Food Consumption According to Degree of Food Processing, Behavioral Variables, and Sociodemographic Factors: Findings from a Population-based Study in Brazil

Objectives: This study aimed to investigate the consumption levels of foods at different degrees of processing and their associations with sociodemographic and behavioral characteristics of Brazilian adults.

Methods: This is a cross-sectional, population-based study involving 976 adult individuals (ages 20 to 59 y) of both sexes, living in the municipality of Viçosa, Minas Gerais State, Brazil. Participants were selected using a probabilistic sampling technique. Consumed foods were categorized into four groups: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultraprocessed foods. Associations were tested using linear regression.

Results: Unprocessed and minimally processed foods accounted for 61.3% of the total energy intake and were positively associated with age and negatively associated with level of education (β = -6.86; 95% confidence interval [CI] [-10.16 to -3.57]) and sedentary behavior (β = 3.24; 95% CI [-5.88 to -0.61]). Ultraprocessed foods accounted for 23.6% of the total energy intake, and consumption was negatively associated with age and positively associated with sedentary behavior (β = 0.005; 95% CI [0.00008-0.01]) and tertiary education (β = 5.42; 95% CI [2.71-8.13]).

Conclusions: Ultraprocessed foods contribute more to the daily energy intake of younger individuals, and ultraprocessed food consumption is positively associated with sedentary activity and level of education.