Ultra-processed Food Intake is Inversely Associated with Cooking Skills in Post-metabolic and Bariatric Surgery Individuals: A Cross-sectional study.

IF 2.9 3区医学 Q1 SURGERY

Obesity Surgery Pub Date : 2025-06-01 Epub Date: 2025-04-21 DOI:10.1007/s11695-025-07879-5

Rodrigo Carnaúba, Carine Vieira, Thayná Oliveira, André Eduardo Silva-Júnior, Mateus Macena, Nassib Bueno

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引用次数: 0

Abstract

Purpose: Cooking skills seem to influence individuals' consumption of ultra-processed foods (UPF). However, there are no studies evaluating this relationship in people who have undergone metabolic and bariatric surgery (MBS). This study aimed to assess the association between UPF consumption and the cooking skills of individuals after MBS.

Material and method: This is a cross-sectional, online, nationwide study. Cooking skills were assessed using the cooking skills index (CSI), and UPF consumption was measured using the NOVA-UPF score. Data was also collected on sex, age, body mass index (BMI), economic classification, surgical technique, time since surgery, and whether the reported consumption was at the weekend to be included as adjustment variables in the relationship between the NOVA-UPF score and the CSI.

Results: The study included 1525 individuals with a mean of 37.90 (SD 54.12) months who had undergone MBS (median 12 months), an age of 38.53 (8.02) years, and a BMI of 29.97 (5.82) kg/m². The participants scored an average of 7.84 (SD 1.93) for the CSI and 2.75 (2.19) for the NOVA-UPF score. The CSI was negatively associated with the NOVA-UPF score (β = - 0.12; 95%CI = - 0.18; - 0.06), even after adjusting for sex, age, body mass index, economic classification, surgical technique, surgery time, weekend food consumption, marital status, diabetes, and hypertension (β = - 0.12; 95%CI = - 0.17; - 0.07). This negative association was also observed in the analysis of the prevalence of food intake in subgroups from the NOVA-UPF score, namely processed drinks, processed meats, sweets, and margarine.

Conclusion: CSI is negatively associated with UPF consumption in individuals undergoing MBS.

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代谢后和减肥手术患者的超加工食品摄入量与烹饪技能呈负相关：一项横断面研究

目的：烹饪技能似乎影响个人对超加工食品（UPF）的消费。然而，在接受过代谢和减肥手术（MBS）的人群中，没有研究评估这种关系。本研究旨在评估UPF消费与MBS后个人烹饪技能之间的关系。材料和方法：这是一项横断面、在线、全国性的研究。使用烹饪技能指数（CSI）评估烹饪技能，使用NOVA-UPF评分测量UPF消耗。性别、年龄、身体质量指数（BMI）、经济分类、手术技术、术后时间以及报告的消费是否在周末纳入NOVA-UPF评分与CSI之间关系的调整变量。结果：研究纳入1525例MBS患者，平均37.90 （SD 54.12）个月（中位12个月），年龄38.53（8.02）岁，BMI 29.97 (5.82) kg/m2。参与者的CSI平均得分为7.84（标准差1.93），NOVA-UPF得分为2.75（2.19）。CSI与NOVA-UPF评分呈负相关(β = - 0.12；95%CI = - 0.18; - 0.06)，即使在调整了性别、年龄、体重指数、经济分类、手术技术、手术时间、周末食物消费、婚姻状况、糖尿病和高血压(β = - 0.12；95%ci = - 0.17; - 0.07)。在NOVA-UPF评分的亚组中，即加工饮料、加工肉类、糖果和人造黄油的食物摄入量的流行度分析中也观察到这种负相关。结论：在MBS患者中，CSI与UPF消费呈负相关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Obesity Surgery 医学-外科

CiteScore

5.80

自引率

24.10%

发文量

567

审稿时长

3-6 weeks

期刊介绍： Obesity Surgery is the official journal of the International Federation for the Surgery of Obesity and metabolic disorders (IFSO). A journal for bariatric/metabolic surgeons, Obesity Surgery provides an international, interdisciplinary forum for communicating the latest research, surgical and laparoscopic techniques, for treatment of massive obesity and metabolic disorders. Topics covered include original research, clinical reports, current status, guidelines, historical notes, invited commentaries, letters to the editor, medicolegal issues, meeting abstracts, modern surgery/technical innovations, new concepts, reviews, scholarly presentations and opinions. Obesity Surgery benefits surgeons performing obesity/metabolic surgery, general surgeons and surgical residents, endoscopists, anesthetists, support staff, nurses, dietitians, psychiatrists, psychologists, plastic surgeons, internists including endocrinologists and diabetologists, nutritional scientists, and those dealing with eating disorders.