| Full text | |
| Author(s): |
Cediel, Gustavo
[1, 2]
;
Reyes, Marcela
[3]
;
da Costa Louzada, Maria Laura
[1, 2]
;
Steele, Euridice Martinez
[1, 2]
;
Monteiro, Carlos A.
[1, 2]
;
Corvalan, Camila
[3]
;
Uauy, Ricardo
[3, 4]
Total Authors: 7
|
| Affiliation: | [1] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, Sao Paulo - Brazil
[2] Univ Sao Paulo, Ctr Epidemiol Studies Hlth & Nutr, Sao Paulo - Brazil
[3] Univ Chile, Inst Nutr & Food Technol INTA, El Libano 5524, Santiago - Chile
[4] London Sch Hyg & Trop Med, Fac Epidemiol & Populat Hlth, Dept Nutr & Publ Hlth Intervent Res, London - England
Total Affiliations: 4
|
| Document type: | Journal article |
| Source: | PUBLIC HEALTH NUTRITION; v. 21, n. 1, SI, p. 125-133, JAN 2018. |
| Web of Science Citations: | 39 |
| Abstract | |
ObjectiveTo assess the consumption of ultra-processed foods and analyse its association with the content of added sugars in the Chilean diet.DesignCross-sectional study of national dietary data obtained through 24 h recalls and classified into food groups according to the extent and purpose of food processing (NOVA classification).SettingChile.SubjectsA probabilistic sample of 4920 individuals (aged 2 years or above) studied in 2010 by a national dietary survey (Encuesta Nacional de Consumo Alimentario).ResultsUltra-processed foods represented 286 (se 05) % of total energy intake and 586 (se 09) % of added sugars intake. The mean percentage of energy from added sugars increased from 77 (se 03) to 197 (se 05) % across quintiles of the dietary share of ultra-processed foods. After adjusting for several potential sociodemographic confounders, a 5 percentage point increase in the dietary share of ultra-processed foods determined a 1 percentage point increase in the dietary content of added sugars. Individuals in the highest quintile were three times more likely (OR=29; 95 % CI 24, 34) to exceed the 10 % upper limit for added sugars recommended by the WHO compared with those in the lowest quintile, after adjusting for sociodemographic variables. This association was strongest among individuals aged 2-19 years (OR=39; 95 % CI 27, 59).ConclusionsIn Chile, ultra-processed foods are important contributors to total energy intake and to the consumption of added sugars. Actions aimed at limiting consumption of ultra-processed foods are being implemented as effective ways to achieve WHO dietary recommendations to limit added sugars and processed foods, especially for children and adolescents. (AU) | |
| FAPESP's process: | 16/13522-3 - Consumption of ultra-processed foods and indicators of diet quality in Chile |
| Grantee: | Gustavo Andres Cediel Giraldo |
| Support type: | Scholarships in Brazil - Post-Doctorate |