Consumers' Understanding of Ultra-Processed Foods

Autor(es)

Sarmiento-Santos, Juliana ; Souza, Melissa B. N. ; Araujo, Lydia S. ; Pion, Juliana M., V ; Carvalho, Rosemary A. ; Vanin, Fernanda M.

• Tipo de documento: Artigo Científico
• Fonte: FOODS; v. 11, n. 9, p. 13-pg., 2022-05-01.

Resumo

Food classification systems have been proposed to improve food quality criteria. Among these systems, "processing level" has been used as a criterion. NOVA classification, as the denotation "ultra-processed" food (UPF), has been widely used in different countries. However, even though some studies have pointed out some controversial aspects, no study has evaluated its comprehension by the population where it is used as reference. Therefore, this study explored the understanding of the term UPF for Brazilian consumers, where this denotation has been used in the last 8 years. A questionnaire was used, with questions referring to different aspects of self-assessment of knowledge about UPF. Altogether, 939 valid participants completed the questionnaire, and 81.9% of them declared to know the term UPF. For 78.2%, a better definition for UPF should be "foods that have gone through many processes in industry". Finally, it was concluded that the term UPF is still confusing for most Brazilians, indicating the risk of use and the urgent necessity to improve the classifications systems and consequently consumer understanding. Only when all parties interested in healthy food work together could this problem be solved. (AU)

• Processo FAPESP: 21/12270-9 - Papinhas infantis caseiras e industrializadas: uma avaliação teórica e prática dos aspectos de qualidade, segurança, classificação e percepção do consumidor
• Beneficiário: Fernanda Maria Vanin
• Modalidade de apoio: Auxílio à Pesquisa - Regular