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CONSUMPTION OF ULTRA-PROCESSED PRODUCTS AND COFFEE

AMONG UNIVERSITY PROFESSORS: AN ANALYSIS BY AREA OF

ACTIVITY

Acacio Silva Barros1

Camila Helena de Souza Queiroz2

Abstract: Contemporary diets have been marked by the increased consumption of ultra-processed

foods, rich in sugars, fats and additives, often associated with chronic non-communicable diseases

(NCDs). Coee, one of the most consumed beverages worldwide, has been studied for its stimulating

eects and potential health benets. In the university environment, professors face long working

hours and high levels of stress, factors that inuence their food choices. However, there is a gap in

the literature on the consumption of ultra-processed foods and coee among university professors,

considering their area of activity. This study aims to analyze the consumption of these products

among professors from dierent areas of knowledge, understanding structural and cultural factors

that inuence such choices and proposing strategies to promote healthy eating. The research, with

a quantitative and cross-sectional approach, will use structured questionnaires for data collection,

with a sample stratied between health sciences, humanities and exact sciences. Statistical analysis

will be conducted through tests such as ANOVA and logistic regression. The results indicated that

coee consumption is high, varying between academic areas. Health and exact sciences professors

consume 1 to 3 cups a day, while biology professors have a lower prevalence. As for ultra-processed

foods, the frequency also varies, being lower in the biology area. The conclusions highlight the need

for institutional strategies to encourage healthy eating habits, contributing to the quality of life and

1 Graduated in Nutrition from FAINC, specialization in Nutrition and physiology applied to

exercise from Uniguacu

2 Graduated in Biological Sciences from the State University of Campinas, Nutritionist from the

University of Guarulhos, Specialist in Maternal and Child Nutrition from Estácio de Sá and Master in

Sciences from the University of São Paulo.

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performance of professors in the university environment.

Keyword: Ultra-processed foods.Coee.Professors.University students.Caeine.

INTRODUCTION

Contemporary food has been marked by the growing consumption of ultra-processed foods,

which are industrial formulations rich in sugars, fats, additives and poor in essential nutrients. These

products are associated with an increase in chronic non-communicable diseases (NCDs), such as

obesity, diabetes, and cardiovascular disease, as highlighted by Monteiro et al.,(2019) and Lane et

al.,(2021). At the same time, the consumption of coee, one of the most consumed beverages globally,

has been studied for its stimulating eects and potential health benets, such as improved cognitive

and physical performance, according to Nehlig (2016).

In the university context, teachers face specic challenges, such as long working hours and

stress, which inuence their food choices. However, there is a gap in the literature on the consumption

prole of ultra-processed foods and coee among university professors, especially when analyzed by

area of expertise. This study seeks to ll this gap by investigating how these eating practices manifest

themselves in this specic group. The pertinent problem is: What are the consumption patterns of

ultra-processed products and coee among university professors from dierent areas of knowledge,

and how do structural and cultural elements of these areas inuence these choices?

This study focuses on the consumption of ultra-processed foods and coee among university

professors, with emphasis on the dierences observed between areas of activity, such as health, human

and exact sciences. The choice of this approach is justied by the relevance of the theme to public

health and the need to understand how occupational and disciplinary factors inuence eating habits.

In addition, the COVID-19 pandemic has exacerbated changes in dietary patterns, as evidenced by

Lima et al.,(2023) and Silva et al.,(2024), making the analysis of these practices in the post-pandemic

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context even more relevant.

The social relevance of this study lies in the impact that eating habits have on the health and

quality of life of university professors, professionals who work in academia and in the production

of knowledge. The understanding of these patterns can support health promotion policies in the

university environment.

Scientically, the study contributes to the literature on food and health, by exploring the

nuances of ultra-processed food and coee consumption in a specic group, considering variables

such as area of activity and pandemic context. In addition, the ndings can help in the development

of strategies to reduce the consumption of harmful foods and promote healthier eating practices, in

line with the recommendations of the Food Guide for the Brazilian Population (2014), as discussed by

Barbosa et al., (2020).

This study will adopt a quantitative and cross-sectional approach, using structured

questionnaires to collect data on the consumption of ultra-processed foods and coee among university

professors. The sample will be stratied by area of activity (health, human and exact sciences),

ensuring the representativeness of each group. The data will be analyzed through descriptive and

inferential statistics, using tests such as ANOVA and logistic regression to identify associations

between variables. As suggested by Galesi-Pacheco et al.,(2019) and López-Olivares et al.,(2023). The

research will follow the ethical principles of Resolution 510/2016 of the National Health Council.

The general objective of this study is to analyze the prole of consumption of ultra-processed

foods and coee among university professors, considering the dierences by area of activity. As

specic objectives, it is sought: To compare eating habits among professors from dierent areas of

activity and to propose strategies for the promotion of healthy eating in the university environment,

based on the ndings of the study.

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METHODOLOGY

This descriptive eld research, with qualitative-quantitative analysis, was carried out with

186 university professors in the areas of biology, humanities, exact sciences and health, from all

regions of Brazil. The study aimed to analyze dierent aspects of the eating behavior and physical

activity of these teachers. For data collection, a form was developed on Google Forms, containing

29 questions. Of these, 10 were demographic, while 10 specic questions addressed the regularity of

physical exercise. In addition, 6 questions about carbohydrate and coee consumption were included,

with closed answer options: Sporadic (less than 2 times a month), 1 to 3 times a week, 1 to 2 times a

day, 4 or more times a week, and No Consumption.

The sample was composed of university professors working in higher education institutions

from all regions of Brazil, without distinction of age, sex or color. The selection of participants took

place through direct invitation and dissemination of the form in academic networks and groups of

professors. Only those who agreed to approve the Informed Consent Form (ICF) online participated.

Teachers who were not working in higher education or who refused to apply for the ICF were excluded.

RESULT AND DISCUSSION

The table presents the distribution of coee consumption among students from dierent

academic areas (Biological, Exact, Human and Health), categorized into consumption ranges (1-3

cups, 3-6 cups, 6 cups or more, and non-consumers).

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Table 1: Survey data (2025).

It is observed that most students consume coee, with percentages ranging from 55.56%

(Biological) to 68.18% (Health) in the range of 1-3 cups daily. This pattern of consumption aligns with

the evidence presented by Nehlig (2016), who highlighted that moderate coee consumption (up to

400 mg of caeine daily, equivalent to approximately 5 cups) is not harmful and can have positive

eects on alertness, concentration, and mood. However, the table also reveals that a signicant portion

of teachers (11.11% to 13.64%) do not consume coee, which may indicate individual dierences in

caeine sensitivity or personal preferences.

The study by Pereira et al.,(2023) corroborates the relevance of coee consumption in the

university context, by investigating the relationship between caeine consumption and the prevalence

of migraine among students and professors. Although most participants (95%) consumed between 1-5

cups of coee daily, no signicant association was found between the amount of coee ingested and

the frequency of headache (p=0.315). This result suggests that, although coee consumption is high,

its inuence on health may vary according to individual factors, such as sensitivity to caeine and

predisposition to disorders such as migraine.

With regard to vocal health, Bhatti et al., (2024) investigated the impact of caeine

consumption on university professors, nding that 80.11% of the participants were caeine consumers.

However, the study did not identify a signicant relationship between caeine consumption and vocal

impairments, suggesting that other factors, such as gender and age, have a greater inuence on this

aspect. This nding is relevant for the interpretation of the table, as it indicates that, although coee

consumption is prevalent, its eects may not be uniform across dierent dimensions of health.

LaRocca (2020) explored the relationship between caeine consumption, stress, and anxiety

among university professors, highlighting that caeine use is associated with habits, comfort, and

productivity. This consumption pattern is related to the data in the table, which show a high prevalence

of coee consumption among teachers in all areas, possibly reecting the search for greater alertness

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and academic performance. However, the study also points out that anxiety and stress are inuenced

by factors other than caeine consumption, such as cultural issues, which highlights the complexity

of this relationship.

Brand and Koch (2016) discussed the use of caeine pills for cognitive enhancement among

college students, highlighting that attitude toward neuroenhancement and subjective norm are

important predictors of behavior. This nding is related to the present study, as it shows a signicant

consumption of coee among teachers, especially in the range of 1-3 cups per day. The preference for

traditional methods of consuming caeine, such as coee, over pills, reects cultural dierences or

dierences in access to these substances.

López-Olivares et al.,(2023) and Barbosa et al.,(2020) addressed the relationship between

dietary patterns and health, highlighting the importance of a balanced diet. Although coee

consumption is common, as evidenced in the table, it is necessary to consider that it must be part

of a healthy lifestyle, which includes physical activity and other appropriate eating habits. The high

prevalence of coee consumption is indicative of dietary practices that prioritize convenience and

immediate stimulation, to the detriment of a more balanced approach.

Table 2: Data from the survey on ultra-processed foods (2025).

Area of

Expertise

Ultra-Processed Product Sporadic (less

than 2 times a

month)

1 to 3 times

a week

1 to 2 times

a day

4 or more

times per

week

Non-Consumption

Health

Ultra-processed and

Sausage

50% 33,30% 16,70% -10%

Human 33,30% 41,70% 12,50% -8,30%

Exact 41,20% 41,20% - - 5,90%

Biological 33,30% -16,70% -33,30%

Health

Frozen Ready

Preparations

40% 33,30% 10% -10%

Human 33,30% 41,70% 12,50% -8,30%

Exact 41,20% 41,20% 5,90% -5,90%

Biological 33,30% -16,70% -33,30%

Health

Cookies, Biscuits and

Industrialized Cakes

40,91% 36,36% 13,64% -9,09%

Human 38,89% 38,89% 11,11% 11,11% 5,56%

Exact 60% 40% - - -

Biological 66,67% 33,33% - - -

Health Ice Cream, Sweet Pies,

Candies and Sugary

Candies

40,91% 36,36% 13,64% -9,09%

Human 38,89% 38,89% 11,11% 11,11% 5,56%

Exact 60% 40% - - -

Biological 66,67% 33,33% - - -

Health Soft Drinks, Carbonated

Beverages, Boxed and

Powdered Juices

33,30% 25% 8,30% 8,30% 25%

Human 28,60% 14,30% 14,30% 28,60% 14,30%

Exact 33,30% 33,30% - - 33,30%

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Source: Synthesis form in Google Forms (2025).

Table 2 shows the distribution of the consumption of ultra-processed foods among dierent

areas of activity, highlighting signicant variations. In the area of Health, for example, 50% of

respondents consume “ultra-processed foods and sausages” sporadically (less than 2 times a month),

while 16.7% consume them 1 to 2 times a day. In Organic Products, 33.3% do not consume “frozen

ready-to-eat preparations”, but 16.7% ingest them daily.

In Exact Sciences, 60% report sporadic consumption of “ice cream, sweet pies and sugary

drinks”. These patterns reect a heterogeneous consumption trend, with an emphasis on sporadic to

moderate frequencies, possibly inuenced by contextual factors, such as the COVID-19 pandemic.

Although the study by Lima et al. (2023) focused on university students, the factors that led

to the increase in the consumption of ultra-processed foods in this group — such as stress, change of

routine, and sedentary lifestyle — are analogous to those faced by teachers during the pandemic (e.g.,

adaptation to remote teaching, work pressure). Thus, it is plausible to infer that teachers have also

adopted similar eating behaviors.

In the area of Biologicals, 66.67% of the respondents consume “ice cream and sweets”

sporadically (less than 2 times a month). This high percentage of sporadic consumption (not daily, but

frequent) reects the same trend identied by Lima et al.,(2023) that is, an increase in the consumption

of ultra-processed foods in contexts of abrupt changes (such as the pandemic).

Ultra-processed foods are easily accessible, ready to eat, and often replace traditional

meals in situations of lack of time (common in periods of adaptation to remote work). Situations

Health Ice Cream, Sweet Pies,

Candies and Sugary

Candies

40,91% 36,36% 13,64% -9,09%

Human 38,89% 38,89% 11,11% 11,11% 5,56%

Exact 60% 40% - - -

Biological 66,67% 33,33% - - -

Health Soft Drinks, Carbonated

Beverages, Boxed and

Powdered Juices

33,30% 25% 8,30% 8,30% 25%

Human 28,60% 14,30% 14,30% 28,60% 14,30%

Exact 33,30% 33,30% - - 33,30%

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of psychological pressure (such as the pandemic) can lead to comfort eating, that is, impulsive food

choices, rich in sugars and fats, such as sweets and ice cream. Despite being a “sporadic” (not daily)

consumption, frequent repetition of this behavior — even on a small scale — is associated with

cardiometabolic risks, as demonstrated by Lane et al.,(2021) and Pagliai et al.,(2021).

The systematic review by Lane et al.,(2021) showed that the consumption of ultra-processed

foods is associated with a higher risk of obesity, metabolic syndrome, and depression. These risks are

critical for teachers, a group exposed to high workloads and chronic stress. In the present study, the

frequent consumption of “industrialized cookies and cakes” (16.7% in Biological) and “soft drinks”

(8.3% daily in Health) contributes to chronic conditions, as highlighted by Lane et al.,(2021).

In the study by Monteiro et al., (2019), through the NOVA classication, it was possible

to identify the products listed in the table as ultra-processed, due to the presence of additives and

industrial processes. For example, “carbonated beverages” and “powdered juices” (33.3% of sporadic

consumption in Health) are typically ultra-processed, corroborating the need for public policies to

reduce their availability in educational environments.

The study by Serrat Guimarães-Ferreira Silva et al.,(2024), focused on teachers, identied

a 27.6% increase in the consumption of ultra-processed foods during the pandemic, with a higher

prevalence among young, sedentary, and professionally dissatised women. These data are in line

with the patterns in the table, such as the high consumption of “sugary sweets” (66.67% sporadic in

Biologicals), reinforcing the hypothesis that adverse working conditions and job dissatisfaction are

critical determinants.

In view of the ndings, it is imperative to implement institutional interventions — such as

nutritional education programs and the promotion of healthy work environments — to mitigate the

risks associated with the consumption of ultra-processed foods. Which is an urgency supported by

Okondu et al., (2021), who, in an analogous context, highlighted the eectiveness of structured actions

in reducing inappropriate eating practices.

The synthesis of evidence also reinforces the need for multisectoral public policies, which

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should integrate occupational (e.g., workload, working conditions) and socio-emotional (e.g., stress

management, psychological support) dimensions specic to the teaching reality. Such measures,

aligned with a preventive approach, are essential to ensure the sustainability of the health of this

population in crisis scenarios.

Final Thoughts

This study analyzed the consumption patterns of ultra-processed foods and coee among

university professors, considering the dierences between areas of activity. The results indicate that

the consumption of ultra-processed foods is present in all the areas evidenced, although with variations

in the frequency and type of product consumed. Professors in the area of Health evaluated lower

consumption of these products compared to those of Humanities and Exact Sciences, which suggests

a possible inuence of nutritional knowledge on food choices. In addition, the high prevalence of

coee consumption reinforces its role as a central element in the academic routine, with variations

according to cognitive demands and specic work contexts.

The results corroborate warnings that associate the frequent consumption of ultra-processed

foods with cardiometabolic risks and studies highlight the impact of working conditions on diet. The

pandemic has intensied changes in eating habits, leading to an increase in the consumption of ultra-

processed products in response to stress and new work dynamics. This scenario highlights the need

for external institutional strategies to promote healthier environmental environments, considering

both the occupational challenges and the cultural aspects that inuence teachers’ choices.

The study achieved its general objective by characterizing the dietary patterns of this group

and identifying determinants of these practices. However, some denitions must be recognized,

such as the cross-sectional nature of the research, which makes it impossible to establish causal

relationships, and the dependence on self-reports, which are subject to visions of memory. To deepen

this discussion, future research can adopt longitudinal methodologies to assess changes over time

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and explore institutional interventions aimed at reducing the consumption of ultra-processed foods

and promoting more balanced eating habits. In addition, qualitative investigations can contribute to

understanding the motivations underlying these choices, expanding the understanding of the impact

of academic dynamics on the diet of university professors.

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