Busca avançada
Ano de início
Entree
(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.)

Added sugars and ultra-processed foods in Spanish households (1990-2010)

Texto completo
Autor(es):
Latasa, P. [1] ; Louzada, M. L. D. C. [2, 3] ; Martinez Steele, E. [2, 3] ; Monteiro, C. A. [2, 3]
Número total de Autores: 4
Afiliação do(s) autor(es):
[1] Direcc Gen Salud Publ Comunidad Madrid, Serv Epidemiol, Madrid - Spain
[2] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, Sao Paulo - Brazil
[3] Univ Sao Paulo, Ctr Epidemiol Studies Hlth & Nutr, Sao Paulo - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: European Journal of Clinical Nutrition; v. 72, n. 10, p. 1404-1412, OCT 2018.
Citações Web of Science: 2
Resumo

Background/objectives To study the association between ultra-processed foods acquisitions and added sugar content of total food purchases in Spanish households in 2010. Changes over time (1990-2000-2010) in ultra-processed food purchases and added sugars content of total food purchases are also compared. Subjects/methods We used data from three nationally representative Household Budget Surveys (HBS) conducted in 1990, 2000 and 2010. Number of studied households was 21,012, 33,730 and 22,116, respectively. Purchased foods and drinks were classified according to NOVA food groups as ultra-processed foods, processed foods, unprocessed or minimally processed foods, or processed culinary ingredients. Linear and Poisson regressions were used to estimate the association between quintiles of energy contribution of ultra-processed foods and added sugars contents of total food purchases in 2010. Changes over time were assessed using tests of linear trend and Student's t test. Results In 2010, ultra-processed foods represented 31.7% of daily energy acquisitions and 80.4% of all added sugars. Added sugars content of food purchases raised from 7.3% in the lowest to 18.2% in the highest quintiles of energy contribution of ultra-processed foods. The risk of exceeding 10% energy from added sugars quadrupled between the lowest and highest quintiles. The percentage of ultra-processed foods on all food purchases almost tripled between 1990 and 2010 (from 11.0 to 31.7%), paralleling the increase of added sugars content (from 8.4 to 13.0%). Conclusions Cutting down exceeding added sugars availability in Spain may require a reduction in ultra-processed food purchasing. (AU)

Processo FAPESP: 15/14900-9 - Consumo de alimentos ultraprocessados, perfil nutricional da dieta e obesidade em sete países
Beneficiário:Carlos Augusto Monteiro
Linha de fomento: Auxílio à Pesquisa - Temático