Giovanna Calixto Andrade1,2, Maria Fernanda Gombi-Vaca1,2, Maria Laura da Costa Louzada1,3, Catarina Machado Azeredo1,4, Renata Bertazzi Levy1,2. 1. Núcleo de Pesquisas Epidemiológicas em Nutrição e Saúde (NUPENS), São Paulo, SP, Brazil. 2. Departamento de Medicina Preventiva, Faculdade de Medicina da Universidade de São Paulo (FMUSP), Av. Dr Arnaldo 455, São Paulo, SP01246-903, Brazil. 3. Departamento de Políticas Públicas e Saúde Coletiva, Universidade Federal de São Paulo (UNIFESP), Santos, SP, Brazil. 4. Curso de Nutrição, Faculdade de Medicina, Universidade Federal de Uberlândia, Uberlândia, MG, Brazil.
Abstract
OBJECTIVE: 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 0·41 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.
OBJECTIVE: 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 0·41 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.
Entities:
Keywords:
Eating out; Multilevel analysis; National food survey; Ultra-processed food
Authors: Eurídice Martínez Steele; Fernanda Rauber; Caroline Dos Santos Costa; Maria Alvim Leite; Kamila Tiemann Gabe; Maria Laura da Costa Louzada; Renata Bertazzi Levy; Carlos Augusto Monteiro Journal: Rev Saude Publica Date: 2020-09-04 Impact factor: 2.106
Authors: Sara De Nucci; Roberta Zupo; Fabio Castellana; Annamaria Sila; Vincenzo Triggiani; Giuseppe Lisco; Giovanni De Pergola; Rodolfo Sardone Journal: Foods Date: 2022-03-25
Authors: Francisca de Castro-Mendes; Pedro Cunha; Inês Paciência; João Cavaleiro Rufo; Mariana Farraia; Diana Silva; Patrícia Padrão; Luís Delgado; André Moreira; Pedro Moreira Journal: Int J Environ Res Public Health Date: 2021-03-05 Impact factor: 3.390
Authors: Luciana C Gomes; Sara I Faria; Jesus Valcarcel; José A Vázquez; Miguel A Cerqueira; Lorenzo Pastrana; Ana I Bourbon; Filipe J Mergulhão Journal: Mar Drugs Date: 2021-07-02 Impact factor: 5.118