Melo, Adriana Soares TorresNeves, Felipe SilvaBatista, Aline PriscilaCoelho, George Luiz Lins MachadoSartorelli, Daniela SalesFaria, Eliane Rodrigues deNetto, Michele PereiraOliveira, Renata Maria SouzaFontes, Vanessa SequeiraCândido, Ana Paula Carlos2023-03-232023-03-232021MELO, 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. 2022.1475-2727http://www.repositorio.ufop.br/jspui/handle/123456789/16415Objective: 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.en-USrestritoEnergy intakeUltraprocessed foodAdolescentsRisk factorsArtigo publicado em periodicohttps://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/734DEBB4F373BD8FE25E94E1AADD1BDDhttps://doi.org/10.1017/S1368980021000100