Differences in food consumption of the Brazilian population by race/skin color in 2017–2018
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por eng |
Título da fonte: | Revista de Saúde Pública |
Texto Completo: | https://www.revistas.usp.br/rsp/article/view/208528 |
Resumo: | OBJECTIVE: Evaluate food consumption in Brazil by race/skin color of the population. METHODS: Food consumption data from the Pesquisa de Orçamentos Familiares (POF – Household Budget Survey) 2017–2018 were analyzed. Food and culinary preparations were grouped into 31 items, composing three main groups, defined by industrial processing characteristics: 1 – in natura/minimally processed, 2 – processed, and 3 – ultra-processed. The percentage of calories from each group was estimated by categories of race/skin color – White, Black, Mixed-race, Indigenous, and Yellow– using crude and adjusted linear regression for gender, age, schooling, income, macro-region, and area. RESULTS: In the crude analyses, the consumption of in natura/minimally processed foods was lower for Yellow [66.0% (95% Confidence Interval 62.4–69.6)] and White [66.6% (95%CI 66.1–67.1)] groups than for Blacks [69.8% (95%CI 68.9–70.8)] and Mixed-race people [70.2% (95%CI 69.7–70.7)]. Yellow individuals consumed fewer processed foods, with 9.2% of energy (95%CI 7.2–11.1) whereas the other groups consumed approximately 13%. Ultra-processed foods were less consumed by Blacks [16.6% (95%CI 15.6–17.6)] and Mixed-race [16.6% (95%CI 16.2–17.1)], with the highest consumption among White [20.1% (95%CI 19.6–20.6)] and Yellow [24.5% (95%CI 20.0–29.1)] groups. The adjustment of the models reduced the magnitude of the differences between the categories of race/skin color. The difference between Black and Mixed-race individuals from the White ones decreased from 3 percentage points (pp) to 1.2 pp in the consumption of in natura/minimally processed foods and the largest differences remained in the consumption of rice and beans, with a higher percentage in the diet of Black and Mixed-race people. The contribution of processed foods remained approximately 4 pp lower for Yellow individuals. The consumption of ultra-processed products decreased by approximately 2 pp for White and Yellow groups; on the other hand, it increased by 1 pp in the consumption of Black, Mixed-race, and Indigenous peoples. CONCLUSION: Differences in food consumption according to race/skin color were found and are influenced by socioeconomic and demographic conditions. |
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Differences in food consumption of the Brazilian population by race/skin color in 2017–2018Diferenças no consumo alimentar da população brasileira por raça/cor da pele em 2017–2018Alimentos, Dieta e NutriçãoFatores RaciaisFatores SocioeconômicosInquéritos NutricionaisDiet, Food, and NutritionRace FactorsSocioeconomic FactorsNutrition SurveysOBJECTIVE: Evaluate food consumption in Brazil by race/skin color of the population. METHODS: Food consumption data from the Pesquisa de Orçamentos Familiares (POF – Household Budget Survey) 2017–2018 were analyzed. Food and culinary preparations were grouped into 31 items, composing three main groups, defined by industrial processing characteristics: 1 – in natura/minimally processed, 2 – processed, and 3 – ultra-processed. The percentage of calories from each group was estimated by categories of race/skin color – White, Black, Mixed-race, Indigenous, and Yellow– using crude and adjusted linear regression for gender, age, schooling, income, macro-region, and area. RESULTS: In the crude analyses, the consumption of in natura/minimally processed foods was lower for Yellow [66.0% (95% Confidence Interval 62.4–69.6)] and White [66.6% (95%CI 66.1–67.1)] groups than for Blacks [69.8% (95%CI 68.9–70.8)] and Mixed-race people [70.2% (95%CI 69.7–70.7)]. Yellow individuals consumed fewer processed foods, with 9.2% of energy (95%CI 7.2–11.1) whereas the other groups consumed approximately 13%. Ultra-processed foods were less consumed by Blacks [16.6% (95%CI 15.6–17.6)] and Mixed-race [16.6% (95%CI 16.2–17.1)], with the highest consumption among White [20.1% (95%CI 19.6–20.6)] and Yellow [24.5% (95%CI 20.0–29.1)] groups. The adjustment of the models reduced the magnitude of the differences between the categories of race/skin color. The difference between Black and Mixed-race individuals from the White ones decreased from 3 percentage points (pp) to 1.2 pp in the consumption of in natura/minimally processed foods and the largest differences remained in the consumption of rice and beans, with a higher percentage in the diet of Black and Mixed-race people. The contribution of processed foods remained approximately 4 pp lower for Yellow individuals. The consumption of ultra-processed products decreased by approximately 2 pp for White and Yellow groups; on the other hand, it increased by 1 pp in the consumption of Black, Mixed-race, and Indigenous peoples. CONCLUSION: Differences in food consumption according to race/skin color were found and are influenced by socioeconomic and demographic conditions.OBJETIVO: Avaliar o consumo alimentar no Brasil por raça/cor da pele da população. MÉTODOS: Foram analisados dados de consumo alimentar da Pesquisa de Orçamentos Familiares 2017–2018. Alimentos e preparações culinárias foram agrupados em 31 itens, compondo três grupos principais, definidos por características do processamento industrial: 1 – in natura/minimamente processados, 2 – processados e 3 – ultraprocessados. O percentual de calorias de cada grupo foi estimado por categorias de raça/cor da pele – branca, preta, parda, indígena e amarela –, utilizando-se regressão linear bruta e ajustada para sexo, idade, escolaridade, renda, macrorregião e área. RESULTADOS: Nas análises brutas, o consumo de alimentos in natura/minimamente processados foi menor para amarelos [66,0% (Intervalo de Confiança 95% 62,4–69,6)] e brancos [66,6% (IC95% 66,1–67,1)] que para pretos [69,8% (IC95% 68,9–70,8)] e pardos [70,2% (IC95% 69,7–70,7)]. Amarelos consumiram menos alimentos processados, com 9,2% das calorias (IC95% 7,2–11,1) enquanto os demais consumiram aproximadamente 13%. Ultraprocessados foram menos consumidos por pretos [16,6% (IC95% 15,6–17,6)] e pardos [16,6% (IC95% 16,2–17,1)], e o maior consumo ocorreu entre brancos [20,1% (IC95% 19,6–20,6)] e amarelos [24,5% (IC95% 20,0–29,1)]. O ajuste dos modelos reduziu a magnitude das diferenças entre as categorias de raça/cor da pele. A diferença entre pretos e pardos em relação aos brancos diminuiu, de três pontos percentuais (pp), para 1,2 pp no consumo de alimentos in natura/minimamente processados e as maiores diferenças remanescentes foram no consumo de arroz e feijão, com maior percentual na alimentação de pretos e pardos. A participação de alimentos processados permaneceu aproximadamente 4 pp menor para amarelos. O consumo de ultraprocessados diminuiu aproximadamente 2 pp para brancos e amarelos; por outro lado, aumentou 1 pp no consumo de pretos, pardos e indígenas. CONCLUSÃO: Diferenças no consumo alimentar segundo raça/cor da pele foram encontradas e são influenciadas por condições socioeconômicas e demográficas.Universidade de São Paulo. Faculdade de Saúde Pública2023-02-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdftext/xmlhttps://www.revistas.usp.br/rsp/article/view/20852810.11606/s1518-8787.2023057004000Revista de Saúde Pública; Vol. 57 No. 1 (2023); 4Revista de Saúde Pública; Vol. 57 Núm. 1 (2023); 4Revista de Saúde Pública; v. 57 n. 1 (2023); 41518-87870034-8910reponame:Revista de Saúde Públicainstname:Universidade de São Paulo (USP)instacron:USPporenghttps://www.revistas.usp.br/rsp/article/view/208528/191670https://www.revistas.usp.br/rsp/article/view/208528/191669https://www.revistas.usp.br/rsp/article/view/208528/191668Copyright (c) 2023 Janaína Calu Costa, Amanda Cristina da Silva de Jesus, Juliana Giaj Levra de Jesus, Mariana Ferreira Madruga, Thays Nascimento Souza, Maria Laura da Costa Louzadahttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCosta, Janaína CaluJesus, Amanda Cristina da Silva deJesus, Juliana Giaj Levra deMadruga, Mariana FerreiraSouza, Thays NascimentoLouzada, Maria Laura da Costa2023-02-24T14:00:57Zoai:revistas.usp.br:article/208528Revistahttps://www.revistas.usp.br/rsp/indexONGhttps://www.revistas.usp.br/rsp/oairevsp@org.usp.br||revsp1@usp.br1518-87870034-8910opendoar:2023-02-24T14:00:57Revista de Saúde Pública - Universidade de São Paulo (USP)false |
dc.title.none.fl_str_mv |
Differences in food consumption of the Brazilian population by race/skin color in 2017–2018 Diferenças no consumo alimentar da população brasileira por raça/cor da pele em 2017–2018 |
title |
Differences in food consumption of the Brazilian population by race/skin color in 2017–2018 |
spellingShingle |
Differences in food consumption of the Brazilian population by race/skin color in 2017–2018 Costa, Janaína Calu Alimentos, Dieta e Nutrição Fatores Raciais Fatores Socioeconômicos Inquéritos Nutricionais Diet, Food, and Nutrition Race Factors Socioeconomic Factors Nutrition Surveys |
title_short |
Differences in food consumption of the Brazilian population by race/skin color in 2017–2018 |
title_full |
Differences in food consumption of the Brazilian population by race/skin color in 2017–2018 |
title_fullStr |
Differences in food consumption of the Brazilian population by race/skin color in 2017–2018 |
title_full_unstemmed |
Differences in food consumption of the Brazilian population by race/skin color in 2017–2018 |
title_sort |
Differences in food consumption of the Brazilian population by race/skin color in 2017–2018 |
author |
Costa, Janaína Calu |
author_facet |
Costa, Janaína Calu Jesus, Amanda Cristina da Silva de Jesus, Juliana Giaj Levra de Madruga, Mariana Ferreira Souza, Thays Nascimento Louzada, Maria Laura da Costa |
author_role |
author |
author2 |
Jesus, Amanda Cristina da Silva de Jesus, Juliana Giaj Levra de Madruga, Mariana Ferreira Souza, Thays Nascimento Louzada, Maria Laura da Costa |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Costa, Janaína Calu Jesus, Amanda Cristina da Silva de Jesus, Juliana Giaj Levra de Madruga, Mariana Ferreira Souza, Thays Nascimento Louzada, Maria Laura da Costa |
dc.subject.por.fl_str_mv |
Alimentos, Dieta e Nutrição Fatores Raciais Fatores Socioeconômicos Inquéritos Nutricionais Diet, Food, and Nutrition Race Factors Socioeconomic Factors Nutrition Surveys |
topic |
Alimentos, Dieta e Nutrição Fatores Raciais Fatores Socioeconômicos Inquéritos Nutricionais Diet, Food, and Nutrition Race Factors Socioeconomic Factors Nutrition Surveys |
description |
OBJECTIVE: Evaluate food consumption in Brazil by race/skin color of the population. METHODS: Food consumption data from the Pesquisa de Orçamentos Familiares (POF – Household Budget Survey) 2017–2018 were analyzed. Food and culinary preparations were grouped into 31 items, composing three main groups, defined by industrial processing characteristics: 1 – in natura/minimally processed, 2 – processed, and 3 – ultra-processed. The percentage of calories from each group was estimated by categories of race/skin color – White, Black, Mixed-race, Indigenous, and Yellow– using crude and adjusted linear regression for gender, age, schooling, income, macro-region, and area. RESULTS: In the crude analyses, the consumption of in natura/minimally processed foods was lower for Yellow [66.0% (95% Confidence Interval 62.4–69.6)] and White [66.6% (95%CI 66.1–67.1)] groups than for Blacks [69.8% (95%CI 68.9–70.8)] and Mixed-race people [70.2% (95%CI 69.7–70.7)]. Yellow individuals consumed fewer processed foods, with 9.2% of energy (95%CI 7.2–11.1) whereas the other groups consumed approximately 13%. Ultra-processed foods were less consumed by Blacks [16.6% (95%CI 15.6–17.6)] and Mixed-race [16.6% (95%CI 16.2–17.1)], with the highest consumption among White [20.1% (95%CI 19.6–20.6)] and Yellow [24.5% (95%CI 20.0–29.1)] groups. The adjustment of the models reduced the magnitude of the differences between the categories of race/skin color. The difference between Black and Mixed-race individuals from the White ones decreased from 3 percentage points (pp) to 1.2 pp in the consumption of in natura/minimally processed foods and the largest differences remained in the consumption of rice and beans, with a higher percentage in the diet of Black and Mixed-race people. The contribution of processed foods remained approximately 4 pp lower for Yellow individuals. The consumption of ultra-processed products decreased by approximately 2 pp for White and Yellow groups; on the other hand, it increased by 1 pp in the consumption of Black, Mixed-race, and Indigenous peoples. CONCLUSION: Differences in food consumption according to race/skin color were found and are influenced by socioeconomic and demographic conditions. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-02-17 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistas.usp.br/rsp/article/view/208528 10.11606/s1518-8787.2023057004000 |
url |
https://www.revistas.usp.br/rsp/article/view/208528 |
identifier_str_mv |
10.11606/s1518-8787.2023057004000 |
dc.language.iso.fl_str_mv |
por eng |
language |
por eng |
dc.relation.none.fl_str_mv |
https://www.revistas.usp.br/rsp/article/view/208528/191670 https://www.revistas.usp.br/rsp/article/view/208528/191669 https://www.revistas.usp.br/rsp/article/view/208528/191668 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf text/xml |
dc.publisher.none.fl_str_mv |
Universidade de São Paulo. Faculdade de Saúde Pública |
publisher.none.fl_str_mv |
Universidade de São Paulo. Faculdade de Saúde Pública |
dc.source.none.fl_str_mv |
Revista de Saúde Pública; Vol. 57 No. 1 (2023); 4 Revista de Saúde Pública; Vol. 57 Núm. 1 (2023); 4 Revista de Saúde Pública; v. 57 n. 1 (2023); 4 1518-8787 0034-8910 reponame:Revista de Saúde Pública instname:Universidade de São Paulo (USP) instacron:USP |
instname_str |
Universidade de São Paulo (USP) |
instacron_str |
USP |
institution |
USP |
reponame_str |
Revista de Saúde Pública |
collection |
Revista de Saúde Pública |
repository.name.fl_str_mv |
Revista de Saúde Pública - Universidade de São Paulo (USP) |
repository.mail.fl_str_mv |
revsp@org.usp.br||revsp1@usp.br |
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1787713242337902592 |