0411/2018 - Meat preparation techniques: Results of the ISACamp population-based survey. Meat preparation techniques: Results of the ISACamp population-based survey.
Objetivos: Identificar as técnicas de preparo utilizadas em carnes, segundo variáveis sociodemográficas e de comportamentos relacionados à saúde. Métodos: Trata-se de estudo transversal de base populacional que utilizou um Recordatório de 24 Horas para identificar as técnicas de preparo de carnes. Foram analisados 3.376 recordatórios. As técnicas de preparo foram classificadas em cocção úmida (refogar, ensopar, fervura) e cocção seca (assar, grelhar, fritar). Resultados: As prevalências de uso foram de 39,0% para cocção úmida, 32,7% para fritura e 28,3% para assar/grelhar. A cocção úmida foi mais prevalente nas mulheres, idosos e nos naturais de outros municípios/Estados, e menos prevalente nos segmentos de melhor nível socioeconômico. Das técnicas de cocção seca, a fritura foi menos utilizada por mulheres, idosos e por pessoas com maior nível de educação e renda. O assar/grelhar foram as técnicas mais aplicadas pelos nascidos em Campinas e pelos estratos mais altos de renda, escolaridade, e que ingeriam frutas e vegetais ? 4 vezes/semana. Conclusões: Os resultados revelam o perfil epidemiológico associado às técnicas de preparo de carnes; mulheres e idosos empregam mais calor úmido e menos fritura, e os mais favorecidos economicamente usam menos cocção úmida e fritura, e mais o assar/grelhar.
Objectives: To identify meat preparation techniques according to sociodemographic variables and health-related behaviors. Methods: Cross-sectional population-based survey that used one 24-hour recall to identify the meat preparation techniques. We analyzed 3,376 24-hour recall. The meat preparation techniques were classified in moist-heat (sauté, stew, boil; MH) and dry-heat (baking, grilling/barbecuing and frying; DH). Results: The prevalence of use was 39.0% for moist cooking, 32.7% for frying and 28.3% for baking/grilling. Women, the elderly and thoseother municipalities/states were more likely to use MH cooking. MH techniques were least prevalent among those of higher socioeconomic status. Among the techniques of DH cooking, women, the elderly and people with higher education and income were less likely to fry meats. Those born in Campinas and those with higher income, education, and those who ate fruits and vegetables on a higher weekly frequency were more likely to roast/grill meats. Conclusions: The results show the epidemiological profile associated with meat preparation techniques. Women, the elderly and those with lower education are more likely to use MH cooking techniques and less likely to fry meats. Those of higher income are also less likely to fry meats, and prefer baking/grilling.
Meat preparation techniques: Results of the ISACamp population-based survey.
Resumo (abstract):
Objectives: To identify meat preparation techniques according to sociodemographic variables and health-related behaviors. Methods: Cross-sectional population-based survey that used one 24-hour recall to identify the meat preparation techniques. We analyzed 3,376 24-hour recall. The meat preparation techniques were classified in moist-heat (sauté, stew, boil; MH) and dry-heat (baking, grilling/barbecuing and frying; DH). Results: The prevalence of use was 39.0% for moist cooking, 32.7% for frying and 28.3% for baking/grilling. Women, the elderly and thoseother municipalities/states were more likely to use MH cooking. MH techniques were least prevalent among those of higher socioeconomic status. Among the techniques of DH cooking, women, the elderly and people with higher education and income were less likely to fry meats. Those born in Campinas and those with higher income, education, and those who ate fruits and vegetables on a higher weekly frequency were more likely to roast/grill meats. Conclusions: The results show the epidemiological profile associated with meat preparation techniques. Women, the elderly and those with lower education are more likely to use MH cooking techniques and less likely to fry meats. Those of higher income are also less likely to fry meats, and prefer baking/grilling.
de Assumpção, D., Barros, M.B.A, Fisberg, R.M, Domene, S. M. A.. Meat preparation techniques: Results of the ISACamp population-based survey.. Cien Saude Colet [periódico na internet] (2018/Set). [Citado em 05/10/2024].
Está disponível em: http://cienciaesaudecoletiva.com.br/artigos/meat-preparation-techniques-results-of-the-isacamp-populationbased-survey/16944?id=16944&gathStatIcon=true&id=16944
