Determinantes sociodemográficos do padrão de consumo de alimentos: Estudo pró-saúde

Abstract

Dietary patterns (DP) consist of a set of foods and beverages often consumed, obtained through food surveys or other methods that provide food availability. The use of DP is a very important resource for the identification and characterization of eating behaviors among different individuals and populations, increasing the knowledge about the role that the combination of foods plays, mainly on health by a population. The aim of this study was to identify dietary patterns among public servers participants of Pró-Saúde Study and to verify association between dietary patterns and socio-demographic characteristics, such as sex, age, race, marital status, education and family income per capita. Dietary intake was investigated through the Food Frequency Questionnaire and DP obtained through principal componente analysis. Logistic regression was used to estimate the association among patterns and sociodemographic characteristics, with odds ratios and their 95% confidence interval. All analyses were done using the SPSS® statistical package. Participants were mostly female (51.9%), aged between 50 and 54 years (24.6%), non-white (52.7%), married or in stable union (65%), with a high degree of education (54.4%) and family income per capita up to 3 minimum wages (70%). Four dietary patterns responsible for 37.3% of the variability of the data were identified: 'Ultraprocessed', consisting of pastas, breads, crackers, fats, sweets, pizzas, snacks, soft drinks and ultraprocessed meats; 'Healthy', consisting of fruits, vegetables, poultry, fresh fish, milk and dairy products, coffee, infusions, natural juice, legumes; 'Meat', consisting of beef, pork, processed meats and fish, preserved vegetables, alcoholic beverages, and the 'Traditional' pattern composed of rice, beans, cereals, roots, tubers and derivatives. The adjusted analysis revealed a high probability of adherence to the Ultraprocessed pattern among adults 55 years and over (OR = 2.00, CI95% = 1.02 3.93) and lower chance among men (OR = 0,66, CI95% = 0,45 0,97), a higher probability of adherence to the healthy pattern among men (OR = 1.69, CI95% = 1.15-2.49), with intermediate education (OR = 1.78, CI95% = 1.15-2.73), lower chance among adults 60 years and over (OR = 0,37, CI95% = 0,18 0,76), a lower chance of adherence to the pattern Meats among men (OR = 0,47, CI95% = 0,32 0,70) and lower adherence to the Traditional pattern among men (OR = 0,62, CI95% = 0,41 - 0,95), 60 years and over (OR = 0,36, CI95% = 0,17 0,79), with low education (OR = 0.18, CI95%= 0.05 - 0.65) and higher chance of adherence among white (OR = 1.75, CI95% = 1.14 2.67). It was identified that socio-demographic determinants impact the food choices in this population, demonstrating the complexity involved eating. It should be highlighted the need for nutritional guidance for specific groups and the importance that work environment should support appropriate food choices