Alimentos fontes de sódio na população brasileira segundo as macrorregiões do país : uma análise do Inquérito Nacional de Alimentação 2017-2018

• Autor(a) principal: Campos, Carla Gabriela de Oliveira
• Data de Publicação: 2022
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/3551
• topic: CNPQ::CIENCIAS DA SAUDE::NUTRICAO; Sódio; Ingestão alimentar; Inquéritos alimentares; Brasileiros; Sodium; Food intake; Food surveys; Brazilians

Sodium is an essential nutrient for health, but its excess consumption is associated with health hazards. The objective of this work was to analyze which foods are sources of sodium in the diet of the population according to the macro-regions. Data from the INA (2017-2018) were analyzed, which collected data from the residents of 20112 households (34.7% of the 57920 households investigated in the 2017-2018 POF). Information on individual food consumption was obtained and the percentage of contribution to sodium intake of each food group was estimated. The sample consisted of 46164 individuals (52.1% female, 17.8% adolescents, 64.6% adults and 17.6% elderly people). The Brazilian population in the North region represents 8.2% of the sample; Northeast 27%; Southeast 42.7%; South 14.5% and the Midwest 7.7%. The food groups beans, pulses and preparations, breads, rice and rice-based preparations, beef and poultry together contribute 49% (South region) and even provide 61% of contribution in total sodium intake (Central-West region). There are food groups that show local profiles of food consumption, such as “açaí” in the North, salted meat in the Northeast, processed meat in the Southeast, sandwiches in the South and Midwest. The high consumption of ultra-processed products, such as crackers and chips (2.8%), margarine (2.2%), processed meats and sausages (3.0%) and pizzas (1.3%) in the country is an important factor. negative in the diet of the Brazilian population. Thus, it is concluded that these studies are important to highlight food sources and promote public health actions.