Association of Food Consumption According to the Degree of Processing and Sociodemographic Conditions in Older Adults

Several factors can impact food consumption in older adults, including those of sociodemographic, physiological, and chronic non-communicable diseases. This study aimed to evaluate the association of food consumption according to its degree of processing with sociodemographic conditions in community...
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Gespeichert in:

Autor*in:	Graziele Maria da Silva [verfasserIn] Daniela de Assumpção [verfasserIn] Carolina Neves Freiria [verfasserIn] Flávia Silva Arbex Borim [verfasserIn] Tábatta Renata Pereira de Brito [verfasserIn] Ligiana Pires Corona [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	aging NOVA classification system educational status

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 12(2023), 22, p 4108
Übergeordnetes Werk:	volume:12 ; year:2023 ; number:22, p 4108

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods12224108

Katalog-ID:	DOAJ101246285

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language	English
source	In Foods 12(2023), 22, p 4108 volume:12 year:2023 number:22, p 4108
sourceStr	In Foods 12(2023), 22, p 4108 volume:12 year:2023 number:22, p 4108
format_phy_str_mv	Article
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topic_facet	aging NOVA classification system educational status Chemical technology
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authorswithroles_txt_mv	Graziele Maria da Silva @@aut@@ Daniela de Assumpção @@aut@@ Carolina Neves Freiria @@aut@@ Flávia Silva Arbex Borim @@aut@@ Tábatta Renata Pereira de Brito @@aut@@ Ligiana Pires Corona @@aut@@
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callnumber-first	T - Technology
author	Graziele Maria da Silva
spellingShingle	Graziele Maria da Silva misc TP1-1185 misc aging misc NOVA classification system misc educational status misc Chemical technology Association of Food Consumption According to the Degree of Processing and Sociodemographic Conditions in Older Adults
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topic_title	TP1-1185 Association of Food Consumption According to the Degree of Processing and Sociodemographic Conditions in Older Adults aging NOVA classification system educational status
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title	Association of Food Consumption According to the Degree of Processing and Sociodemographic Conditions in Older Adults
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title_auth	Association of Food Consumption According to the Degree of Processing and Sociodemographic Conditions in Older Adults
abstract	Several factors can impact food consumption in older adults, including those of sociodemographic, physiological, and chronic non-communicable diseases. This study aimed to evaluate the association of food consumption according to its degree of processing with sociodemographic conditions in community-dwelling older adults. Food intake was evaluated from 24-h recall data. All food items were classified according to the degree of processing into four groups as follows: in natura or minimally processed, culinary ingredients, processed, and ultra-processed foods. Food groups were considered dependent variables in a quantile regression model, adjusting for sex, age, schooling, ethnicity, and number of residents. Women and individuals with higher levels of education had lower consumption of in natura or minimally processed foods and higher consumption of ultra-processed foods. The yellow or indigenous ethnicity presented the lowest consumption of processed foods; older people who lived with three or more individuals had the highest consumption of culinary ingredients, whereas the older people who lived with one to two people had the highest consumption of processed foods and the lowest consumption of ultra-processed. These groups may be the target of educational and public policies to improve diet quality and contribute to quality of life in older ages.
abstractGer	Several factors can impact food consumption in older adults, including those of sociodemographic, physiological, and chronic non-communicable diseases. This study aimed to evaluate the association of food consumption according to its degree of processing with sociodemographic conditions in community-dwelling older adults. Food intake was evaluated from 24-h recall data. All food items were classified according to the degree of processing into four groups as follows: in natura or minimally processed, culinary ingredients, processed, and ultra-processed foods. Food groups were considered dependent variables in a quantile regression model, adjusting for sex, age, schooling, ethnicity, and number of residents. Women and individuals with higher levels of education had lower consumption of in natura or minimally processed foods and higher consumption of ultra-processed foods. The yellow or indigenous ethnicity presented the lowest consumption of processed foods; older people who lived with three or more individuals had the highest consumption of culinary ingredients, whereas the older people who lived with one to two people had the highest consumption of processed foods and the lowest consumption of ultra-processed. These groups may be the target of educational and public policies to improve diet quality and contribute to quality of life in older ages.
abstract_unstemmed	Several factors can impact food consumption in older adults, including those of sociodemographic, physiological, and chronic non-communicable diseases. This study aimed to evaluate the association of food consumption according to its degree of processing with sociodemographic conditions in community-dwelling older adults. Food intake was evaluated from 24-h recall data. All food items were classified according to the degree of processing into four groups as follows: in natura or minimally processed, culinary ingredients, processed, and ultra-processed foods. Food groups were considered dependent variables in a quantile regression model, adjusting for sex, age, schooling, ethnicity, and number of residents. Women and individuals with higher levels of education had lower consumption of in natura or minimally processed foods and higher consumption of ultra-processed foods. The yellow or indigenous ethnicity presented the lowest consumption of processed foods; older people who lived with three or more individuals had the highest consumption of culinary ingredients, whereas the older people who lived with one to two people had the highest consumption of processed foods and the lowest consumption of ultra-processed. These groups may be the target of educational and public policies to improve diet quality and contribute to quality of life in older ages.
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title_short	Association of Food Consumption According to the Degree of Processing and Sociodemographic Conditions in Older Adults
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Association of Food Consumption According to the Degree of Processing and Sociodemographic Conditions in Older Adults

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Vorhandene Bände

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