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Disponibilidad de productos alimentarios listos para el consumo en los hogares de Chile y su impacto sobre la calidad de la dieta (2006-2007) / Household availability of ready-to-consume food and drink products in Chile: impact on nutritional quality of the diet
Crovetto M, Mirta; Uauy, Ricardo; Martins, Ana Paula; Moubarac, Jean Claude.
Afiliação
  • Crovetto M, Mirta; Universidad de Playa Ancha. Facultad de Ciencias de la Salud. Centro de Estudios Avanzados. Valparaíso. CL
  • Uauy, Ricardo; Universidad de Playa Ancha. Facultad de Ciencias de la Salud. Centro de Estudios Avanzados. Valparaíso. CL
  • Martins, Ana Paula; Universidad de Playa Ancha. Facultad de Ciencias de la Salud. Centro de Estudios Avanzados. Valparaíso. CL
  • Moubarac, Jean Claude; Universidad de Playa Ancha. Facultad de Ciencias de la Salud. Centro de Estudios Avanzados. Valparaíso. CL
Rev. méd. Chile ; 142(7): 850-858, jul. 2014. tab
Article em Es | LILACS | ID: lil-726176
Biblioteca responsável: CL1.1
ABSTRACT

Background:

Processed foodstuff may have a lower nutritional value than natural products.

Aim:

To analyze the impact of ready-to-consume products on diet quality of Chilean households. Material and

Methods:

A national representative sample of 10,096 households, based on the 6th Survey on Household Budget and Expenses (VI Encuesta de Presupuestos y Gastos Familiares, 2006-2007), was studied. Foodstuffs were classified as follows 1) Unprocessed foods or minimally processed foods (G1); 2) Processed culinary ingredients (G2); and 3) Ready-to-consume products (G3). Calorie contribution and energy availability of each household food group, was calculated. The nutritional profile of the national food basket was calculated and compared with two simulated baskets (G3 vs G1+G2), based on international nutritional recommendations.

Results:

Overall energy availability was of 1,885 kcal per capita/ day; 24% derived from unprocessed foods (G1), 21% from processed culinary ingredients (G2) and 55% from ready-to-consume products (G3), whose proportion increased along with income level. The 2007 national food basket contained an excess of total fat (34% vs 30%), free sugars (16% vs 10%), energy density (2.1 vs 1.3 kcal/gram) and a low amount of fiber (8.4 vs 12.5 g/1,000 kcal). The basket consisting in ready-to-consume products (G3) had a higher percentage of carbohydrates (61% vs 46%) than the basket consisting in unprocessed foods and ingredients (G1 + G2). It also had a higher percentage of free sugars (17% vs 15%), less dietary fiber (7 vs. 10 g/1,000 kcal) and, above all, a higher energy density (2.6 vs 1.6 kcal/g).

Conclusions:

The Chilean dietary pattern, based on ready-to-consume products (G3), is affecting the nutritional quality of the diet.
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Texto completo: 1 Coleções: 01-internacional Base de dados: LILACS Assunto principal: Ingestão de Energia / Dieta / Comportamento Alimentar / Fast Foods / Valor Nutritivo Tipo de estudo: Prognostic_studies Limite: Humans País/Região como assunto: America do sul / Chile Idioma: Es Revista: Rev. méd. Chile Assunto da revista: MEDICINA Ano de publicação: 2014 Tipo de documento: Article País de afiliação: Chile País de publicação: Chile
Texto completo
Adicionar na Minha BVS
Imprimir
XML
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: LILACS Assunto principal: Ingestão de Energia / Dieta / Comportamento Alimentar / Fast Foods / Valor Nutritivo Tipo de estudo: Prognostic_studies Limite: Humans País/Região como assunto: America do sul / Chile Idioma: Es Revista: Rev. méd. Chile Assunto da revista: MEDICINA Ano de publicação: 2014 Tipo de documento: Article País de afiliação: Chile País de publicação: Chile