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

Autores

  • Danielle Cristina Guimarães da Silva Universidade Federal do Oeste da Bahia
  • Fabrícia Geralda Ferreira Universidade da Força Aérea
  • Dayana Ladeira Macedo Pereira Universidade Federal de Viçosa
  • Emanuele Louise Gomes de Magalhães Universidade Federal de Viçosa
  • Giana Zarbato Longo Universidade Federal de Santa Catarina

Palavras-chave:

Adult, Eating, Food guide, Industrialized foods, Obesity

Resumo

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.

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Publicado

22-04-2022

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Guimarães da Silva, D. C., Ferreira, F. G., Ladeira Macedo Pereira, D., Gomes de Magalhães, E. L., & Zarbato Longo, G. (2022). Degree of food processing and its relationship with overweight and body adiposity in Brazilian adults. Revista De Nutrição, 34, 1–11. Recuperado de https://periodicos.puc-campinas.edu.br/nutricao/article/view/5772

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