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- Title
The consumption of ultra-processed foods according to eating out occasions.
- Authors
Andrade, Giovanna Calixto; Gombi-Vaca, Maria Fernanda; Louzada, Maria Laura da Costa; Azeredo, Catarina Machado; Levy, Renata Bertazzi
- Abstract
Objective: To describe out-of-home consumption according to the purpose and extent of industrial processing and also evaluate the association between eating out and ultra-processed food consumption, taking account of variance within and between individuals. Design: Cross-sectional study. Setting: Brazil. Participants: The study was based on the Individual Food Intake of the Brazilian Household Budget Survey, carried out with 34 003 individuals aged 10 years or more, between May 2008 and May 2009. All food items were classified according to food processing level. The habit of eating out was evaluated through the frequency of days each individual reported eating out, described according to sociodemographic characteristics. The contribution of food energy per group and subgroup was estimated according to the frequency of eating out. In addition, multilevel modelling was employed to evaluate the association between eating out and ultra-processed food consumption. Results: In Brazil, culinary preparations accounted for most of the energy eaten out. However, it was possible to observe a higher contribution of ultra-processed foods, especially sugary beverages and ready-to-eat meals, as the frequency of out-of-home consumption increased. Compared with food consumption exclusively at home, eating out increased the consumption of ultra-processed foods by 0·41 percentage points within and between individuals. Conclusion: In Brazil, the same individual and different individuals had greater consumption of ultra-processed foods when they ate out of home compared with when they ate at home. So, it is necessary to implement public policies which discourage the out-of-home consumption of ultra-processed foods and that provide affordable and accessible less-processed food options.
- Subjects
BRAZIL; PROCESSED foods; FOOD consumption; FOOD habits; CALORIC content of foods; HOUSEHOLD budgets; MANUFACTURING processes
- Publication
Public Health Nutrition, 2020, Vol 23, Issue 6, p1041
- ISSN
1368-9800
- Publication type
Article
- DOI
10.1017/S1368980019002623