Consumption of ultra-processed foods and non-communicable disease-related nutrient profile in Portuguese adults and elderly (2015-2016): the UPPER project

Imagem de Miniatura
Arquivos
art_MIRANDA_Consumption_of_ultraprocessed_foods_and_noncommunicable_diseaserelated_nutrient_2021.PDF (452.61 KB)
Citações na Scopus
28
Tipo de produção
article
Data de publicação
2021
DOI
Scopus
Web of Science
PubMed
Título da Revista
ISSN da Revista
Título do Volume
Editora
CAMBRIDGE UNIV PRESS
Autores
RAUBER, Fernanda
MORAES, Milena Miranda de
AFONSO, Claudia
SANTOS, Cristina
RODRIGUES, Sara
Citação
BRITISH JOURNAL OF NUTRITION, v.125, n.10, p.1177-1187, 2021
Projetos de Pesquisa
Unidades Organizacionais
Fascículo
Resumo
This study aims to investigate the dietary share of ultra-processed foods and its association with the non-communicable disease (NCD)-related nutrient profile of adult and elderly populations in Portugal. Cross-sectional data from the National Food, Nutrition and Physical Activity Survey (2015-2016) of the Portuguese population were analysed. Dietary intake was assessed by two non-consecutive 24-h recalls, and food items were classified according to the NOVA system. We estimated the percentage of dietary energy provided by each of the NOVA food groups and assessed the NCD-related nutrient profile of the overall diet across quintiles of ultra-processed food consumption. Weighted t tests, besides crude and adjusted linear and Poisson regressions, were performed. Ultra-processed foods contributed to around 24 and 16 % of daily energy intake for adults and elderly, respectively. In both groups, as the consumption of ultra-processed foods increased, the dietary content of free sugars, total fats and saturated fats increased, while the dietary content of protein decreased. In adults, total energy intake, dietary energy density and content of carbohydrates also increased as the consumption of ultra-processed foods increased, while the dietary content of fibre, Na and K decreased. The prevalence of those exceeding the upper limits recommended for free sugars and saturated fats increased by 544 and 153 % in adults and 619 and 60 % in elderly, when comparing the lowest with the highest quintile of ultra-processed food consumption. Such a scenario demands for effective strategies addressing food processing in the Portuguese population to improve their diet quality and prevention against diet-related NCD.
Palavras-chave
Food processing, Ultra-processed foods, Diet quality, Non-communicable diseases, Portugal
URI
https://observatorio.fm.usp.br/handle/OPI/40915
Referências
  1. Adams J, 2015, INT J BEHAV NUTR PHY, V12, DOI 10.1186/s12966-015-0317-y
  2. Adjibade M, 2019, BMC MED, V17, DOI 10.1186/s12916-019-1312-y
  3. [Anonymous], 2016, REPUBLIC DIARY NO 24
  4. Blanco-Rojo R, 2019, MAYO CLIN PROC, V94, P2178, DOI 10.1016/j.mayocp.2019.03.035
  5. Canhada SL, 2020, PUBLIC HEALTH NUTR, V23, P1076, DOI 10.1017/S1368980019002854
  6. Cediel G, 2018, PUBLIC HEALTH NUTR, V21, P125, DOI 10.1017/S1368980017001161
  7. Chen YC, 2018, FOOD NUTR RES, V62, DOI 10.29219/fnr.v62.1565
  8. Louzada MLD, 2018, PUBLIC HEALTH NUTR, V21, P94, DOI 10.1017/S1368980017001434
  9. Louzada MLD, 2015, PREV MED, V81, P9, DOI 10.1016/j.ypmed.2015.07.018
  10. Louzada MLD, 2015, REV SAUDE PUBL, V49, DOI 10.1590/S0034-8910.2015049006132
  11. Mendonca RD, 2017, AM J HYPERTENS, V30, P358, DOI 10.1093/ajh/hpw137
  12. Mendonca RD, 2016, AM J CLIN NUTR, V104, P1433, DOI 10.3945/ajcn.116.135004
  13. Direcao-Geral da Saude Ministerio da Saude Portuga, 2019, PROGRAMA NACL PROMO
  14. Direcao-Geral da Saude Ministerio da Saude Portugal, 2019, NUTR HIA IMPROVING N
  15. Direcao-Geral da Saude Ministerio da Saude Portugal Programa Nacional Para a Promocao da Alimentacao Saudavel, RODA ALIMENTA O MEDI
  16. Eaton J, 2020, CURR DEV NUTR, V4, P825
  17. European Food Safety Authority, 2014, EFSA J, V12, DOI [10.2903/j.efsa.2014.3944, 10.2903/j.efsa.2015.4071]
  18. Fiolet T, 2018, BMJ-BRIT MED J, V360, DOI 10.1136/bmj.k322
  19. GBD 2017 Risk Factor Collaborators, 2018, LANCET, V392, P1923, DOI 10.1016/S0140-6736(18)32225-6
  20. Global Burden of Disease Study, 2017, RESULTS
  21. Goiana-da-Silva F, 2020, PLOS MED, V17, DOI 10.1371/journal.pmed.1003036
  22. Goiana-da-Silva F, 2019, B WORLD HEALTH ORGAN, V97, P450, DOI 10.2471/BLT.18.220566
  23. Gomez-Donoso C, 2020, EUR J NUTR, V59, P1093, DOI 10.1007/s00394-019-01970-1
  24. Hall KD, 2019, CELL METAB, V30, P67, DOI 10.1016/j.cmet.2019.05.008
  25. Harttig U, 2011, EUR J CLIN NUTR, V65, pS87, DOI 10.1038/ejcn.2011.92
  26. Julia C, 2018, PUBLIC HEALTH NUTR, V21, P27, DOI 10.1017/S1368980017001367
  27. Juul F, 2018, BRIT J NUTR, V120, P90, DOI [10.1017/S0007114518001046, 10.1017/s0007114518001046]
  28. Kelly B, 2018, PUBLIC HEALTH NUTR, V21, P1, DOI 10.1017/S1368980017002853
  29. Kim H, 2019, PUBLIC HEALTH NUTR, V22, P1777, DOI [10.1017/S1368980018003890, 10.1017/s1368980018003890]
  30. Lawrence MA, 2019, BMJ-BRIT MED J, V365, DOI 10.1136/bmj.l2289
  31. Lazaro-Serrano ML., 2019, FOOD GUIDES PERUVIAN
  32. Lopes C., 2018, IAN AF 2015 2016 SUM
  33. Lopes C., 2017, EFSA SUPPORT PUBL, V14, P37
  34. Lopes C, 2018, JMIR RES PROTOC, V7, DOI 10.2196/resprot.8990
  35. Louie JCY, 2015, EUR J CLIN NUTR, V69, P154, DOI 10.1038/ejcn.2014.256
  36. Machado PP, 2019, BMJ OPEN, V9, DOI 10.1136/bmjopen-2019-029544
  37. Marinho AR., 2019, PUBLIC HEALTH NUTR, V5, P1
  38. Marron-Ponce JA, 2019, J ACAD NUTR DIET, V119, P1852, DOI 10.1016/j.jand.2019.04.020
  39. Melo B, 2018, PEDIAT ALLERG IMM-UK, V29, P504, DOI 10.1111/pai.12911
  40. Ministere des Solidarites et de la Sante, 2019, NATL HLTH NUTR PROGR
  41. Ministerio da Saude, 2014, DIET GUID BRAZ POP, V2 ed
  42. Ministerio de Salud Publica, 2016, DIETARY GUIDELINES U
  43. Ministerio de Salud Publica del Ecuador y Organizacion de las Naciones Unidas para la Alimentacion y la Agricultura, 2018, TECHNICAL DOCUMENT D
  44. Monteiro CA, 2013, OBES REV, V14, P21, DOI 10.1111/obr.12107
  45. Monteiro CA, 2019, PUBLIC HEALTH NUTR, V22, P936, DOI 10.1017/S1368980018003762
  46. Monteiro CA, 2018, PUBLIC HEALTH NUTR, V21, P18, DOI 10.1017/S1368980017001379
  47. Monteiro CA, 2018, PUBLIC HEALTH NUTR, V21, P5, DOI 10.1017/S1368980017000234
  48. Moubarac JC, 2017, APPETITE, V108, P512, DOI 10.1016/j.appet.2016.11.006
  49. Nardocci M, 2019, CAN J PUBLIC HEALTH, V110, P4, DOI 10.17269/s41997-018-0130-x
  50. National Institute of Health Doutor Ricardo Jorge, 2006, FOOD COMP TABL
  51. Niebylski ML, 2015, NUTRITION, V31, P787, DOI 10.1016/j.nut.2014.12.010
  52. Oliveira A, 2018, BMC PUBLIC HEALTH, V18, DOI 10.1186/s12889-018-5480-z
  53. Parra DC, 2019, SALUD PUBLICA MEXICO, V61, P147, DOI 10.21149/9038
  54. Rauber F, 2018, NUTRIENTS, V10, DOI 10.3390/nu10050587
  55. Reinivuo H, 2009, J FOOD COMPOS ANAL, V22, P410, DOI 10.1016/j.jfca.2009.04.003
  56. Rico-Campa A, 2019, BMJ-BRIT MED J, V365, DOI 10.1136/bmj.l1949
  57. Rodrigues SSP, 2006, J NUTR EDUC BEHAV, V38, P189, DOI 10.1016/j.jneb.2006.01.011
  58. Roe MA., 2013, EFSA SUPPORT PUBL, V10, p355E, DOI 10.2903/SP.EFSA.2013.EN-355
  59. Sandoval-Insausti H., 2019, J GERONTOL A, V27
  60. Schnabel L, 2019, JAMA INTERN MED, V179, P490, DOI 10.1001/jamainternmed.2018.7289
  61. Schnabel L, 2018, AM J GASTROENTEROL, V113, P1217, DOI 10.1038/s41395-018-0137-1
  62. Scrinis G, 2018, PUBLIC HEALTH NUTR, V21, P247, DOI 10.1017/S1368980017001392
  63. Srour B, 2019, BMJ-BRIT MED J, V365, DOI 10.1136/bmj.l1451
  64. StataCorp, 2015, STAT STAT SOFTW REL
  65. Steele EM, 2019, PREV MED, V125, P40, DOI 10.1016/j.ypmed.2019.05.004
  66. Steele EM, 2017, POPUL HEALTH METR, V15, DOI 10.1186/s12963-017-0119-3
  67. Vandevijvere S, 2019, EUR J NUTR, V58, P3267, DOI 10.1007/s00394-018-1870-3
  68. Vilarnau C, 2019, EUR J CLIN NUTR, V72, P83, DOI 10.1038/s41430-018-0313-9
  69. WHO, 2015, SUGARS INTAKE ADULTS
  70. World Cancer Research Fund/ American Institute for Cancer Research, 2007, FOOD NUTR PHYS ACT P
  71. World Health Organization, 2017, IMPLEMENTATION PLAN
  72. World Health Organization, 2003, WHO TECHN REP SER
  73. World Health Organization, 2013, WHO ISSUES NEW GUIDA

Coleções
Artigos e Materiais de Revistas Científicas - FM/Outros
Artigos e Materiais de Revistas Científicas - LIM/38
Artigos e Materiais de Revistas Científicas - ODS/03