Data_Sheet_1_Educational inequality in consumption of in natura or minimally processed foods and ultra-processed foods: The intersection between sex and race/skin color in Brazil.PDF

BackgroundIt remains uncertain how the intersection between educational, gender, and race/skin color inequalities influences food consumption in Brazil. In this study, we examined the educational inequality in the consumption of in natura/minimally processed and ultra-processed foods by Brazilians with an intersectional perspective between sex and race/color.MethodsWe used cross-sectional data from the Telephone Surveillance System (VIGITEL 2019), comprising 52,443 participants ≥ 18 years. Daily food consumption was considered high when consumption of ≥5 foods for each food group was reported the day before the survey. Educational inequality in food consumption was assessed by the slope index of inequality (SII) and the relative index of inequality (RII) according to sex and race/color (White; Black/Brown). Positive SII and RII values > 1.0 indicate higher food consumption among more educated participants.ResultsThe consumptions of in natura/minimally processed and ultra-processed foods were more prevalent in those with the highest level of education (≥12 years) and intermediate education (9–11 years), respectively. However, highly educated White women had higher consumption of in natura/minimally processed foods than Black women with the same education level, and White men in low and intermediate school levels had higher consumption of these foods than Black men with the same education levels. We found higher absolute educational inequality for in natura/minimally processed foods among White women (SII 21.8, 95% CI 15.3, 28.4) and Black/Brown men (SII 19.3, 95% CI 12.5, 26.1). Black/Brown men (SII 7.3, 95% CI 0.5, 14.0) and Black/Brown women (SII 5.6, 95% CI 1.0, 10.2) had higher absolute educational inequality than White men (SII −3.3, 95% CI −10.9, 4.3; P = 0.04) in the consumption of ultra-processed foods.ConclusionEducational inequalities influenced the consumption of in natura/minimally processed more than ultra-processed foods, and, for the latter, inequalities were greater among Black/Brown men and women than among White men.</p

Ultra-processed Foods Consumption and Increased Risk of Metabolic Syndrome in Adults – the ELSA-Brasil

   Objective: To investigate the association between ultra-processed food (UPF) consumption and the incidence of metabolic syndrome. Research Design and Methods: From 2008 to 2010, we enrolled 15105 adults, aged 35-74 years, employees from six public education/research institutions to assemble the Longitudinal Study of Adult Health (ELSA-Brasil). We used a food frequency questionnaire to assess UPF consumption (grams/day) at baseline. We then assessed the outcomes of those returning to visits between 2012-2014 and 2017-2019. We defined incident metabolic syndrome by the presence of at least three of the five abnormalities – high fasting glucose, high triglycerides, low HDL cholesterol, high blood pressure, and abdominal obesity, after excluding those meeting such criteria at baseline. We excluded additionally those who had missing data or an implausible energy intake, leaving 8065 participants. Results: The median age was 49, 59% were women, and the median consumption of UPFs was 366 g/day. After eight years, there were 2508 new cases of metabolic syndrome. In robust Poisson regression, adjusting for socio-demographics, behavioral factors, and energy intake, we found a 7% (RR=1.07, 95%CI 1.05-1.08) higher risk of incident metabolic syndrome for an increase of 150 g/day in UPF consumption. Similarly, those in the 4th quartile (compared to the 1st quartile) had a 33% increased risk (RR=1.33; 95%CI 1.20-1.47). Further adjustment for BMI attenuated these associations (respectively, RR=1.04; 95%CI 1.02-1.06; RR=1.19, 95%CI 1.07-1.32). Conclusions: Greater consumption of UPFs is associated with an increased risk of metabolic syndrome. These findings have important implications for diabetes and cardiovascular disease prevention and management.</p