Consumo alimentar de adolescentes de escolas públicas segundo grau de processamento industrial dos alimentos

MELO, Adriana Soares Torres; NEVES, Felipe Silva; NETTO, Michele Pereira; OLIVEIRA, Renata Maria Souza; FONTES, Vanessa Sequeira; CÂNDIDO, Ana Paula Carlos

Adriana Soares Torres MELO Correpondence to: AST MELO. E-mail: adrianatorresmelo@hotmail.com.

Universidade Federal de Juiz de Fora, Instituto de Ciências Biológicas, Departamento de Nutrição. R. José Lourenço Kelmer, s/n., São Pedro, 36036-900, Juiz de Fora, MG, Brasil.

http://orcid.org/0000-0002-1280-0908

Felipe Silva NEVES

Universidade Federal de Juiz de Fora, Instituto de Ciências Biológicas, Departamento de Nutrição. R. José Lourenço Kelmer, s/n., São Pedro, 36036-900, Juiz de Fora, MG, Brasil.

http://orcid.org/0000-0002-3294-5979

Michele Pereira NETTO

Universidade Federal de Juiz de Fora, Instituto de Ciências Biológicas, Departamento de Nutrição. R. José Lourenço Kelmer, s/n., São Pedro, 36036-900, Juiz de Fora, MG, Brasil.

http://orcid.org/0000-0003-0017-6578

Renata Maria Souza OLIVEIRA

Universidade Federal de Juiz de Fora, Instituto de Ciências Biológicas, Departamento de Nutrição. R. José Lourenço Kelmer, s/n., São Pedro, 36036-900, Juiz de Fora, MG, Brasil.

http://orcid.org/0000-0002-0274-6602

Vanessa Sequeira FONTES

Universidade Federal de Juiz de Fora, Instituto de Ciências Biológicas, Departamento de Nutrição. R. José Lourenço Kelmer, s/n., São Pedro, 36036-900, Juiz de Fora, MG, Brasil.

http://orcid.org/0000-0001-6111-0359

Ana Paula Carlos CÂNDIDO

Universidade Federal de Juiz de Fora, Instituto de Ciências Biológicas, Departamento de Nutrição. R. José Lourenço Kelmer, s/n., São Pedro, 36036-900, Juiz de Fora, MG, Brasil.

http://orcid.org/0000-0002-1481-5927

Correpondence to: AST MELO. E-mail: adrianatorresmelo@hotmail.com.

CONTRIBUTORS

AST MELO performed the statistical analysis and interpretation of data, and wrote the article with contributions from all the authors. FS NEVES, MP NETTO and RMS OLIVEIRA participated in the conception and planning of the work and data analysis, as well as in the writing of the manuscript. VS FONTES conceived and designed the cross-sectional study and carried out a critical review of the manuscript content. APC CÂNDIDO conceived and designed the cross-sectional study, coordinated the project, reviewed the content of the manuscript and approved its final version. All authors contributed critically to the discussion and interpretation of data and reviewed and approved the final manuscript.

Variables		Female^* * n=462 (57.5%);		Male^ n=342 (42.5%).
Variables		%	n	%	n
Age (age group)
	14-15 years	33.3	154	27.5	94
	16-17 years	53.5	247	61.1	209
	18-19 years	13.2	61	11.4	39
Education
	9^th year of elementary school	14.5	67	12.3	42
	1^st year of high school	34.2	158	37.4	128
	2^nd year of high school	29.7	137	25.7	88
	3^rd year of high school	21.6	100	24.6	84
Self-reported skin color
	White/Caucasian	32.5	150	38.0	130
	Black	27.7	128	27.2	93
	Brown/mulatto	35.3	163	33.0	113
	Oriental yellow	2.6	12	1.5	5
	Indigenous	0.4	2	0.3	1
	Not informed	1.5	7	0.0	0
Economic Class^a a Medium/high family income: classes A and B1; average family income: classes B2, C1 and C2; low family income: class D-E. BMI: Body Mass Index.
	A and B1	20.6	95	22.8	78
	B2. C1 and C2	75.7	350	75.4	258
	D and E	3.7	17	1.8	6
Sexual maturity stage
	Prepubescent	0.2	1	7.0	24
	Pubescent	36.2	167	13.7	47
	Post-pubertal	63.4	293	79.0	270
	Not informed	0.2	1	0.3	1
BMI by age
	Low weight (score-z <-2)	1.3	6	2.3	8
	Eutrophy (score-z ≥-2 and <+1)	68.6	317	71.3	244
	Overweight (score-z ≥+1 and <+2)	20.4	94	16.7	57
	Obesity (score-z ≥+2)	9.5	44	9.4	32
	Not informed (a)	0.2	1	0.3	1

Variables	Female			p *^ * Kruskal-Wallis test, p<0.05;**	Male			p *^ * Kruskal-Wallis test, p<0.05;**
Variables	14/15 years of age	16/17 years of age	18/19 years of age	p *^ * Kruskal-Wallis test, p<0.05;**	14/15 years of age	16/17 years of age	18/19 years of age	p *^ * Kruskal-Wallis test, p<0.05;**
Unprocessed foods or minimally processed foods, culinary ingredients and preparations based on these foods
Energy (Kcal)	0849.0	0845.7	0834.5	0.944	0979.1	0936.6	0905.9	0.231
Carbohydrates (%)	0043.4	0043.9	0043.7	0.923	0043.0	0042.8	0043.5	0.789
Protein (%)	0022.8	0022.4	0022.5	0.783	0022.9	0023.3	0022.5	0.178
Fat (%)	0033.4	0033.5	0032.4	0.934	0033.2	0033.4	0033.4	0.976
Processed foods
Energy (Kcal)	0202.7	0212.4	0219.7	0.350	0232.3	0254.1	0274.1	0.270
Carbohydrates (%)	00.076.3^ Difference found between age groups.	00077.6^ Difference found between age groups.	00077.4^ Difference found between age groups.	0.021	0076.7	0077.2	0077.3	0.322
Protein (%)	00.010.9^ Difference found between age groups.	00010.1^ Difference found between age groups.	00010.4^ Difference found between age groups.	0.001	0010.9	0010.4	0010.4	0.082
Fat (%)	0013.1	0012.0	0012.1	0.109	0012.1	0012.3	0011.7	0.836
Ultraprocessed foods
Energy (Kcal)	0883.1	0986.7	0920.1	0.247	1021.3	0986.1	0958.2	0.685
Carbohydrates (%)	0053.2	0053.1	0052.4	0.451	0054.4	053.0	0050.8	0.256
Protein (%)	0009.8	0009.3	0009.1	0.091	00V9.5	0009.1	0008.7	0.246
Fat (%)	0037.6	0037.3	0038.7	0.390	0036.1	0037.6	0039.1	0.054
Total energy amount
Energy (Kcal)	2000.8	2042.6	2006.5	0.320	2224.7	2178.5	2063.3	0.550
Carbohydrates (%)	0051.7	0052.2	0052.2	0.214	0052.0	0052.0	0051.8	0.901
Protein (%)	0015.5	0015.0	0015.0	0.104	0015.6	0015.3	0014.9	0.067
Total Fat (%)	0033.6	0032.9	0033.4	0.526	0033.1	0032.8	0034.0	0.117
Mono Fat^a a Monounsaturated fat; (%)	0009.7	0009.6	0009.8	0.712	0009.8	0009.8	0009.7	0.696
Poly Fat^b b Polyunsaturated fat; (%)	0006.0	0006.0	0005.9	0.680	0006.2	0006.1	0006.2	0.643
Sat Fat^c c Saturated fat. (%)	0010.8	0010.7	0010.6	0.968	0010.8	0010.6	0010.6	0.454
Trans Fat (%)	001.1	0001.0	0001.1	0.506	0001.0	0000.9	0001.1	0.212
Fibers (g)	0021.1	0020.5	0020.1	0.787	0022.1	0022.4	0023.5	0.448

Variables	C1 (%)		C2 (%)		C3 (%)		p *^ * Pearson’s Chi-square test, p<0.05;**
Variables	Female	Male	Female	Male	Female	Male	p *^ * Pearson’s Chi-square test, p<0.05;**
Salt added	72.3	75.5	11.7	14.0	16.0	10.5	0.066
Ready-made seasonings	67.3	71.3	17.5	20.5	15.2^ Differences found between genders.	8.2^ Differences found between genders.	0.010
Diet sweeteners	90.0	92.7	4.8	3.5	5.2	3.8	0.425
Diet/light/zero cal foods	86.1	82.7	10.2	13.5	3.7	3.8	0.350
Ready-made foods with a salty flavor^a a ”packaged snacks” (“chips” type), powdered soups, mayonnaise and processed sauces, sausages, “instant” noodles, gnocchi or other refrigerated pasta, frozen lasagna, frozen pizzas, frozen cheese breads, frozen breaded chicken (nuggets type), box hamburgers, frozen meals (ready to warm up), etc;	34.4	36.0	55.8	57.3	9.8	6.7	0.313
Ready-made foods with a sweet taste^b b ready-to-eat cakes, ready-made mixes for cakes and other processed desserts, breakfast cereals, frozen sweet pies, cereal bars, sweet biscuits or sweet cookies, sweets (ice cream, chocolate, candy, chewing gum, lollipop), etc;	28.8	29.5	45.0^ Differences found between genders.	52.4^ Differences found between genders.	26.2^ Differences found between genders.	18.1^ Differences found between genders.	0.020
Consumption in cafeterias and/or fast food chains	48.5	50.0	47.8	44.7	3.7	5.3	0.443
Soft drinks and carbonated drinks	35.9	26.3	47.2^ Differences found between genders.	55.6^ Differences found between genders.	16.9	18.1	0.014
Other processed beverages^c b ready-to-eat cakes, ready-made mixes for cakes and other processed desserts, breakfast cereals, frozen sweet pies, cereal bars, sweet biscuits or sweet cookies, sweets (ice cream, chocolate, candy, chewing gum, lollipop), etc;	27.7	24.0	34.2^ Differences found between genders.	43.0^ Differences found between genders.	38.1^ Differences found between genders.	33.0^ Differences found between genders.	0.040
Purchase of food near school^d d food and/or drinks sold close to the school, considering a maximum consumption of 5 days a week.	63.9	63.7	31.1	29.3	5.0	7.0	0.441
School meals^e e considering a maximum consumption of 5 days a week. C1: never/almost never (consumption at no time during the week or sporadically); C2: sometimes (consumption 1 to 4 times a week); and C3: frequently/always (consumption 5 to 7 times a week).	40.0	48.7	26.5	30.8	33.5^ Differences found between genders.	20.5^ Differences found between genders.	<0.001

	Variables	Unprocessed foods^a a Or minimally processed, culinary ingredients and culinary preparations based on these foods; (%)	Processed foods (%)	Ultraprocessed foods (%)
Gender
	Female	42.1	10.2	46.7
	Male	43.0	11.2	45.4
	p-value^* * Mann-Whitney Test, p<0.05;	0.235	0.008	0.02
BMI/age
	Low Weight	40.3	8.9	51.2
	Eutrophy	42.6	10.5	46.2
	Overweight	42.7	10.6	45.5
	p-value^ Kruskal-Wallis Test, p<0.05.	0.570	0.172	0.168
Economic Class^b b Medium/high family income: classes A and B1; average family income: classes B2, C1 and C2; low family income: class D-E
	Upper/middle	41.4	10.9	48.1
	Middle	43.0	10.5	45.4
	Low	41.7	9.9	44.5
	p-value^ Kruskal-Wallis Test, p<0.05.	0.290	0.850	0.241
Self-reported skin color
	Caucasian	42.8	10.9	45.7
	Brown/Black	42.2	10.3	46.2
	Other (yellow. indigenous)	40.8	9.7	47.8
	p-value^ Kruskal-Wallis Test, p<0.05.	0.611	0.585	0.494
Age group
	14-15 years	43.4	10.1	45.2
	16-17 years	41.7	10.6	46.5
	18-19 years	41.7	11.3	46.2
	p-value^ Kruskal-Wallis Test, p<0.05.	0.288	0.130	0.872
Sexual maturity
	Prepubescent	44.7	11.8	45.5
	Pubescent	42.4	10.5	46.6
	Post-pubertal	42.7	10.4	45.8
	p-value^ Kruskal-Wallis Test, p<0.05.	0.390	0.328	0.226

[1] Correpondence to: AST MELO. E-mail: adrianatorresmelo@hotmail.com.

Brasil

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Consumo alimentar de adolescentes de escolas públicas segundo grau de processamento industrial dos alimentos

RESUMO

Objetivo

Métodos

Resultados

Conclusão