Analysis of diet quality according to the food production process in women with different classes of obesity

Abstract

Background: Obesity is a complex disease that has an epidemic character affecting more than 1 billion people worldwide. Excessive accumulation of fat is associated with increased consumption of ultra-processed foods. This type of food provides large amounts of free sugars and saturated fats, which contribute to a high energy intake. It is well established that the main cause of obesity involves regulation between calories consumed and expended, however, this concept may be incomplete. Several methods can be explored to reduce body weight, however, for a healthy weight loss process, it is important to direct the individual to a balanced diet, with control of quantity, correct proportions of macronutrients, variety and combinations of different foods and nutrients. Objective: The aim of the study was to analyse the diet quality according to the food production process considering the different obesity degree by body mass index in a women sample. Methods: 139 women with obesity aged between 20 and 45 years old were included in this observational, cross-sectional study. Body composition and the three-day food record were analyzed. Results: The consumption of carboydrates (%), lipides (%) and monounsaturated fat (%) from ultra-processed foods were higher in the group with the highest BMI. However monounsaturated fat (%) from in nature foods was higher in the group with the lowest BMI. In addition, a positive association between carbohydrates (from ultra-processed foods) and waist circumference was observed. Conclusion: This investigation can stimulate public health programs to reinforce guidelines regarding the type of food procedure, giving priority to take care of the population's health by improving nutritional quality, preventing, and treating obesity in a multidisciplinary way.