Consumption of ultra-processed and indigenous foods in Mayan families of overweight or obese schoolchildren

Abstract

Introduction. Overweight and obesity caused by the consumption of ultra-processed foods is a public health problem. Since this type of food has a high energy density, unlike indigenous, which provides healthy nutrients such as fiber, vitamins and minerals. Objective. Describe the consumption of ultra-processed and indigenous foods in Mayan families with schoolchildren who are overweight or obese. Methodology. Quantitative, descriptive, observational and cross-sectional study. 58 families with at least one overweight or obese student participated. The habitual diet and frequency of food consumption instrument was applied, and the foods were classified into ultra-processed and indigenous. All data were analyzed with descriptive statistics with frequencies and percentages. Results. 67.2 % of the participants had secondary education, 89.7 % were Mayan speakers and 15.5 % produced food in the cornfields. Of the native foods included in the usual diet, tomatoes predominated 63.8 %, habanero chili 46.6 %, black beans 44.8 %, and raw milk 41.4 %. In the ultra-processed foods, those with the highest consumption were tortillas 96.6%, sugar 77.7 %, edible oil 75.9 % and dough 60.3 %. Conclusions. Since ultra-processed foods with high calorie content and little nutritional value have reached rural areas, it is essential to promote and educate for health, as well as implement interventions to create family gardens in order to obtain local foods that improve eating habits in overweight or obese schoolchildren.