Consumption of ultra-processed foods and associated factors in adults: evidence from the 2008-2009 Campinas Health Survey.

Mayara Gonçalves Pereira,Lia Thieme Oikawa Zangirolani,Marilisa Berti De Azevedo Barros,Daniela De Assumpção

doi:10.1590/1413-81232021269.2.31062019

Abstract

The aim of the present study was to evaluate the consumption of ultra-processed (UP) foods and associated factors among adults. We used cross-sectional data on 947 adults from the 2008-2009 Campinas Health Survey. Food consumption data were collected using the 24-h dietary recall method and food items were classified according to NOVA classification based on the nature, extent and purpose of industrial processing. Linear regression models were run to evaluate the association between the consumption UP foods and predictor variables with a 5% significance level. The average daily energy intake per capita was 2000.6 kcal and UP foods represented 24.1% of this intake. UP food consumption was higher among women and increased with the increase in schooling. Consumption was also higher among young adults between 20 and 29 years old as well as ex-smokers and individuals who were physically active at leisure. The results show that there is still time to intervene in favor of the health of the adult population. Thus, studies dedicated to the investigation of food intake from the perspective of the NOVA classification, the possible repercussions for health and the evaluation of food and nutrition actions and policies should be prioritized in the current context of Brazil.

Highlights

A ciência da nutrição construiu-se historicamente centrada no aspecto biológico, analisando os efeitos dos nutrientes sobre a saúde em decorrência das graves carências nutricionais presentes em diversos países até o século XX1
Food consumption data were collected using the 24-h dietary recall method and food items were classified according to NOVA classification based on the nature, extent and purpose of industrial processing
UP food consumption was higher among women and increased with the increase in schooling

Summary

Ingredientes culinários

ACafé e chá sem adição de açúcares, especiarias, condimentos secos, oleaginosas sem sal/açúcar, chocolate em pó e água de coco; bBiscoito doce, sorvete, chocolate, bolos, tortas, pudins, balas; cGordura vegetal hidrogenada, requeijão e cream cheese; dSuplementos de vitaminas e minerais, essência de baunilha, fermento em pó, temperos prontos, substitutos de refeição e sopa em pó. No Brasil, grande parte da população tem baixo poder aquisitivo, a ideia de praticidade associada ao baixo custo dos produtos ultraprocessados, e a influência das campanhas de marketing das multinacionais de alimentos tem gerado inúmeros prejuízos à cultura alimentar, à comensalidade e ao estado nutricional da população[3,19,22]. Os resultados obtidos apontam que o arroz e o feijão contribuíram com 20,3% das calorias ingeridas, valor discretamente inferior ao encontrado para a população brasileira (22,9%) por Louzada et al.[17]. Segundo Silva[24], o Brasil possui uma diversidade de culturas alimentares em suas macrorregiões e independentemente da classe social, o arroz com feijão constitui a base da alimentação.

Posse de plano médico de saúde

Findings

Não bebe