0406/2025 - CONSUMO ALIMENTAR SEGUNDO GRAU DE PROCESSAMENTO E FATORES ASSOCIADOS DURANTE A PANDEMIA DE COVID-19 NO PIAUÍ: INQUÉRITO DE BASE POPULACIONAL FOOD CONSUMPTION ACCORDING TO DEGREE OF PROCESSING AND ASSOCIATED FACTORS DURING THE COVID-19 PANDEMIC IN PIAUI: POPULATION-BASED SURVEY
Com o objetivo de investigar o consumo alimentar segundo o grau de processamento e fatores associados no estado do Piauí, realizou-se estudo transversal de base populacional, com amostragem por conglomerado de múltiplos estágios. Foram investigadas variáveis sociodemográficas, econômicas e consumo alimentar, sendo utilizado o teste qui-quadrado de Pearson e razão de prevalência. Dentre os 2.104 participantes (?2 anos de idade), o maior consumo de alimentos in natura e minimamente processados foi observado em pessoas que moravam na capital (98,6%; IC95%: 96,5-99,4), com idade de 20 a 59 anos (94,1%; IC95%: 91,9-95,7) e ?60 anos (92,6%; IC95%: 88,1-95,5), pretos (95,0%; IC95%: 90,7-97,4), com escolaridade média (92,9%; IC95%: 89,0-95,5) e superior (95%; IC95%: 91,2-97,2), renda familiar >2 salários-mínimos (95,8%; IC95%: 92,3-97,2) e que não recebiam benefício do governo (95,2%; IC95%: 83,4-91,0). Em contrapartida, pessoas com idade de 2 a 19 anos (41,7%; IC95%: 32,3-51,7) apresentaram consumo significativamente maior de alimentos ultraprocessados (AUP). Os resultados evidenciam a necessidade de políticas públicas que promovam a alimentação saudável desde a infância e ampliem o acesso a alimentos de qualidade, especialmente, entre os grupos economicamente mais vulneráveis.
Palavras-chave:
Consumo Alimentar. Alimentos in natura. Alimentos Ultraprocessados.
Abstract:
To investigate food consumption according to the degree of processing and associated factors in the state of Piauí, a population-based cross-sectional study with multi-stage cluster sampling was carried out. Sociodemographic and economic variables, as well as food consumption, were investigated using Pearson's chi-square test and prevalence ratio. Among the 2,104 participants (≥2 years of age), the highest consumption of natural and minimally processed foods was observed in people living in the capital (98.6%; 95%CI: 96.5-99.4), aged 20 to 59 years (94.1%; 95%CI: 91.9-95.7) and ≥60 years (92.6%; 95%CI: 88.1-95.5), black (95.0%; 95%CI: 90.7-97.4), with medium (92.9%; 95%CI: 89.0-95.5) and higher (95%; 95%CI: 91.2-97.2) education, family income >2 minimum wages (95.8%; 95%CI: 92.3-97.2) and who did not receive government benefits (95.2%; 95%CI: 83.4-91.0). In contrast, individuals aged 2 to 19 years (41.7%; 95% CI: 32.3-51.7) showed significantly higher consumption of ultra-processed foods (UPF). These results highlight the need for public policies that promote healthy eating from childhood and expand access to quality foods, especially among the most economically vulnerable groups.
FOOD CONSUMPTION ACCORDING TO DEGREE OF PROCESSING AND ASSOCIATED FACTORS DURING THE COVID-19 PANDEMIC IN PIAUI: POPULATION-BASED SURVEY
Resumo (abstract):
To investigate food consumption according to the degree of processing and associated factors in the state of Piauí, a population-based cross-sectional study with multi-stage cluster sampling was carried out. Sociodemographic and economic variables, as well as food consumption, were investigated using Pearson's chi-square test and prevalence ratio. Among the 2,104 participants (≥2 years of age), the highest consumption of natural and minimally processed foods was observed in people living in the capital (98.6%; 95%CI: 96.5-99.4), aged 20 to 59 years (94.1%; 95%CI: 91.9-95.7) and ≥60 years (92.6%; 95%CI: 88.1-95.5), black (95.0%; 95%CI: 90.7-97.4), with medium (92.9%; 95%CI: 89.0-95.5) and higher (95%; 95%CI: 91.2-97.2) education, family income >2 minimum wages (95.8%; 95%CI: 92.3-97.2) and who did not receive government benefits (95.2%; 95%CI: 83.4-91.0). In contrast, individuals aged 2 to 19 years (41.7%; 95% CI: 32.3-51.7) showed significantly higher consumption of ultra-processed foods (UPF). These results highlight the need for public policies that promote healthy eating from childhood and expand access to quality foods, especially among the most economically vulnerable groups.
Rodrigues, BGM, Moura, ALC, Rodrigues, MTP, Bernal, RTI, Frota, KMG, Mascarenhas, MDM. CONSUMO ALIMENTAR SEGUNDO GRAU DE PROCESSAMENTO E FATORES ASSOCIADOS DURANTE A PANDEMIA DE COVID-19 NO PIAUÍ: INQUÉRITO DE BASE POPULACIONAL. Cien Saude Colet [periódico na internet] (2025/dez). [Citado em 24/09/2026].
Está disponível em: http://cienciaesaudecoletiva.com.br/artigos/consumo-alimentar-segundo-grau-de-processamento-e-fatores-associados-durante-a-pandemia-de-covid19-no-piaui-inquerito-de-base-populacional/19882?id=19882&id=19882
