FOOD CONSUMPTION ACCORDING TO NOVA CLASSIFICATION AND OVERWEIGHT IN PEOPLE WITH KNEE OSTEOARTHRITIS/CONSUMO ALIMENTAR SEGUNDO CLASSIFICACAO NOVA E EXCESSO DE PESO EM PESSOAS COM OSTEOARTRITE DE JOELHO

Objective: To investigate food consumption according to the degree of processing in people with knee osteoarthritis (KOA). Materials and Methods: Cross-sectional study with a nonprobabilistic sample of patients with KOA and undergoing physical therapy and nutritional treatment at a School of Physiotherapy Clinic. Participants were submitted to sociodemographic, dietary and anthropometric assessments. Food consumption was assessed using a food consumption frequency questionnaire and analyzed according to the NOVA food classification. Results: The group of fresh foods contributed 59.5% of energy consumption, followed respectively by the group of processed foods (18.9%), ultra-processed foods (13.0%) and culinary ingredients (8.3%). The mean percentage of consumption in the four food processing groups was higher among the overweight ones. In the linear regression analysis, it was identified that higher energy consumption comes from processed foods ([beta] = 0.440; p-value=0.001) and fresh, minimally processed foods and culinary preparations based on these foods ([beta] = -0.263; p-value =0.038) was respectively related to an increase or decrease in the participants' BMI. Conclusion: The results presented indicate that the consumption of ultra- processed foods was low in the sample evaluated, despite the majority of them having a high body mass index, which makes us suppose that other variables may be influencing this result, such as osteoarthritis and age high that favors sedentary lifestyle. Key words: Food consumption. Seniors. Knee osteoarthritis. Overweight. NOVA food classification. Objetivo: Investigar o consumo alimentar segundo o grau de processamento em pessoas com osteoartrite do joelho (OAJ). Materiais e Metodos: Estudo transversal com amostra nao probabilistica de portadores de OAJ e em tratamento fisioterapeutico e nutricional numa Clinica Escola de Fisioterapia. Os participantes foram submetidos a avaliacao sociodemografica, dietetica e antropometrica. O consumo alimentar foi avaliado por meio de questionario de frequencia de consumo alimentar e foi analisado segundo classificacao NOVA de alimentos. A avaliacao da associacao entre excesso de peso e OAJ foi realizada por meio da analise de regressao correlacao e regressao linear. Resultados: O grupo de alimentos in natura contribuiu com 59,5% do consumo energetico, seguido respectivamente pelo grupo de alimentos processados (18,9%), alimentos ultraprocessados (13,0%) e ingredientes culinarios (8,