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Association of Ultra-Processed Foods Consumption with Health Outcomes in Nutrition Students: A Post-COVID-19 Analysis

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href="https://www.journaljammr.com/index.php/JAMMR/article/view/5652/11386"> Discussion </a> <div class="container px-0 mt-4"> <div class="container px-0 mt-4"> <p><b><span style="color:black">Published:</span></b> 2024-11-23 </p> </div> <p> <span style="color:black" class="bold"> DOI: </span> <a style="text-decoration:none" href="https://doi.org/10.9734/jammr/2024/v36i125652"> 10.9734/jammr/2024/v36i125652 </a> </p> <p style="color:black"><b>Page:</b> 37-47</p> </div> <div class="container px-0 mt-4"> <p><b><span style="color:black">Issue:</span></b> <a style="text-decoration:none" href="https://www.journaljammr.com/index.php/JAMMR/issue/view/480"> 2024 - Volume 36 [Issue 12] </a> </p> </div> <hr class="mt-5"> </div> <!---------------------------------------------------------> <p style="color:black"class="bold mb-0"> Kamilla A. Silva </p> <p> Programa de Pós-Graduação em Ciências da Nutrição– Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina-MG, Brazil. </p> <p style="color:black"class="bold mb-0"> Maria Thereza O. Figueiró </p> <p> Programa de Pós-Graduação em Ciências da Saúde - Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina-MG, Brazil. </p> <p style="color:black"class="bold mb-0"> Maria de Lourdes R. Santos </p> <p> Departamento de Nutrição - Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina-MG, Brazil. </p> <p style="color:black"class="bold mb-0"> Marina A. Assunção </p> <p> Programa de Pós-Graduação em Ciências da Saúde - Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina-MG, Brazil. </p> <p style="color:black"class="bold mb-0"> Regina E. S. Pereira </p> <p> Programa de Pós-Graduação em Ciências da Saúde - Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina-MG, Brazil. </p> <p style="color:black"class="bold mb-0"> Carina S. Santos </p> <p> Faculdade de Ciências da Saúde – Universidade Federal de Grande Dourados, Dourados-MS, Brazil. </p> <p style="color:black"class="bold mb-0"> Elizabethe A. Esteves <span>*</span> <span onclick="window.open('mailto:elizabethe.esteves@ufvjm.edu.br')"><i class="fas fa-envelope" style="position: relative; width: 14px; margin-left: 3px; max-width: 14px !important; height: auto; top: -5px;" ></i></span> </p> <p> Programa de Pós-Graduação em Ciências da Nutrição– Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina-MG, Brazil, Programa de Pós-Graduação em Ciências da Saúde - Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina-MG, Brazil and Departamento de Nutrição - Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina-MG, Brazil. </p> <p style="font-size:15px;">*Author to whom correspondence should be addressed.</p> <hr class="mt-5"> <h3 style="color:#113383">Abstract</h3> <span style="text-align: justify" ><p>The consumption of ultra-processed foods (UPF) has been associated with increased disease risk. The COVID-19 pandemic affected eating practices, favoring university students' consumption of these foods. Nutrition students could have been less influenced. Therefore, we evaluated associations between the consumption of UPF items and markers of health status in nutrition students one year after the beginning of the COVID-19 pandemic. It was a cross-sectional study with nutrition students from a public university. Sociodemographic, anthropometric, physical activity, sleep quality, eating practices, and body image data were collected through a self-answered questionnaire using an online platform. Food items consumed on the previous day were obtained through individual interviews on two days of the same week. They were classified according to the NOVA classification. Almost 50% of the foods reported were in-natura/minimally processed (37 items out of 80); 40% of the participants consumed less than half of these food items. Almost 15% of all food items were UPF, and the number of food items in more than 85% was up to 4.5. The consumption was higher in students with poor eating practices and overweighted males, younger and under the first half of the major. The greater UPF items consumption, the greater the prevalence ratios of overweight (≥1=35%; ≥2=44%; ≥3=66%) or inadequate eating practices (≥1=32%; ≥2=40%; ≥3=52%). The participation of one UPF item in the diet was associated with the prevalence of overweight or poor eating practices; the higher the UPF item participation, the higher the prevalence.</p> </span> <p> <span style="color:#113383" class="bold"> Keywords: </span> Ultra-processed foods, students, nutrition, overweight, eating practices, COVID-19 </p> <hr class="mt-5"> <div class="container px-0 mt-4"> <h4><b>How to Cite</b></h4> <div id="citationOutput" role="region" aria-live="polite"> <div class="csl-bib-body"> <div class="csl-entry">Silva, Kamilla A., Maria Thereza O. Figueiró, Maria de Lourdes R. Santos, Marina A. Assunção, Regina E. S. Pereira, Carina S. Santos, and Elizabethe A. Esteves. 2024. “Association of Ultra-Processed Foods Consumption With Health Outcomes in Nutrition Students: A Post-COVID-19 Analysis”. <i>Journal of Advances in Medicine and Medical Research</i> 36 (12):37-47. https://doi.org/10.9734/jammr/2024/v36i125652.</div> </div> </div> <div class="dropdown my-3"> <button class="btn btn-secondary dropdown-toggle" id="citationFormatsDropdown" aria-controls="cslCitationFormats" aria-expanded="false" data-csl-dropdown="true" data-bs-toggle="dropdown" type="button" > More Citation Formats </button> <ul class="dropdown-menu" aria-labelledby="citationFormatsDropdown"> <li> <a class="dropdown-item" aria-controls="citationOutput" href="https://www.journaljammr.com/index.php/JAMMR/citationstylelanguage/get/acm-sig-proceedings?submissionId=5652&amp;publicationId=8879" data-load-citation data-json-href="https://www.journaljammr.com/index.php/JAMMR/citationstylelanguage/get/acm-sig-proceedings?submissionId=5652&amp;publicationId=8879&amp;return=json" > ACM 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