The combined consumption of fresh/minimally processed food and ultra-processed food on food insecurity : COVID Inconfidentes, a population-based survey.

• Autor(a) principal: Coletro, Hillary Nascimento
• Data de Publicação: 2023
• Outros Autores: Menezes Júnior, Luiz Antônio Alves de, Mendonça, Raquel de Deus, Meireles, Adriana Lúcia, Coelho, George Luiz Lins Machado, Menezes, Mariana Carvalho de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFOP
• Texto Completo: http://www.repositorio.ufop.br/jspui/handle/123456789/17643; https://doi.org/10.1017/S136898002300054X
• topic: Food insecurity; Ultra-processed foods; NOVA classification; COVID-19 pandemic

Objective: To investigate whether the combined consumption of fresh/minimally processed and ultra-processed food is associated with food insecurity (FI) during the COVID-19 pandemic. Design: Cross-sectional observational study was derived from a survey using a population-based search of a complex sample. FI was assessed using the validated Brazilian Food Insecurity Scale. Food consumption was assessed using a qualitative FFQ and the NOVA classification for fresh/minimally processed food and ultra-processed food. A scoring system was used to evaluate combined food consumption according to the extent and purpose of processing, considering the weekly consumption of the two groups (according to the NOVA classification). Higher punctuation reflects worse diet quality (higher consumption of ultraprocessed foods and lower consumption of fresh/minimally processed foods). A theoretical causality model was constructed using a directed acyclic graph, and multivariate analysis was performed using Poisson regression to test the association between FI and food consumption. Setting: Ouro Preto and Mariana, Brazil, between October and December 2020. Participants: An epidemiological household survey was conducted with 1753 individuals selected through a stratified and clustered sampling design in three stages. Results: Those with food consumption scores in the fourth quartile had a 60 % higher prevalence ratio (PR) for FI (PR: 1·60 and 95 % CI: 1·06 - 2·40). Also, the increased consumption of fresh/minimally processed foods and low consumption of ultra-processed foods presented a 45 % lower prevalence ratio of FI (PR: 0·55 and 95 % CI: 0·40 – 0·80). Conclusion: These results indicate an inverse association between FI and diet quality.