Consumo de carnes por forma de preparo no Brasil.
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UERJ |
Texto Completo: | http://www.bdtd.uerj.br/handle/1/4327 |
Resumo: | A plausible association between meat consumption and the development of colorectal cancer has been partly explained by process formation of heterocyclic amines and aromatic hydrocarbons during cooking. In Brazil this type of cancer is among the three most frequent causes of death from cancer in both men and women, and the South and Southeast have the highest mortality rates. This study aims to estimate the average consumption per capita and prevalence of meat by ways to prepare in Brazil, with emphasis on grilled / coal / barbecue and fried. National Dietary Survey data were used (NDS) which is part of the Brazilian Household Budget Survey (HBS) conducted between 2008 and 2009. In this survey was analyzed information related to dietary intake of 34,003 individuals with ten years of age and older, including questions about portion sizes consumed, cooking methods, and local of consumption (inside or outside of the home). The overall meat means were stratified by gender, education, income, large geographic areas, house situation (urban / rural) and local of consumption. Data analysis were conducted considering the sample weights and complex sample design. It was found that the highest average per capita consumption in grams beef occurred in the group of cattle beef and the fried preparation had the average per capita consumption of grilled / coal / barbecue and fried among Brazilian regions, being more evident when disaggregated by socio-demographic highest average per capita intake (31 grams / day). Ganging up all kinds of meat in one class, "meat in general," the form of fried preparation remained higher than consumption grilled / coal / barbecue in all variables. When disaggregated by variables of interest, the highest average per capita consumption of meat in general occurred in the highest category of education (21 grams / day) for type grilled / coal / barbecue and between residents of the North (111gramas / day) for the fried kind. The lowest average per capita occurred among individuals in the first quarter of income (1.96 grams / day) for those who consumed grilled / coal / barbecue and fried meat the lowest average was found outside the home (20 grams / day). The results indicate that there is a big difference between the variables. |
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Silva, Gulnar Azevedo ehttp://lattes.cnpq.br/5225298757437978Sichieri, Roselyhttp://lattes.cnpq.br/4204048575326745Castro, Inês Rugani Ribeiro dehttp://lattes.cnpq.br/7156846059999820Pereira, Rosângela Alveshttp://lattes.cnpq.br/6162308583288053http://lattes.cnpq.br/7939527299086468Guedes, Thiago Wagnos Guimarães2020-07-05T16:08:12Z2015-10-012015-04-01GUEDES, Thiago Wagnos Guimarães. Consumo de carnes por forma de preparo no Brasil.. 2015. 81 f. Dissertação (Mestrado em Ciências Humanas e Saúde; Epidemiologia; Política, Planejamento e Administração em Saúde; Administra) - Universidade do Estado do Rio de Janeiro, Rio de Janeiro, 2015.http://www.bdtd.uerj.br/handle/1/4327A plausible association between meat consumption and the development of colorectal cancer has been partly explained by process formation of heterocyclic amines and aromatic hydrocarbons during cooking. In Brazil this type of cancer is among the three most frequent causes of death from cancer in both men and women, and the South and Southeast have the highest mortality rates. This study aims to estimate the average consumption per capita and prevalence of meat by ways to prepare in Brazil, with emphasis on grilled / coal / barbecue and fried. National Dietary Survey data were used (NDS) which is part of the Brazilian Household Budget Survey (HBS) conducted between 2008 and 2009. In this survey was analyzed information related to dietary intake of 34,003 individuals with ten years of age and older, including questions about portion sizes consumed, cooking methods, and local of consumption (inside or outside of the home). The overall meat means were stratified by gender, education, income, large geographic areas, house situation (urban / rural) and local of consumption. Data analysis were conducted considering the sample weights and complex sample design. It was found that the highest average per capita consumption in grams beef occurred in the group of cattle beef and the fried preparation had the average per capita consumption of grilled / coal / barbecue and fried among Brazilian regions, being more evident when disaggregated by socio-demographic highest average per capita intake (31 grams / day). Ganging up all kinds of meat in one class, "meat in general," the form of fried preparation remained higher than consumption grilled / coal / barbecue in all variables. When disaggregated by variables of interest, the highest average per capita consumption of meat in general occurred in the highest category of education (21 grams / day) for type grilled / coal / barbecue and between residents of the North (111gramas / day) for the fried kind. The lowest average per capita occurred among individuals in the first quarter of income (1.96 grams / day) for those who consumed grilled / coal / barbecue and fried meat the lowest average was found outside the home (20 grams / day). The results indicate that there is a big difference between the variables.A plausível associação entre o consumo de carnes e o desenvolvimento do câncer colorretal vem sendo em parte explicada pelo processo de formação de aminas heterocíclicas e hidrocarbonetos aromáticos durante a cocção. No Brasil este tipo de câncer encontra-se entre as três mais frequentes causas de óbito por câncer tanto em homens como em mulheres, sendo as regiões Sul e Sudeste as que apresentam as maiores taxas de mortalidade. Este estudo tem como objetivo estimar o consumo médio per capita e prevalência de carnes segundo formas de preparo no Brasil, com ênfase nas técnicas grelhado/brasa/churrasco e frito. Foram utilizados dados do Inquérito Nacional de Alimentação (INA) que faz parte da Pesquisa de Orçamentos Familiares (POF) realizado entre os anos de 2008 e 2009. Nesse inquérito foram analisadas informações referentes ao consumo alimentar de 34.003 indivíduos com dez anos de idade ou mais, contemplando questões a cerca da quantidade de alimentos consumidos em unidades de medidas caseiras, forma de preparo do alimento e local de consumo (alimentação dentro do domicílio ou quando o alimento foi preparado e consumido fora do domicílio). As medias de carnes em geral foram estratificadas por sexo, escolaridade, quarto de renda, grandes regiões geográficas, situação do domicílio (urbano/rural) e local de consumo (dentro/fora do lar). Para a extração dos valores médios per capita consumidos, foram utilizados os procedimentos survey para levar em consideração os efeitos do desenho amostral. Verificou-se que a maior média per capita de consumo em gramas ocorreu no grupo de carne bovina, e a forma de preparo frito apresentou a maior média per capita de ingestão (31 gramas/ dia). Agrupando-se todos os tipos de carnes em apenas uma classe, "carnes em geral", a forma de preparação frita permaneceu com média de consumo demasiadamente maior que a forma grelhado/brasa/churrasco em todas as variáveis analisadas. Quando desagregado pelas variáveis de interesse, a maior média de consumo per capita de carnes em geral ocorreu na mais alta categoria de escolaridade (21 gramas/ dia) para o tipo grelhado/brasa/churrasco e entre residentes da região Norte (111gramas/ dia) para o tipo frito. As menores médias per capita ocorreram entre os indivíduos no primeiro quarto de renda (1,96 gramas/ dia) para aqueles que consumiram grelhado/brasa/churrasco e para as carnes fritas a menor média foi observada fora do domicílio (20 gramas/ dia). Os achados indicam que existe uma acentuada diferença entre o consumo médio per capita de grelhado/brasa/churrasco e fritos entre as regiões brasileiras, sendo mais evidente quando desagregado por variáveis sócio demográficas.Submitted by Boris Flegr (boris@uerj.br) on 2020-07-05T16:08:12Z No. of bitstreams: 1 Thiago_W_G_Guedes_Consumo de carnes por forma de preparo no Brasil_2015.pdf: 798907 bytes, checksum: 64e07770602a2dd20d861164de2400cb (MD5)Made available in DSpace on 2020-07-05T16:08:12Z (GMT). No. of bitstreams: 1 Thiago_W_G_Guedes_Consumo de carnes por forma de preparo no Brasil_2015.pdf: 798907 bytes, checksum: 64e07770602a2dd20d861164de2400cb (MD5) Previous issue date: 2015-04-01Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade do Estado do Rio de JaneiroPrograma de Pós-Graduação em Saúde ColetivaUERJBRCentro Biomédico::Instituto de Medicina SocialFood consumptionDiet surveysMeatConsumo de alimentosInquéritos sobre dietasCarneCNPQ::CIENCIAS DA SAUDE::SAUDE COLETIVAConsumo de carnes por forma de preparo no Brasil.Meat consumption by way to prepare in Brazil.info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UERJinstname:Universidade do Estado do Rio de Janeiro (UERJ)instacron:UERJORIGINALThiago_W_G_Guedes_Consumo de carnes por forma de preparo no Brasil_2015.pdfapplication/pdf798907http://www.bdtd.uerj.br/bitstream/1/4327/1/Thiago_W_G_Guedes_Consumo+de+carnes+por+forma+de+preparo+no+Brasil_2015.pdf64e07770602a2dd20d861164de2400cbMD511/43272024-02-26 20:29:30.449oai:www.bdtd.uerj.br:1/4327Biblioteca Digital de Teses e Dissertaçõeshttp://www.bdtd.uerj.br/PUBhttps://www.bdtd.uerj.br:8443/oai/requestbdtd.suporte@uerj.bropendoar:29032024-02-26T23:29:30Biblioteca Digital de Teses e Dissertações da UERJ - Universidade do Estado do Rio de Janeiro (UERJ)false |
dc.title.por.fl_str_mv |
Consumo de carnes por forma de preparo no Brasil. |
dc.title.alternative.eng.fl_str_mv |
Meat consumption by way to prepare in Brazil. |
title |
Consumo de carnes por forma de preparo no Brasil. |
spellingShingle |
Consumo de carnes por forma de preparo no Brasil. Guedes, Thiago Wagnos Guimarães Food consumption Diet surveys Meat Consumo de alimentos Inquéritos sobre dietas Carne CNPQ::CIENCIAS DA SAUDE::SAUDE COLETIVA |
title_short |
Consumo de carnes por forma de preparo no Brasil. |
title_full |
Consumo de carnes por forma de preparo no Brasil. |
title_fullStr |
Consumo de carnes por forma de preparo no Brasil. |
title_full_unstemmed |
Consumo de carnes por forma de preparo no Brasil. |
title_sort |
Consumo de carnes por forma de preparo no Brasil. |
author |
Guedes, Thiago Wagnos Guimarães |
author_facet |
Guedes, Thiago Wagnos Guimarães |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Silva, Gulnar Azevedo e |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/5225298757437978 |
dc.contributor.referee1.fl_str_mv |
Sichieri, Rosely |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/4204048575326745 |
dc.contributor.referee2.fl_str_mv |
Castro, Inês Rugani Ribeiro de |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/7156846059999820 |
dc.contributor.referee3.fl_str_mv |
Pereira, Rosângela Alves |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/6162308583288053 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/7939527299086468 |
dc.contributor.author.fl_str_mv |
Guedes, Thiago Wagnos Guimarães |
contributor_str_mv |
Silva, Gulnar Azevedo e Sichieri, Rosely Castro, Inês Rugani Ribeiro de Pereira, Rosângela Alves |
dc.subject.eng.fl_str_mv |
Food consumption Diet surveys Meat |
topic |
Food consumption Diet surveys Meat Consumo de alimentos Inquéritos sobre dietas Carne CNPQ::CIENCIAS DA SAUDE::SAUDE COLETIVA |
dc.subject.por.fl_str_mv |
Consumo de alimentos Inquéritos sobre dietas Carne |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS DA SAUDE::SAUDE COLETIVA |
description |
A plausible association between meat consumption and the development of colorectal cancer has been partly explained by process formation of heterocyclic amines and aromatic hydrocarbons during cooking. In Brazil this type of cancer is among the three most frequent causes of death from cancer in both men and women, and the South and Southeast have the highest mortality rates. This study aims to estimate the average consumption per capita and prevalence of meat by ways to prepare in Brazil, with emphasis on grilled / coal / barbecue and fried. National Dietary Survey data were used (NDS) which is part of the Brazilian Household Budget Survey (HBS) conducted between 2008 and 2009. In this survey was analyzed information related to dietary intake of 34,003 individuals with ten years of age and older, including questions about portion sizes consumed, cooking methods, and local of consumption (inside or outside of the home). The overall meat means were stratified by gender, education, income, large geographic areas, house situation (urban / rural) and local of consumption. Data analysis were conducted considering the sample weights and complex sample design. It was found that the highest average per capita consumption in grams beef occurred in the group of cattle beef and the fried preparation had the average per capita consumption of grilled / coal / barbecue and fried among Brazilian regions, being more evident when disaggregated by socio-demographic highest average per capita intake (31 grams / day). Ganging up all kinds of meat in one class, "meat in general," the form of fried preparation remained higher than consumption grilled / coal / barbecue in all variables. When disaggregated by variables of interest, the highest average per capita consumption of meat in general occurred in the highest category of education (21 grams / day) for type grilled / coal / barbecue and between residents of the North (111gramas / day) for the fried kind. The lowest average per capita occurred among individuals in the first quarter of income (1.96 grams / day) for those who consumed grilled / coal / barbecue and fried meat the lowest average was found outside the home (20 grams / day). The results indicate that there is a big difference between the variables. |
publishDate |
2015 |
dc.date.available.fl_str_mv |
2015-10-01 |
dc.date.issued.fl_str_mv |
2015-04-01 |
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2020-07-05T16:08:12Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
GUEDES, Thiago Wagnos Guimarães. Consumo de carnes por forma de preparo no Brasil.. 2015. 81 f. Dissertação (Mestrado em Ciências Humanas e Saúde; Epidemiologia; Política, Planejamento e Administração em Saúde; Administra) - Universidade do Estado do Rio de Janeiro, Rio de Janeiro, 2015. |
dc.identifier.uri.fl_str_mv |
http://www.bdtd.uerj.br/handle/1/4327 |
identifier_str_mv |
GUEDES, Thiago Wagnos Guimarães. Consumo de carnes por forma de preparo no Brasil.. 2015. 81 f. Dissertação (Mestrado em Ciências Humanas e Saúde; Epidemiologia; Política, Planejamento e Administração em Saúde; Administra) - Universidade do Estado do Rio de Janeiro, Rio de Janeiro, 2015. |
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http://www.bdtd.uerj.br/handle/1/4327 |
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por |
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Universidade do Estado do Rio de Janeiro |
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