Rice, beans and ultra-processed products: characterization of meals according to the degree of food processing in Brazil

Abstract

To describe the meals consumed according to the degree of food and beverage processing and analyze the evidence on the process of replacing culinary preparations with ultra-processed foods.  Meal consumption was described according to degree of food processing, using food consumption logs from 34,008 participants of the 2008-2009 Consumer Expenditure Survey. Meals were defined based on time of consumption and combination of foods and beverages from the NOVA classification system, thus categorized as: traditional (CP and/or processed foods), mixed (CP and/or processed foods and UPF) and ultra-processed (only UPF). Univariate linear regression analysis (p < 0.05) on meal consumption frequency from each category showed the average of 4.52 [CI: 4.48-4.55] meals, of which 2.63 [CI: 2.59-2.67] traditional meals, 1.32 [CI: 1.30-1.35] mixed meals and 0.56 [IC:0.54-0.58] ultra-processed meals. Higher frequency of mixed and ultra-processed meals was observed among women, as well as individuals with higher income, education level, age, residents of South and Southeast regions, and urban household status ((p<0,05). Ultra-processed foods were more commonly consumed alongside culinary preparations, as mixed meals.