Out-of-Home Food Consumers in Brazil: What Do They Eat?

Out-of-Home Food Consumers in Brazil: What Do They Eat?

Author Andrade, Giovanna Calixto Google Scholar
Louzada, Maria Laura da Costa Autor UNIFESP Google Scholar
Azeredo, Catarina Machado Google Scholar
Ricardo, Camila Zancheta Google Scholar
Martins, Ana Paula Bortoletto Google Scholar
Levy, Renata Bertazzi Google Scholar
Abstract Considering the increased contribution of foods consumed outside home and their potential impact on diet, this study aims to identify eating out patterns and their association with nutritional dietary quality in Brazil. We used the Individual Food Intake Survey 2008-2009, conducted with 34,003 individuals aged 10 and up. We used factor analysis by principal component to identify out-of-home eating patterns and linear regression to explore the association between patterns scores and dietary quality. We identified three food patterns. The Traditional meal pattern carried more rice, beans, meat, roots and tubers, pasta, vegetables and eggs. The typical Brazilian breakfast/tea pattern carried more fresh bread, margarine, milk, cheese and butter. The Ultra-processed food pattern carried more ready-to-eat meals and soft drinks. The traditional meal pattern was positively associated with calories from proteins, fiber, iron, potassium and sodium densities, whereas typical Brazilian breakfast/tea and ultra-processed food patterns were positively associated with energy density, the percentage of calories from lipids or carbohydrates, trans fat and free sugar. Out-of-home eating may have a negative impact on nutritional dietary quality when based on ultra-processed food. However, it is possible to maintain a healthy out-of-home diet with adherence to traditional Brazilian cuisine.
Keywords Out-of-home eating
Ultra-processed food
Food patterns
xmlui.dri2xhtml.METS-1.0.item-coverage Basel
Language English
Sponsor Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Date 2018
Published in Nutrients. Basel, v. 10, n. 2, p. -, 2018.
ISSN 2072-6643 (Sherpa/Romeo, impact factor)
Publisher Mdpi
Extent -
Origin https://dx.doi.org/10.3390/nu10020218
Access rights Open access Open Access
Type Article
Web of Science ID WOS:000427540000108
URI https://repositorio.unifesp.br/handle/11600/54169

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