Associacao entre o consumo de alimentos ultraprocessados e parametros lipidicos em adolescentes/Association between ultra-processed food consumption and lipid parameters among adolescents

• Published in: Ciência & saude coletiva Vol. 25; no. 10; pp. 4055 - 4064
• Main Authors: Rocha Lima, Laurineide, Monteles Nascimento, Larisse, Oliveira Gomes, Keila Rejane, Carvalho e Martins, Maria do Carmo de, Pacheco Rodrigues, Malvina Thais, Macêdo Gonçalves Frota, Karoline de
• Format: Journal Article
• Language: Spanish
• Published: Associacao Brasileira de Pos-Graduacao em Saude Coletiva - ABRASCO 01-10-2020
• Subjects: Brasil
• ISSN: 1413-8123; 1678-4561
• DOI: 10.1590/1413-812320202510.24822018

The scope of this study was to analyze the association between ultra-processed food (UPF) consumption and lipid parameters. It was a cross-sectional study performed with high school adolescents. Food consumption was analyzed by means of a 24-hour food recall form, where UPF were identifed in line with the NOVA system of food classifcation. The total cholesterol levels, HDL-c and triglycerides were determined by enzymatic colorimetry and the LDL-c fraction estimated by formula. The Student's t-test or Mann-Whitney was used to compare averages, and linear regression to make associations among the variables. The results show that UPF consumption was more frequent in female adolescents between 17 and 19 years of age, with a family income above two minimum wages and from private schools. It was observed that individuals in the upper third of UPF consumption had a higher energetic, carbohydrate and sodium intake, with a lower intake of proteins and fbers. Moreover, it was found that a higher UPF intake was negatively associated with HDL-c levels and positively associated with triglyceride levels and dyslipidemia. Therefore, UPF is associated with a worsening of the nutritional profle of the diet and contributes to negative changes in the lipid parameters of young individuals.