Oliveira, Antonio Manuel Gouveia deCosta, Raiane Medeiros2025-07-212025-07-212025-04-25COSTA, Raiane Medeiros. Alimentos ultraprocessados: influência nas escolhas alimentares, no consumo dos grupos de alimentos e na ingestão de nutrientes em trabalhadores da indústria de transformação do Rio Grande do Norte. Orientador: Dr. Antonio Gouveia Oliveira. 2025. 91f. Tese (Doutorado em Ciências da Saúde) - Centro de Ciências da Saúde, Universidade Federal do Rio Grande do Norte, Natal, 2025.https://repositorio.ufrn.br/handle/123456789/64750The consumption of ultra-processed foods (UPF) has been increasing worldwide, changing food choices and replacing fresh and minimally processed foods in the population's eating habits. The objective of this project was to evaluate possible nutritional effects of UPF consumption on nutrient intake, deviations from nutritional recommendations and trends in food group consumption This is an observational, cross-sectional study, based on a probabilistic sample that included 921 workers from 33 manufacturing companies in Rio Grande do Norte (average age 38 years, 56% men). The 24-hour recall was used, with subsequent classification of food groups and level of processing according to the Food Guide for the Brazilian Population. Stata 15.1 was used for statistical analysis of the data with linear regression or logistic regression methods. Higher UPF consumption was associated with higher energy, carbohydrate and fat intake and lower consumption of natural or minimally processed foods. In addition, the consumption of mechanically separated meat (MSM) represented approximately 10% of the total daily energy intake of individuals, with almost half of the energy coming from AUP supplied during the day. A trend towards replacing proteins from unprocessed sources with MSM was also observed. When analyzing nutritional inadequacies, the general population presents deficits in energy and all macronutrients, as well as deviations in some micronutrients. With the increase in the contribution of UPF in the diet, there is a tendency towards a greater energy intake, which results mainly from the increase in the intake of fats and carbohydrates and, conversely, a decrease in the intake of proteins and fibers.pt-BRAcesso AbertoAlimentos ultraprocessadosIngestão de nutrientesEscolhas alimentaresProdutos cárneosdoctoralThesisCIENCIAS DA SAUDE