MINIMUM PROCESSED AND ULTRA-PROCESSED FOOD
CONSUMPTION: A STUDY IN USERS OF HEMODIALYSIS SERVICES IN THE RMGV-ES
Name: NINA MARA PATERLINI MARQUES
Publication date: 14/05/2021
Advisor:
Name |
Role |
|---|---|
| LUCIANE BRESCIANI SALAROLI | Advisor * |
Examining board:
| Name |
Role |
|---|---|
| FABIANO KENJI HARAGUCHI | Internal Alternate * |
| FABÍOLA LACERDA PIRES SOARES | Co advisor * |
| GLENDA BLASER PETARLI | External Examiner * |
| LUCIANE BRESCIANI SALAROLI | Advisor * |
| VALDETE REGINA GUANDALINI | Internal Examiner * |
Summary: Chronic Kidney Disease (CKD) has stood out among Chronic Noncommunicable Diseases (NCD) due to the significant increase in incidence and prevalence rates. Renal replacement therapy (RRT) becomes necessary in many cases, hemodialysis (HD) being the most common treatment.
Although HD is effective in increasing survival rates, mortality among these
patients is still high, and nutrition plays a key role in treatment. Given
this, we propose to analyze the consumption of minimally processed and
ultra-processed foods and associated factors of 1024 HD service users, to
assess the association between the consumption of these two food groups with
sociodemographic variables, lifestyle habits, and clinical history. For the
purpose of this research, the foods were grouped according to the NOVA
classification criteria according to characteristics of the purpose and
extent of industrial processing to which they were submitted. The results
showed that users with less than 8 years of schooling presented 1.7 times
more chances of lower consumption of minimally processed foods when compared to individuals with higher education (OR 1.706, 95%CI 1.125 - 2.589, p=0.012). Regarding income, users with income less than or equal to two minimum wages also had lower consumption of minimally processed foods (OR 1.349, 95% CI 1.007 - 1.806, p=0.045). When the age range variable was
analyzed, it was found that individuals aged 19 to 29 years had a higher
chance of consuming ultra-processed food (OR 2.857, 95%CI 1.464 - 5.576,
p=0.002) compared to those aged 30 to 59 years (OR 1.396, 95%CI 1.037 -
1.880, p=0.028). Analyzing the occupation, retired users or those on sick
leave were 41.1% less likely to present higher consumption of ultra-processed
food (OR 0.589, 95%CI 0.432 - 0.804, p=0.001). Similarly, not engaging in
work activity also reduced the chances of individuals consuming this food
group (OR 0.566, 95%CI 0.339 - 0.945, p=0.029). Those who did not practice
physical activity were 36.2% less likely to consume ultra-processed foods (OR
0.638, 95%CI 0.459 - 0.888, p=0.008). Regarding smoking, being a current
smoker increased by 2.3 times the risk of consuming ultra-processed foods (OR 2.349; 95%CI 1.237 - 4.462; p=0.009) in relation to those who did not smoke. Similarly, those who had the habit of consuming alcoholic beverages had 1.8 more risk of consuming these foods (OR 1.835; 95% CI 1.122 - 3.001; p=0.016).
Finally, we found that those patients with more than 6 years of treatment
were almost 2 times more likely to consume food (OR 1.975; 95% CI 1.227 -
3.180; p=0.005) compared to those with less time in treatment. It becomes
necessary to evaluate food consumption through these food groups, as it
allows to identify the vulnerability of the population to food excesses, and
thus to adjust and propose intervention measures that ensure the health of HD
service users.
