Please use this identifier to cite or link to this item: http://www.repositorio.ufop.br/jspui/handle/123456789/16415
Title: Percentage of energy contribution according to the degree of industrial food processing and associated factors in adolescents (EVA-JF study, Brazil).
Authors: Melo, Adriana Soares Torres
Neves, Felipe Silva
Batista, Aline Priscila
Coelho, George Luiz Lins Machado
Sartorelli, Daniela Sales
Faria, Eliane Rodrigues de
Netto, Michele Pereira
Oliveira, Renata Maria Souza
Fontes, Vanessa Sequeira
Cândido, Ana Paula Carlos
Keywords: Energy intake
Ultraprocessed food
Adolescents
Risk factors
Issue Date: 2021
Citation: MELO, A. S. T. et al. Percentage of energy contribution according to the degree of industrial food processing and associated factors in adolescents (EVA-JF study, Brazil). Public Health Nutrition, v. 24, n. 13, p. 4220-4229, 2021. Disponível em: <https://www.cambridge.org/core/journals/public-health-nutrition/article/percentage-of-energy-contribution-according-to-the-degree-of-industrial-food-processing-and-associated-factors-in-adolescents-evajf-study-brazil/734DEBB4F373BD8FE25E94E1AADD1BDD>. Acesso em: 11 out. 2022.
Abstract: Objective: To evaluate energetic contribution according to the degree of industrial food processing and its association with sociodemographic, anthropometric, biochemical, clinical and behavioural characteristics in adolescents. Design: Cross-sectional study (Adolescent Lifestyle Study). Food consumption was assessed using 24-h dietary recalls, with foods classified by degree of industrial progressing. The usual diet was estimated using the Multiple Source Method. In a linear regression model, the energy percentage (E %) was associated with sociodemographic, anthropometric, biochemical, clinical and behavioural characteristics, after adjustment for sex and age. Setting: Juiz de Fora, Brazil. Participants: Eight hundred and four adolescents, of both sexes, 14–19 years of age, enrolled in public schools. Results: The E % of unprocessed or minimally processed foods corresponded to 43·1 %, processed foods to 11·0 % and the ultraprocessed foods to 45·9 %. E % of unprocessed foods was associated with socio-economic stratum (adjusted β = −0·093; P = 0·032), neck circumference (adjusted β = 0·017; P = 0·049), screen time (adjusted β = −0·247; P = 0·036) and HDL-cholesterol (adjusted β = −0·156; P = 0·003). E % of ultraprocessed foods was associated with socio-economic stratum (adjusted β = 0·118; P = 0·011), screen time (adjusted β = 0·375; P = 0·003), BMI (adjusted β = −0·029; P = 0·025), neck circumference (adjusted β = −0·017; P = 0·028) and HDL-cholesterol (adjusted β = 0·150; P = 0·002). Conclusions: There was a high E % of ultraprocessed foods in the diet of the adolescents. Actions are needed to raise the awareness of adopting healthy eating habits.
URI: http://www.repositorio.ufop.br/jspui/handle/123456789/16415
metadata.dc.identifier.uri2: https://www.cambridge.org/core/journals/public-health-nutrition/article/percentage-of-energy-contribution-according-to-the-degree-of-industrial-food-processing-and-associated-factors-in-adolescents-evajf-study-brazil/734DEBB4F373BD8FE25E94E1AADD1BDD
metadata.dc.identifier.doi: https://doi.org/10.1017/S1368980021000100
ISSN: 1475-2727
Appears in Collections:DEMSC - Artigos publicados em periódicos

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