PDF(Pubmed)
Abstract：
The aim of this study was to examine the association between health vulnerability and food consumption according to the NOVA classification within primary care in a major Brazilian city. A cross-sectional study was conducted among adults over 20 years old. These participants were part of a representative sample from the Health Academy Program (PAS) in Belo Horizonte, Brazil. We evaluated socio-demographic variables, self-reported illnesses, perceived health and quality of life, and the length of participation in PAS. Health vulnerability was gauged through the Health Vulnerability Index (HVI), which is calculated for each census sector and classified as low, medium, and high/very high. On the other hand, food consumption was determined by evaluating the average consumption described in a 24 h diet recall (24HR) and categorizing it under the NOVA classification: culinary preparations, processed foods, and ultra-processed foods (UPFs). The average calorie intake was 1429.7 kcal, primarily from culinary preparations (61.6%) and UPFs (27.4%). After adjustments, individuals residing in high/very high-HVI areas consumed more culinary preparations (β = 2.7; 95%CI: 4.7; 0.7) and fewer UPFs (β = -2.7; 95%CI: -4.7; -0.7) compared to those from low-vulnerability areas. PAS participants residing in more vulnerable areas reported healthier dietary habits, consuming more homecooked meals and fewer UPFs. These findings underscore the importance of concentrating efforts on promoting and preserving healthy eating habits and emphasizing the value of home cooking in the most vulnerable regions.
摘要：
这项研究的目的是根据巴西主要城市初级保健中的NOVA分类，检查健康脆弱性与食物消费之间的关系。在20岁以上的成年人中进行了横断面研究。这些参与者是贝洛奥里藏特卫生学院计划（PAS）代表性样本的一部分，巴西。我们评估了社会人口统计学变量，自我报告的疾病，感知的健康和生活质量，以及参加PAS的时间长短。通过健康脆弱性指数(HVI)衡量健康脆弱性，为每个人口普查部门计算并分类为低，中等,高/非常高。另一方面,通过评估24小时饮食召回（24HR）中描述的平均消耗量并将其归类为NOVA分类来确定食物消耗量：烹饪制剂，加工食品,和超加工食品（UPFs）。平均卡路里摄入量为1429.7千卡，主要来自烹饪制剂(61.6%)和UPFs(27.4%)。调整后,居住在高/非常高的HVI地区的个人消耗更多的烹饪准备（β=2.7;95CI：4.7;0.7）和较少的UPFs（β=-2.7;95CI：-4.7;-0.7）与低脆弱性地区相比。居住在更脆弱地区的PAS参与者报告了更健康的饮食习惯，消耗更多的家常菜和更少的UPFs。这些发现强调了集中力量促进和保持健康饮食习惯以及强调家庭烹饪在最脆弱地区的价值的重要性。
