Out-of-Home Food Consumers in Brazil: What Do They Eat?
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNIFESP |
Texto Completo: | https://repositorio.unifesp.br/handle/11600/54169 https://dx.doi.org/10.3390/nu10020218 |
Resumo: | Considering the increased contribution of foods consumed outside home and their potential impact on diet, this study aims to identify eating out patterns and their association with nutritional dietary quality in Brazil. We used the Individual Food Intake Survey 2008-2009, conducted with 34,003 individuals aged 10 and up. We used factor analysis by principal component to identify out-of-home eating patterns and linear regression to explore the association between patterns scores and dietary quality. We identified three food patterns. The Traditional meal pattern carried more rice, beans, meat, roots and tubers, pasta, vegetables and eggs. The typical Brazilian breakfast/tea pattern carried more fresh bread, margarine, milk, cheese and butter. The Ultra-processed food pattern carried more ready-to-eat meals and soft drinks. The traditional meal pattern was positively associated with calories from proteins, fiber, iron, potassium and sodium densities, whereas typical Brazilian breakfast/tea and ultra-processed food patterns were positively associated with energy density, the percentage of calories from lipids or carbohydrates, trans fat and free sugar. Out-of-home eating may have a negative impact on nutritional dietary quality when based on ultra-processed food. However, it is possible to maintain a healthy out-of-home diet with adherence to traditional Brazilian cuisine. |
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Andrade, Giovanna CalixtoLouzada, Maria Laura da Costa [UNIFESP]Azeredo, Catarina MachadoRicardo, Camila ZanchetaMartins, Ana Paula BortolettoLevy, Renata Bertazzi2020-07-08T13:09:44Z2020-07-08T13:09:44Z2018Nutrients. Basel, v. 10, n. 2, p. -, 2018.2072-6643https://repositorio.unifesp.br/handle/11600/54169https://dx.doi.org/10.3390/nu10020218WOS000427540000108.pdf10.3390/nu10020218WOS:000427540000108Considering the increased contribution of foods consumed outside home and their potential impact on diet, this study aims to identify eating out patterns and their association with nutritional dietary quality in Brazil. We used the Individual Food Intake Survey 2008-2009, conducted with 34,003 individuals aged 10 and up. We used factor analysis by principal component to identify out-of-home eating patterns and linear regression to explore the association between patterns scores and dietary quality. We identified three food patterns. The Traditional meal pattern carried more rice, beans, meat, roots and tubers, pasta, vegetables and eggs. The typical Brazilian breakfast/tea pattern carried more fresh bread, margarine, milk, cheese and butter. The Ultra-processed food pattern carried more ready-to-eat meals and soft drinks. The traditional meal pattern was positively associated with calories from proteins, fiber, iron, potassium and sodium densities, whereas typical Brazilian breakfast/tea and ultra-processed food patterns were positively associated with energy density, the percentage of calories from lipids or carbohydrates, trans fat and free sugar. Out-of-home eating may have a negative impact on nutritional dietary quality when based on ultra-processed food. However, it is possible to maintain a healthy out-of-home diet with adherence to traditional Brazilian cuisine.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Nucleo Pesquisas Epidemiol Nutr & Saude NUPENS, BR-01246907 Sao Paulo, BrazilUniv Sao Paulo FMUSP, Fac Med, Dept Med Prevent, BR-01246903 Sao Paulo, BrazilUniv Fed Sao Paulo UNIFESP, Dept Polit Publ & Saude Colet, BR-11015020 Sao Paulo, BrazilUniv Fed Uberlandia, Fac Med, Curso Nutr, BR-38400902 Uberlandia, MG, BrazilInst Def Consumidor IDEC, BR-05002000 Sao Paulo, BrazilUniv Fed Sao Paulo UNIFESP, Dept Polit Publ & Saude Colet, BR-11015020 Sao Paulo, BrazilWeb of Science-engMdpiNutrientsOut-of-home eatingUltra-processed foodFood patternsOut-of-Home Food Consumers in Brazil: What Do They Eat?info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleBasel102info:eu-repo/semantics/openAccessreponame:Repositório Institucional da UNIFESPinstname:Universidade Federal de São Paulo (UNIFESP)instacron:UNIFESPORIGINALWOS000427540000108.pdfapplication/pdf1505299${dspace.ui.url}/bitstream/11600/54169/1/WOS000427540000108.pdfa6d61d0bc97823d04abc5beb35c42adbMD51open accessTEXTWOS000427540000108.pdf.txtWOS000427540000108.pdf.txtExtracted texttext/plain47468${dspace.ui.url}/bitstream/11600/54169/5/WOS000427540000108.pdf.txtf22c01ae357394558f4c6fd452b8f25aMD55open accessTHUMBNAILWOS000427540000108.pdf.jpgWOS000427540000108.pdf.jpgIM Thumbnailimage/jpeg6680${dspace.ui.url}/bitstream/11600/54169/7/WOS000427540000108.pdf.jpga799d1c37af5ef5f990d3e9c1818876eMD57open access11600/541692023-06-05 19:13:00.953open accessoai:repositorio.unifesp.br:11600/54169Repositório InstitucionalPUBhttp://www.repositorio.unifesp.br/oai/requestopendoar:34652023-06-05T22:13Repositório Institucional da UNIFESP - Universidade Federal de São Paulo (UNIFESP)false |
dc.title.en.fl_str_mv |
Out-of-Home Food Consumers in Brazil: What Do They Eat? |
title |
Out-of-Home Food Consumers in Brazil: What Do They Eat? |
spellingShingle |
Out-of-Home Food Consumers in Brazil: What Do They Eat? Andrade, Giovanna Calixto Out-of-home eating Ultra-processed food Food patterns |
title_short |
Out-of-Home Food Consumers in Brazil: What Do They Eat? |
title_full |
Out-of-Home Food Consumers in Brazil: What Do They Eat? |
title_fullStr |
Out-of-Home Food Consumers in Brazil: What Do They Eat? |
title_full_unstemmed |
Out-of-Home Food Consumers in Brazil: What Do They Eat? |
title_sort |
Out-of-Home Food Consumers in Brazil: What Do They Eat? |
author |
Andrade, Giovanna Calixto |
author_facet |
Andrade, Giovanna Calixto Louzada, Maria Laura da Costa [UNIFESP] Azeredo, Catarina Machado Ricardo, Camila Zancheta Martins, Ana Paula Bortoletto Levy, Renata Bertazzi |
author_role |
author |
author2 |
Louzada, Maria Laura da Costa [UNIFESP] Azeredo, Catarina Machado Ricardo, Camila Zancheta Martins, Ana Paula Bortoletto Levy, Renata Bertazzi |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Andrade, Giovanna Calixto Louzada, Maria Laura da Costa [UNIFESP] Azeredo, Catarina Machado Ricardo, Camila Zancheta Martins, Ana Paula Bortoletto Levy, Renata Bertazzi |
dc.subject.eng.fl_str_mv |
Out-of-home eating Ultra-processed food Food patterns |
topic |
Out-of-home eating Ultra-processed food Food patterns |
description |
Considering the increased contribution of foods consumed outside home and their potential impact on diet, this study aims to identify eating out patterns and their association with nutritional dietary quality in Brazil. We used the Individual Food Intake Survey 2008-2009, conducted with 34,003 individuals aged 10 and up. We used factor analysis by principal component to identify out-of-home eating patterns and linear regression to explore the association between patterns scores and dietary quality. We identified three food patterns. The Traditional meal pattern carried more rice, beans, meat, roots and tubers, pasta, vegetables and eggs. The typical Brazilian breakfast/tea pattern carried more fresh bread, margarine, milk, cheese and butter. The Ultra-processed food pattern carried more ready-to-eat meals and soft drinks. The traditional meal pattern was positively associated with calories from proteins, fiber, iron, potassium and sodium densities, whereas typical Brazilian breakfast/tea and ultra-processed food patterns were positively associated with energy density, the percentage of calories from lipids or carbohydrates, trans fat and free sugar. Out-of-home eating may have a negative impact on nutritional dietary quality when based on ultra-processed food. However, it is possible to maintain a healthy out-of-home diet with adherence to traditional Brazilian cuisine. |
publishDate |
2018 |
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2018 |
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2020-07-08T13:09:44Z |
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2020-07-08T13:09:44Z |
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Nutrients. Basel, v. 10, n. 2, p. -, 2018. |
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https://repositorio.unifesp.br/handle/11600/54169 https://dx.doi.org/10.3390/nu10020218 |
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2072-6643 |
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WOS000427540000108.pdf |
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10.3390/nu10020218 |
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WOS:000427540000108 |
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Nutrients. Basel, v. 10, n. 2, p. -, 2018. 2072-6643 WOS000427540000108.pdf 10.3390/nu10020218 WOS:000427540000108 |
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https://repositorio.unifesp.br/handle/11600/54169 https://dx.doi.org/10.3390/nu10020218 |
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