O objetivo desta pesquisa foi investigar se existem diferenças na adição de sal à refeição pronta entre homens e mulheres. Foram incluídos 47.557 indivíduos de 18 a 64 anos, participantes do sistema de Vigilância de Fatores de Risco e Proteção para Doenças Crônicas por Inquérito Telefônico, das 26 capitais e Distrito Federal, em 2006. As diferenças entre homens e mulheres foram analisadas pelo teste do qui-quadrado e as magnitudes da associação estimadas pelo Odds Ratio obtido por meio da regressão logística múltipla. A prevalência da adição de sal a refeição pronta foi 8,3%, sendo maior entre homens (9,8% vs 6,9%, p<0,01). Após ajustes, a adição de sal á refeição pronta foi maior em indivíduos com a auto-avaliação de saúde regular e ruim, relato de doença cardiovascular e que residiam na região Norte do Brasil. Indivíduos hipertensos relataram adicionar menos sal à refeição pronta. A escolaridade não foi associada à adição de sal. Homens adicionam mais sal à refeição pronta do que mulheres. Políticas públicas de saúde voltadas para a redução da ingestão de sal pela população devem levar em consideração a diferença de gênero no uso discricionário de sal e nos fatores que favorecem essas diferenças.
Palavras-chave:
Gênero e saúde
Inquéritos epidemiológicos
Consumo de alimentos
Brasil
Cloreto de sódio na dieta
Entrevista por telefone
Abstract:
The objective of this research was to investigate whether there are differences in the overuse of salt in prepared food for men and women. The study includes 47,557 individuals aged 18 to 64 participants of the Telephone Surveillance System of Risk and Protective Factors for Chronic Diseases carried out in 26 Brazilian state capitals and the Federal District in 2006. Differences between men and women were tested by the chi-square and the magnitudes of associations between the dependent and independent variables were estimated by Odds Ratio obtained by Multiple Logistic Regression analysis. The prevalence of overuse of salt in prepared food was 8.3% and higher among men (9,8% vs 6,9%, p<0.01). After adjustment, the overuse of salt in prepared food was higher in individuals with self-rated health fair and poor, reporting of cardiovascular disease and living in the North of Brazil. Hypertensive individuals reported overuse less salt to prepared food. Educational level was not associated with overuse salt. Overuse salt is more common among men than women. Public health policies aimed to reducing salt intake by the population should take into account the gender differences in salt intake and the factors which contributes to such differences.
Keywords:
Gender and health
Health surveys
Food consumption
Brazil
Sodium chloride, dietary
Telephone interview
Factors associated with the overuse of salt to prepared food
Resumo (abstract):
The objective of this research was to investigate whether there are differences in the overuse of salt in prepared food for men and women. The study includes 47,557 individuals aged 18 to 64 participants of the Telephone Surveillance System of Risk and Protective Factors for Chronic Diseases carried out in 26 Brazilian state capitals and the Federal District in 2006. Differences between men and women were tested by the chi-square and the magnitudes of associations between the dependent and independent variables were estimated by Odds Ratio obtained by Multiple Logistic Regression analysis. The prevalence of overuse of salt in prepared food was 8.3% and higher among men (9,8% vs 6,9%, p<0.01). After adjustment, the overuse of salt in prepared food was higher in individuals with self-rated health fair and poor, reporting of cardiovascular disease and living in the North of Brazil. Hypertensive individuals reported overuse less salt to prepared food. Educational level was not associated with overuse salt. Overuse salt is more common among men than women. Public health policies aimed to reducing salt intake by the population should take into account the gender differences in salt intake and the factors which contributes to such differences.
Palavras-chave (keywords):
Gender and health
Health surveys
Food consumption
Brazil
Sodium chloride, dietary
Telephone interview
Castro, RSA, Giatti,L., Barreto, S. M. Fatores associados à adição de sal à refeição pronta. Cien Saude Colet [periódico na internet] (2013/out). [Citado em 23/12/2024].
Está disponível em: http://cienciaesaudecoletiva.com.br/artigos/fatores-associados-a-adicao-de-sal-a-refeicao-pronta/14402?id=14402
