Consumption of foods with a higher degree of processing is associated with overweight and abdominal obesity in women with breast cancer undergoing chemotherapy.

This study evaluated food consumption according to its degree of processing and its relationship with body adiposity in 218 women with breast cancer. Food consumption was categorised according to the NOVA classification. Two groups were formed, the first composed by consumption of in natura, minimally processed foods and culinary ingredients (less processed foods) and the second one of processed and ultra-processed foods (more processed foods). The increase of 5% in the caloric contribution of more processed foods was associated with a 4% increase in the prevalence of overweight (p = 0.028) and 3% in prevalence of abdominal obesity (p = 0.018). This reinforces the importance of evaluating food consumption with a focus on the degree of processing, as it can contribute to the prevention of excess body fat in this group, as this excess is associated with a worse prognosis and survival.

Tendency of the olive oil consumers profile / Tendência do perfil dos consumidores de azeite de oliva

The present study evaluated the tendency of the profile of 167 olive oil consumers by means of a market survey, which was carried out at supermarkets of Muriaé MG, Brazil, in April 2013. A descriptive and quantitative survey was performed using a structured questionnaire. In this context, the following parameters were investigated: sex, age, education, household income, personal history of chronic diseases (hypertension, diabetes, dyslipidemias, among others); type, brand and quantity of olive oil consumed and motivation for consumption. Fom among 171 consumers, 167 (98 %) reported that they consume the product. In outlining the consumer profile, the majority was female (61 %), aged between 21 and 40 years, income between one and three minimum wages, secondary education, no history of chronic diseases, daily consumption of 7.89 mL of pure olive oil and 3.54 mL of olive oil/soybean oil blend, and appreciates olive oil was the motivation for consumption. Based on the obtained data, it is important to establish the strategies to stimulate the increase and the adequacy in consuming olive oil, considering the attributes of this product for preventing and/or reducing the chronic diseases.

O presente estudo avaliou a tendência do perfil de 167 consumidores de azeite de oliva por meio de uma pesquisa de mercado, realizada em abril de 2013 em supermercados de Muriaé (MG), Brasil. Foi conduzida uma pesquisa descritiva, quantitativa por meio de questionário estruturado em que visava investigar os seguintes parâmetros: sexo, idade, escolaridade, renda familiar, história pessoal de doenças crônicas (hipertensão arterial, diabetes mellitus, dislipidemias, entre outras), bem como o tipo, a marca e a quantidade de azeite consumida e a motivação para o seu consumo. Dos 171 entrevistados, 167 (98 %) relataram o consumo deste produto. Ao traçar o perfil dos consumidores foi verificado que a maioria (61 %) era do sexo feminino, com idade entre 21 e 40 anos, com renda de 1 a 3 salários mínimos, nível médio de escolaridade, ausência de histórico de doenças crônicas, consumo diário de 7,89 mL de azeite puro e 3,54 mL do composto e tendo a motivação gostar de azeite para o consumo. Com base nos resultados obtidos, se faz importante direcionar estratégias para estimular o aumento e adequação do consumo de azeite, considerando que este produto pode contribuir na prevenção e/ou redução de doenças crônicas.