Ultra‐processed food and homemade fried food consumption is associated with overweight/obesity in Latin American university students during COVID‐19
Objective We estimated the association between the consumption of select ultra‐processed food (UPF), homemade fried food and overweight/obesity in Latin American university undergraduate students during the COVID‐19 pandemic. Methods We conducted an analytical cross‐sectional study. 4539 university...
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| Veröffentlicht in: | American journal of human biology 2023-08, Vol.35 (8), p.e23900-n/a |
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| creator | Morales, Gladys Durán‐Agüero, Samuel Parra‐Soto, Solange Landaeta‐Díaz, Leslie Carpio, Valeria Cavagnari, Brian Rios‐Castillo, Israel Nava‐González, Edna Bejarano‐Roncancio, Jhon Núñez‐Martínez, Beatriz Cordón‐Arrivillaga, Karla Meza‐Miranda, Eliana Mauricio‐Alza, Saby Gómez, Georgina Murillo, Gabriela Araneda‐Flores, Jacqueline |
| description | Objective
We estimated the association between the consumption of select ultra‐processed food (UPF), homemade fried food and overweight/obesity in Latin American university undergraduate students during the COVID‐19 pandemic.
Methods
We conducted an analytical cross‐sectional study. 4539 university students (73.6% female, mean age 22.5 ± 4.4) from 10 Latin American countries completed a self‐administered online survey. UPF eating habits and homemade fried food were measured according to a validated survey. Height and body weight were self‐reported. Body mass index (BMI) was calculated. A BMI ≥25 kg/m2 was categorized as overweight/obesity. Ordinal logistic regression models were applied.
Results
Snacks (36.2%) and homemade fried food (30.2%) had a higher prevalence of consumption than sugary drinks (22.5%) and fast food (7.2%). The greatest strength of association was found between fast food consumption [odds ratio (OR) = 2.16; 95% confidence interval (CI): 1.63–2.85], sugary drinks [OR = 2.05; CI: 1.63–2.59] and homemade fried food [OR = 1.46; CI: 1.16–1.85] with overweight/obesity.
Conclusion
Latin American university undergraduates present risky eating behaviors associated with overweight and obesity. Effective policies to promote healthy eating should be incorporated and issued from universities to reduce the consumption of UPF and promote homemade, healthier and more natural food. |
| doi_str_mv | 10.1002/ajhb.23900 |
| format | Article |
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We estimated the association between the consumption of select ultra‐processed food (UPF), homemade fried food and overweight/obesity in Latin American university undergraduate students during the COVID‐19 pandemic.
Methods
We conducted an analytical cross‐sectional study. 4539 university students (73.6% female, mean age 22.5 ± 4.4) from 10 Latin American countries completed a self‐administered online survey. UPF eating habits and homemade fried food were measured according to a validated survey. Height and body weight were self‐reported. Body mass index (BMI) was calculated. A BMI ≥25 kg/m2 was categorized as overweight/obesity. Ordinal logistic regression models were applied.
Results
Snacks (36.2%) and homemade fried food (30.2%) had a higher prevalence of consumption than sugary drinks (22.5%) and fast food (7.2%). The greatest strength of association was found between fast food consumption [odds ratio (OR) = 2.16; 95% confidence interval (CI): 1.63–2.85], sugary drinks [OR = 2.05; CI: 1.63–2.59] and homemade fried food [OR = 1.46; CI: 1.16–1.85] with overweight/obesity.
Conclusion
Latin American university undergraduates present risky eating behaviors associated with overweight and obesity. Effective policies to promote healthy eating should be incorporated and issued from universities to reduce the consumption of UPF and promote homemade, healthier and more natural food.</description><identifier>ISSN: 1042-0533</identifier><identifier>EISSN: 1520-6300</identifier><identifier>DOI: 10.1002/ajhb.23900</identifier><identifier>PMID: 37018739</identifier><language>eng</language><publisher>Hoboken, USA: John Wiley & Sons, Inc</publisher><subject>Adolescent ; Adult ; Beverages ; Body mass index ; Body size ; Body weight ; COVID-19 ; COVID-19 - epidemiology ; Cross-Sectional Studies ; Diet ; Eating ; Eating behavior ; Fast food ; Feeding Behavior ; Female ; Food consumption ; Food processing ; Food selection ; Food, Processed ; Health promotion ; Humans ; Latin America - epidemiology ; Male ; Natural & organic foods ; Obesity ; Obesity - epidemiology ; Obesity - etiology ; Overweight ; Overweight - epidemiology ; Overweight - etiology ; Pandemics ; Processed foods ; Regression analysis ; Regression models ; Statistical analysis ; Students ; Surveys ; Undergraduate study ; Universities ; University students ; Young Adult</subject><ispartof>American journal of human biology, 2023-08, Vol.35 (8), p.e23900-n/a</ispartof><rights>2023 Wiley Periodicals LLC.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3570-2dd4780cd6fc7d50d1e208acfd24f879e8881ef7b5c3e147cff6468fc3cfe0a33</citedby><cites>FETCH-LOGICAL-c3570-2dd4780cd6fc7d50d1e208acfd24f879e8881ef7b5c3e147cff6468fc3cfe0a33</cites><orcidid>0000-0001-7194-8833 ; 0000-0002-0415-2920</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fajhb.23900$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fajhb.23900$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37018739$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Morales, Gladys</creatorcontrib><creatorcontrib>Durán‐Agüero, Samuel</creatorcontrib><creatorcontrib>Parra‐Soto, Solange</creatorcontrib><creatorcontrib>Landaeta‐Díaz, Leslie</creatorcontrib><creatorcontrib>Carpio, Valeria</creatorcontrib><creatorcontrib>Cavagnari, Brian</creatorcontrib><creatorcontrib>Rios‐Castillo, Israel</creatorcontrib><creatorcontrib>Nava‐González, Edna</creatorcontrib><creatorcontrib>Bejarano‐Roncancio, Jhon</creatorcontrib><creatorcontrib>Núñez‐Martínez, Beatriz</creatorcontrib><creatorcontrib>Cordón‐Arrivillaga, Karla</creatorcontrib><creatorcontrib>Meza‐Miranda, Eliana</creatorcontrib><creatorcontrib>Mauricio‐Alza, Saby</creatorcontrib><creatorcontrib>Gómez, Georgina</creatorcontrib><creatorcontrib>Murillo, Gabriela</creatorcontrib><creatorcontrib>Araneda‐Flores, Jacqueline</creatorcontrib><title>Ultra‐processed food and homemade fried food consumption is associated with overweight/obesity in Latin American university students during COVID‐19</title><title>American journal of human biology</title><addtitle>Am J Hum Biol</addtitle><description>Objective
We estimated the association between the consumption of select ultra‐processed food (UPF), homemade fried food and overweight/obesity in Latin American university undergraduate students during the COVID‐19 pandemic.
Methods
We conducted an analytical cross‐sectional study. 4539 university students (73.6% female, mean age 22.5 ± 4.4) from 10 Latin American countries completed a self‐administered online survey. UPF eating habits and homemade fried food were measured according to a validated survey. Height and body weight were self‐reported. Body mass index (BMI) was calculated. A BMI ≥25 kg/m2 was categorized as overweight/obesity. Ordinal logistic regression models were applied.
Results
Snacks (36.2%) and homemade fried food (30.2%) had a higher prevalence of consumption than sugary drinks (22.5%) and fast food (7.2%). The greatest strength of association was found between fast food consumption [odds ratio (OR) = 2.16; 95% confidence interval (CI): 1.63–2.85], sugary drinks [OR = 2.05; CI: 1.63–2.59] and homemade fried food [OR = 1.46; CI: 1.16–1.85] with overweight/obesity.
Conclusion
Latin American university undergraduates present risky eating behaviors associated with overweight and obesity. Effective policies to promote healthy eating should be incorporated and issued from universities to reduce the consumption of UPF and promote homemade, healthier and more natural food.</description><subject>Adolescent</subject><subject>Adult</subject><subject>Beverages</subject><subject>Body mass index</subject><subject>Body size</subject><subject>Body weight</subject><subject>COVID-19</subject><subject>COVID-19 - epidemiology</subject><subject>Cross-Sectional Studies</subject><subject>Diet</subject><subject>Eating</subject><subject>Eating behavior</subject><subject>Fast food</subject><subject>Feeding Behavior</subject><subject>Female</subject><subject>Food consumption</subject><subject>Food processing</subject><subject>Food selection</subject><subject>Food, Processed</subject><subject>Health promotion</subject><subject>Humans</subject><subject>Latin America - epidemiology</subject><subject>Male</subject><subject>Natural & organic foods</subject><subject>Obesity</subject><subject>Obesity - epidemiology</subject><subject>Obesity - etiology</subject><subject>Overweight</subject><subject>Overweight - epidemiology</subject><subject>Overweight - etiology</subject><subject>Pandemics</subject><subject>Processed foods</subject><subject>Regression analysis</subject><subject>Regression models</subject><subject>Statistical analysis</subject><subject>Students</subject><subject>Surveys</subject><subject>Undergraduate study</subject><subject>Universities</subject><subject>University students</subject><subject>Young Adult</subject><issn>1042-0533</issn><issn>1520-6300</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kc9u1DAQxiNERUvhwgMgS1wQUtpxnMTOcVn-tNVKvVCukdced71K7MV2WO2NR-DI8_EkeLsthx56mRnN_ObTaL6ieEPhjAJU53K9Wp5VrAN4VpzQpoKyZQDPcw11VULD2HHxMsY1AHQtiBfFMeNABWfdSfHnZkhB_v31exO8whhRE-O9JtJpsvIjjlIjMcE-9JV3cRo3yXpHbCQyRq-sTHm8tWlF_E8MW7S3q3Tulxht2hHryEKmHGcjBqukI5OzGbsbxjRpdCkSPQXrbsn8-vvlp3wN7V4VR0YOEV_f59Pi5svnb_OLcnH99XI-W5SKNRzKSuuaC1C6NYrrBjTFCoRURle1EbxDIQRFw5eNYkhrroxp61YYxZRBkIydFu8PuvkBPyaMqR9tVDgM0qGfYl_xjuc9oHv03SN07afg8nV9JWreNi1vu0x9OFAq-BgDmn4T7CjDrqfQ7_3q9371d35l-O295LQcUf9HHwzKAD0AWzvg7gmpfnZ18fEg-g8IDqTG</recordid><startdate>202308</startdate><enddate>202308</enddate><creator>Morales, Gladys</creator><creator>Durán‐Agüero, Samuel</creator><creator>Parra‐Soto, Solange</creator><creator>Landaeta‐Díaz, Leslie</creator><creator>Carpio, Valeria</creator><creator>Cavagnari, Brian</creator><creator>Rios‐Castillo, Israel</creator><creator>Nava‐González, Edna</creator><creator>Bejarano‐Roncancio, Jhon</creator><creator>Núñez‐Martínez, Beatriz</creator><creator>Cordón‐Arrivillaga, Karla</creator><creator>Meza‐Miranda, Eliana</creator><creator>Mauricio‐Alza, Saby</creator><creator>Gómez, Georgina</creator><creator>Murillo, Gabriela</creator><creator>Araneda‐Flores, Jacqueline</creator><general>John Wiley & Sons, Inc</general><general>Wiley Subscription Services, Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QP</scope><scope>7SN</scope><scope>7ST</scope><scope>7T5</scope><scope>7TK</scope><scope>7TM</scope><scope>7TS</scope><scope>C1K</scope><scope>H94</scope><scope>K9.</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-7194-8833</orcidid><orcidid>https://orcid.org/0000-0002-0415-2920</orcidid></search><sort><creationdate>202308</creationdate><title>Ultra‐processed food and homemade fried food consumption is associated with overweight/obesity in Latin American university students during COVID‐19</title><author>Morales, Gladys ; Durán‐Agüero, Samuel ; Parra‐Soto, Solange ; Landaeta‐Díaz, Leslie ; Carpio, Valeria ; Cavagnari, Brian ; Rios‐Castillo, Israel ; Nava‐González, Edna ; Bejarano‐Roncancio, Jhon ; Núñez‐Martínez, Beatriz ; Cordón‐Arrivillaga, Karla ; Meza‐Miranda, Eliana ; Mauricio‐Alza, Saby ; Gómez, Georgina ; Murillo, Gabriela ; Araneda‐Flores, Jacqueline</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3570-2dd4780cd6fc7d50d1e208acfd24f879e8881ef7b5c3e147cff6468fc3cfe0a33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Adolescent</topic><topic>Adult</topic><topic>Beverages</topic><topic>Body mass index</topic><topic>Body size</topic><topic>Body weight</topic><topic>COVID-19</topic><topic>COVID-19 - epidemiology</topic><topic>Cross-Sectional Studies</topic><topic>Diet</topic><topic>Eating</topic><topic>Eating behavior</topic><topic>Fast food</topic><topic>Feeding Behavior</topic><topic>Female</topic><topic>Food consumption</topic><topic>Food processing</topic><topic>Food selection</topic><topic>Food, Processed</topic><topic>Health promotion</topic><topic>Humans</topic><topic>Latin America - epidemiology</topic><topic>Male</topic><topic>Natural & organic foods</topic><topic>Obesity</topic><topic>Obesity - epidemiology</topic><topic>Obesity - etiology</topic><topic>Overweight</topic><topic>Overweight - epidemiology</topic><topic>Overweight - etiology</topic><topic>Pandemics</topic><topic>Processed foods</topic><topic>Regression analysis</topic><topic>Regression models</topic><topic>Statistical analysis</topic><topic>Students</topic><topic>Surveys</topic><topic>Undergraduate study</topic><topic>Universities</topic><topic>University students</topic><topic>Young Adult</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Morales, Gladys</creatorcontrib><creatorcontrib>Durán‐Agüero, Samuel</creatorcontrib><creatorcontrib>Parra‐Soto, Solange</creatorcontrib><creatorcontrib>Landaeta‐Díaz, Leslie</creatorcontrib><creatorcontrib>Carpio, Valeria</creatorcontrib><creatorcontrib>Cavagnari, Brian</creatorcontrib><creatorcontrib>Rios‐Castillo, Israel</creatorcontrib><creatorcontrib>Nava‐González, Edna</creatorcontrib><creatorcontrib>Bejarano‐Roncancio, Jhon</creatorcontrib><creatorcontrib>Núñez‐Martínez, Beatriz</creatorcontrib><creatorcontrib>Cordón‐Arrivillaga, Karla</creatorcontrib><creatorcontrib>Meza‐Miranda, Eliana</creatorcontrib><creatorcontrib>Mauricio‐Alza, Saby</creatorcontrib><creatorcontrib>Gómez, Georgina</creatorcontrib><creatorcontrib>Murillo, Gabriela</creatorcontrib><creatorcontrib>Araneda‐Flores, Jacqueline</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Ecology Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Neurosciences Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Physical Education Index</collection><collection>Environmental Sciences and Pollution Management</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>American journal of human biology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Morales, Gladys</au><au>Durán‐Agüero, Samuel</au><au>Parra‐Soto, Solange</au><au>Landaeta‐Díaz, Leslie</au><au>Carpio, Valeria</au><au>Cavagnari, Brian</au><au>Rios‐Castillo, Israel</au><au>Nava‐González, Edna</au><au>Bejarano‐Roncancio, Jhon</au><au>Núñez‐Martínez, Beatriz</au><au>Cordón‐Arrivillaga, Karla</au><au>Meza‐Miranda, Eliana</au><au>Mauricio‐Alza, Saby</au><au>Gómez, Georgina</au><au>Murillo, Gabriela</au><au>Araneda‐Flores, Jacqueline</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Ultra‐processed food and homemade fried food consumption is associated with overweight/obesity in Latin American university students during COVID‐19</atitle><jtitle>American journal of human biology</jtitle><addtitle>Am J Hum Biol</addtitle><date>2023-08</date><risdate>2023</risdate><volume>35</volume><issue>8</issue><spage>e23900</spage><epage>n/a</epage><pages>e23900-n/a</pages><issn>1042-0533</issn><eissn>1520-6300</eissn><abstract>Objective
We estimated the association between the consumption of select ultra‐processed food (UPF), homemade fried food and overweight/obesity in Latin American university undergraduate students during the COVID‐19 pandemic.
Methods
We conducted an analytical cross‐sectional study. 4539 university students (73.6% female, mean age 22.5 ± 4.4) from 10 Latin American countries completed a self‐administered online survey. UPF eating habits and homemade fried food were measured according to a validated survey. Height and body weight were self‐reported. Body mass index (BMI) was calculated. A BMI ≥25 kg/m2 was categorized as overweight/obesity. Ordinal logistic regression models were applied.
Results
Snacks (36.2%) and homemade fried food (30.2%) had a higher prevalence of consumption than sugary drinks (22.5%) and fast food (7.2%). The greatest strength of association was found between fast food consumption [odds ratio (OR) = 2.16; 95% confidence interval (CI): 1.63–2.85], sugary drinks [OR = 2.05; CI: 1.63–2.59] and homemade fried food [OR = 1.46; CI: 1.16–1.85] with overweight/obesity.
Conclusion
Latin American university undergraduates present risky eating behaviors associated with overweight and obesity. Effective policies to promote healthy eating should be incorporated and issued from universities to reduce the consumption of UPF and promote homemade, healthier and more natural food.</abstract><cop>Hoboken, USA</cop><pub>John Wiley & Sons, Inc</pub><pmid>37018739</pmid><doi>10.1002/ajhb.23900</doi><tpages>6</tpages><orcidid>https://orcid.org/0000-0001-7194-8833</orcidid><orcidid>https://orcid.org/0000-0002-0415-2920</orcidid></addata></record> |
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| identifier | ISSN: 1042-0533 |
| ispartof | American journal of human biology, 2023-08, Vol.35 (8), p.e23900-n/a |
| issn | 1042-0533 1520-6300 |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Adolescent Adult Beverages Body mass index Body size Body weight COVID-19 COVID-19 - epidemiology Cross-Sectional Studies Diet Eating Eating behavior Fast food Feeding Behavior Female Food consumption Food processing Food selection Food, Processed Health promotion Humans Latin America - epidemiology Male Natural & organic foods Obesity Obesity - epidemiology Obesity - etiology Overweight Overweight - epidemiology Overweight - etiology Pandemics Processed foods Regression analysis Regression models Statistical analysis Students Surveys Undergraduate study Universities University students Young Adult |
| title | Ultra‐processed food and homemade fried food consumption is associated with overweight/obesity in Latin American university students during COVID‐19 |
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