| Texto completo | |
| Autor(es): |
Gombi-Vaca, Maria Fernanda
;
Martinez-Steele, Euridice
;
Andrade, Giovanna Calixto
;
Louzada, Maria Laura da Costa
;
Levy, Renata Bertazzi
Número total de Autores: 5
|
| Tipo de documento: | Artigo Científico |
| Fonte: | EUROPEAN JOURNAL OF NUTRITION; v. 63, n. 4, p. 10-pg., 2024-02-15. |
| Resumo | |
PurposeUltra-processed food may play a role in facilitating snacking behavior because of their convenience and low satiety potential. This study aimed to describe the association between consumption of ultra-processed foods and frequency of snacking.MethodsWe analyzed data from 46,164 participants (>= 10 years old) in the 2017-2018 Brazilian Household Budget Survey. Dietary data were collected by 24-h dietary recalls over one or two days for each participant. We estimated energy intake, ultra-processed food consumption, and level of snacking. We measured the association between ultra-processed food consumption and level of snacking using multinomial logistic regression, stratified by age group (adolescents, 10-19 years old; adults, 20-64 years old; elders, 65 or older).ResultsWe found a statistically significant tendency of increased daily energy intake and consumption of snacks and that ultra-processed food consumption was positively associated with the level of snacking for all age groups. For adolescents, adults, and elders in the highest quintile of ultra-processed food consumption as a share of their entire diet, the relative risk ratio (95% CI) of having more than two snacks per day compared to no snacks was 14.21 (9.09-22.21), 4.44 (3.54-5.57), and 4.21 (2.67-6.64), respectively, when compared to the lowest quintile.ConclusionHigher consumption of ultra-processed food was associated with snacking behavior, and the strength of this association was stronger among adolescents. Efforts to mitigate ultra-processed food attributes that facilitate snacking should be incorporated into strategies to promote healthier food choices, especially among adolescents. (AU) | |
| Processo FAPESP: | 18/17972-9 - Alimentos ultraprocessados e o 'protein leverage hypothesis': estudo em sete países |
| Beneficiário: | Eurídice Martínez Steele |
| Modalidade de apoio: | Bolsas no Brasil - Pós-Doutorado |