Ultra-processed food consumption and dietary, lifestyle and social determinants : a path analysis in Brazilian graduates - CUME project.
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2022
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Objective: To explore the relationship between ultra-processed foods (UPF) con-
sumption and dietary, lifestyle and social determinants using pathway analysis in
the baseline of the Cohort of Universities of Minas Gerais (CUME project).
Design: Cross-sectional study, in which path analysis was used to estimate direct
and indirect effects of dietary practices, sleep, time on the computer and profes-
sional status on UPF consumption.
Setting: Data were collected in 2016, through an online questionnaire composed of
sociodemographic, anthropometric, lifestyle and dietary practices questions, and a
FFQ.
Participants: Baseline participants from the CUME Project (n 2826), adults who
graduated from Universidade Federal de Viçosa or Universidade Federal de
Minas Gerais, Brazil.
Results: Being employed (P = 0·024), the time spent on the computer (P = 0·031)
and the frequency of fried food intake (P < 0·001) were positively and directly
associated with UPF consumption, whereas the sleep duration (P = 0·007) and
the number of meals per d (P < 0·001) were negatively and directly associated with
UPF consumption. Indirect effects were observed between being employed, medi-
ated by the sleep duration (P = 0·032) and fried food intake (P = 0·005), whereas
being a student is mediated by the time on the computer (P = 0·048).
Conclusion: The time spent on the computer, sleep duration and fried food con-
sumption showed direct effects on UPF consumption. They also acted as mediators
on the relationship between professional status and UPF consumption. Besides, the
number of meals eaten each day also was directly associated with UPF consumption.
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Eating behaviour, Nutritional epidemiology, Industrialised foods, NOVA classification
Citação
MATTAR, J. B. et al. Ultra-processed food consumption and dietary, lifestyle and social determinants: a path analysis in Brazilian graduates - CUME project. Public Health Nutrition, v. 25, n. 12, p. 3326–3334, 2022. Disponível em: <https://www.repositorio.ufop.br/retrieve/01c1f18d-3a07-49fb-9bf3-bcdc91a85a39/ARTIGO_UltraProcessedFood.pdf>. Acesso em: 06 jul. 2023.