PROTECTIVE FOOD CONSUMPTION AND RISK FOR CANCER DEVELOPMENT AMONG HEALTH STUDENTS

Authors

  • Ana Carlene Ferreira dos Santos Centro Universitário do Estado do Pará
  • Marília Magalhães Aguiar Centro Universitário do Pará https://orcid.org/0000-0002-2900-9549
  • Vanessa Vieira Lourenço Costa Universidade Federal do Pará
  • Naíza Nayla Bandeira de Sá Universidade Federal do Pará
  • Waléria do Socorro de Oliveira Ainett Hospital Publico Estadual Galileu
  • Thais de Oliveira Carvalho Granado Santos Hospital Ophir Loyola

DOI:

https://doi.org/10.12957/demetra.2019.38290

Keywords:

Food consumption. Neoplasia. Chronic disease. Healthy diet. Students.

Abstract

Objective: To verify the trend of consumption of protective and risk foods for cancer development among health students from the Federal University ofPará. Methods: Cross-sectional, descriptive and analytical study with 261 Health students. Data collection was conducted from January to July 2016, through an online form developed on Google Drive, with information about identification, lifestyle and eating frequency. Beef, sausages, cassava flour, frying oils, pizza, fried and roasted snacks, sandwiches, processed juices and soft drinks were considered risky foods; and fish, raw salad, fruit, natural juices and acai, protective foods. BioEstat 8.0 software was used to construct the database and perform statistical tests; and Excel 2010 for tables and charts. Results: The population studied was between 17 and 47 years old, mostly female (81.61%), single (73.95%), with income of 1-3 minimum wages (52.49%) and lived with parents (82.76%). Among the eutrophic, 77.63% reported consuming fish; most reportedconsumingacaiwithsugarand/orcassava/tapiocaflour,typicalfoods of the region, as well as beef 1-2 times a week. Conclusion: The tendency ofthe consumption of protective foods for the development of cancer was vegetables, fruits and fruits; and risky foods, cassava flour, oils and softdrinks.

DOI: 10.12957/demetra.2019.38290

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Author Biography

Marília Magalhães Aguiar, Centro Universitário do Pará

Graduada em Bacharelado em Nutrição pelo Centro Universitário do Pará;

Pós-graduada em nutrição clínica pelo Centro Universitário do Pará;

Pós-graduanda em nutrição esportiva e estética.

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Published

2019-10-02

How to Cite

1.
Santos ACF dos, Aguiar MM, Lourenço Costa VV, Sá NNB de, Ainett W do S de O, Santos T de OCG. PROTECTIVE FOOD CONSUMPTION AND RISK FOR CANCER DEVELOPMENT AMONG HEALTH STUDENTS. DEMETRA [Internet]. 2019 Oct. 2 [cited 2025 May 1];14:e38290. Available from: https://www.e-publicacoes.uerj.br/demetra/article/view/38290

Issue

Vol. 14 (2019)

Section

Clinical Nutrition

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