ABSTRACT
ABSTRACT Ultra-processed foods are industrial products that contain an unbalanced nutritional composition, contributing to a high intake of calories, sugars, fats and sodium. The aim of this study was to evaluate the consumption of ultra-processed foods among adolescents, adults and the elderly. In the city of Teresina, Piauí, adolescents (10 to 19 years old), adults (20 to 59 years old) and elderly persons (≥60 years old) were interviewed. The 24-hour food recall was used to assess food consumption with subsequent replication in 40% of the sample. Analysis of variance (ANOVA) with Bonferroni's post-hoc test was used to verify the data, and the value of p<0.05 was adopted as significant. It was observed that adolescents who consumed a greater amount of ultra-processed foods (2nd and 3rd tertile) consumed significantly less grains and legumes. Among adults, it was observed that the tertiles with higher consumption of ultra-processed foods had significantly lower consumption of grains, meat, fruits, vegetables, legumes and eggs. Among the elderly, in the tertiles with higher consumption of ultra-processed foods, there was significantly lower consumption of grains and meat. We conclude that higher consumption of ultra-processed foods contributed to a lower consumption of unprocessed or minimally processed foods.
RESUMEN Los alimentos ultraprocesados son productos industriales que contienen una composición nutricional desbalanceada, contribuyendo a un elevado de calorías, azúcares, grasas y sodio. El objetivo de este estudio fue evaluar el consumo de alimentos ultraprocesados de adolescentes, adultos y ancianos. En la ciudad de Teresina, Piauí, se entrevistó a adolescentes (10 a 19 años), adultos (20 a 59 años) y ancianos (≥60 años). Una encuesta recordatoria de 24 h se utilizó para evaluar el consumo de alimentos con una repetición posterior en el 40% de la muestra. Se utilizó el análisis de varianza (ANOVA) con la prueba post-hoc de Bonferroni para comparar los datos y se aceptó como significativo el valor de p<0.05. Se observó que los adolescentes que consumían una mayor cantidad de alimentos ultraprocesados (2º y 3º tercil) consumían significativamente menos cereales y legumbres. Entre los adultos, se observó que los terciles con mayor consumo de alimentos ultraprocesados tenían significativamente menor consumo de cereales, carne, frutas, verduras, legumbres y huevos. Entre los ancianos, en los terciles con mayor consumo de alimentos ultraprocesados, hubo un consumo significativamente menor de granos y carne. Se concluye que el mayor consumo de alimentos ultraprocesados contribuyó al menor consumo de alimentos no procesados o mínimamente procesados.
ABSTRACT
Introdução: O processamento artificial de alimentos tem sido considerado um fator de risco importante na saúde. O objetivo deste estudo é revisar a literatura científica quanto à definição da classificação dos alimentos referente ao seu grau de processamento industrial. Métodos: revisão narrativa de artigos publicados nas bases de dados indexadas MEDLINE (PubMed) e LILACS e guias alimentares disponíveis na página online da Food and Agriculture Organization of the United Nations (FAO). A estratégia de busca utilizada compreendeu os seguintes descritores: Processed food OR Unprocessed food OR Artisanal food OR Minimally processed food OR Highly processed OR Ultra-processed food OR Industrial food processing. Não houve restrição quanto ao idioma utilizado nas publicações. Resultados: foram identificados 1301 artigos nas bases de dados PubMed e LILACS e 35 na página da FAO. Definições de alimentos processados ou ultraprocessados foram encontradas em diretrizes de apenas 8 dos 34 países avaliados nessa revisão. Apenas três diretrizes eram baseadas na classificação NOVA, utilizada no Brasil. Os demais países que utilizam classificações baseadas no grau de processamento industrial se pautam em definições variadas, baseadas na quantidade de aditivos, açucares, gorduras e outras substâncias. Além disso, apenas quatro países utilizam a classificação de ultraprocessados para alimentos altamente industrializados. Conclusões: apesar dos riscos já evidenciados em relação ao consumo destes alimentos, as evidências demonstram que o conceito em relação ao grau de processamento industrial de alimentos não apresenta uma definição padronizada.
Introduction: artificial food processing has been considered a major health risk factor. The objective of this study is to review the scientific literature regarding the definition of food classification related to its degree of industrial processing. Methods: narrative review. Articles published in MEDLINE (PubMed) and LILACS indexed databases and food guides available on the Food and Agriculture Organization of the United Nations (FAO) website were evaluated. The search strategy used included the following descriptors: Processed food OR Unprocessed food OR Artisanal food OR Minimally processed food OR Highly processed OR Ultra-processed food OR Industrial food processing. There was no restriction on the language used in the publications. Results: 1301 articles in the PubMed and LILACS databases and 35 on the FAO website were identified. Food classifications based on the degree of industrial processing were found in only 8 of 34 countries included in this review. Of those, only three guidelines were based on the NOVA classification, currently used in Brazil. Other countries with food classifications based on industrial processing used definitions characterized by the addition of sugars, chemical additives, fats and other substances. Furthermore, only four countries used definitions for ultraprocessed foods specifically. Conclusion: the evidence demonstrates the concept in relation to industrial processing does not present a standard definition, despite the risks already evidenced in relation to the consumption of these.