Table 2.
Crude and adjusted analyses of food intake according to their degree of processing associated with handgrip strength in boys. São Luís, Maranhão, Brazil, 2016/2017
| Characteristic | Crude analysis | Adjusted analysis* | ||
|---|---|---|---|---|
| β (95%CI) | ">p | β (95%CI) | ">p | |
| Food | ||||
| Culinary preparations (%) | < 0.001 | 0.001 | ||
| 1st tertile | 1 | 1 | ||
| 2nd tertile | 1.04(-0.06;2.15) | 1.37(0.20;2.54) | ||
| 3rd tertile | 2.09(1.00;3.18) | 1.95(0.80;3.10) | ||
| Processed (%) | 0.243 | 0.168 | ||
| 1st tertile | 1 | 1 | ||
| 2nd tertile | 0.70(-0.42;1.82) | 0.50(-0.67;1.68) | ||
| 3rd tertile | 0.68(-0.42;1.78) | 0.80(-0.33;1.95) | ||
| Ultra-processed (%) | < 0.001 | < 0.001 | ||
| 1st tertile | 1 | 1 | ||
| 2nd tertile | -0.73(-1.79;032) | -0.32(-1.42;0.78) | ||
| 3rd tertile | -2.50(-3.59;-1.40) | -2.38(-3.53;-1.23) | ||
Caption *Age, socioeconomic status, skin color, work, alcohol consumption, tobacco smoking, physical activity, and depressive symptoms