What to expect from the price of healthy and unhealthy foods over time? The case from Brazil

Maia, Emanuella Gomes; Passos, Camila Mendes dos; Levy, Renata Bertazzi; Martins, Ana Paula Bortoletto; Mais, Laís Amaral; Claro, Rafael Moreira

doi:10.1017/s1368980019003586

Cited by 82 publications

(122 citation statements)

References 21 publications

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“…In addition, another fact that may contribute to the lower consumption of ultra-processed foods in this region is that the average price of in natura and minimally processed foods in Brazil (R$ 2.28/1000 kcal) is lower than the average price of ultra-processed foods (R$ 2.40/1000 kcal) [ 66 ]. However, a recent study identified that since the beginning of the 2000s the price of ultra-processed foods has undergone successive reductions in Brazil, becoming cheaper than processed foods, and it is predicted that unhealthy foods will become cheaper than healthy ones in 2026 [ 67 ]. As expected, the lowest caloric contribution of the farmers' diet provided by the group of processed food, as in Brazil (10.6%) [ 15 ].…”

Section: Discussionmentioning

confidence: 99%

Energy contribution of NOVA food groups and the nutritional profile of the Brazilian rural workers' diets

et al. 2020

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We estimated the caloric contribution of minimally processed foods, processed culinary ingredients, processed foods and ultra-processed foods in Brazilian farmers' diets and their association with the nutritional profile of the diet. It is an epidemiological study of cross-sectional, analytical and quantitative design with 740 farmers adults of Southeastern Brazil. Food intake data were obtained by applying three 24-hour recalls and were classified according to the degree and purpose of processing. The largest caloric contribution came from the group of minimally processed foods (64.7%), followed by ultra-processed foods (17.7%), processed culinary ingredients (12.4%), and processed foods (5.2%). Individuals in the fourth quartile of caloric contribution from minimally processed foods showed lower energy consumption (β -0.16, P <0.001) and greater consumption of all 15 micronutrients analyzed. In contrast to what was identified for this food group, the higher caloric contribution from ultra-processed foods was associated with a greater caloric content of the diet (β 0.17, P <0.001) and lower consumption of all 23 analyzed nutrients. Therefore, the caloric contribution from the consumption of ultra-processed foods in the rural area is still lower than the national average. However, measures aimed at delaying isocaloric exchanges for the group of ultra-processed foods must be carried out, maintaining the local food culture, since this group had worse nutritional levels. In addition, incentives to the greater consumption of minimally processed foods should be carried out, due to their nutritional quality.

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Section: Discussionmentioning

confidence: 99%

Energy contribution of NOVA food groups and the nutritional profile of the Brazilian rural workers' diets

et al. 2020

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“…Although evidence suggests an economic advantage in meals prepared at home in comparison with its substitution for ultra-processed foods (due to the lowest price per calorie of the first one)highlighting bean and rice as an economic alternative for the adoption of a healthier food practice (28) a recently published study analysing data from 1995 to 2030 indicated that this scenario has been changing unfavourably to the consumption of healthy foods (29) . Even though no data on the perception of consumers on this price trend are available, this might constitute an important influence on the reduction of consumption observed among our results, since it impacts not only the own price of beans but also the price of complementary items (such as rice) and potentially substitutes (such as ready to eat ultra-processed items).…”

Section: Discussionmentioning

confidence: 99%

“…In addition, there are several environmental factors that also influence consumers food choice such as price, availability and access to foods, the rapidity in the consumption of no-cook meals and the aggressive advertising and marketing of brands (3,32,40) . In a sense that, basic and traditional foods are being replaced by the convenience of ultra-processed food products (3,(15)(16)(17)29) . The main outcome of this shift in consumption is the reduction in food quality and the deterioration of healthy/traditional/habitual and cultural dietary patterns (25)(26)(27) .…”

Section: Discussionmentioning

confidence: 99%

Reduction of traditional food consumption in Brazilian diet: trends and forecasting of bean consumption (2007–2030)

Granado

Maia

Mendes

et al. 2020

Public Health Nutr.

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Objective: To identify changes in traditional dietary behaviour through the evaluation of trends in bean consumption among adults in Brazil between 2007 and 2017 and to estimate its projections up to 2030. Design: Time-series analysis conducted with data from the Surveillance System for Protective and Risk Factors for Chronic Diseases by Telephone Survey (Vigitel) between 2007 and 2017. Weekly consumption of beans was analysed. Prais–Winsten regression evaluated trends for the entire period of study (2007–2017) and in two periods of analyses (2007–2011 and 2012–2017) for the complete set of the population and stratified by socio-demographic characteristics. Estimated prevalence projections were calculated up to the year 2030 using its tendency from 2012 to 2017. Setting: Brazil. Participants: A probabilistic sample of 572 675 Brazilian adults aged ≥ 18 years. Results: Changes in traditional dietary pattern were identified. Regular consumption of beans (≥ 5 d/week) presented a stable prevalence trend for the total population in the complete and the first analysed period, but a significant decrease in the second half (67·5 % to 59·5 %) among both genders, all age groups and educational levels (except for ≥12 years). The higher magnitude of regular consumption of beans will occur up to the year of 2025 for the total population (46·9 %), when it will be less frequent in the week. Conclusion: Reductions in the weekly consumption of beans may represent the weakness of a traditional food culture in a globalised food system. By 2025, regular consumption of beans will cease to be the predominant habit in the country.

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“…In addition, UPF did not increase in price as much as unprocessed and minimally processed foods over the last 12 years [20]. In Brazil, in 1995, UPF were the most expensive food group, but the price of UPF underwent successive reductions since the year 2000 and was forecasted to become cheaper than MPF by 2026 [21]. Results from the Brazilian Household Budget Survey 2008-2009, including a random sample of 55,970 households, found that mean prices of foods and beverages purchased at supermarkets were 37% lower in comparison to other food stores, and the share of UPF in purchases made at supermarkets was 25% higher than at other food stores [22].…”

Section: Introductionmentioning

confidence: 97%

The Cost of Diets According to Their Caloric Share of Ultraprocessed and Minimally Processed Foods in Belgium

et al. 2020

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Background: This study estimated the monetary cost of diets with higher and lower caloric shares of ultraprocessed food products (UPF) and unprocessed/minimally processed foods (MPF) in Belgium for various sociodemographic groups. Methods: Data from the latest nationally representative Food Consumption Survey (FCS) 2014–2015 (n = 3146; 3–64 years) were used. Dietary data were collected through two nonconsecutive 24-hour recalls (food diaries for children). Average prices for >2000 food items (year 2014) were derived from GfK ConsumerScan panel data and linked with foods consumed in the FCS. Foods eaten were categorized by their extent of processing using the NOVA classification. The average caloric share (percentage of daily energy intake) of UPF and MPF were calculated. The mean diet cost was compared across the UPF and MPF contribution tertiles, using linear regression. Results: The average price per 100 kcal for UPF was significantly cheaper (EUR 0.55; 95%CI = 0.45–0.64) than for MPF (EUR 1.29; 95% CI = 1.27–1.31). UPF contributed between 21.9% (female adults) and 29.9% (young boys), while MPF contributed between 29.5% (male adolescents) and 42.3% (female adults) to the daily dietary cost. The contribution of MPF to the daily dietary cost was significantly higher for individuals with a higher household education level compared to those with a lower household education level (p < 0.01). Adjusted for covariates, the average dietary cost per 2000 kcal was significantly lower for individuals in the highest compared to the lowest tertile for the proportion of daily energy consumed from UPF (EUR −0.37 ± 0.13; p = 0.006), and significantly higher for individuals in the highest compared to the lowest tertile for proportion of daily energy consumed from MPF (EUR 1.18 ± 0.12, p < 0.001). Conclusion: Diets with a larger caloric share of UPF were significantly cheaper than those with a lower contribution of these products, while the opposite was found for MPF. Policies that improve relative affordability and accessibility of MPF are recommended.

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What to expect from the price of healthy and unhealthy foods over time? The case from Brazil

Cited by 82 publications

References 21 publications

Energy contribution of NOVA food groups and the nutritional profile of the Brazilian rural workers' diets

Energy contribution of NOVA food groups and the nutritional profile of the Brazilian rural workers' diets

Reduction of traditional food consumption in Brazilian diet: trends and forecasting of bean consumption (2007–2030)

The Cost of Diets According to Their Caloric Share of Ultraprocessed and Minimally Processed Foods in Belgium

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