The impact of ultra-processed food on carbon, water and ecological footprints of food in Brazil

Abstract Background Ultra-processed foods (UPF) have been associated with major diet-related public health issues that share underlying drivers with climate change. Both challenges require major changes to the food system and so the potential benefits to health and the environment present a double motivation for transformation. Our aim is to assess the impacts of UPF on total greenhouse gas emissions (GHGE), water and ecological footprints in Brazil food purchases. Methods We have used data from 4 Brazilian Household Budget Surveys (1987, 1996, 2003, 2009). Each food item was classified into NOVA food groups (unprocessed/minimally processed, culinary ingredients, processed and ultra-processed). The information was linked to nutrition and footprint data. Purchases were converted into grams per capita per day to estimate total energy (kcal), percentage of energy from UPF, as well as total GHGE, water and ecological footprints. We performed linear regression to calculate year-adjusted means of footprints per 1000 Kcal by year-specific quintiles of UPF participation in the total energy. The data were analysed in R v.3.6.1 and STATA SE 14.1. Results The mean UPF participation in total energy varied from 13% (SD 2.4) in the 1st UPF quintile to 29% (SD 5.1) in the 5th quintile. The footprints increased linearly across quintiles: the mean g CO2eq varied from 1312 in the 1st to 1721 in the 5th UPF quintile (p-trend<0.001); the mean litres of water varied from 1420 in the 1st to 1830 in the 5th quintile (p-trend<0.001); the mean m2 varied from 9.4 in the 1st to 12.3 in the 5th quintile (p < 0.001). Conclusions The environmental impacts were higher for Brazilian diets with a larger fraction of energy from UPF. Specifically, low UPF diets seem to have lower GHGE, water and ecological footprints. Our findings offer new motivators for dietary change to simultaneously healthier and more sustainable eating patterns and will be of relevance to consumers and policymakers. Key messages Diets high in UPF cause more climate impact than diets with lower levels of UPF. Healthy and sustainable dietary patterns should be low in ultra-processed foods.

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Changes in Total Energy, Nutrients and Food Group Intake among Children and Adolescents during the COVID-19 Pandemic—Results of the DONALD Study

Nutrients ◽

10.3390/nu14020297 ◽

2022 ◽

Vol 14 (2) ◽

pp. 297

Author(s):

Ines Perrar ◽

Ute Alexy ◽

Nicole Jankovic

Keyword(s):

Total Energy ◽

Children And Adolescents ◽

Fruits And Vegetables ◽

Lifestyle Changes ◽

Free Sugar ◽

Processed Foods ◽

Food Groups ◽

Sugar Sweetened Beverages ◽

Sweetened Beverages ◽

The Impact

The COVID-19 pandemic may have changed the habitual lifestyles of children and adolescents, in particular, due to the closure of kindergartens and schools. To investigate the impact of the pandemic on nutrients and food intake of children and adolescents in Germany, we analyzed repeated 3-day weighed dietary records from 108 participants (3–18 years; females: n = 45, males: n = 63) of the Dortmund Nutritional and Anthropometric Longitudinally Designed (DONALD) study. Polynomial mixed-effects regression models were used to identify prospective changes in dietary intake (total energy (TEI), carbohydrates, fat, protein, free sugar, ultra-processed foods, fruits and vegetables, sugar sweetened beverages and juices) before and during the first months of the COVID-19 pandemic. For the current analysis, we have chosen the first months of the pandemic (March 2020–August 2020), as this was the period with the most restrictions in Germany so far (kindergarten, school and restaurant closures; contact and outdoor activity restrictions). No significant changes in either the selected nutrients or food groups were observed. However, children and adolescents recorded a significantly lower TEI during the pandemic (β = −109.65, p = 0.0062). Results remained significant after the exclusion of participants with under-reported records (β = −95.77, p = 0.0063). While macronutrient intake did not change, descriptive data indicate a non-significant decrease in sugar sweetened beverages and ultra-processed foods intake. We suggest that children and adolescents from high socioeconomic families may have adapted lifestyle changes during the pandemic.

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Contribution of foods consumed away from home to energy intake in Brazilian urban areas: the 2008–9 Nationwide Dietary Survey

British Journal Of Nutrition ◽

10.1017/s0007114512003169 ◽

2012 ◽

Vol 109 (7) ◽

pp. 1276-1283 ◽

Cited By ~ 32

Author(s):

Ilana Nogueira Bezerra ◽

Amanda de Moura Souza ◽

Rosangela Alves Pereira ◽

Rosely Sichieri

Keyword(s):

Total Energy ◽

Energy Intake ◽

Food Consumption ◽

Urban Areas ◽

Total Energy Intake ◽

Alcoholic Beverages ◽

Food Groups ◽

Dietary Survey ◽

Home Food ◽

The Mean

The objectives of the present study were to estimate the dietary contribution of away-from-home food consumption, to describe the contribution of away-from-home foods to energy intake, and to investigate the association between eating away from home and total energy intake in Brazilian urban areas. In the first Brazilian Nationwide Dietary Survey, conducted in 2008–9, food records were collected from 25 753 individuals aged 10 years or older, living in urban areas of Brazil. Foods were grouped into thirty-three food groups, and the mean energy intake provided by away-from-home food consumption was estimated. Linear regression models were used to evaluate the association between away-from-home food consumption and total energy intake. All analyses considered the sample design effect. Of the total population, 43 % consumed at least one food item away from home. The mean energy intake from foods consumed away from home was 1408 kJ (337 kcal), averaging 18 % of total energy intake. Eating away from home was associated with increased total energy intake, except for men in the highest income level. The highest percentage of away-from-home energy sources was for food with a high content of energy, such as alcoholic beverages (59 %), baked and deep-fried snacks (54 %), pizza (42 %), soft drinks (40 %), sandwiches (40 %), and sweets and desserts (30 %). The consumption of foods away from home was related to a greater energy intake. The characterisation of away-from-home food habits is necessary in order to properly design strategies to promote healthy food consumption in the away-from-home environment.

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Impact of Fortified Ultra-Processed Foods on Risk of Anemia: A New Perspective for Pediatric Nutrition

Current Developments in Nutrition ◽

10.1093/cdn/nzaa053_046 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 841-841

Author(s):

Daniel Hoffman ◽

Paula dos Leffa ◽

Caroline Sangalli ◽

Julia Valmórbida ◽

André Dornelles ◽

...

Keyword(s):

Total Energy ◽

Energy Intake ◽

Diet Quality ◽

Low Income ◽

Lower Risk ◽

Total Energy Intake ◽

Processed Foods ◽

Double Burden ◽

Poor Diet ◽

The Impact

Abstract Objectives Poor diet quality is a major risk factor for the development of anemia. An increased consumption of fortified ultra-processed food (UPF) among children presents a new contributor to micronutrient intake, one that could potentially improve anemia biomarkers despite having a concomitantly low diet quality. Our objective was to investigate the impact of fortified UPF consumption on the prevalence of anemia and diet quality among children from low-income families in Brazil. Methods A cross-sectional analyses from a randomized field trial of children at 3 years of age (n = 432) from Porto Alegre, Brazil. Capillary blood samples were taken to measure hemoglobin concentration (Hb) and used to determine anemia status. Dietary data was assessed using two multiple-pass 24-h recalls and the consumption of UPF was classified according to the NOVA system. Results UPF account for 42.6% of total energy intake. Children in the highest tertile of UPF consumption had significantly lower risk of anemia (Hb < 110 g/L) compared to those in the lowest tertile (tertile 3 vs. tertile 1; OR 0.56 95% CI 0.39 to 0.82). Similarly, a 10% increase in the consumption of UPF was associated with a 22% lower risk of anemia (95% CI 0.64 to 0.94). Conversely, consumption of UPF was negatively associated with consumption of unprocessed/minimally processed foods. Finally, as the contribution of UPF to total energy intake increased, the intake of added sugars, total fats, and sodium increased, whereas the intake of proteins, fiber, and calcium decreased. Conclusions The consumption of fortified UPF was associated with a lower risk of anemia and a poor diet quality in children from a low-income community in Brazil. The co-existence of normal Hb with poor diet quality suggests the need for a more nuanced assessment of dietary patterns in low-income settings to best address this paradoxical situation as the prevalence of the double burden of disease continues to increase throughout the world. Funding Sources Coordination for the Improvement of Higher Education Personnel (CAPES).

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Trends in Ultra-Processed Food Purchases from 1984 to 2016 in Mexican Households

Nutrients ◽

10.3390/nu11010045 ◽

2018 ◽

Vol 11 (1) ◽

pp. 45 ◽

Cited By ~ 14

Author(s):

Joaquín Marrón-Ponce ◽

Lizbeth Tolentino-Mayo ◽

Mauricio Hernández-F ◽

Carolina Batis

Keyword(s):

Food System ◽

National Income ◽

Processed Foods ◽

Minimally Processed ◽

Cross Sectional ◽

Food Purchases ◽

Daily Energy ◽

Food And Beverage ◽

Daily Record ◽

Record Instrument

Global trade agreements have shaped the food system in ways that alter the availability, accessibility, affordability, and desirability of ready-to-eat foods. We assessed the time trends of ultra-processed foods purchases in Mexican households from 1984 to 2016. Cross-sectional data from 15 rounds of the National Income and Expenditure Survey (1984, 1989, 1992, 1994, 1996, 1998, 2000, 2002, 2004, 2006, 2008, 2010, 2012, 2014 and 2016) were analyzed. Food and beverage purchases collected in a daily record instrument (over seven days) were classified according to their degree of processing according to the NOVA food framework: (1) Unprocessed or minimally processed foods; (2) processed culinary ingredients; (3) processed foods; and (4) ultra-processed foods. From 1984 to 2016, the total daily energy purchased decreased from 2428.8 to 1875.4 kcal/Adult Equivalent/day, there was a decrease of unprocessed or minimally processed foods (from 69.8% to 61.4% kcal) and processed culinary ingredients (from 14.0% to 9.0% kcal), and an increase of processed foods (from 5.7% to 6.5% kcal) and ultra-processed foods (from 10.5% to 23.1% kcal). Given that ultra-processed foods purchases have doubled in the last three decades and unprocessed or minimally processed foods purchased have gradually declined, future strategies should promote the consumption of unprocessed or minimally processed foods, and discourage ultra-processed foods availability and accessibility in Mexico.

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Impact of a specialist service in the Emergency Department on admission, length of stay and readmission of patients presenting with falls, syncope and dizziness

QJM ◽

10.1093/qjmed/hcaa261 ◽

2020 ◽

Author(s):

K Jusmanova ◽

C Rice ◽

R Bourke ◽

A Lavan ◽

C G McMahon ◽

...

Keyword(s):

Emergency Department ◽

Length Of Stay ◽

Admission Rate ◽

Readmission Rates ◽

Specialist Service ◽

Admission Rates ◽

Potential Benefits ◽

Bed Days ◽

The Mean ◽

The Impact

Summary Background Up to half of patients presenting with falls, syncope or dizziness are admitted to hospital. Many are discharged without a clear diagnosis for their index episode, however, and therefore a relatively high risk of readmission. Aim To examine the impact of ED-FASS (Emergency Department Falls and Syncope Service) a dedicated specialist service embedded within an ED, seeing patients of all ages with falls, syncope and dizziness. Design Pre- and post-cohort study. Methods Admission rates, length of stay (LOS) and readmission at 3 months were examined for all patients presenting with a fall, syncope or dizziness from April to July 2018 (pre-ED-FASS) inclusive and compared to April to July 2019 inclusive (post-ED-FASS). Results There was a significantly lower admission rate for patients presenting in 2019 compared to 2018 [27% (453/1676) vs. 34% (548/1620); X2 = 18.0; P < 0.001], with a 20% reduction in admissions. The mean LOS for patients admitted in 2018 was 20.7 [95% confidence interval (CI) 17.4–24.0] days compared to 18.2 (95% CI 14.6–21.9) days in 2019 (t = 0.98; P = 0.3294). This accounts for 11 344 bed days in the 2018 study period, and 8299 bed days used after ED-FASS. There was also a significant reduction in readmission rates within 3 months of index presentation, from 21% (109/1620) to 16% (68/1676) (X2 = 4.68; P = 0.030). Conclusion This study highlights the significant potential benefits of embedding dedicated multidisciplinary services at the hospital front door in terms of early specialist assessment and directing appropriate patients to effective ambulatory care pathways.

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On the Climate Impact of Surface Roughness Anomalies

Journal of the Atmospheric Sciences ◽

10.1175/2007jas2509.1 ◽

2008 ◽

Vol 65 (7) ◽

pp. 2215-2234 ◽

Cited By ~ 64

Author(s):

Daniel B. Kirk-Davidoff ◽

David W. Keith

Keyword(s):

Surface Roughness ◽

Large Scale ◽

Climate Impact ◽

Water Model ◽

Dynamic Mechanisms ◽

Community Atmosphere Model ◽

Horizontal Length ◽

Rossby Wave Response ◽

The Mean ◽

The Impact

Abstract Large-scale deployment of wind power may alter climate through alteration of surface roughness. Previous research using GCMs has shown large-scale impacts of surface roughness perturbations but failed to elucidate the dynamic mechanisms that drove the observed responses in surface temperature. Using the NCAR Community Atmosphere Model in both its standard and aquaplanet forms, the authors have explored the impact of isolated surface roughness anomalies on the model climate. A consistent Rossby wave response in the mean winds to roughness anomalies across a range of model implementations is found. This response generates appreciable wind, temperature, and cloudiness anomalies. The interrelationship of these responses is discussed, and it is shown that the magnitude of the responses scales with the horizontal length scale of the roughened region, as well as with the magnitude of the roughness anomaly. These results are further elucidated through comparison with results of a series of shallow-water model experiments.

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Ultra-processed foods and added sugars in the Chilean diet (2010)

Public Health Nutrition ◽

10.1017/s1368980017001161 ◽

2017 ◽

Vol 21 (1) ◽

pp. 125-133 ◽

Cited By ~ 67

Author(s):

Gustavo Cediel ◽

Marcela Reyes ◽

Maria Laura da Costa Louzada ◽

Euridice Martinez Steele ◽

Carlos A Monteiro ◽

...

Keyword(s):

Total Energy ◽

Energy Intake ◽

Total Energy Intake ◽

Processed Foods ◽

Food Groups ◽

Dietary Recommendations ◽

Cross Sectional ◽

Added Sugars ◽

Percentage Point Increase ◽

Point Increase

AbstractObjectiveTo assess the consumption of ultra-processed foods and analyse its association with the content of added sugars in the Chilean diet.DesignCross-sectional study of national dietary data obtained through 24 h recalls and classified into food groups according to the extent and purpose of food processing (NOVA classification).SettingChile.SubjectsA probabilistic sample of 4920 individuals (aged 2 years or above) studied in 2010 by a national dietary survey (Encuesta Nacional de Consumo Alimentario).ResultsUltra-processed foods represented 28·6 (se 0·5) % of total energy intake and 58·6 (se 0·9) % of added sugars intake. The mean percentage of energy from added sugars increased from 7·7 (se 0·3) to 19·7 (se 0·5) % across quintiles of the dietary share of ultra-processed foods. After adjusting for several potential sociodemographic confounders, a 5 percentage point increase in the dietary share of ultra-processed foods determined a 1 percentage point increase in the dietary content of added sugars. Individuals in the highest quintile were three times more likely (OR=2·9; 95 % CI 2·4, 3·4) to exceed the 10 % upper limit for added sugars recommended by the WHO compared with those in the lowest quintile, after adjusting for sociodemographic variables. This association was strongest among individuals aged 2–19 years (OR=3·9; 95 % CI 2·7, 5·9).ConclusionsIn Chile, ultra-processed foods are important contributors to total energy intake and to the consumption of added sugars. Actions aimed at limiting consumption of ultra-processed foods are being implemented as effective ways to achieve WHO dietary recommendations to limit added sugars and processed foods, especially for children and adolescents.

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Dietary patterns in Irish adolescents: a comparison of cluster and principal component analyses

Public Health Nutrition ◽

10.1017/s1368980011002473 ◽

2011 ◽

Vol 16 (5) ◽

pp. 848-857 ◽

Cited By ~ 15

Author(s):

Áine P Hearty ◽

Michael J Gibney

Keyword(s):

Cluster Analysis ◽

Total Energy ◽

Dietary Patterns ◽

Principal Component ◽

Food Groups ◽

Food Diary ◽

Breakfast Cereal ◽

Percentage Contribution ◽

Main Meal ◽

The Impact

AbstractObjectivePattern analysis of adolescent diets may provide an important basis for nutritional health promotion. The aims of the present study were to examine and compare dietary patterns in adolescents using cluster analysis and principal component analysis (PCA) and to examine the impact of the format of the dietary variables on the solutions.DesignAnalysis was based on the Irish National Teens Food Survey, in which food intake data were collected using a semi-quantitative 7 d food diary. Thirty-two food groups were created and were expressed as either g/d or percentage contribution to total energy. Dietary patterns were identified using cluster analysis (k-means) and PCA.SettingRepublic of Ireland, 2005–2006.SubjectsA representative sample of 441 adolescents aged 13–17 years.ResultsFive clusters based on percentage contribution to total energy were identified, ‘Healthy’, ‘Unhealthy’, ‘Rice/Pasta dishes’, ‘Sandwich’ and ‘Breakfast cereal & Main meal-type foods’. Four principal components based on g/d were identified which explained 28 % of total variance: ‘Healthy foods’, ‘Traditional foods’, ‘Sandwich foods’ and ‘Unhealthy foods’.ConclusionsA ‘Sandwich’ and an ‘Unhealthy’ pattern are the main dietary patterns in this sample. Patterns derived from either cluster analysis or PCA were comparable, although it appears that cluster analysis also identifies dietary patterns not identified through PCA, such as a ‘Breakfast cereal & Main meal-type foods’ pattern. Consideration of the format of the dietary variable is important as it can directly impact on the patterns obtained for both cluster analysis and PCA.

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Prevalence and Impact of Dietary Avoidance among Individuals with Hidradenitis Suppurativa

Dermatology ◽

10.1159/000503063 ◽

2019 ◽

Vol 236 (4) ◽

pp. 289-295 ◽

Cited By ~ 1

Author(s):

Alison Dempsey ◽

Melissa Butt ◽

Joslyn S. Kirby

Keyword(s):

Hidradenitis Suppurativa ◽

Additional Research ◽

Food Groups ◽

Multiple Sources ◽

Cross Sectional Survey ◽

Cross Sectional ◽

The Mean ◽

Few Data ◽

The Impact

Background: People with hidradenitis suppurativa (HS) are interested in dietary alterations to manage the condition. However, there are few data on the prevalence of this or the impact on HS activity. The objective of this study was to investigate the prevalence and impact of dietary alterations made by people with HS. Methods: A cross-sectional survey was sent to people with HS through multiple sources. Participants reported food alterations in the prior 6 months. Results: Overall, 242 complete surveys were included in this analysis; the mean age was 35.8 years, and most (87.5%) were women. The majority (75.8%, n = 182) altered at least one food from their diet. Within this group, 154 (84.6%) made changes to multiple food groups. The top 5 food groups that were altered were gluten (48.8%), dairy (44.2%), refined sugars (40.0%), tomatoes (36.7%), and alcohol (37.1%). Smoking was eliminated in 27.5% of participants. Some participants (30.9%) reported the change made the HS “much better.” Conclusions: Dietary alteration to manage HS was common among participants in this study. Some people reported improvement in HS activity, but some noted worsening. Additional research is needed to evaluate the efficacy of dietary alteration to manage HS and to better understand the underlying pathomechanisms.

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Reducing ultra-processed foods and increasing diet quality in affordable and culturally acceptable diets: a study case from Brazil using linear programming

British Journal Of Nutrition ◽

10.1017/s0007114520004365 ◽

2020 ◽

pp. 1-10

Author(s):

Eliseu Verly-Jr ◽

Alessandra da Silva Pereira ◽

Emanuele Souza Marques ◽

Paula Martins Horta ◽

Daniela Silva Canella ◽

...

Keyword(s):

Linear Programming ◽

Diet Quality ◽

Energy Content ◽

Sugar Content ◽

Processed Foods ◽

Dietary Recommendations ◽

Diet Cost ◽

The Mean ◽

Constrained Models ◽

The Impact

Abstract The aim was to design culturally acceptable and healthy diets with reduced energetic share of ultra-processed foods (UPF%) at no cost increment and to evaluate the impact of the change in the UPF% on diet quality. Food consumption and price data were obtained from the Household Budget Survey (n 55 970 households) and National Dietary Survey (n 32 749 individuals). Linear programming models were performed to design diets in which the mean population UPF% was reduced up to 5 % with no cost increment relative to the observed costs. The models were isoenergetic or allowed the energy content to vary according to the UPF%, and they were not constrained to nutritional goals (nutrient-free models) or maximised the compliance with dietary recommendations (nutrient-constrained models). Constraints regarding food preference were introduced in the models to obtain culturally acceptable diets. The mean population UPF% was 23·8 %. The lowest UPF% attained was approximately 10 %. The optimised diet cost was up to 20 % cheaper than the observed cost, depending on the model and the income level. In the optimised diets, the reduction in the UPF% was followed by an increase in fruits, vegetables, beans, tubers, dairy products, nuts, fibre, K, Mg, vitamin A and vitamin C in the nutrient-constrained models, compared with the observed consumption in the population. There was little variation in most nutrients across the UPF% reduction. The UPF% reduction in the nutrient-free models impacted only trans-fat and added sugar content. UPF% reduction and increase in diet quality are possible at no cost increment.

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