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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.)

Ultra-processed foods and added sugars in the Chilean diet (2010)

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Autor(es):
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]
Número total de Autores: 7
Afiliação do(s) autor(es):
[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
Número total de Afiliações: 4
Tipo de documento: Artigo Científico
Fonte: PUBLIC HEALTH NUTRITION; v. 21, n. 1, SI, p. 125-133, JAN 2018.
Citações Web of Science: 3
Resumo

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)

Processo FAPESP: 16/13522-3 - Consumo de alimentos ultraprocessados e indicadores de qualidade nutricional da dieta no Chile
Beneficiário:Gustavo Andres Cediel Giraldo
Linha de fomento: Bolsas no Brasil - Pós-Doutorado