Extending Expectancy Theory to Food Intake: Effect of a Simulated Fast-Food Restaurant on Highly and Minimally Processed Food Expectancies

Unhealthy diets are widespread and linked to a number of detrimental clinical outcomes. The current preregistered experiment extended expectancy theory into the study of food intake; specifically, we tested whether a fast-food restaurant affects food expectancies, or the emotions one expects to feel while eating highly processed foods (e.g., pizza) and minimally processed foods (e.g., carrots). Participants ( N = 200, mean age = 18.79 years) entered a simulated fast-food restaurant or a neutral space, completed questionnaires, and engaged in a bogus taste test. The simulated fast-food restaurant increased positive highly processed food expectancies ( d = 0.29). Palatable eating coping motives scores did not moderate the effect; however, this clinically relevant pattern of eating behavior was associated with greater positive highly processed food expectancies. In addition, there was an indirect effect of the fast-food restaurant on ad libitum food intake through positive highly processed food expectancies. Reducing positive highly processed food expectancies may improve diet, which may broadly affect health.

Download Full-text

Ultra-processed food intake and all-cause mortality: DRECE cohort study

Public Health Nutrition ◽

10.1017/s1368980021003256 ◽

2021 ◽

pp. 1-28

Author(s):

Carmen Romero Ferreiro ◽

Cristina Martín-Arriscado Arroba ◽

Pilar Cancelas Navia ◽

David Lora Pablos ◽

Agustín Gómez de la Cámara

Keyword(s):

Food Intake ◽

Energy Intake ◽

Representative Sample ◽

Spanish Population ◽

Processed Foods ◽

Processed Food ◽

Minimally Processed ◽

Risk Of Mortality ◽

All Cause Mortality

Abstract Objective: To determine the association between ultra-processed food intake and all-cause mortality in a representative sample of Spanish population. Design: Prospective cohort design in which follow-up lasted from baseline (1991) to mortality date or December 31st, 2017, whichever was first. Dietary information was collected using a validated frequency questionnaire and categorized following the NOVA classification according to the extent of food processing. The association between consumption of ultra-processed food and mortality was analysed using Cox models. Isocaloric substitution models were constructed to compare the health effects of the NOVA groups. Setting: Cohort from the DRECE study, representative of the Spanish population Participants: 4679 subjects between 5 and 59 years old Results: Average consumption of ultra-processed food was 370.8 grams/day (24.4% of energy intake). After a median follow-up of 27 years, 450 deaths occurred. Those who consumed the highest amount of ultra-processed foods had higher risk of mortality. For every 10% of the energy intake from ultra-processed foods consumption, an increase of 15% in the hazard of all-cause mortality was observed (HR, 1.15; 95%CI, 1.03-1.27; p-value= 0.012). Substitution of ultra-processed foods with minimally processed foods was significantly associated with a decreased risk of mortality. Conclusions: An increase in ultra-processed foods consumption was associated with higher risk of all-cause mortality in a representative sample of the Spanish population. Moreover, the theoretical substitution of ultra-processed food with unprocessed or minimally processed foods leads to a decrease in mortality. These results support the need to promote diets based on unprocessed or minimally processed foods.

Download Full-text

Consumption of ultra-processed foods and the risk of overweight and obesity, and weight trajectories in the French cohort NutriNet-Santé

Proceedings of The Nutrition Society ◽

10.1017/s0029665120003559 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Bernard Srour ◽

Marie Beslay ◽

Caroline Méjean ◽

Benjamin Allès ◽

Thibault Fiolet ◽

...

Keyword(s):

Food Intake ◽

Confidence Interval ◽

Prospective Study ◽

Food Consumption ◽

Overweight And Obesity ◽

Processed Foods ◽

Processed Food ◽

Weight Trajectories ◽

Incident Cases

AbstractIntroductionPrevious epidemiological studies have found associations between the consumption of ultra-processed foods and the risk of obesity-related outcomes, such as post-menopausal breast cancer, cardiovascular diseases, hypertension and mortality. However, only one Spanish prospective study has explored the associations between the consumption of ultra-processed foods and the risk of overweight and obesity. The aim of this study is to investigate the associations between ultra-processed food consumption and the risk of overweight and obesity, as well as the associations between ultra-processed food consumption and weight trajectories, in middle-aged adults included in the French large scale NutriNet-Santé cohort.MethodsOverall, 110260 participants aged at least 18 years from the French NutriNet-Santé cohort (2009–2019) were included. Dietary intakes were collected using repeated 24 hour dietary records, merged with a food composition database of 3300 different products. These were categorized according to their degree of processing by the NOVA classification. Associations between ultra-processed food intake and risks of overweight and obesity were assessed using multivariable Cox proportional hazard models. Associations between ultra-processed food intake and weight trajectories were assessed using multivariable linear mixed models for repeated measures with random slope and intercept. Models were adjusted for known risk factors (sociodemographic, lifestyle, and nutritional factors).ResultsUltra-processed food intake was associated with a higher risk of overweight (n = 7063 incident cases; hazard ratio for an absolute increment of 10 in the percentage of ultra-processed foods in the diet = 1.11 (95% confidence interval 1.08 to 1.14); P < 0.0001, median follow-up: 4.1y, 260304 person-years) and obesity (n = 3066 incident cases; HR = 1.09 (95% confidence interval 1.05 to 1.13); P < 0.0001, median follow-up: 8.0y 365344 person-years). Higher consumers of ultra-processed foods (4th quartile) were more likely to present an increase in body mass index over time (change of BMI/time-unit in Q4 vs Q1 = 0.04, P < 0.0001). These results remained statistically significant after adjustment for several markers of the nutritional quality of the diet (fruits and vegetables and sugary drinks consumption, intakes of saturated fatty acids, sodium, sugar, dietary fiber or Healthy/Western patterns derived by principal component analysis) and after a large range of sensitivity analyses.ConclusionIn this large observational prospective study, higher consumption of ultra-processed foods in the diet was associated with a higher risk of overweight and obesity. Public health authorities in several countries recently started to recommend privileging unprocessed/minimally processed foods and limiting ultra-processed food consumption.

Download Full-text

Abstract P181: Processed food intake is adversely associated with multiple indicators of cardiometabolic health in US adults: Findings from the National Health and Nutrition Examination Surveys (2005-2008)

Circulation ◽

10.1161/circ.129.suppl_1.p181 ◽

2014 ◽

Vol 129 (suppl_1) ◽

Author(s):

Leah Lipsky ◽

Tonja Nansel ◽

Virginia Quick

Keyword(s):

Waist Circumference ◽

Food Intake ◽

Weight Status ◽

Cardiometabolic Health ◽

Processed Foods ◽

Processed Food ◽

C Reactive Protein ◽

Reactive Protein ◽

Former Smokers ◽

Never Smokers

Introduction: Reducing intake of ingredients characteristic of processed foods is vital to improving ideal cardiovascular dietary behaviors described in the American Heart Association 2020 Strategic Impact Goals. Hypothesis: We sought to develop an indicator of processed food intake and evaluate its hypothesized adverse relationships with biomarkers of cardiometabolic health in a nationally representative sample of US adults. Methods: Data from two 24 hour recalls were examined for US adults (>=18y) in NHANES (2005-2008). An index of processed food intake (PFI) was developed using the mean of the standardized (mean=0, standard deviation=1), energy-adjusted (per 1000 kcal) intakes of refined grains, processed meat, discretionary oils, discretionary solid fat, added sugar and sodium. We evaluated bivariate associations of PFI with demographics (sex, poverty-income ratio, education) and behavioral factors (smoking, nutritional supplement use). Multivariable linear regressions were used to examine associations of PFI with BMI (kg/m2), waist circumference (cm), and biomarkers for cardiometabolic health (total cholesterol, HDL-C, LDL-C, triglycerides, apo-b and c-reactive protein), adjusting for demographic and behavioral covariates. We tested for potential interactions between PFI and weight status, sex, and smoking. Results: PFI was higher in smokers than never smokers (p<.001). PFI was lower for those with at least a college degree than those with less education (p=.004) and for NH White vs. NH Black adults (p=.04). Adjusting for covariates, higher PFI was associated with greater BMI (p<.001) and waist circumference (p<.001), lower HDL-C (p<.001), and higher c-reactive protein (p=.01). Interactions (p<.05) were observed between PFI and sex for predicting BMI, and between PFI and smoking for predicting TC and HDL-C. The magnitude of associations was larger for female vs. male and for current and former smokers vs. non-smokers. No interactions were observed between PFI and weight status. Conclusion: Intake of components characteristic of processed foods is adversely associated with a variety of cardiometabolic biomarkers. Positive associations of PFI with BMI were greater for females vs. males, while associations of PFI with TC and HDL-C were greater for current and former smokers vs. never smokers. The nutritional value of dietary components of PFI is primarily restricted to energy, protein, and sodium, none of which are considered lacking in the diets of US adults. These findings underscore the rationale for encouraging replacing such components with foods that promote cardiovascular health including fruit, vegetables, whole grains, fish, legumes, nuts and seeds. Acknowledgment: This research was supported in part by the Intramural Research Program of the Eunice Kennedy Shriver National Institute of Child Health and Human Development, National Institutes of Health.

Download Full-text

Contribution of Ultra-processed Food to the Daily Food Intake of HIV-positive and HIV-Negative Women during Pregnancy

Revista Brasileira de Ginecologia e Obstetrícia / RBGO Gynecology and Obstetrics ◽

10.1055/s-0039-1695738 ◽

2019 ◽

Vol 41 (10) ◽

pp. 588-596 ◽

Cited By ~ 1

Author(s):

Clarissa de Oliveira Agostini ◽

Ester Zoche ◽

Rafaela da Silveira Corrêa ◽

Eunice Beatriz Martin Chaves ◽

Helena von Eye Corleta ◽

...

Keyword(s):

Food Intake ◽

Demographic Data ◽

Caloric Intake ◽

Hiv Positive ◽

Fisher Exact Test ◽

Processed Foods ◽

Processed Food ◽

Trans Fat ◽

Positive Group ◽

Hiv Negative

Objective To assess the daily dietary intake and energy contribution of ultra-processed foods among women who are positive and negative for the human immunodeficiency virus (HIV) during pregnancy. Methods This case–control study included 77 HIV-positive and 79 HIV-negative puerperal women between 2015 and 2016. The socioeconomic and maternal demographic data were assessed, and a food frequency questionnaire (FFQ) adapted for pregnant women was applied. The Fisher exact test and the Mann-Whitney test were applied to detect differences between the groups. Linear regression was used to assess the associations between the intake of ultra-processed food and energy, macro- and micronutrients, with values of p < 0.05 considered significant. Results The HIV-positive group was older (p < 0.001) and had lower income (p = 0.016) and level of schooling (p < 0.001) than the HIV-negative group. Both groups presented similar average food intake: 4,082.99 Kcal/day and 4,369.24 Kcal/day for the HIV-positive and HIV-negative women respectively (p = 0.258).The HIV-positive group consumed less protein (p = 0.048), carbohydrates (p = 0.028) and calcium (p = 0.001), and more total fats (p = 0.003). Ultra-processed foods accounted for 39.80% and 40.10% of the HIV-positive and HIV-negative groups' caloric intake respectively (p = 0.893). The intake of these foods was associated with a higher consumption of carbohydrates (p < 0.001), trans fat (p = 0.013) and sodium (p < 0.001), as well as lower protein (p < 0.001) and fiber intake (p = 0.022). Conclusion These findings demonstrate that the energy consumption and ultra-processed food intake were similar in both groups, which reinforces the trend toward a high intake of ultra-processed food in the general population. The intake of ultra-processed food was positively associated with the consumption of carbohydrates, trans fat and sodium, and negatively associated with the consumption of protein and fiber.

Download Full-text

Current Intake of Ultra-Processed Foods in the U.S. Adult Population According to Education-Level and Income

Current Developments in Nutrition ◽

10.1093/cdn/nzab038_030 ◽

2021 ◽

Vol 5 (Supplement_2) ◽

pp. 418-418

Author(s):

Filippa Juul ◽

Niyati Parekh ◽

Euridice Martinez-Steele ◽

Carlos Augusto Monteiro ◽

Virginia Chang

Keyword(s):

High School ◽

Food Intake ◽

Family Income ◽

Adult Population ◽

Processed Foods ◽

Processed Food ◽

High School Degree ◽

Poverty Threshold ◽

Socioeconomic Strata ◽

The U.S

Abstract Objectives Ultra-processed food have been associated with multiple chronic diseases, yet recent data regarding its consumption in the U.S. and potential differences in intake across population groups is lacking. We determined the intake of ultra-processed food across diverse socioeconomic strata in the U.S. adult population. Methods We performed cross-sectional analysis of dietary intake among adults (>20y, N = 9759) in the National Health and Nutrition Examination Survey (NHANES) 2015–2018. Data on dietary intake was collected by 24h dietary recall. Foods were classified as ultra-processed/non ultra-processed according to the NOVA classification. We determined intake of ultra-processed food (%kcal) in the overall sample, and stratified by education (<high school, high school degree, some college, college graduate of above) and family poverty income ratio, (<130%, 130–349% and ≥ 350% of the federal poverty threshold). Multivariable linear regression was used to assess if education and income were independent predictors of ultra-processed food intake, controlling for age, sex and race/ethnicity. Results Ultra-processed foods provided 54% of energy among U.S. adults in 2015–2018. Compared to adults without a high school degree (52%kcal), high school graduates and adults with some college education consumed significantly more ultra-processed foods (57% kcal, P = 0.022 and 57.0% kcal, P = 0.009, resp.), while college graduates consumed significantly less ultra-processed foods (49% kcal, P < 0.001). Adults with a family income of 130–349% of the federal poverty threshold consumed significantly more ultra-processed foods than adults with the lowest family income (56 vs. 54% kcal, P = 0.009). However, intake did not differ significantly between adults with low and high income (52% kcal, P = 0.817). Conclusions This study uniquely describes ultra-processed food consumption across socioeconomic groups in the U.S. population and may inform policies and intervention to reduce intakes of ultra-processed foods and prevent chronic disease outcomes. Although consumption differed across education- and income levels, ultra-processed food intake is high in all socioeconomic strata. Our results highlight the need for public health efforts to reduce ultra-processed food consumption in the U.S. Funding Sources None.

Download Full-text

Energy contribution of NOVA food groups and socio-demographic determinants of ultra-processed groups among adults in Terengganu, Malaysia

Food Research ◽

10.26656/fr.2017.3(6).150 ◽

2019 ◽

pp. 640-648

Author(s):

Asma' A. ◽

Wan Syakirah Alia W.M.S ◽

Aziz Y. ◽

Hayati M.Y.

Keyword(s):

Fast Food ◽

Occupational Status ◽

Research Priorities ◽

Cross Sectional Study ◽

Processed Foods ◽

Processed Food ◽

Food Groups ◽

Energy Contribution ◽

Cross Sectional ◽

Nutrition Research

The Malaysian Nutrition Research Priorities for Malaysia’s 11th Plan noted the necessity to investigate in depth the consumption of ultra-processed food among the Malaysian population. No empirical research has focused on exploring the energy contribution of ultra-processed foods and the socio-demographic determinants of ultra-processed foods. Thus, this study was conducted to investigate the relationship between the increasing consumption of ultra-processed foods with socio-demographic factors particularly in Terengganu, Malaysia. This cross-sectional study provides a novel approach to quantifying energy contribution of 200 adults (living in Terengganu; aged 18 to 59 years) based on the ultra-processed food classification named as NOVA, via semi-quantitative Food Frequency Questionnaire, and to determine the association between energy contribution of ultra-processed foods and socio-demographic characteristics. The selfadministered questionnaire consists of three sections: socio-demographic profile, frequency of ultra-processed food consumption and energy contribution of NOVA food groups. All data were analysed using SPSS version 21. The findings show that the contribution of ultra-processed foods among respondents was lower (40.38%) compared to unprocessed and minimally processed foods (55.73%). The most frequent consumed ultraprocessed foods were noodles and fried chicken (fast food). Meanwhile, the least frequently consumed foods included frozen chicken pie and garlic spread. There were significant associations between the energy contribution of ultra-processed foods and marital status, educational level, monthly household income and occupational status meanwhile there was no significant association between age and gender at p<0.05. This study provides the first comprehensive assessment of ultra-processed foods consumption using NOVA classification via semi-quantitative FFQ in Malaysia.

Download Full-text

Identification of foods to monitor the sodium content of processed foods for developing a sodium reduction program in the Philippines

10.21203/rs.3.rs-903177/v1 ◽

2021 ◽

Author(s):

Maria Sofia Amarra ◽

Mario Capanzana ◽

Glen Gironella ◽

Francisco de los Reyes

Keyword(s):

Sodium Intake ◽

Sodium Content ◽

The Philippines ◽

Income Quintile ◽

Processed Foods ◽

Processed Food ◽

Sodium Reduction ◽

Minimally Processed ◽

Urban Rural ◽

Per Capita

Abstract Background In response to the global target for reduction in salt intake, several countries have implemented population sodium reduction strategies. These strategies include identification of major sources of sodium in the diet and reformulation of a set number of products available on the market. This study aimed to identify processed foods that can be targeted for reformulation and whose sodium content can be monitored over time in order to reduce sodium intake in the Philippines. The objectives were to: 1) Estimate per capita sodium intake from minimally processed and processed food groups by income quintile and urban/rural location; 2) Identify foods that contribute to the variance in per capita sodium intake that can be used as indicators for monitoring the sodium content of Philippine processed foods. One-day household food weighing data covering 4880 households from the 2008 National Nutrition Survey was used. Per capita sodium consumption from processed and minimally processed food categories and percentiles of sodium intake from these categories by income quintile and urban/rural location were obtained. The percentage contribution of different food categories to mean per capita sodium intake was calculated. Specific foods that contributed to the variance in sodium intake among Filipinos were identified. Results Foods which significantly accounted for 99.4% of the variance in sodium intake were 13 types of processed foods and 2 types of minimally processed foods. The category Processed Soup, Sauces, and Flavor Enhancers contributed the greatest proportion to per capita sodium intake. Specific processed foods that contributed to the variance in per capita sodium intake were instant noodles, traditional fermented condiments and sauces, dried and processed meat, fish, and poultry products, salted eggs, white bread and pan de sal (a traditional Filipino bread), wheat and egg noodles, crispy cereal chips and extruded snacks, butter and margarine, cheese, and chocolate-based beverages. Conclusion Identifying processed foods that significantly contribute to sodium intake, followed by reformulating and monitoring the sodium content of these foods over time should be considered as one strategy to reduce sodium intake in the Philippines.

Download Full-text

Ultra-processed Food Consumption and Incident Frailty: A Prospective Cohort Study of Older Adults (P01-012-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz028.p01-012-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Helena Sandoval-Insausti ◽

Ruth Blanco-Rojo ◽

Auxiliadora Graciani ◽

Esther Lopez-Garcia ◽

Belén Moreno-Franco ◽

...

Keyword(s):

Older Adults ◽

Cohort Study ◽

Food Intake ◽

Food Consumption ◽

Prospective Cohort Study ◽

Prospective Cohort ◽

Community Dwelling ◽

Alcoholic Beverages ◽

Processed Foods ◽

Processed Food

Abstract Objectives Ultra-processed food intake has been associated with chronic conditions. The aim of this study was to assess the relationship between ultra-processed food intake and incident frailty in community-dwelling older adults. Methods Prospective cohort study with 1822 individuals aged ≥60 who were recruited during 2008–2010 in Spain. At baseline, food consumption was obtained using a validated computerized face-to-face dietary history. Ultra-processed foods were identified according to the nature and extent of their industrial processing (NOVA classification). In 2012, incident frailty was ascertained based on Fried's criteria. Statistical analyses were performed with logistic regression and adjusted for the main potential confounders. Results After a mean follow-up of 3.5 years, 132 cases of frailty were identified. The odds ratios (95% confidence interval) for frailty across increasing quartiles of the percentage of total energy intake from ultra-processed foods were: 1.00, 1.52 (0.78–2.96), 2.98 (1.62–5.50), and 3.67 (2.00–6.73); p for linear trend: <0.001. Results were similar when food consumption was expressed as gram per day/body weight. Regarding ultra-processed food groups, the highest versus the lowest tertiles of consumption of yogurts and fermented milks, cakes and pastries, as well as non-alcoholic beverages (instant coffee and cocoa, packaged juices, and other non-alcoholic drinks, excluding soft drinks) were also significantly related to incident frailty. Conclusions Consumption of ultra-processed foods is strongly associated with frailty risk in older adults. Funding Sources Data collection was funded by the following grants: FIS PI16/1512; PI16/1460; PI16/609; PI17/1709 (State Secretary of R + D and FEDER/FSE), the ATHLOS project (EU H2020-Project ID: 635316), the SALAMANDER project (PCIN-2016-145), and the CIBERESP, Instituto de Salud Carlos III, Madrid, Spain.

Download Full-text

Ultra-processed food purchases in Norway: a quantitative study on a representative sample of food retailers

Public Health Nutrition ◽

10.1017/s1368980015003523 ◽

2015 ◽

Vol 19 (11) ◽

pp. 1990-2001 ◽

Cited By ~ 10

Author(s):

Siri Løvsjø Solberg ◽

Laura Terragni ◽

Sabrina Ionata Granheim

Keyword(s):

Representative Sample ◽

Processed Foods ◽

Processed Food ◽

Minimally Processed ◽

Food Purchases ◽

Food Retailers ◽

Geographical Regions ◽

Policy Measures ◽

Processed Products ◽

Food Sales

AbstractObjectiveTo identify the use of ultra-processed foods – vectors of salt, sugar and fats – in the Norwegian diet through an assessment of food sales.DesignSales data from a representative sample of food retailers in Norway, collected in September 2005 (n150) and September 2013 (n170), were analysed. Data consisted of barcode scans of individual food item purchases, reporting type of food, price, geographical region and retail concept. Foods were categorized as minimally processed, culinary ingredients, processed products and ultra-processed. Indicators were share of purchases and share of expenditure on food categories.SettingSix geographical regions in Norway.SubjectsThe barcode data included 296 121 observations in 2005 and 501 938 observations in 2013.ResultsUltra-processed products represented 58·8 % of purchases and 48·8 % of expenditure in 2013. Minimally processed foods accounted for 17·2 % of purchases and 33·0 % of expenditure. Every third purchase was a sweet ultra-processed product. Food sales changed marginally in favour of minimally processed foods and in disfavour of processed products between 2005 and 2013 (χ2(3)=203 195,P<0·001, Cramer’sV=0·017,P<0·001).ConclusionsUltra-processed products accounted for the majority of food sales in Norway, indicating a high consumption of such products. This could be contributing to rising rates of overweight, obesity and non-communicable diseases in the country, as findings from other countries indicate. Policy measures should aim at decreasing consumption of ultra-processed products and facilitating access (including economic) to minimally processed foods.

Download Full-text

Ultra-processed foods and the nutritional dietary profile in Brazil

Revista de Saúde Pública ◽

10.1590/s0034-8910.2015049006132 ◽

2015 ◽

Vol 49 (0) ◽

Cited By ~ 28

Author(s):

Maria Laura da Costa Louzada ◽

Ana Paula Bortoletto Martins ◽

Daniela Silva Canella ◽

Larissa Galastri Baraldi ◽

Renata Bertazzi Levy ◽

...

Keyword(s):

Food Consumption ◽

Cross Sectional Study ◽

Free Sugar ◽

Processed Foods ◽

Processed Food ◽

Minimally Processed ◽

Cross Sectional ◽

Nutritional Profile ◽

Fiber Protein ◽

The Impact

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 per capita was 1,866 kcal, with 69.5% being provided by natural or minimally processed foods, 9.0% by processed foods and 21.5% by ultra-processed food. The nutritional profile of the fraction of ultra-processed food consumption showed higher energy density, higher overall fat content, higher saturated and trans fat, higher levels of free sugar and less fiber, protein, sodium and potassium, when compared to the fraction of consumption related to natural or minimally processed foods. Ultra-processed foods presented generally unfavorable characteristics when compared to processed foods. Greater inclusion of ultra-processed foods in the diet resulted in a general deterioration in the dietary nutritional profile. The indicators of the nutritional dietary profile of Brazilians who consumed less ultra-processed foods, with the exception of sodium, are the stratum of the population closer to international recommendations for a healthy diet.CONCLUSIONS The results from this study highlight the damage to health that is arising based on the observed trend in Brazil of replacing traditional meals, based on natural or minimally processed foods, with ultra-processed foods. These results also support the recommendation of avoiding the consumption of these kinds of foods.

Download Full-text