Degree of food processing and association with overweight and abdominal obesity in adolescents

ABSTRACT Objective To evaluate the association between the degree of food processing, overweight, and abdominal obesity in adolescents. Methods This is a cross-sectional study, with 576 adolescents aged 10 to 17 years, of both sexes. Food consumption was collected using the Food Frequency Questionnaire and foods classified as in natura or minimally processed, processed foods associated with culinary ingredients, and ultraprocessed foods. Sociodemographic data, body mass index, waist circumference and waist-to-height ratio were collected. The analysis was evaluated by the Mann-Whitney test and prevalence ratio with 95% confidence interval, considering p<0.05. Results An intake above the third quartile of processed foods associated with culinary ingredients (prevalence ratio of 1.64; 95%CI: 1.12-2.42) and ultraprocessed (prevalence ratio of 1.58; 95%CI: 1.07-2.34) was associated with a higher prevalence of overweight. Consumption above the third quartile of ultraprocessed foods was associated with a higher prevalence of abdominal obesity, assessed by waist circumference (prevalence ratio of 2.48; 95%CI: 1.41-4.36), and waist-height ratio (prevalence ratio of 2.09; 95%CI: 1.11-3.92). Conclusion A higher consumption of processed foods associated with culinary ingredients was related to being overweight, and ultraprocessed foods with overweight and abdominal obesity.

摘要 研究目的：评估青少年食物加工程度、超重与腹部肥胖之间的关联。方法：本研究为横断面研究，纳入576名年龄介于10至17岁的男女青少年。采用食物频率问卷（Food Frequency Questionnaire）收集食物摄入数据，将食物分为天然或最低限度加工食品、搭配烹饪用食材的加工食品，以及超加工食品三类。同时收集社会人口学资料、体重指数（Body Mass Index, BMI）、腰围及腰围身高比数据。数据分析采用曼-惠特尼检验（Mann-Whitney test），并以95%置信区间计算患病率比，检验水准设定为p<0.05。结果：搭配烹饪用食材的加工食品摄入量超过第三四分位数者（患病率比为1.64；95%CI：1.12~2.42），以及超加工食品摄入量超过第三四分位数者（患病率比为1.58；95%CI：1.07~2.34），其超重患病率更高。超加工食品摄入量超过第三四分位数者，通过腰围评估的腹部肥胖患病率更高（患病率比为2.48；95%CI：1.41~4.36），通过腰围身高比评估的腹部肥胖患病率亦更高（患病率比为2.09；95%CI：1.11~3.92）。结论：更高的搭配烹饪用食材的加工食品摄入与超重相关，而超加工食品摄入则与超重及腹部肥胖相关。