Disponibilidad de productos alimentarios listos para el consumo en los hogares de Chile y su impacto sobre la calidad de la dieta (2006-2007)

Crovetto, Mirta; Uauy, Ricardo; Martins, Ana Paula; Moubarac, Jean‐Claude; Monteiro, Carlos Augusto

doi:10.4067/s0034-98872014000700005

Cited by 52 publications

(32 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Classification of foods and beverages by degree of food processing can potentially provide novel insight into dietary factors that contribute to obesity risk by identifying an entire class of foods with poor nutritional quality, rather than focusing on individual nutrients or specific food items [16-20]. Many scholars hypothesize that increased consumption of ultra-processed food is a major driver of the obesity epidemic [2, 7, 21-23].…”

Section: Introductionmentioning

confidence: 99%

Ultra-processed Food Intake and Obesity: What Really Matters for Health—Processing or Nutrient Content?

2017

View full text Add to dashboard Cite

Purpose of Review The aim of this narrative review was to summarize and critique recent evidence evaluating the association between ultra-processed food intake and obesity. Recent Findings Four of five studies found that higher purchases or consumption of ultra-processed food was associated with overweight/obesity. Additional studies reported relationships between ultra-processed food intake and higher fasting glucose, metabolic syndrome, increases in total and LDL cholesterol, and risk of hypertension. It remains unclear whether associations can be attributed to processing itself or the nutrient content of ultra-processed foods. Only three of nine studies used a prospective design, and the potential for residual confounding was high. Summary Recent research provides fairly consistent support for the association of ultra-processed food intake with obesity and related cardiometabolic outcomes. There is a clear need for further studies, particularly those using longitudinal designs and with sufficient control for confounding, to potentially confirm these findings in different populations and to determine whether ultra-processed food consumption is associated with obesity independent of nutrient content.

show abstract

Section: Introductionmentioning

confidence: 99%

Ultra-processed Food Intake and Obesity: What Really Matters for Health—Processing or Nutrient Content?

2017

View full text Add to dashboard Cite

show abstract

“…Estudos sobre aquisição domiciliar de alimentos utilizando dados de pesquisas de orçamentos familiares, realizadas no Brasil, Canadá e Chile, mostram que, em média, alimentos ultraprocessados possuem maior densidade energética, maior teor de açúcar livre e menor teor de fibra que alimentos in natura ou minimamente processados, mesmo quando se considera a combinação desses alimentos com ingredientes culinários como sal, açúcar e gorduras. (MONTEIRO et al, 2011;MOUBARAC et al, 2013;CROVETTO et al, 2014 O primeiro grupo inclui alimentos obtidos diretamente de plantas ou de animais (como folhas, frutos, ovos e leite) e adquiridos para consumo sem que tenham sofrido qualquer alteração após deixarem a natureza (alimentos in natura) e alimentos in natura que, antes de sua aquisição, foram submetidos à limpeza, remoção de partes não comestíveis ou não desejadas, secagem, embalagem, pasteurização, congelamento, refinamento, fermentação e outros processos que não incluíssem a adição de substâncias ao alimento 60 original (alimentos minimamente processados). Preparações culinárias baseadas em um ou mais alimentos in natura ou minimamente processados foram incluídas neste primeiro grupo.…”

Section: Alimentos Ultraprocessados E Indicadores Do Perfil Nutricionunclassified

“…This has been documented in several countries by studies using data collected by household food purchases surveys (CROVETTO et al, 2014;MONTEIRO et al, 2011;MOUBARAC et al, 2013), individual food intake surveys (BARCELOS et al, 2014;BIELEMANN et al, 2015;LOUZADA et al, 2015b;LOUZADA et al, 2015c), and analyses of supermarket products (LUITEN et al, 2015). Analyses of 24-hour food records from a representative sample of Brazilian adolescents and adults…”

Section: Processed Foodsmentioning

confidence: 99%

“…A growing body of studies supports the use of the dietary share of ultra-processed foods, expressed as a percentage of total calories, as a reliable summary indicator of diet quality and a predictor of health conditions (CROVETTO et al, 2014;LOUZADA et al, 2015a;LOUZADA et al, 2015b;LOUZADA et al, 2015c;MONTEIRO et al, 2010;MONTEIRO et al, 2011;MOUBARAC et al, 2013;. This indicator is independent of differences in total energy intake, can be estimated from different dietary data sources and allows flexibility for the evaluation of culturally specific foods.…”

Section: Monitoring Population Dietary Patterns: the Share Of Ultra-pmentioning

confidence: 99%

“…(MONTEIRO et al, 2011;MOUBARAC et al, 2013;BARCELOS et al, 2014;CROVETTO et al, 2014;BIELEMANN et al, 2015;LUITEN et al, 2015) e desfechos em saúde (TAVARES et al, 2012;CANELLA et al, 2014;MOREIRA et al, 2015;OPAS, 2015;. Além disso, a classificação de alimentos foi utilizada em estudos de caracterização e monitoramento do consumo alimentar (MONTEIRO et al, 2010;MONTEIRO et al, 2011;MONTEIRO et al, 2013;MOUBARAC et al, 2013;BAKER et al, 2014;JULL e HEMMINGSSON, 2015, na avaliação das vendas de estabelecimentos comerciais (LEITE et al, 2012;COSTA et al, 2013) e em estudos sobre custos dos alimentos (MOUBARAC et al, 2013 (CROVETTO et al, 2014;MONTEIRO et al, 2011;MOUBARAC et al, 2013), inquéritos de consumo alimentar individual (BARCELOS et al, 2014;BIELEMANN et al, 2015) e análises de produtos disponíveis em supermercados (LUITEN et al, 2015).…”

unclassified

See 2 more Smart Citations

Nutrição e saúde: o papel do ultraprocessamento de alimentos

Louzada¹

View full text Add to dashboard Cite

Para Abigail, José Antônio e Martin, mesmo longe, sempre presentes. AGRADECIMENTOSAo meu orientador, Prof. Carlos, profunda admiração e agradecimento pela paciência, confiança, dedicação, entusiasmo e incentivo;À Renata, meu grande exemplo de profissional;À Ana Paula, pelo acolhimento, aprendizado e conforto; À Regina, pela competência e parceria;Às professoras Patrícia, Rosely e Sônia e ao professor Aluísio, pela participação valiosa na comissão avaliadora desta tese; were classified according to characteristics of food processing. Ultra-processed foods were defined as industrial formulations that are predominantly made from substances that are extracted from food (oils, fats, sugar), derived from food constituents (hydrogenated fats, modified starch) or synthesized in a laboratory from organic materials (colorants, flavorings, flavor enhancers). Examples included candies, chocolates, ice cream and confectionary in general, cookies, crackers, chips, sugarsweetened beverages, hamburgers and other "fast food" dishes. Regression models were fitted to evaluate the association of quintiles of consumption of ultra-processed foods (% of energy intake) with the nutrient intake profile (manuscripts 1 and 2) and obesity indicators (manuscript 3). In the fourth manuscript, estimates of the consumption of ultra-processed food obtained from the module of household food acquisition and from the module of individual food intake were compared. Results: The nutrient profile of ultra-processed foods, compared to the rest of the diet, revealed higher energy density, higher content in added sugar and in total, saturated, and trans fats, and lower in fiber, protein and many micronutrients. Higher contribution of ultra-processed foods to the total diet was associated with an overall deterioration of the nutrition profile of the diet.The 20% lowest consumers of ultra-processed foods were anywhere near reaching international nutrient goals for the prevention of obesity and chronic non-communicable diseases. Individuals in the highest quintile of consumption of ultra-processed foods had significantly higher body-mass-index (0.94 kg/m 2 ; 95% CI: 0.42,1.47) and higher odds of being obese (OR=1.98; 95% CI: 1.26,3.12) compared with those in the lowest quintile of consumption. Comparative analyses showed a reasonable agreement between the estimates of ultra-processed foods consumption obtained from household acquisition and individual food intake inside home data. Conclusions: The results from this study highlight the damage to health that is arising based on the observed trend 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 foods. In addition, our findings strengthen the use of household acquisition data, which is collected systematically in Brazil since the 70s, as a proxy of the actual intake of ultra-processed foods. In the absence of nationally representative dietary intake surveys, household d...

show abstract

Blood pressure variation and ultra-processed food consumption in children with obesity

et al. 2023

View full text Add to dashboard Cite

ObjectivesInvestigate the in uence in UPF consumption, assessed through dietary and urinary markers, on systolic (SBP) and diastolic (DBP) blood pressure in children with obesity. MethodsLongitudinal analysis from a randomized clinical trial carried out with children with obesity aged 7 to 12 years. For six months, children and guardians attended monthly individual consultations and educational activities to encourage a reduction in UPF consumption. Body weight, height, blood pressure, and 24-hour dietary recall were measured at all visits. Random urine samples were collected at baseline, at the second and fth-month follow-up. ResultsA total of 96 children were included in the analysis. Energy, UPF intake and blood pressure showed a quadratic pattern change, with a decrease in the rst two months and an increase thereafter. There was an association between the consumption of UPF and DBP. Intake of UPF was correlated to urinary Na/K ratio (r = 0.29; p = 0.008) and with dietary Na/K ratio (r = 0.40; p ≤ 0.001). For every 100g of increase in UPF, DBP increased by 0.28mmHg (p-value = 0.01) and with further adjustment for change in BMI, the increase was 0.22mmHg (p-value = 0.04).-Reducing UPA consumption can be a good preventive strategy against hypertension even in the absence of weight loss.

show abstract

Disponibilidad de productos alimentarios listos para el consumo en los hogares de Chile y su impacto sobre la calidad de la dieta (2006-2007)

Abstract: (Rev Med Chile 2014; 142: 850-858)

Cited by 52 publications

References 10 publications

Ultra-processed Food Intake and Obesity: What Really Matters for Health—Processing or Nutrient Content?

Ultra-processed Food Intake and Obesity: What Really Matters for Health—Processing or Nutrient Content?

Nutrição e saúde: o papel do ultraprocessamento de alimentos

Blood pressure variation and ultra-processed food consumption in children with obesity

Contact Info

Product

Resources

About