PROTECTIVE FOOD CONSUMPTION AND RISK FOR CANCER DEVELOPMENT AMONG HEALTH STUDENTS
DOI:
https://doi.org/10.12957/demetra.2019.38290Keywords:
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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