Consumption of ultra-processed foods and socioeconomic position: a cross-sectional analysis of the Brazilian Longitudinal Study of Adult Health

Simões, Bárbara dos Santos; Barreto, Sandhi Maria; Molina, María del Carmen Bisi; Luft, Vivian Cristine; Duncan, Bruce Bartholow; Schmidt, María Inês; Benseñor, Isabela Judith Martins; Cardoso, Letícia de Oliveira; Levy, Renata Bertazzi; Giatti, Luana

doi:10.1590/0102-311x00019717

Cited by 60 publications

(64 citation statements)

References 40 publications

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“…[66]. The present study reinforces the need to undertake comparable population-based dietary surveys, which are uncommon in most countries [67]. Further studies should be conducted to try to minimize the nutritional transition common in urban areas.…”

Section: Discussionsupporting

confidence: 67%

Eating Behavior (Duration, Content, and Timing) Among Workers Living under Different Levels of Urbanization

et al. 2020

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Urbanization has contributed to extended wakefulness, which may in turn be associated with eating over a longer period. Here, we present a field study conducted in four groups with different work hours and places of living in order to investigate eating behavior (duration, content, and timing). Anthropometric measures were taken from the participants (rural (n = 22); town (n = 19); city-day workers (n = 11); city-night workers (n = 14)). In addition, a sociodemographic questionnaire was self-answered and 24-h food recalls were applied for three days. The 24-h food recalls revealed that fat intake varied according to the groups, with the highest consumption by the city-day workers. By contrast, city-day workers had the lowest intake of carbohydrate, whereas the rural group had the highest. In general, all groups had some degree of inadequacy in food consumption. Eating duration was negatively correlated with total energy intake, fat, and protein consumption in the rural and town groups. There was a positive correlation between body mass index and eating duration in both city groups. The rural group had the earliest start time of eating, and this was associated with a lower body mass index. This study suggested that food content and timing, as well as eating duration, differed according to place of living, which in turn may be linked to lifestyle.

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Section: Discussionsupporting

confidence: 67%

Eating Behavior (Duration, Content, and Timing) Among Workers Living under Different Levels of Urbanization

et al. 2020

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“…The present study considered the percentage of the subjects' total energy intake that came from ultra-processed foods. 24 To calculate this percentage, calories from this food group were divided by total calories, and then multiplied by 100. Lastly, the percentage energy contribution from ultra-processed foods was categorized into terciles.…”

Section: Study Variablesmentioning

confidence: 99%

Association between consumption of ultra-processed foods and serum C-reactive protein levels: cross-sectional results from the ELSA-Brasil study

et al. 2019

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BACKGROUND: There may be a direct association between consumption of ultra-processed foods and C-reactive protein (CRP) levels, under the assumption that the high glycemic index of these food products could stimulate the entire chronic inflammation cascade, along with an indirect association mediated by obesity. The types of food consumed, including ultra-processed products, strongly influence obesity, and are also associated with higher serum CRP levels. OBJECTIVE: Our aim was to investigate whether the caloric contribution of ultra-processed foods to diet is associated with CRP levels, independent of body mass index (BMI). DESIGN AND SETTING: Cross-sectional analysis on the Longitudinal Study of Adult Health (ELSA-Brasil) baseline cohort (2008)(2009)(2010). METHODS: Dietary information, obtained through a food frequency questionnaire, was used to estimate the percentage of energy contribution from ultra-processed food to individuals' total caloric intake. CRP levels were the response variable. Sex-specific associations were estimated using generalized linear models with gamma distribution and log-link function. RESULTS: Ultra-processed food accounted for 20% of total energy intake. Among men, after adjustments for sociodemographic characteristics, there was no association between ultra-processed food intake and CRP levels. Among women, after adjustment for sociodemographic characteristics, smoking and physical activity, the highest tercile of ultra-processed food intake was associated with mean CRP levels that were 14% higher (95% confidence interval: 1.04-1.24) than those of the lowest tercile. However, after considering BMI, this association lost statistical significance. CONCLUSION: Our findings suggest that the positive association of ultra-processed food consumption with CRP levels among women seems to be mediated by the presence of adiposity.

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“…Although less costly and more practical, industrialized foods are high in calories, fat, salt, and sugar 20 . A study by Simões et al 29 , with participants in ELSA-Brazil, showed that the highest share of energy density came from ultra-processed foods, among individuals with less schooling. The race/color variable did not remain in the final model.…”

Section: Sodium/potassium Ratiomentioning

confidence: 99%

Fatores associados à relação sódio/potássio urinária em participantes do ELSA-Brasil

et al. 2019

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Resumo: Este estudo teve por objetivo identificar os fatores sociodemográficos associados à estimativa de alta relação de consumo de sódio/potássio. Foram avaliados 15.105 participantes, de 35 a 74 anos, de uma coorte de servidores públicos (ELSA-Brasil). Dados socioeconômicos foram coletados por meio de questionário e realizada coleta urinária de 12 horas noturnas para estimar o consumo de sódio e potássio. A relação sódio/potássio foi calculada em mmol/L e dividida em tercis: 1º tercil corresponde à “baixa” relação; 2º à “intermediária” e 3º tercil à “alta” relação sódio/potássio. Foram comparadas as proporções e médias segundo as classificações do tercil da relação sódio/potássio, utilizando-se os testes de qui-quadrado e análise de variância (ANOVA). Foram testados modelos brutos e ajustados de regressão logística multinomial, tendo como referência o 1º tercil. Os fatores associados à alta relação sódio/potássio foram: sexo masculino (OR = 1,78; IC95%: 1,60-1,98); indivíduos de 35 a 44 anos (OR = 1,71; IC95%: 1,33-2,19); Ensino Fundamental incompleto (OR = 2,38; IC95%: 1,78-3,18) e menor renda (OR = 1,47; IC95%: 1,26-1,73). Verificou-se que os homens, indivíduos mais jovens e de menor escolaridade e renda apresentaram médias mais elevadas da relação sódio/potássio.

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Consumption of ultra-processed foods and socioeconomic position: a cross-sectional analysis of the Brazilian Longitudinal Study of Adult Health

Cited by 60 publications

References 40 publications

Eating Behavior (Duration, Content, and Timing) Among Workers Living under Different Levels of Urbanization

Eating Behavior (Duration, Content, and Timing) Among Workers Living under Different Levels of Urbanization

Association between consumption of ultra-processed foods and serum C-reactive protein levels: cross-sectional results from the ELSA-Brasil study

Fatores associados à relação sódio/potássio urinária em participantes do ELSA-Brasil

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