The consumption of ultra-processed foods according to eating out occasions

Autor(es)

Andrade, Giovanna Calixto ^{[1, 2]} ; Gombi-Vaca, Maria Fernanda ^{[1, 2]} ; da Costa Louzada, Maria Laura ^{[1, 3]} ; Azeredo, Catarina Machado ^{[4, 1]} ; Levy, Renata Bertazzi ^{[1, 2]}

Afiliação do(s) autor(es)

^[1] Nucleo Pesquisas Epidemiol Nutr & Saude NUPENS, Sao Paulo, SP - Brazil

^[2] Univ Sao Paulo, Dept Med Prevent, Fac Med, Av Dr Arnaldo 455, BR-01246903 Sao Paulo, SP - Brazil

^[3] Univ Fed Sao Paulo UNIFESP, Dept Polit Publ & Saude Colet, Santos, SP - Brazil

^[4] Univ Fed Uberlandia, Fac Med, Curso Nutr, Uberlandia, MG - Brazil

• Tipo de documento: Artigo Científico
• Fonte: PUBLIC HEALTH NUTRITION; v. 23, n. 6, p. 1041-1048, APR 2020.
• Citações Web of Science: 0

Resumo

Objective: To describe out-of-home consumption according to the purpose and extent of industrial processing and also evaluate the association between eating out and ultra-processed food consumption, taking account of variance within and between individuals. Design: Cross-sectional study. Setting: Brazil. Participants: The study was based on the Individual Food Intake of the Brazilian Household Budget Survey, carried out with 34 003 individuals aged 10 years or more, between May 2008 and May 2009. All food items were classified according to food processing level. The habit of eating out was evaluated through the frequency of days each individual reported eating out, described according to sociodemographic characteristics. The contribution of food energy per group and subgroup was estimated according to the frequency of eating out. In addition, multilevel modelling was employed to evaluate the association between eating out and ultra-processed food consumption. Results: In Brazil, culinary preparations accounted for most of the energy eaten out. However, it was possible to observe a higher contribution of ultra-processed foods, especially sugary beverages and ready-to-eat meals, as the frequency of out-of-home consumption increased. Compared with food consumption exclusively at home, eating out increased the consumption of ultra-processed foods by 0 center dot 41 percentage points within and between individuals. Conclusion: In Brazil, the same individual and different individuals had greater consumption of ultra-processed foods when they ate out of home compared with when they ate at home. So, it is necessary to implement public policies which discourage the out-of-home consumption of ultra-processed foods and that provide affordable and accessible less-processed food options. (AU)

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