2023-08-112023-08-112022-02-02DANTAS, Sandy Gonçalves. Prevalência de consumo regular de alimentos em celíacos segundo o grau de processamento. Orientadora: Carolina Vieira Bezerra Moreira. 2022. 50 f. Trabalho de Curso (Bacharelado em Nutrição) - Faculdade de Nutrição, Instituto de Ciências da Saúde, Universidade Federal do Pará, Belém, 2022. Disponível em: https://bdm.ufpa.br:8443/jspui/handle/prefix/5986. Acesso em:.https://bdm.ufpa.br/handle/prefix/5986Background: celiac disease (CD) is an enteropathy triggered by the ingestion of foods that contain gluten, and the recommended nutritional therapy is the complete removal of gluten from the diet. Objective: To describe the prevalence of regular food consumption, according to the life cycle and biological sex of celiac individuals. Methods: This is a descriptive observational study of a case series with celiac individuals of both sexes and different life cycles, carried out through an online food frequency questionnaire, in which the foods were separated according to their degree. of processing. Results: 19 celiac patients participated in the study, being 31.5% children, 26.3% adolescents and 42.1% adults. The group with the highest percentages of relative frequency of regular consumption in all life cycles was that of in natura/minimally processed foods, with 40.8% of regular consumption only by children. In processed foods, children also had the highest percentage of relative frequency of regular consumption (8.3%). In contrast, ultra processed foods obtained the lowest percentages of relative frequency of regular consumption in life cycles. Conclusion: this study detected a higher regular food consumption of in natura/minimally processed foods in the diet, especially among celiac children.Acesso AbertoDoença celíacaConsumo alimentarProcessamento dos alimentosCeliac diseaseFood consumptionFood processingCNPQ::CIENCIAS DA SAUDE::NUTRIÇÃOTrabalho de Curso - Graduação - Monografia