Padrões alimentares e fatores de risco cardiometabólico em usuários da Atenção Primária à Saúde

• Autor(a) principal: Pereira de Almeida, Patrícia
• Data de Publicação: 2023
• Outros Autores: Alves Silva, Mariane, Amorim Pereira, Gabriela, Cauneto Silveira, Lucas, Pereira Rocha, Naruna, Maria Amaral Araújo, Raquel, Moreira Lima, Luciana, David Henriques, Bruno
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: HU Revista (Online)
• Texto Completo: https://periodicos.ufjf.br/index.php/hurevista/article/view/38650
• topic: Cardiovascular Diseases;; Eating;; Obesity;; Primary Health Care; Doenças Cardiovasculares; Ingestão de Alimentos; Obesidade; Atenção Primária à Saúde

Introduction: The assessment of food consumption according to the degree of processing proposed by the NOVA classification is important to establish relationships with cardiometabolic risk factors in users of Primary Health Care. Objective: To evaluate food consumption according to the processing level proposed by the NOVA classification in relation to cardiometabolic risk factors. Materials and Methods: Cross-sectional study carried out with 361 people assisted in Primary Health Care in Guidoval-MG. Sociodemographic data, lifestyle data, cardiometabolic risk factors and food consumption were analyzed. The analysis of the food consumption profile was performed using the Two-Step Cluster (TSC) technique. Results: Two clusters were obtained. Cluster 1 had a higher frequency of regular consumption of meat, olive oil, butter, eggs, cookies, artificial juices and soft drinks, sweets, natural juices, industrialized seasonings, breads, cheese/curd and snacks; on the other hand, cluster 2 had a higher regular consumption than cluster 1 only for foods such as beans and sweeteners. A high prevalence of overweight individuals and alterations in waist and neck circumference was found, but none of the risk factors studied was associated with the dietary patterns obtained. Conclusion:  Despite the findings of similar patterns in terms of food composition, it is necessary to intensify campaigns that encourage the consumption of in natura and minimally processed foods to the detriment of ultra-processed foods.