Contribuição de alimentos minimamente processados e ultraprocessados no risco cardiometabólico em adultos jovens brasileiros
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFS |
Texto Completo: | http://ri.ufs.br/jspui/handle/riufs/7649 |
Resumo: | Objective: to associate food consumption with second degree of processing and cardiometabolic risk in young adults. Methods: A cross-sectional study comparing 120 young adults aged 18 to 25 years classified by the presence of cardiometabolic risk. Food consumption was assessed using a semi-quantitative food frequency questionnaire and classified according to the extent of food processing. Biochemical, clinical, anthropometric, body composition, and lifestyle comparisons were performed using the Mann-Whitney test; food groups and tertiles of fresh food grams, minimally processed, processed and ultraprocessed by the Kruskal-Wallis test. Associations between second grade food consumption and cardiometabolic risk components were assessed by multivariate logistic regression. Results: high consumption of ultraprocessed foods was observed among young adults, regardless of whether or not they had cardiometabolic risk, determining the highest consumption of lipids in cardiometabolic risk (p=0.04). The higher consumption of ultraprocessed foods was a risk factor for abdominal obesity regardless of sex, physical activity level and alcoholic beverage (OR = 0.92, CI=0.78-1.08). In natura and minimally processed foods were protective for changes in LDL-C levels (OR=0.70; CI=0.50-0.98). Conclusion: fat from ultraprocessed foods represented a greater caloric contribution to cardiometabolic risk. In addition, ultraprocessed foods were a risk factor for abdominal obesity regardless of gender, physical activity and alcoholic beverage, and in natura and minimally processed foods were protective for changes in LDL-C levels. |
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Santana, Gleiciane de JesusBarbosa, Kiriaque Barra Ferreira2018-04-03T16:02:56Z2018-04-03T16:02:56Z2018-02-21SANTANA, Gleiciane de Jesus. Contribuição de alimentos minimamente processados e ultraprocessados no risco cardiometabólico em adultos jovens brasileiros. 2018. 69 f. Dissertação (Mestrado em Ciências da Saúde) - Universidade Federal de Sergipe, Aracaju, SE, 2018.http://ri.ufs.br/jspui/handle/riufs/7649Objective: to associate food consumption with second degree of processing and cardiometabolic risk in young adults. Methods: A cross-sectional study comparing 120 young adults aged 18 to 25 years classified by the presence of cardiometabolic risk. Food consumption was assessed using a semi-quantitative food frequency questionnaire and classified according to the extent of food processing. Biochemical, clinical, anthropometric, body composition, and lifestyle comparisons were performed using the Mann-Whitney test; food groups and tertiles of fresh food grams, minimally processed, processed and ultraprocessed by the Kruskal-Wallis test. Associations between second grade food consumption and cardiometabolic risk components were assessed by multivariate logistic regression. Results: high consumption of ultraprocessed foods was observed among young adults, regardless of whether or not they had cardiometabolic risk, determining the highest consumption of lipids in cardiometabolic risk (p=0.04). The higher consumption of ultraprocessed foods was a risk factor for abdominal obesity regardless of sex, physical activity level and alcoholic beverage (OR = 0.92, CI=0.78-1.08). In natura and minimally processed foods were protective for changes in LDL-C levels (OR=0.70; CI=0.50-0.98). Conclusion: fat from ultraprocessed foods represented a greater caloric contribution to cardiometabolic risk. In addition, ultraprocessed foods were a risk factor for abdominal obesity regardless of gender, physical activity and alcoholic beverage, and in natura and minimally processed foods were protective for changes in LDL-C levels.Objetivo: associar o consumo de alimentos segundo grau de processamento e o risco cardiometabólico em adultos jovens. Métodos: estudo transversal comparativo com 120 adultos jovens com idade compreendida entre 18 e 25 anos categorizados pela presença do risco cardiometabólico. O consumo alimentar foi avaliado mediante questionário de frequência alimentar semi-quantitativo e classificado segundo extensão do processamento dos alimentos. Comparações bioquímicas, clínicas, antropométricas, de composição corporal e de estilo de vida foram realizadas pelo teste de Mann-Whitney; grupos alimentares e tercis dos gramas de alimentos in natura, minimamente processados, processados e ultraprocessados pelo teste de Kruskal-Wallis. Associações entre o consumo de alimentos segundo grau de processamento e os componentes do risco cardiometabólico foram avaliadas por regressão logística multivariada. Resultados: foi observado o elevado consumo de alimentos ultraprocessados entre os adultos jovens, independente de ter ou não risco cardiometabólico, determinando o maior consumo de lipídeos no risco cardiometabólico (p=0,04). O maior consumo de alimentos ultraprocessados foi fator de risco à obesidade abdominal independente de sexo, nível de atividade física e bebida alcoólica (OR=0,92; IC=0,78-1,08). Os alimentos in natura e minimamente processados foram protetores às alterações nas concentrações de LDL-c (OR=0,70; IC=0,50-0,98). Conclusão: gorduras provenientes de alimentos ultraprocessados representaram maior contribuição calórica no risco cardiometabólico. Além disso, alimentos ultraprocessados foram fator de risco à obesidade abdominal independente de sexo, atividade física e bebida alcoólica e, os alimentos in natura e minimamente processados foram protetores à alterações dos níveis de LDL-c.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESAracaju, SEporRisco cardiometabólicoDoenças cardiovascularesAlimentosIndústria de processamento de alimentosCardiometabolic riskCardiovascular diseasesFoodsFood processing industryCIENCIAS DA SAUDEContribuição de alimentos minimamente processados e ultraprocessados no risco cardiometabólico em adultos jovens brasileirosContribution of minimally processed and ultraprocessed foods in the cardiometabolic risk in young brazilian adultsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPós-Graduação em Ciências da SaúdeUniversidade Federal de Sergipereponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/7649/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALGLEICIANE_JESUS_SANTANA.pdfGLEICIANE_JESUS_SANTANA.pdfapplication/pdf1484501https://ri.ufs.br/jspui/bitstream/riufs/7649/2/GLEICIANE_JESUS_SANTANA.pdf9c14893d97b8667ff12d4522dfa568e2MD52TEXTGLEICIANE_JESUS_SANTANA.pdf.txtGLEICIANE_JESUS_SANTANA.pdf.txtExtracted texttext/plain138702https://ri.ufs.br/jspui/bitstream/riufs/7649/3/GLEICIANE_JESUS_SANTANA.pdf.txt17c5f4f66811a01bef522b2334c929fbMD53THUMBNAILGLEICIANE_JESUS_SANTANA.pdf.jpgGLEICIANE_JESUS_SANTANA.pdf.jpgGenerated Thumbnailimage/jpeg1188https://ri.ufs.br/jspui/bitstream/riufs/7649/4/GLEICIANE_JESUS_SANTANA.pdf.jpg9b0a4a40582b7313a4388b0b1b9d9327MD54riufs/76492018-04-03 13:02:57.199oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2018-04-03T16:02:57Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
Contribuição de alimentos minimamente processados e ultraprocessados no risco cardiometabólico em adultos jovens brasileiros |
dc.title.alternative.eng.fl_str_mv |
Contribution of minimally processed and ultraprocessed foods in the cardiometabolic risk in young brazilian adults |
title |
Contribuição de alimentos minimamente processados e ultraprocessados no risco cardiometabólico em adultos jovens brasileiros |
spellingShingle |
Contribuição de alimentos minimamente processados e ultraprocessados no risco cardiometabólico em adultos jovens brasileiros Santana, Gleiciane de Jesus Risco cardiometabólico Doenças cardiovasculares Alimentos Indústria de processamento de alimentos Cardiometabolic risk Cardiovascular diseases Foods Food processing industry CIENCIAS DA SAUDE |
title_short |
Contribuição de alimentos minimamente processados e ultraprocessados no risco cardiometabólico em adultos jovens brasileiros |
title_full |
Contribuição de alimentos minimamente processados e ultraprocessados no risco cardiometabólico em adultos jovens brasileiros |
title_fullStr |
Contribuição de alimentos minimamente processados e ultraprocessados no risco cardiometabólico em adultos jovens brasileiros |
title_full_unstemmed |
Contribuição de alimentos minimamente processados e ultraprocessados no risco cardiometabólico em adultos jovens brasileiros |
title_sort |
Contribuição de alimentos minimamente processados e ultraprocessados no risco cardiometabólico em adultos jovens brasileiros |
author |
Santana, Gleiciane de Jesus |
author_facet |
Santana, Gleiciane de Jesus |
author_role |
author |
dc.contributor.author.fl_str_mv |
Santana, Gleiciane de Jesus |
dc.contributor.advisor1.fl_str_mv |
Barbosa, Kiriaque Barra Ferreira |
contributor_str_mv |
Barbosa, Kiriaque Barra Ferreira |
dc.subject.por.fl_str_mv |
Risco cardiometabólico Doenças cardiovasculares Alimentos Indústria de processamento de alimentos |
topic |
Risco cardiometabólico Doenças cardiovasculares Alimentos Indústria de processamento de alimentos Cardiometabolic risk Cardiovascular diseases Foods Food processing industry CIENCIAS DA SAUDE |
dc.subject.eng.fl_str_mv |
Cardiometabolic risk Cardiovascular diseases Foods Food processing industry |
dc.subject.cnpq.fl_str_mv |
CIENCIAS DA SAUDE |
description |
Objective: to associate food consumption with second degree of processing and cardiometabolic risk in young adults. Methods: A cross-sectional study comparing 120 young adults aged 18 to 25 years classified by the presence of cardiometabolic risk. Food consumption was assessed using a semi-quantitative food frequency questionnaire and classified according to the extent of food processing. Biochemical, clinical, anthropometric, body composition, and lifestyle comparisons were performed using the Mann-Whitney test; food groups and tertiles of fresh food grams, minimally processed, processed and ultraprocessed by the Kruskal-Wallis test. Associations between second grade food consumption and cardiometabolic risk components were assessed by multivariate logistic regression. Results: high consumption of ultraprocessed foods was observed among young adults, regardless of whether or not they had cardiometabolic risk, determining the highest consumption of lipids in cardiometabolic risk (p=0.04). The higher consumption of ultraprocessed foods was a risk factor for abdominal obesity regardless of sex, physical activity level and alcoholic beverage (OR = 0.92, CI=0.78-1.08). In natura and minimally processed foods were protective for changes in LDL-C levels (OR=0.70; CI=0.50-0.98). Conclusion: fat from ultraprocessed foods represented a greater caloric contribution to cardiometabolic risk. In addition, ultraprocessed foods were a risk factor for abdominal obesity regardless of gender, physical activity and alcoholic beverage, and in natura and minimally processed foods were protective for changes in LDL-C levels. |
publishDate |
2018 |
dc.date.accessioned.fl_str_mv |
2018-04-03T16:02:56Z |
dc.date.available.fl_str_mv |
2018-04-03T16:02:56Z |
dc.date.issued.fl_str_mv |
2018-02-21 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
SANTANA, Gleiciane de Jesus. Contribuição de alimentos minimamente processados e ultraprocessados no risco cardiometabólico em adultos jovens brasileiros. 2018. 69 f. Dissertação (Mestrado em Ciências da Saúde) - Universidade Federal de Sergipe, Aracaju, SE, 2018. |
dc.identifier.uri.fl_str_mv |
http://ri.ufs.br/jspui/handle/riufs/7649 |
identifier_str_mv |
SANTANA, Gleiciane de Jesus. Contribuição de alimentos minimamente processados e ultraprocessados no risco cardiometabólico em adultos jovens brasileiros. 2018. 69 f. Dissertação (Mestrado em Ciências da Saúde) - Universidade Federal de Sergipe, Aracaju, SE, 2018. |
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http://ri.ufs.br/jspui/handle/riufs/7649 |
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por |
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openAccess |
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Pós-Graduação em Ciências da Saúde |
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Universidade Federal de Sergipe |
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