MARIANA FERREIRA MADRUGA
Projetos de Pesquisa
Unidades Organizacionais
LIM/38 - Laboratório de Epidemiologia e Imunobiologia, Hospital das Clínicas, Faculdade de Medicina
3 resultados
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- Trends in food consumption according to the degree of food processing among the UK population over 11 years(2023) MADRUGA, Mariana; STEELE, Euridice Martinez; REYNOLDS, Christian; LEVY, Renata Bertazzi; RAUBER, FernandaAlthough ultra-processed foods represent more than half of the total energy consumed by the UK population, little is known about the trend in food consumption considering the degree of food processing. We evaluated the trends of the dietary share of foods categorised according to the NOVA classification in a historical series (2018-2019) among the UK population. Data were acquired from the NDNS, a survey that collects diet information through a 4-d food record. We used adjusted linear regression to estimate the dietary participation of NOVA groups and evaluated the linear trends over the years. From 2008 to 2019, we observed a significant increase in the energy share of culinary ingredients (from 3 center dot 7 to 4 center dot 9 % of the total energy consumed; P-trend = 0 center dot 001), especially for butter and oils; and reduction of processed foods (from 9 center dot 6 to 8 center dot 6 %; P-trend = 0 center dot 002), especially for beer and wine. Unprocessed or minimally processed foods ( approximately equal to 30 %, P-trend = 0 center dot 505) and ultra-processed foods ( approximately equal to 56 %, P-trend = 0 center dot 580) presented no significant change. However, changes in the consumption of some subgroups are noteworthy, such as the reduction in the energy share of red meat, sausages and other reconstituted meat products as well as the increase of fruits, ready meals, breakfast cereals, cookies, pastries, buns and cakes. Regarding the socio-demographic characteristics, no interaction was observed with the trend of the four NOVA groups. From 2008 to 2019 was observed a significant increase in culinary ingredients and a reduction in processed food. Furthermore, it sheds light on the high share of ultra-processed foods in the contemporary British diet.
- Differences in food consumption of the Brazilian population by race/skin color in 2017-2018(2023) COSTA, Janaina Calu; JESUS, Amanda Cristina da Silva de; JESUS, Juliana Giaj Levra de; MADRUGA, Mariana Ferreira; SOUZA, Thays Nascimento; LOUZADA, Maria Laura da CostaOBJECTIVE: To evaluate food consumption in Brazil by race/skin color of the population.METHODS: Food consumption data from the Pesquisa de Orcamentos Familiares (POF - Household Budget Survey) 2017-2018 were analyzed. Food and culinary preparations were grouped into 31 items, composing three main groups, defined by industrial processing characteristics: 1 - in natura/minimally processed, 2 - processed, and 3 - ultra-processed. The percentage of calories from each group was estimated by categories of race/skin color - White, Black, Mixed-race, Indigenous, and Yellow- using crude and adjusted linear regression for gender, age, schooling, income, macro-region, and area.RESULTS: In the crude analyses, the consumption of in natura/minimally processed foods was lower for Yellow [66.0% (95% Confidence Interval 62.4-69.6)] and White [66.6% (95%CI 66.1-67.1)] groups than for Blacks [69.8% (95%CI 68.9-70.8)] and Mixed-race people [70.2% (95%CI 69.7-70.7)]. Yellow individuals consumed fewer processed foods, with 9.2% of energy (95%CI 7.2-11.1) whereas the other groups consumed approximately 13%. Ultra-processed foods were less consumed by Blacks [16.6% (95%CI 15.6-17.6)] and Mixed-race [16.6% (95%CI 16.2-17.1)], with the highest consumption among White [20.1% (95%CI 19.6-20.6)] and Yellow [24.5% (95%CI 20.0-29.1)] groups. The adjustment of the models reduced the magnitude of the differences between the categories of race/skin color. The difference between Black and Mixed-race individuals from the White ones decreased from 3 percentage points (pp) to 1.2 pp in the consumption of in natura/minimally processed foods and the largest differences remained in the consumption of rice and beans, with a higher percentage in the diet of Black and Mixed-race people. The contribution of processed foods remained approximately 4 pp lower for Yellow individuals. The consumption of ultra-processed products decreased by approximately 2 pp for White and Yellow groups; on the other hand, it increased by 1 pp in the consumption of Black, Mixed-race, and Indigenous peoples. CONCLUSION: Differences in food consumption according to race/skin color were found and are influenced by socioeconomic and demographic conditions.
conferenceObject Time trend (2008-2016) of food consumption based on the degree of food processing in United Kingdom(2020) MADRUGA, M. F.; STEELE, E. Martinez; LEVY, R. B.; RAUBER, F.