PREVALÊNCIA DE FATORES DE RISCO CARDIOVASCULAR EM TRABALHADORES:

UM ESTUDO TRANSVERSAL

Authors

DOI:

https://doi.org/10.20873/2025_jul_20102

Abstract

Globalization and urbanization have significantly impacted the population's lifestyle and eating habits, contributing to the increased prevalence of non-communicable chronic diseases (NCDs). The objective of this study was to investigate the presence of cardiovascular risk factors and NCDs in workers of a food industry located in the North of Rio Grande do Sul. This is a cross-sectional study with 91 adult workers. A questionnaire was used containing demographic and socioeconomic variables, eating habits evaluated through the Food Guide for the Brazilian Population questionnaire, nutritional status by Body Mass Index (BMI), cardiovascular risk by measuring waist circumference (WC), and the prevalence of self-reported chronic diseases. A high prevalence of inadequate eating habits (49.45%) and inadequate nutritional status (65.48%) was found. Additionally, it was found that 72.22% of the workers had cardiovascular risk based on WC and that 32.97% reported the presence of at least one chronic disease. An association was found between WC cardiovascular risk and nutritional status (p=0.002). This study emphasizes the importance of managing NCD risk factors through adopting a healthy lifestyle based on healthy eating habits and maintaining adequate nutritional status.

KEYWORDS: Nutritional Status; Eating; Chronic Disease;

Author Biographies

Danieli Cristina Pasqualotto Torella, Universidade de Passo Fundo

Holds a degree in Nutrition from the University of Passo Fundo (2018-2021). Currently pursuing a postgraduate degree in Behavioral and Clinical Nutrition (2022-2024) at UNIGUAÇU. Master's candidate in Human Aging (PPGEH/UPF). Holds an Expert degree in Women’s Health (2022) from the Lucyanna Kalluf method. Works as a Nutritionist at the Geriatric Residence Solar Santa Tereza and in private practice. Has experience in dietary supplements, scientific research initiation, food labeling, and organizing scientific events

Georgia Lazzaretti Dolzan, Universidade de Passo Fundo

Nutritionist graduated from the University of Passo Fundo and currently pursuing a postgraduate degree in Sports and Aesthetic Nutrition at Instituto Plenitude! Provides online consultations worldwide and in-person services in the cities of Lagoa Vermelha and Passo Fundo - RS. Works with weight loss, muscle hypertrophy, and dietary reeducation! Serves adolescents, adults, and the elderly!

Carolina Pires Leal Donadussi, Universidade de Passo Fundo

Nutrition student at the University of Passo Fundo. Nutrition intern at Hospital São Vicente de Paulo in Passo Fundo, RS. Volunteer Research Scholarship holder

Carlos Gabriel Fauth da Silva, Universidade de Passo Fundo

Technologist in Gastronomy from Centro Universitário Leonardo da Vinci, chef specializing in Traditional Brazilian Cuisine, and a Nutrition student at the University of Passo Fundo.

Daiana Argenta Kümpel, Universidade de Passo Fundo

Graduated in Nutrition from the University of Cruz Alta (2006), with a postgraduate degree in Food Technology and Quality Control from the University of Passo Fundo (2008). Master's degree in Human Aging from the University of Passo Fundo (2012), where she was a Prosup/Capes scholarship holder with exclusive dedication. Doctoral candidate in Human Aging at the University of Passo Fundo (2020). Served on the editorial board of the Brazilian Journal of Human Aging Sciences (RBCEH) from March 2010 to April 2011. Works as a faculty member in the Nutrition Program at the University of Passo Fundo and as Coordinator of the Multiprofessional Residency Programs in Cancer Care and Cardiology UPF/HC/SMS, and tutor of the Integrated Multiprofessional Residency in Elderly Health and Cancer Care UPF/HSVP/SMS. Has experience in the field of Nutrition and Research, focusing primarily on the following topics: Human Aging, Geriatrics, Oncology, and Public Health.

Valéria Hartmann, Universidade de Passo Fundo

Holds a degree in Nutrition from the Federal University of Pelotas (1989), with specializations in Business Economics and Management (2003), Fruit and Vegetable Technology (2011), Food and Nutrition Unit Management (2020), and Maternal and Child Nutrition (2022). Master's degree in Bioexperimentaion from the UPF Graduate Program in Bioexperimentaion (2014). Currently an Adjunct Professor II at UPF, Coordinator of the Nutrition Program, part of the Extension Professor staff, and a doctoral candidate in the Human Aging Graduate Program at UPF. Has experience in the field of Nutrition, with an emphasis on Collective Food, Nutrition during Pregnancy, and Dietary Techniques, focusing primarily on the following topics: Food, Nutrition during Pregnancy, Good Practices in Food Services, Food Labeling, Menus, and Worker Nutrition.

Ana Luisa Sant' Anna Alves , Universidade de Passo Fundo

Holds a degree in Nutrition from the University of Vale do Rio dos Sinos (2003), a master's degree in Health Sciences with a concentration in Public Health from the University of Vale do Rio dos Sinos (2005), a Ph.D. in Epidemiology from the Federal University of Rio Grande do Sul (2014), and a postdoctoral fellowship at Technische Universität Kaiserslautern. Currently a professor at the University of Passo Fundo, RS, in the Nutrition program and the Graduate Program in Human Aging. Has experience in Nutrition and Public Health, focusing primarily on the following topics: nutritional epidemiology and population health conditions.

Cintia Cassia Tonieto Gris, Universidade de Passo Fundo

Holds a degree in Nutrition from the University of Passo Fundo (UPF) and a master's degree in Food Science and Technology from the University of Passo Fundo. Worked (2015-2020) at the Center for Alternative Popular Technologies (CETAP) as an advisor and extensionist, focusing on the promotion and defense of the Human Right to Adequate Food (DHAA), food security and nutrition, healthy and sustainable eating, and conscious and responsible consumption. Currently, is a faculty member in the Nutrition program at the University of Passo Fundo, a doctoral candidate in the Nutrition Graduate Program at the Federal University of Santa Catarina (UFSC), and a member of the Nutrition Research Center for Meal Production (NUPPRE) and the Observatory for Healthy and Sustainable Eating (OBASS) at UFSC. Key areas of focus in her academic and professional career include: food security and nutrition, food quality and functional properties, family farming, and food and sustainability.

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Published

2025-07-17

How to Cite

Pasqualotto Torella, D. C., Lazzaretti Dolzan, G., Pires Leal Donadussi, C., Fauth da Silva, C. G., Argenta Kümpel, D., Hartmann, V., … Tonieto Gris, C. C. (2025). PREVALÊNCIA DE FATORES DE RISCO CARDIOVASCULAR EM TRABALHADORES:: UM ESTUDO TRANSVERSAL. DESAFIOS - Revista Interdisciplinar Da Universidade Federal Do Tocantins, 12(4), 1–18. https://doi.org/10.20873/2025_jul_20102

Issue

Vol. 12 No. 4 (2025): Fluxo Contínuo

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Artigos

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Copyright (c) 2025 Danieli Cristina Pasqualotto Torella, Georgia Lazzaretti Dolzan, Carolina Pires Leal Donadussi, Carlos Gabriel Fauth da Silva, Daiana Argenta Kümpel, Valéria Hartmann, Ana Luisa Sant' Anna Alves , Cintia Cassia Tonieto Gris

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