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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Barriers to and facilitators of ultra-processed food consumption: perceptions of Brazilian adults

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Autor(es):
Almeida, Luara Bellinghausen [1] ; Scagliusi, Fernanda Baeza [2, 3] ; Duran, Ana Clara [3] ; Jaime, Patricia Constante [2, 3]
Número total de Autores: 4
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Sch Publ Hlth, Publ Hlth Nutr Postgrad Program, Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, Av Dr Arnaldo 715, BR-01246904 Sao Paulo, SP - Brazil
[3] Univ Sao Paulo, Ctr Epidemiol Studies Hlth & Nutr, Sao Paulo, SP - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: PUBLIC HEALTH NUTRITION; v. 21, n. 1, SI, p. 68-76, JAN 2018.
Citações Web of Science: 2
Resumo

Objective To explore how individuals perceive the availability of ultra-processed foods in their neighbourhoods and the barriers to and facilitators of consumption of such foods. Design A qualitative design was chosen. In-depth, face-to-face semi-structured interviews were conducted and a content analysis was performed. Setting SAo Paulo, Brazil. Subjects A purposeful sample of adults (n 48), stratified by sex and age group (20-39 years and 40-59 years). Results All participants perceived their neighbourhoods as favourable regarding the availability of ultra-processed foods. Three barriers were identified: health concerns, not appreciating the taste of these foods and not being used to eating them. Five facilitators, however, were identified: appreciating the taste of these foods, their children's preference, convenience, addiction and cost. Conclusions Participants perceived their neighbourhoods as favourable to the consumption of ultra-processed foods and reported more facilitators than barriers to their consumption. Reported barriers point to the need to include measures promoting a healthy food system and traditional eating practices. The facilitators reinforce the idea that these foods are habit-forming and that regulatory measures to offset the exposure to ultra-processed foods are necessary. (AU)

Processo FAPESP: 09/17517-0 - Delineamento, avaliação e experimentação de instrumentos de identificação de determinantes ambientais do sobrepeso e obesidade
Beneficiário:Marly Augusto Cardoso
Linha de fomento: Auxílio à Pesquisa - Regular