Degree Of Industrial Processing Research Articles

Frequency of breakfast consumption and its associations with food consumption by degree of industrial processing and with indicators of overweight in Brazilian adolescents (EVA-JF Study)

ObjectiveThe aim of this study was to investigate the frequency of breakfast consumption and estimate its associations with the consumption of food at different degrees of industrial processing and with overweight indicators in Brazilian adolescents. MethodsThis cross-sectional study involved a probabilistic sample of 14- to 19-y-old adolescents enrolled in 29 public schools in the municipality of Juiz de Fora, MG, Southeast Brazil (n = 805). The frequency of breakfast consumption was evaluated via a questionnaire (classified into "do not consume", "sometimes consume", and "regularly consume"). The evaluation of food consumption involved two 24-h dietary recalls, the items of which were analyzed according to the NOVA classification system. Overweight indicators (waist circumference, body mass index for age (BMI-for-age), and body fat percentage) were evaluated according to a standard protocol. Linear regression models were performed, first without and then with adjustments for sociodemographic characteristics. ResultsWe found that 20% of adolescents skipped breakfast, and ∼46% of the caloric intake came from ultra-processed foods. Breakfast omission was associated with a mean increase of 3.02% (95% confidence interval [CI], 0.52–5.53) in energy intake from ultra-processed foods, in addition to a mean increase of 0.28 z-score (95% CI, 0.05– 0.52) of BMI-for-age and of 1.64% (95% CI, 0.21–3.08) in body fat. ConclusionsWe verified that the omission of breakfast was associated with higher consumption of ultra-processed foods, as well as a higher BMI-for-age and higher percentage of body fat, reinforcing the importance of actions to encourage the consumption of this meal and the adoption of healthy eating practices in adolescents.

Consumer Awareness of the Degree of Industrial Food Processing and the Association with Healthiness-A Pilot Study.

Consumption of ultraprocessed foods (UPFs) has been associated with lower diet quality, obesity, and adverse health effects. Not much is known about how consumers evaluate the degree of processing of a food product and how they relate this to healthiness. An online questionnaire was completed by a total of 277 Dutch, 204 Italian, and 181 Brazilian consumers. Consumers were aged 18–65 year, mean 38 ± 13 year, 31% were males, and 71% were highly educated. Pictures of several common food products were evaluated on the degree of industrial processing and healthiness. Thirteen food categories were included, each including one minimally processed food (MPF), one High NS_UPF (Nutri-Score A or B), and one Low NS_UPF (Nutri-Score D or E). Lastly, knowledge and attitude about UPFs were assessed. Ultraprocessing was perceived as unhealthy by the majority of consumers (Dutch, Italian: 55%; Brazilian: 75%) and contributed to weight gain according to: 38% Dutch, 51% Italian, and 70% Brazilian consumers. Low NS_UPFs were correctly rated toward “processed” and “not healthy” in all countries. High NS_UPF were rated as processed but showed large variations in healthiness scores. In conclusion, consumers rated UPFs relatively low in healthiness compared with MPFs with similar Nutri-Scores within the same food category. These preliminary findings suggest that consumers incorporate, to some extent, the degree of industrial processing while assessing the healthiness of food products.

Abstract P210: Acculturation And Associations With Ultra-processed Food Consumption Among Asian Americans: NHANES, 2011-2018

Introduction: Ultra-processed food (UPF) consumption is linked to adverse health outcomes, including cardiovascular disease and all-cause mortality. Asian Americans (AAs) are the fastest growing ethnic group in the United States (US), yet their dietary patterns have seldom been described. Objectives: To characterize UPF consumption among AAs and determine whether acculturation is associated with increased UPF consumption. Methods: The National Health and Nutrition Examination Survey (NHANES) is an annual, cross-sectional survey representative of the US population. We examined NHANES dietary data, combining years in which AAs were over-sampled (2011-2018). We included 2,404 AAs ≥ 18 years old with valid 24-hour dietary recall data. Using day 1 dietary recalls, we characterized UPF consumption as the percentage of caloric intake from UPFs, using the NOVA classification system. This framework classifies foods from any culture based on degree of industrial processing. Acculturation was characterized by nativity, nativity/years in the US, home language, and an acculturation index (based on a sum of levels related to nativity/years in the US and home language). We assessed the relationship between each acculturation measure and UPF consumption using linear regression analyses adjusted for age, sex, marital status, education, income, self-reported health, and self-reported diet quality. All analyses accounted for the complex survey design. Results: Among all AAs, the percentage of caloric intake attributable to UPFs was 39.3% (95% CI: 38.1-40.5). In adjusted regression analyses, UPF consumption was 14% (95% CI: 9.5-17.5; p<0.05) greater among those with the highest vs. lowest acculturation index score, 12% (95% CI: 8.5-14.7: p<0.05) greater among those who speak English only vs. non-English only in the home, 12% (95% CI: 8.6-14.7: p<0.05) greater among US-born vs. foreign-born AAs, and 15% (95% CI: 10.7-18.3: p<0.05) greater among US-born vs. foreign-born AAs with less than ten years in the US. Conclusions: Among AAs, UPF consumption was common, and acculturation was strongly associated with greater proportional UPF intake. As the US-born AA population continues to grow, UPF consumption in this group is likely to increase. Further research is necessary to characterize trends in dietary patterns across disaggregated AA subgroups to better inform culturally tailored dietary interventions.

Diet during pregnancy: Ultra-processed foods and the inflammatory potential of diet

ObjectivesThe aim of this study was to evaluate the association between the food consumption of pregnant women and the degree of industrial processing using the Energy-Adjusted Dietary Inflammatory Index (E-DII). MethodsThis was a cross-sectional study of 237 women in the immediate postpartum period, ages 19 to 43. Sociodemographic, anthropometric, and food consumption information related to the gestational period were collected. A semiquantitative food frequency questionnaire was used to determine the contribution of each food processing category to the energetic consumption. Using the calculation of the E-DII score (divided into quartiles), 27 dietary parameters were considered. Kruskal–Wallis, Mann–Whitney, and χ2 tests, as well as ordinal multinomial logistic regression models, were used. ResultsThe increase in E-DII score was associated with an increase in the consumption of ultra-processed foods (quartile 1: 10.42% [0.00%–44.63%] < quartile 4: 34.17% [2.72%–74.90%]; P < 0.001) and a reduction in the consumption of unprocessed and minimally processed foods (quartile 1: 64.59% [34.08%–88.32%] > quartile 4: 44.64% [16.15%–70.59%]; P < 0.001). In the final regression model, women classified in the fourth quartile (most proinflammatory) were more likely to have a higher consumption of ultra-processed (odds ratio: 1.15; 95% confidence interval, 1.10–1.20) and processed products (odds ratio: 1.07; 95% confidence interval, 1.02–1.13). There was no association with gestational, sociodemographic, and maternal nutritional status information. ConclusionsThe increase in the consumption of foods with a higher degree of processing is associated with a more proinflammatory potential of the maternal diet.

Consumo alimentar de adolescentes de escolas públicas segundo grau de processamento industrial dos alimentos

ABSTRACT Objective To characterize food consumption, considering the degree of industrial food processing by public schools’ adolescents. Methods Cross-sectional study involving adolescents aged 14 to 19 years, of both genders, attending public schools in Juiz de Fora, MG. Food consumption was assessed using two 24-hour dietary recalls. Foods were classified into three groups according to the degree of industrial processing: (1) unprocessed foods or minimally processed foods, culinary ingredients and preparations based on these foods; (2) processed foods; (3) ultra-processed foods. In addition, weight and height information was collected, with subsequent calculation of body mass index/age to assess the individuals’ nutritional status according to the gender. Pearson’s chi-square, Mann-Whitney and Kruskal-Wallis tests were performed, adopting a value of p&lt;0.05. Results The sample consisted of 804 adolescents, with a predominance of females (57.5%). In the sample, 29.9% and 26.1%, of girls and boys, respectively, were overweight. There was a difference in the daily consumption of ready-made sweet-tasting foods, being higher in females (26.2%) when compared to males (18.1%), whereas the consumption of soft drinks (one to four times a week) was 47.2% and 55.6% in girls and boys, respectively (p&lt;0.05). Higher consumption of ultra-processed foods was observed in females (p=0.02) and processed foods in males (p=0.008). Conclusion There was a high contribution of ultra-processed foods in the diet of adolescents in public schools; a high prevalence of overweight was observed in both genders.

Eating contexts at breakfast, lunch, and dinner: Associations with ultra-processed foods consumption and overweight in Brazilian adolescents (EVA-JF Study)

This cross-sectional study estimated associations of eating contexts (including regularity of meals, places where they occur, and if they take place with attention and in company) with food consumption by degree of industrial processing and overweight indicators in a sample of Brazilian adolescents (14–19 years old) enrolled in 29 public schools in Juiz de Fora, MG (n = 805). We used an exploratory questionnaire, which was submitted to cluster analysis. Three clusters were identified: cluster 1 (n = 572), “appropriate eating contexts at breakfast, lunch, and dinner”; cluster 2 (n = 139), “inappropriate eating context at breakfast”; and cluster 3 (n = 94) “inappropriate eating context at dinner”. The evaluation of food consumption involved two 24-h dietary recalls, whose items were analyzed according to the NOVA classification system. Linear regression models were performed, using cluster 1 as reference. Clusters 2 and 3 were associated with an increase in the energy fraction from ultra-processed foods [respectively, β = 2.55% (IC 95%: 0.50; 5.05) and β = 4.18% (IC 95%: 1.21; 7.14)]; and cluster 2 was associated with a reduction in the energy fraction from unprocessed or minimally processed foods and processed culinary ingredients [β = −3.61% (IC 95%: −6.40; −0.82)]. Additionally, clusters 2 and 3 were associated with an increase of body mass index for age [respectively, β = 0.23 z-score (IC 95%: 0.01; 0.46) and β = 0.27 z-score (IC 95%: 0.02; 0.54)]; and cluster 2 was associated with an increase of body fat [β = 1.21% (IC 95%: 0.23; 2.64)]. In conclusion, inappropriate eating contexts at breakfast and dinner were associated with higher ultra-processed food intake, higher body mass index and higher body fat percentage.

Ambiente obesogênico universitário: achados de uma cidade brasileira

Introdução: O contexto em que as populações vivem pode influenciar negativamente a qualidade da sua alimentação, constituindo os chamados ambientes obesogênicos. O objetivo desse estudo foi avaliar os tipos de comércios existentes e a disponibilidade de alimentos comercializados em relação ao seu grau de processamento industrial, dentro e ao redor da Universidade Federal de Juiz de Fora. Métodos: Trata-se de estudo exploratório, no qual foram avaliados todos os comércios de alimentos localizados dentro de um buffer de raio de 500 metros. Foram coletados dados de latitude e longitude dos estabelecimentos e informações dos alimentos comercializados. Os estabelecimentos foram agrupados de acordo com suas características e de acordo com grau de processamento da maioria dos alimentos vendidos. Utilizou-se o Teste Exato de Fisher para testar a associação entre tipo de estabelecimento e grau de processamento da predominância dos alimentos comercializados. Para avaliar possíveis aglomerações, foram feitos mapas de densidade de Kernel. Resultados: Foram avaliados 39 comércios que ofereciam, predominantemente, alimentos ultraprocessados e aglomeravam-se no centro da área estudada. Conclusão: Observa-se que o ambiente alimentar no qual os frequentadores da instituição estão expostos pode ser classificado como ambiente não promotor de uma alimentação saudável

Association of neighbourhood food availability with the consumption of processed and ultra-processed food products by children in a city of Brazil: a multilevel analysis.

To investigate the association between neighbourhood food availability and the consumption of ready-to-consume products (RCP), either processed or ultra-processed, and unprocessed/minimally processed foods (UF-MPF) by children. Cross-sectional. 24 h Dietary recalls were collected from children from January 2010 to June 2011. Neighbourhood food availability data were collected from 672 food stores located within 500 m of participants' homes, using an adapted and validated instrument. Neighbourhood-level socio-economic status (SES) was obtained by calculating the mean years of household head's education level in each census tract covered by 500 m buffers. Foods that were consumed by children and/or available in the food stores were classified based on their degree of industrial processing. Multilevel random-effect models examined the association between neighbourhood food availability and children's diets. Santos, Brazil. Children (n 513) under 10 years old (292 aged <6 years, 221 aged ≥6 years). The availability of RCP in food stores was associated with increased RCP consumption (P<0·001) and decreased UF-MPF consumption (P<0·001). The consumption of UF-MPF was positively associated with neighbourhood-level SES (P<0·01), but not with the availability of UF-MPF in the neighbourhood. Results suggest that food policies and interventions that aim to reduce RCP consumption in Santos and similar settings should focus on reducing the availability in food stores. The results also suggest that interventions should not only increase the availability of UF-MPF in lower-SES neighbourhoods, but should strive to make UF-MPF accessible within these environments.

Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?

"Processed foods" are defined as any foods other than raw agricultural commodities and can be categorized by the extent of changes occurring in foods as a result of processing. Conclusions about the association between the degree of food processing and nutritional quality are discrepant. We aimed to determine 2000-2012 trends in the contribution of processed and convenience food categories to purchases by US households and to compare saturated fat, sugar, and sodium content of purchases across levels of processing and convenience. We analyzed purchases of consumer packaged goods for 157,142 households from the 2000-2012 Homescan Panel. We explicitly defined categories for classifying products by degree of industrial processing and separately by convenience of preparation. We classified >1.2 million products through use of barcode-specific descriptions and ingredient lists. Median saturated fat, sugar, and sodium content and the likelihood that purchases exceeded maximum daily intake recommendations for these components were compared across levels of processing or convenience by using quantile and logistic regression. More than three-fourths of energy in purchases by US households came from moderately (15.9%) and highly processed (61.0%) foods and beverages in 2012 (939 kcal/d per capita). Trends between 2000 and 2012 were stable. When classifying foods by convenience, ready-to-eat (68.1%) and ready-to-heat (15.2%) products supplied the majority of energy in purchases. The adjusted proportion of household-level food purchases exceeding 10% kcal from saturated fat, 15% kcal from sugar, and 2400 mg sodium/2000 kcal simultaneously was significantly higher for highly processed (60.4%) and ready-to-eat (27.1%) food purchases than for purchases of less-processed foods (5.6%) or foods requiring cooking/preparation (4.9%). Highly processed food purchases are a dominant, unshifting part of US purchasing patterns, but highly processed foods may have higher saturated fat, sugar, and sodium content than less-processed foods. Wide variation in nutrient content suggests food choices within categories may be important.

Availability of processed foods in the perimeter of public schools in urban areas

To assess the availability of food in relation to their degree of industrial processing and the types of food stores in the perimeters of elementary schools. This is a cross-sectional study. 82 food stores located within a 500 m radius buffer of three public schools located in three distinct regions with different socioeconomic levels in the municipality of Santos, state of São Paulo, Brazil, were assessed. All streets within a 500-meter radius of the schools were covered, geographic coordinates were recorded and information about the stores and food items available were collected by direct observation and interview with store managers. Available food items were classified in relation to their degree of industrial processing as ultra-processed foods and minimally processed foods. Kernel's density maps were used to assess the degree of agglomeration of stores near the schools. The stores that offered mostly ultra-processed foods were significantly closer to schools than those who offered mostly minimally processed foods. There was a significant difference between the availability of processed food in different types of stores and between the three regions assessed. The data found by this work evidence that children who attend the three public schools assessed are exposed to an environment that encourages the consumption of ultra-processed foods through easier access of these products in the studied stores.

Qui doit suivre les grossesses en France en 2008 ?

The aim of this study was to evaluate the association between the food consumption of pregnant women and the degree of industrial processing using the Energy-Adjusted Dietary Inflammatory Index (E-DII).This was a cross-sectional study of 237 women in the immediate postpartum period, ages 19 to 43. Sociodemographic, anthropometric, and food consumption information related to the gestational period were collected. A semiquantitative food frequency questionnaire was used to determine the contribution of each food processing category to the energetic consumption. Using the calculation of the E-DII score (divided into quartiles), 27 dietary parameters were considered. Kruskal–Wallis, Mann–Whitney, and χ2 tests, as well as ordinal multinomial logistic regression models, were used.The increase in E-DII score was associated with an increase in the consumption of ultra-processed foods (quartile 1: 10.42% [0.00%–44.63%] < quartile 4: 34.17% [2.72%–74.90%]; P < 0.001) and a reduction in the consumption of unprocessed and minimally processed foods (quartile 1: 64.59% [34.08%–88.32%] > quartile 4: 44.64% [16.15%–70.59%]; P < 0.001). In the final regression model, women classified in the fourth quartile (most proinflammatory) were more likely to have a higher consumption of ultra-processed (odds ratio: 1.15; 95% confidence interval, 1.10–1.20) and processed products (odds ratio: 1.07; 95% confidence interval, 1.02–1.13). There was no association with gestational, sociodemographic, and maternal nutritional status information.The increase in the consumption of foods with a higher degree of processing is associated with a more proinflammatory potential of the maternal diet.