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Consumption of Ultra-Processed Foods and Associated Factors in Adults

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Consumption of Ultra-Processed Foods and Associated Factors in Adults DOI: 10.1590/1413-81232021269.2.31062019 3815 Consumption of ultra-processed foods and associated factors ON HEALTH BEVERAGES ALCOHOLIC AND OF FOODTHE BURDEN in adults: evidence from the 2008-2009 Campinas Health Survey Mayara Gonçalves Pereira (https://orcid.org/0000-0001-7234-1398) 1 Daniela de Assumpção (https://orcid.org/0000-0003-1813-996X) 2 Marilisa Berti de Azevedo Barros (https://orcid.org/0000-0003-3974-195X) 2 Lia Thieme Oikawa Zangirolani (https://orcid.org/0000-0002-9966-5701) 3 Abstract The aim of the present study was to evaluate the consumption of ultra-processed (UP) foods and associated factors among adults. We used cross-sectional data on 947 adults from the 2008-2009 Campinas Health Survey. Food con- sumption data were collected using the 24-h die- tary recall method and food items were classified according to NOVA classification based on the na- ture, extent and purpose of industrial processing. Linear regression models were run to evaluate the association between the consumption UP foods and predictor variables with a 5% significance level. The average daily energy intake per capita was 2000.6 kcal and UP foods represented 24.1% of this intake. UP food consumption was higher 1 Curso de Nutrição, among women and increased with the increase in Universidade Federal de São schooling. Consumption was also higher among Paulo (UNIFESP). R. Silva young adults between 20 and 29 years old as well Jardim 136, Vila Mathias. 11015-020 Santos SP Brasil. as ex-smokers and individuals who were physi- mayaragpereira5@ cally active at leisure. The results show that there gmail.com is still time to intervene in favor of the health of 2 Centro Colaborador em Análise de Situação de the adult population. Thus, studies dedicated to Saúde, Departamento de the investigation of food intake from the perspec- Saúde Coletiva, Faculdade tive of the NOVA classification, the possible reper- de Ciências Médicas, Universidade Estadual de cussions for health and the evaluation of food and Campinas. Campinas SP nutrition actions and policies should be prioriti- Brasil. zed in the current context of Brazil. 3 Laboratório de Segurança Alimentar e Nutricional Key words Nutritional epidemiology, Health e Políticas Públicas, surveys, Food consumption, Industrialized foods, Departamento de Políticas Ultra-processed foods Públicas e Saúde Coletiva, UNIFESP. Santos SP Brasil. 3816 et al. Pereira MG Pereira Introduction from 20.8% in 2002-2003 to 25.4% in 2008-2009. A study conducted in 19 European countries The science of nutrition was historically centered considering the period between 1991 and 2008 on the biological aspect, involving the analysis of reports that the availability of ultra-processed the effects of nutrients on health stemming from products in homes ranged from 10.2% in Por- the severe nutritional deficiencies found in dif- tugal to 50.4% in the United Kingdom9. Data ferent countries up to the 20th Century1. In the from the 2012 National Health and Nutrition contemporary scenario, the science of nutrition Survey show a rate of 29.8% in Mexico10 and a has broadened its vision to encompass other im- study reports a 47.7% rate in Canada in 200411. A portant dimensions, such as social, cultural, eco- cohort study conducted from 2009 to 2017 with nomic, environmental and, more recently, tech- adults in France found that ultra-processed foods nological aspects, which involve advances in the accounted for 35.9% of the total calorie energy processing of foods2. and that the increase in the consumption of these With the advent of industrialization, food foods was associated with a higher overall risk processing developed rapidly, especially in the of mortality in the population of adults over 45 second half of the 20th Century, with new discov- years of age12,13. eries in science and technology. The nature and Considering the increase in the consumption extent of industrial food processing has changed of ultra-processed products and the association over time and, currently, nearly all foods and with a greater incidence of obesity and non-com- beverages are processed in some way. However, municable diseases4, it is necessary to identify the differences in the nature, extent and purpose of most susceptible segments of the population. processing are relevant to human health1,3. Therefore, the aim of the present study was to In the global scenario of profound changes evaluate the consumption of ultra-processed in the eating habits of the population and con- foods according to sociodemographic variables, comitant increase in the incidence of obesity and health-related behaviors and the body mass in- other non-communicable diseases, the need for dex in adults aged 20 to 59 years. new dietary guidelines has emerged. Monteiro et al.4 propose classifying foods into four groups according to the nature, extent and purpose of Methods industrial processing. The first group consists of foods in natura In this study, we analyzed data from the Campi- or minimally processed foods, which are sub- nas Health Survey conducted between Febru- mitted to processes that do not alter the nutri- ary 2008 and April 2009. This was a popula- tional composition, such as cleaning, freezing, tion-based cross-sectional study conducted in pasteurization, etc. The second group comprises the city of Campinas, state of São Paulo, Brazil, processed foods, which are foods in natura with the aim of which was to evaluate the living con- the addition of salt, sugar, oil and/or vinegar. ditions and health status of three subgroups of Cooking ingredients, such as sugar, salt, oil and the population: adolescents (10 to 19 years old), butter, comprise the third group and should be adults (20 to 59 years old) and seniors (60 years used in moderation in recipes. The group of ul- or older). For the present study, we focused on tra-processed foods is composed of formulations the data referring to adults. that contain little or no food in natura, with the The sample was obtained using two-stage, addition of salt, fat, sugar, conservatives and ad- probabilistic, stratified, cluster sampling. In the ditives. These are ready-to-eat or ready-to-heat first stage, 50 census sectors were selected with foods that are highly palatable, but have low nu- probability proportional to size, given by the tritional density4. number of homes. The second stage involved the The literature reports that the increase in systematic selection of homes. the consumption of ultra-processed products The number of individuals to compose the has contributed significantly to the pandemic of sample was defined considering the maximum excess weight and the increase in the prevalence variability for the frequency of the events stud- of other non-communicable diseases associated ied (p=0.50), a 95% confidence level in the de- with a diet of poor quality1,3-7. According to Mar- termination of the confidence intervals (z=1.96), tins et al.8, the participation of ultra-processed a sampling error between 4 and 5% and a design foods in the total calorie intake in Brazilian effect of 2, resulting in 1,000 individuals. Expect- homes has been increasing over the years, going ing an 80% response rate, the sample size was 3817 Ciência & Saúde Coletiva, 26(Supl. 2):3815-3824, 2021 2):3815-3824, 26(Supl. Coletiva, & Saúde Ciência corrected to 1,250. To reach this sample size, 700 bles, 13 to milk, 14 to rice, 15 to red meat, and so homes were selected independently. Interviews on. For the purposes of analysis, these numbers were held with all residents between 20 and 59 were united under a single code that represented years of age in each selected home. the group of minimally processed foods. The or- Trained interviewers collected the infor- ganization of the foods in each group was based mation using a questionnaire structured in 14 on previous studies8,17 to enable the comparabil- thematic blocks that had been tested in a pilot ity of the results. study. The questionnaire addressed demograph- The following were independent variables ic/socioeconomic characteristics, lifestyle, the use used for the analysis of factors associated with of health services, adverse health conditions and the consumption of ultra-processed foods: So- other information. Data on food intake were ob- ciodemographic: sex, age group (in years), mari- tained with the 24-h dietary recall (24hR), using tal status, number of children, schooling (in years the step-by-step method adapted from Thomp- of study), family income per capita (using the son and Byers14. In step 1, the interviewers re- Brazilian monthly minimum wage [BMMW] as corded the times and foods/beverages ingested reference) and having private health insurance. without interrupting the respondent; in step 2, at Health-related behaviors: frequency of alco- the end of the spontaneous report, the interview- hol intake, smoking and the practice of physical er asked “Is there anything else you remember?”; activity during leisure. Individuals who practiced in step 3, the name of the meal was recorded; in physical activity at least 150 minutes per week step 4, the interviewers collected information distributed among at least three days were cate- on the characteristics of the foods/recipes and gorized as active. Those who practiced less than subsequently recorded the quantities ingested in 150 minutes per week or practiced more but on home units or measurements. Step 5 consisted fewer than three days a week were categorized as of a review of the 24hR with the respondent. A insufficiently active and those who did not prac- nutritionist accompanied the fieldwork to mini- tice physical activity were categorized as inactive. mize and correct possible errors during the filling Body Mass Index (BMI) was calculated from out of the 24hR.
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