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Association between food knowledge and adherence to the Brazilian Food Guide
Kamila Tiemann Gabe1,2, Patricia Constante Jaime2
1Universidade de São Paulo. Faculdade de Saúde Pública. Departamento de Nutrição. São Paulo, SP, Brasil.
Revista De Saude Publica
|May 15, 2026
Summary
Understanding food processing levels is key. Greater knowledge of ultra-processed foods being less healthy correlates with better adherence to Brazilian dietary guidelines.
Area of Science:
- Nutrition Science
- Public Health
Background:
- Adherence to dietary guidelines is crucial for public health.
- Understanding consumer knowledge of food processing levels is important for promoting healthy eating patterns.
Purpose of the Study:
- To investigate the association between food knowledge, specifically regarding food processing levels (using the Nova classification), and adherence to the Dietary Guidelines for the Brazilian Population.
Main Methods:
- A subsample (n=1,053) from the NutriNet-Brazil cohort was analyzed.
- Food knowledge was assessed by participants rating the healthiness of foods across processing categories (fresh/minimally processed, processed, ultra-processed).
- Dietary adherence was measured using a validated scale, and associations were analyzed via linear regression, controlling for relevant variables.
Main Results:
- A positive association was found between food knowledge scores and adherence to dietary guidelines.
- Each one-point increase in food knowledge was associated with a 0.8-point increase in adherence (crude model) and a 0.6-point increase (adjusted model).
- The association remained statistically significant after adjusting for sociodemographic, socioeconomic, and behavioral factors.
Conclusions:
- Increased knowledge about the unhealthiness of ultra-processed foods is linked to better adherence to recommended dietary practices.
- Disseminating information on food processing and its health implications is vital for public health initiatives.
- Public health strategies should focus on enhancing consumer understanding of food processing to improve dietary behaviors.
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