Daniel Henrique Bandoni

Estimativa de consumo de sódio pela população brasileira, 2008-2009

OBJECTIVEnTo update estimates of sodium intake in Brazil.nnnMETHODSnWe used data from the Brazilian Household Budget Survey of 2008-2009. Records of food purchases of households were converted into nutrients using food composition tables. Mean sodium availability per person per day and mean adjusted availability for a 2,000 kcal daily energy intake were calculated. The contribution of food groups to the total household sodium availability was calculated and compared to results estimated from the 2002-2003 Household Budget Survey.nnnRESULTSnMean daily sodium available for consumption in Brazilian households was 4.7 g per 2,000 kcal per day, thus still more than twice the recommended levels of intake for this nutrient. Although most of the sodium available for intake is derived from table salt or salt-based condiments (74.4%), the fraction derived from processed foods with added salt showed a strong linear increase with household income (12.3% of total sodium intake in the lower quintile of per capita income distribution and 27.0% in the upper quintile). There was a reduction in the contribution of salt and salt-based condiments (76.2% to 74.4%) and fresh or processed foods without added salt (6.6% to 4.8%) and an increase of processed foods with added salt (15.8% to 18.9%) and ready meals (1.4% to 1.6%), when compared to results estimated from the 2002-2003 Household Budget Survey.nnnCONCLUSIONSnSodium intake in Brazil remains at levels above the recommended maximum for this nutrient in all Brazilian macro regions and income strata. There was stability in the total household sodium availability, and an increase in the fraction from processed foods with addition of salt and ready meals, when comparing 2008-2009 with 2002-2003.OBJETIVO: Atualizar estimativas sobre consumo de sodio no Brasil. METODOS: Foram utilizados dados da Pesquisa de Orcamentos Familiares 2008-2009. Realizou-se a conversao em nutrientes dos registros de aquisicao de alimentos dos domicilios brasileiros por meio de tabelas de composicao de alimentos. Foram calculadas a disponibilidade media de sodio/pessoa/dia e a disponibilidade media ajustada para um consumo energetico diario de 2.000 kcal. Calculou-se a contribuicao de grupos de alimentos selecionados para o total de sodio disponivel para consumo no domicilio e comparou-se com aqueles da Pesquisa de Orcamentos Familiares 2002-2003. RESULTADOS: A quantidade diaria de sodio disponivel para consumo nos domicilios brasileiros foi de 4,7 g para ingestao diaria de 2.000 kcal, mantendo-se mais de duas vezes superior ao limite recomendado de ingestao desse nutriente. A maior parte do sodio disponivel para consumo provem do sal de cozinha e de condimentos a base de sal (74,4%), mas a fracao proveniente de alimentos processados com adicao de sal aumentou linear e intensamente com o poder aquisitivo domiciliar (12,3% do total de sodio no quinto inferior da distribuicao da renda por pessoa e 27,0% no quinto superior). Observou-se reducao na contribuicao de sal e condimentos a base de sal (76,2% para 74,4%) e dos alimentos in natura ou processados sem adicao de sal (6,6% para 4,8%) e aumento dos alimentos processados com adicao de sal (15,8% para 18,9%) e dos pratos prontos (1,4% para 1,6%) na comparacao com a Pesquisa de Orcamentos Familiares 2002-2003. CONCLUSOES: O consumo de sodio no Brasil mantem-se em niveis acima da recomendacao maxima para esse nutriente em todas as macrorregioes e classes de renda brasileiras. Observou-se estabilidade na disponibilidade domiciliar total de sodio e aumento na fracao proveniente dos alimentos processados com adicao de sal e dos pratos prontos, na comparacao de 2008-2009 com 2002-2003.

Trends in spending on eating away from home in Brazil, 2002-2003 to 2008-2009

The study aims to describe trends in food consumption away from home in Brazil from 2002-2003 to 2008-2009 and to analyze the influence of income on this behavior. The authors used data collected by the Household Budget Surveys conducted by the Brazilian Institute of Geography and Statistics (IBGE) in 2002-2003 and 2008-2009. The information analyzed in this study involves records of food and beverage purchases for consumption away from home. Trends in eating away from home were estimated for the total population and according to demographic and economic strata. The association between the share of food consumed away from home and income was studied using regression models to estimate income elasticity coefficients. The share of eating away from home increased 25% during the period, reaching 28% of total spending on food. Each 10% increase in mean per capita income leads to a 3.5% increase in the share of food consumed away from home. This suggests that income growth will result in future increases in the share of eating away from home.Abstract The study aims to describe trends in food con -sumption away from home in Brazil from 2002-2003 to 2008-2009 and to analyze the influence of income on this behavior. The authors used data collected by the Household Budget Sur-veys conducted by the Brazilian Institute of Ge-ography and Statistics (IBGE) in 2002-2003 and 2008-2009. The information analyzed in this study involves records of food and beverage pur-chases for consumption away from home. Trends in eating away from home were estimated for the total population and according to demo-graphic and economic strata. The association between the share of food consumed away from home and income was studied using regression models to estimate income elasticity coefficients. The share of eating away from home increased 25% during the period, reaching 28% of total spending on food. Each 10% increase in mean per capita income leads to a 3.5% increase in the share of food consumed away from home. This suggests that income growth will result in future increases in the share of eating away from home.Food Consumption; Nutrition Surveys; Income

Estimated sodium intake for the Brazilian population, 2008-2009

OBJECTIVEnTo update estimates of sodium intake in Brazil.nnnMETHODSnWe used data from the Brazilian Household Budget Survey of 2008-2009. Records of food purchases of households were converted into nutrients using food composition tables. Mean sodium availability per person per day and mean adjusted availability for a 2,000 kcal daily energy intake were calculated. The contribution of food groups to the total household sodium availability was calculated and compared to results estimated from the 2002-2003 Household Budget Survey.nnnRESULTSnMean daily sodium available for consumption in Brazilian households was 4.7 g per 2,000 kcal per day, thus still more than twice the recommended levels of intake for this nutrient. Although most of the sodium available for intake is derived from table salt or salt-based condiments (74.4%), the fraction derived from processed foods with added salt showed a strong linear increase with household income (12.3% of total sodium intake in the lower quintile of per capita income distribution and 27.0% in the upper quintile). There was a reduction in the contribution of salt and salt-based condiments (76.2% to 74.4%) and fresh or processed foods without added salt (6.6% to 4.8%) and an increase of processed foods with added salt (15.8% to 18.9%) and ready meals (1.4% to 1.6%), when compared to results estimated from the 2002-2003 Household Budget Survey.nnnCONCLUSIONSnSodium intake in Brazil remains at levels above the recommended maximum for this nutrient in all Brazilian macro regions and income strata. There was stability in the total household sodium availability, and an increase in the fraction from processed foods with addition of salt and ready meals, when comparing 2008-2009 with 2002-2003.OBJETIVO: Atualizar estimativas sobre consumo de sodio no Brasil. METODOS: Foram utilizados dados da Pesquisa de Orcamentos Familiares 2008-2009. Realizou-se a conversao em nutrientes dos registros de aquisicao de alimentos dos domicilios brasileiros por meio de tabelas de composicao de alimentos. Foram calculadas a disponibilidade media de sodio/pessoa/dia e a disponibilidade media ajustada para um consumo energetico diario de 2.000 kcal. Calculou-se a contribuicao de grupos de alimentos selecionados para o total de sodio disponivel para consumo no domicilio e comparou-se com aqueles da Pesquisa de Orcamentos Familiares 2002-2003. RESULTADOS: A quantidade diaria de sodio disponivel para consumo nos domicilios brasileiros foi de 4,7 g para ingestao diaria de 2.000 kcal, mantendo-se mais de duas vezes superior ao limite recomendado de ingestao desse nutriente. A maior parte do sodio disponivel para consumo provem do sal de cozinha e de condimentos a base de sal (74,4%), mas a fracao proveniente de alimentos processados com adicao de sal aumentou linear e intensamente com o poder aquisitivo domiciliar (12,3% do total de sodio no quinto inferior da distribuicao da renda por pessoa e 27,0% no quinto superior). Observou-se reducao na contribuicao de sal e condimentos a base de sal (76,2% para 74,4%) e dos alimentos in natura ou processados sem adicao de sal (6,6% para 4,8%) e aumento dos alimentos processados com adicao de sal (15,8% para 18,9%) e dos pratos prontos (1,4% para 1,6%) na comparacao com a Pesquisa de Orcamentos Familiares 2002-2003. CONCLUSOES: O consumo de sodio no Brasil mantem-se em niveis acima da recomendacao maxima para esse nutriente em todas as macrorregioes e classes de renda brasileiras. Observou-se estabilidade na disponibilidade domiciliar total de sodio e aumento na fracao proveniente dos alimentos processados com adicao de sal e dos pratos prontos, na comparacao de 2008-2009 com 2002-2003.

Eating out or in from home: analyzing the quality of meal according eating locations

OBJETIVO: Analisar a qualidade da refeicao de trabalhadores do municipio de Sao Paulo, segundo o local de realizacao da refeicao. METODOS: Estudo transversal, que avaliou a alimentacao de 815 trabalhadores por meio de recordatorio de 24 horas. Para o presente estudo, foram avaliados os dados do almoco dos trabalhadores, conforme o local de realizacao da refeicao. Os locais foram agrupados em: domicilio, local de trabalho e restaurante comercial. Como indicadores de qualidade da refeicao utilizou-se consumo de energia e densidade energetica; participacao calorica dos macronutrientes, de 10 grupos de alimentos e de bebidas acucaradas; e densidade de fibras. Comparou-se os indicadores brutos, segundo local de realizacao da refeicao, por meio do teste analysis of variance, e os valores preditos para os indicadores, ajustados por sexo, idade e escolaridade, utilizando modelos de regressao linear multipla. RESULTADOS: As refeicoes realizadas no local de trabalho apresentam menor densidade energetica, maior densidade de fibras e maior participacao de hortalicas, frutas e leguminosas, se comparadas as realizadas no domicilio. Por outro lado, as refeicoes realizadas em restaurantes comerciais resultaram em consumo superior de acucares e doces e oleos e gorduras, quando comparadas aquelas realizadas no domicilio. CONCLUSAO: Ha influencia do local de realizacao da refeicao na qualidade da alimentacao, portanto, os inqueritos dieteticos devem avancar na questao da avaliacao do consumo alimentar dentro ou fora do domicilio, fazendo-se necessario avaliar o local especifico em que cada refeicao e realizada.

Leptin as a cardiovascular risk marker in metabolically healthy obese: Hyperleptinemia in metabolically healthy obese.

Adipokines contribute to the inflammatory process which can lead to obesity-associated cardiometabolic complications. Metabolically healthy obese individuals seem to be protected or more resistant to develop these complications and it is intriguing why some individuals develop comorbidities and others do not. Thus, we questioned whether the differences between metabolically healthy and unhealthy obese relied on the alterations in metabolic profile, characterized by serum leptin and adiponectin. A total of 142 obese adults were divided into 2 groups - metabolically healthy obese (MHO) or unhealthy obese (MUO) - and they were evaluated for anthropometric measures, body composition, blood pressure, dietary intakes and plasma levels of leptin and adiponectin. Leptin/adiponectin ratio (L/A) was calculated. Age, BMI and blood pressure were higher in the MUO. No differences in anthropometric measurements, body composition, dietary intake and dietary quality were observed between groups. Leptin were significantly higher in the MUO (53.07xa0±xa034.56 versus 36.27xa0±xa024.02xa0ng/ml in the MHO, rxa0<xa00.04). The logistic regression analysis demonstrated that leptin was an important factor associated with not being healthy, independent of age, body weight and BMI. There were no differences between groups for adiponectin and L/A. Leptin correlated positively with body weight (rxa0=xa00.25, rxa0<xa00.05), BMI (rxa0=xa00.38, rxa0<xa00.05) and BF (rxa0=xa00.74, rxa0<xa00.05), and negatively with FFM (rxa0=xa0-0.74, rxa0<xa00.05). Our findings suggest that leptin is an important cardiovascular disease marker to obese population and can contribute to evaluate metabolic risks in these individuals.

Impact of an educational intervention using e-mail on diet quality

Purpose – The purpose of this paper is to assess the impact of a worksite nutritional intervention on the dietary quality of adult workers from the city of Sao Paulo, Brazil. Design/methodology/approach – A 6-month controlled community trial was performed involving 236 workers from Sao Paulo, Brazil. The intervention was implemented through interactive software that sends recommendations about diet and physical activity by e-mail. Data were collected for all participants using a 24-hour dietary recall and also for a sub-sample containing 25.4 per cent of the participants. Diet quality was assessed by the diet quality index adjusted (DQIa) comprising 10 components (grains and tubers; vegetables; fruits; milk and dairy products; meat and eggs; beans and legumes; total fat; saturated fat; sodium; and variety), scored from 0 (inadequate consumption) to 10 (recommended consumption). Intragroup impact of the intervention was assessed according to variation in total DQIa, its components and energy consumption. I...

Acquisition of family farm foods for school meals: Analysis of public procurements within rural family farming published by the cities of São Paulo state

Objective: To assess the food profile in the public procurement within rural family farming for the acquisition of family farm foods for the National School Feeding Program in the cities of Sao Paulo state, Brazil. Methods: A total of 122 public procurement within rural family farming published electronically by 99 cities from January to September of 2013 were analyzed. The foods were classified in the following groups: grains; roots and tubers; legumes; meat; fish; vegetables; fruits; processed foods; ingredients; and milk. The cities were grouped into quartiles according to the number of elementary school students. The foods listed in the public procurement within rural family farming were then assessed according to city size. The Kruskal-Wallis test verified the difference between the number of foods in each group and in each quartile (p<0.05). Results: Of all the foods, the most common groups in the public procurement within rural family farming were the vegetable and fruit groups, representing 50 and 31%, respectively. The number of foods in the groups of grains, legumes, and milk in the public procurement within rural family farming increased with the number of students. On the other hand, cities with fewer students acquired more foods from the fruit group, resulting in differences between the quartiles (p<0.05). The group of processed foods was requested by 41% of the cities. Conclusion: Fresh foods were the most common types of foods in the public procurement within rural family farming, demonstrating that the acquisition of family farm products can contribute to school meal quality.

Evolução das despesas com alimentação fora do domicílio e influência da renda no Brasil, 2002/2003 a 2008/2009

The study aims to describe trends in food consumption away from home in Brazil from 2002-2003 to 2008-2009 and to analyze the influence of income on this behavior. The authors used data collected by the Household Budget Surveys conducted by the Brazilian Institute of Geography and Statistics (IBGE) in 2002-2003 and 2008-2009. The information analyzed in this study involves records of food and beverage purchases for consumption away from home. Trends in eating away from home were estimated for the total population and according to demographic and economic strata. The association between the share of food consumed away from home and income was studied using regression models to estimate income elasticity coefficients. The share of eating away from home increased 25% during the period, reaching 28% of total spending on food. Each 10% increase in mean per capita income leads to a 3.5% increase in the share of food consumed away from home. This suggests that income growth will result in future increases in the share of eating away from home.Abstract The study aims to describe trends in food con -sumption away from home in Brazil from 2002-2003 to 2008-2009 and to analyze the influence of income on this behavior. The authors used data collected by the Household Budget Sur-veys conducted by the Brazilian Institute of Ge-ography and Statistics (IBGE) in 2002-2003 and 2008-2009. The information analyzed in this study involves records of food and beverage pur-chases for consumption away from home. Trends in eating away from home were estimated for the total population and according to demo-graphic and economic strata. The association between the share of food consumed away from home and income was studied using regression models to estimate income elasticity coefficients. The share of eating away from home increased 25% during the period, reaching 28% of total spending on food. Each 10% increase in mean per capita income leads to a 3.5% increase in the share of food consumed away from home. This suggests that income growth will result in future increases in the share of eating away from home.Food Consumption; Nutrition Surveys; Income

Consumo de hortaliças e sua relação com os alimentos ultraprocessados no Brasil

OBJETIVO Caracterizar a aquisicao domiciliar e o consumo alimentar individual de hortalicas no Brasil e analisar sua relacao com o consumo de alimentos ultraprocessados. METODOS Foram utilizados dados de aquisicao de alimentos para consumo no domicilio e de consumo alimentar individual da Pesquisa de Orcamentos Familiares 2008–2009. A Pesquisa de Orcamentos Familiares estudou a aquisicao […]ABSTRACT OBJECTIVE To characterize the household purchase and the individual consumption of vegetables in Brazil and to analyze their relation with the consumption of ultra-processed foods. METHODS We have used data on the purchase of food for household consumption and individual consumption from the 2008–2009 Brazilian Household Budget Survey. The Brazilian Household Budget Survey studied the purchase of food of 55,970 households and the food consumption of 34,003 individuals aged 10 years and over. The foods of interest in this study were vegetables (excluding roots and tubers) and ultra-processed foods. We have described the amount of vegetables (grams) purchased and consumed by all Brazilians and according to the quintiles of caloric intake of ultra-processed food. To this end, we have calculated the crude and predicted values obtained by regression models adjusted for sociodemographic variables. We have analyzed the most commonly purchased types of vegetables (% in the total amount) and, in relation to individual food consumption, the variety of vegetables consumed (absolute number), the participation (%) of the types of culinary preparations based on vegetables, and the time of consumption. RESULTS The adjusted mean household purchase of vegetables was 42.9 g/per capita/day. The adjusted mean individual consumption was 46.1 g. There was an inverse relation between household purchase and individual consumption of vegetables and ultra-processed foods. Ten types of vegetables account for more than 80% of the total amount usually purchased. The variety consumed was, on average, 1.08 type/per capita/day. Approximately 60% of the vegetables were eaten raw, and the amount consumed at lunch was twice that consumed at dinner; individuals with higher consumption of ultra-processed foods tended to consume even less vegetables at dinner. CONCLUSIONS The consumption of vegetables in Brazil is insufficient, and this is worse among individuals with higher consumption of ultra-processed foods. The most frequent habit was to consume raw vegetables at lunch and with limited variety.

Positive influence of school meals on food consumption in Brazil

OBJECTIVEnTo analyze the contribution of school meals to healthy food consumption among public school students in Brazil.nnnMETHODSnThe data from the National Adolescent School-Based Health Survey (PeNSE), containing 86,660 ninth-grade students, were used. The students were asked about their consumption of school meals and of food in general over the preceeding seven days and on the day before the interview. A multinomial regression was performed to assess the relationship between the students food consumption over the previous seven days and regular consumption of school meals (≥3 days/week), which were adjusted for sociodemographic factors. Poisson regression models were used for the relationship between food consumed on the day before the interview and regular consumption of school meals.nnnRESULTSnNearly one in five students (22.8%) stated that they consume school meals regularly. The adjusted analyses revealed that the consumption of school meals was associated positively with moderate (3-4 days/week) and regular (≥5 days/week) consumption of beans, raw or cooked vegetables, cooked vegetables, and fruits, and with moderate consumption of raw vegetables. In addition, school meal consumption was associated negatively with moderate or regular consumption of fried salty snacks and processed meat, and with regular consumption of packaged salty snacks, crackers, sweet biscuits, and sweets. Based on food consumption on the day preceding the interview, the consumption of school meals significantly affect the consumption of raw and cooked vegetables, and fruits.nnnCONCLUSIONnSchool meal consumption affects positively the consumption of healthy foods among students.