Consumo de alimentos ultraprocessados e sua relação com a obesidade em mulheres que vivem em situação de vulnerabilidade social em Maceió, Alagoas

Abstract

Ultra-processed foods contain higher energy density when compared to in natura foods and their consumption has been intensified worldwide, including people living in social vulnerability. The higher consumption of these foods predisposes to obesity. Within this perspective, this study was developed with the objective of analyzing the relationship between consumption of ultra-processed foods and obesity in women living in social vulnerability. For this, a literature review chapter was written that addresses the current situation of obesity, pointing out the Brazilian and global context and the causes related to its development, with emphasis on the consumption of ultra-processed foods. The scientific article was entitled “Ultra-processed food consumption and its relationship with obesity in women living in socially vulnerable situations in Maceió-Alagoas”. This is a population-based cross-sectional study representative of adult women aged between 20 and 44 years old, carried out between October 2020 and May 2021, in 40 subnormal clusters in the city of Maceió. Data on socioeconomic and anthropometric characteristics, dietary assessment and intra-individual variety of this population were collected. The data obtained were typed in double entry and the statistical analyzes performed using the statistical software Jamovi. The results found indicate that women who were in the highest tertile of UPF consumption were more likely to be obese (OR [95%CI]:1.29[1.01, 1.66]). Women in the middle tertile (OR [95%CI]:1.33[1.01, 1.77]) and higher (OR [95%CI]: 1.34[1.01, 1.78]) were more likely to have abdominal obesity. In this way, it is important to emphasize that public policies aimed at raising awareness and reducing the consumption of these foods can help to control the worsening and increase of obesity in our country, in addition, actions can be traced to promote healthy eating in communities, promoting health, sustainability and inclusion from food system.