Food consumption according to the degree of industrial food processing in Brazilian graduates (CUME Project): A hierarchical analysis of associated factors
Michelle Andrade Moreira,
Ana Paula Boroni Moreira,
Helen Hermana Miranda Hermsdorff
et al.
Abstract:Objective Evaluate the food consumption of the participants of the Cohort of Universities of Minas Gerais, according to the degree of processing, and its relationship with socioeconomic, behavioral, and individual factors. Methods A total of 4,124 individuals from the baseline of the Cohort of Universities of Minas Gerais (2016 and 2018) participated in this study. Food consumption was self-reported by completing an online Food Frequency Questionnaire. The foods were divided into 3 groups: Group 1, in natura,… Show more
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