Cut points of the conicity index and associated factors in brazilian rural workers.

• Autor(a) principal: Prado, Camila Bruneli do
• Data de Publicação: 2022
• Outros Autores: Martins, Cleodice Alves, Cremonini, Ana Clara Petersen, Ferreira, Júlia Rabelo Santos, Cattafesta, Monica, Souza, Juliana Almeida de, Zandonade, Eliana, Bezerra, Olívia Maria de Paula Alves, Salaroli, Luciane Bresciani
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFOP
• Texto Completo: http://www.repositorio.ufop.br/jspui/handle/123456789/17797; https://doi.org/10.3390/nu14214487
• topic: Rural health; Abdominal obesity; Metabolic syndrome

Background: Metabolic syndrome is associated with cardiovascular complications. Therefore, this study aims to establish cut points for the conicity index based on the components of metabolic syndrome and to associate it with characteristic sociodemographic, food consumption and occupational factors in Brazilian rural workers; (2) Methods: A cross-sectional study carried out with farmers. The receiver operating characteristic curve was calculated and the cut-off points for the conicity index were identified by the area under the curve, sensitivity and specificity. The variables included in the binary logistic regression analysis were selected by considering p < 0.20 in the bivariate test; (3) Results: The cut points were similar in females according to both criteria, resulting in a single cut-off of 1.269. In males, the cut points showed differences, resulting in 1.272 according to the NCEP-ATP III and 1.252 according to the IDF. We have shown that younger people, those who work more than 40 h a week and the lowest contribution of culinary ingredients are associated with increased odds of abdominal obesity, while the consumption of the products they sell or produce decreases these chances; (4) Conclusions: The conicity index showed high discriminatory power for the identification of abdominal obesity in rural workers. Therefore, there is a need to improve eating habits and promote healthier eating environments for individuals, respecting traditional food culture, mainly to contain the advance of MS in rural areas.