Consumo de alimentos ultraprocesados en estudiantes de secundaria durante la pandemia de COVID-19 Lima, Perú
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Vive Rev. Salud
Abstract
Los alimentos ultraprocesados son aquellos productos que se encuentran en los supermercados y que pasaron por un extenso proceso industrial. A menudo, estos alimentos incluyen ingredientes artificiales y aditivos. Objetivo: Este estudio tuvo como objetivo evaluar el consumo de alimentos ultraprocesados en estudiantes de secundaria durante la pandemia de COVID-19 Materiales y Métodos: Se realizó un estudio transversal con 135 estudiantes de secundaria en Lima, Perú. Se utilizó un cuestionario autoadministrado para medir la frecuencia de consumo de alimentos ultraprocesados. Las asociaciones entre las variables sociodemográficas y el consumo de los alimentos ultraprocesados se evaluaron mediante la prueba de chi-cuadrado de independencia, considerando un nivel de significancia del 5%. Resultados: El consumo permanente de alimentos ultraprocesados fue bajo, inferior al 10% en la mayoría de las categorías. Los estudiantes varones mostraron un mayor consumo regular y frecuente en comparación con las mujeres, mientras que los estudiantes de grados superiores (4to y 5to) y los de mayor edad (16-17 años) presentaron un consumo más constante. Además, los estudiantes adventistas reportaron un mayor consumo nulo o esporádico en comparación con los no adventistas. Sin embargo, no se encontraron diferencias estadísticamente significativas entre los grupos sociodemográficos evaluados. Conclusión: Aunque el consumo permanente de alimentos ultraprocesados fue bajo, el consumo esporádico y regular sigue siendo preocupante. Las intervenciones educativas deberían enfocarse en reducir el consumo de estos productos entre los adolescentes, especialmente en aquellos con mayor riesgo.
Ultraprocessed foods are those products found in supermarkets that have undergone an extensive industrial process. Often, these foods include artificial ingredients and additives. Objective: This study aimed to assess the consumption of ultra-processed foods among high school students during the COVID-19 pandemic. Materials and Methods: A cross-sectional study was conducted with 135 high school students in Lima, Peru. A self-administered questionnaire was used to measure the frequency of ultra-processed food consumption. Associations between sociodemographic variables and the consumption of ultra-processed foods were evaluated using the chi-square test of independence, considering a significance level of 5%. Results: Permanent consumption of ultra-processed foods was low, below 10% in most categories. Male students showed higher regular and frequent consumption compared to female students, while students in higher grades (4th and 5th grades) and older students (16-17 years) exhibited more consistent consumption. Additionally, Adventist students reported a higher rate of null or sporadic consumption compared to non-Adventists. However, no statistically significant differences were found among the sociodemographic groups evaluated. Conclusion: Although permanent consumption of ultra-processed foods was low, sporadic and regular consumption remains a concern. Educational interventions should focus on reducing the consumption of these products among adolescents, especially those at higher risk.
Ultraprocessed foods are those products found in supermarkets that have undergone an extensive industrial process. Often, these foods include artificial ingredients and additives. Objective: This study aimed to assess the consumption of ultra-processed foods among high school students during the COVID-19 pandemic. Materials and Methods: A cross-sectional study was conducted with 135 high school students in Lima, Peru. A self-administered questionnaire was used to measure the frequency of ultra-processed food consumption. Associations between sociodemographic variables and the consumption of ultra-processed foods were evaluated using the chi-square test of independence, considering a significance level of 5%. Results: Permanent consumption of ultra-processed foods was low, below 10% in most categories. Male students showed higher regular and frequent consumption compared to female students, while students in higher grades (4th and 5th grades) and older students (16-17 years) exhibited more consistent consumption. Additionally, Adventist students reported a higher rate of null or sporadic consumption compared to non-Adventists. However, no statistically significant differences were found among the sociodemographic groups evaluated. Conclusion: Although permanent consumption of ultra-processed foods was low, sporadic and regular consumption remains a concern. Educational interventions should focus on reducing the consumption of these products among adolescents, especially those at higher risk.
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Vol. 8, No. 22