CONSUMPTION OF ULTRAPROCESSED FOODS AMONG WORKERS: A CROSS-SECTIONAL STUDY

• Autor(a) principal: Meller, Fernanda de Oliveira
• Data de Publicação: 2021
• Outros Autores: Grande, Antonio José, Quadra, Micaela Rabelo, Schäfer, Antônio Augusto
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Baiana de Saúde Pública (Online)
• Texto Completo: https://rbsp.sesab.ba.gov.br/index.php/rbsp/article/view/3185
• topic: Consumo de alimentos; Saúde do trabalhador; Estudos transversais; Consumo de alimentos; Salud del trabajador; Estudios transversales; Food consumption; Occupational health; Cross-sectional studies

This study seeks to evaluate the regular consumption of ultra-processed foods among workers. This is a cross-sectional study with a representative sample from a University in the city of Criciúma, state of Santa Catarina, Brazil. A questionnaire including demographic, socioeconomic and behavioral information was applied. The outcome variable “consumption of ultra-processed foods” was evaluated by the consumption, in the week before the interview, of at least one of the following food groups: sweets, soft drinks or artificial juice. Regular consumption was defined by the frequency of consumption of at least five days a week. The association between the outcome and the demographic and socioeconomic variables studied was assessed using the Chi-square test, with a 5% significance level. In total, 214 workers were interviewed, of which one third reported regular consumption of ultra-processed foods (33.6%, 95% CI 27.3-40.0). Regular consumption of soft drinks and artificial juice was reported by about 15%, whereas a higher percentage was found among those that consumed sweets regularly (22.9%). It was not evidenced an association between the consumption of ultra-processed foods and the variables gender, age, marital status and education. Considering the high prevalence of regular consumption of ultra-processed foods, this study shows the need to develop interventions and/or health promotion programs conducted in the workplace and aimed at changes in food behavior.