Characterization of barriers and facilitators for adequate and healthy eating in the consumer’s food environment

Author(s)

Camila Aparecida Borges ^[1] ; Kamila Tiemann Gabe ^[2] ; Daniela Silva Canella ^[3] ; Patricia Constante Jaime ^[4]

Affiliation

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

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

^[3] Universidade do Estado do Rio de Janeiro. Instituto de Nutrição - Brasil

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

• Document type: Journal article
• Source: Cadernos de Saúde Pública; v. 37, 2022-02-23.

Abstract

Abstract: This study aims to explore potential barriers and facilitators for healthy eating in the consumer food environment, and to analyze the association with different types of food retailers, having as theoretical reference the Dietary Guidelines for the Brazilian Population. This is a cross-sectional study carried out in the municipality of Jundiaí, São Paulo State, Brazil, with audits of the consumer food environment carried out in 650 retail stores. We identified barriers and facilitators of healthy food choices in the internal environment of the retail. Factor analysis estimated factors that characterized the environment according to barriers and facilitators. Linear regression evaluated the association between the factors and the different categories of establishments. Most establishments had priority sales of ultra-processed products. Out of the total food retailers studied, 75.9% offered sugary drinks; 37% rice, beans and 30% fruits and vegetables. We characterized the first factor by the presence of both barriers and facilitators (mixed factor), the second factor by more facilitators and the third by greater presence of barriers in the consumer environment. Supermarkets were positively associated with the three factors (p-value < 0.001). The fruit and vegetable stores and the neighborhood markets had a positive association with the most facilitating factor (p-value < 0.001). Markets and bakeries were positively associated with the more barriers factor (p-value < 0.001). The patterns that characterize barriers and facilitators for healthy eating differ significantly according to types of food retailers. (AU)

• FAPESP's process: 16/12766-6 - Interventions in the food retail environment: overcoming the obstacle information to promote adequate and healthy food at neighborhood
• Grantee: Camila Aparecida Borges
• Support Opportunities: Scholarships in Brazil - Post-Doctoral