Impact of ultra-processed foods on micronutrient content in the Brazilian diet

Detalhes bibliográficos
Autor(a) principal: Louzada,Maria Laura da Costa
Data de Publicação: 2015
Outros Autores: Martins,Ana Paula Bortoletto, Canella,Daniela Silva, Baraldi,Larissa Galastri, Levy,Renata Bertazzi, Claro,Rafael Moreira, Moubarac,Jean-Claude, Cannon,Geoffrey, Monteiro,Carlos Augusto
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista de Saúde Pública
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-89102015000100238
Resumo: OBJECTIVE To evaluate the impact of consuming ultra-processed foods on the micronutrient content of the Brazilian population’s diet.METHODS This cross-sectional study was performed using data on individual food consumption from a module of the 2008-2009 Brazilian Household Budget Survey. A representative sample of the Brazilian population aged 10 years or over was assessed (n = 32,898). Food consumption data were collected through two 24-hour food records. Linear regression models were used to assess the association between the nutrient content of the diet and the quintiles of ultra-processed food consumption – crude and adjusted for family incomeper capita.RESULTS Mean daily energy intake per capita was 1,866 kcal, with 69.5% coming from natural or minimally processed foods, 9.0% from processed foods and 21.5% from ultra-processed foods. For sixteen out of the seventeen evaluated micronutrients, their content was lower in the fraction of the diet composed of ultra-processed foods compared with the fraction of the diet composed of natural or minimally processed foods. The content of 10 micronutrients in ultra-processed foods did not reach half the content level observed in the natural or minimally processed foods. The higher consumption of ultra-processed foods was inversely and significantly associated with the content of vitamins B12, vitamin D, vitamin E, niacin, pyridoxine, copper, iron, phosphorus, magnesium, selenium and zinc. The reverse situation was only observed for calcium, thiamin and riboflavin.CONCLUSIONS The findings of this study highlight that reducing the consumption of ultra-processed foods is a natural way to promote healthy eating in Brazil and, therefore, is in line with the recommendations made by the Guia Alimentar para a População Brasileira (Dietary Guidelines for the Brazilian Population) to avoid these foods.
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spelling Impact of ultra-processed foods on micronutrient content in the Brazilian dietIndustrialized FoodsFood CompositionMicronutrientsFood QualityFood ConsumptionOBJECTIVE To evaluate the impact of consuming ultra-processed foods on the micronutrient content of the Brazilian population’s diet.METHODS This cross-sectional study was performed using data on individual food consumption from a module of the 2008-2009 Brazilian Household Budget Survey. A representative sample of the Brazilian population aged 10 years or over was assessed (n = 32,898). Food consumption data were collected through two 24-hour food records. Linear regression models were used to assess the association between the nutrient content of the diet and the quintiles of ultra-processed food consumption – crude and adjusted for family incomeper capita.RESULTS Mean daily energy intake per capita was 1,866 kcal, with 69.5% coming from natural or minimally processed foods, 9.0% from processed foods and 21.5% from ultra-processed foods. For sixteen out of the seventeen evaluated micronutrients, their content was lower in the fraction of the diet composed of ultra-processed foods compared with the fraction of the diet composed of natural or minimally processed foods. The content of 10 micronutrients in ultra-processed foods did not reach half the content level observed in the natural or minimally processed foods. The higher consumption of ultra-processed foods was inversely and significantly associated with the content of vitamins B12, vitamin D, vitamin E, niacin, pyridoxine, copper, iron, phosphorus, magnesium, selenium and zinc. The reverse situation was only observed for calcium, thiamin and riboflavin.CONCLUSIONS The findings of this study highlight that reducing the consumption of ultra-processed foods is a natural way to promote healthy eating in Brazil and, therefore, is in line with the recommendations made by the Guia Alimentar para a População Brasileira (Dietary Guidelines for the Brazilian Population) to avoid these foods.Faculdade de Saúde Pública da Universidade de São Paulo2015-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-89102015000100238Revista de Saúde Pública v.49 2015reponame:Revista de Saúde Públicainstname:Universidade de São Paulo (USP)instacron:USP10.1590/S0034-8910.2015049006211info:eu-repo/semantics/openAccessLouzada,Maria Laura da CostaMartins,Ana Paula BortolettoCanella,Daniela SilvaBaraldi,Larissa GalastriLevy,Renata BertazziClaro,Rafael MoreiraMoubarac,Jean-ClaudeCannon,GeoffreyMonteiro,Carlos Augustoeng2015-10-28T00:00:00Zoai:scielo:S0034-89102015000100238Revistahttp://www.scielo.br/scielo.php?script=sci_serial&pid=0034-8910&lng=pt&nrm=isoONGhttps://old.scielo.br/oai/scielo-oai.phprevsp@org.usp.br||revsp1@usp.br1518-87870034-8910opendoar:2015-10-28T00:00Revista de Saúde Pública - Universidade de São Paulo (USP)false
dc.title.none.fl_str_mv Impact of ultra-processed foods on micronutrient content in the Brazilian diet
title Impact of ultra-processed foods on micronutrient content in the Brazilian diet
spellingShingle Impact of ultra-processed foods on micronutrient content in the Brazilian diet
Louzada,Maria Laura da Costa
Industrialized Foods
Food Composition
Micronutrients
Food Quality
Food Consumption
title_short Impact of ultra-processed foods on micronutrient content in the Brazilian diet
title_full Impact of ultra-processed foods on micronutrient content in the Brazilian diet
title_fullStr Impact of ultra-processed foods on micronutrient content in the Brazilian diet
title_full_unstemmed Impact of ultra-processed foods on micronutrient content in the Brazilian diet
title_sort Impact of ultra-processed foods on micronutrient content in the Brazilian diet
author Louzada,Maria Laura da Costa
author_facet Louzada,Maria Laura da Costa
Martins,Ana Paula Bortoletto
Canella,Daniela Silva
Baraldi,Larissa Galastri
Levy,Renata Bertazzi
Claro,Rafael Moreira
Moubarac,Jean-Claude
Cannon,Geoffrey
Monteiro,Carlos Augusto
author_role author
author2 Martins,Ana Paula Bortoletto
Canella,Daniela Silva
Baraldi,Larissa Galastri
Levy,Renata Bertazzi
Claro,Rafael Moreira
Moubarac,Jean-Claude
Cannon,Geoffrey
Monteiro,Carlos Augusto
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Louzada,Maria Laura da Costa
Martins,Ana Paula Bortoletto
Canella,Daniela Silva
Baraldi,Larissa Galastri
Levy,Renata Bertazzi
Claro,Rafael Moreira
Moubarac,Jean-Claude
Cannon,Geoffrey
Monteiro,Carlos Augusto
dc.subject.por.fl_str_mv Industrialized Foods
Food Composition
Micronutrients
Food Quality
Food Consumption
topic Industrialized Foods
Food Composition
Micronutrients
Food Quality
Food Consumption
description OBJECTIVE To evaluate the impact of consuming ultra-processed foods on the micronutrient content of the Brazilian population’s diet.METHODS This cross-sectional study was performed using data on individual food consumption from a module of the 2008-2009 Brazilian Household Budget Survey. A representative sample of the Brazilian population aged 10 years or over was assessed (n = 32,898). Food consumption data were collected through two 24-hour food records. Linear regression models were used to assess the association between the nutrient content of the diet and the quintiles of ultra-processed food consumption – crude and adjusted for family incomeper capita.RESULTS Mean daily energy intake per capita was 1,866 kcal, with 69.5% coming from natural or minimally processed foods, 9.0% from processed foods and 21.5% from ultra-processed foods. For sixteen out of the seventeen evaluated micronutrients, their content was lower in the fraction of the diet composed of ultra-processed foods compared with the fraction of the diet composed of natural or minimally processed foods. The content of 10 micronutrients in ultra-processed foods did not reach half the content level observed in the natural or minimally processed foods. The higher consumption of ultra-processed foods was inversely and significantly associated with the content of vitamins B12, vitamin D, vitamin E, niacin, pyridoxine, copper, iron, phosphorus, magnesium, selenium and zinc. The reverse situation was only observed for calcium, thiamin and riboflavin.CONCLUSIONS The findings of this study highlight that reducing the consumption of ultra-processed foods is a natural way to promote healthy eating in Brazil and, therefore, is in line with the recommendations made by the Guia Alimentar para a População Brasileira (Dietary Guidelines for the Brazilian Population) to avoid these foods.
publishDate 2015
dc.date.none.fl_str_mv 2015-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-89102015000100238
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-89102015000100238
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0034-8910.2015049006211
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Faculdade de Saúde Pública da Universidade de São Paulo
publisher.none.fl_str_mv Faculdade de Saúde Pública da Universidade de São Paulo
dc.source.none.fl_str_mv Revista de Saúde Pública v.49 2015
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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