Diet quality of consumers and non-consumers of red and processed meats: ISA-Capital Study

Author(s)

Camilla Fabiana Catto de Freitas ^[1] ; Aline Mendes Peralta ^[2] ; Aline Martins Carvalho ^[3] ; Antonio Augusto Ferreira Carioca ^[4] ; Regina Mara Fisberg ^[5] ; Dirce Maria Lobo Marchioni ^[6]

Affiliation

^[1] Universidade de São Paulo. Faculdade de Saúde Pública. Departamento de Nutrição - Brasil

^[2] Universidade de São Paulo. Faculdade de Saúde Pública. Departamento de Nutrição - Brasil

^[3] Universidade de São Paulo. Faculdade de Saúde Pública. Departamento de Nutrição - Brasil

^[4] Universidade de São Paulo. Faculdade de Saúde Pública. Departamento de Nutrição - Brasil

^[5] Universidade de São Paulo. Faculdade de Saúde Pública. Departamento de Nutrição - Brasil

^[6] Universidade de São Paulo. Faculdade de Saúde Pública. Departamento de Nutrição - Brasil

• Document type: Journal article
• Source: REVISTA DE NUTRICAO-BRAZILIAN JOURNAL OF NUTRITION; v. 28, n. 6, p. 681-689, 2015-12-00.

Abstract

OBJECTIVE: To evaluate the diet quality of consumers and non-consumers of red and processed meats in São Paulo city. METHODS: Data came from the Health Study of São Paulo - 2008, a cross-sectional study of 726 individuals who completed a dietary survey (195 adolescents, 272 adults, and 259 older adults). Diet was assessed by two 24-hour dietary recalls collected on two nonconsecutive days, including a weekend day and all seasons, and a food frequency questionnaire to estimate the frequency of red and processed meat consumption. We used the Multiple Source Method to estimate the usual food intake. The Diet Quality Index was calculated based on the usual food intake of the participants. The recommendations of the World Health Organization were used for estimating macronutrient intake adequacy. RESULTS: Non-consumers of red and processed meat presented higher score in: total score (p=0.006), group of fresh fruits (p=0.022), and group of milk and dairy products (p<0.001); and lower score in: group of fats and added sugar (p=0.039) and group of meats, eggs, and beans (p<0.001) than consumers of red and processed meats. Non-consumers of red and processed meats also presented higher fat intake adequacy. CONCLUSION: Our results suggest that non-consumers of red and processed meats had higher diet quality and fat intake adequacy than consumers of red and processed meats. (AU)

• FAPESP's process: 12/08702-1 - Meat, fruit and vegetable intake, relationship between oxidative stress biomarkers and chronic diseases risks: ISA - capital
• Grantee: Dirce Maria Lobo Marchioni
• Support Opportunities: Regular Research Grants