Consumo de alimentos ultraprocessados em crianças atendidas pelo serviço de Atenção Básica na região Sul do Brasil

Libanio, Isabela Faraco de Freitas; Corrêa, Rafaela da Silveira; Monteiro, Andresa de Souza; Vallandro, Juliana Paludo

doi:10.1055/s-0039-1693673

Cited by 9 publications

(6 citation statements)

References 23 publications

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“…In addition, these foods were high in critical nutrients. This is particularly worrying given the increasing consumption of these foods among children 25 and adolescents 26 . Mass marketing in grocery stores combined with the growing availability of ultra-processed foods has contributed to this problem, as the eating behaviors of this age group are influenced 4 by advertising strategies used to promote these types of foods in other media such as television 27 .…”

Section: Discussionmentioning

confidence: 99%

Association between advertising patterns and ultra-processed food in small markets

Batista

Leite

Borges

2022

Ciênc. saúde coletiva

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This article aims to characterize the advertising appeals present in the food environment to market ultra-processed foods and to analyze the nutritional profile of these foods according to PAHO criteria and the presence of food additives. Cross-sectional study, with data audited in 20 small supermarkets in São Paulo. The INFORMAS protocol was used to classify the advertising messages. The foods were classified according to NOVA. The PAHO profile model was used to classify foods high in critical nutrients. Advertising patterns were identified by factor analysis. The association between patterns and food groups was investigated by linear regression. More than 95% of the ultraprocessed foods had at least 1 critical nutrient in excess. There was a positive association between the new brand, fun and advantageous pattern with snacks, ready-made products, dairy products and cookies; between the new brand and suggested use pattern with dairy products. The standardization of food advertising in small retail stores is associated with offering snacks, dairy products, ready-to-eat foods and cookies, products that exceed critical nutrients.

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Section: Discussionmentioning

confidence: 99%

Association between advertising patterns and ultra-processed food in small markets

Batista

Leite

Borges

2022

Ciênc. saúde coletiva

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“…23 Outro estudo, também realizado com crianças de 2-9 anos atendidas em uma Unidade Básica de Saúde, verificou que os AUP mais frequentemente consumidos eram as bebidas açucaradas com 70,4% e salgadinhos, macarrão instantâneo e biscoitos de pacote com 63,2%. 24 Salienta-se que o hospital em estudo não oferta uma série de AUP que aparecem como sendo alguns dos mais consumidos pelo público como, biscoitos recheados, refrigerantes, salgadinhos, macarrão instantâneo e etc.…”

Section: Discussionunclassified

Oferta de alimentos ultraprocessados nas dietas pediátricas hospitalares para crianças maiores de dois anos em um hospital universitário

Zarth

Zoche

Hammes

et al. 2022

DEMETRA

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Introdução: A dieta fornecida no ambiente hospitalar deve promover bons hábitos alimentares a partir da oferta de uma alimentação saudável. Entretanto, sabe-se que alimentos industrializados são servidos na alimentação hospitalar. Objetivo: Avaliar a presença e a frequência de oferta de alimentos ultraprocessados nas dietas pediátricas de um hospital universitário. Métodos: A amostra foi composta por 25 dietas pediátricas prescritas para crianças maiores de dois anos. A coleta de dados ocorreu de janeiro a agosto de 2020. Os cardápios foram analisados segundo o nível de processamento dos alimentos, conforme a classificação NOVA. Os dados foram analisados no programa Microsoft Excel, e os resultados obtidos foram descritos por frequência absoluta e relativa. Resultados: Alimentos in natura ou minimamente processados representam 54,3% (n=10.851). Os ingredientes culinários, 28,9% (n=5.768); os processados, 2,7% (n=551); e os ultraprocessados, 13,9% (n=2.789). Identificou-se um total de 29 alimentos ultraprocessados, dos quais os três mais frequentes foram o achocolatado em pó (23,5%, n=658), a margarina (18,5%, n=518) e o pão de forma (11%, n=308). A maior oferta ocorre no café da manhã (31%, n=854), no lanche da tarde (30%, n=844) e na ceia (24%, n=661), representando 85% (n=2.359) da oferta total. Conclusões: Os achados deste estudo incluem a presença de ultraprocessados em praticamente todas as dietas pediátricas hospitalares analisadas. No entanto, alimentos in natura ou minimamente processados representam mais da metade da composição dos cardápios.

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“…Recent data from the Family Budget Survey carried out in Brazil also identified an important percentage calorie contribution, referring to the consumption of minimally processed foods [47]. Bielemann et al [48] and Libanio et al [49], however, found that ultra-processed foods were the major contributors to the energy intake of Brazilian individuals. Unprocessed or minimally processed foods are important sources of fiber, macronutrients, and micronutrients and, therefore, are an important part of a healthy diet.…”

Section: Discussionmentioning

confidence: 99%

Degree of food processing and its relationship with overweight and body adiposity in Brazilian adults

et al. 2021

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Objective To check the relationship of the degree of food processing with overweight and body adiposity in Brazilian adults. Methods Cross-sectional study with 670 adults (334 women and 336 men) aged 20-59 years in Viçosa, Minas Gerais, Brazil, based on population data collected using a questionnaire, 24-hour dietary recall interview, and anthropometric evaluation. Consumed foods were categorized into four groups: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods. Poisson regression models were used to assess the relationship between degree of food processing and overweight and body adiposity. Results The contribution of unprocessed or minimally processed foods to total energy intake was a protective factor for overweight in all quartiles. The contribution of ultra-processed foods to total energy intake was a risk factor for overweight in the highest quartile (prevalence ratio, 1.308; 95% confidence interval, 1.085-1.577). High energy intake from ultra-processed foods was a risk factor for excess adiposity in the highest quartiles. Conclusion Consumption of ultra-processed foods is associated with overweight and excess adiposity, whereas consumption of unprocessed and minimally processed foods is a protective factor for overweight.

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Consumo de alimentos ultraprocessados em crianças atendidas pelo serviço de Atenção Básica na região Sul do Brasil

Cited by 9 publications

References 23 publications

Association between advertising patterns and ultra-processed food in small markets

Association between advertising patterns and ultra-processed food in small markets

Oferta de alimentos ultraprocessados nas dietas pediátricas hospitalares para crianças maiores de dois anos em um hospital universitário

Degree of food processing and its relationship with overweight and body adiposity in Brazilian adults

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