Caracterização dos alimentos ultraprocessados consumidos por crianças de seis meses a cinco anos de idade usuárias de Unidades Básicas de Saúde (UBS) no Município do Rio de Janeiro

Abstract

Introduction: Ultraprocessed foods (UPFs) present an inadequate nutritional profile, unfavorable to health and negatively impact the nutritional quality of food. There are still few studies that characterized the UPF consumed in this age group. Objective: To analyze the nutritional composition of UPFs consumed by children from six months to five years of age assisted at Basic Health Units (BHUs) in the city of Rio de Janeiro. Method: cross-sectional study with a representative probabilistic sample of children aged six months to five years attended at BHUs in the city of Rio de Janeiro (n = 536). Data collection consisted of market research to register UPFs labels referred by the participants in 24 hours recalls. The 351 different UPFs referred were divided into 22 groups and 38 subgroups, and were characterized by averages of the values found for calories, total fats, saturated fats, trans fats, fiber and sodium in 100 grams of the product and per portion indicated by the manufacturer. It was also examined whether the nutritional composition (in 100g) of the reported UPF was different (differences greater than 20%) between younger children and those aged two years and older. Finally, the Nutrition Profile Model of the Pan American Health Organization (PAHO) was applied for each UPF and for each of the 22 groups (considering here the average percentage of nutrients observed in the group) to identify if the referred UPFs had exceeded in critical nutrients (total fat, saturated fat, trans fat and sodium). Results: Among the 351 UPFs cited, we should highlight (in number of products): sweetened beverages (n=82); biscuits (n = 60); sweets and treats (n = 52); ultra-processed yogurts and dairy drinks (n=35); salty snacks and chips, and flour and thickeners (n = 14). The analysis of the nutritional composition of the different groups and subgroups in 100g showed that UPFs contain excessive energy, total fats, saturated fats, trans fats, and sodium and few fibers. Analyzing the nutritional composition of the UPF groups according to the age group, in 32.6% of the possible comparisons, there was a difference between the values observed, being more unfavorable for children under two years for total fats and saturated fats and, for the group of older children, for sodium and trans fat. When applying the PAHO Nutrition Profile Model, 63.3% presented of the UPFs exceeded at least one critical nutrient, with emphasis on the groups of ultra-processed cheeses and creamy cheeses, instant noodles and processed meats and sausages that presented 100% of foods with excess of total fats, saturated fats and sodium. Some UPF groups far exceeded the limit established by PAHO and three of them exceed this limit in all parameters: ultraprocessed cheese and cheese, processed meats and sausages, and biscuits. Conclusion: UPFs consumed by children attended at the Public Health System in Rio de Janeiro have an unbalanced nutritional profile and, in the majority, exceed in at least one critical nutrient. Educational actions and regulatory measures are necessary to discourage their consumption