Fatores associados à pior qualidade de vida e o elevado consumo de alimentos ultraprocessados em indivíduos com diabetes mellitus tipo 2

Abstract

The study aimed to evaluate factors associated with poorer quality of life and high consumption of ultra-processed foods in individuals with type 2 diabetes mellitus. A cross-sectional study was conducted with 158 individuals with type 2 diabetes mellitus of both sexes, 20 years or older, accompanied by an outpatient clinic of a referral hospital in the city of Juiz de Fora, Minas Gerais. The research was conducted from November 2017 to November 2018 with the collection of clinical, socioeconomic data, anthropometry, food intake, level of knowledge about diabetes, adherence to self-care practices and quality of life. The main results are the predominance of females (65,8%) with a median age of 61 years (32 - 80 years), prevalence of low adherence to self-care (87,3%) despite 70,9% of participants had adequate knowledge about the disease and 56,3% better quality of life. Through hierarchical multiple logistic regression analysis, marital status was verified as distal factor strongly associated with quality of life (OR = 2,81; 95% CI 1,31-6,03; p = 0,008), besides age (OR = 0,92; 95% CI 0,88 – 0,96; p <0,000), the presence of comorbidities (OR = 0,27; 95% CI 0,08 – 0,91; p = 0,035) and unprocessed food consumption (OR = 0,99; 95% CI 0,99 – 1,00; p = 0,045). High consumption of ultra-processed foods was associated with the presence of comorbidities in addition to diabetes (OR = 5,05; 95% CI 1,14-22,34; p = 0,033), total caloric intake (OR = 1,003; 95% CI 1,002-1,004; p < 0,001) and the amount of dietary fiber ingested (OR = 0,89; 95% CI 0,84-0,95; p <0,001). In conclusion, individuals with type 2 diabetes mellitus who have family support, older age and the presence of comorbidities, as well as higher consumption of unprocessed foods, are less likely to have a worse quality of life. It is necessary to monitor the dietary practices of these people with a view to improving the quality of food, by promoting the consumption of unprocessed and minimally processed foods to the detriment of the ultra-processed ones.