Momentos alimentarios y consumo de productos ultraprocesados durante el día, Antioquia, Colombia / Food moments and comsumption of ultraprocessed products during the day, Antioquia, Colombia

Introducción. La acelerada transición nutricional en Latinoamérica ha modificado los patrones alimentarios, favoreciendo dietas con mayor participación de productos industrializados y alto aporte de nutrientes relacionados con enfermedades crónicas como grasas (saturadas, trans), sodio, azúcar libre y densidad de energía. Objetivo. Describir los momentos alimentarios de consumo de productos comestibles ultraprocesados (PCUP) durante el día en Antioquia, Colombia. Materiales y métodos. Estudio descriptivo transversal, usando datos de consumo de alimentos del Perfil Alimentario y Nutricional de Antioquia 2019 y del Perfil de Seguridad Alimentaria y Nutricional de Medellín 2015, en población general, muestra de 13494 individuos. Los alimentos se clasificaron según NOVA y se agruparon en subcategorías. Se calculó la media de energía consumida y su desviación estándar (confianza del 95%) para las categorías NOVA y subcategorías, además su distribución en los momentos alimentarios. Resultados. Para la población de Medellín (capital de Antioquia), en promedio el 54,7% de la energía venia de alimentos no procesados, 17,3% de ingredientes culinarios, y 20,4% de PCUP. En la población de Antioquia, 56,0% de la energía se obtuvo de alimentos no procesados, 18,8% de ingredientes culinarios y 17,0% de PCUP. En los momentos alimentarios principales (desayuno, almuerzo y cena) los alimentos no procesados tienen mayor aporte energético. Mientras que los momentos alimentarios con mayor porcentaje de energía proveniente de PCUP fueron la media mañana, el algo y la merienda. Conclusiones. Para los antioqueños el mayor riesgo de consumo de PCUP relacionados con la obesidad y las enfermedades crónicas se presenta entremedio de las comidas principales(AU)

Introduction. The accelerated nutritional transition in Latin America has modified dietary patterns, favoring diets with a greater participation of industrialized products and a high contribution of nutrients related to chronic diseases such as fats (saturated, trans), sodium, free sugar, and energy density. Objective. To describe the dietary moments of consumption of ultra-processed foods (UPF) during the day in Antioquia, Colombia. Materials and methods. Cross-sectional descriptive study using food consumption data from the Food and Nutrition Profile of Antioquia 2019 and the Food and Nutrition Security Profile of Medellín 2015, in general population, sample of 13,494 individuals. Foods were classified according to NOVA and grouped into subcategories. The mean energy consumed and its standard deviation (95% confidence), were calculated for the NOVA categories and subcategories, as well as its distribution at feeding times. Results. for the population of Medellín (capital of Antioquia), on average 54.7% of the energy came from unprocessed foods, 17.3% from culinary ingredients, and 20.4% from UPF. In the population of Antioquia, 56.0% of the energy was obtained from unprocessed foods, 18.8% from culinary ingredients, and 17.0% from UPF. At the main eating moments (breakfast, lunch, and dinner) unprocessed foods have a greater energy contribution. While the food moments with the highest percentage of energy coming from UPF were mid-morning snacks and snacks. Conclusions. For Antioqueños the greatest risk of consuming UPFs related to obesity and chronic diseases occurs between main meals(AU)

Qualidade nutricional de biscoitos disponíveis à venda em supermercados / Nutritional quality of biscuits available for sale in supermarkets

Introdução: Biscoitos são produtos de panificação feitos com farinha, gordura, açúcar e outros ingredientes, e podem ser alimentos processados ou ultraprocessados. Objetivo: O objetivo deste trabalho foi avaliar a qualidade nutricional de biscoitos comercializados em supermercados brasileiros. Materiais e Métodos: Após a autorização dos responsáveis, dois supermercados participaram do estudo. Foram coletados os dados de informação nutricional e a lista de ingredientes dos biscoitos a partir dos rótulos dos produtos, através de fotos e anotações. Os dados foram tabulados e analisados estatisticamente através de estatística descritiva e análise de variância (ANOVA) com nível de significância de p<0,05. Resultado: No total, foram incluídos 412 biscoitos diferentes, dos quais 73,5% eram doces e 26,5%, salgados. A média de ingredientes por produto foi de 14,80, e 84,7% dos biscoitos eram produzidos com 11 ou mais ingredientes; o número máximo de ingredientes encontrado foi de 29. A gordura vegetal foi encontrada em 79,6% dos produtos. Os biscoitos doces tiveram valores mais elevados de açúcares p<0,0001), gordura total (p=0,002) e gordura saturada (p<0,0001), e os biscoitos salgados tiveram valores mais altos de proteínas (p<0,0001), e sódio (p<0,0001). Quando comparados com biscoitos processados, os biscoitos ultraprocessados tiveram níveis mais elevados de carboidratos (p=0,001), açúcares (p<0,0001), gordura total (p<0,0001) e gordura saturada (p<0,0001). Conclusão: No presente estudo, biscoitos processados e salgados tiveram melhor qualidade nutricional que os biscoitos doces e ultraprocessados, e são considerados melhores opções para os consumidores em supermercados.

Introduction: Biscuits are small bakery products made with wheat flour, fat, sugar and other ingredients, and they can be processed or ultraprocessed food. This paper aimed to evaluate the nutritional quality of biscuits sold in Brazilian supermarkets. Materials and methods: After authorization from the managers, two supermarkets participated in the study. The data collected from labels was the nutritional information and the list of ingredients of cookoies, through photos and notes. Data were tabulated and statistically analyzed with analysis of variance (ANOVA) with a significant level of p<0,05. Results: A total of 412 different products were included, which 73,5% are sweet and 26,5% are salty biscuits. About processing, 98,05% are ultraprocessed and only 1,95% processed. The average of ingredients was 14,80 and 84,7% of biscuits were produced with 11 or more ingredients; the maxim number of ingredients was 29. Vegetal fat was found in 79,6% of products. Sweet biscuits have higher values of sugar (p<0,0001), total fat (p=0,002) and saturated fat (p<0,0001), and salty biscuits were higher in proteins (p<0,0001) and sodium (p<0,0001). When compared with processed biscuits, the ultraprocessed ones were higher in carbohydrates (p=0,001), sugar (p<0,0001), total fat (p<0,0001) and saturated fat (p<0,0001). Conclusion: In this study, processed and salty biscuits had better nutritional quality than sweet and ultraprocessed ones, and are considered better choice options for consumers in supermarkets.

Obesidad y su relación con el consumo de alimentos procesados / Obesity and its relationship with the consumption of processed foods

El consumo de alimentos procesados y ultraprocesados se ha asociado a un mayor riesgo de padecer obesidad. El objetivo principal de esta revisión es analizar la evidencia sobre la relación de la obesidad con el consumo de alimentos procesados y ultraprocesados. Se realizó una búsqueda sistemática en donde se seleccionaron 10 estudios que relacionaban estas dos variables. Las principales búsquedas electrónicas se realizaron en PubMed, New England Journal Of Medicine, Scielo y Google Académico, en los últimos 5 años. Se incluyeron estudios transversales, prospectivos, longitudinales y descriptivos. Los cuales midieron hábitos alimenticios a través de encuestas de salud y recordatorios de 24 horas. Los alimentos en los estudios se determinaron según clasificación NOVA. Los resultados de los estudios se asociaron de forma positiva y significativa a la relación de la obesidad con el consumo de alimentos procesados y ultraprocesados. La alimentación es un factor de riesgo modificable y a través de políticas públicas se deben generar medidas realistas e innovadoras que promuevan y potencien el consumo de alimentos frescos, naturales o mínimamente procesados

The consumption of processed and ultra processed foods has been associated with an increased risk of obesity. The main objective of this review is to analyze the evidence on the relationship of obesity with the consumption of processed and ultra-processed foods. A systematic search was carried out in which 10 studies were selected that related these two variables. The main electronic searches were carried out in PubMed, New England Journal Of Medicine, Scielo and Google Scholar, in the last 5 years. Cross-sectional, prospective, longitudinal and descriptive studies were included. Which measured eating habits through health surveys and 24-hour reminders. The foods in the studies were determined according to NOVA classification. The results of the studies were positively and significantly associated with the relationship of obesity with the consumption of processed and ultra-processed foods. Food is a modifiable risk factor and realistic and innovative measures should be generated through public policies that promote and enhance the consumption of fresh, natural or minimally processed foods

Incorporação da classificação NOVA na produção científica em alimentação e nutrição na América Latina: uma revisão cienciométrica / Incorporation of the NOVA classification into scientific production on food and nutrition in Latin America: a scientometric review

Em 2009, foi proposta uma classificação de alimentos, denominada classificação NOVA. Países da América Latina tem se destacado em seu uso nas recomendações nutricionais e agenda regulatória. Objetivo. Avaliar como a produção científica em alimentação e nutrição na América Latina tem incorporado a classificação NOVA. Materiais e métodos. A análise da produção científica foi realizada a partir de trabalhos apresentados no Congresso Latinoamericano de Nutrição (SLAN) nos anos de 2012, 2015 e 2018. Os termos utilizados para a busca foram: NOVA, ultraprocessado, processado, processamento e guia alimentar, nos idiomas português, inglês e espanhol. Após a busca, foram aplicados os critérios de exclusão e inclusão e os resumos selecionados foram descritos de acordo com variáveis analíticas previamente definidas. Resultados. Foram analisados 153, sendo 24 publicados em 2012, 20 em 2015 e 109 em 2018. A maioria dos estudos foram desenvolvidos no Brasil (56,2%) e no México (12,4%) e envolvia adolescentes (28,8%), adultos (21,6%) e alimentos (19,6%) como sujeito/unidade de análise. A maioria dos trabalhos foi classificada na área de Nutrição em Saúde Pública (88,9%), era de natureza observacional (82,3%) e empregava método quantitativo (76,5%). A venda e/ou consumo de alimentos (46,4%) e o ambiente alimentar (24,2%) foram os objetos de estudo mais frequentes. Conclusão. A produção científica que considera a classificação NOVA na América Latina aumentou em 2018, com Brasil e México liderando o desenvolvimento dos estudos. Estudos que explorem a relação da classificação NOVA com o preço dos alimentos, habilidades culinárias e políticas públicas são oportunidades de pesquisa(AU)

In 2009, a food classification was proposed, called NOVA classification. Latin American countries have stood out in their use in nutritional recommendations and regulatory agenda. Objective. To evaluate how scientific production in food and nutrition in Latin America has incorporated the NOVA classification. Materials and methods. The analysis of scientific production was carried out from annals at the Latin American Congress of Nutrition (SLAN) in 2012, 2015 and 2018. The terms used for the search were: NOVA, ultra-processed, processed, processing and food guide, in Portuguese, English and Spanish. After the search, the exclusion and inclusion criteria were applied and the selected abstracts were described according to previously defined analytical variables. Results. A total of 153 were analyzed, 24 of which were published in 2012, 20 in 2015 and 109 in 2018. Most studies were carried out in Brazil (56,2%), followed by Mexico (12,4%) and involved adolescents (28,8%), adults (21,6%) and food (19,6%) as subject or unit of analysis. Most of the works were classified in the area of Public Health Nutrition (88,9%), were observational (82,3%) and used a quantitative method (76,5%). The sale and/or consumption of food (46,4%) and the food environment (24,2%) were the most common objects of study. Conclusion. The scientific production that considers the NOVA classification in Latin America increased in 2018, with Brazil and Mexico leading the development of studies. Studies that explore the relationship of NOVA classification to food price, culinary skills and public policy analysis are research opportunities(AU)

Research progress on the relationship between ultra-processed foods intake and metabolic syndrome / 公共卫生与预防医学

Objective To analyze the epidemiological evidence on the relationship between ultra-processed foods intake and metabolic syndrome. Methods CNKI, Wanfang database, PubMed and Web of Science Core Collection database were searched to obtain literature, as of June 10, 2020, about ultra-processed foods intake and metabolic syndrome. The relevant literature was reviewed and analyzed. Results A total of 4 epidemiological studies about the relationship between ultra-processed foods intake and metabolic syndrome were found, of which three studies suggested a positive correlation, and one study suggested no correlation. Conclusion There may be a positive correlation between ultra-processed foods intake and metabolic syndrome, but the research results available are still controversial. Further research is needed to explore the relationship between ultra-processed foods intake and metabolic syndrome.

Relación entre consumo de alimentos procesados, ultraprocesados y riesgo de cáncer: una revisión sistemática / Relationship between consumption of processed, ultra-processed foods and cancer risk: a systematic review

RESUMEN La alimentación es un factor de riesgo modificable para el desarrollo de cáncer. El consumo de alimentos procesados y ultraprocesados se ha asociado a mayor riesgo de enfermedades crónicas no transmisibles. El objetivo de esta revisión es evaluar sistemáticamente la evidencia publicada sobre la relación entre el consumo de alimentos procesados y ultraprocesados con el desarrollo de distintos tipos de cáncer. Se realizó una búsqueda sistemática en la base de datos de Pubmed en los últimos 10 años. Se incluyeron estudios de cohorte, caso control o transversales que evaluaran riesgo de cáncer, no recidiva, en adultos y midieron la alimentación a través de encuestas o patrones dietarios. Dos autores revisaron de forma independiente títulos y resúmenes para seleccionar los artículos, posteriormente ambos realizaron una revisión de texto completo, extrajeron los datos y analizaron la calidad metodológica de los estudios incluidos. Los resultados contemplan las conclusiones de 18 estudios, cuatro estudios de cohorte, 13 caso-control y uno transversal. Catorce de los estudios incluidos asocian positivamente la ingesta de alimentos procesados y ultraprocesados con el desarrollo de algunos tipos de cáncer.

ABSTRACT Diet is a modifiable risk factor for the development of cancer. Consumption of processed and ultra-processed foods has been associated with an increased risk of chronic non-communicable diseases. The objective of this review is to systematically evaluate the published evidence on the relationship between the consumption of processed and ultra-processed foods with the development of different types of cancer. A systematic review of the Pubmed database was carried out for articles published in the last 10 years. Cohort, case-control or cross-sectional studies that evaluated cancer risk in adults, no cancer recurrence, and studies that evaluated diet through surveys or dietary patterns were included. Two authors independently reviewed titles and abstracts to select articles, and subsequently carried out a text review. Data was extracted and the methodological quality was analyzed of the included studies. The results contemplate the conclusions of 18 studies, four cohort studies, 13 case-control and one cross-sectional. Fourteen of the included studies showed a positive association between the intake of processed and ultra-processed foods and the development of cancer.