DEMSC - Departamento de Medicina de Família, Saúde Mental e Coletiva

URI permanente desta comunidadehttp://www.hml.repositorio.ufop.br/handle/123456789/8507

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    Energy contribution of NOVA food groups and the nutritional profile of the Brazilian rural workers’ diets.
    (2020) Cattafesta, Monica; Petarli, Glenda Blaser; Zandonade, Eliana; Bezerra, Olívia Maria de Paula Alves; Abreu, Sandra Marlene Ribeiro de; Salaroli, Luciane Bresciani
    We estimated the caloric contribution of minimally processed foods, processed culinary ingredients, processed foods and ultra-processed foods in Brazilian farmers’ diets and their association with the nutritional profile of the diet. It is an epidemiological study of cross-sec- tional, analytical and quantitative design with 740 farmers adults of Southeastern Brazil. Food intake data were obtained by applying three 24-hour recalls and were classified according to the degree and purpose of processing. The largest caloric contribution came from the group of minimally processed foods (64.7%), followed by ultra-processed foods (17.7%), processed culinary ingredients (12.4%), and processed foods (5.2%). Individuals in the fourth quartile of caloric contribution from minimally processed foods showed lower energy consumption (β -0.16, P<0.001) and greater consumption of all 15 micronutrients analyzed. In contrast to what was identified for this food group, the higher caloric contribu- tion from ultra-processed foods was associated with a greater caloric content of the diet (β 0.17, P<0.001) and lower consumption of all 23 analyzed nutrients. Therefore, the caloric contribution from the consumption of ultra-processed foods in the rural area is still lower than the national average. However, measures aimed at delaying isocaloric exchanges for the group of ultra-processed foods must be carried out, maintaining the local food culture, since this group had worse nutritional levels. In addition, incentives to the greater consump- tion of minimally processed foods should be carried out, due to their nutritional quality.
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    Prevalence and determinants of obesity and abdominal obesity among rural workers in Southeastern Brazil.
    (2022) Cattafesta, Monica; Petarli, Glenda Blaser; Zandonade, Eliana; Bezerra, Olívia Maria de Paula Alves; Abreu, Sandra Marlene Ribeiro de; SalaroliI, Luciane Bresciani
    The objectives of this study were to assess the nutritional status of rural workers from a municipality in Southeastern Brazil and estimate the association of sociodemographic, labor, lifestyle, and dietary pattern factors with obesity and abdominal obesity of men and women of this rural area. This is a cross-sectional, epidemiological study of 740 farmers (51.5%, n = 381 males; 48.5%, n = 359 females). The sociodemographic, labor, lifestyle and dietary patterns determinants were assessed. Food intake data were obtained by applying three 24-hour recalls and dietary patterns were determined by Principal Component Analysis with Varimax orthogonal rotation. Poisson regression with robust variance stratified by sex was applied. The general prevalence of overweight status was 31.5% (95% CI 28.2– 34.8%), 19.7% of obesity (95% CI 16.8–22.6%) and 31.5% of abdominal obesity (95% CI 28.2–34.8%), with higher rates in women (P < 0.001). Men of higher socioeconomic class had a 2.3 times higher prevalence of obesity (95% CI 1.08–4.90). In addition, the shorter travel time to purchase food increased the prevalence of abdominal obesity in males. For women, the older the age group, the greater the general and central obesity. A lower adherence to traditional dietary patterns (approximately PR [prevalence ratio] 1.6 for general obesity and PR 1.3 for abdominal obesity) and a greater number of places to buy food were associated with higher rates of obesity in women. Finally, women farmers with a higher workload had a 20% lower prevalence of central obesity (PR 0.80; 95% CI 0.65–0.97). Such findings demonstrate that obesity must be an issue in the health care of remote and rural populations. There is a need to promote healthier environments that respect traditional food culture through multiple approaches that consider the heterogeneity of rural areas and the differences between sexes.