Main Retailers In Which Mexican Households Acquire Their Food Supply.

OBJECTIVE: To describe the frequency of food and beverages purchased made by Mexican households at different types of grocery retailers. DESIGN: A national cross-sectional survey. SETTING: Mexico. PARTICIPANTS: A representative sample of Mexican households (n = 70,311). MAIN OUTCOME MEASURE(S): Household food and beverages purchases. ANALYSIS: The association between amounts of food and beverages supply bought in different food retailers (as outcome) and households' sociodemographic characteristics (as covariates) was assessed using logistic and linear regression models. RESULTS: Mexican households acquired their food and beverages primarily from abarrotes stores, followed by supermarkets and mercados and tianguis. Abarrotes stores and supermarkets were sources of unprocessed and processed foods. Specialized stores, mercados, and tianguis were primary sources of unprocessed foods. Households with low socioeconomic status and those in the central or southern regions acquired more foods from abarrotes stores, mercados and tianguis, and specialized stores. Households with high socioeconomic status and living in the northern region acquired more foods from supermarkets and convenience stores. CONCLUSIONS AND IMPLICATIONS: Abarrotes stores are the primary source of food and beverages for Mexican households; however, some interventions are needed to increase their supply of unprocessed foods. Public health interventions aiming at increasing access to unprocessed foods could be done through traditional retailers.

Food, energy, and nutrient supply in Mexican households from 1984 to 2018.

INTRODUCTION: Introduction: information about changes in food and energy supply, macronutrient and micronutrient availability by processing level is required to understand the nutritional transition in Mexican society. Objective: to describe the food, energy, and nutrient supply in Mexican households from 1984 to 2018. Methods: five waves of a Mexican cross-sectional survey were analyzed to identify changes in food, energy, and nutrient supplies in households. Food groups were created using the NOVA classification. The content of energy and nutrients was estimated using Mexican and U.S. databases. The education and income interaction with energy and nutritional supply was analyzed. Results: in this period, the supply of fresh and processed fruits and vegetables, processed meat and dairy, fish and seafood, prepared food, and ultra-processed food and drinks increased, whereas unprocessed or minimally processed (UMP) cereals and tubers, legumes, meat, dairy, eggs, and all processed culinary ingredients decreased. These changes have implied a higher supply of protein, total fat, cholesterol, vitamins A and C, calcium and sodium. Total energy, energy density, carbohydrates, and magnesium and potassium density decreased. Across waves, UMP and processed cereals were the main supply for energy, carbohydrates, fiber, iron and potassium. Dairy was the main supply of saturated fat. UMP and processed cereals were the main source of sodium in 1984, whereas ultra-processed cereals were the main source of sodium in 2018. Conclusions: although UMP foods remain the main group in most Mexican households, their supply has decreased over the years, whereas the supply of ultra-processed foods has increased.

INTRODUCCIÓN: Introducción: se requiere información sobre los cambios de la disponibilidad de alimentos, energía y nutrientes, por nivel de procesamiento, para entender la transición nutricional en México. Objetivo: describir la disponibilidad de alimentos, energía y nutrientes en los hogares mexicanos de 1984 a 2018. Métodos: se crearon grupos usando la clasificación NOVA. El contenido de energía y nutrientes se estimó usando bases de datos mexicanas y estadounidenses. Se analizó la interacción de la educación y el ingreso con la disponibilidad de energía y nutrientes. Resultados: en este periodo aumentó la disponibilidad de verduras naturales y procesadas, carnes y lácteos procesados, pescados y mariscos, comida preparada y comida y bebida ultraprocesada, mientras que los cereales sin procesar o mínimamente procesados (SPMP), las leguminosas, las carnes, los lácteos, los huevos y los ingredientes culinarios procesados disminuyeron. Estos cambios implican una mayor disponibilidad de proteína, grasa total, colesterol, vitamina A y C, calcio y sodio. La energía total, la densidad energética, los carbohidratos y la densidad de magnesio y potasio disminuyeron. A lo largo el tiempo, los cereales SPMP y procesados fueron la principal fuente de energía, carbohidratos, fibra, hierro y potasio. Los lácteos fueron la principal fuente de grasas saturadas. Los cereales SPMP y procesados fueron la principal fuente de sodio en 1984, mientras que los cereales ultraprocesados lo fueron en el 2018. Conclusiones: aunque los alimentos SPMP siguen siendo el grupo más disponible en los hogares, su disponibilidad ha disminuido a lo largo de los años, mientras que la de los ultraprocesados ha aumentado.

Development and Interrater Reliability of a Street Food Stand Assessment Tool.

OBJECTIVE: To design and test the interrater reliability of a Street Food Stand Assessment Tool (SFSAT). DESIGN: Variables were adapted from validated assessment tools, field observations, and the Mexican Dietary Guidelines. Two researchers tested the SFSAT by observing street food stands (SFS) in 3 middle- to high-income neighborhoods. SETTING: Mexico City. PARTICIPANTS: Fifty-two SFS. VARIABLES MEASURED: The SFSAT contains 14 items for SFS characteristics and 44 items for food and beverages. ANALYSIS: Percent agreement and kappa interrater reliability scores were calculated for each variable. RESULTS: Almost perfect kappa interrater reliability scores (0.81-1.00) were reported for 62.7% of SFS characteristic items. Interrater reliability scores for food and beverage availability and variety ranged from 0.00-1.00, whereas the percent agreement for these items ranged from 59.6%-100.0%. CONCLUSIONS AND IMPLICATIONS: The SFSAT is a reliable assessment tool to measure the availability and variety of street foods and beverages in Mexico City. Future research can update and adapt the SFSAT to the street food environment of other cities-in Mexico and abroad.

[Contribution of NOVA food groups to energy and nutrient supply in Mexican households]. / Contribución de los grupos de alimentos NOVA a la disponibilidad de energía y nutrientes en los hogares mexicanos.

OBJECTIVE: To analyze the contribution of natural, processed and ultra-processed foods to energy and nutrient supply in Mexican households. MATERIALS AND METHODS: The database of the National Household Expenditure Survey 2013 was analyzed (n=58 001), which is a cross-sectional survey. Food supply (g/adult equivalent/day) and energy, macro- and micro-nutrient supplies were estimated. Foods were classified following the NOVA system. Households sociodemographic characteristics were analyzed as covariates. RESULTS: Natural foods (NF) contributed with more energy (55.0%) followed by ultra-processed foods (UPF, 21.2%). NF were the main source of most nutrients. Processed culinary ingredients (PCI) and processed foods (PF) had high content of energy, total fats, and saturated fats, but low content of certain micronu- trients. Sodium was mainly available in PF (34.6%) and UPF (31.4%). Sugar-sweetened beverages, fast foods, and biscuits and cookies were the main UPF in terms of energy supply. CONCLUSIONS: In Mexican households, the PCI, PF and UPF had low nutritional quality.

OBJETIVO: Analizar la contribución de los alimentos naturales, procesados y ultraprocesados a la disponibilidad de energía y nutrientes en los hogares mexicanos. MATERIAL Y MÉTODOS: Se analizó la base de datos de la Encuesta Nacional de Gasto de los Hogares 2013 (n = 58 001), la cual es una encuesta transversal. Se estimó la disponibilidad de alimentos (g/adulto equivalente/día), energía y nutrientes. Los alimentos fueron clasificados siguiendo el sistema NOVA. RESULTADOS: Los alimentos naturales (AN) y los ultraprocesados (AUP) contribuyeron con más energía. Los AN fueron la principal fuente de la mayoría de los nutrimentos. Los ingredientes culinarios procesados (ICP) y los alimentos procesados (AP) tenían alto contenido de energía, grasas totales y grasas saturadas pero bajo contenido de ciertos micronutrientes. El sodio estaba disponible principalmente en AP y AUP. Las bebidas azucaradas, comidas rápidas, galletas y panes fueron los principales AUP. CONCLUSIONES: En México, los ICP, AP y AUP tienen baja calidad nutricional.

Contribution of Nova food groups to energy and nutrient supply in Mexican households / Contribución de los grupos de alimentos Nova a la disponibilidad de energía y nutrientes en los hogares mexicanos

Abstract: Objective: To analyze the contribution of natural, processed and ultra-processed foods to energy and nutrient supply in Mexican households. Materials and methods: The database of the National Household Expenditure Survey 2013 was analyzed (n=58 001), which is a cross-sectional survey. Food supply (g/adult equivalent/day) and energy, macro- and micro-nutrient supplies were estimated. Foods were classified following the Nova system. Households sociodemographic characteristics were analyzed as covariates. Results: Natural foods (NF) contributed with more energy (55.0%) followed by ultra-processed foods (UPF, 21.2%). NF were the main source of most nutrients. Processed culinary ingredients (PCI) and processed foods (PF) had high content of energy, total fats, and saturated fats, but low content of certain micronutrients. Sodium was mainly available in PF (34.6%) and UPF (31.4%). Sugar-sweetened beverages, fast foods, and biscuits and cookies were the main UPF in terms of energy supply. Conclusions; In Mexican households, the PCI, PF and UPF had low nutritional quality.

Resumen: Objetivo: Analizar la contribución de los alimentos naturales, procesados y ultraprocesados a la disponibilidad de energía y nutrientes en los hogares mexicanos. Material y métodos: Se analizó la base de datos de la Encuesta Nacional de Gasto de los Hogares 2013 (n= 58 001), la cual es una encuesta transversal. Se estimó la disponibilidad de alimentos (g/adulto equivalente/día), energía y nutrientes. Los alimentos fueron clasificados siguiendo el sistema Nova. Resultados: Los alimentos naturales (AN) y los ultraprocesados (AUP) contribuyeron con más energía. Los AN fueron la principal fuente de la mayoría de los nutrimentos. Los ingredientes culinarios procesados (ICP) y los alimentos procesados (AP) tenían alto contenido de energía, grasas totales y grasas saturadas pero bajo contenido de ciertos micronutrientes. El sodio estaba disponible principalmente en AP y AUP. Las bebidas azucaradas, comidas rápidas, galletas y panes fueron los principales AUP. Conclusión: En México, los ICP, AP y AUP tienen baja calidad nutricional.

Disponibilidad de alimentos reducidos en energía en hogares mexicanos: factores asociados y relación con disponibilidad de energía y nutrientes / Energy reduced foods availability in Mexican households: associated factors and the relation between energy and nutrients supply

Fundamentos: Los alimentos y bebidas reducidos en energía (AB-RE) podrían considerarse como una alternativa para la prevención de sobrepeso, ya que cuentan con menos calorías que el producto original. El objetivo fue conocer la adquisición de AB-RE en hogares mexicanos y su relación con la disponibilidad de energía y nutrientes. Métodos: Se analizó la Encuesta Nacional de Gasto de los Hogares, 2013. Se identificaron a los hogares que habían adquirido algún AB-RE. Se estimó la composición nutricional de 185 alimentos para determinar la disponibilidad de energía y nutrientes en los hogares. Resultados: El 6,3% de los hogares adquirieron algún AB-RE. Estos alimentos estaban más disponibles conforme aumentaba la edad, la escolaridad del cabeza de familia o el ingreso familiar; cuando existía seguridad alimentaria o el hogar se localizaba en la región norte. En los hogares que adquirieron AB-RE existió mayor disponibilidad de energía, carbohidratos, proteínas, lípidos y ácidos grasos saturados, calcio, potasio, zinc y sodio; pero menor de fibra, colesterol, vitamina C y hierro. Conclusiones: La disponibilidad de AB-RE está relacionada con mayor disponibilidad de energía. Con su promoción se debe hacer énfasis en que los hogares no adquieran otros productos de densidad energética moderada o alta

Background: Energy-reduced food and beverages (ER-FB) could be considered as an alternative for overweight, asthey have fewer calories than the original product. The objectives of the study were: 1) to know the sociodemographic characteristics of Mexican households that purchase ER-FB, and 2) to know whether nutrient and energy availability differ according to the acquisition of ER-FB. Methods: The database of the National Household Expenditure Survey 2013 was analyzed. Households that purchased ER-FB were identified. Nutritional composition of 185 foods and beverages was estimated to determine energy and nutrient availability in the households. Results: 6.3% of Mexican households purchased any ER-FB. It was more frequent that these foods and beverages were more available as age and household head education were higher, as well as the family income, when the household had food security, and was located in the north region. Households with ER-FB supply had greater availability of energy, carbohydrates, proteins, total fat, saturated fat, calcium, potassium, zinc, and sodium; but lower of fibre, cholesterol, vitamin C, and iron. Conclusions: ER-FB supply is related to higher energy availability. Therefore, in their promotion it should be emphasized to not acquire other products of moderate or high energy density