Main food sources of carotenoids, according to the purpose and degree of processing, for beneficiaries of the 'Bolsa Família' in Brazil

Sartori, Alan Giovanini de Oliveira; Silva, Marina Vieira da

doi:10.1590/fst.2014.0056

Cited by 6 publications

(10 citation statements)

References 24 publications

(25 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Unlike previous work [ 7 , 8 , 11 – 13 , 15 – 17 ], we used individual-level dietary data. Food diary data is likely to give a more accurate assessment of total dietary intake than previous methods [ 25 , 26 ].…”

Section: Discussionmentioning

confidence: 99%

“…Unlike many previous authors [ 6 – 8 , 10 – 12 , 14 – 17 , 27 ], we have been explicit in how foods were coded to food processing groups. We found applying this coding harder than anticipated.…”

Section: Discussionmentioning

confidence: 99%

“…The majority of recent studies on the contribution of UPF to overall diets have made use of household budget surveys [ 5 , 7 , 8 , 11 – 13 , 15 – 17 ]. These tend to exclude food purchased and consumed out-of-home meaning they do not capture the totality of diet.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Characterisation of UK diets according to degree of food processing and associations with socio-demographics and obesity: cross-sectional analysis of UK National Diet and Nutrition Survey (2008–12)

Adams

White

2015

Int J Behav Nutr Phys Act

188

220

View full text Add to dashboard Cite

BackgroundFood processing alters food from its natural state for safety, convenience, taste or palatability. Previous research suggests that industrially processed foods, and diets high in these products, tend to be less healthful. However, most previous work is based on household, rather than individual-level, data. Little has been reported on the relationship between processed food consumption and markers of health; or on socio-demographic correlates of processed food consumption.Our objective was to describe: the nutritional content of foods classified according to degree of processing; the nutritional content of diets with different relative intakes of processed foods; the socio-demographic characteristics of individuals with different relative intakes of processed foods; and the association between intake of processed foods and body weight.MethodsSecondary analysis of data from the UK National Diet and Nutrition Survey (2008–12), a large national cross-sectional study of diet. Dietary information was collected using four-day, unweighed, food-diaries. Foods were classified as: unprocessed or minimally processed (MPF; foods with no processing or mostly physical processes applied to single whole foods), processed ingredients (PI; extracted and purified components of single whole foods), or ultra-processed food products (UPF; products produced from industrial combining of MPF and PI).ResultsTwo thousand one hundred seventy four adults were included. MPF and diets high in these foods, had the most healthful nutritional profile. UPF did not necessarily have the least healthful nutritional profile, but diets high in these foods did. Women, and older adults consumed more energy from MPF, and less from UPF. Those living in lower occupation social class households consumed less energy from MPF, but no more from UPF. Only higher intake of PI was consistently, inversely, associated with body weight.ConclusionsThis is the first study to explore correlates of processed food consumption, using individual-level data from a large, national sample. Although higher intakes of MPF and lower intakes of UPF were associated with the most healthful dietary profiles, only intake of PI was consistently associated with body weight. Consumption of UPF varied by age and gender, but, unexpectedly, not by occupational social class. Longitudinal work is required to confirm relationships with health markers.Electronic supplementary materialThe online version of this article (doi:10.1186/s12966-015-0317-y) contains supplementary material, which is available to authorized users.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Characterisation of UK diets according to degree of food processing and associations with socio-demographics and obesity: cross-sectional analysis of UK National Diet and Nutrition Survey (2008–12)

Adams

White

2015

Int J Behav Nutr Phys Act

188

220

View full text Add to dashboard Cite

show abstract

“…The HBS employed in the present study was used recently to estimate daily intake of carotenoids (-carotene, -carotene, -cryptoxanthin, lycopene, lutein+zeaxanthin) by the Bolsa Familia beneficiary population (more exposed to food and nutrition insecurity) (Sartori & Silva, 2014) since this is a direct cash transfer program targeting families living in poverty and extreme poverty throughout the country. On comparing our data (2.7 mg /p/d of those six carotenoids mentioned above) with those obtained for foods in category 1 of the study by Sartori & Silva (fresh or subjected to minimal processing) (2.2 mg /p/d total carotenoids), the differences in the individual fruit and vegetables (or in the proportions in the case of mixed dishes) assessed in the two studies may be an important factor in the difference of 20% between their findings and ours in terms of total carotenoid intake.…”

Section: Discussionmentioning

confidence: 99%

Fruits and vegetables in the Brazilian Household Budget Survey (2008–2009): carotenoid content and assessment of individual carotenoid intake

Vargas-Murga¹,

Rosso

Mercadante

et al. 2016

Journal of Food Composition and Analysis

View full text Add to dashboard Cite

We studied the dietary sources of carotenoids from fruit and vegetables and their intake by the Brazilian population. The β-carotene, α-carotene, β-cryptoxanthin, lycopene, lutein, zeaxanthin, neoxanthin, violaxanthin concentrations in raw fruits and vegetables were compiled (19 fruits, 24 vegetables, and mixed fruit and salad dishes), using data from foods collected and analyzed in Brazil, by means of HPLC-DAD. The food intake was obtained from the Food Consumption Module of the Household Budget Survey (2008-2009), recorded in 13569 households, representatives of all Brazilian regions. Vegetables contributed more to vitamin A intake than fruits (70.3% vs 21.5% retinol equivalents), raw salads, pumpkin, kale and carrot being the main contributors. The mean dietary intakes of fruits (86 g/d) and vegetables (64 g/d) did not meet the recommendation of the WHO/FAO. All food items supplied β-carotene (0.9 mg/p/d), the major contributors being kale, pumpkin and mango. β-Cryptoxanthin (0.1 mg/p/d) was mostly supplied by orange, tangerine and papaya (87.4% of its intake). Lycopene (0.7 mg /p/d) was found only in guava, watermelon and tomato. Lutein (0.8 mg/p/d), violaxanthin and neoxanthin (0.6 and 0.2 mg/p/d, respectively), were mainly supplied by green leafy vegetables and α-carotene (0.16 mg/p/d) and zeaxanthin (0.06 mg/p/d) by a small number of foods.

show abstract

“…1 Table 1 presents data from National Surveys of carotenoid intakes in Brazil, Spain, and United States, statistical information about the surveys, and the Prudent Individual Daily Intakes (PIDI) for main dietary carotenoids. 1,3…”

Section: Sources Of Carotenoidsmentioning

confidence: 99%

Dietary Carotenoid Roles in Redox Homeostasis and Human Health

Barros

Rodrigo

Zacarías

2018

J. Agric. Food Chem.

View full text Add to dashboard Cite

Classic nutrition believed that healthy diets should simply provide sufficient antioxidant loads to organisms, to hamper free radical processes and avoid oxidative stress. Current redox biology was proven much more intricate. Carotenoids are bioactive compounds in the human diet with a multifaceted role in redox metabolism. This perspective discusses the participation of α/β-carotene, lutein, zeaxanthin, lycopene, β-cryptoxanthin, astaxanthin, and derivatives in redox homeostasis focusing on (i) their antioxidant/pro-oxidant activities, (ii) control of gene expression via Nrf2-Keap1 and NF-κB pathways, and (iii) their link with (sub)cellular redox circuits, as part of the "redox code" that orchestrates physiological processes and health in humans.

show abstract

Main food sources of carotenoids, according to the purpose and degree of processing, for beneficiaries of the 'Bolsa Família' in Brazil

Cited by 6 publications

References 24 publications

Characterisation of UK diets according to degree of food processing and associations with socio-demographics and obesity: cross-sectional analysis of UK National Diet and Nutrition Survey (2008–12)

Characterisation of UK diets according to degree of food processing and associations with socio-demographics and obesity: cross-sectional analysis of UK National Diet and Nutrition Survey (2008–12)

Fruits and vegetables in the Brazilian Household Budget Survey (2008–2009): carotenoid content and assessment of individual carotenoid intake

Dietary Carotenoid Roles in Redox Homeostasis and Human Health

Contact Info

Product

Resources

About