Consumo alimentar segundo o grau de processamento industrial dos alimentos em brasileiros graduados (Projeto CUME)

uma análise hierarquizada dos fatores associados

Autores

Palavras-chave:

Ingestão de alimentos, Política nutricional, Análise de regressão, Determinantes sociais da saúde

Resumo

Objetivo

Avaliar o consumo alimentar dos participantes da Coorte de Universidades Mineiras, de acordo com grau de processamento, e sua relação, com fatores socioeconômicos, comportamentais e individuais.

Método

Participaram desse estudo 4.124 indivíduos da linha de base da Coorte de Universidades Mineiras (2016 e 2018). O consumo alimentar foi autorrelatado por um questionário online de frequência de consumo alimentar. Os alimentos foram divididos em: Grupo 1: alimentos in natura, minimamente processados, ingredientes culinários e preparações culinárias; Grupo 2: alimentos processados; e Grupo 3: alimentos ultraprocessados. Foi utilizado modelo de regressão linear múltipla hierarquizada para verificar os fatores associados.

Resultados

O Grupo 1 se associou positivamente à prática de atividade física, sexo feminino, idade, cor da pele “não branca” e presença de diabetes Mellitus; e negativamente ao estado civil “não casado/sem união estável”, consumo abusivo de álcool, uso do tabaco, obesidade e depressão. O Grupo 2 se associou positivamente ao consumo abusivo de álcool, uso do tabaco e idade; e negativamente à prática de atividade física, sexo feminino e cor da pele “não branca”. O Grupo 3 se associou positivamente ao estado civil “não casado/sem união estável”, obesidade e depressão; e negativamente à prática de atividade física, idade, cor da pele “não branca” e presença de diabetes Mellitus.

Conclusão

Destacam-se os fatores que estão em pelo menos um dos modelos de regressão linear hierarquizada final: estado civil, atividade física, consumo abusivo de álcool, uso do tabaco, sexo, idade, cor da pele, obesidade, diabetes mellitus e depressão.

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Publicado

09-05-2024

Como Citar

Moreira, M. A., Moreira, A. P. B., Hermsdorff, H. H. M., Pimenta, A. M., Bressan, J., & Cândido, A. P. C. (2024). Consumo alimentar segundo o grau de processamento industrial dos alimentos em brasileiros graduados (Projeto CUME): uma análise hierarquizada dos fatores associados. Revista De Nutrição, 37. Recuperado de https://periodicos.puc-campinas.edu.br/nutricao/article/view/12757

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Seção

Saúde Coletiva