Consumo de açúcar livre e fontes dietéticas na dieta de estudantes universitários segundo fatores socioeconômicos e de estilo de vida
Palavras-chave:
Ingestão de alimentos, Açúcares, Estudantes, UniversidadeResumo
Objetivo
Avaliar o consumo de açúcar livre e os fatores associados na alimentação de universitários ingressantes em cursos de período integral em uma universidade pública de Mato Grosso.
Métodos
Estudo transversal com estudantes de 16 a 26 anos de idade no primeiro semestre de 2016, 2017 e 2018 (n=1.063). O consumo médio de açúcar foi estimado por meio de recordatório de 24 horas, sendo avaliada a participação do açúcar livre na ingestão energética total e a prevalência de participação do consumo superior a 10,0% da ingestão energética, segundo variáveis socioeconômicas, de estilo de vida e fatores dietéticos, , estratificadas por sexo.
Resultados
A participação do açúcar livre na dieta foi, em média, de 14,3% entre os homens e 15,4% entre as mulheres, sendo a prevalência de consumo acima de 10,0% também maior entre as mulheres (72,6 vs. 66,6%). Foi maior a participação do açúcar livre nos tercis mais elevados de ingestão energética, sendo verificado que os principais grupos de alimentos fontes foram sobremesas, sucos, refrigerantes e café. Entre as mulheres, verificou-se maior consumo de açúcar livre entre aquelas que faziam uso de tabaco e que apresentavam perfil de consumo de refeições insatisfatório. Por outro lado, menor consumo de açúcar livre foi observado entre as estudantes da área da saúde. Entre os homens, o consumo de açúcar livre foi maior entre aqueles sem excesso de peso, comparados aos com excesso.
Conclusão
O consumo de açúcar livre foi elevado entre estudantes universitários, sendo maior entre os estudantes com maior consumo energético. Verificou-se que as bebidas adoçadas estiveram entre as principais fontes.
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Copyright (c) 2023 Paula Costa CUNHA, Paulo Rogério Melo RODRIGUES, Naiara Ferraz MOREIRA, Bartira Mendes GORGULHO, Márcia Gonçalves FERREIRA, Ana Paula MURARO
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
