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Introduction: University students have been particularly affected during the COVID-19 pandemic, and several sociodemographic and behavioral factors may be associated with the risk of overweight in this population. The aim of this study was to assess the impact of the pandemic on the eating behavior and nutritional status of university students, and the factors associated with these changes, especially the role of intuitive eating in this process. Methods: This is a repeated measures observational study with data collected in the first and third year of the COVID-19 pandemic in Brazil, from students over the age of 18 in the undergraduate programs of a federal university in southeastern Brazil. The survey was conducted using an online form. Eating behavior was assessed using the "Intuitive Eating Scale-2". Results: 251 university students took part, most of them female with a median age of 22. There was an increase in body mass index (BMI) and intuitive eating score between the two periods. In the first year of the pandemic, being female and using tobacco reduced the chances of students being overweight. Living in a marital relationship, worrying about weight gain and body dissatisfaction increased the chances of this outcome. In the third year of the pandemic, it was observed that practicing restrictive diets, having inadequate body perception, worrying about weight gain and living in a marital relationship increased the chances of students being overweight. Being female and eating more intuitively, in line with bodily needs, reduced these odds, demonstrating a protective role in this scenario. Conclusion: There was an increase in BMI and intuitive eating score during the pandemic. Sociodemographic, lifestyle and behavioral variables had both a positive and negative influence on nutritional status. Intuitive eating was shown to be a protective factor during this period, reducing the chances of being overweight in this population. Thus, more intuitive eating may favor greater weight stability, and may, therefore, have helped to reduce the impact of the pandemic on weight gain. In this way, people who ate more intuitively partially resisted the context that favored weight gain (stress, changes in diet and physical inactivity).

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Resumo Objetivo Avaliar os fatores associados ao ganho de peso interdialítico em usuários de serviços de hemodiálise em uma Região Metropolitana do Brasil. Métodos Estudo epidemiológico transversal envolvendo 1.024 indivíduos com doença renal crônica em hemodiálise no Brasil. O ganho de peso interdialítico foi avaliado pelo percentual de ganho de peso entre uma sessão de hemodiálise e outra. As variáveis incluídas na análise de regressão logística binária foram selecionadas considerando p< 0,10 no teste bivariado. Resultados Demonstramos que ter mais anos de estudo (OR=0,537;IC 95% = 0,310-0,931; p=0,027) e sobrepeso (OR=0,661;IC 95% = 0,461-0,948; p=0,024) ou obesidade ( OR=0,387;IC 95% = 0,246-0,608; p=<0,001) reduziu as chances de os usuários apresentarem alto ganho de peso interdialítico. Usuários sem trabalho remunerado (OR=2,025; IC 95% = 1,218-3,365; p=0,007) e que não adotavam medidas para reduzir o sal (OR=1,694; IC 95% = 1,085-2,645; p=0,020) tiveram maiores chances de ganho de peso interdialítico. Conclusão Os resultados apontam para associação entre o aumento do ganho de peso interdialítico e a ausência de trabalho remunerado e a não adoção de medidas para reduzir a ingestão de sal na dieta. Portanto, o conhecimento sobre esses fatores associados pode ser uma alternativa importante para o direcionamento individualizado dessa população.

Resumen Objetivo Evaluar los factores asociados al aumento de peso interdialítico en usuarios de servicios de hemodiálisis en una región metropolitana de Brasil. Métodos Estudio epidemiológico transversal que incluyó 1.024 individuos con enfermedad renal crónica en hemodiálisis en Brasil. El aumento de peso interdialítico se evaluó mediante el porcentaje de aumento de peso entre una sesión de hemodiálisis y otra. Las variables incluidas en el análisis de regresión logística binaria fueron seleccionadas considerando p< 0,10 en la prueba bivariada. Resultados Se demostró que tener más años de estudio (OR=0,537;IC 95 % = 0,310-0,931; p=0,027) y sobrepeso (OR=0,661;IC 95 % = 0,461-0,948; p=0,024) u obesidad ( OR=0,387;IC 95 % = 0,246-0,608; p=<0,001) redujo las chances de que los usuarios presenten un elevado aumento de peso interdialítico. Usuarios sin trabajo remunerado (OR=2,025; IC 95 % = 1,218-3,365; p=0,007) y que no adoptaban medidas para reducir la sal (OR=1,694; IC 95 % = 1,085-2,645; p=0,020) tuvieron más chances de aumento de peso interdialítico. Conclusión Los resultados señalan una relación entre el aumento de peso interdialítico y la ausencia de trabajo remunerado y la no adopción de medidas para reducir la ingesta de sal en la dieta. Por lo tanto, el conocimiento sobre estos factores asociados puede ser una alternativa importante para la orientación individualizada de esta población.

Abstract Objectives The study aimed to evaluate the factors associated with interdialytic weight gain in users of haemodialysis services in a metropolitan region of Brazil. Methods This is an cross-sectional epidemiological study with 1,024 individuals with chronic kidney disease on haemodialysis in Brazil. Interdialytic weight gain was evaluated by the percentage weight gain between one haemodialysis session and another. The variables included in the binary logistic regression analysis were selected by considering p< 0.10 in the bivariate test. Results We demonstrated that having more years of study (OR=0.537;CI 95% = 0.310-0.931; p=0.027) and be overweight (OR=0.661;CI 95% = 0.461-0.948; p=0.024) or obese (OR=0.387;CI 95% = 0.246-0.608; p=<0.001) reduced the chances of users having high interdialytic weight gain. Those who did not have paid work (OR=2.025;CI 95% = 1.218-3.365; p=0.007) and not adopting measures to reduce salt increased (OR=1.694;CI 95% = 1.085-2.645; p=0.020) increased the chances of interdialytic weight. Conclusion The results point to an association between the increase in interdialytic weight gain and the absence of paid work and the non-adoption of measures to reduce salt intake in the diet. Therefore, the need for knowledge about these associated factors can be an important alternative for the individual targeting of this population.

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Obesity is closely associated with non-alcoholic fatty liver disease (NAFLD), characterized by hepatic fat accumulation and hepatocyte injury. Preclinical studies have shown exacerbated weight gain associated with an obesogenic gluten-containing diet. However, whether gluten affects obesity-induced hepatic lipid accumulation still remains unclear. We hypothesized that gluten intake could affect fatty liver development in high-fat diet (HFD)-induced obese mice. Thus, we aimed to investigate the impact of gluten intake on NAFLD in HFD-induced obese mice. Male apolipoprotein E-deficient (Apoe-/-) mice were fed with a HFD containing (GD) or not (GFD) vital wheat gluten (4.5%) for 10 weeks. Blood and liver were collected for further analysis. We found that gluten exacerbated weight gain, hepatic fat deposition, and hyperglycemia without affecting the serum lipid profile. Livers of the GD group showed a larger area of fibrosis, associated with the expression of collagen and MMP9, and higher expression of apoptosis-related factors, p53, p21, and caspase-3. The expression of lipogenic factors, such as PPARγ and Acc1, was more elevated and factors related to beta-oxidation, such as PPARα and Cpt1, were lower in the GD group compared to the GFD. Further, gluten intake induced a more significant expression of Cd36, suggesting higher uptake of free fatty acids. Finally, we found lower protein expression of PGC1α followed by lower activation of AMPK. Our data show that gluten-containing high-fat diet exacerbated NAFLD by affecting lipogenesis and fatty acid oxidation in obese Apoe-/- mice through a mechanism involving lower activation of AMPK.

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Our objective was to evaluate disordered eating and associated factors in university students in the early period of the COVID-19 pandemic in Brazil. This is an analytical cross-sectional observational study, and data collection took place between May and June 2020, using an online semi-structured questionnaire. In total, 936 students were evaluated. Present signs/symptoms of the flu syndrome (OR = 1.605), negative mood changes (OR = 1.628), weight gain (OR = 1.739), obesity (OR = 3.089), follow fitness/health profile on social media (OR = 2.050), having inadequate body perception (OR = 2.416), and body dissatisfaction (OR = 2.612) increased the chances of presenting a higher score on the disordered eating scale.

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Introduction: the individuals with chronic kidney disease show low adherence to a diet rich in vegetables. Objective: to evaluate the association of minimally processed and ultra-processed food consumption with socioeconomic factors, lifestyle habits, and clinical characteristics of hemodialysis service users in southeastern Brazilian.Methods: cross-sectional study with 1,024 individuals on hemodialysis from southeastern Brazil. The individuals answered a questionnaire of sociodemographic data, lifestyle habits, and food consumption. After stipulating the frequency of consumption, we classified the foods as minimally processed and ultra-processed. We investigated the association between independent variables and the consumption of minimally processed and ultra-processed foods through the binary logistic regression model with Odds Ratio (OR) and their confidence intervals (95%CI).Results: users with less than eight years of education (OR=1.706; 95%CI1.125­2.589) and with income less than two minimum wages (OR=1.349; 95%CI1.007­1.806) had lower consumption of minimally processed foods. However, individuals aged 19 to 29 years (OR=2,857, 95%CI1.464­5.576), smokers (OR=2.349; 95%CI1.237­4.462), drinkers (OR=1.835; 95%CI1.122­3.001), and with more than 6 years on hemodialysis (OR=1.975; 95%CI1.227­3.180) were more likely to have higher consumption of ultra-processed foods. Individuals that did not practice physical activity were less likely to this consumption (OR=0.638; 95%CI0.459­0.888). Conclusion: being younger, smoking, consuming alcohol, and having been on hemodialysis for more than 6 years increased the chances of greater consumption of ultra-processed foods. In addition, we associated less education and lower income with a lower consumption of minimally processed foods.

Introdução: os indivíduos com doença renal crônica apresentam baixa adesão à dieta rica em vegetais.Objetivo: avaliar a associação do consumo de alimentos minimamente processados e ultraprocessados com fatores socioeconômicos, hábitos de vida e características clínicas de usuários de serviços de hemodiálise no sudeste brasileiro.Método: estudo transversal com 1.024 indivíduos em hemodiálise da região sudeste do Brasil. Os indivíduos responderam a um questionário de dados sociodemográficos, hábitos de vida e consumo alimentar. Após estipular a frequência de consumo, classificamos os alimentos em minimamente processados e ultraprocessados. Investigamos a associação entre as variáveis independentes e o consumo de alimentos minimamente processados e ultraprocessados por meio do modelo de regressão logística binária com Odds Ratio (OR) e seus intervalos de confiança (IC 95%). Resultados: usuários com escolaridade inferior a oito anos (OR=1,706; IC95%1,125­2,589) e com renda inferior a dois salários mínimos (OR=1,349; IC95%1,007­1,806) apresentaram menor consumo de alimentos minimamente processados. No entanto, indivíduos de 19 a 29 anos (OR=2.857, IC95%1,464­5,576), tabagistas (OR=2,349; IC95%1,237­4,462), etilistas (OR=1,835; IC95%1,122­3,001), e com mais de 6 anos em hemodiálise (OR=1,975; IC 95%1,227­3,180) apresentaram maior probabilidade de ter maior consumo de alimentos ultraprocessados. Indivíduos que não praticavam atividade física foram menos propensos a esse consumo (OR=0,638; IC95%0,459­0,888). Conclusão: ser mais jovem, fumar, consumir álcool e estar em hemodiálise há mais de 6 anos aumentaram as chances de maior consumo de alimentos ultraprocessados. Além disso, associamos menor escolaridade e menor renda ao menor consumo de alimentos minimamente processados.

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Our objective was to explore the socio-demographic, clinical, and nutritional factors of body appreciation in type 2 diabetics. This is a cross-sectional observational study with 179 adults and older adults (60 ± 10 years old). Most of the sample was female (n = 133; 74.3%). Through logistic regression analysis, it was observed that being perceived as overweight was associated with a 91.6% lower chance of being satisfied with one's body. Trusting hunger and satiety cues doubled the chances of body satisfaction. Thus, eating more intuitively, attending to the signs of hunger and satiety, is associated with greater body satisfaction in type 2 diabetics.

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PURPOSE: The intuitive eating approach has shown promise, but studies on its association with diabetics are scarce. The aim of this study is to identify the association between intuitive eating and glycemic control in individuals with type 2 diabetes mellitus. METHODS: This is an observational cross-sectional analytical study in patients at the endocrinology service of a university hospital in Vitória/ES, Brazil. For data collection, a semi-structured questionnaire was used and intuitive eating was assessed by Intuitive Eating Scale-2. RESULTS: A total of 179 individuals, mostly female and elderly, and predominantly taking oral antidiabetic drugs without association with insulin were evaluated. In adjusting for the total scale score, the most intuitive eating was associated with lower chances of patients presenting inadequate glycemic control by 89% (OR = 0.114; CI 0.024-0.540; p = 0.006), and a higher score on the Body-Food-Choice Congruence subscale was associated with lower chances of participants presenting this inadequacy by almost 66% (OR = 0.341; CI 0.131-0.891; p = 0.028), regardless of their body mass index. CONCLUSION: Eating intuitively, especially in accordance with body needs may be associated with lower chances of type 2 diabetics having inadequate glycemic control. LEVEL OF EVIDENCE: Level V, cross-sectional descriptive study.

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O objetivo deste trabalho foi avaliar a associação entre alimentação intuitiva e padrão alimentar, segundo a classificação NOVA, em uma população com diabetes mellitus tipo 2 (DM2). Trata-se de estudo observacional transversal em pacientes atendidos em um hospital universitário de Vitória-ES, Brasil. Para a coleta de dados, foi utilizado um questionário semiestruturado, e o consumo alimentar foi avaliado pelo nível de processamento de acordo com a classificação NOVA. O comer intuitivo foi analisado pela Intuitive Eating Scale-2. Foram avaliados 179 indivíduos, em sua maioria mulheres e idosos. A chance de os indivíduos consumirem alimentos não processados ou minimamente processados dobrou nos participantes que tinham feito dieta (OR = 2,149; IC95% = 1,142-4,045; p = 0,018). Em contraste, comer com permissão incondicional reduziu as chances de os participantes consumirem esse grupo de alimentos em 52,7% (OR = 0,473; IC95% = 0,235-0,952; p = 0,036). Além disso, as chances de os participantes consumirem alimentos ultraprocessados foram 2,34 vezes maiores naqueles que tinham DM2 há mais de 10 anos (OR = 2,344; IC95% = 1,114-4,933; p = 0,025). Ao avaliar o comer intuitivo, observou-se que comer em congruência com as necessidades corporais reduziu em 45% as chances de o indivíduo consumir alimentos ultraprocessados (OR = 0,547; IC95% = 0,309-0,968; p = 0,038). Portanto, as subescalas do comer intuitivo foram diferentemente associadas ao consumo alimentar de acordo com o nível de processamento de alimentos em indivíduos com DM2.

This work aimed to evaluate the association between intuitive eating and dietary pattern, according to the NOVA classification, in a population with type 2 diabetes mellitus (T2DM). This was an observational cross-sectional study in patients at a university hospital in Vitória-ES, Brazil. For data collection, a semi-structured questionnaire was used, and food intake was assessed by the level of processing according to the NOVA classification. Intuitive eating was assessed by the Intuitive Eating Scale-2, and 179 individuals, mostly female and elderly, were evaluated. The chance of individuals consuming unprocessed or minimally processed foods was doubled in those participants who had dieted (OR=2.149; CI95%=1.142-4.045; p=0.018). In contrast, eating with unconditional permission reduced the chances of participants consuming this group of foods by 52.7% (OR=0.473; CI95%=0.235-0.952; p=0.036). Moreover, the chances of participants consuming ultra-processed foods was increased by 2.34 times in those having T2DM for more than 10 years (OR=2.344; CI95%=1.114-4.933; p=0.025). When assessing intuitive eating, it was observed that eating in congruence with bodily needs reduced the chances of the individual consuming ultra-processed foods by 45% (OR=0.547; CI95%=0.309-0.968; p=0.038). Therefore, the subscales of intuitive eating were associated differently with food intake according to the level of food processing in individuals with T2DM

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O objetivo deste trabalho é estimar a frequência de estresse entre professores e verificar sua associação com variáveis sociodemográficas, características de trabalho e estado nutricional. Trata-se de estudo transversal com 84 professores da área de Ciências Humanas e Naturais, através dos instrumentos: IPAQ abreviado, escala demanda-controle de Karasek e Theorel e Job Stress Scale. O estado nutricional foi definido pelo Índice de Massa Corporal (IMC), o estado de saúde e as características de trabalho foram autorreferidas. Observou-se que 64,3% dos docentes apresentaram baixos níveis de estresse. Embora a prevalência encontrada seja menor do que em outros estudos, 35,7% mostraram alto estresse e trabalho passivo (n = 30). Dentre os estressores, destacam-se os deveres administrativos (p = 0,012) e o tempo exercendo o cargo administrativo (p = 0,024). O excesso de peso predominou na amostra. Diante disso, é fundamental repensar o modelo de gestão dessas instituições de modo a não prejudicar a saúde e atuação do profissional do ensino superior.

To estimate the frequency of stress among professors and to check its association with sociodemographic variables, work characteristics and nutritional status. Cross-sectional study with 84 professors from the Human and Natural Sciences area, using the instruments: abbreviated IPAQ, Karasek and Theorell and Job Stress Scale demand-control scales. Nutritional status was defined by Body Mass Index (BMI), health status and work characteristics were selfreported. It was observed that 64.3% professors had low stress levels. Although the prevalence found is lower than in other studies, 35.7% showed high stress and passive work (n = 30). Among the stressors, we highlight the administrative duties (p = 0.012) and the time exercising the administrative position (p = 0.024). Overweight predominated in the sample. It is essential to rethink the management model of these institutions so as not to damage the health and performance of higher education professionals.

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Fundamentos: O excesso de peso vem sendo considerado um importante problema de saúde pública. Na tentativa de reverter esse quadro, são propostos diversos tipos de tratamento. O óleo de cártamo ( Carthamus tinctorius ) vem sendo utilizado na prevenção/tratamento da obesidade. Objetivos: O objetivo deste trabalho foi avaliar os efeitos terapêuticos desse óleo em um modelo experimental de síndrome metabólica. Métodos: Inicialmente foram utilizados ratos Wistar alimentados com dieta altamente palatável (AP) por dez semanas. Após, os animais receberam a dieta AP com suplementação de óleo de soja (APOS) ou óleo de cártamo (APOC), na dosagem 1,0 ml/1000 g de peso do animal. No final do experimento, a composição corporal, o perfil lipídico e glicemia dos animais foram avaliados. Para a análise estatística, utilizou-se o teste t de Student. Resultados: Na primeira fase (indução da síndrome metabólica), os animais que receberam a dieta AP mostraram ganho de peso (p < 0,001), adiposidade visceral (p = 0,001), glicemia (p = 0,001) e triglicerídeos séricos (p = 0,03) significativamente mais elevados do que aqueles do grupo controle. Além disso, houve uma diferença no peso do fígado (p = 0,01). Esses resultados demonstram que a administração de dieta AP é um modelo eficaz para o estudo experimental da síndrome metabólica. Na segunda etapa, os animais do grupo APOC mostraram aumento de colesterol total (p < 0,05) e de LDL-colesterol (p < 0,001). Conclusão: Sob as condições experimentais referidas, conclui-se que a utilização de óleo de cártamo pode causar efeitos deletérios sobre o perfil lipídico em um modelo experimental de síndrome metabólica

Background: Overweight has been considered an important public health problem. To reverse this situation, various types of treatment are proposed. The safflower oil (Carthamus tinctorius L.) has been used in the prevention/treatment of obesity. Objectives: The aim of this study was to evaluate the therapeutic effects of this oil in an experimental model of metabolic syndrome. Methods: Male Wistar rats initially received a highly palatable (HP) diet for ten weeks for validation of a metabolic syndrome model. Following confirmation, the animals were treated with a HP diet and soybean oil (HPSO) or safflower oil (HPSA) supplementation (1.0 mL/1000 g of animal weight). At the end of the experiment, the body composition, lipid profile and blood glucose levels of the animals were assessed. Student t test was used for statistical analysis. Results: In the first stage (induction of metabolic syndrome), the animals given the HP diet showed gain weight (p < 0.001), visceral adiposity (p = 0.001), and significantly higher levels of blood glucose (p = 0.001) and triglycerides (p = 0.03) than those of the control group. Also, there was a difference in liver weight (p = 0.01). These results demonstrate that the HP diet administration is an effective model for the experimental metabolic syndrome study. In the second stage, the animals of the HPSA group showed increased total cholesterol (p < 0.05) and LDL-cholesterol (p < 0.001) levels. Conclusion: Under the referred experimental conditions, the use of safflower oil can cause possible deleterious effects on the lipid profile in a metabolic syndrome experimental model

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