Proteína C- reativa ultra sensível e consumo de gorduras totais e saturadas em adolescentes do município de João Pessoa

• Autor(a) principal: Martins, Camila Cândida de Lima
• Data de Publicação: 2018
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFPB
• Texto Completo: https://repositorio.ufpb.br/jspui/handle/123456789/12284
• topic: Inflamação; Proteína C-reativa; Adolescente; Consumo de Gorduras; Dieta; Inflammation; C-reactive protein; Adolescents; Fat consumption; Diet.; CNPQ::CIENCIAS DA SAUDE::NUTRICAO

Introduction: C-reactive protein (CRP) is an inflammatory, acute-phase marker produced in the liver. Doses of ultra-sensitive CRP have been explored as an inflammatory marker, because it has been observed association with arterial alterations in children and adolescents. The association between ultra-sensitive c-reactive protein (hs-CRP) and fat consumption was identified in children, but this relationship is not well established in adolescents. Objective: To evaluate the relationship between the concentrations of hs-CRP and the consumption of total and saturated fats in adolescents, after one year of follow-up. Methods: A longitudinal study conducted in the years 2014 and 2015 evaluated 408 adolescents from municipal and state public schools in João Pessoa, Paraíba, Brazil, between 10 and 14 years of age, participating in the Longitudinal Study on Sedentary Behavior, Physical Activity, Eating Habits and Adolescent Health (LONCAAFS) . Data were obtained on sociodemographic data, anthropometric nutritional status, physical activity and hs-CRP concentration. The consumption of total and saturated fats was evaluated from the 24 hour recall. The associations between concentrations of hs-CRP and total and saturated fat consumption were performed by linear regression considering the panel data, individual fixed effect, balanced bank, stratified by sex and BMI. Results: The mean values of the hs-CRP variable were significantly different between the analyzed years (p = 0.024). The percentage of total and saturated fat consumption is within the recommended level in both years, with no significant difference (p> 0.05). No statistically significant associations were found between hs-CRP and total fat consumption (β = -0.19p = 0.582) and saturated fat (β = 0.20, p = 0.282). Conclusion: The study did not present significant evidence on the relationship between the concentrations of hs-CRP and the consumption of total and saturated fats, as one year of follow-up may not have promoted evident changes in the levels of hs-CRP in adolescents.