ORCID Profile
0000-0001-9693-7954
Current Organisation
Universidade de São Paulo
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Publisher: Cambridge University Press (CUP)
Date: 29-10-2020
DOI: 10.1017/S1368980020003870
Abstract: Identify and characterise the food industry’s involvement in nutrition and dietetics national and regional events in Latin America and the Caribbean. Between February and April 2020, we conducted desk-based searches for nutrition and dietetics events held in the region between January 2018 and December 2019. Online freely accessible, publicly available information was collected on the involvement of the food industry through: sponsorship of events sponsorship of sessions speakers from the food industry scholarships, fellowship, grants, awards and other prizes and exhibition space/booths. Nutrition and dietetics events in Latin America and the Caribbean. Thirty-one events held in twenty countries of the region had information publicly available online at the period of data collection. There was a lack of transparency on the involvement of industry actors in these events. When information was publicly available, we found that a total of ninety-two food industry actors sponsored 88 % of these events. There is a mostly unreported, but likely extensive, involvement of food industry actors in nutrition and dietetics events in Latin America and the Caribbean.
Publisher: Cambridge University Press (CUP)
Date: 19-10-2022
DOI: 10.1017/S0007114522003361
Abstract: Although ultra-processed foods represent more than half of the total energy consumed by the UK population, little is known about the trend in food consumption considering the degree of food processing. We evaluated the trends of the dietary share of foods categorised according to the NOVA classification in a historical series (2018–2019) among the UK population. Data were acquired from the NDNS, a survey that collects diet information through a 4-d food record. We used adjusted linear regression to estimate the dietary participation of NOVA groups and evaluated the linear trends over the years. From 2008 to 2019, we observed a significant increase in the energy share of culinary ingredients (from 3·7 to 4·9 % of the total energy consumed P -trend = 0·001), especially for butter and oils and reduction of processed foods (from 9·6 to 8·6 % P -trend = 0·002), especially for beer and wine. Unprocessed or minimally processed foods (≅30 %, P -trend = 0·505) and ultra-processed foods (≅56 %, P -trend = 0·580) presented no significant change. However, changes in the consumption of some subgroups are noteworthy, such as the reduction in the energy share of red meat, sausages and other reconstituted meat products as well as the increase of fruits, ready meals, breakfast cereals, cookies, pastries, buns and cakes. Regarding the socio-demographic characteristics, no interaction was observed with the trend of the four NOVA groups. From 2008 to 2019 was observed a significant increase in culinary ingredients and a reduction in processed food. Furthermore, it sheds light on the high share of ultra-processed foods in the contemporary British diet.
Publisher: FapUNIFESP (SciELO)
Date: 2019
DOI: 10.1590/0102-311X00153918
Abstract: Resumo: O objetivo foi investigar a frequência com que os adolescentes brasileiros realizam as refeições com os pais e verificar a associação deste hábito com a qualidade da dieta. Foram utilizados dados da Pesquisa Nacional de Saúde do Escolar - 2015 (PeNSE). A amostra foi composta por adolescentes matriculados no nono ano do ensino fundamental de escolas públicas e privadas, com idades entre 11 e 19 anos. A exposição de interesse foi realizar refeições com os pais (0-4 e ≥ 5 dias/semana) e os desfechos estudados foram consumo frequente (≥ 5 dias/semana) de alimentos marcadores de alimentação saudável e não saudável. Escores de alimentação saudável (variação 0-21) e não saudável (variação 0-35) foram elaborados com base no somatório dos dias que o adolescente relatou consumir cada um dos marcadores de alimentação. Foram usados modelos de regressão de Poisson e linear, ajustados por variáveis sociodemográficas. A realização frequente de refeições com os pais (≥ 5 dias/semana) foi observada em 74% (IC95%: 73,4-74,7) dos adolescentes. Aqueles que afirmaram ter esse hábito apresentaram maior probabilidade do consumo frequente de feijão (RP = 1,22 IC95%: 1,19-1,26), frutas (RP = 1,34 IC95%: 1,28-1,39) e hortaliças (RP = 1,39 IC95%: 1,34-1,44) e menor probabilidade de consumo frequente de guloseimas (RP = 0,91 IC95%: 0,88-0,94), ultraprocessados salgados (RP = 0,91 IC95%: 0,87-0,94) e salgados fritos (RP = 0,85 IC95%: 0,80-0,90). Realizar as refeições com os pais foi positivamente associado ao escores de alimentação saudável e inversamente associado ao escores de alimentação não saudável. O hábito de realizar refeições com os pais é frequente entre adolescentes brasileiros e está associado à melhor qualidade da alimentação.
Publisher: Cold Spring Harbor Laboratory
Date: 05-10-2023
Publisher: Elsevier BV
Date: 11-2021
Publisher: Springer Science and Business Media LLC
Date: 11-12-2020
Publisher: Cambridge University Press (CUP)
Date: 2021
DOI: 10.1017/JNS.2021.30
Abstract: Cross-sectional nutritional survey data collected in eight countries were used to estimate saturated fatty acid intakes. Our objective was to estimate the proportion of excessive saturated fatty acid intakes ( % of total energy intake) that could be avoided if ultra-processed food consumption was reduced to levels observed in the first quintile of each country. Secondary analysis was performed of 24 h dietary recall or food diary/record data collected by the most recently available nationally representative cross-sectional surveys carried out in Brazil (2008–9), Chile (2010), Colombia (2005), Mexico (2012), Australia (2011–12), the UK (2008–16), Canada (2015) and the US (2015–16). Population attributable fractions estimated the impact of reducing ultra-processed food consumption on excessive saturated fatty acid intakes (above 10 % of total energy intake) in each country. Significant relative reductions in the percentage of excessive saturated fatty acid intakes would be observed in all countries if ultra-processed food consumption was reduced to levels observed in the first quintile's consumption. The reductions in excessive intakes ranged from 10⋅0 % (95 % CI 6⋅2–13⋅6 %) in Canada to 35⋅0 % (95 % CI 28⋅7–48⋅0 %) in Mexico. In all eight studied countries, all presenting more than 30 % of intakes with excessive saturated fatty acids, lowering the dietary contribution of ultra-processed foods to attainable, context-specific levels was shown to be a potentially effective way to reduce the percentage of intakes with excessive saturated fatty acids, which may play an important role in the prevention of non-communicable diseases, particularly cardiovascular diseases.
Publisher: Springer Science and Business Media LLC
Date: 18-10-2020
DOI: 10.1007/S00394-020-02367-1
Abstract: The objective of this study was to examine the associations between ultra-processed food consumption and risk of obesity among UK adults. Participants aged 40–69 years at recruitment in the UK Biobank (2006–2019) with dietary intakes collected using 24-h recall and repeated measures of adiposity––body mass index (BMI), waist circumference (WC) and percentage of body fat (% BF)––were included ( N = 22,659 median follow-up: 5 years). Ultra-processed foods were identified using the NOVA classification and their consumption was expressed as a percentage of total energy intake. Multivariable Cox proportional hazards regression models were used to estimate hazard ratios (HR) of several indicators of obesity according to ultra-processed food consumption. Models were adjusted for sociodemographic and lifestyle characteristics. 947 incident cases of overall obesity (BMI ≥ 30 kg/m 2 ) and 1900 incident cases of abdominal obesity (men: WC ≥ 102 cm, women: WC ≥ 88 cm) were identified during follow-up. Participants in the highest quartile of ultra-processed food consumption had significantly higher risk of developing overall obesity (HR 1.79 95% CI 1.06─3.03) and abdominal obesity (HR 1.30 95% CI 1.14─1.48). They had higher risk of experiencing a ≥ 5% increase in BMI (HR 1.31 95% CI 1.20─1.43), WC (HR 1.35 95% CI 1.25─1.45) and %BF (HR 1.14 95% CI 1.03─1.25), than those in the lowest quartile of consumption. Our findings provide evidence that higher consumption of ultra-processed food is strongly associated with a higher risk of multiple indicators of obesity in the UK adult population. Policy makers should consider actions that promote consumption of fresh or minimally processed foods and reduce consumption of ultra-processed foods.
Publisher: Wiley
Date: 23-05-2019
DOI: 10.1111/MCN.12819
Publisher: Emerald
Date: 20-09-2021
Abstract: The current pilot study explored food insecurity, food waste, food related behaviours and cooking confidence of UK consumers following the COVID-19 lockdown. Data were collected from 473 UK-based consumers (63% female) in March 2020. A cross-sectional online survey measured variables including food insecurity prevalence, self-reported food waste, food management behaviours, confidence and frequency of use of a range of cooking methods, type of food eaten (ultra-processed, semi-finished, unprocessed) and packaging type foods are purchased in. 39% of participants have experienced some food insecurity in the last 12 months. Being younger, having a greater BMI and living in a smaller household were associated with food insecurity. Green leaves, carrots, potatoes and sliced bread are the most wasted of purchased foods. Polenta, green leaves and white rice are the most wasted cooked foods. Food secure participants reported wasting a smaller percentage of purchased and cooked foods compared to food insecure participants. Overall, participants were most confident about boiling, microwaving and stir-frying and least confident with using a pressure cooker or sous vide. Food secure participants were more confident with boiling, stir-frying, grilling and roasting than insecure food participants. This has implications for post lockdown policy, including food policies and guidance for public-facing communications. We identified novel differences in self-report food waste behaviours and cooking confidence between the food secure and insecure consumers and observed demographics associated with food insecurity.
Publisher: Elsevier BV
Date: 05-2021
Publisher: MDPI AG
Date: 20-07-2022
DOI: 10.3390/NU14142961
Abstract: British children have the highest levels of ultra-processed food (UPF) consumption in Europe. Schools are posited as a positive setting for impacting dietary intake, but the level of UPFs consumed in schools is currently unknown. This study determined the UPF content of school food in the UK. We conducted a pooled cross-sectional analysis of primary (4–11 years, n = 1895) and secondary schoolchildren (11–18 years, n = 1408) from the UK’s National Diet and Nutrition Survey (2008–2017). Multivariable quantile regression models determined the association between meal-type (school meal or packed lunch) and lunchtime UPF intake (NOVA food classification system). We showed that on average, UPF intake was high in both primary (72.6% total lunch Kcal) and secondary schoolchildren (77.8% total lunch Kcal). Higher UPF intakes were observed in packed lunch consumers, secondary schoolchildren, and those in lower income households. This study highlights the need for a renewed focus on school food. Better guidance and policies that consider levels of industrial processing in food served in schools are needed to ensure the dual benefit of encouraging school meal uptake and equitably improving children’s diets.
Publisher: Frontiers Media SA
Date: 23-02-2021
Abstract: In this paper, we discuss the use of natural language processing and artificial intelligence to analyze nutritional and sustainability aspects of recipes and food. We present the state-of-the-art and some use cases, followed by a discussion of challenges. Our perspective on addressing these is that while they typically have a technical nature, they nevertheless require an interdisciplinary approach combining natural language processing and artificial intelligence with expert domain knowledge to create practical tools and comprehensive analysis for the food domain.
Location: Brazil
Location: Brazil
No related grants have been discovered for Fernanda Rauber.