Approach to food processing in the main messages of food-based dietary guidelines
A qualitative analysis
Palabras clave:
Diet, food, and nutrition, Diet, healthy, Industrialized foods, Recommended dietary allowancesResumen
Objective
Analyze the content of the main messages of the world food guides, identifying the approach regarding the food processing level.
Methods
This qualitative exploratory study was conducted through documentary research based on analyzing the main messages of 96 consumption guides selected from the database provided by the Food and Agriculture Organization of the United Nations. The unit of analysis consisted of segments of the main messages whose content was scrutinized using the document analysis technique. Recommendations that referred to food processing were identified after repeated readings. Data were extracted according to the developed protocol, including terms used, consumption guidance, scope of approach, and complementary information (definition, justification, exemplification, and advice on the recommended consumption amount).
Results
We identified 21 Food Guides (21.88%) with recommendations related to the food processing level in their main messages, primarily published after 2012 (76.19%). The analyzed guides used terms “highly processed”, “ultra-processed”, “processed”, “minimally processed”, and “nonprocessed”. Guidelines regarding limiting consumption were primarily used by the guides, and few specified the related food. The messages did not define the terms used. When identified, the justifications were of a nutritional or health nature.
Conclusion
We observed a lack of agreement and standardization concerning the terms used, the guidelines for consumption, and the scope of the identified recommendations, with little or no additional information to explain or justify the approach adopted regarding the food processing level.
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Derechos de autor 2023 Cintia Cassia Tonieto GRIS, Suellen Secchi MARTINELLI, Rafaela Karen FABRI, Suzi Barletto CAVALLI
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
