Consumption of ultra-processed foods by university students and its relationship with overweight and obesity, Honduras
DOI:
https://doi.org/10.12873/454valcinKeywords:
adolescent, body fat, nutritional status, BMI, Visceral fatAbstract
Introduction: The increase in the consumption of ultra-processed foods (UPF) represents an important risk factor for the development of overweight, obesity and chronic diseases, with little evidence in university populations. Objective: To estimate UPF consumption, overweight and obesity (OO), physical activity level (PA) and to define the relationship between UPF consumption and OO in students of Zamorano University. Materials and methods: A cross-sectional study was carried out with the participation of 43 students aged 18 to 20 years. A 24-hour recall (24HR) was applied, anthropometric measurements, multifrequency bioimpedance, and a Physical Activity Questionnaire (IPAQ) were applied. The results of the 24HR were analyzed through the Food Processor® program 11.14 version, and with SAS® online through SAS OnDemand for Academic (SAS studio, Viya 2025), the results were analyzed through descriptive statistics and Pearson's coefficient correlation. Results: 75,4% reported UPF consumption, with high caloric and sodium intake, 37,2% had OO, 46,5% with cardiometabolic risk due to waist circumference, 48,8% with a high level of body fat percentage, and 23,2% with high visceral fat. A total of 62,7% had a high PA. There were no significant correlations between BMI and dietary variables. Conclusion: A high intake of sugars sodium was observed in university students, low fiber intake and high protein intake. A third are affected by OO and one in two students is at cardiometabolic risk. The reformulation of food is required to include the supply of food reduced in critical nutrients in student stores.
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