Outras maneiras de comer: a influência de reações adversas aos alimentos nas escolhas e práticas alimentares
Data
2022-07-06
Autores
Elesbão, Tatiana Neis [UNIFESP]
Orientadores
Juzwiak, Claudia Ridel [UNIFESP]
Tipo
Dissertação de mestrado
Título da Revista
ISSN da Revista
Título de Volume
Resumo
As reações adversas aos alimentos são reações anormais e incluem alergias e intolerâncias alimentares, doença celíaca ou sensibilidade ao glúten não-celíaca. Apesar da diferença entre elas com relação aos sintomas e efeitos no organismo, a principal estratégia de tratamento é a mesma: a restrição dos alimentos que contenham a substância desencadeadora da reação adversa. Logo, deixar de comer ocasiona mudança na vida dos comedores em âmbito individual e social, causada pela restrição de alimentos. O presente estudo, de abordagem qualitativa, tem como objetivo a compreensão de como os participantes veem a si mesmos, como pessoa com reação adversa aos alimentos, e verificar como ocorre o processo de escolhas e práticas alimentares em pessoas com reações adversas aos alimentos, em especial as estratégias e negociações adotadas para comer fora do espaço doméstico, em companhia e em outras situações de consumo. Para isso, foram realizadas entrevistas por webconferência com 25 participantes de todas as regiões do Brasil, com roteiro semiestruturado contando com perguntas abertas, norteadoras e de sondagem. A Análise de Conteúdo foi o método escolhido para a análise e interpretação dos dados, tomando como referencial teórico o Food Choice Process Model, para auxiliar na compreensão dos determinantes das escolhas alimentares, ao longo da trajetória de vida até o impacto do diagnóstico e as mudanças causadas nos sistemas pessoais de escolhas alimentares. Também foi aplicada a estratégia de foto elicitação, de modo que foram enviados fotos e relatos de momentos de escolhas alimentares pautadas na reação adversa aos alimentos. Como resultado da análise de conteúdo, os códigos definidos a priori e emergentes foram agrupados em quatro núcleos temáticos: “Percepções sobre o comer”, “Curso de vida e pontos de virada: descobrindo a condição”, “Partilhando os alimentos” e “Descobrindo o que é possível comer”. Os participantes apresentaram diagnósticos de doença celíaca (11/25), intolerância à lactose (4/25), doença celíaca e intolerância à lactose (6/25), doença celíaca e alergia à proteína do leite de vaca (1/25), e 2 autorreferem-se com reações adversas relacionadas ao glúten. O processo de escolhas e práticas alimentares é marcado fortemente pelo diagnóstico, sendo um ponto de transição ou de virada. A maneira como as pessoas lidam com as restrições alimentares varia muito em função da gravidade e dos sintomas. No caso da doença celíaca a percepção de risco é maior, pois além do cuidado na identificação da presença do glúten nos alimentos, há o risco de contaminação acidental e contaminação cruzada. Com relação ao sistema pessoal de escolhas alimentares, a saúde é o principal determinante, que norteia as escolhas alimentares dos participantes. Quatro principais determinantes estão inter-relacionados tendo como norte principal o controle da reação adversa aos alimentos: disponibilidade, custo, gerenciamento das relações, e saber-fazer.
Adverse reactions to food are unusual reactions and include food allergies and intolerances, celiac disease, or non-celiac gluten sensitivity. Despite the difference between them in terms of symptoms and effects on the body, the main treatment strategy is the same: restriction of foods that contain the substance that causes the adverse reaction. Therefore, not eating causes changes in the eaters’ lives at an individual and social level, caused by food restriction. This study, with qualitative approach, aims to understand how the participants see themselves as a person who presents adverse reaction to food, and to verify how the process of food choices and practices occurs in people with adverse reactions to food, especially the strategies and negotiations adopted to eat outside home, in groups and in other situations. For this, interviews were carried out via web conference with 25 participants from all regions of Brazil, with a semi-structured script with open, guiding and polling questions. The Content Analysis was chosen as the method for analysis and interpretation of the data and the Food Choice Process Model was taken as a theoretical framework to assist in the comprehension of the determiners of food choices, throughout the life course until the impact of the diagnosis and the changes caused in personal food choice systems. The photo elicitation strategy was also applied, so that photos and reports of moments of food choices were sent based on the adverse reaction to food. As a result of the content analysis, the codes defined at first and emerging ones were grouped into four thematic conters: “Perceptions about eating”, “Life course and turning points: discovering the condition”, “Sharing food” and “Discovering what is possible to eat”. Participants had diagnoses of celiac disease (11/25), lactose intolerance (4/25), celiac disease and lactose intolerance (6/25), celiac disease and allergy to cow's milk protein (1/25), and 2 self-reported adverse reactions related to gluten. The process of food choices and practices is strongly marked by the diagnosis, which is a transition or turning point. The way people deal with food restrictions differs greatly depending on their severity and symptoms. In the case of celiac disease, the perception of risk is greater, because in addition to the care in identifying the presence of gluten in foods, there is a risk of accidental contamination and cross contamination. Regarding the personal system of food choices, health is the main determinant, which guides participants’ food choices. Four main determiners, whose main guide is the control of adverse reaction to food, are interrelated: availability, cost, relationship management, and know-how.
Adverse reactions to food are unusual reactions and include food allergies and intolerances, celiac disease, or non-celiac gluten sensitivity. Despite the difference between them in terms of symptoms and effects on the body, the main treatment strategy is the same: restriction of foods that contain the substance that causes the adverse reaction. Therefore, not eating causes changes in the eaters’ lives at an individual and social level, caused by food restriction. This study, with qualitative approach, aims to understand how the participants see themselves as a person who presents adverse reaction to food, and to verify how the process of food choices and practices occurs in people with adverse reactions to food, especially the strategies and negotiations adopted to eat outside home, in groups and in other situations. For this, interviews were carried out via web conference with 25 participants from all regions of Brazil, with a semi-structured script with open, guiding and polling questions. The Content Analysis was chosen as the method for analysis and interpretation of the data and the Food Choice Process Model was taken as a theoretical framework to assist in the comprehension of the determiners of food choices, throughout the life course until the impact of the diagnosis and the changes caused in personal food choice systems. The photo elicitation strategy was also applied, so that photos and reports of moments of food choices were sent based on the adverse reaction to food. As a result of the content analysis, the codes defined at first and emerging ones were grouped into four thematic conters: “Perceptions about eating”, “Life course and turning points: discovering the condition”, “Sharing food” and “Discovering what is possible to eat”. Participants had diagnoses of celiac disease (11/25), lactose intolerance (4/25), celiac disease and lactose intolerance (6/25), celiac disease and allergy to cow's milk protein (1/25), and 2 self-reported adverse reactions related to gluten. The process of food choices and practices is strongly marked by the diagnosis, which is a transition or turning point. The way people deal with food restrictions differs greatly depending on their severity and symptoms. In the case of celiac disease, the perception of risk is greater, because in addition to the care in identifying the presence of gluten in foods, there is a risk of accidental contamination and cross contamination. Regarding the personal system of food choices, health is the main determinant, which guides participants’ food choices. Four main determiners, whose main guide is the control of adverse reaction to food, are interrelated: availability, cost, relationship management, and know-how.
Descrição
Citação
ELESBÃO, Tatiana. Outras maneiras de comer: a influência de reações adversas aos alimentos nas escolhas e práticas alimentares. 2022. 90 f. Dissertação (Mestrado Interdisciplinar em Ciências da Saúde) - Instituto de Saúde e Sociedade, Universidade Federal de São Paulo, Santos, 2022.