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Food literacy among Portuguese adults with skeletal dysplasia: insights from a cross-sectional study

2026-05-26Artigo científico Acesso aberto
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datacite.subject.fosCiências Médicas::Ciências da Saúde
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg04:Educação de Qualidade
dc.contributor.authorGuerra, Beatriz
dc.contributor.authorAlves, Inês
dc.contributor.authorCosta, Ricardo
dc.contributor.authorDias, Valter
dc.contributor.authorJesus, Pedro
dc.contributor.authorPereira, Cidália D.
dc.contributor.editorSoliman, Neveen
dc.date.accessioned2026-09-17T10:37:46Z
dc.date.available2026-09-17T10:37:46Z
dc.date.issued2026-05-26
dc.descriptionArticle nr. 59
dc.descriptionAcknowledgements: The authors thank ANDO Portugal, represented by co-author Inês Alves, for the involvement in the study, including design, preparation, outreach and recruitment, data analysis and writing this manuscript.
dc.description.abstractPurpose Skeletal dysplasias are a heterogeneous group of 771 rare diagnoses, that present short stature as a common feature. Despite the importance of nutrition in health management, food literacy in this population remains largely unexplored. This study aimed to assess the level of food literacy among Portuguese adults with skeletal dysplasia. Methods A cross-sectional observational study was conducted among adults (> 18 years) with skeletal dysplasia (n = 43, 30 female). Data were collected through an online questionnaire comprising two sections: sociodemographic and clinical information and the Portuguese version of the Food Literacy Scale (FLS). The FLS covers three dimensions: literacy about the nutritional composition of food, literacy about labelling and food choices, and literacy about healthy eating practices. Food literacy scores were calculated as percentage indices. Descriptive statistics with 95% confidence intervals and subgroup comparison by sex and age were performed. Results Mean overall food literacy score was 60.8% (CI 95%: 54.7–66.9). Among the three dimensions, the highest mean score was observed for healthy eating practices, 62.0% (CI 95%: 56.4–67.6), and the lowest for labelling and food choices, 59.0% (CI 95%: 51.1–66.9). No statistically significant differences were found in overall food literacy or in any of its dimensions according to sex or age. Participants reported greater difficulty with recommended protein amounts, interpreting and using food labels, adhering to the Mediterranean diet, and recommended portion sizes. Conclusions Adults with skeletal dysplasia in Portugal showed modest food literacy scores, mainly in domains related to food labelling and food choices. Tailored nutrition education strategies and more easily accessible food-related guidance may help address the specific literacy gaps identified in this population.eng
dc.description.sponsorshipThis work was financially supported by Fundação para a Ciência e a Tecnologia, I.P. /MCTES through national funds: ciTechCare, UID/05704/2025 (DOI: https://doi.org/10.54499/UID/05704/2025), LSRE-LCM, UID/50020/2025 (DOI: https://doi.org/10.54499/UID/50020/2025); and ALiCE, LA/P/0045/2020 (DOI: https://doi.org/10.54499/LA/P/0045/2020).
dc.identifier.citationGuerra, B., Alves, I., Costa, R. et al. Food literacy among Portuguese adults with skeletal dysplasia: insights from a cross-sectional study. J Rare Dis 5, 59 (2026). https://doi.org/10.1007/s44162-026-00206-1
dc.identifier.doi10.1007/s44162-026-00206-1
dc.identifier.eissn2731-085X
dc.identifier.urihttp://hdl.handle.net/10400.8/16871
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSpringer
dc.relationCenter for Innovative Care and Health Technology
dc.relationLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
dc.relationALICE - Associate Laboratory in Chemical Engineering
dc.relation.hasversionhttps://link.springer.com/article/10.1007/s44162-026-00206-1
dc.relation.ispartofJournal of Rare Diseases
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectRare bone disease
dc.subjectAchondroplasia
dc.subjectOsteogenesis imperfecta
dc.subjectFood literacy
dc.titleFood literacy among Portuguese adults with skeletal dysplasia: insights from a cross-sectional studyeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUID/05704/2025
oaire.awardNumberUID/50020/2025
oaire.awardNumberLA/P/0045/2020
oaire.awardTitleCenter for Innovative Care and Health Technology
oaire.awardTitleLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
oaire.awardTitleALICE - Associate Laboratory in Chemical Engineering
oaire.awardURIhttp://hdl.handle.net/10400.8/16767
oaire.awardURIhttp://hdl.handle.net/10400.8/16870
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0045%2F2020/PT
oaire.citation.endPage8
oaire.citation.issue1
oaire.citation.startPage1
oaire.citation.titleJournal of Rare Diseases
oaire.citation.volume5
oaire.fundingStreamAvaliação UID 2023/2024
oaire.fundingStreamAvaliação UID 2023/2024
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameGuerra da Piedade
person.familyNamePereira
person.givenNameMaria Beatriz
person.givenNameCidália Almeida
person.identifier.ciencia-idAA12-B290-1248
person.identifier.ciencia-idAC15-8934-CC03
person.identifier.orcid0000-0002-7433-2599
person.identifier.orcid0000-0001-9934-9648
person.identifier.ridGPP-6411-2022
person.identifier.scopus-author-id25123045900
person.identifier.scopus-author-id56016000600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
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relation.isAuthorOfPublication.latestForDiscoveryabf53d80-76b3-4c3a-b173-667340dcdfd0
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ciTechCare - Artigos
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