Consumo de alimentos ultraprocesados por estudiantes universitarios y su relación con el sobrepeso y obesidad, Honduras

Staina Valcin; Adriana Hernandez; Raúl Espinal; Rocío Moncada

doi:10.12873/454valcin

Autores/as

Staina Valcin Zamorano University https://orcid.org/0009-0003-4449-5076
Adriana Hernandez Zamorano University https://orcid.org/0000-0002-7802-3611
Raúl Espinal Zamorano University
Rocío Moncada Zamorano University https://orcid.org/0009-0004-2601-4555

DOI:

https://doi.org/10.12873/454valcin

Palabras clave:

adolescencia, estado nutricional, grasa visceral, IMC, porcentaje de grasa corporal

Resumen

Introducción: El aumento del consumo de alimentos ultraprocesados (AUP) representa un factor de riesgo importante para el desarrollo de sobrepeso, obesidad y enfermedades crónicas, con escasa evidencia en poblaciones universitarias. Objetivo: Estimar el consumo de AUP, el sobrepeso y obesidad (SO), el nivel de actividad física (AF) y definir la relación entre el consumo de AUP y el SO, en estudiantes de la U. Zamorano. Materiales y métodos: Se realizó un estudio transversal con la participación de 43 estudiantes de 18 a 20 años. Se aplicó un recordatorio de 24 horas (R24H), se emplearon mediciones antropométricas, bioimpedancia multifrecuencia, y se aplicó un cuestionario de actividad Física (IPAQ). Mediante el programa Food Processor® versión 11.14, se analizaron los resultados del R24H, y con SAS® en línea, a través de SAS OnDemand for Academic (SAS studio, Viya 2025) se analizaron los resultados a través de estadística descriptiva y coeficiente de correlación de Pearson. Resultados: 75,4% reportó consumo de AUP, con ingesta calórica y de sodio elevadas, 37,2% presentó SO, 46,5% con riesgo cardio metabólico por circunferencia de cintura, 48,8% con nivel elevado de porcentaje de grasa corporal y 23,2% con grasa visceral elevada. El 62,7% realizó AF alta. No hubo correlaciones significativas entre IMC y las variables dietéticas. Conclusión: Se observa una elevada ingesta de azúcares y sodio en los estudiantes universitarios, escaso consumo de fibra y elevado consumo de proteína. Una tercera parte se encuentra afectada por SO y uno de cada dos estudiantes tiene riesgo cardio metabólico. Se requiere la reformulación de alimentos para incluir la oferta de alimentos reducidos en nutrientes críticos en las tiendas estudiantiles.

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