Food consumption according to degree of processing in surgery candidates: a comparison between oncological and non-oncological patients.
DOI:
https://doi.org/10.12873/Keywords:
Nutritional assessment. Oncological surgery. Food processing.Abstract
Objective: To evaluate food consumption, according to the degree of processing, of patients in the preoperative period of oncological and non-oncological surgeries.
Methods: Cross-sectional study with a non-probabilistic sample of 106 patients, 49 of whom had neoplastic diseases. Consumption was assessed using an adapted food frequency questionnaire, assigning weights to the questionnaire categories to generate quantitative scores.
Results: Both groups of oncological and non-oncological patients evaluated consumed more natural and minimally processed foods. There was marginal significance (p<0.10) for higher median consumption of processed foods among individuals with higher education, thinness and female gender, in addition to a significant difference (p<0.05) for lower consumption of processed foods among patients from lower economic class and who underwent major surgeries. Individuals from lower economic class had higher consumption of ultra-processed foods, and those with hypertension and/or diabetes had lower median consumption of this consumption (p<0.05).
Conclusion: Patients who were candidates for oncological and non-oncological surgeries consumed more natural and minimally processed foods, a trend observed especially among women, who had a better intake of this food group.
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