RENATA BERTAZZI LEVY
Projetos de Pesquisa
Unidades Organizacionais
LIM/38 - Laboratório de Epidemiologia e Imunobiologia, Hospital das Clínicas, Faculdade de Medicina - Líder
8 resultados
Resultados de Busca
Agora exibindo 1 - 8 de 8
- Ultra-processed food consumption and NCD-related dietary nutrient profile in a national sample of French children and adolescents(2023) ANDRADE, Giovanna Calixto; JULIA, Chantal; DESCHAMPS, Valerie; SROUR, Bernard; HERCBERG, Serge; KESSE-GUYOT, Emmanuelle; ALLES, Benjamin; CHAZELAS, Eloi; DESCHASAUX, Melanie; TOUVIER, Mathilde; LEVY, Renata BertazziAim The consumption of ultra-processed food (UPF) and its impact on diet quality has been extensively studied and reported in the literature, but only a few studies have focused on children and adolescents. The present study therefore aimed to describe UPF consumption in a representative sample of French children and adolescents and to evaluate its association with diet quality. Methods The study included 1146 children and teenagers (3-17 years old) from the cross-sectional French Nutrition and Health Study 2006/2007 who completed three 24-hour food recalls over a period of 15 days. Food consumption was described using the NOVA classification. Regression models were used to estimate the association between UPF consumption and diet quality. Results The UPF dietary share in children and adolescents represented 44.2% and 44.5% of total energy intake respectively. In both age groups, UPF consumption was positively associated with dietary energy density and total carbohydrate and free sugars content, but negatively associated with dietary contents of protein, fiber, and potassium. UPF consumption also showed a positive association with inadequate intakes of energy density, free sugars, fiber, and potassium among children, and inadequate consumption of fiber and free sugars among teenagers. Conclusion Higher UPF consumption among French children and adolescents is associated with a lower quality diet.
- The consumption of ultra-processed foods according to eating out occasions(2020) ANDRADE, Giovanna Calixto; GOMBI-VACA, Maria Fernanda; LOUZADA, Maria Laura da Costa; AZEREDO, Catarina Machado; LEVY, Renata BertazziObjective: To describe out-of-home consumption according to the purpose and extent of industrial processing and also evaluate the association between eating out and ultra-processed food consumption, taking account of variance within and between individuals. Design: Cross-sectional study. Setting: Brazil. Participants: The study was based on the Individual Food Intake of the Brazilian Household Budget Survey, carried out with 34 003 individuals aged 10 years or more, between May 2008 and May 2009. All food items were classified according to food processing level. The habit of eating out was evaluated through the frequency of days each individual reported eating out, described according to sociodemographic characteristics. The contribution of food energy per group and subgroup was estimated according to the frequency of eating out. In addition, multilevel modelling was employed to evaluate the association between eating out and ultra-processed food consumption. Results: In Brazil, culinary preparations accounted for most of the energy eaten out. However, it was possible to observe a higher contribution of ultra-processed foods, especially sugary beverages and ready-to-eat meals, as the frequency of out-of-home consumption increased. Compared with food consumption exclusively at home, eating out increased the consumption of ultra-processed foods by 0 center dot 41 percentage points within and between individuals. Conclusion: In Brazil, the same individual and different individuals had greater consumption of ultra-processed foods when they ate out of home compared with when they ate at home. So, it is necessary to implement public policies which discourage the out-of-home consumption of ultra-processed foods and that provide affordable and accessible less-processed food options.
- Consumption of ultra-processed foods and the eating location: can they be associated?(2022) SOUZA, Thays Nascimento; ANDRADE, Giovanna Calixto; RAUBER, Fernanda; LEVY, Renata Bertazzi; LOUZADA, Maria Laura da CostaStudies indicate that eating locations can influence food choices. However, the relationship with ultra-processed foods has been little explored. The objective was to assess the association between eating locations and ultra-processed foods consumption in the UK in 2014-2016. Data from 2,449 individuals aged 4 years or older from the NDNS were analysed cross-sectionally. Food consumption information was collected through 4-day food diaries. Recorded foods were classified into NOVA system. The eating locations were grouped into nine categories (home, institutional places, sit-down restaurants, on the go, coffee shops, leisure and sports clubs, fast food, friends and relatives' house, and other places). Linear regression models were carried out. The coefficients represent the increment in the contribution of ultra-processed foods to total energy intake for each percentage point increase in the contribution of each eating location to total energy intake. Among children, consumption at home was inversely associated with ultra-processed foods consumption (beta: -0.10; 95% CI -0.17, -0.03), while in leisure and sports places (0.47; 0.20, 0.73) directly associated. For adolescents, eating at home (-0.12; -0.19, -0.05) was inversely associated with the consumption of ultra-processed foods, as well as sit-down restaurants (-0.21; -0.38, -0.03). Fast food (0.29; 0.12, 0.47) were directly associated with the consumption of ultra-processed foods for adolescents. Finally, for adults, sit-down restaurants (-0.13; -0.22, -0.03) showed to be inversely associated with the consumption of ultra-processed foods while in fast food restaurants (0.77; 0.38, 1.17) it was directly associated. Our results showed that the eating locations have different impacts on diet quality.
- Out-of-Home Food Consumers in Brazil: What Do They Eat?(2018) ANDRADE, Giovanna Calixto; LOUZADA, Maria Laura da Costa; AZEREDO, Catarina Machado; RICARDO, Camila Zancheta; MARTINS, Ana Paula Bortolleto; LEVY, Renata BertazziConsidering 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.
conferenceObject FOOD-BASED DIETARY PATTERNS AND NUTRITIONAL QUALITY OF MEALS IN BRAZIL (2008-2009)(2017) MACHADO, Priscila Pereira; LOUZADA, Maria Laura da Costa; ANDRADE, Giovanna; RICARDO, Camila; LEVY, RenataconferenceObject EATING OUT AND THE CONSUMPTION OF ULTRA-PROCESSED FOOD AMONG BRAZILIAN ADOLESCENTS AND ADULTS(2017) ANDRADE, Giovanna; GOMBI-VACA, Maria Fernanda; LEVY, Renata- Healthy, ""usual"" and ""convenience"" cooking practices patterns: How do they influence children's food consumption?(2021) MARTINS, Carla Adriano; ANDRADE, Giovanna Calixto; OLIVEIRA, Mariana Fernandes Brito de; RAUBER, Fernanda; CASTRO, Ines Rugani Ribeiro de; COUTO, Marcia Thereza; LEVY, Renata BertazziThis study identified adults' cooking practices patterns and tested their associations with children's consumption of ultra-processed foods. Cross-sectional study conducted with 551 adult-child pairs from Sao Paulo, Brazil. Children's food consumption was collected through dietary recalls. Adults' cooking practices were identified using a questionnaire developed for the Brazilian's context. Principal Component Analysis has been employed to identify cooking patterns and linear regression models (crude and adjusted for sociodemographic variables) have been used to test associations between pattern's scores and contribution of ultra-processed foods to total energy at dinners. Three cooking patterns were identified: ""Healthy"", ""Usual"" and ""Convenience"". The first two patterns reflected behaviors of people who mostly cook ""from scratch"". Only the Healthy pattern (confidence to cook several meals using fresh foods and natural seasonings; healthier cooking techniques) was inversely associated with ultra-processed food consumption (beta = -4.1; p = 0.002), whereas the Convenience pattern (less frequency and time to cook, using microwave and ready-to-heat meals) was positively associated with (beta = 3.6; p = 0.008). Our results suggest that cooking at home, as an isolated action, is not enough to protect the consumption of ultraprocessed foods. To promote healthy eating among children, the adults' cooking practices should be aligned with the preparation of meals made ""from scratch"", taking into account the healthiness of what is being cooked.
- Consumption of Ultra-Processed Food and Its Association with Sociodemographic Characteristics and Diet Quality in a Representative Sample of French Adults(2021) ANDRADE, Giovanna Calixto; JULIA, Chantal; DESCHAMPS, Valerie; SROUR, Bernard; HERCBERG, Serge; KESSE-GUYOT, Emmanuelle; ALLES, Benjamin; CHAZELAS, Eloi; DESCHASAUX, Melanie; TOUVIER, Mathilde; MONTEIRO, Carlos Augusto; LEVY, Renata BertazziThe present study aims to describe ultra-processed food (UPF) consumption in a representative sample of French adults and to evaluate the association between UPF consumption and socioeconomic characteristics and nutritional profile of the diet. This is a cross-sectional study using food consumption data from the etude Nationale Nutrition Sante (ENNS), conducted with 2642 participants (18-74 years old), between February 2006 and March 2007 in France. Dietary data were collected through three 24-h dietary recalls. All food and beverages were classified according to the NOVA classification. The energy contribution of NOVA food groups to total energy intake was presented by categories of sociodemographic characteristics. Linear and logistic regression models were used to estimate the association between the percentage of UPF in the diet with nutritional indicators. The mean daily energy consumption of the adult French population was 2111 kcal, of which 31.1% came from UPF. This percentage was higher among younger individuals, and in the urban area, and lower among individuals with incomplete high school and individuals who were retired. The consumption of UPF was positively associated with the dietary energy density and the dietary contents of total carbohydrates, free sugar, and total and saturated fat, as well as with inadequate dietary energy density, saturated fat, free sugar, and fiber intakes.