Food Environment in Burkina Faso: Review of Public Policies and Government Actions Using the Food-EPI Tool.

BACKGROUND: Governments have a central role to play in creating a food environment that will enable people to have and maintain healthy eating practices. OBJECTIVES: This study analyzes public policies and government actions related to creating healthy food environments in Burkina Faso. METHODS: The Healthy Food Environment Policy Index tool used for this study has 2 components, 13 domains, and 56 indicators of good practice adapted to the Burkina Faso context. Official policy documents collected from data sources such as government and nongovernment websites, and through interviews with government and nongovernment resource persons, provided evidence of considerations of food environment in public policy documents in Burkina Faso. RESULTS: Policies documents show a lack of revision of old texts and administrative processes for new policies and government practices are very slow. Added to this is the absence of a regulatory document for some implemented actions. The analysis of the documents collected in relation to the indicators of Food-Epi tool shows that there is no evidence of consideration of food environments for the indicators concerning the regulation of nutrition and health claims, labeling, taxes on healthy and unhealthy foods, support systems for training for private structures on healthy diets, implementation of food guidelines, and food trade and investment. CONCLUSION: This study permits a review of public policies that take into account food environments through the various indicators and constitutes a starting point from which improvements can be made by the government.

Plain language titleOverview of Nutrition Policies, Taking Into Account All the Dimensions That Can Influence People's Food Choices Across Government, the Food Industry and SocietyPlain language summaryTo achieve healthy eating habits, governments need to be involved in creating a healthy food environment. This study analyzes public policies and government actions related to the creation of healthy food environments in Burkina Faso. The Healthy Food Environment Policy Index tool was used to carry out this study. Policy documents collected from data sources such as governmental and nongovernmental websites, and through interviews with governmental and nongovernmental resource persons, provided evidence of the consideration given to the food environment in Burkina Faso. Thus, policy documents show a lack of revision of older documents and a very slow administrative process. Added to this is the lack of regulatory documentation on concrete measures taken. An analysis of the documents collected according to the Food Epi-Tool indicators shows that food environments are not taken into account for indicators relating to nutrition and health claims, labeling and taxation of healthy and unhealthy foods, support systems for training private structures on healthy diets, implementation of food guidelines, and food trade and investment. In short, this research provides a starting point for evaluating and improving food-friendly public policies through a series of indicators.

Assessment of ultra processed foods consumption in Senegal: validation of the Nova-UPF screener.

BACKGROUND: Ultra-processed foods (UPF), as proposed by the Nova food classification system, are linked to the development of obesity and several non-communicable chronic diseases and deaths from all causes. The Nova-UPF screener developed in Brazil is a simple and quick tool to assess and monitor the consumption of these food products. The aim of this study was to adapt and validate, against the 24-hour dietary recall, this short food-based screener to assess UPF consumption in the Senegalese context. METHODS: The tool adaptation was undertaken using DELPHI methodology with national experts and data from a food market survey. Following the adaptation, sub-categories were renamed, restructured and new ones introduced. The validation study was conducted in the urban area of Dakar in a convenience sample of 301 adults, using as a reference the dietary share of UPF on the day prior to the survey, expressed as a percentage of total energy intake obtained via 24-hour recall. Association between the Nova-UPF score and the dietary share of UPF was evaluated using linear regression models. The Pabak index was used to assess the agreement in participants' classification according to quintiles of Nova-UPF score and quintiles of the dietary share of UPF. RESULTS: The results show a linear and positive association (p-value < 0.001) between intervals of the Nova-UPF score and the average dietary share of UPF. There was a near perfect agreement in the distribution of individuals according to score's quintiles and UPF dietary share quintiles (Pabak index = 0.84). CONCLUSION: The study concluded that the score provided by the Nova-UPF screener adapted to the Senegalese context is a valid estimate of UPF consumption.

The bio-food industry's corporate political activity during Health Canada's revision of Canada's food guide. / Activités politiques corporatives de l'industrie bioalimentaire pendant la révision du guide alimentaire canadien par Santé Canada.

INTRODUCTION: We analyzed the bio-food industry's corporate political activity (CPA) during the revisions of Canada's food guide between 2016 and 2019. METHODS: We undertook a content analysis of the websites of 11 bio-food industry organizations and of the briefs that 10 of them submitted to the Canadian House of Commons Standing Committee on Health, as part of this Committee's review of the food guide. Data were classified according to an existing conceptual framework. RESULTS: We identified 366 examples of CPA used by the bio-food industry during and immediately after the development of the food guide. Most of the industry actors opposed the guide's recommendations. The most common CPA strategies were information management (n = 197), used to create and disseminate information in industry's favour, and discursive strategies (n = 108), used to defend food products and promote the industry's position regarding the food guide. Influencing public policy (n = 40), by gaining indirect access to policy makers (e.g. through lobbying) and becoming active in government decision-making, as well as coalition management (n = 21), by establishing relationships with opinion leaders and health organizations, were also common strategies. CONCLUSION: Bio-food industry actors used many different CPA strategies during the revisions of the food guide. It is important to continue to document the bio-food industry's CPA to understand whether and how this is shaping public policy development in Canada and elsewhere.

Protecting traditional cultural food practices: Trends in diet quality and intake of ultra-processed foods by Indigenous status and race/ethnicity among a nationally representative sample of adults in Canada.

Background: The traditional cultural food practices of Indigenous people and adults from racial/ethnic minority groups may be eroded in the current food system where nutrient-poor and ultra-processed foods (UPF) are the most affordable and normative options, and where experiences of racism may promote unhealthy dietary patterns. We quantified absolute and relative gaps in diet quality and UPF intake of a nationally representative sample of adults in Canada by Indigenous status and race/ethnicity, and trends between 2004 and 2015. Methods: Adults (≥18 years) in the Canadian Community Health Survey-Nutrition self-reported Indigenous status and race/ethnicity and completed a 24-h dietary recall in 2004 (n = 20,880) or 2015 (n = 13,970) to calculate Healthy Eating Index-2015 (HEI-2015) scores from 0 to 100 and proportion of energy from UPF. Absolute and relative dietary gaps were quantified for Indigenous people and six racial/ethnic minority groups relative to White adults and trends between 2004 and 2015. Results: Adults from all six racial/ethnic minority groups had higher mean HEI-2015 scores (58.7-61.9) than White (56.3) and Indigenous adults (51.9), and lower mean UPF intake (31.0%-41.0%) than White (45.9%) and Indigenous adults (51.9%) in 2015. As a result, absolute gaps in diet quality were positive and gaps in UPF intake were negative among racial/ethnic minority groups-indicating more favourable intakes-while the reverse was found among Indigenous adults. Relative dietary gaps were small. Absolute and relative dietary gaps remained largely stable. Conclusions: Adults from six racial/ethnic minority groups had higher diet quality and lower UPF intake, whereas Indigenous adults had poorer diet quality and higher UPF intake compared to White adults between 2004 and 2015. Absolute and relative dietary gaps remained largely stable. Findings suggest racial/ethnic minority groups may have retained some healthful aspects of their traditional cultural food practices while highlighting persistent dietary inequities that affect Canada's Indigenous people.

Canadians Adults Fail Their Dietary Quality Examination Twice.

For many years, dietary quality among Canadians has been assessed using an index that gives criticized scores and does not allow for comparison with Americans. In Canadians aged ≥19 years, we aimed to (1) determine the dietary quality by using a more widely used evidence-based index that has shown associations with health outcomes, the alternative Healthy Eating Index (aHEI-2010); (2) assess changes in aHEI-2010 score and its components between 2004 and 2015; and (3) identify factors associated with aHEI-2010 score. We relied on the Canadian Community Health Survey 2004 (n = 35,107) and 2015 (n = 20,487). We used adjusted linear models with a time effect to compare the total aHEI-2010 score and its components. The overall aHEI-2010 score increased from 36.5 (95%CI: 36.2-36.8) in 2004 to 39.0 (95%CI: 38.5-39.4) in 2015 (p < 0.0001). Participants with less than a high school diploma showed the lowest score and no improvement from 2004 to 2015 (34.8 vs. 35.3, p = 0.4864). In each period, higher scores were noted among immigrants than non-immigrants (38.3 vs. 35.9 in 2004, p < 0.0001; 40.5 vs. 38.5 in 2015 p < 0.0001), and lower scores were observed in current smokers (33.4 vs. 37.1 in 2004, p < 0.0001; 34.5 vs. 39.9 in 2015, p < 0.0001). The use of the aHEI-2010 tool suggests a lower score among Canadians than the previous index, more comparable to the score among Americans.

Interactions Between Nutrition Professionals and Industry: A Scoping Review.

BACKGROUND: In recent years, interactions between nutrition professionals (NPs) and the food industry, such as sponsorship arrangements, have raised concerns, particularly as these may negatively impact the trustworthiness and credibility of the nutrition profession. This study aimed to map the literature and identify knowledge gaps regarding interactions between NPs and industry. We sought to examine the nature of such interactions and NPs perspectives about these, as well as the risks and solutions. METHODS: We conducted a scoping review according to a pre-registered protocol, searching eight electronic databases and grey literature sources in March 2021 to identify documents for inclusion. Two independent reviewers screened citations for inclusion and conducted data extraction. Quantitative and qualitative syntheses were conducted. RESULTS: We identified 115 documents for analysis, published between 1980 to 2021, with a majority from the United States (n=59, 51%). Only 32% (n=37) were empirical studies. The food industry was the most frequent industry type discussed (n=91, 79%). We identified 32 types of interactions between NPs and industry, such as continuing education provided by industry and sponsorship of professional bodies and health and nutrition organizations. The financial survival of nutrition organizations and continuing education access for NPs were the most frequently cited advantages of industry-NPs interactions. On the other hand, undermining public trust, NPs credibility and public health nutrition recommendations were pointed out as risks of these interactions. Following a code of ethics, policies, or guidelines was the most frequently proposed solution for managing these interactions. CONCLUSION: Despite the increasing attention given to this issue, few empirical papers have been published to date. There is a need for more research to better and systematically document industry interactions with NPs and the impacts associated with these, as well as more research on effective management strategies. Registry Name and Number: Interactions between nutrition professionals and industry actors: A scoping review protocol. doi:10.17605/OSF.IO/Q6PUA.

Eating regularly and carefully, in appropriate environments and in company: An analysis between social representations and official stances on these recommendations of the Dietary Guidelines for the Brazilian Population

ABSTRACT The second edition of the Dietary Guidelines for the Brazilian Population (DGBP) advises "eating regularly and carefully", "eating in appropriate environments," and "eating in company". Individuals may interpret these guidelines differently. We analyzed social representations of these recommendations to ascertain how such representations relate to the official DGBP advice. This cross-sectional, exploratory study was conducted with a selected sample of teachers, administrative technicians, and students (N= 24) from the Federal University of Grande Dourados, Brazil. We carried out an exploratory content analysis of the responses to semi-structured interviews on the topic. We identified seven themes that encompassed the social representations of "eating regularly and carefully": 1) paying attention to what you eat; 2) having several meals; 3) eating slowly; 4) having time to eat; 5) eating without distractions; 6) eating adequate amounts; and 7) ensuring a nutritional balance. Four themes emerged from the analysis of the social representations of "eating in appropriate environments": 1) a pleasant environment; 2) at the table; 3) without interferences; and 4) a clean environment. The following themes encompassed the social representations of "eating in company": 1) eating in company is good; 2) I prefer to eat alone; and 3) eating in company is inconsequential. Although participant representations align with DGBP recommendations in the three orientations, in general, they extend beyond them. Professionals and government organizations in Brazil or abroad could take into consideration these results in order to optimize this tool's potential for research and policy in nutrition and public health.

RESUMEN La segunda edición de la Guía Alimentaria para la Población Brasileña (DGBP) aconseja "comer con regularidad y atención", "comer en ambientes adecuados" y "comer en compañía". Las personas pueden interpretar estas pautas de manera diferente. Analizamos las representaciones sociales de estas recomendaciones para determinar cómo se relacionan con la postura oficial de la DGBP. Este estudio transversal y exploratorio se realizó con una muestra seleccionada de profesores, técnicos administrativos y estudiantes (N= 24) de la Universidad Federal de Grande Dourados, Brasil. Realizamos un análisis exploratorio de contenido de las respuestas a entrevistas semiestructuradas sobre el tema. Identificamos siete temas que abarcan las representaciones sociales de "comer con regularidad y atención": 1) prestar atención a lo que come; 2) tener varias comidas; 3) comer despacio; 4) tener tiempo para comer; 5) comer sin distracciones; 6) comer cantidades adecuadas; y 7) asegurar un equilibrio nutricional. Cuatro temas surgieron del análisis de las representaciones sociales de "comer en ambientes adecuados": 1) ambiente agradable; 2) en la mesa; 3) sin interferencias; y 4) medio ambiente limpio. Los siguientes temas engloban las representaciones sociales de "comer en compañía": 1) comer en compañía es bueno; 2) prefiero comer solo; y 3) comer en compañía es intrascendente. Aunque las representaciones de los participantes se alinean con las recomendaciones de la DGBP en las tres orientaciones, en general, se extienden más allá de ellas. Investigadores y organizaciones gubernamentales en Brasil y en el extranjero podrían tener en cuenta estos resultados para optimizar el potencial de esta herramienta para la investigación y las políticas en nutrición y salud pública.

Consumption of Ultra-Processed Foods Is Associated with Free Sugars Intake in the Canadian Population.

Excess sugar consumption can lead to noncommunicable diseases (NCDs) such as type 2 diabetes. Increasingly, ultra-processed foods (UPF) are suspected to be great contributors to free sugars intake in the population's diet. Thus, the aim of this study was to investigate the association between UPF consumption and free sugars intake in the Canadian population. We used data from one 24 h-recall of the nationally representative 2015 Canadian Community Health Survey-Nutrition (CCHS). Food items were classified according to the NOVA system, and to estimate free sugars intake, we used the University of Toronto's Food Label Information Program (FLIP) 2017 database. Results: Almost half of the population's energy intake (45.7%) came from UPF. On average, 221.5 kcal/day came from free sugars, and most of these calories (71.5%) came from UPF. Public health policies aiming to decrease consumption of UPF should be a priority considering their important contribution to sugar intake in the population.

Project Earthrise: Proceedings of the Ninth Annual Conference of inVIVO Planetary Health.

The "Earthrise" photograph, taken on the 1968 Apollo 8 mission, became one of the most significant images of the 20th Century. It triggered a profound shift in environmental awareness and the potential for human unity-inspiring the first Earth Day in 1970. Taking inspiration from these events 50 years later, we initiated Project Earthrise at our 2020 annual conference of inVIVO Planetary Health. This builds on the emergent concept of planetary health, which provides a shared narrative to integrate rich and diverse approaches from all aspects of society towards shared solutions to global challenges. The acute catastrophe of the COVID-19 pandemic has drawn greater attention to many other interconnected global health, environmental, social, spiritual, and economic problems that have been underappreciated or neglected for decades. This is accelerating opportunities for greater collaborative action, as many groups now focus on the necessity of a "Great Transition". While ambitious integrative efforts have never been more important, it is imperative to apply these with mutualistic value systems as a compass, as we seek to make wiser choices. Project Earthrise is our contribution to this important process. This underscores the imperative for creative ecological solutions to challenges in all systems, on all scales with advancing global urbanization in the digital age-for personal, environmental, economic and societal health alike. At the same time, our agenda seeks to equally consider our social and spiritual ecology as it does natural ecology. Revisiting the inspiration of "Earthrise", we welcome diverse perspectives from across all dimensions of the arts and the sciences, to explore novel solutions and new normative values. Building on academic rigor, we seek to place greater value on imagination, kindness and mutualism as we address our greatest challenges, for the health of people, places and planet.

The burden of excessive saturated fatty acid intake attributed to ultra-processed food consumption: a study conducted with nationally representative cross-sectional studies from eight countries.

Cross-sectional nutritional survey data collected in eight countries were used to estimate saturated fatty acid intakes. Our objective was to estimate the proportion of excessive saturated fatty acid intakes (>10 % of total energy intake) that could be avoided if ultra-processed food consumption was reduced to levels observed in the first quintile of each country. Secondary analysis was performed of 24 h dietary recall or food diary/record data collected by the most recently available nationally representative cross-sectional surveys carried out in Brazil (2008-9), Chile (2010), Colombia (2005), Mexico (2012), Australia (2011-12), the UK (2008-16), Canada (2015) and the US (2015-16). Population attributable fractions estimated the impact of reducing ultra-processed food consumption on excessive saturated fatty acid intakes (above 10 % of total energy intake) in each country. Significant relative reductions in the percentage of excessive saturated fatty acid intakes would be observed in all countries if ultra-processed food consumption was reduced to levels observed in the first quintile's consumption. The reductions in excessive intakes ranged from 10⋅0 % (95 % CI 6⋅2-13⋅6 %) in Canada to 35⋅0 % (95 % CI 28⋅7-48⋅0 %) in Mexico. In all eight studied countries, all presenting more than 30 % of intakes with excessive saturated fatty acids, lowering the dietary contribution of ultra-processed foods to attainable, context-specific levels was shown to be a potentially effective way to reduce the percentage of intakes with excessive saturated fatty acids, which may play an important role in the prevention of non-communicable diseases, particularly cardiovascular diseases.

Consumption of ultra-processed foods is associated with obesity, diabetes and hypertension in Canadian adults.

OBJECTIVE: To assess the association between consumption of ultra-processed foods and obesity, diabetes, hypertension and heart disease in a nationally representative sample of Canadian adults. METHODS: This study used cross-sectional data from 13,608 adults (aged 19+ years) from the 2015 Canadian Community Health Survey-Nutrition. The survey provided data on food consumption (from 24-h recall) and prevalent obesity (BMI ≥ 30 kg/m2) and self-reported diabetes, hypertension and heart disease. All foods and drinks consumed were classified according to the extent and purpose of industrial processing using the NOVA classification. Ultra-processed food consumption was estimated as proportion of total daily energy intake. Multivariable logistic regression models assessed the association between ultra-processed food consumption and obesity, diabetes, hypertension and heart disease, adjusting for a range of socio-demographic and lifestyle factors. RESULTS: In 2015, ultra-processed food contributed, on average, to 24% of total daily energy intake in the lowest tertile of ultra-processed food consumption and 73% in the highest tertile. Compared with those in the lowest tertile, adults in the highest tertile of ultra-processed food consumption had 31% higher odds of obesity (OR = 1.31, 95% CI: 1.06-1.60), 37% higher odds of diabetes (OR = 1.37, 95% CI: 1.01-1.85) and 60% higher odds of hypertension (OR = 1.60, 95% CI: 1.26-2.03), adjusting for a range of covariates. CONCLUSION: Higher consumption of ultra-processed foods is associated with higher prevalence of obesity, diabetes and hypertension among Canadian adults. A comprehensive set of strategies and policies is needed to discourage consumption of ultra-processed foods in Canada and to make unprocessed or minimally processed foods more affordable, available and appealing.

RéSUMé: OBJECTIF: Évaluer l'association entre la consommation d'aliments ultra-transformés et l'obésité, le diabète, l'hypertension et les maladies cardiaques dans un échantillon nationalement représentatif d'adultes canadiens. MéTHODES: Cette étude a utilisé des données transversales provenant de 13 608 participants adultes (âgés de 19+ ans) dans le cadre de l'Enquête sur la santé dans les collectivités canadiennes 2015­nutrition. L'enquête a fourni des données sur la consommation alimentaire (rappel de 24h) et la prévalence de l'obésité mesurée (IMC ≥ 30 kg/m2), et le diabète, l'hypertension et les maladies cardiaques auto-rapportés. Tous les aliments et boissons consommés ont été classés selon la classification NOVA. La consommation d'aliments ultra-transformés a été estimée en utilisant l'apport énergétique relatif des aliments ultra-transformés. Des modèles de régression logistique multiple ont été utilisés pour vérifier l'association entre la consommation d'aliments ultra-transformés et l'obésité, le diabète, l'hypertension et les maladies cardiaques, en ajustant pour plusieurs facteurs sociodémographiques et comportementaux. RéSULTATS: En 2015, les aliments ultra-transformés ont contribué, en moyenne, à 24 % de l'apport énergétique quotidien total dans le tertile le plus bas de la consommation d'aliments ultra-transformés et 73 % dans le tertile le plus élevé. Comparativement au premier tertile, les adultes du tertile supérieur de la consommation d'aliments ultra-transformés avaient de chance 31 % plus élevée d'avoir l'obésité (RC = 1,31, IC 95% : 1,06-1,60), 37 % plus élevée d'avoir le diabète (RC = 1,37, IC 95% : 1,01-1,85), et 60 % plus élevée d'avoir l'hypertension (RC = 1,60, IC 95% : 1,26-2,03), en ajustant pour une gamme de variables. CONCLUSION: Une consommation plus élevée d'aliments ultra-transformés est associée à une prévalence plus élevée d'obésité, de diabète et d'hypertension chez les adultes canadiens. Des stratégies et des politiques sont nécessaires pour décourager la consommation d'aliments ultra-transformés au Canada, ainsi que des stratégies qui rendent les aliments non transformés ou peu transformés plus abordables, disponibles et attrayants.

Knowledge of the NOVA food classification in a sample of Brazilian adults

ABSTRACT The NOVA classification categorizes foods according to the extent of industrial processing. NOVA has been used in dietary guidelines of some countries including Brazil and Uruguay. This article aimed to investigate knowledge and perceptions of a sample of Brazilian adults regarding NOVA. A qualitative study was conducted in Dourados city, Mato Grosso do Sul, Brazil. First, participants (N= 24) were asked to classify a series of 24 pictures of foods and beverages using NOVA, which define the four major food groups: unprocessed or minimally processed foods; processed culinary ingredients; processed foods; and ultra-processed foods. Next, participants were asked to explain their classification through semi-structured interviews. Data from the classification activity were analyzed using non-metric multidimensional scaling and interviews using exploratory content analysis and summative content analysis. Participants seemed to understand NOVA in terms of food processing, food production, and additives used. They easily identified unprocessed or minimally processed foods and ultra-processed foods; processed culinary ingredients and processed foods were harder to identify. Professionals, researchers and government organisations in Brazil or abroad could consider the results of this study in order to optimize this tool's potential for research and policy in nutrition and public health.

RESUMEN La clasificación NOVA ordena los alimentos según su grado de procesamiento industrial. NOVA ha sido utilizado en las guías alimentarias de algunos países incluyendo Brasil. Investigamos el conocimiento y las percepciones de un muestreo de adultos brasileños con respecto a NOVA. Se realizó una investigación cualitativa en la ciudad de Dourados, Mato Grosso do Sul, Brasil. Los participantes (N= 24) clasificaran 24 imágenes de alimentos y bebidas en los cuatro grupos de NOVA: alimentos sin procesar o mínimamente procesados; ingredientes culinarios procesados; alimentos procesados; y alimentos ultraprocesados. Luego, se les pidió que explicaran su clasificación a través de entrevistas semiestructuradas. Los datos de esa actividad se analizaron mediante escala multidimensional no métrica y las entrevistas mediante análisis de contenido exploratorio y análisis de contenido sumativo. Los participantes entienden la NOVA en términos de procesamiento y producción de alimentos, y uso de aditivos. Ellos identificaron fácilmente los alimentos sin procesar o mínimamente procesados y los alimentos ultraprocessados pero no los alimentos de los otros grupos. Investigadores y organizaciones gubernamentales en Brasil y en el extranjero podrían tener en cuenta estos resultados para optimizar el potencial de esta herramienta para la investigación y las políticas en nutrición y salud pública.

Consumption of ultra-processed foods in Canada.

BACKGROUND: A larger share of ultra-processed foods and drinks (UPF) in the diet is increasingly linked with poor diet quality, weight gain and elevated risk of diet-related chronic disease. This study used 2015 national-level data, the most recent available, to characterize the intake of UPF among Canadians and to examine changes since 2004. DATA AND METHODS: The 2004 and 2015 Canadian Community Health Surveys provided 24-hour dietary recall data for Canadians aged 2 or older. All food and drink items were classified according to type of food processing using the NOVA classification. The mean energy contribution of UPF (as a percentage of total daily energy intake) was compared across survey years for the overall population and for eight age-sex groups. The National Cancer Institute's methodology was used to assess the distribution of usual energy contributed by UPF. RESULTS: On average, UPF contributed 47.8% (95% CI: 47.3% to 48.3%) of total daily energy in 2004 and 45.7% (95% CI: 45.0% to 46.4%) in 2015 among the overall population, and more than half of total daily energy among children and adolescents. Both the mean energy contribution of UPF and their usual energy distribution shifted downward since 2004 for all age-sex groups, except among adults aged 55 or older. The energy contributions of soft drinks, fruit juices and fruit drinks declined, particularly among children and adolescents. Ultra-processed breads contributed more energy in 2015 for nearly all age-sex groups. DISCUSSION: As in 2004, the overall dietary share of UPF in Canada remained high in 2015, but intakes of some UPF, particularly beverages, declined. The energy contribution of UPF remained highest among children and adolescents, and increased among adults aged 55 or older.

Global trends in ultraprocessed food and drink product sales and their association with adult body mass index trajectories.

This study evaluated global trends in ultraprocessed food and drink (UPFD) volume sales/capita and associations with adult body mass index (BMI) trajectories. Total food/drink volume sales/capita from Euromonitor for 80 countries (2002-2016) were matched to mean adult BMI from the NCD Risk Factor Collaboration (2002-2014). Products were classified as UPFD/non-UPFD according to the NOVA classification system. Mixed models for repeated measures were used to analyse associations between UPFD volume sales/capita and adult BMI trajectories, controlling for confounding factors. The increase in UPF volume sales was highest for South and Southeast Asia (67.3%) and North Africa and the Middle East (57.6%), while for UPD, the increase was highest for South and Southeast Asia (120.0%) and Africa (70.7%). In 2016, baked goods were the biggest contributor to UPF volume sales (13.1%-44.5%), while carbonated drinks were the biggest contributor to UPD volume sales (40.2%-86.0%). For every standard deviation increase (51 kg/capita, 2002) in UPD volume sales, mean BMI increased by 0.195 kg/m2 for men (P < .001) and 0.072 kg/m2 for women (P = .003). For every standard deviation (40 kg/capita, 2002) increase in UPF volume sales, mean BMI increased by 0.316 kg/m2 for men (P < .001), while the association was not significant for women. Increases in UPFD volume sales/capita were positively associated with population-level BMI trajectories.

Association between ultra-processed food consumption and the nutrient profile of the Colombian diet in 2005.

OBJECTIVE: To evaluate the consumption of ultra-processed food and drink products and its association with the nutrient profile of the Colombian diet in 2005. MATERIALS AND METHODS: Food consumption based on 24-hour dietary records from 38 643 men and women was classified into four NOVA groups according to the extent and purpose of food processing. RESULTS: Ultra-processed food and drink products represented 15.9% of the total energy daily intake, compared to 63.3% from minimally processed food, 15.8% from processed culinary ingredients, and 4.9% from processed food. Non-ultra-processed food items had a healthier nutritional profile compared to ultra-processed items in terms of contribution to total calories from protein, carbohydrates, total fat, saturated fat, free sugar, fiber and energy density. CONCLUSIONS: Ultra-processed food products have a less healthy nutrient profile than non-ultra-processed ones. An increase in the consumption of these foods must be prevented within Colombia.

OBJETIVO: Evaluar el consumo de alimentos y bebidas ultraprocesadas y su asociación con el perfil nutricional dentro de la Encuesta Nacional de Nutrición de 2005 en Colombia. MATERIAL Y MÉTODOS: El consumo de alimentos basados en registros alimentarios de 24 horas de 38 643 individuos se clasificó en cuatro grupos de NOVA. RESULTADOS: Los productos de alimentos y bebidas ultraprocesados representaron 15.9% de la ingesta diaria total de energía, en comparación con 63.3% de los alimentos mínimamente procesados, 15.8% de los ingredientes culinarios procesados y 4.9% de los procesados. Los alimentos mínimamente procesados tenían un perfil nutricional más saludable en comparación con los artículos ultraprocesados en términos de contribución a las calorías totales, de proteínas, carbohidratos, grasa total, grasa saturada, azúcar libre, densidad de fibra y densidad de energía. CONCLUSIONES: Los alimentos ultraprocesados tienen un perfil nutricional menos saludable que los alimentos no procesados.

Association between ultra-processed food consumption and the nutrient profile of the Colombian diet in 2005 / Asociación entre el consumo de alimentos ultraprocesados y el perfil nutricional de la dieta de los colombianos en 2005

Abstract: Objective: To evaluate the consumption of ultra-processed food and drink products and its association with the nutrient profile of the Colombian diet in 2005. Materials and methods: Food consumption based on 24-hour dietary records from 38 643 men and women was classified into four NOVA groups according to the extent and purpose of food processing. Results: Ultra-processed food and drink products represented 15.9% of the total energy daily intake, compared to 63.3% from minimally processed food, 15.8% from processed culinary ingredients, and 4.9% from processed food. Non-ultra-processed food items had a healthier nutritional profile compared to ultra-processed items in terms of contribution to total calories from protein, carbohydrates, total fat, saturated fat, free sugar, fiber and energy density. Conclusions: Ultra-processed food products have a less healthy nutrient profile than non-ultra-processed ones. An increase in the consumption of these foods must be prevented within Colombia.

Resumen: Objetivo: Evaluar el consumo de alimentos y bebidas ultraprocesadas y su asociación con el perfil nutricional dentro de la Encuesta Nacional de Nutrición de 2005 en Colombia. Material y métodos: El consumo de alimentos basados en registros alimentarios de 24 horas de 38 643 individuos se clasificó en cuatro grupos de NOVA. Resultados: Los productos de alimentos y bebidas ultraprocesados representaron 15.9% de la ingesta diaria total de energía, en comparación con 63.3% de los alimentos mínimamente procesados, 15.8% de los ingredientes culinarios procesados y 4.9% de los procesados. Los alimentos mínimamente procesados tenían un perfil nutricional más saludable en comparación con los artículos ultraprocesados en términos de contribución a las calorías totales, de proteínas, carbohidratos, grasa total, grasa saturada, azúcar libre, densidad de fibra y densidad de energía. Conclusiones: Los alimentos ultraprocesados tienen un perfil nutricional menos saludable que los alimentos no procesados.

Comparing the ways a sample of Brazilian adults classify food with the NOVA food classification: An exploratory insight.

The aim of this study is to have an exploratory insight on how a sample of Brazilian adults classify food, attempting to identify the main factors involved in this process, and to compare these classifications to the NOVA food classification of the 2014 Brazilian dietary guidelines. An exploratory and qualitative approach was conducted with a selected sample of teachers, administrative technicians, and students (N = 24) from the Federal University of Grande Dourados, Brazil. First, using the pile sort method, participants were asked to freely classify 24 pictures of food (sourced from examples of the four food groups specified in NOVA) into food groups meaningful to them. Next, in semi-structured interviews, participants were asked to describe the food groups they created. The food groups created by participants were analyzed using non-metric multidimensional scaling followed by hierarchical cluster analysis, and the interviews were analyzed using content analysis. Participants had a mean age of 30 (±9.4) years. A total of 128 food groups were created by 24 participants (an average of five food groups per person); and a total of 55 non-mutually exclusive groups names were used by them to describe these food groups. Sixteen themes emerged from the content analysis. The most recurrent themes were food groups, nutrients, foods I consume, foods I do not consume, and food processing. Contrasting themes such as real food and junk foods, meals and ready-made foods, healthy foods and unhealthy foods were also noted. Six clusters emerged from the cluster analysis, each related to one or more themes. Overall, a striking similarity was observed between the ways the individuals classified food and the NOVA food classification.