Ultra-processed food intake and food allergy in children and adolescents.

IF 3.5 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Sciences and Nutrition Pub Date : 2024-05-01 Epub Date: 2024-01-30 DOI:10.1080/09637486.2024.2306296

Elaine Cristina de Almeida Kotchetkoff, Fabiola Isabel Suano-Souza, Daniela Neri Gama de Almeida, Talita Lemos Neves Barreto, Raquel Bicudo Mendonça, Roseli Oselka Saccardo Sarni

{"title":"Ultra-processed food intake and food allergy in children and adolescents.","authors":"Elaine Cristina de Almeida Kotchetkoff, Fabiola Isabel Suano-Souza, Daniela Neri Gama de Almeida, Talita Lemos Neves Barreto, Raquel Bicudo Mendonça, Roseli Oselka Saccardo Sarni","doi":"10.1080/09637486.2024.2306296","DOIUrl":null,"url":null,"abstract":"This study aimed to describe the dietary intake of ultra-processed foods (UPF) by children and adolescents with food allergy (FA) and to verify a possible association between the UPF intake with clinical characteristics and nutritional status in this group. This cross-sectional study included 110 children and adolescents with single or multiple FA IgE and non-IgE mediated. We evaluated food intake using the NOVA classification through the three 24-h recalls. The average contribution of UPF to total energy intake (calories) ranges from 21% in the first quartile to 43% in the last quartile (mean UPF intake 33.9 ± 14.9%). After binary logistic regression, an association was verified between dietary intake of UPF (>4th quartile) as a percentage of total energy intake and having multiple food allergies (OR 4.102; 95% CI - 1.331 to 12.643; p = .014). We concluded that children and adolescents with FA consumed a higher amount of UPF.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"317-324"},"PeriodicalIF":3.5000,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Sciences and Nutrition","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/09637486.2024.2306296","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/1/30 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study aimed to describe the dietary intake of ultra-processed foods (UPF) by children and adolescents with food allergy (FA) and to verify a possible association between the UPF intake with clinical characteristics and nutritional status in this group. This cross-sectional study included 110 children and adolescents with single or multiple FA IgE and non-IgE mediated. We evaluated food intake using the NOVA classification through the three 24-h recalls. The average contribution of UPF to total energy intake (calories) ranges from 21% in the first quartile to 43% in the last quartile (mean UPF intake 33.9 ± 14.9%). After binary logistic regression, an association was verified between dietary intake of UPF (>4th quartile) as a percentage of total energy intake and having multiple food allergies (OR 4.102; 95% CI - 1.331 to 12.643; p = .014). We concluded that children and adolescents with FA consumed a higher amount of UPF.

查看原文本刊更多论文

儿童和青少年的超加工食品摄入量与食物过敏。

本研究旨在描述患有食物过敏症（FA）的儿童和青少年从膳食中摄入超加工食品（UPF）的情况，并验证该群体的超加工食品摄入量与临床特征和营养状况之间可能存在的关联。这项横断面研究纳入了 110 名患有 IgE 和非 IgE 介导的单一或多种 FA 的儿童和青少年。我们采用诺瓦分类法对食物摄入量进行了评估，并进行了三次 24 小时回顾。UPF对总能量摄入量（卡路里）的平均贡献率从第一四分位数的21%到最后四分位数的43%不等（平均UPF摄入量为33.9 ± 14.9%）。经过二元逻辑回归，证实了膳食中 UPF 摄入量（>第 4 个四分位数）占总能量摄入量的百分比与多种食物过敏之间存在关联（OR 4.102；95% CI - 1.331 至 12.643；P = .014）。我们的结论是，患有 FA 的儿童和青少年摄入的 UPF 量较高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

International Journal of Food Sciences and Nutrition 工程技术-食品科技

CiteScore

7.50

自引率

2.60%

发文量

审稿时长

1 months

期刊介绍： The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.