Home availability of ultraprocessed foods in families who prepare meals at home / Disponibilidade de alimentos ultraprocessados nos domicílios de famílias que preparam refeições em casa

ABSTRACT Objective This study characterized the degree of processing of the food items available at home and the routine of shopping for food in families with children and/or teenagers and whose meals are usually prepared at home. Methods Mixed methods (interview, questionnaires, and food inventory). Interview's transcripts were submitted to thematic analysis and the foods identified in the inventory were classified according to the degree of processing and analyzed for their availability and access in the home food environment. Results Results revealed the high availability of ultra-processed foods; that the supermarket was the main source of food acquisition; and that purchasing food is part of an organized routine where time and control of expenses are the most valued aspects. Conclusion Actions which focus on planning and executing the acquisition of unprocessed and minimally processed foods are needed to promote greater availability and increased intake of such foods, so that the composition of homemade meals may be in line with what is recommended by the national dietary guidelines.

RESUMO Objetivo O presente estudo caracterizou o grau de processamento dos alimentos disponíveis e a rotina de compra de alimentos de famílias com crianças e/ou adolescentes e que costumam preparar refeições em casa. Métodos Métodos mistos (entrevista, questionário e inventário de alimentos). As transcrições das entrevistas foram submetidas à análise temática e os alimentos identificados no inventário foram classificados segundo o grau de processamento e analisados quanto à disponibilidade e acessibilidade no ambiente alimentar domiciliar. Resultados Os resultados revelaram que a disponibilidade de alimentos ultraprocessados foi alta; que o supermercado foi o principal local de aquisição de alimentos e que a compra de alimentos faz parte de uma rotina previamente organizada em que o tempo e o controle de gastos são os aspectos mais valorizados. Conclusão Ações focadas no planejamento e execução da compra de alimentos in natura e minimamente processados são necessárias para promover maior disponibilidade domiciliar e, consequentemente, o consumo de alimentos in natura e minimamente processados, aproximando as refeições realizadas em casa do que é preconizado pelo Guia Alimentar para a População Brasileira.

Association between maternal dietary intake classified according to its degree of processing and sex-specific birth weight for gestational age / Associação entre o consumo alimentar materno na gravidez de acordo com o grau de processamento e peso ao nascer segundo a idade gestacional e sexo

ABSTRACT Objective To assess the association between the maternal diet, according to the degree of processing of food consumption, and birth weight for gestational age and sex. Methods A cross-sectional study with 300 women was conducted from February 2009 to 2011 from a maternity ward in Mesquita, Rio de Janeiro. The outcome was based on sex-specific birth weight for gestational age: small, adequate, or large. A validated food frequency questionnaire was used to estimate the food consumption during the 2nd and 3rd trimesters of pregnancy. The food intake was classified into three groups according to the degree of processing: 1) unprocessed or minimally processed foods and culinary ingredients (oil, fats, salt, and sugar), 2) processed foods, and 3) ultra-processed foods. Descriptive analyses were made to assess the tertiles of the percentage of energy intake of each food group on the outcome and on maternal and infant characteristics. Multinomial logistic regressions were used to test the association of the tertiles of food according to the degree of processing on the outcome (adequate, small, or large birth weight for gestational age and sex). Results The analysis of the food frequency questionnaire from the 300 women indicated that the mean percentage of kcal consumed from unprocessed and minimally processed food and culinary ingredients was 54.0%, while the percentages of energy from processed foods and ultra-processed foods were 2.0% and 44.0%, respectively. The highest tertile of consumption of unprocessed and minimally processed food and culinary ingredients had a protective effect on the prevalence of newborn large for gestational weight in relation to the lowest (OR: 0.13; 95% IC: 0.02 to 0.89; p=0.04). Conclusion High consumption of unprocessed and minimally processed food and culinary ingredients during the last six months of pregnancy might be a protective factor against having a newborn large for gestational weight when compared to mothers with the lowest consumption.

RESUMO Objetivo Avaliar a associação da dieta materna de acordo com o grau de processamento dos alimentos e o peso ao nascer segundo a idade gestacional e sexo. Métodos Estudo transversal com 300 mulheres captadas entre os meses de fevereiro de 2009 e 2011. Utilizou-se a classificação do peso ao nascer segundo sexo e idade gestacional para caracterizar os desfechos: pequeno, adequado ou grande. O questionário de frequência alimentar estimou o consumo durante o 2º e 3º trimestres da gestação. Os alimentos foram classificados segundo o grau de processamento: 1) alimentos in natura ou minimamente processados e ingredientes culinários (óleos, gordura, sal e açúcar), 2) alimentos processados e 3) alimentos ultraprocessados. Os tercis de energia das categorias descritas acima foram distribuídos segundo o desfecho e as características maternas e do recém-nascido. Adotou-se a regressão logística multinomial para analisar a associação do consumo de alimentos segundo o grau de processamento sobre os desfechos do peso ao nascer segundo a idade gestacional e o sexo (pequeno, adequado ou grande). Resultados A análise do questionário de frequência do consumo alimentar das 300 mulheres indicou que a contribuição de alimentos in natura ou minimamente processados e ingredientes culinários foi de 54,0%, enquanto que os percentuais dos grupos de alimentos processados e ultraprocessados foram 2,0% e 44,0%, respectivamente. O maior tercil de alimentos in natura ou minimamente processados e ingredientes culinários obteve efeito protetor para a prevalência de recém-nascidos grandes para a idade gestacional e o sexo em relação ao menor tercil (OR: 0,13; IC 95%: 0,02;0,89; p=0,04). Conclusão O maior consumo de alimentos in natura ou minimamente processados e ingredientes culinários durante a gestação pode ser um fator de proteção contra a ocorrência de recém-nascidos grandes para a idade gestacional e o sexo quando comparado com mães classificadas no menor tercil de consumo.

Microbial quality and labeling of minimally processed fruits and vegetables

The consumption of minimally processed, or ready-to-eat (RTE), fruits and vegetables has been growing because people have shorter time to eat and due to the pursuit of convenience and health benefits. Minimal processing includes raw material selection and sorting, pre-washing, debarking, cutting, slicing, sanitizing, rinsing, centrifuging, and packing. Thus, natural protection barriers are affected during cutting methods and they release nutrients that enable microorganism growth. The aim of the current study was to evaluate the levels of aerobic mesophilic bacteria, molds and yeasts, coliforms at 35°C, Escherichia coli and Salmonella sp., as well as the labeling adequacy of minimally processed fruits and vegetables traded in Vitória, Espírito Santo, Brazil. Fruits and vegetables presented aerobic mesophilic bacteria, molds and yeasts, and coliforms at 35°C, above the safe limit for consumption purposes. The count of aerobic mesophilic bacteria in RTE fruits ranged from 4.00 to 6.30 Log CFU/g. The highest count of this microorganism group was recorded for fruit salads. Salmonella sp. was not identified in fruit or vegetable samples, whereas Escherichia coli was detected in four vegetable samples. None of the evaluated labels (n = 40) followed the Brazilian legislation. Minimally processed fruits and vegetables had poor microbiological quality and labeling was also unsatisfactory. The adoption of good manufacturing practices and quality control tools as strategies to produce safe food can help minimizing risks to consumers' health.