Contribuição de alimentos minimamente processados e ultraprocessados no risco cardiometabólico em adultos jovens brasileiros

Detalhes bibliográficos
Ano de defesa: 2018
Autor(a) principal: Santana, Gleiciane de Jesus
Orientador(a): Barbosa, Kiriaque Barra Ferreira
Banca de defesa: Não Informado pela instituição
Tipo de documento: Dissertação
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Não Informado pela instituição
Programa de Pós-Graduação: Pós-Graduação em Ciências da Saúde
Departamento: Não Informado pela instituição
País: Não Informado pela instituição
Palavras-chave em Português:
Risco cardiometabólico
Doenças cardiovasculares
Alimentos
Indústria de processamento de alimentos
Palavras-chave em Inglês:
Cardiometabolic risk
Cardiovascular diseases
Foods
Food processing industry
Área do conhecimento CNPq:
CIENCIAS DA SAUDE
Link de acesso: 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.
id UFS-2_d79a0f5ee2d673e92fd34c01910df29c
oai_identifier_str oai:ufs.br:riufs/7649
network_acronym_str UFS-2
network_name_str Repositório Institucional da UFS
repository_id_str
spelling 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:riufs/7649TElDRU7Dh0EgREUgRElTVFJJQlVJw4fDg08gTsODTy1FWENMVVNJVkEKCkNvbSBhIGFwcmVzZW50YcOnw6NvIGRlc3RhIGxpY2Vuw6dhLCB2b2PDqiAobyBhdXRvcihlcykgb3UgbyB0aXR1bGFyIGRvcyBkaXJlaXRvcyBkZSBhdXRvcikgY29uY2VkZSDDoCBVbml2ZXJzaWRhZGUgRmVkZXJhbCBkZSBTZXJnaXBlIG8gZGlyZWl0byBuw6NvLWV4Y2x1c2l2byBkZSByZXByb2R1emlyIHNldSB0cmFiYWxobyBubyBmb3JtYXRvIGVsZXRyw7RuaWNvLCBpbmNsdWluZG8gb3MgZm9ybWF0b3Mgw6F1ZGlvIG91IHbDrWRlby4KClZvY8OqIGNvbmNvcmRhIHF1ZSBhIFVuaXZlcnNpZGFkZSBGZWRlcmFsIGRlIFNlcmdpcGUgcG9kZSwgc2VtIGFsdGVyYXIgbyBjb250ZcO6ZG8sIHRyYW5zcG9yIHNldSB0cmFiYWxobyBwYXJhIHF1YWxxdWVyIG1laW8gb3UgZm9ybWF0byBwYXJhIGZpbnMgZGUgcHJlc2VydmHDp8Ojby4KClZvY8OqIHRhbWLDqW0gY29uY29yZGEgcXVlIGEgVW5pdmVyc2lkYWRlIEZlZGVyYWwgZGUgU2VyZ2lwZSBwb2RlIG1hbnRlciBtYWlzIGRlIHVtYSBjw7NwaWEgZGUgc2V1IHRyYWJhbGhvIHBhcmEgZmlucyBkZSBzZWd1cmFuw6dhLCBiYWNrLXVwIGUgcHJlc2VydmHDp8Ojby4KClZvY8OqIGRlY2xhcmEgcXVlIHNldSB0cmFiYWxobyDDqSBvcmlnaW5hbCBlIHF1ZSB2b2PDqiB0ZW0gbyBwb2RlciBkZSBjb25jZWRlciBvcyBkaXJlaXRvcyBjb250aWRvcyBuZXN0YSBsaWNlbsOnYS4gVm9jw6ogdGFtYsOpbSBkZWNsYXJhIHF1ZSBvIGRlcMOzc2l0bywgcXVlIHNlamEgZGUgc2V1IGNvbmhlY2ltZW50bywgbsOjbyBpbmZyaW5nZSBkaXJlaXRvcyBhdXRvcmFpcyBkZSBuaW5ndcOpbS4KCkNhc28gbyB0cmFiYWxobyBjb250ZW5oYSBtYXRlcmlhbCBxdWUgdm9jw6ogbsOjbyBwb3NzdWkgYSB0aXR1bGFyaWRhZGUgZG9zIGRpcmVpdG9zIGF1dG9yYWlzLCB2b2PDqiBkZWNsYXJhIHF1ZSBvYnRldmUgYSBwZXJtaXNzw6NvIGlycmVzdHJpdGEgZG8gZGV0ZW50b3IgZG9zIGRpcmVpdG9zIGF1dG9yYWlzIHBhcmEgY29uY2VkZXIgw6AgVW5pdmVyc2lkYWRlIEZlZGVyYWwgZGUgU2VyZ2lwZSBvcyBkaXJlaXRvcyBhcHJlc2VudGFkb3MgbmVzdGEgbGljZW7Dp2EsIGUgcXVlIGVzc2UgbWF0ZXJpYWwgZGUgcHJvcHJpZWRhZGUgZGUgdGVyY2Vpcm9zIGVzdMOhIGNsYXJhbWVudGUgaWRlbnRpZmljYWRvIGUgcmVjb25oZWNpZG8gbm8gdGV4dG8gb3Ugbm8gY29udGXDumRvLgoKQSBVbml2ZXJzaWRhZGUgRmVkZXJhbCBkZSBTZXJnaXBlIHNlIGNvbXByb21ldGUgYSBpZGVudGlmaWNhciBjbGFyYW1lbnRlIG8gc2V1IG5vbWUocykgb3UgbyhzKSBub21lKHMpIGRvKHMpIApkZXRlbnRvcihlcykgZG9zIGRpcmVpdG9zIGF1dG9yYWlzIGRvIHRyYWJhbGhvLCBlIG7Do28gZmFyw6EgcXVhbHF1ZXIgYWx0ZXJhw6fDo28sIGFsw6ltIGRhcXVlbGFzIGNvbmNlZGlkYXMgcG9yIGVzdGEgbGljZW7Dp2EuIAo=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
format masterThesis
status_str 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.
url http://ri.ufs.br/jspui/handle/riufs/7649
dc.language.iso.fl_str_mv por
language por
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.program.fl_str_mv Pós-Graduação em Ciências da Saúde
dc.publisher.initials.fl_str_mv Universidade Federal de Sergipe
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFS
instname:Universidade Federal de Sergipe (UFS)
instacron:UFS
instname_str Universidade Federal de Sergipe (UFS)
instacron_str UFS
institution UFS
reponame_str Repositório Institucional da UFS
collection Repositório Institucional da UFS
bitstream.url.fl_str_mv https://ri.ufs.br/jspui/bitstream/riufs/7649/1/license.txt
https://ri.ufs.br/jspui/bitstream/riufs/7649/2/GLEICIANE_JESUS_SANTANA.pdf
https://ri.ufs.br/jspui/bitstream/riufs/7649/3/GLEICIANE_JESUS_SANTANA.pdf.txt
https://ri.ufs.br/jspui/bitstream/riufs/7649/4/GLEICIANE_JESUS_SANTANA.pdf.jpg
bitstream.checksum.fl_str_mv 098cbbf65c2c15e1fb2e49c5d306a44c
9c14893d97b8667ff12d4522dfa568e2
17c5f4f66811a01bef522b2334c929fb
9b0a4a40582b7313a4388b0b1b9d9327
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
MD5
MD5
repository.name.fl_str_mv Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)
repository.mail.fl_str_mv repositorio@academico.ufs.br
_version_ 1793351083457773568

Registros relacionados