Nutritional status and consumption of ultra-processed foods in adults in Lima - Peru

Huerta Alvarez R.A.; Villalobos Vivanco S.R.; Vidal Huamán F.G.; Palomino Quispe L.P.; Gomez Rutti Y.Y. · Nutricion Clinica y Dietetica Hospitalaria (2024) · DOI: 10.12873/442vidal

Resumen

Introduction: The increasing number of cases of chronic non-communicable diseases in the world is associated with malnutrition, a public health problem that is influenced by poor knowledge in food and nutrition education and advertising marketing. Currently, the increase in the intake of ultra-processed foods, unhealthy eating practices and little physical activity have a negative influence on nutritional status. Objective: To identify the relationship between nutritional status and consumption of ultra-processed foods in adult beneficiaries of the communal cooking pots in Lima, Peru. Material and methods: The study is cross-sectional, with a sample of 158 adult men and women beneficiaries of the common pots, a questionnaire was designed and applied to identify the consumption of ultra-processed foods that consists of five dimensions: snacks (4 items), cookies and pastry products (6 items), drinks (4 items), various items (7 items) and fast food (3 items). The statistical analysis was Spearman's Rho. Results: 63.2% of adults aged 18-29 years showed regular consumption of ultra-processed foods, while all adults aged 50-59 had low consumption. There is a relationship between the consumption of ultra-processed foods with age (p=0.001, Rho=-0.39), older adults had less consumption. Likewise, adults who had a lower consumption of ultra-processed foods obtained an increased BMI (p=0.048, Rho=-0.23) and abdominal circumference compared to those who had regular consumption (p=0.027, Rho=-0.19). Conclusions: There is an inverse relationship between the consumption of ultra-processed foods and nutritional status. Adults who had a lower consumption of ultra-processed foods obtained an increased BMI and abdominal circumference compared to those who had regular consumption. There are other factors that influence such as the intake of carbohydrates and fats above the requirement (from cereals, tubers and oils), lifestyles, preventive knowledge and level of physical activity.

Instituciones: Universidad Privada del Norte