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Jean Claude Moubarac - One of the best experts on this subject based on the ideXlab platform.
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household availability of ultra Processed Foods and obesity in nineteen european countries
Public Health Nutrition, 2018Co-Authors: Jean Claude Moubarac, Maria Laura Da Costa Louzada, Daniela Silva Canella, Renata Bertazzi Levy, Geoffrey CannonAbstract:Objective To assess household availability of NOVA food groups in nineteen European countries and to analyse the association between availability of ultra-Processed Foods and prevalence of obesity. Design Ecological, cross-sectional study. Setting Europe. Subjects Estimates of ultra-Processed Foods calculated from national household budget surveys conducted between 1991 and 2008. Estimates of obesity prevalence obtained from national surveys undertaken near the budget survey time. Results Across the nineteen countries, median average household availability amounted to 33·9 % of total purchased dietary energy for unProcessed or Minimally Processed Foods, 20·3 % for Processed culinary ingredients, 19·6 % for Processed Foods and 26·4 % for ultra-Processed Foods. The average household availability of ultra-Processed Foods ranged from 10·2 % in Portugal and 13·4 % in Italy to 46·2 % in Germany and 50·4 % in the UK. A significant positive association was found between national household availability of ultra-Processed Foods and national prevalence of obesity among adults. After adjustment for national income, prevalence of physical inactivity, prevalence of smoking, measured or self-reported prevalence of obesity, and time lag between estimates on household food availability and obesity, each percentage point increase in the household availability of ultra-Processed Foods resulted in an increase of 0·25 percentage points in obesity prevalence. Conclusions The study contributes to a growing literature showing that the consumption of ultra-Processed Foods is associated with an increased risk of diet-related non-communicable diseases. Its findings reinforce the need for public policies and actions that promote consumption of unProcessed or Minimally Processed Foods and make ultra-Processed Foods less available and affordable.
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Sociodemographic associations of the dietary proportion of ultra-Processed Foods in First Nations peoples in the Canadian provinces of British Columbia, Manitoba, Alberta and Ontario.
International Journal of Food Sciences and Nutrition, 2017Co-Authors: Malek Batal, Jean Claude Moubarac, Louise Johnson-down, Amy Ing, Karen Fediuk, Tonio Sadik, Hing Man Chan, Noreen D. WillowsAbstract:We investigated the food types consumed by 3276 First Nations citizens from the First Nations Food Nutrition and Environment Study (FNFNES) living on-reserve in Canada. Data from 24-h dietary recalls were classified into NOVA categories: fresh or Minimally Processed Foods (MPF), Processed culinary ingredients, Processed Foods, and ultra-Processed Foods (UPF). Individuals were classified as traditional food (TF) eaters if they ate MPF of their First Nations culture. UPF accounted for 54.0% of energy intake; 23% of participants ate TF. Increasing age and household size, living in British Columbia and TF eating were associated with a lower intake of energy from UPF. Eating TF appeared to be protective against intake of UPF.
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consumption of ultra Processed Foods predicts diet quality in canada
Appetite, 2017Co-Authors: Jean Claude Moubarac, Malek Batal, Maria Laura Da Costa Louzada, Martinez E SteeleAbstract:Abstract This study describes food consumption patterns in Canada according to the types of food processing using the Nova classification and investigates the association between consumption of ultra-Processed Foods and the nutrient profile of the diet. Dietary intakes of 33,694 individuals from the 2004 Canadian Community Health Survey aged 2 years and above were analyzed. Food and drinks were classified using Nova into unProcessed or Minimally Processed Foods, Processed culinary ingredients, Processed Foods and ultra-Processed Foods. Average consumption (total daily energy intake) and relative consumption (% of total energy intake) provided by each of the food groups were calculated. Consumption of ultra-Processed Foods according to sex, age, education, residential location and relative family revenue was assessed. Mean nutrient content of ultra-Processed Foods and non-ultra-Processed Foods were compared, and the average nutrient content of the overall diet across quintiles of dietary share of ultra-Processed Foods was measured. In 2004, 48% of calories consumed by Canadians came from ultra-Processed Foods. Consumption of such Foods was high amongst all socioeconomic groups, and particularly in children and adolescents. As a group, ultra-Processed Foods were grossly nutritionally inferior to non-ultra-Processed Foods. After adjusting for covariates, a significant and positive relationship was found between the dietary share of ultra-Processed Foods and the content in carbohydrates, free sugars, total and saturated fats and energy density, while an inverse relationship was observed with the dietary content in protein, fiber, vitamins A, C, D, B6 and B12, niacin, thiamine, riboflavin, as well as zinc, iron, magnesium, calcium, phosphorus and potassium. Lowering the dietary share of ultra-Processed Foods and raising consumption of hand-made meals from unProcessed or Minimally Processed Foods would substantially improve the diet quality of Canadian.
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ultra Processed Foods and added sugars in the us diet evidence from a nationally representative cross sectional study
BMJ Open, 2016Co-Authors: Euridice Martinez Steele, Jean Claude Moubarac, Maria Laura Da Costa Louzada, Larissa Galastri Baraldi, Dariush MozaffarianAbstract:Objectives To investigate the contribution of ultra-Processed Foods to the intake of added sugars in the USA. Ultra-Processed Foods were defined as industrial formulations which, besides salt, sugar, oils and fats, include substances not used in culinary preparations, in particular additives used to imitate sensorial qualities of Minimally Processed Foods and their culinary preparations. Design Cross-sectional study. Setting National Health and Nutrition Examination Survey 2009–2010. Participants We evaluated 9317 participants aged 1+ years with at least one 24 h dietary recall. Main outcome measures Average dietary content of added sugars and proportion of individuals consuming more than 10% of total energy from added sugars. Data analysis Gaussian and Poisson regressions estimated the association between consumption of ultra-Processed Foods and intake of added sugars. All models incorporated survey sample weights and adjusted for age, sex, race/ethnicity, family income and educational attainment. Results Ultra-Processed Foods comprised 57.9% of energy intake, and contributed 89.7% of the energy intake from added sugars. The content of added sugars in ultra-Processed Foods (21.1% of calories) was eightfold higher than in Processed Foods (2.4%) and fivefold higher than in unProcessed or Minimally Processed Foods and Processed culinary ingredients grouped together (3.7%). Both in unadjusted and adjusted models, each increase of 5 percentage points in proportional energy intake from ultra-Processed Foods increased the proportional energy intake from added sugars by 1 percentage point. Consumption of added sugars increased linearly across quintiles of ultra-Processed food consumption: from 7.5% of total energy in the lowest quintile to 19.5% in the highest. A total of 82.1% of Americans in the highest quintile exceeded the recommended limit of 10% energy from added sugars, compared with 26.4% in the lowest. Conclusions Decreasing the consumption of ultra-Processed Foods could be an effective way of reducing the excessive intake of added sugars in the USA.
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impact of ultra Processed Foods on micronutrient content in the brazilian diet
Revista De Saude Publica, 2015Co-Authors: Maria Laura Da Costa Louzada, Jean Claude Moubarac, Larissa Galastri Baraldi, Daniela Silva Canella, Rafael Moreira Claro, Ana Paula Bortoletto Martins, Renata Bertazzi Levy, Geoffrey CannonAbstract:OBJECTIVE To evaluate the impact of consuming ultra-Processed Foods on the micronutrient content of the Brazilian population’s diet.METHODS This cross-sectional study was performed using data on individual food consumption from a module of the 2008-2009 Brazilian Household Budget Survey. A representative sample of the Brazilian population aged 10 years or over was assessed (n = 32,898). Food consumption data were collected through two 24-hour food records. Linear regression models were used to assess the association between the nutrient content of the diet and the quintiles of ultra-Processed food consumption – crude and adjusted for family incomeper capita.RESULTS Mean daily energy intake per capita was 1,866 kcal, with 69.5% coming from natural or Minimally Processed Foods, 9.0% from Processed Foods and 21.5% from ultra-Processed Foods. For sixteen out of the seventeen evaluated micronutrients, their content was lower in the fraction of the diet composed of ultra-Processed Foods compared with the fraction of the diet composed of natural or Minimally Processed Foods. The content of 10 micronutrients in ultra-Processed Foods did not reach half the content level observed in the natural or Minimally Processed Foods. The higher consumption of ultra-Processed Foods was inversely and significantly associated with the content of vitamins B12, vitamin D, vitamin E, niacin, pyridoxine, copper, iron, phosphorus, magnesium, selenium and zinc. The reverse situation was only observed for calcium, thiamin and riboflavin.CONCLUSIONS The findings of this study highlight that reducing the consumption of ultra-Processed Foods is a natural way to promote healthy eating in Brazil and, therefore, is in line with the recommendations made by the Guia Alimentar para a Populacao Brasileira (Dietary Guidelines for the Brazilian Population) to avoid these Foods.
Maria Laura Da Costa Louzada - One of the best experts on this subject based on the ideXlab platform.
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household availability of ultra Processed Foods and obesity in nineteen european countries
Public Health Nutrition, 2018Co-Authors: Jean Claude Moubarac, Maria Laura Da Costa Louzada, Daniela Silva Canella, Renata Bertazzi Levy, Geoffrey CannonAbstract:Objective To assess household availability of NOVA food groups in nineteen European countries and to analyse the association between availability of ultra-Processed Foods and prevalence of obesity. Design Ecological, cross-sectional study. Setting Europe. Subjects Estimates of ultra-Processed Foods calculated from national household budget surveys conducted between 1991 and 2008. Estimates of obesity prevalence obtained from national surveys undertaken near the budget survey time. Results Across the nineteen countries, median average household availability amounted to 33·9 % of total purchased dietary energy for unProcessed or Minimally Processed Foods, 20·3 % for Processed culinary ingredients, 19·6 % for Processed Foods and 26·4 % for ultra-Processed Foods. The average household availability of ultra-Processed Foods ranged from 10·2 % in Portugal and 13·4 % in Italy to 46·2 % in Germany and 50·4 % in the UK. A significant positive association was found between national household availability of ultra-Processed Foods and national prevalence of obesity among adults. After adjustment for national income, prevalence of physical inactivity, prevalence of smoking, measured or self-reported prevalence of obesity, and time lag between estimates on household food availability and obesity, each percentage point increase in the household availability of ultra-Processed Foods resulted in an increase of 0·25 percentage points in obesity prevalence. Conclusions The study contributes to a growing literature showing that the consumption of ultra-Processed Foods is associated with an increased risk of diet-related non-communicable diseases. Its findings reinforce the need for public policies and actions that promote consumption of unProcessed or Minimally Processed Foods and make ultra-Processed Foods less available and affordable.
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Energy contribution of NOVA food groups and sociodemographic determinants of ultra-Processed food consumption in the Mexican population.
Public Health Nutrition, 2017Co-Authors: Joaquín A. Marrón-ponce, Maria Laura Da Costa Louzada, Tania G Sánchez-pimienta, Carolina BatisAbstract:Objective To identify the energy contributions of NOVA food groups in the Mexican diet and the associations between individual sociodemographic characteristics and the energy contribution of ultra-Processed Foods (UPF). Design We classified Foods and beverages reported in a 24 h recall according to the NOVA food framework into: (i) unProcessed or Minimally Processed Foods; (ii) Processed culinary ingredients; (iii) Processed Foods; and (iv) UPF. We estimated the energy contribution of each food group and ran a multiple linear regression to identify the associations between sociodemographic characteristics and UPF energy contribution. Setting Mexican National Health and Nutrition Survey 2012. Subjects Individuals ≥1 years old ( n 10 087). Results UnProcessed or Minimally Processed Foods had the highest dietary energy contribution (54·0 % of energy), followed by UPF (29·8 %), Processed culinary ingredients (10·2 %) and Processed Foods (6·0 %). The energy contribution of UPF was higher in: pre-school-aged children v . other age groups (3·8 to 12·5 percentage points difference (pp)); urban areas v . rural (5·6 pp); the Central and North regions v . the South (2·7 and 8·4 pp, respectively); medium and high socio-economic status v . low (4·5 pp, in both); and with higher head of household educational level v . without education (3·4 to 7·8 pp). Conclusions In 2012, about 30 % of energy in the Mexican diet came from UPF. Our results showed that younger ages, urbanization, living in the North region, high socio-economic status and high head of household educational level are sociodemographic factors related to higher consumption of UPF in Mexico.
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consumption of ultra Processed Foods predicts diet quality in canada
Appetite, 2017Co-Authors: Jean Claude Moubarac, Malek Batal, Maria Laura Da Costa Louzada, Martinez E SteeleAbstract:Abstract This study describes food consumption patterns in Canada according to the types of food processing using the Nova classification and investigates the association between consumption of ultra-Processed Foods and the nutrient profile of the diet. Dietary intakes of 33,694 individuals from the 2004 Canadian Community Health Survey aged 2 years and above were analyzed. Food and drinks were classified using Nova into unProcessed or Minimally Processed Foods, Processed culinary ingredients, Processed Foods and ultra-Processed Foods. Average consumption (total daily energy intake) and relative consumption (% of total energy intake) provided by each of the food groups were calculated. Consumption of ultra-Processed Foods according to sex, age, education, residential location and relative family revenue was assessed. Mean nutrient content of ultra-Processed Foods and non-ultra-Processed Foods were compared, and the average nutrient content of the overall diet across quintiles of dietary share of ultra-Processed Foods was measured. In 2004, 48% of calories consumed by Canadians came from ultra-Processed Foods. Consumption of such Foods was high amongst all socioeconomic groups, and particularly in children and adolescents. As a group, ultra-Processed Foods were grossly nutritionally inferior to non-ultra-Processed Foods. After adjusting for covariates, a significant and positive relationship was found between the dietary share of ultra-Processed Foods and the content in carbohydrates, free sugars, total and saturated fats and energy density, while an inverse relationship was observed with the dietary content in protein, fiber, vitamins A, C, D, B6 and B12, niacin, thiamine, riboflavin, as well as zinc, iron, magnesium, calcium, phosphorus and potassium. Lowering the dietary share of ultra-Processed Foods and raising consumption of hand-made meals from unProcessed or Minimally Processed Foods would substantially improve the diet quality of Canadian.
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ultra Processed Foods and added sugars in the us diet evidence from a nationally representative cross sectional study
BMJ Open, 2016Co-Authors: Euridice Martinez Steele, Jean Claude Moubarac, Maria Laura Da Costa Louzada, Larissa Galastri Baraldi, Dariush MozaffarianAbstract:Objectives To investigate the contribution of ultra-Processed Foods to the intake of added sugars in the USA. Ultra-Processed Foods were defined as industrial formulations which, besides salt, sugar, oils and fats, include substances not used in culinary preparations, in particular additives used to imitate sensorial qualities of Minimally Processed Foods and their culinary preparations. Design Cross-sectional study. Setting National Health and Nutrition Examination Survey 2009–2010. Participants We evaluated 9317 participants aged 1+ years with at least one 24 h dietary recall. Main outcome measures Average dietary content of added sugars and proportion of individuals consuming more than 10% of total energy from added sugars. Data analysis Gaussian and Poisson regressions estimated the association between consumption of ultra-Processed Foods and intake of added sugars. All models incorporated survey sample weights and adjusted for age, sex, race/ethnicity, family income and educational attainment. Results Ultra-Processed Foods comprised 57.9% of energy intake, and contributed 89.7% of the energy intake from added sugars. The content of added sugars in ultra-Processed Foods (21.1% of calories) was eightfold higher than in Processed Foods (2.4%) and fivefold higher than in unProcessed or Minimally Processed Foods and Processed culinary ingredients grouped together (3.7%). Both in unadjusted and adjusted models, each increase of 5 percentage points in proportional energy intake from ultra-Processed Foods increased the proportional energy intake from added sugars by 1 percentage point. Consumption of added sugars increased linearly across quintiles of ultra-Processed food consumption: from 7.5% of total energy in the lowest quintile to 19.5% in the highest. A total of 82.1% of Americans in the highest quintile exceeded the recommended limit of 10% energy from added sugars, compared with 26.4% in the lowest. Conclusions Decreasing the consumption of ultra-Processed Foods could be an effective way of reducing the excessive intake of added sugars in the USA.
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impact of ultra Processed Foods on micronutrient content in the brazilian diet
Revista De Saude Publica, 2015Co-Authors: Maria Laura Da Costa Louzada, Jean Claude Moubarac, Larissa Galastri Baraldi, Daniela Silva Canella, Rafael Moreira Claro, Ana Paula Bortoletto Martins, Renata Bertazzi Levy, Geoffrey CannonAbstract:OBJECTIVE To evaluate the impact of consuming ultra-Processed Foods on the micronutrient content of the Brazilian population’s diet.METHODS This cross-sectional study was performed using data on individual food consumption from a module of the 2008-2009 Brazilian Household Budget Survey. A representative sample of the Brazilian population aged 10 years or over was assessed (n = 32,898). Food consumption data were collected through two 24-hour food records. Linear regression models were used to assess the association between the nutrient content of the diet and the quintiles of ultra-Processed food consumption – crude and adjusted for family incomeper capita.RESULTS Mean daily energy intake per capita was 1,866 kcal, with 69.5% coming from natural or Minimally Processed Foods, 9.0% from Processed Foods and 21.5% from ultra-Processed Foods. For sixteen out of the seventeen evaluated micronutrients, their content was lower in the fraction of the diet composed of ultra-Processed Foods compared with the fraction of the diet composed of natural or Minimally Processed Foods. The content of 10 micronutrients in ultra-Processed Foods did not reach half the content level observed in the natural or Minimally Processed Foods. The higher consumption of ultra-Processed Foods was inversely and significantly associated with the content of vitamins B12, vitamin D, vitamin E, niacin, pyridoxine, copper, iron, phosphorus, magnesium, selenium and zinc. The reverse situation was only observed for calcium, thiamin and riboflavin.CONCLUSIONS The findings of this study highlight that reducing the consumption of ultra-Processed Foods is a natural way to promote healthy eating in Brazil and, therefore, is in line with the recommendations made by the Guia Alimentar para a Populacao Brasileira (Dietary Guidelines for the Brazilian Population) to avoid these Foods.
Geoffrey Cannon - One of the best experts on this subject based on the ideXlab platform.
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household availability of ultra Processed Foods and obesity in nineteen european countries
Public Health Nutrition, 2018Co-Authors: Jean Claude Moubarac, Maria Laura Da Costa Louzada, Daniela Silva Canella, Renata Bertazzi Levy, Geoffrey CannonAbstract:Objective To assess household availability of NOVA food groups in nineteen European countries and to analyse the association between availability of ultra-Processed Foods and prevalence of obesity. Design Ecological, cross-sectional study. Setting Europe. Subjects Estimates of ultra-Processed Foods calculated from national household budget surveys conducted between 1991 and 2008. Estimates of obesity prevalence obtained from national surveys undertaken near the budget survey time. Results Across the nineteen countries, median average household availability amounted to 33·9 % of total purchased dietary energy for unProcessed or Minimally Processed Foods, 20·3 % for Processed culinary ingredients, 19·6 % for Processed Foods and 26·4 % for ultra-Processed Foods. The average household availability of ultra-Processed Foods ranged from 10·2 % in Portugal and 13·4 % in Italy to 46·2 % in Germany and 50·4 % in the UK. A significant positive association was found between national household availability of ultra-Processed Foods and national prevalence of obesity among adults. After adjustment for national income, prevalence of physical inactivity, prevalence of smoking, measured or self-reported prevalence of obesity, and time lag between estimates on household food availability and obesity, each percentage point increase in the household availability of ultra-Processed Foods resulted in an increase of 0·25 percentage points in obesity prevalence. Conclusions The study contributes to a growing literature showing that the consumption of ultra-Processed Foods is associated with an increased risk of diet-related non-communicable diseases. Its findings reinforce the need for public policies and actions that promote consumption of unProcessed or Minimally Processed Foods and make ultra-Processed Foods less available and affordable.
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impact of ultra Processed Foods on micronutrient content in the brazilian diet
Revista De Saude Publica, 2015Co-Authors: Maria Laura Da Costa Louzada, Jean Claude Moubarac, Larissa Galastri Baraldi, Daniela Silva Canella, Rafael Moreira Claro, Ana Paula Bortoletto Martins, Renata Bertazzi Levy, Geoffrey CannonAbstract:OBJECTIVE To evaluate the impact of consuming ultra-Processed Foods on the micronutrient content of the Brazilian population’s diet.METHODS This cross-sectional study was performed using data on individual food consumption from a module of the 2008-2009 Brazilian Household Budget Survey. A representative sample of the Brazilian population aged 10 years or over was assessed (n = 32,898). Food consumption data were collected through two 24-hour food records. Linear regression models were used to assess the association between the nutrient content of the diet and the quintiles of ultra-Processed food consumption – crude and adjusted for family incomeper capita.RESULTS Mean daily energy intake per capita was 1,866 kcal, with 69.5% coming from natural or Minimally Processed Foods, 9.0% from Processed Foods and 21.5% from ultra-Processed Foods. For sixteen out of the seventeen evaluated micronutrients, their content was lower in the fraction of the diet composed of ultra-Processed Foods compared with the fraction of the diet composed of natural or Minimally Processed Foods. The content of 10 micronutrients in ultra-Processed Foods did not reach half the content level observed in the natural or Minimally Processed Foods. The higher consumption of ultra-Processed Foods was inversely and significantly associated with the content of vitamins B12, vitamin D, vitamin E, niacin, pyridoxine, copper, iron, phosphorus, magnesium, selenium and zinc. The reverse situation was only observed for calcium, thiamin and riboflavin.CONCLUSIONS The findings of this study highlight that reducing the consumption of ultra-Processed Foods is a natural way to promote healthy eating in Brazil and, therefore, is in line with the recommendations made by the Guia Alimentar para a Populacao Brasileira (Dietary Guidelines for the Brazilian Population) to avoid these Foods.
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Ultra-Processed Foods and the nutritional dietary profile in Brazil
Revista de Saúde Pública, 2015Co-Authors: Maria Laura Da Costa Louzada, Jean Claude Moubarac, Larissa Galastri Baraldi, Daniela Silva Canella, Geoffrey Cannon, Rafael Moreira Claro, Ana Paula Bortoletto Martins, Renata Bertazzi Levy, Carlos Augusto MonteiroAbstract:OBJECTIVE To assess the impact of consuming ultra-Processed Foods on the nutritional dietary profile in Brazil.METHODS Cross-sectional study conducted with data from the module on individual food consumption from the 2008-2009 Pesquisa de Orcamentos Familiares (POF – Brazilian Family Budgets Survey). The sample, which represented the section of the Brazilian population aged 10 years or over, involved 32,898 individuals. Food consumption was evaluated by two 24-hour food records. The consumed food items were classified into three groups: natural or Minimally Processed, including culinary preparations with these Foods used as a base; Processed; and ultra-Processed.RESULTS The average daily energy consumption per capita was 1,866 kcal, with 69.5% being provided by natural or Minimally Processed Foods, 9.0% by Processed Foods and 21.5% by ultra-Processed food. The nutritional profile of the fraction of ultra-Processed food consumption showed higher energy density, higher overall fat content, higher saturated and trans fat, higher levels of free sugar and less fiber, protein, sodium and potassium, when compared to the fraction of consumption related to natural or Minimally Processed Foods. Ultra-Processed Foods presented generally unfavorable characteristics when compared to Processed Foods. Greater inclusion of ultra-Processed Foods in the diet resulted in a general deterioration in the dietary nutritional profile. The indicators of the nutritional dietary profile of Brazilians who consumed less ultra-Processed Foods, with the exception of sodium, are the stratum of the population closer to international recommendations for a healthy diet.CONCLUSIONS The results from this study highlight the damage to health that is arising based on the observed trend in Brazil of replacing traditional meals, based on natural or Minimally Processed Foods, with ultra-Processed Foods. These results also support the recommendation of avoiding the consumption of these kinds of Foods.
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Processed and ultra Processed food products consumption trends in canada from 1938 to 2011
Canadian Journal of Dietetic Practice and Research, 2014Co-Authors: Jean Claude Moubarac, Malek Batal, Geoffrey Cannon, Rafael Moreira Claro, Ana Paula Bortoletto Martins, Renata Bertazzi Levy, Carlos Augusto MonteiroAbstract:Purpose A classification of Foods based on the nature, extent, and purpose of industrial food processing was used to assess changes in household food expenditures and dietary energy availability between 1938 and 2011 in Canada. Methods Food acquisitions from six household food budget surveys (1938/1939 , 1953, 1969, 1984, 2001, and 2011) were classified into unProcessed or Minimally Processed Foods, Processed culinary ingredients, and ready-to-consume Processed or ultra-Processed products. Contributions of each group to household food expenditures, and to dietary energy availability (kcal per capita) were calculated. Results During the period studied, household expenditures and dietary energy availability fell for both unProcessed or Minimally Processed Foods and culinary ingredients, and rose for ready-to-consume products. The caloric share of Foods fell from 34.3% to 25.6% and from 37% to 12.7% for culinary ingredients. The share of ready-to-consume products rose from 28.7% to 61.7%, and the increase wa...
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consumption of ultra Processed Foods and likely impact on human health evidence from canada
Public Health Nutrition, 2013Co-Authors: Jean Claude Moubarac, Rafael Moreira Claro, Ana Paula Bortoletto Martins, Renata Bertazzi Levy, Geoffrey CannonAbstract:Objective To investigate consumption of ultra-Processed products in Canada and to assess their association with dietary quality. Design Application of a classification of Foodstuffs based on the nature, extent and purpose of food processing to data from a national household food budget survey. Foods are classified as unProcessed/Minimally Processed Foods (Group 1), Processed culinary ingredients (Group 2) or ultra-Processed products (Group 3). Setting All provinces and territories of Canada, 2001. Subjects Households ( n 5643). Results Food purchases provided a mean per capita energy availability of 8908 ( se 81) kJ/d (2129 ( se 19) kcal/d). Over 61·7 % of dietary energy came from ultra-Processed products (Group 3), 25·6 % from Group 1 and 12·7 % from Group 2. The overall diet exceeded WHO upper limits for fat, saturated fat, free sugars and Na density, with less fibre than recommended. It also exceeded the average energy density target of the World Cancer Research Fund/American Institute for Cancer Research. Group 3 products taken together are more fatty, sugary, salty and energy-dense than a combination of Group 1 and Group 2 items. Only the 20 % lowest consumers of ultra-Processed products (who consumed 33·2 % of energy from these products) were anywhere near reaching all nutrient goals for the prevention of obesity and chronic non-communicable diseases. Conclusions The 2001 Canadian diet was dominated by ultra-Processed products. As a group, these products are unhealthy. The present analysis indicates that any substantial improvement of the diet would involve much lower consumption of ultra-Processed products and much higher consumption of meals and dishes prepared from Minimally Processed Foods and Processed culinary ingredients.
Luciane Bresciani Salaroli - One of the best experts on this subject based on the ideXlab platform.
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Energy contribution of NOVA food groups and the nutritional profile of the Brazilian rural workers' diets.
PLOS ONE, 2020Co-Authors: Monica Cattafesta, Glenda Blaser Petarli, Eliana Zandonade, Olívia Maria De Paula Alves Bezerra, Sandra Marlene Ribeiro De Abreu, Luciane Bresciani SalaroliAbstract: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
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Maternal and Sociodemographic Factors Influence the Consumption of UltraProcessed and Minimally-Processed Foods in Pregnant Women.
Revista Brasileira de Ginecologia e Obstetrícia RBGO Gynecology and Obstetrics, 2020Co-Authors: Monique Tavares Pereira, Monica Cattafesta, Edson Theodoro Dos Santos Neto, Luciane Bresciani SalaroliAbstract:To analyze the consumption of Minimally-Processed and ultraProcessed Foods in relation with sociodemographic variables, maternal habits, educational activity received during prenatal care and clinical history. A cross-sectional, analytical and descriptive study with 1,035 pregnant women who lives in the municipalities of the metropolitan region of Grande Vitória, Espírito Santo, Brazil (RMGV-ES), and who were hospitalized in establishments of the Unified Health System (SUS) due to childbirth (April-September 2010). The food frequency questionnaire, pregnant woman's card and information from the medical records of the health facility unit were analyzed. The Chi-square test and the binary logistic regression model were used to investigate the association between the independent variables and the consumption of ultraProcessed Foods. It was identified that pregnant women ≤19 years of age were 2.9 times more likely to consume ultraProcessed Foods (confidence interval [CI] 95% 1.683-5.168, p < 0.001), while those ≥35 years old were less likely to consume them (odds ratio [OR] 0.265, 95% CI 0.105-0.666, p = 0.005). Maternal smoking increased the odds of consumption of ultraProcessed Foods by 2.2 times (95% CI 1.202-4.199, p = 0.011) and pregnant women who did not obtain information on healthy food during prenatal care presented 54.1% less chances of consuming Minimally-Processed Foods (OR 0.459, 95% CI 0.307-0.687, p < 0.001). Smoking during the gestational period and being a teenager are factors that influence the consumption of ultraProcessed Foods of pregnant women. Race/color, head of household, age group, receiving of information about feeding in the prenatal period and not having smoked in gestation determined the consumption of Minimally-Processed Foods. Thieme Revinter Publicações Ltda Rio de Janeiro, Brazil.
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maternal and sociodemographic factors influence the consumption of ultraProcessed and Minimally Processed Foods in pregnant women
Revista brasileira de ginecologia e obstetricia : revista da Federacao Brasileira das Sociedades de Ginecologia e Obstetricia, 2020Co-Authors: Monique Tavares Pereira, Monica Cattafesta, Edson Theodoro Dos Santos Neto, Luciane Bresciani SalaroliAbstract:OBJECTIVE To analyze the consumption of Minimally-Processed and ultraProcessed Foods in relation with sociodemographic variables, maternal habits, educational activity received during prenatal care and clinical history. METHODS A cross-sectional, analytical and descriptive study with 1,035 pregnant women who lives in the municipalities of the metropolitan region of Grande Vitoria, Espirito Santo, Brazil (RMGV-ES), and who were hospitalized in establishments of the Unified Health System (SUS) due to childbirth (April-September 2010). The food frequency questionnaire, pregnant woman's card and information from the medical records of the health facility unit were analyzed. The Chi-square test and the binary logistic regression model were used to investigate the association between the independent variables and the consumption of ultraProcessed Foods. RESULTS It was identified that pregnant women ≤19 years of age were 2.9 times more likely to consume ultraProcessed Foods (confidence interval [CI] 95% 1.683-5.168, p < 0.001), while those ≥35 years old were less likely to consume them (odds ratio [OR] 0.265, 95% CI 0.105-0.666, p = 0.005). Maternal smoking increased the odds of consumption of ultraProcessed Foods by 2.2 times (95% CI 1.202-4.199, p = 0.011) and pregnant women who did not obtain information on healthy food during prenatal care presented 54.1% less chances of consuming Minimally-Processed Foods (OR 0.459, 95% CI 0.307-0.687, p < 0.001). CONCLUSION Smoking during the gestational period and being a teenager are factors that influence the consumption of ultraProcessed Foods of pregnant women. Race/color, head of household, age group, receiving of information about feeding in the prenatal period and not having smoked in gestation determined the consumption of Minimally-Processed Foods.
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Maternal and Sociodemographic Factors Influence the Consumption of UltraProcessed and Minimally-Processed Foods in Pregnant Women.
2020Co-Authors: Monique Tavares Pereira, Monica Cattafesta, Edson Theodoro Dos Santos Neto, Luciane Bresciani SalaroliAbstract:OBJECTIVE To analyze the consumption of Minimally-Processed and ultraProcessed Foods in relation with sociodemographic variables, maternal habits, educational activity received during prenatal care and clinical history. METHODS A cross-sectional, analytical and descriptive study with 1,035 pregnant women who lives in the municipalities of the metropolitan region of Grande Vitoria, Espirito Santo, Brazil (RMGV-ES), and who were hospitalized in establishments of the Unified Health System (SUS) due to childbirth (April-September 2010). The food frequency questionnaire, pregnant woman's card and information from the medical records of the health facility unit were analyzed. The Chi-square test and the binary logistic regression model were used to investigate the association between the independent variables and the consumption of ultraProcessed Foods. RESULTS It was identified that pregnant women ≤19 years of age were 2.9 times more likely to consume ultraProcessed Foods (confidence interval [CI] 95% 1.683-5.168, p
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Consumption of Minimally Processed Foods as protective factors in the genesis of squamous cell carcinoma of the head and neck in Brazil.
PLOS ONE, 2019Co-Authors: Olívia Perim Galvão De Podestá, Monica Cattafesta, Luciane Bresciani Salaroli, Stela Verzinhasse Peres, José Roberto Vasconcelos De Podestá, Sandra Ventorin Von Zeidler, Luiz Paulo Kowalski, Mauro Kasuo Ikeda, José Carlos De Oliveira, Paul BrennanAbstract:Background Head and neck cancer (HNC) is the sixth most common cancer, and two-fifths of cases could be avoided by changing lifestyle and eating habits. Methods This multicenter case-control study was conducted under the International Consortium on Head and Neck Cancer and Genetic Epidemiology, coordinated by the International Agency for Research on Cancer. This consortium evaluated associations between Minimally Processed food consumption and the risk of HNC in three Brazilian states. Results We evaluated 1740 subjects (847 cases and 893 controls). In multiple analyses including recognized risk factors for HNC, the consumption of apples and pears was associated with reduced risks of oral cavity and laryngeal cancers; the consumption of citrus fruits and fresh tomatoes was associated with a reduced risk of oral cavity cancer; the consumption of bananas was associated with a reduced risk of oropharynx cancer; the consumption of broccoli, cabbage, and collard greens was associated with reduced risks of laryngeal and hypopharyngeal cancers; and the consumption of carrots and fresh fruits was associated with a reduced risk of hypopharyngeal cancer. Conclusions The consumption of a heathy diet rich in fruits and vegetables was associated with a reduced risk of HNC. Public policies, including government subsidies, are essential to facilitate logistical and financial access to Minimally Processed Foods, thereby strengthening environments that promote healthy behavior.
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pregnant women consume a similar proportion of highly vs Minimally Processed Foods in the absence of hunger leading to large differences in energy intake
Journal of the Academy of Nutrition and Dietetics, 2020Co-Authors: Leah M Lipsky, Kyle S Burger, Myles S Faith, Aiyi Liu, Grace E Shearrer, Anna Maria Siegariz, Tonja R NanselAbstract:BACKGROUND The eating in the absence of hunger (EAH) experimental paradigm measures intake of highly palatable, highly Processed Foods when sated. However, no studies have examined EAH in pregnant women. OBJECTIVE The objectives were to investigate whether EAH in pregnant women differs by level of food processing and to examine relationships of EAH with hedonic hunger, addictive-like eating, and impulsivity. DESIGN EAH was assessed in a counterbalanced crossover feeding substudy in which participants completed two free-access eating occasions following a standardized meal during their second pregnancy trimester. Hedonic hunger (Power of Food Scale), addictive-like eating (modified Yale Food Addiction Scale), and impulsivity (Barratt Impulsiveness Scale-15) were assessed by self-report during early pregnancy. PARTICIPANTS AND SETTING Data were collected from March 2015 through September 2016 from a subsample of participants (n = 46) enrolled at ≤12 weeks gestation in an observational, prospective cohort study (the Pregnancy Eating Attributes Study) in North Carolina. INTERVENTION Participants were presented with highly Processed and Minimally Processed Foods in two separate assessments. MAIN OUTCOME MEASURES Energy intake (EAH-kcal) and percent consumed (EAH-%) (calculated as 100 × [amount consumed (g) / amount served (g)]) was measured overall and separately for sweet and savory Foods. STATISTICAL ANALYSES PERFORMED Linear mixed models estimated the effect of condition on EAH. Hedonic hunger, addictive-like eating, impulsivity and their interaction were examined separately. RESULTS EAH-% was similar across conditions (16.3% ± 1.1% highly Processed vs 17.9% ± 1.2% Minimally Processed; P = 0.76), resulting in 338.5 ± 34.2 kcal greater energy intake in the highly Processed vs Minimally Processed condition (P < 0.001). Hedonic hunger was not significantly associated with EAH; reward-related eating was positively associated with EAH-kcal and EAH-% of savory Foods, and Barratt Impulsivity was positively associated with EAH-kcal and EAH-% overall, and with EAH-% of sweet Foods (P < 0.05). There was little evidence of an interaction of Barratt Impulsivity with hedonic hunger or reward-related eating. CONCLUSIONS EAH in pregnant women occurs for both highly Processed and Minimally Processed Foods and correlates positively with self-reported addictive-like eating, but not hedonic hunger. Impulsivity did not modify associations of addictive-like eating with EAH in this sample.
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Pregnant Women Consume a Similar Proportion of Highly vs Minimally Processed Foods in the Absence of Hunger, Leading to Large Differences in Energy Intake.
Journal of the Academy of Nutrition and Dietetics, 2020Co-Authors: Leah M Lipsky, Kyle S Burger, Myles S Faith, Anna Maria Siega-riz, Aiyi Liu, Grace E Shearrer, Tonja R NanselAbstract:The eating in the absence of hunger (EAH) experimental paradigm measures intake of highly palatable, highly Processed Foods when sated. However, no studies have examined EAH in pregnant women. The objectives were to investigate whether EAH in pregnant women differs by level of food processing and to examine relationships of EAH with hedonic hunger, addictive-like eating, and impulsivity. EAH was assessed in a counterbalanced crossover feeding substudy in which participants completed two free-access eating occasions following a standardized meal during their second pregnancy trimester. Hedonic hunger (Power of Food Scale), addictive-like eating (modified Yale Food Addiction Scale), and impulsivity (Barratt Impulsiveness Scale-15) were assessed by self-report during early pregnancy. Data were collected from March 2015 through September 2016 from a subsample of participants (n = 46) enrolled at ≤12 weeks gestation in an observational, prospective cohort study (the Pregnancy Eating Attributes Study) in North Carolina. Participants were presented with highly Processed and Minimally Processed Foods in two separate assessments. Energy intake (EAH-kcal) and percent consumed (EAH-%) (calculated as 100 × [amount consumed (g) / amount served (g)]) was measured overall and separately for sweet and savory Foods. Linear mixed models estimated the effect of condition on EAH. Hedonic hunger, addictive-like eating, impulsivity and their interaction were examined separately. EAH-% was similar across conditions (16.3% ± 1.1% highly Processed vs 17.9% ± 1.2% Minimally Processed; P = 0.76), resulting in 338.5 ± 34.2 kcal greater energy intake in the highly Processed vs Minimally Processed condition (P < 0.001). Hedonic hunger was not significantly associated with EAH; reward-related eating was positively associated with EAH-kcal and EAH-% of savory Foods, and Barratt Impulsivity was positively associated with EAH-kcal and EAH-% overall, and with EAH-% of sweet Foods (P < 0.05). There was little evidence of an interaction of Barratt Impulsivity with hedonic hunger or reward-related eating. EAH in pregnant women occurs for both highly Processed and Minimally Processed Foods and correlates positively with self-reported addictive-like eating, but not hedonic hunger. Impulsivity did not modify associations of addictive-like eating with EAH in this sample. Copyright © 2020 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.