Abstract
ABSTRACTOBJECTIVE Evaluate the variations in energy, nutrients, and food groups intake between days of the week and weekend days in the Brazilian population.METHODS We used data from the first National Food Survey (2008-2009) of a one-day food log of a representative sample of the Brazilian population aged 10 years or older (n = 34,003). For the analyses, we considered the sample weights and the effect of the study design. The mean (and standard deviations) and frequencies (%) of energy, nutrients, and food groups consumption were estimated for weekdays (Monday to Friday) and weekend (Saturday and Sunday), we then estimated the differences according to the days of the week for the population strata analyzed.RESULTS The average daily energy intake for the weekend was 8% higher than the one observed for weekdays. The average percentage contribution of carbohydrate to the daily energy intake was higher during the week compared to Saturday and Sunday (56.3% versus 54.1%, p < 0.01). The inverse was observed for averages of the contribution to the daily intake of energy from total fat (26.8% versus 28.4%), saturated fat (9.1% versus 9.9%) and trans fat (1.4% versus 1.6%). The most significant changes between weekdays and weekend days were observed for eggs, sugar-added beverages, puff snacks and chips, beans, and pasta. During weekends, the frequency of beverage with added sugar consumption increased by 34%, the amount consumed increased by 42%, and the contribution to energy intake increased by 62% when compared to weekdays.CONCLUSIONS The Brazilian population increases energy intake and unhealthy food markers on weekends compared to weekdays.
Highlights
Rio de Janeiro, RJ, Brasil III Instituto de Estudos em Saúde Coletiva
A redução na frequência de consumo entre os dias de semana e de final de semana (FDS) também foi consistente para todos os estratos avaliados, exceto para os indivíduos que pertenciam às famílias com renda mensal < 0,5 salário mínimo per capita (Figura 1, A)
Esse é o primeiro trabalho que compara a ingestão de energia, nutrientes e alimentos entre dias de semana e de FDS em amostra representativa da população brasileira
Summary
Manteiga ou margarina com sal ou sem sal, manteiga de garrafa, toucinho, pele de porco preparada (pururuca), azeite. Abobrinha, acelga, agrião, alface, alho, alho-poró, almeirão, aspargo, berinjela, bertalha, beterraba, brócolis, broto de alfafa, broto de feijão, cebola, cebolinha, cenoura, chicória, cogumelo, chuchu, couve, couve-flor, ervilha em vagem, escarola, espinafre, palmito, jiló, pepino, pimentão, quiabo, rabanete, repolho, rúcula, taioba, tomate, vagem, vinagreira. Abacaxi, abiu, açaí, acerola, ameixa, amora, atemoia, bacuri, bananas, biribá, cajá-manga, caju, cana de açúcar, caqui, carambola, cereja, seriguela, cupuaçu, figo, fruta do conde, goiaba, graviola, imbu, ingá, jabuticaba, jaca, jambo, jamelão, jenipapo, jurubeba, kiwi, laranja, limão, maçã, mamão, manga, mangaba, maracujá, melancia, melão, mexerica, murici, morango, passas, pequi, pêra, pêssego, pitanga, pitomba, romã, sapoti, tanja, umbu, uva Queijo. Queijo colonial, queijo muçarela, queijo do reino, queijo minas, queijo coalho, queijo canastra, queijo ricota, queijo polenguinho, queijo ralado, queijo gorgonzola, requeijão, queijo não especificado
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