Consensus among experts on healthy eating and diet quality index

• Autor(a) principal: Caivano,Simone dos Anjos
• Data de Publicação: 2020
• Outros Autores: Domene,Semíramis Martins Álvares
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência & Saúde Coletiva (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-81232020000702551
• topic: Healthy eating; Index; Diet quality index; Consensus

Abstract The article aims to achieve a consensus about Healthy Eating and Diet Quality Index to enable a validation study on the Diet Quality Index. Experts were identified among authors of articles published from 2010 to 2015 that presented the key worlds healthy eating index and diet quality index. The query was carried out by combining the Delphi technique with the Likert method. To determine a consensus, at least three of the following criteria had to be met: minimum score in each statement (≥ 3,00); standard deviation (< 1,5); frequency of agreement (≥ 51%) and differences between interquartile ranges (< 1,0). Topics regarding Highly palatable foods, oilseeds, and Meat and eggs did not arrived at a consensus in the first round. Experts proposed new themes: Gluten, Meal frequency, Alcohol consumption, and Including nutrients in the diet quality index. Although quality and risk markers in diet are periodically studied, it was only possible to reach consensus on subjects such as fruits, vegetables, milk and dairy products, legumes, and oilseeds as quality markers after theoretical justification. Processed and ready-to-eat foods, highly palatable foods, excessive sweets and fats, and alcohol were readily identified as risk factors.