Navegando por Palavras-chave "Grau de Processamento de Alimentos"

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    Ingestão alimentar entre crianças e adolescentes com excesso de peso: o que mostra o perfil de ácidos graxos da dieta em relação ao grau de processamento de alimentos
    (Universidade Federal de São Paulo (UNIFESP), 2017-04-26) Almeida, Viviane Bellucci Pires de [UNIFESP]; Domene, Semíramis Martins Álvares [UNIFESP]; Universidade Federal de São Paulo (UNIFESP)
    Diet for overweight children and adolescents is aimed at reducing adipose tissue without compromising the supply of nutrients and bioactive compounds necessary for growth and development. It has been shown that fat intake greater than 35% of dietary energy, with more than 8% saturated fat and 1% trans fat, constitutes a risk factor for chronic diseases. The effects of excess fat intake include an increase in energy density and stimulation of the inflammatory processes related to obesity. The Food Guide for the Brazilian Population highlights the health benefits associated with reducing consumption of ultra-processed foods. However, little is known about dietary fatty acids and food intake as related to the extent of food processing in these life stages. Objective. To analyze the diet of overweight children and adolescents and to assess the association between dietary variables, especially the intake of fatty acids that have been identified as potential modulators of inflammation, according to the extent of food processing. Method. Cross-sectional study based on convenience sampling of 149 overweight schoolchildren ages 8 to 11 in the city of São Paulo. Selected individuals were overweight, with Body Mass Index for age Z score >1. The sample was composed of 149 students and food intake was estimated from responses to an Eating Frequency Questionnaire; the data were processed by the NDS program, which produced the energy and nutrient estimates. The foods were organized in accordance with the NOVA system, which classifies food based on the extend of industrial processing. The difference between the means were tested using Student’s t-test (for categorical variables) or Anova (for variables with more than two categories), using a significance level of 5%. Results: The average age of students was 9.6 years. The average daily energy intake was 2,032 Kcal. Carbohydrates supplied 51.2% of total energy, while proteins accounted for 15.5% and fats 33.3%. The components with the highest prevalence of inadequate intake were calcium and vitamin E (> 81%); vitamin D (> 94%) and saturated fat, dietary fiber and added sugar (> 97%). Approximately 20% of subjects had omega 6:3 ratios above 10:1. All students consumed more omega 6 than recommended and more sodium than the maximum tolerable amount. Among the intake tertiles in group 1 (raw/ minimally processed foods), higher consumption was associated with an increase in the intake of n6 and n3, with a significant reduction in the n6:n3 ratio, while for the tertiles in group 3 (ultra-processed foods), there was a significant increase in both the intake of omega 6 and 3, as in the n6:n3 ratio. Ultra-processed foods represented 36% of total dietary energy intake.