scholarly journals Degree of food processing and its relationship with overweight and body adiposity in Brazilian adults

2021 ◽  
Vol 34 ◽  
Author(s):  
Danielle Cristina Guimarães da SILVA ◽  
Fabrícia Geralda FERREIRA ◽  
Dayana Ladeira Macedo PEREIRA ◽  
Emanuele Louise Gomes de MAGALHÃES ◽  
Giana Zarbato LONGO
Keyword(s):  
Risk Factor ◽  
Total Energy ◽  
Energy Intake ◽  
Food Processing ◽  
Protective Factor ◽  
Processed Foods ◽  
Minimally Processed ◽  
Body Adiposity ◽  
Excess Adiposity ◽  
The Relationship

ABSTRACT Objective To check the relationship of the degree of food processing with overweight and body adiposity in Brazilian adults. Methods Cross-sectional study with 670 adults (334 women and 336 men) aged 20-59 years in Viçosa, Minas Gerais, Brazil, based on population data collected using a questionnaire, 24-hour dietary recall interview, and anthropometric evaluation. Consumed foods were categorized into four groups: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods. Poisson regression models were used to assess the relationship between degree of food processing and overweight and body adiposity. Results The contribution of unprocessed or minimally processed foods to total energy intake was a protective factor for overweight in all quartiles. The contribution of ultra-processed foods to total energy intake was a risk factor for overweight in the highest quartile (prevalence ratio, 1.308; 95% confidence interval, 1.085-1.577). High energy intake from ultra-processed foods was a risk factor for excess adiposity in the highest quartiles. Conclusion Consumption of ultra-processed foods is associated with overweight and excess adiposity, whereas consumption of unprocessed and minimally processed foods is a protective factor for overweight.

scholarly journals CONSUMPTION OF MINIMALLY PROCESSED AND ULTRA-PROCESSED FOODS AMONG STUDENTS FROM PUBLIC AND PRIVATE SCHOOLS

2019 ◽  
Vol 37 (2) ◽  
pp. 173-180 ◽  
Author(s):  
Camila Silva Ferreira ◽  
Dyene Aparecida Silva ◽  
Cristiana Araújo Gontijo ◽  
Ana Elisa Madalena Rinaldi
Keyword(s):  
Public Schools ◽  
Total Energy ◽  
Energy Intake ◽  
Private Schools ◽  
Private School ◽  
Total Energy Intake ◽  
Processed Foods ◽  
School Students ◽  
Minimally Processed ◽  
Public And Private

ABSTRACT Objective: To compare and analyze the consumption of minimally processed and ultra-processed foods among students from public and private schools. Methods: Study conducted in Uberlândia, MG, with fifth-grade students from three private and six public schools, selected by stratified cluster sampling. We collected data on food consumption using the 24-hour recall. Foods were classified into four groups (G) according to extent and purpose of processing: fresh/minimally processed foods (G1) culinary ingredients (G2), processed foods (G3), and ultra-processed foods (G4). Total energy intake (kcal) of each group, amount of sugar (g), sodium (mg), and fiber (g) were quantified and compared according to administrative affiliation (private or public). Results: Percentage of total energy intake was: G1 - 52%; G2 - 12%; G3 - 5%; e G4 - 31%. Energy intake from G1 (53 vs. 47%), G2 (12 vs. 9%), and G3 (6.0 vs. 0.1%), and amount of sodium (3,293 vs. 2,724 mg) and fiber (23 vs. 18 g) were higher among students from public schools. Energy intake from G4 (36 vs. 28%) and amount of sugar (20 vs. 14%) were higher among students from private schools. The consumption of foods from G1 in the school environment was higher among students from public schools (40 vs. 9%). Conclusions: Foods from G1 represent the highest percentage of total energy intake, while those from G4 constitute a third of calories consumed. Processed juice, sandwich cookie, processed cake, and breakfast cereals are more frequent among private school students; snacks and juice powder are more common for students from public schools.

scholarly journals Consumption of ultra-processed food and obesity: cross sectional results from the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil) cohort (2008–2010)

2018 ◽  
Vol 21 (12) ◽  
pp. 2271-2279 ◽  
Author(s):  
Fernanda Marcelina Silva ◽  
Luana Giatti ◽  
Roberta Carvalho de Figueiredo ◽  
Maria del Carmen Bisi Molina ◽  
Letícia de Oliveira Cardoso ◽  
...  
Keyword(s):  
Longitudinal Study ◽  
Total Energy ◽  
Energy Intake ◽  
Food Processing ◽  
Multinomial Logistic Regression ◽  
Total Energy Intake ◽  
Processed Foods ◽  
Adult Health ◽  
Energy Contribution ◽  
Cross Sectional

AbstractObjectiveTo verify if the intake of ultra-processed foods is associated with higher BMI and waist circumference (WC) among participants of the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil) cohort.DesignCross-sectional analysis of the ELSA-Brasil baseline (2008–2010). Dietary information obtained through an FFQ was classified according to characteristics of food processing (NOVA) and used to estimate the percentage energy contribution from ultra-processed foods (i.e. industrial formulations, elaborated from food processing, synthetic constituents and food additives) to individuals’ total energy intake. BMI and WC and their respective cut-off points served as response variables. Associations were estimated through linear and multinomial logistic regression models, after adjusting for confounders and total energy intake.SettingSix Brazilian capital cities, 2008–2010.SubjectsActive and retired civil servants, aged 35–64 years, from universities and research organizations (n8977).ResultsUltra-processed foods accounted for 22·7 % of total energy intake. After adjustments, individuals in the fourth quartile of percentage energy contribution from ultra-processed foods presented (β; 95 % CI) a higher BMI (0·80; CI 0·53, 1·07 kg/m2) and WC (1·71; 1·02, 2·40 cm), and higher chances (OR; 95 % CI) of being overweight (1·31; 1·13, 1·51), obese (1·41; 1·18, 1·69) and having significantly increased WC (1·41; 1·20, 1·66), compared with those in the first quartile. All associations suggest a dose–response gradient.ConclusionsResults indicate the existence of associations between greater energy contribution from ultra-processed foods and higher BMI and WC, which are independent of total energy intake. These findings corroborate public policies designed to reduce the intake of this type of food.

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

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).

Ethnic minority suicide: a small area geographical study in south London

1999 ◽  
Vol 29 (2) ◽  
pp. 429-436 ◽  
Author(s):  
JAN NEELEMAN ◽  
SIMON WESSELY
Keyword(s):  
Risk Factor ◽  
Ethnic Minority ◽  
Small Area ◽  
Suicide Risk ◽  
Protective Factor ◽  
Minority Groups ◽  
Relative Rate ◽  
Suicide Rates ◽  
And Gender ◽  
The Relationship

Background. The relationship between ethnicity and suicide risk is ill-understood. It is unclear whether, and if so, how, the ethnic mix of local areas affects risk in local individuals.Methods. Coroners' records of 329 suicides were used to obtain ethnic (White, Afro-Caribbean, Asian) suicide rates in South London (population 902008) for 1991–3. Geographical variation and associations of ethnic suicide rates with small area (mean population 8274) ethnic densities (proportion of residents of given ethnic groups) and deprivation, were examined with random effects Poisson regression.Results. Adjusted for deprivation, age and gender, suicide rates in wards with larger minority groups were higher among Whites (relative rate (RR) per standard deviation (S.D.) increase in minority density 1·18; 95% CI 1·02–1·37) but lower among minority groups (RR 0·75 (0·59–0·96)) (LR-test for interaction χ2=9·2 (df=1); P=0·003). Similar patterns were also apparent for Afro-Caribbeans and Asians separately. With White suicide rates as baseline, ethnic minority status is a risk factor for suicide in wards with small, but a protective factor in neighbourhoods with large minority populations. The RR of minority versus White suicide declines with a factor (relative RR) 0·67 (0·51–0·87) per S.D. increase in local minority density.Conclusions. Minority suicide rates are higher in areas where minority groups are smaller. This effect is ethnic-specific and not due to confounding by gender, age, deprivation or unbalanced migration. Dependent on address, a suicide risk factor for a White individual may protect an ethnic minority individual and vice versa. This has implications for research and prevention.

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

2017 ◽  
Vol 21 (1) ◽  
pp. 125-133 ◽  
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.

scholarly journals Variation of Adolescent Snack Food Choices and Preferences along a Continuum of Processing Levels: The Case of Apples

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 50 ◽  
Author(s):  
Elizabeth Svisco ◽  
Carmen Byker Shanks ◽  
Selena Ahmed ◽  
Katie Bark
Keyword(s):  
Elementary School ◽  
Food Processing ◽  
Food Choices ◽  
Snack Food ◽  
Processed Foods ◽  
Minimally Processed ◽  
Food Ingredients ◽  
Snack Foods ◽  
Food Items ◽  
Processing Level

Food processing is used for transforming whole food ingredients into food commodities or edible products. The level of food processing occurs along a continuum from unprocessed to minimally processed, processed, and ultra-processed. Unprocessed foods use little to no processing and have zero additives. Minimally processed foods use finite processing techniques, including drying, freezing, etc., to make whole food ingredients more edible. Processed foods combine culinary ingredients with whole foods using processing and preservation techniques. Ultra-processed foods are manufactured using limited whole food ingredients and a large number of additives. Ultra-processed snack foods are increasing in food environments globally with detrimental implications for human health. This research characterizes the choices, consumption, and taste preferences of adolescents who were offered apple snack food items that varied along a processing level continuum (unprocessed, minimally processed, processed, and ultra-processed). A cross-sectional study was implemented in four elementary school classrooms utilizing a buffet of apple snack food items from the aforementioned four food processing categories. A survey was administered to measure students’ taste acceptance of the snacks. The study found that the students selected significantly (p < 0.0001) greater quantities of ultra-processed snack foods (M = 2.20 servings, SD = 1.23) compared to minimally processed (M = 0.56 servings, SD = 0.43) and unprocessed (M = 0.70 servings, SD = 0.37) snack foods. The students enjoyed the taste of ultra-processed snack foods (M = 2.72, SD = 0.66) significantly more (p < 0.0001) than minimally processed (M = 1.92, SD = 1.0) and unprocessed (M = 2.32, SD = 0.9) snack foods. A linear relationship was found between the selection and consumption quantities for each snack food item (R2 = 0.88). In conclusion, it was found that as processing levels increase in apple snack foods, they become more appealing and more heavily consumed by elementary school students. If applied broadly to snack foods, this conclusion presents one possible explanation regarding the high level of diet-related diseases and nutrient deficiencies across adolescents in America. Food and nutrition education, food product development, and marketing efforts are called upon to improve adolescent food choices and make less-processed snack food options more appealing and accessible to diverse consumers.

Examination of Relational Resilience With Couple Burnout and Spousal Support in Families With a Disabled Child

2017 ◽  
Vol 25 (4) ◽  
pp. 407-413 ◽  
Author(s):  
Didem Aydogan ◽  
Seval Kizildag
Keyword(s):  
Risk Factor ◽  
Protective Factor ◽  
Spousal Support ◽  
Point Of View ◽  
Demographic Information ◽  
Spouse Support ◽  
Resilience Scale ◽  
Married Individuals ◽  
Relational Resilience ◽  
The Relationship

The aim of this study is to present an explanation of relational resilience in families with a disabled child with spousal support, which can be a protective factor, and couple burnout, which can be a risk factor. The study group of the research consisted of 233 married individuals. Of the participants who live in Turkey, 162 (69.5%) were female and 71 (30.5%) were male. In the study, Relational Resilience Scale was used to measure the relational resilience of the participants, Couple Burnout Scale was used to measure the relationship burnout, Spouse Support Scale was used to measure the level of support spouses receive from each other, and Demographic Information Form was used to determine the demographic characteristics. The data were tested with standard multiple regression analysis. According to the findings of the study, spousal support as a protective factor and couple burnout as a risk factor predict the relational resilience in families with a disabled child. Starting from this point of view, relational resilience of married individuals with a disabled child was evaluated with regard to spousal support and burnout within the marriage. Results were discussed in light of the related literature and suggestions were made.

Confucian Values, Negative Life Events, and Rural Young Suicide with Major Depression in China

2015 ◽  
Vol 76 (1) ◽  
pp. 3-14 ◽  
Author(s):  
Cun-Xian Jia ◽  
Jie Zhang
Keyword(s):  
Risk Factor ◽  
Major Depression ◽  
Life Events ◽  
Suicide Prevention ◽  
Protective Factor ◽  
Negative Life Events ◽  
Confucian Values ◽  
Same Gender ◽  
Relationship Of ◽  
The Relationship

The aim of this research was to understand the characteristics of rural young suicides with major depression in China and the relationship of these events with Confucian values and negative life events. Our cases were 90 rural suicides with major depression with victims aged 15 to 34 years and living matched controls of the same gender, age (within 3 years), and county of residence. Confucian values appear to be a protective factor for men but a risk factor for women with regard to suicide with major depression. More attention should be paid to Confucian values in suicide prevention efforts.

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