Percentage of energy contribution according to the degree of industrial food processing and associated factors in adolescents (EVA-JF study, Brazil).
dc.contributor.author | Melo, Adriana Soares Torres | |
dc.contributor.author | Neves, Felipe Silva | |
dc.contributor.author | Batista, Aline Priscila | |
dc.contributor.author | Coelho, George Luiz Lins Machado | |
dc.contributor.author | Sartorelli, Daniela Sales | |
dc.contributor.author | Faria, Eliane Rodrigues de | |
dc.contributor.author | Netto, Michele Pereira | |
dc.contributor.author | Oliveira, Renata Maria Souza | |
dc.contributor.author | Fontes, Vanessa Sequeira | |
dc.contributor.author | Cândido, Ana Paula Carlos | |
dc.date.accessioned | 2023-03-23T20:18:36Z | |
dc.date.available | 2023-03-23T20:18:36Z | |
dc.date.issued | 2021 | pt_BR |
dc.description.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. | pt_BR |
dc.identifier.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. | pt_BR |
dc.identifier.doi | https://doi.org/10.1017/S1368980021000100 | pt_BR |
dc.identifier.issn | 1475-2727 | |
dc.identifier.uri | http://www.repositorio.ufop.br/jspui/handle/123456789/16415 | |
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 | pt_BR |
dc.language.iso | en_US | pt_BR |
dc.rights | restrito | pt_BR |
dc.subject | Energy intake | pt_BR |
dc.subject | Ultraprocessed food | pt_BR |
dc.subject | Adolescents | pt_BR |
dc.subject | Risk factors | pt_BR |
dc.title | Percentage of energy contribution according to the degree of industrial food processing and associated factors in adolescents (EVA-JF study, Brazil). | pt_BR |
dc.type | Artigo publicado em periodico | pt_BR |
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