Details

Autor(en) / Beteiligte

• Machado, Priscila Pereira
• Louzada, Maria Laura da Costa
• Andrade, Giovanna
• Ricardo, Camila
• Levy, Renata

Titel

FOOD-BASED DIETARY PATTERNS AND NUTRITIONAL QUALITY OF MEALS IN BRAZIL (2008-2009)

Ist Teil von

• Annals of nutrition and metabolism, 2017-10, Vol.71, p.775

Ort / Verlag

Basel: S. Karger AG

Erscheinungsjahr

2017

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Background and objectives: It has been observed the declining in the consumption of traditional meals based on freshly prepared dishes, and its replacement by the ultra-processed food and drink products. However, evidence on the composition and nutritional profile of each main meal from low and middle-income countries is still scarce. This study aimed to identify foodbased dietary patterns at lunch and dinner and assess the nutritional quality of these patterns in Brazil. Methods: Cross-sectional analysis based on individual-level dietary data from 32,898 individuals aged =10 years in Brazil, collected as part of the 2008-2009 National Household Budget Survey. Food consumption was evaluated by two 24-hour food records. Lunch and dinner were identified as the most caloric meals in the periods between 11 a.m. and 5:59 p.m. and between 6 p.m. and 11:59 p.m., respectively. Food items were classified into three food groups and subsequent subgroups according to the extent and purpose of the processing they undergo. Exploratory factor analysis was applied to identify food-based meals patterns. We used linear regression analyses to evaluate the association between quintiles of the foods patterns' scores and nutritional indicators of the meals. Results: We identified three food-based meals patterns for lunch and dinner. The first pattern, labeled 'ready meal', was positively associated with bakery products, ready meals and other processed and ultra-processed products, and negatively associated with unprocessed and minimally processed food such as rice, beans and meats. The second pattern, labeled 'snack', included butter, milk, coffee and tea, processed breads and margarine. The third pattern, labeled 'traditional meal', was positive for unprocessed or minimally processed foods (like fruits/fruit juices, roots/ tubers and fish), and negative for meats and soda. For lunch and dinner, the nutritional indicators of unhealthy diet increase significantly across quintiles of the ready meal and snack patterns, while nutritional indicators for healthy diet increase significantly across quintiles of the traditional meal pattern. Conclusions: This study suggests that the adherence of traditional meals and the avoidance of ready meals and snacks patterns may be an effective way to improve the nutritional quality of Brazilian diets.