Universidade Federal de Ouro Preto, Research and Study Group on Nutrition and Public Health (GPENSC), School of Nutrition, Ouro Preto, Minas Gerais, Brazil.
Universidade Federal de Ouro Preto, Department of Clinical and Social Nutrition, Research and Study Group on Nutrition and Public Health (GPENSC), School of Nutrition, Ouro Preto, Minas Gerais, Brazil.
Public Health Nutr. 2023 Jul;26(7):1414-1423. doi: 10.1017/S136898002300054X. Epub 2023 Mar 15.
To investigate whether the combined consumption of fresh/minimally processed and ultra-processed food is associated with food insecurity (FI) during the COVID-19 pandemic.
Cross-sectional observational study was derived from a survey using a population-based search of a complex sample. FI was assessed using the validated Brazilian Food Insecurity Scale. Food consumption was assessed using a qualitative FFQ and the NOVA classification for fresh/minimally processed food and ultra-processed food. A scoring system was used to evaluate combined food consumption according to the extent and purpose of processing, considering the weekly consumption of the two groups (according to the NOVA classification). Higher punctuation reflects worse diet quality (higher consumption of ultra-processed foods and lower consumption of fresh/minimally processed foods). A theoretical causality model was constructed using a directed acyclic graph, and multivariate analysis was performed using Poisson regression to test the association between FI and food consumption.
Ouro Preto and Mariana, Brazil, between October and December 2020.
An epidemiological household survey was conducted with 1753 individuals selected through a stratified and clustered sampling design in three stages.
Those with food consumption scores in the fourth quartile had a 60 % higher prevalence ratio (PR) for FI (PR: 1·60 and 95 % CI: 1·06 - 2·40). Also, the increased consumption of fresh/minimally processed foods and low consumption of ultra-processed foods presented a 45 % lower prevalence ratio of FI (PR: 0·55 and 95 % CI: 0·40 - 0·80).
These results indicate an inverse association between FI and diet quality.
研究在 COVID-19 大流行期间，新鲜/最低限度加工和超加工食品的联合消费是否与食品不安全（FI）有关。
这是一项源自使用基于人群的复杂样本搜索的调查的横断面观察性研究。FI 使用经过验证的巴西食品不安全量表进行评估。使用定性的 FFQ 和新鲜/最低限度加工食品和超加工食品的 NOVA 分类评估食物消耗。使用评分系统根据加工的程度和目的评估联合食物消耗，考虑到两组的每周消耗（根据 NOVA 分类）。较高的分数反映了较差的饮食质量（超加工食品消耗增加，新鲜/最低限度加工食品消耗减少）。使用有向无环图构建理论因果模型，并使用泊松回归进行多变量分析，以检验 FI 与食物消耗之间的关联。
巴西奥罗普雷托和马里亚纳，2020 年 10 月至 12 月。
通过分层和聚类抽样设计在三个阶段选择了 1753 名个体进行了一项流行病学家庭调查。
在第四四分位的食物消耗评分的人群中，FI 的流行率比值（PR）高 60%（PR：1·60 和 95%CI：1·06 - 2·40）。此外，新鲜/最低限度加工食品的消费增加和超加工食品的消费减少与 FI 的流行率比值低 45%（PR：0·55 和 95%CI：0·40 - 0·80）有关。
这些结果表明 FI 与饮食质量之间存在反比关系。
