Out-of-Home Food Consumers in Brazil: What do They Eat?

Abstract

Considering the increased contribution of foods consumed outside home and their potential impact on diet, this study aims to identify eating out patterns and their association with nutritional dietary quality in Brazil. We used the Individual Food Intake Survey 2008–2009, conducted with 34,003 individuals aged 10 and up. We used factor analysis by principal component to identify out-of-home eating patterns and linear regression to explore the association between patterns scores and dietary quality. We identified three food patterns. The “Traditional meal” pattern carried more rice, beans, meat, roots and tubers, pasta, vegetables and eggs. The “typical Brazilian breakfast/tea” pattern carried more fresh bread, margarine, milk, cheese and butter. The “Ultra-processed food” pattern carried more ready-to-eat meals and soft drinks. The “traditional meal” pattern was positively associated with calories from proteins, fiber, iron, potassium and sodium densities, whereas “typical Brazilian breakfast/tea” and “ultra-processed food” patterns were positively associated with energy density, the percentage of calories from lipids or carbohydrates, trans fat and free sugar. Out-of-home eating may have a negative impact on nutritional dietary quality when based on ultra-processed food. However, it is possible to maintain a healthy out-of-home diet with adherence to traditional Brazilian cuisine.

Dietary patterns of Brazilian farmers and their relation with sociodemographic, labor, and lifestyle conditions

“…However, such limitations are mitigated by detailing all deliberations [51]. It is noteworthy that the dietary patterns detected in this study were comparable with those of other studies, which validates the results obtained externally [27,30,34,[41][42][43].…”

“…As in the present study, Andrade et al (2018) [27], in a survey of 34,003 individuals from the 2008/2009 Household Budget Survey (POF), showed three dietary patterns in the Brazilian population, with traditional meals, "typical Brazilian breakfast/tea" and the last one with "ultra-processed foods". Nogueira et al (2019) [34], in a study with metallurgists from Fortaleza/CE, Brazil, also identified three eating patterns: the first common northeastern, the second popular general and the third western.…”

“…Determining food patterns in this population is an unprecedented finding, because of the method used to determine dietary patterns, highly recommended for approaching the actual behavior of the population studied [40,41], and for extrapolated the combination of nutrients and antinutritional factors involved in the human diet [40]. In addition, can meet the scarcity of studies that investigate the food consumption of farmers or rural populations and their associated factors [15][16][17][18][19][20][21][22][23][24][25][26][27][28][29], especially regarding their labor characteristics [5].…”

“…Despite the finding of an increase in the morbidity and mortality profile of this population [7][8][9][10][11], representative research on the food consumption of farmers and the rural population is still scarce [18], especially studies developed with the purpose of studying the dietary patterns of these populations and their associated factors [4][5][6][19][20][21][22][23][24][25][26][27][28][29].…”

Consumo de refeições e petiscos da população brasileira: composição nutricional, estruturação temporal e espacial dos hábitos alimentares

“…Os alimentos e bebidas consumidos foram categorizados de acordo com o grau e o propósito de processamento, por meio da classificação NOVA, que divide os alimentos em quatro categorias: in natura e minimamente processados, ingredientes culinários, processados e ultraprocessados Devido ao fato de que os alimentos são consumidos em parte na forma de preparações culinárias, para a avaliação do consumo alimentar individual foi realizada classificação dos alimentos e bebidas de acordo com a proposta de Andrade et al (2018), que dividiu os itens ingeridos em três grupos: preparações culinárias, alimentos processados e alimentos ultraprocessados. Para a categorização do grupo de preparações culinárias, os alimentos in natura e minimamente processados foram agrupados com o grupo dos ingredientes culinários.…”