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Association between ultra-processed food and snacking behavior in Brazil
Maria Fernanda Gombi-Vaca1,2,3, Euridice Martinez-Steele4,5, Giovanna Calixto Andrade4
1Department of Preventive Medicine, School of Medicine (FMUSP), University of São Paulo, Av. Dr. Arnaldo, 455, São Paulo, SP, 01246, Brazil. maria.gombi@uconn.edu.
European Journal of Nutrition
|February 15, 2024
Summary
High ultra-processed food intake is linked to more frequent snacking across all ages, particularly in adolescents. Reducing ultra-processed food consumption may help promote healthier eating habits.
Area of Science:
- Nutrition Science
- Public Health
- Dietary Behavior Analysis
Background:
- Ultra-processed foods (UPFs) are often convenient and less satiating, potentially encouraging frequent snacking.
- Understanding the relationship between UPF consumption and snacking frequency is crucial for public health initiatives.
Purpose of the Study:
- To investigate the association between the consumption of ultra-processed foods and the frequency of snacking.
- To analyze this association across different age groups: adolescents, adults, and elders.
Main Methods:
- Analysis of data from 46,164 participants (aged 10+) in the 2017-2018 Brazilian Household Budget Survey.
- Dietary intake assessed via 24-hour recalls; snacking levels and UPF consumption quantified.
- Multinomial logistic regression used to measure associations, stratified by age group.
Main Results:
- A significant positive association was observed between UPF consumption and snacking frequency in all age groups.
- Individuals in the highest quintile of UPF consumption had substantially higher odds of snacking more than twice daily compared to the lowest quintile.
- This association was strongest in adolescents (RR 14.21) compared to adults (RR 4.44) and elders (RR 4.21).
Conclusions:
- Higher ultra-processed food consumption is strongly associated with increased snacking behavior.
- The link between UPFs and snacking is most pronounced among adolescents.
- Strategies promoting healthier food choices should address UPF characteristics that facilitate snacking, especially for adolescents.
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