Abstract
Objectives: Evaluate associated factors to the consumption of whole foods by adults and elderly people. Methods: Cross-sectional study carried out in a municipality in the southwest of Paraná, in which an interview was conducted, comprising 41 objective questions, in adults and the elderly. The factors associated with the consumption of whole foods were evaluated using logistic regression models. Results: The sample consisted of 388 people, predominantly of women, white people, resident in the urban area, with more than 11 years of schooling belonging to socioeconomic class B2-C1. More than a half of the participants reported consuming whole foods (54.6%), however, 21.23% consumed them of irregular form. It was noticed that the female people (Odds Ratio: 2.24; CI 95%=1.38-3.65), physically actives (Odds Ratio: 3.33; CI 95%=1.89–5.87), and that had a greater knowledge about whole foods (Odds Ratio: 1.66; CI 95%=1.01–2.74) had greater chances of consuming them. Related to the regular consumption of these foods, overweight people (Odds Ratio: 0.45; CI 95%=0.21–0.96) presented less chances of ingestion, and the mean of communication and the health professional (Odds Ratio: 2.78; CI 95%=1.07–7.18) presented positive influence in regular consumption of whole foods. Conclusions: There is a need to increase the consumption of whole foods in specific audiences, such as men, sedentary, lower economic class, individuals who do not have knowledge about whole foods and those who are overweight.
Highlights
Whole grain present the composition nearest of the original, and it is composed by three parts: bran, endosperm and germ (Whole Grain Council, 2017)
The whole foods consumption is related to the decrease in the mortality risk from several diseases, such as cardiovascular diseases, Diabetes Mellitus type 2, cancer, respiratory diseases, among others pathologies (Aune et al, 2016; Huang et al, 2015), as well as all-cause mortality (Chen et al, 2016; Zhang et al, 2018), demonstrating the importance of its regular eating
In Portugal, an assessment of the attitudes of 382 adults towards dietary fibers found that the frequency of whole grains consumption by the participants was low, being once every two days of the week (Guiné et al, 2016)
Summary
Whole grain present the composition nearest of the original, and it is composed by three parts: bran, endosperm and germ (Whole Grain Council, 2017). The germ contains essentials components, as micronutrients, lipids and proteins. It contains the embryo, which is the responsible for originate a new plant (Whole Grain Council, 2017; Zhang & Hamaker, 2017). The whole foods consumption is related to the decrease in the mortality risk from several diseases, such as cardiovascular diseases, Diabetes Mellitus type 2, cancer, respiratory diseases, among others pathologies (Aune et al, 2016; Huang et al, 2015), as well as all-cause mortality (Chen et al, 2016; Zhang et al, 2018), demonstrating the importance of its regular eating. The importance of the current recommendations to increase the consumption of whole grains, improving the population health stands out
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