Table 3 Crude and adjusted analyses of food intake, according to their degree of processing, associated with handgrip strength in girls. São Luís, Maranhão, Brazil, 2016/2017

Culinary preparations (%)

1^st tertile

1

1

2^nd tertile

0.35(-0.30;1.00)

0.59(-0.10;1.29)

3^rd tertile

0.44(-0.22;1.09)

0.76(0.05;1.46)

Processed (%)

1^st tertile

1

1

2^nd tertile

0.04(-0.60;0.69)

0.01(-0.67;0.69)

3^rd tertile

-0.43(-1.09;0.23)

-0.63(-1.35;0.07)

Ultra-processed (%)

1^st tertile

1

1

2^nd tertile

-0.11(-0.56;0.79)

0.04(-0.67;0.76)

3^rd tertile

-0.18(-0.83;0.48)

-0.34(-1.05;0.37)