Dietary sources and intake of solid fats and added sugars among college students
Objective: To identify the foods that most contributed to energy and solid fats and added sugars (SoFAS) intake in university students’ diet and estimate their contribution to total energy consumption. Methods: Cross-sectional study with food intake assessed using a 24-hour dietary recall among fres...
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| Format: | Article |
| Language: | English |
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Universidade do Estado do Rio de Janeiro
2024-10-01
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| Series: | Demetra |
| Online Access: | https://www.e-publicacoes.uerj.br/demetra/article/view/74996 |
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| author | Ana Paula Muraro Paulo Rogério Melo Rodrigues Patrícia Simone Nogueira Lorena Barbosa Fonseca Lidia Pitaluga Pereira Márcia Gonçalves Ferreira |
| author_facet | Ana Paula Muraro Paulo Rogério Melo Rodrigues Patrícia Simone Nogueira Lorena Barbosa Fonseca Lidia Pitaluga Pereira Márcia Gonçalves Ferreira |
| author_sort | Ana Paula Muraro |
| collection | DOAJ |
| description | Objective: To identify the foods that most contributed to energy and solid fats and added sugars (SoFAS) intake in university students’ diet and estimate their contribution to total energy consumption. Methods: Cross-sectional study with food intake assessed using a 24-hour dietary recall among freshmen university students of 2016, 2017, and 2018, from a public university in the Midwest Region of Brazil. The caloric participation of SoFAS and the food groups contribution to total energy and SoFAS intake were estimated. The analyses were stratified according to gender and economic class. Results: The total energy intake from SoFAS was 30% among the 1,063 evaluated students. The intake of saturated fat was higher among students of higher economic classes (12.4%) than those of the lower classes (11.0%). The top source of total energy were beef (12.2%), rice (7.7%), and beans/other legumes (6.9 %); of SoFAS were: sweets/desserts (14.7%), juices (11.6%), beef (9.8%), and soft drinks (9.7%). Conclusion: The intake of SoFAS was higher than the recommended limit, with a high contribution of sweetened drinks and ultra-processed foods. |
| format | Article |
| id | doaj-art-e33b60d66e974707ab923b95f2830289 |
| institution | Kabale University |
| issn | 2238-913X |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Universidade do Estado do Rio de Janeiro |
| record_format | Article |
| series | Demetra |
| spelling | doaj-art-e33b60d66e974707ab923b95f28302892025-02-02T20:37:59ZengUniversidade do Estado do Rio de JaneiroDemetra2238-913X2024-10-0119e74996e7499610.12957/demetra.2024.7499663346Dietary sources and intake of solid fats and added sugars among college studentsAna Paula Muraro0https://orcid.org/0000-0001-6237-1673Paulo Rogério Melo Rodrigues1https://orcid.org/0000-0002-4213-0685Patrícia Simone Nogueira2https://orcid.org/0000-0002-2984-9302Lorena Barbosa Fonseca3https://orcid.org/0000-0002-0829-5785Lidia Pitaluga Pereira4https://orcid.org/0000-0001-6433-2213Márcia Gonçalves Ferreira5https://orcid.org/0000-0001-8362-0819Universidade Federal de Mato Grosso, Instituto de Saúde Coletiva. Cuiabá, MT, Brasil.Universidade Federal de Mato Grosso, Faculdade de Nutrição. Cuiabá, MT, Brasil.Universidade Federal de Mato Grosso, Faculdade de Nutrição. Cuiabá, MT, Brasil.Universidade Federal de Mato Grosso, Faculdade de Nutrição. Cuiabá, MT, Brasil.Universidade de Cuiabá, Faculdade de Medicina. Cuiabá, MT, Brasil.Universidade Federal de Mato Grosso, Faculdade de Nutrição. Cuiabá, MT, Brasil.Objective: To identify the foods that most contributed to energy and solid fats and added sugars (SoFAS) intake in university students’ diet and estimate their contribution to total energy consumption. Methods: Cross-sectional study with food intake assessed using a 24-hour dietary recall among freshmen university students of 2016, 2017, and 2018, from a public university in the Midwest Region of Brazil. The caloric participation of SoFAS and the food groups contribution to total energy and SoFAS intake were estimated. The analyses were stratified according to gender and economic class. Results: The total energy intake from SoFAS was 30% among the 1,063 evaluated students. The intake of saturated fat was higher among students of higher economic classes (12.4%) than those of the lower classes (11.0%). The top source of total energy were beef (12.2%), rice (7.7%), and beans/other legumes (6.9 %); of SoFAS were: sweets/desserts (14.7%), juices (11.6%), beef (9.8%), and soft drinks (9.7%). Conclusion: The intake of SoFAS was higher than the recommended limit, with a high contribution of sweetened drinks and ultra-processed foods.https://www.e-publicacoes.uerj.br/demetra/article/view/74996 |
| spellingShingle | Ana Paula Muraro Paulo Rogério Melo Rodrigues Patrícia Simone Nogueira Lorena Barbosa Fonseca Lidia Pitaluga Pereira Márcia Gonçalves Ferreira Dietary sources and intake of solid fats and added sugars among college students Demetra |
| title | Dietary sources and intake of solid fats and added sugars among college students |
| title_full | Dietary sources and intake of solid fats and added sugars among college students |
| title_fullStr | Dietary sources and intake of solid fats and added sugars among college students |
| title_full_unstemmed | Dietary sources and intake of solid fats and added sugars among college students |
| title_short | Dietary sources and intake of solid fats and added sugars among college students |
| title_sort | dietary sources and intake of solid fats and added sugars among college students |
| url | https://www.e-publicacoes.uerj.br/demetra/article/view/74996 |
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