Table 2 Crude and adjusted analyses of food intake according to their degree of processing associated with handgrip strength in boys. São Luís, Maranhão, Brazil, 2016/2017

Food

Culinary preparations (%)

1^st tertile

1

1

2^nd tertile

1.04(-0.06;2.15)

1.37(0.20;2.54)

3^rd tertile

2.09(1.00;3.18)

1.95(0.80;3.10)

Processed (%)

1^st tertile

1

1

2^nd tertile

0.70(-0.42;1.82)

0.50(-0.67;1.68)

3^rd tertile

0.68(-0.42;1.78)

0.80(-0.33;1.95)

Ultra-processed (%)

1^st tertile

1

1

2^nd tertile

-0.73(-1.79;032)

-0.32(-1.42;0.78)

3^rd tertile

-2.50(-3.59;-1.40)

-2.38(-3.53;-1.23)