Ultra-Processed Food Availability and Sociodemographic Associated Factors in a Brazilian Municipality

Abstract

The availability of ultra-processed foods in a municipality tends to be related to different types of food retailers and their location in the territory, besides social, economic, and demographic factors. The aim of this study was to evaluate the availability of ultra-processed foods according to different types of food retailers and sociodemographic factors. This is a cross-sectional observational study carried out with audit data from food retailers in the municipality of Jundiaí, SP. Using a validated instrument, data on the availability of 18 types of ultra-processed foods were used to create a score of ultra-processed foods, ranging from 0 to 100 points, and five subscores referring to the ultra-processed food subgroups. Descriptive statistics and means comparison tests were performed to verify differences in the ultra-processed food availability score, according to the food retail type, household income, number of household members, and percentage of people of the color population in the census tract in which food retailers were located. Geo-referenced maps were used to characterize the score of ultra-processed in the territory, according to sociodemographic variables. A total of 649 food retailers were analyzed, most of which were classified as neighborhood markets (25.4%). The supermarkets were the category with the highest ultra-processed food availability score. Among the subgroups of ultra-processed foods analyzed, candies, soft drinks, and snacks were available in 60% of the food retailers. Higher ultra-processed food availability score was observed in regions with lower income, higher percentage of people of color population, and higher number of members per household. The findings show that the greater availability of ultra-processed foods is related to supermarkets and markets and regions of greater social vulnerability, which can put this population at nutritional risk.

Discrepancy between Food Classification Systems: Evaluation of Nutri-Score, NOVA Classification and Chilean Front-of-Package Food Warning Labels

“…This situation is associated with impoverished diet quality [ 19 ], overnutrition [ 20 ] and increased all-cause mortality [ 21 ], with people with lower educational and socio-economic status being the most affected [ 9 , 10 ]. Understanding that the gaps in nutritional education and the food industry’s marketing deepen this problem [ 8 ], the use of food classification systems by health organizations would help the population to make better choices about what they consume. Along these lines, in the last decade, different classification systems have emerged, and from this, proposals for consumption recommendations, with inconsistencies between them [ 16 ].…”

“…These products are characterized by a high calorie content and poor nutritional value, established by their high levels of sugar, fat and sodium, as well as being deficient in essential micronutrients [ 7 ]. Moreover, in different parts of the world, they constitute a cheaper and more accessible dietary alternative for the population [ 8 ], creating a complex dilemma for economically vulnerable communities, since, due to their limited food education, they often opt for the high consumption of this group of foods [ 9 , 10 ].…”

Ultra-processed food consumption and metabolic syndrome: a cross-sectional study in Quilombola communities of Alagoas, Brazil

“…Given the above, it is worrying how much UPF is available for commercialization in Quilombola communities. Regarding this issue, Serafim et al [59], in a study carried out in a city in Brazil, found a higher score of availability of UPF in regions with lower income, a higher percentage of non-white people, and a higher number of residents per household. This finding demonstrates that vulnerable populations, such as the Quilombolas, are having their food consumption influenced by the industry and trade of unhealthy food products, especially UPF, which represents a risk to the health of the population due to its relationship with the development of NCDs [60].…”

Are all ultra‐processed foods created equal?

“…In many cases, consumption of ultra‐processed foods that are low in nutritional value, or possess negative characteristics (such as alterations to the food matrix that may make it easier to eat more and faster, having a high energy density, or being less satiating 4 ), are being linked to socioeconomic background and ethnicity 10 . For example, in Brazil, differences in access to markets selling fresh food, healthy food being prohibitively expensive, and the existence of food deserts all play a role in creating inequality in access to un‐processed foods; in addition convenience makes ultra‐processed foods more accessible for many 10 . It is not enough to simply advise against the consumption of ultra‐processed foods, which for many may be the only viable option.…”