Ultra-processed foods and the nutritional dietary profile in Brazil
Universidade de São Paulo · Universidade Brasil · +3 more institutions
Abstract
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 Orçamentos 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…
Citation impact
- FWCI
- 37.10
- Percentile
- 100%
- References
- 27
Authors
9- MLMaria Laura da Costa LouzadaCorresponding
Universidade de São Paulo
- APAna Paula Bortoletto Martins
Universidade de São Paulo, Universidade Brasil
- DSDaniela Silva Canella
Universidade de São Paulo, Universidade Brasil, Universidade do Estado do Rio de Janeiro, Universidade Federal do Estado do Rio de Janeiro
- LGLarissa Galastri Baraldi
Universidade de São Paulo
- RBRenata Bertazzi Levy
Universidade de São Paulo
Topics & keywords
- Food science
- Food processing
- Population
- Meal
- Dietary fiber
- Food group
- Environmental health
- Medicine