Abstract
ABSTRACT Objective To check the relationship of the degree of food processing with overweight and body adiposity in Brazilian adults. Methods Cross-sectional study with 670 adults (334 women and 336 men) aged 20-59 years in Viçosa, Minas Gerais, Brazil, based on population data collected using a questionnaire, 24-hour dietary recall interview, and anthropometric evaluation. Consumed foods were categorized into four groups: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods. Poisson regression models were used to assess the relationship between degree of food processing and overweight and body adiposity. Results The contribution of unprocessed or minimally processed foods to total energy intake was a protective factor for overweight in all quartiles. The contribution of ultra-processed foods to total energy intake was a risk factor for overweight in the highest quartile (prevalence ratio, 1.308; 95% confidence interval, 1.085-1.577). High energy intake from ultra-processed foods was a risk factor for excess adiposity in the highest quartiles. Conclusion Consumption of ultra-processed foods is associated with overweight and excess adiposity, whereas consumption of unprocessed and minimally processed foods is a protective factor for overweight.
Highlights
Obesity is characterized as a chronic disease, of complex etiology and excessive accumulation of body fat
Consumption of ultra-processed foods is associated with overweight and excess adiposity, whereas consumption of unprocessed and minimally processed foods is a protective factor for overweight
Our results show that the intake of unprocessed or minimally processed foods is a protective factor for overweight and excess adiposity, whereas intake of ultra-processed foods is a risk factor for both conditions
Summary
Obesity is characterized as a chronic disease, of complex etiology and excessive accumulation of body fat. It is a major public health problem worldwide and a risk factor for several diseases [1,2]. Some studies evaluated the relationship between overweight and the degree of food processing [3,4,5,6]. Monteiro [7] was the first to explore the possibility that the increase in obesity prevalence is related to the high intake of processed and ultra-processed foods. The author proposed a food classification system based on the nature, degree, and purpose of food processing. A new classification of food and health began to emerge
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