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.

Is Dietary Iodine Intake Excessive According to the Theoretical Model of Healthy Dietary Intake Pattern in Pregnant Women and Schoolchildren: Water, Salt, or Food?

Introduction: Iodine deficiency during pregnancy can cause hypothyroidism and goiter; in schoolchildren, it can cause reduced intelligence quotient. In excess, iodine can cause thyroiditis, goiter, and Hashimoto's hypothyroidism. Currently, schoolchildren and pregnant women are classified as risk groups for excessive iodine intake and iodine deficiency, respectively. Thus, determining iodine from all sources of consumption is important for intervention planning. Objective: To construct a theoretical model for the iodine intake of schoolchildren and pregnant women of a city in the Zona da Mata Mineira region, considering a healthy diet, salt consumption and water intake. Methodology: The dietary iodine intake of pregnant women was analyzed based on a dietary iodine table compiled from an international database. A dietary plan was prepared following the Brazilian Food Guide. Iodine concentration of different salt brands sold in local establishments was checked, and drinking water samples from healthcare facilities were analyzed. A descriptive and exploratory statistical analysis was performed and the results were presented in absolute and relative frequencies, and measures of central tendency and dispersion. Results: According to the proposed diet, pregnant women and schoolchildren would have a daily intake of 71.6 µg and 71 µg, respectively. Thirteen salt brands were evaluated, 69.2% complied with the legislation and the mean iodine content was 29.88 mg. The mean concentration of iodine in water was 25 µg iodine/liter and 14 µg iodine/liter, respectively, in summer and autumn. Considering the intake of food, salt, and drinking water according to the proposed dietary plan, the daily intake for pregnant women would be 279.5 and 253.5 µg for schoolchildren. Conclusion: The daily iodine intake of schoolchildren and pregnant women according to this theoretical model was excessive, considering a healthy dietary pattern. This theoretical model can guide actions and public policies aimed at targeting all forms of iodine intake.

Qualidade da alimentação de idosos longevos e doenças crônicas não transmissíveis / Food quality of long elderly and non-communicable chronic diseases

Avaliou-se a qualidade da alimentação de idosos longevos e sua relação com doenças crônicas não transmissíveis. Foi um estudo transversal, de base populacional, realizado em Viçosa, Minas Gerais, Brasil, o qual integra um projeto maior intitulado "Condições de saúde, nutrição e uso de medicamentos por idosos do município de Viçosa (MG): um inquérito de base populacional". As entrevistas com os idosos foram realizadas por meio de questionário semiestruturado, com a maioria das questões fechadas e pré-codificadas. Os dados do consumo alimentar foram obtidos por recordatório de ingestão habitual e a qualidade da dieta avaliada por meio do Índice de Alimentação Saudável Revisado (IAS-R), validado para a população brasileira. A amostra foi composta por 94 idosos longevos, a maioria do sexo feminino. Os mesmos apresentaram alta ingestão de sódio, baixa ingestão de cereais integrais e IAS-R = 62,22. Idosos diabéticos apresentaram maior ingestão de frutas totais, baixa ingestão de Gord_AA (açúcares, gorduras sólidas e álcool) e IAS-R total maior em comparação aos não diabéticos. As presenças de dislipidemia e hipertensão não alteraram o consumo de nenhum dos componentes. Os resultados indicaram a necessidade de adequação na ingestão alimentar. Assim, intervenções e orientações nutricionais específicas destinadas à promoção da saúde devem ser incentivadas.

The quality of the food of long-lived elderly and its relationship with non-communicable chronic diseases was evaluated. This a cross-sectional study with a population basis that was conducted in Viçosa, Minas Gerais, Brazil, which is part of a larger project entitled "Health, nutrition and drug use by older people in Viçosa (MG): a population-based survey". The interviews with the elderly was conducted through a semi-structured questionnaire, with most questions closed and pre-coded. Food intake data were obtained from the usual intake recall and the quality of the diet was assessed using the Revised Healthy Eating Index (HEI-R), validated for the Brazilian population. The sample consisted of 94 long-lived elderly, most of them female. They presented high sodium intake, low whole grains intake and HEI-R = 62.22. Diabetic older adults had higher total fruit intake, lower intake of Gord_AA (sugars, solid fats, and alcohol) and higher total HEI-R compared to non-diabetics. The presences of dyslipidemia and hypertension did not alter the consumption of any of the components. The results indicated the need for adequacy in food intake. Thus, specific nutritional interventions and guidelines for health promotion should be encouraged.

Food Consumption and Characteristics Associated in a Brazilian Older Adult Population: A Cluster Analysis.

Epidemiological studies support diet as a factor in the prevention and treatment of non-communicable chronic diseases, whose occurrence increases with age due to the poor choices or the adoption of a monotonous diet. The aim of this study was to construct the food consumption profiles of older adults of a Brazilian city to identify the main food groups and eating habits that contribute to these profiles and to estimate its association with socioeconomic characteristics, health and use of health services, lifestyle, and anthropometric indicators. This is a population-based cross-sectional study conducted with a representative sample of 621 community-dwelling older adults (≥60 years) in Viçosa, Minas Gerais, Brazil. The food consumption profile was the dependent variable obtained from a Food Frequency Questionnaire, utilizing the two-step cluster method. The multiple multinomial logistic regression model was used to estimate the independent associations, obtaining the odds ratios and 95% confidence intervals. Three clusters were generated, namely, (1) "unhealthy" (2) "less unhealthy," and (3) "fairly healthy." The cluster "unhealthy" was characterized by a regular consumption of beans, fats, fatty/processed meats, and whole milk. The factors independently associated with this cluster were lower education level, lower individual income, history of at least one doctor's appointment in the year preceding this study, and being a former smoker. The cluster "less unhealthy" was characterized by a regular consumption of beans, green vegetables, vegetables and fruits, as well as fats, fatty/processed meats, and whole milk. The factors independently associated with the "less unhealthy" cluster were lower education level and history of at least six doctor's appointments in the prior year. The cluster "fairly healthy" was characterized by the same pattern of "less unhealthy," except for skim milk and low-fat dairy products. The evidence of the associations indicates the profile of older adults who require greater attention and care related to improved nutrition. The illiterate or semi-literate aged individuals, those with low income, and those who neglect to seek medical advice must be the focus of healthy eating actions and programs.

Coffee and Tea Group Contribute the Most to the Dietary Total Antioxidant Capacity of Older Adults: A Population Study in a Medium-Sized Brazilian City.

OBJECTIVE: The dietary total antioxidant capacity (TAC) has been proposed as a suitable tool to estimate the dietary antioxidant intake. However, the main foods/groups that contribute to the dietary TAC of older adults are poorly studied. We aimed to estimate the dietary TAC and to identify the main foods/groups that contribute to the dietary TAC of older adults in a medium-sized Brazilian city. METHODS: A cross-sectional population-based survey with older adults (≥60 years old) was conducted in Viçosa, Brazil. The assessment tool for food consumption was the recall of habitual consumption. A database with ferric reducing antioxidant power (FRAP) values for foods to evaluate the dietary TAC was used. RESULTS: We evaluated 620 older adults in which the majority were women. The dietary TAC mean was 11.9 (7.1) mmol/d (food only) adjusted by energy. Besides, when supplements were considered the dietary TAC increased to 35.2 (215.9) mmol/d. The food groups that contributed the most to the dietary TAC were coffee and tea, vegetables, and fruits and juices. The coffee and tea group explained most of the variability of dietary TAC (58.3%). CONCLUSIONS: We concluded that the older adults studied had a relatively low dietary TAC consumption. The coffee and tea were the food group that contribute the most to the dietary TAC. Our data show the need to implement national strategies aimed at improving the quality of the diet of older adults. We highlight the need to increase the consumption of different food groups and, consequently, the intake of different compounds with antioxidant capacity, which will contribute to a better dietary TAC with possible positive health effects.

Food Iodine Content Table compiled from international databases / Tabela do Conteúdo de Iodo de Alimentos compilada de bancos de dados internacionais

ABSATRCT In Brazil, there are no data on the iodine content of foods, making it difficult for the population to assess their consumption of iodine. Such information is necessary for public policies aimed at establishing nutritional goals. The objective this article is to construct a table of the iodine content of foods. For the construction of the table, databases from 14 countries were used. The foods used were those listed in the 2008-2009 Household Budget Survey, except those containing added salt, and the doubts about whether or not the food was submitted to any kind of preparation. The compilation of international databases of iodine content resulted in 266 foods, which were grouped into 15 groups. Iodine was also quantified by food group and iodized salt. Data were presented as median, minimum, and maximum. A broad variation in the iodine content of foods was found between countries and inter- and intra-food groups. Those with the highest content were fish and seafood, and dairy products. Regarding salt iodization, these countries followed the recommendation of the World Health Organization, except for Spain, Norway and Turkey. The Food Iodine Content Table can be a useful tool for assessing iodine intake, being important in research on nutritional status, food guidance, and public health programs.

RESUMO O objetivo deste trabalho é construir uma tabela de conteúdo de iodo de alimentos visto que tais informações são necessárias para que políticas públicas possam estabelecer metas nutricionais e no Brasil não existem dados do conteúdo de iodo dos alimentos, dificultando a avaliação do consumo pela população. Na construção da tabela utilizou-se bancos de dados de 14 países. Os alimentos utilizados foram aqueles listados na Pesquisa de Orçamentos Familiares de 2008-2009, exceto aqueles que continham sal de adição e os que suscitaram dúvidas em relação à existência de submissão ou não a algum preparo. A compilação dos bancos de dados internacionais do conteúdo de iodo resultou em 266 alimentos, os quais foram reunidos em 15 grupos. Foi realizada também a quantificação de iodo por grupo de alimentos e no sal iodado. Os dados foram apresentados como mediana, mínimo e máximo. Foi encontrada grande variação no conteúdo de iodo dos alimentos entre os países e inter e intra grupos de alimentos. Os que apresentaram maiores conteúdos foram o dos pescados e frutos do mar e dos laticínios. Em relação à iodação do sal, os países seguiram a recomendação da Organização Mundial da Saúde, exceto, Espanha, Noruega e Turquia. A tabela do conteúdo de iodo de alimentos poderá ser um instrumento útil para avaliação da ingestão de iodo, sendo importante em pesquisa do estado nutricional, orientação alimentar e programas de saúde pública.

Healthy Eating Index: Assessment of the Diet Quality of a Brazilian Elderly Population.

BACKGROUND: The food consumption assessment is necessary to monitor elderly's nutritional status because it allows detecting nutrition deficits and guiding the elaboration of effective conducts. OBJECTIVE: The objective of this study is to assess the global quality of the elderly's diet in Viçosa-MG, Brazil. METHODS: This is a population-based cross-sectional study, involving noninstitutionalized elderly. Diet quality was assessed through the Brazilian Healthy Eating Index-Revised (BHEI-R) validated to the Brazilian population. RESULTS: The study comprised 620 elderly individuals. The mean total BHEI-R score was 64.28. The worse consumption scores concerned the components Whole grains, Milk and derivatives, Sodium, Total fruit, and Whole fruit. Approximately 82% scored zero (0%) for Whole grains and 67% for Sodium. Men presented significantly lower scores than women, who have presented maximal score in the same items. Women's scores were not only significantly higher for Total fruit, Whole fruit, Milk and derivatives, but also significantly lower for Saturated fat. DISCUSSION: Most elderly need to improve their diet quality. Strategies heading toward the improvement of diet quality must be priority in policies to health promotion toward the healthy and active aging.

Evaluation of diet quality of the elderly and associated factors.

BACKGROUND: Observational studies suggest healthy dietary patterns are associated with risk reduction and better control of various chronic diseases. However, few Brazilian studies have focused on evaluating the quality of the elderly diet and its relationship with diseases. This study aimed to estimate the association between diet quality and socioeconomic factors, health and nutrition of the elderly. METHODS: This is a cross-sectional population-based study whose target population were non-institutionalized elderly residents in the city of Viçosa, Brazil. Anthropometric, socioeconomic, health conditions, lifestyle and food consumption variables were obtained from a semi-structured questionnaire. The quality of the diet was assessed by the revised Healthy Eating Index classified into tertiles, considering the first tertile as "Poor diet quality," the second as 'Intermediate diet quality' and the third as "Better diet quality." To identify factors independently associated with diet quality model, the works used multinomial logistic regression. RESULTS: In the results of the multivariate analysis, the factors independently associated with "better diet quality" included female gender, higher education, history of one to five medical visits in the past year, history of diabetes mellitus, dyslipidemia and the use of polypharmacy. DISCUSSION: Our results show that most seniors need to improve the quality of their diet and those of male gender with no or little education, and those who do not seek medical services constitute the group that needs attention concerning the measures to improve the quality of their diet.

Ingestão de açúcar de adição por estudantes daárea da saúde em uma instituição de ensino de Viçosa, Brasil / Added sugar intake of health area students in an educationalinstitution of Viçosa, Brazil

Evidências mostram que o consumo excessivo de açúcares, pode comprometer a qualidade da alimentação impactandonegativamente na saúde. Assim, o objetivo do presente estudo foi avaliar o consumo de macronutrientes e adequaçãodo consumo de açúcar por estudantes da área da saúde da Universidade Federal de Viçosa, Brasil. Participaram desteestudo 157 mulheres e 30 homens, com faixa etária de 21,3 ± 3,4 anos, apresentando IMC e CC médios de 22,03 ±4,03 kg.m-2 e 72,95 ± 8,96 cm, respectivamente. Foram aplicados questionários semiestruturados e procedeu-se àsavaliações antropométricas e dietéticas dos indivíduos. Os resultados revelaram alta ingestão média diária de açúcarde adição (69,21 ± 5,25 g) que, consequentemente, aumentou o teor de frutose da alimentação (36,22 ± 29,78 g),além de uma baixa ingestão de fibras (15,51 ± 7,30 g). Verificou-se que a ingestão média de açúcar de adição estevesignificativamente (p<0,05) associada ao peso corporal (0,172; p=0,041), IMC (0,181; p=0,031) e consumo dosmacronutrientes e cálcio (0,247; p=0,003). Deve-se considerar a necessidade de implementação de medidas que visempromover mudanças comportamentais importantes no que diz respeito à alimentação de graduandos dos cursos desaúde.

Evidence shows that excessive sugar consumption may impair the quality of feeding affecting negatively on health. Theobjective of this study was evaluated the intake of macronutrients and adequacy of sugar consumption by healthcarestudents of Federal University of Viçosa, Brazil. The study included 157 women and 30 men, aged 21.3 ± 3.4 years,with mean body mass index (BMI) of 22.03 ± 4.03 kg m-2 and waist circumference (WC) of 72.95 ± 8.96 cm. Semistructuredquestionnaires were administered and proceeded to anthropometric and dietary assessments of individuals.The results revealed high average daily intake of added sugar (69.21 ± 5.25 g) which consequently increased the fructosecontent of feeding (36.22 ± 29.78 g), and a low intake of fiber (15.51 ± 7.30 g). It was found that the average intakeof added sugar was significantly (p <0.05) associated to body weight (0.172, p = 0.041), BMI (0.181, p = 0.031) andconsumption of macronutrients and calcium (0.247; p = 0.003). Should consider the need to implement measures topromote significant behavioral changes with regard to the supply of undergraduate health courses.

SYSTEMATIC REVIEW OF HEALTHY EATING INDEXES IN ADULTS AND ELDERLY: APPLICABILITY AND VALIDITY.

INTRODUCTION: The Healthy Eating Index (HEI) assesses a combination of different types of foods, nutrients and dietary components. It has been adapted in some countries, considering the local dietary habits. OBJECTIVE: in this article, the Healthy Eating Indexes published to date were identified by means of a systematic review. Besides, issues relating to their validity, applicability and limitations were discussed. METHODS: an electronic search was performed in the PUBMED, SCIENCE DIRECT, BVS and SciELO data base containing studies on the adaptation, review, update or validation of the HEI. The descriptors Healthy Eating Index, Index of Diet Quality, Quality of diet, Diet surveys were used, in different combinations. RESULTS: a total of 11 studies were described and critically analyzed. One of the studies dealt with the development of the index; six proposed adjustments; two assessed validity and reliability of the index, and the other two proposed revision and update. The Healthy Eating Indexes reveal the actual quality of the diet, but the absence of a methodological standard hinders the comparison of the results found in different populations.

Introducción: los índices de alimentación saludable evalúan la combinación de diferentes tipos de alimentos, nutrientes y componentes de la dieta. Estos indicadores han sido adaptados en algunos países considerando las directrices dietéticas locales. Objetivo: esta revisión sistemática identifica todos los índices de alimentación saludable publicados hasta el momento; así mismo, discute la validez, aplicabilidad y limitaciones de los mismos. Métodos: para ello se realizó una búsqueda electrónica en PubMed, Science Direct, BVS y SciELO utilizando los siguientes términos: Healthy Eating Index, Index of Diet Quality, Quality of diet y Diet surveys con diferentes combinaciones e idiomas. Resultados: un total de 11 estudios fueron seleccionados y analizados críticamente: entre ellos, un estudio que desarrolla el primer índice, seis estudios en los que se proponen ajustes en la metodología utilizada, dos estudios que evaluan la validez y la fiabilidade, así como dos de revisión y actualización. Los datos muestran que los índices de alimentación saludable son buenas herramientas para valorar la calidad de la dieta, pero la falta de estandarización en la metodología hace difícil la comparación entre los resultados de las diferentes poblaciones.

Systematic review of healthy eating indexes in adults and elderly: applicability and validity / Revisión sistemática de los índices de alimentación saludable de adultos y ancianos: aplicabilidad y validez

Introduction: The Healthy Eating Index (HEI) assesses a combination of different types of foods, nutrients and dietary components. It has been adapted in some countries, considering the local dietary habits. Objective: in this article, the Healthy Eating Indexes published to date were identified by means of a systematic review. Besides, issues relating to their validity, applicability and limitations were discussed. Methods: an electronic search was performed in the PUBMED, SCIENCE DIRECT, BVS and SciELO data base containing studies on the adaptation, review, update or validation of the HEI. The descriptors Healthy Eating Index, Index of Diet Quality, Quality of diet, Diet surveys were used, in different combinations. Results: a total of 11 studies were described and critically analyzed. One of the studies dealt with the development of the index; six proposed adjustments; two assessed validity and reliability of the index, and the other two proposed revision and update. The Healthy Eating Indexes reveal the actual quality of the diet, but the absence of a methodological standard hinders the comparison of the results found in different populations (AU)

Introducción: los índices de alimentación saludable evalúan la combinación de diferentes tipos de alimentos, nutrientes y componentes de la dieta. Estos indicadores han sido adaptados en algunos países considerando las directrices dietéticas locales. Objetivo: esta revisión sistemática identifica todos los índices de alimentación saludable publicados hasta el momento; así mismo, discute la validez, aplicabilidad y limitaciones de los mismos. Métodos: para ello se realizó una búsqueda electrónica en PubMed, Science Direct, BVS y SciELO utilizando los siguientes términos: Healthy Eating Index, Index of Diet Quality, Quality of diet y Diet surveys con diferentes combinaciones e idiomas. Resultados: un total de 11 estudios fueron seleccionados y analizados críticamente: entre ellos, un estudio que desarrolla el primer índice, seis estudios en los que se proponen ajustes en la metodología utilizada, dos estudios que evaluan la validez y la fiabilidade, así como dos de revisión y actualización. Los datos muestran que los índices de alimentación saludable son buenas herramientas para valorar la calidad de la dieta, pero la falta de estandarización en la metodología hace difícil la comparación entre los resultados de las diferentes poblaciones (AU)

Consumo alimentar, estado nutricional e risco de doença cardiovascular em universitários iniciante e formandos de um curso de nutrição, Viçosa-MG / Food consumption, nutritional status, and risk of cardiovascular disease in first-year and final-year students of a university degree program in Nutrition, Viçosa-MG

Comparou-se o consumo alimentar, o estado nutricional e o risco de doenças cardiovasculares em universitá-rios iniciantes e formandos de um curso de Nutrição em Viçosa-MG. O estudo foi de delineamento transversal e utilizou-se o método recordatório 24h e o Guia Alimentar para a População Brasileira como padrão. Índice de Massa Corporal (IMC), características socioeconômicas, de estilo de vida e de história familiar para doenças cardiovasculares também foram incluídos no estudo. As universitárias apresentaram, em relação à alimentação, fatores de risco e de proteção para doenças cardiovasculares e não foram observadas diferenças para os itens avaliados entre os dois grupos, com exceção para o consumo de fibras e porções de frutas.Os dados encontrados são preocupantes e o esperado era que o grupo de estudantes formandas apresentassem hábitos mais saudáveis. Ressalta-se que o público estudado será disseminador de hábitos alimentares e de estilo de vida saudáveis e, dessa forma, torna-se necessário o desenvolvimento de estratégias que culminem com a mudança do comportamento dessa população.

Food consumption, nutritional status, and the risk of cardiovascular disease were compared in first-year students and those graduating from a university degree program in Nutrition, in Viçosa-MG. This cross-sectional study utilized dietary intake, as measured by 24-hour dietary recall, and the Food Guide for the Brazilian Population as its standard. Body Mass Index (BMI), socioeconomic characteristics, lifestyle, and family history of cardiovascular diseases were also included in the study. In relation to food, the students showed protective and risk factors for cardiovascular disease, and no differences were observed between the two groups for the items evaluated, except for the consumption of fiber and servings of fruit. The data observed are troubling, and the expectation was that the group of final-year students would exhibit healthier habits. It is noteworthy that the public being studied here will be teaching eating habits and healthy lifestyle, and thus it becomes necessary to develop strategies that will culminate in a change of behavior in this population.

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

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.

The present study evaluated the tendency of the profile of 167 olive oil consumers by means of a marketsurvey, which was carried out at supermarkets of Muriaé – MG, Brazil, in April 2013. A descriptiveand quantitative survey was performed using a structured questionnaire. In this context, the followingparameters were investigated: sex, age, education, household income, personal history of chronic diseases(hypertension, diabetes, dyslipidemias, among others); type, brand and quantity of olive oil consumedand motivation for consumption. Fom among 171 consumers, 167 (98 %) reported that they consume theproduct. 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 “appreciatesolive oil” was the motivation for consumption. Based on the obtained data, it is important to establish thestrategies to stimulate the increase and the adequacy in consuming olive oil, considering the attributes ofthis product for preventing and/or reducing the chronic diseases.