Prevalência de comportamentos de risco para transtornos alimentares e uso de dieta “low-carb” em estudantes universitários

Abstract

RESUMO Objetivos Identificar a presença de compulsão alimentar associada ou não a práticas compensatórias em praticantes de dieta low-carb. Métodos Foram utilizadas a Escala de Compulsão Alimentar Periódica (ECAP) e o Questionário de Hay para avaliar a frequência de compulsão alimentar e práticas compensatórias, além de um questionário de frequência do consumo de chocolate, pão e arroz. A intensidade de restrição de carboidratos foi avaliada com escala de 1 a 8 pontos. Os participantes foram divididos nos grupos (i) dieta low-carb e (ii) controle. Foram realizadas comparações entre grupos, além de correlações entre variáveis de interesse no grupo dieta (p < 0,05). Resultados Participaram 853 universitários, sendo 75,97% mulheres com média de 22,04 anos (DP = 3,33) e índice de massa corporal (IMC) com média de 23,56 kg/m2 (DP = 4,38). Do total, 214 fizeram dieta low-carb e 639 não. A prevalência de um alto escore sugestivo de compulsão alimentar sem práticas compensatórias foi de 17,94% (n = 153) e a presença de compulsão alimentar associada com compensação foi de 2,23% (n = 19). No grupo dieta, 35,05% (n = 75) também realizaram jejum intermitente. O grupo dieta atingiu maiores valores para ECAP e IMC e menores para frequência de consumo de arroz e pão francês. Ainda, os escores da ECAP se correlacionaram positivamente com o consumo de chocolate (r = + 0,14 ; p = 0,0377) e valores de IMC (r = + 0,19; p = 0,0042), enquanto a restrição de carboidratos apresentou correlação negativa com o consumo de chocolate (r = - 0,13; p = 0,041), pão francês (r = - 0,20; p = 0,0024) e arroz (r = - 0,36; p = <0,0001). Conclusões Destacam-se a alta prevalência da prática de dieta (25,09%) e os maiores níveis de compulsão alimentar neste grupo, além de menor consumo de arroz e pão francês em relação aos que não fizeram dieta.

Factors associated with body image dissatisfaction in a Brazilian university sample during the COVID-19 pandemic

“…The adapted questionnaire was previously validated for its reliability, which indicated that it could be more effective in investigating less frequent behaviors (Ferreira and Da Veiga, 2008). It has already been adopted in Brazilian investigations with a similar population to our study (de Carvalho et al, 2017;Pena Gralle et al, 2017;De Oliveira et al, 2019;de Matos et al, 2021). Three risk behaviors for eating disorders were evaluated using this scale, namely: binge eating (the act of ingesting large amounts of food at once with the feeling of loss of control at the time of ingestion), purgative (use of laxatives, diuretics, or self-induced vomiting), and food restriction (fasting or restrictive diet).…”

Craving for carbs: food craving and disordered eating in low-carb dieters and its association with intermittent fasting

“…Practice of Low-Carb Diet and Intermittent Fasting. Participants were asked about their practice and frequency of LC diet and IF [ 2 ], using the following questions: (a) In the last three months, have you tried to be on a low-carb diet, avoiding foods that are sources of carbohydrate? (“yes”, “no” and “I do not know what a low-carb diet is”); (b) Considering the previous question, in the last three months, how many times in a week have you had intermittent fasting?…”

“…Recent evidence points out that it has deleterious effects, especially in developing disordered eating, defined as problematic eating behaviors used to lose or control. [ 1 ] Evidence shows that disturbed eating behaviors are more frequent in individuals with body concerns and body dissatisfaction, making them at greater risk of developing eating disorders (ED) [ 2 ].…”

“…Studies with the university population reveal a high prevalence of disordered eating behaviors among these populations. Usually, they report restrictive eating patterns (diets), binge eating, compensatory behaviors, such as fasting, use of laxatives, and self-induced vomiting [ 2 , 3 ]. In addition, emotional vulnerability can be present in this population due to changes, such as training, demands, and expectations on academic performance, contributing to altered eating behaviors, such as emotional eating or decrease of quality of diet (pattern of consumption) [ 4 , 5 ].…”

Should Food Cravings be Controlled or Understood?

“…Also, we have seen a large increase in EDs in the population, and the progress of nutrition science coupled with the growth of nutritionism in popular discourses have been influencing the "search for health" by rigid means, sometimes called lifestyle [29]. In 2019, we found that 25% of university students had practiced a low-carb diet [30]. Within the group that carried out the diet, 35% associated with Intermittent Fasting (a practice spread by the simplification of the science of nutrition combined with lifestyle).…”