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espanolIntroduccion: los jovenes universitarios enfrentan diversas situaciones sociales que generan cambios en los estilos de vida. Estos estan asociados a desequilibrios en la ingesta dietetica, caracterizada por una gran densidad calorica, lo que produce sobrepeso. Al mismo tiempo, se conoce la relacion entre los patrones de consumo y la composicion corporal, pero existe un vacio en la poblacion universitaria colombiana. Asi pues, el objetivo de esta investigacion fue determinar la relacion del patron de consumo de alimentos con la composicion corporal en universitarios. Metodo: estudio observacional, descriptivo, de corte transversal con una muestra de 189 estudiantes. Se incluyeron variables sociodemograficas obtenidas por encuesta, variables de composicion corporal derivadas de la bioimpedancia, y los grupos de alimentos y sus categorias por el metodo del recordatorio de 24 horas. Se realizo un modelo de regresion logistica multinomial para explicar la composicion corporal de acuerdo con el consumo de los grupos de alimentos. Resultados: se obtuvieron asociaciones estadisticamente significativas entre el consumo de alimentos y la composicion corporal para la grasa visceral y el consumo de huevos, carnes, embutidos y granos (p = 0,024), y para el consumo de azucares con respecto a la masa osea (p = 0,029) y la masa muscular (p = 0,013). El modelo de regresion multiple mostro que el consumo de azucar incrementa la probabilidad de tener grasa visceral (OR = 2,71) y la probabilidad de clasificar a una persona como obesa (OR = 2,55). El consumo de huevos, carnes, embutidos y granos favorece la clasificacion de la grasa visceral como aceptable (OR = 0,14). El consumo de frutas y verduras incrementa la probabilidad de presentar un alto porcentaje de agua (OR = 5,41) y la clasificacion del porcentaje de grasa como bajo (OR = 3,60). Conclusiones: el consumo de frutas y verduras se corresponde con un porcentaje bajo de grasa; no obstante, su ingesta se vincula proporcionalmente con altos niveles de agua corporal. Se deben realizar estudios que establezcan asociaciones entre la composicion corporal y el consumo de alimentos, teniendo en cuenta la ingesta especifica que pueda establecer una correlacion con mayor precision. EnglishIntroduction: young university students face a social dynamics that has generated complex lifestyles and, especially, an imbalance in the intake of macro and micronutrients, characterized by having a high caloric density intake, which results in significant excess of weight. It is unknown if these consumption patterns are related to body composition. This research aimed to determine the relationship between pattern of food con-sumption and body composition in university students. Method: an observational, descriptive, cross-sectional study with a sample of 189 students. Sociodemographic variables obtained by a survey, body composition variables obtained by bioimpedance, and food groups and their categories obtained via a 24-hour reminder method were included. A multinomial logistic regression model was performed to explain body composition according to consumption of food groups. Results: statistically significant associations were obtained between food consumption and body composition for visceral fat and consumption of eggs, meats, sausages and grains (p = 0.024), and consumption of sugars with bone mass (p = 0.029) and muscle mass (p = 0.013). The multiple regression model showed that sugar consumption increases the risk of having visceral fat (OR = 2.71), and increases the probability of being classified as an obese person (OR = 2.55). Consumption of eggs, meats, sausages, and grains favors an acceptable percentage of visceral fat (OR = 0.14). The consumption of fruits and vegetables increases the risk of having a high percentage of water (OR = 5.41), and low fat percentage (OR = 3.60). Conclusions: the consumption of sugars seems to have a close relationship with variables of body composition such as visceral fat, bone mass, and muscle mass. The consumption of fruits and vegetables was related to a low percentage of fat; however, their consumption is proportionally related to high levels of body water. Studies to establish associations between body composition and food consumption should be carried out taking into account specific intakes in order to establish a more accurate association. |
