Intake of Ultra-Processed Foods by Women Surviving Breast Cancer

Detalhes bibliográficos
Autor(a) principal: do Nascimento Sales, Julianne
Data de Publicação: 2020
Outros Autores: Cunha Barbosa, Manuella, Nogueira Bezerra, Ilana, Moreira Lima Verde, Sara Maria
Tipo de documento: Artigo
Idioma: por
eng
Título da fonte: Revista Brasileira de Cancerologia (Online)
Texto Completo: https://rbc.inca.gov.br/index.php/revista/article/view/1092
Resumo: Introduction: High prevalence of breast cancer in Brazil along with the increase in intake of ultra-processed foods suggests a narrow relation between these two factors. Objective: To evaluate the intake of ultra-processed foods in women surviving breast cancer. Method: Cross-sectional study with 100 women with breast cancer followed at an oncology treatment center. Based in a food frequency questionnaire, foods items ingested were grouped in in natura, processed and ultra-processed, according to NOVA classification. The energetic contribution of each food group was given by the ratio between calories from the group and total calory. Patients were categorized in high and low intake of ultra-processed and the differences between the two groups (categorical variables) were tested by Pearson’s X2 test. The relationship between calories intake from ultra-processed foods and the intake of energy and specific nutrients was based inn linear regression models adjusted per age, education and body mass index. Results: Of the calories ingested by the patients, 27.1% were ultra-processed foods. Those with high ingestion of ultra-processed foods had lower intake of protein (p=0.0372) and fibers (p=0.0458) and higher intake of polyunsaturated fat (p=0.0019) and sodium (p=0.0068). The ingestion of ultra-processed foods was related to lower intake of in natura foods and higher intake of sodium, total fat and its fractions (p<0.05). Conclusion: Women who survived breast cancer had one third of their diet formed by ultra-processed foods associated with reduced intake of in natura, proteins and fibers.
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spelling Intake of Ultra-Processed Foods by Women Surviving Breast CancerConsumo de Alimentos Ultra Procesados por Mujeres Supervivientes del Cáncer de MamaConsumo de Alimentos Ultraprocessados por Mulheres Sobreviventes do Câncer de MamaConsumo de AlimentosAlimentos IndustrializadosQualidade dos AlimentosNeoplasias da MamaSobrevivênciaFood ConsumptionIndustrialized FoodsFood QualityBreast NeoplasmsSurvivorshipConsumo de AlímentosAlimentos IndustrializadosCalidad de los AlimentosNeoplasias de la MamaSupervivenciaIntroduction: High prevalence of breast cancer in Brazil along with the increase in intake of ultra-processed foods suggests a narrow relation between these two factors. Objective: To evaluate the intake of ultra-processed foods in women surviving breast cancer. Method: Cross-sectional study with 100 women with breast cancer followed at an oncology treatment center. Based in a food frequency questionnaire, foods items ingested were grouped in in natura, processed and ultra-processed, according to NOVA classification. The energetic contribution of each food group was given by the ratio between calories from the group and total calory. Patients were categorized in high and low intake of ultra-processed and the differences between the two groups (categorical variables) were tested by Pearson’s X2 test. The relationship between calories intake from ultra-processed foods and the intake of energy and specific nutrients was based inn linear regression models adjusted per age, education and body mass index. Results: Of the calories ingested by the patients, 27.1% were ultra-processed foods. Those with high ingestion of ultra-processed foods had lower intake of protein (p=0.0372) and fibers (p=0.0458) and higher intake of polyunsaturated fat (p=0.0019) and sodium (p=0.0068). The ingestion of ultra-processed foods was related to lower intake of in natura foods and higher intake of sodium, total fat and its fractions (p<0.05). Conclusion: Women who survived breast cancer had one third of their diet formed by ultra-processed foods associated with reduced intake of in natura, proteins and fibers.Introducción: La elevada prevalencia de cáncer de mama en Brasil ha aumentado junto con el aumento del consumo de alimentos ultraprocesados. Objetivo: Evaluar el consumo de alimentos ultraprocesados de mujeres supervivientes del cáncer de mama. Método: Estudio transversal con 100 mujeres con cáncer de mama asistidas en un centro de tratamiento oncológico. Utilizando un cuestionario de frecuencia alimentaria, se ha dividido los ítems consumidos en naturales, procesados y ultraprocessados según la clasificación NOVA. La contribución energética de cada grupo de alimento se dio por la división entre la caloría del grupo y la total. Se ha categorizado a las pacientes en alto y bajo consumo de ultraprocessados y se ha testado las diferencias entre los dos grupos mediante la prueba de chi-cuadrado. Se ha basado en modelos de regresión lineal ajustados por edad, educación e índice de masa corporal para la relación entre la ingesta de calorías de los alimentos ultraprocesados y de energía y nutrientes específicos Resultados: De las calorias ingeridas por las pacientes, 27,1% fueran de ultraprocesados. Las de alto consumo de ultraprocesados tenían menos ingesta de proteínas (p=0,0372) y fibras (p=0,0458) y mayor ingesta de grasa poli-insaturada (p=0,0019) y sodio (p=0,0068). El consumo de ultraprocesados ha llevado a menos ingesta de alimentos naturales y mayor ingesta de sodio, de grasa total y de sus fracciones (p<0,05). Conclusión: Las mujeres supervivientes del cancer de mama tuvieron un tercio de su alimentación formado por ultraprocesados asociados a la disminución del consumo de alimentos naturales, proteínas y fibras.Introdução: A elevada prevalência de câncer de mama no Brasil em paralelo ao aumento no consumo de alimentos ultraprocessados sugere relação estreita entre esses fatores. Objetivo: Avaliar o consumo de alimentos ultraprocessados em mulheres sobreviventes do câncer de mama. Método: Estudo transversal com 100 mulheres com câncer de mama acompanhadas em centro de tratamento oncológico. Utilizando um questionário de frequência alimentar, os itens alimentares consumidos foram agrupados em in natura, processados e ultraprocessados, conforme classificação NOVA. A contribuição energética de cada grupo de alimento deu-se pela razão entre caloria proveniente do grupo e caloria total. As pacientes foram categorizadas em elevado e baixo consumo de ultraprocessados e as diferenças entre os dois grupos (variáveis categóricas) foram testadas por X2 de Pearson. A relação entre a ingestão de calorias provenientes de ultraprocessados e a ingestão de energia e de nutrientes específicos foi baseada em modelos de regressão linear brutos e ajustados por idade, escolaridade e índice de massa corporal. Resultados: Das calorias ingeridas pelas pacientes, 27,1% eram de ultraprocessados. As com alto consumo de ultraprocessados tinham menor ingestão de proteínas (p=0,0372) e fibras (p=0,0458) e maior de gordura poli-insaturada (p=0,0019) e sódio (p=0,0068). O consumo de ultraprocessados implicou em menor ingestão de in natura e maior de sódio, gordura total e de suas frações (p<0,05). Conclusão: Mulheres sobreviventes do câncer de mama tem um terço da sua alimentação composto por ultraprocessados associados a redução no consumo de in natura, proteínas e fibras.INCA2020-08-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtigos, Avaliado pelos paresapplication/pdfapplication/pdfhttps://rbc.inca.gov.br/index.php/revista/article/view/109210.32635/2176-9745.RBC.2020v66n3.1092Revista Brasileira de Cancerologia; Vol. 66 No. 3 (2020): July/Aug./Sept.; e-141092Revista Brasileira de Cancerologia; Vol. 66 Núm. 3 (2020): jul./agosto/sept.; e-141092Revista Brasileira de Cancerologia; v. 66 n. 3 (2020): jul./ago./set.; e-1410922176-9745reponame:Revista Brasileira de Cancerologia (Online)instname:Instituto Nacional de Câncer José Alencar Gomes da Silva (INCA)instacron:INCAporenghttps://rbc.inca.gov.br/index.php/revista/article/view/1092/718https://rbc.inca.gov.br/index.php/revista/article/view/1092/782Copyright (c) 2020 Revista Brasileira de Cancerologiainfo:eu-repo/semantics/openAccessdo Nascimento Sales, JulianneCunha Barbosa, Manuella Nogueira Bezerra, IlanaMoreira Lima Verde, Sara Maria2021-11-29T18:30:27Zoai:rbc.inca.gov.br:article/1092Revistahttps://rbc.inca.gov.br/index.php/revistaPUBhttps://rbc.inca.gov.br/index.php/revista/oairbc@inca.gov.br0034-71162176-9745opendoar:2021-11-29T18:30:27Revista Brasileira de Cancerologia (Online) - Instituto Nacional de Câncer José Alencar Gomes da Silva (INCA)false
dc.title.none.fl_str_mv Intake of Ultra-Processed Foods by Women Surviving Breast Cancer
Consumo de Alimentos Ultra Procesados por Mujeres Supervivientes del Cáncer de Mama
Consumo de Alimentos Ultraprocessados por Mulheres Sobreviventes do Câncer de Mama
title Intake of Ultra-Processed Foods by Women Surviving Breast Cancer
spellingShingle Intake of Ultra-Processed Foods by Women Surviving Breast Cancer
do Nascimento Sales, Julianne
Consumo de Alimentos
Alimentos Industrializados
Qualidade dos Alimentos
Neoplasias da Mama
Sobrevivência
Food Consumption
Industrialized Foods
Food Quality
Breast Neoplasms
Survivorship
Consumo de Alímentos
Alimentos Industrializados
Calidad de los Alimentos
Neoplasias de la Mama
Supervivencia
title_short Intake of Ultra-Processed Foods by Women Surviving Breast Cancer
title_full Intake of Ultra-Processed Foods by Women Surviving Breast Cancer
title_fullStr Intake of Ultra-Processed Foods by Women Surviving Breast Cancer
title_full_unstemmed Intake of Ultra-Processed Foods by Women Surviving Breast Cancer
title_sort Intake of Ultra-Processed Foods by Women Surviving Breast Cancer
author do Nascimento Sales, Julianne
author_facet do Nascimento Sales, Julianne
Cunha Barbosa, Manuella
Nogueira Bezerra, Ilana
Moreira Lima Verde, Sara Maria
author_role author
author2 Cunha Barbosa, Manuella
Nogueira Bezerra, Ilana
Moreira Lima Verde, Sara Maria
author2_role author
author
author
dc.contributor.author.fl_str_mv do Nascimento Sales, Julianne
Cunha Barbosa, Manuella
Nogueira Bezerra, Ilana
Moreira Lima Verde, Sara Maria
dc.subject.por.fl_str_mv Consumo de Alimentos
Alimentos Industrializados
Qualidade dos Alimentos
Neoplasias da Mama
Sobrevivência
Food Consumption
Industrialized Foods
Food Quality
Breast Neoplasms
Survivorship
Consumo de Alímentos
Alimentos Industrializados
Calidad de los Alimentos
Neoplasias de la Mama
Supervivencia
topic Consumo de Alimentos
Alimentos Industrializados
Qualidade dos Alimentos
Neoplasias da Mama
Sobrevivência
Food Consumption
Industrialized Foods
Food Quality
Breast Neoplasms
Survivorship
Consumo de Alímentos
Alimentos Industrializados
Calidad de los Alimentos
Neoplasias de la Mama
Supervivencia
description Introduction: High prevalence of breast cancer in Brazil along with the increase in intake of ultra-processed foods suggests a narrow relation between these two factors. Objective: To evaluate the intake of ultra-processed foods in women surviving breast cancer. Method: Cross-sectional study with 100 women with breast cancer followed at an oncology treatment center. Based in a food frequency questionnaire, foods items ingested were grouped in in natura, processed and ultra-processed, according to NOVA classification. The energetic contribution of each food group was given by the ratio between calories from the group and total calory. Patients were categorized in high and low intake of ultra-processed and the differences between the two groups (categorical variables) were tested by Pearson’s X2 test. The relationship between calories intake from ultra-processed foods and the intake of energy and specific nutrients was based inn linear regression models adjusted per age, education and body mass index. Results: Of the calories ingested by the patients, 27.1% were ultra-processed foods. Those with high ingestion of ultra-processed foods had lower intake of protein (p=0.0372) and fibers (p=0.0458) and higher intake of polyunsaturated fat (p=0.0019) and sodium (p=0.0068). The ingestion of ultra-processed foods was related to lower intake of in natura foods and higher intake of sodium, total fat and its fractions (p<0.05). Conclusion: Women who survived breast cancer had one third of their diet formed by ultra-processed foods associated with reduced intake of in natura, proteins and fibers.
publishDate 2020
dc.date.none.fl_str_mv 2020-08-26
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Artigos, Avaliado pelos pares
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rbc.inca.gov.br/index.php/revista/article/view/1092
10.32635/2176-9745.RBC.2020v66n3.1092
url https://rbc.inca.gov.br/index.php/revista/article/view/1092
identifier_str_mv 10.32635/2176-9745.RBC.2020v66n3.1092
dc.language.iso.fl_str_mv por
eng
language por
eng
dc.relation.none.fl_str_mv https://rbc.inca.gov.br/index.php/revista/article/view/1092/718
https://rbc.inca.gov.br/index.php/revista/article/view/1092/782
dc.rights.driver.fl_str_mv Copyright (c) 2020 Revista Brasileira de Cancerologia
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Revista Brasileira de Cancerologia
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv INCA
publisher.none.fl_str_mv INCA
dc.source.none.fl_str_mv Revista Brasileira de Cancerologia; Vol. 66 No. 3 (2020): July/Aug./Sept.; e-141092
Revista Brasileira de Cancerologia; Vol. 66 Núm. 3 (2020): jul./agosto/sept.; e-141092
Revista Brasileira de Cancerologia; v. 66 n. 3 (2020): jul./ago./set.; e-141092
2176-9745
reponame:Revista Brasileira de Cancerologia (Online)
instname:Instituto Nacional de Câncer José Alencar Gomes da Silva (INCA)
instacron:INCA
instname_str Instituto Nacional de Câncer José Alencar Gomes da Silva (INCA)
instacron_str INCA
institution INCA
reponame_str Revista Brasileira de Cancerologia (Online)
collection Revista Brasileira de Cancerologia (Online)
repository.name.fl_str_mv Revista Brasileira de Cancerologia (Online) - Instituto Nacional de Câncer José Alencar Gomes da Silva (INCA)
repository.mail.fl_str_mv rbc@inca.gov.br
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