Intake of Ultra-Processed Foods by Women Surviving Breast Cancer
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por eng |
Título da fonte: | Revista Brasileira de Cancerologia (Online) |
DOI: | 10.32635/2176-9745.RBC.2020v66n3.1092 |
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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Revista Brasileira de Cancerologia (Online) |
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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 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 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 Intake of Ultra-Processed Foods by Women Surviving Breast Cancer |
title_full_unstemmed |
Intake of Ultra-Processed Foods by Women Surviving Breast Cancer 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 do Nascimento Sales, Julianne Cunha Barbosa, Manuella Nogueira Bezerra, Ilana Moreira Lima Verde, Sara Maria 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 |
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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) |
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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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1822182050927476736 |
dc.identifier.doi.none.fl_str_mv |
10.32635/2176-9745.RBC.2020v66n3.1092 |