Abstract
Introduction
Muscle strength (MS), an important marker of health and functional capacity in workers, can be compromised by high consumption of ultra-processed foods (UPF), a dietary pattern associated with adverse health outcomes.
Objectives
To evaluate the association between handgrip, scapular, and lumbar MS and UPF consumption among workers from the Brazilian Midwest.
Methods
This cross-sectional study is part of a larger project entitled BRAHeLiQ-Workers. The sample consisted of 804 workers. MS was assessed using dynamometry, and UPF consumption was measured using the PeNSE questionnaire, categorized as irregular (0–4 days) or regular (5–7 days) consumption over the previous seven days. The associations between the variables were estimated using Poisson regression with robust variance, with a significance level of p < 0.05. Variables with p < 0.20 in the crude analysis were included in the adjusted models, which were adjusted for BMI, age group, education, and race/color, and performed separately for each muscle group. The study was approved by the Brazilian Research Ethics Committee (No. 6.436.246).
Results
Of the participants, 63.7% were female. In the adjusted analysis, among women, regular consumption of sweets and soft drinks was associated with a lower prevalence of low lumbar muscle strength (PRadj = 0.78; 95% CI: 0.61–0.99 and PRadj = 0.62; 95% CI: 0.43–0.88, respectively). No statistically significant associations were observed between UPF consumption and handgrip or scapular MS. The results showed that regular UPF consumption was associated with a lower prevalence of low lumbar muscle strength among women.
Conclusions
These findings expand the evidence on dietary factors associated with MS among female workers, providing relevant support for future occupational health promotion strategies.
Key messages
• Regular intake of ultra-processed foods was associated with lower prevalence of low lumbar muscle strength among female workers.
• Dietary patterns may influence muscle strength, highlighting nutrition as a key target for occupational health strategies.