ArticlePublic health nutrition2018
Effects of reducing processed culinary ingredients and ultra-processed foods in the Brazilian diet: a cardiovascular modelling study.
Article in Public health nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers, 4 of them syntheses that pooled it.
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Who cites it
23 citing papers in PubMed, 4 syntheses or guidelines pooled it.
- Modelling health and economic impact of nutrition interventions: a systematic review.European journal of clinical nutrition · 2023Pooled it
- Ultra-Processed Food Availability and Noncommunicable Diseases: A Systematic Review.International journal of environmental research and public health · 2021Pooled it
- Consumption of ultra-processed foods and health outcomes: a systematic review of epidemiological studies.Nutrition journal · 2020Pooled it
- Food processing and cardiometabolic risk factors: a systematic review.Revista de saude publica · 2020Pooled it
- Costa Rica's trans-fat ban impact on cardiovascular disease: a macrosimulation study.Revista panamericana de salud publica = Pan American journal of public health · 2025Article
- Association between gut microbiota and ultra-processed foods consumption among the patients with type 2 diabetes: a cross-sectional study.Nutrition & metabolism · 2024Article
- Ultra-processed foods consumption and diet quality among preschool children and women of reproductive age from Argentina.Public health nutrition · 2023Article
- Ultra-processed food consumption and metabolic syndrome: a cross-sectional study in Quilombola communities of Alagoas, Brazil.International journal for equity in health · 2023Article
- Article
- Development and application of the TFA macrosimulation model: a case study of modelling the impact of trans fatty acid (TFA) elimination policies in Brazil.BMC public health · 2022Article
- A Cross-Sectional Assessment of Dietary Patterns and Their Relationship to Hypertension and Obesity in Indonesia.Current developments in nutrition · 2022Article
- Evaluating intake levels of nutrients linked to non-communicable diseases in Australia using the novel combination of food processing and nutrient profiling metrics of the PAHO Nutrient Profile Model.European journal of nutrition · 2022Article
- BALANCE Dietary Index in Patients with Heart Failure, and Its Adherence in Sergipe, Brazil.Clinics and practice · 2022Article
- Article
- The estimated burden of ultra-processed foods on cardiovascular disease outcomes in Brazil: A modeling study.Frontiers in nutrition · 2022Article
- Association of ultra-processed food consumption with cardiovascular mortality in the US population: long-term results from a large prospective multicenter study.The international journal of behavioral nutrition and physical activity · 2021Article
- Impact of salt intake reduction on CVD mortality in Costa Rica: A scenario modelling study.PloS one · 2021Article
- How to protect both health and food system sustainability? A holistic 'global health'-based approach via the 3V rule proposal.Public health nutrition · 2020Article
- Article
- A Multicenter Study Evaluating the Stages of Change in Food Consumption with Warning Labels among Chilean University Students.BioMed research international · 2020Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
objectiveTo estimate the impact of reducing saturated fat, trans-fat, salt and added sugar from processed culinary ingredients and ultra-processed foods in the Brazilian diet on preventing cardiovascular deaths by 2030.
designA modelling study.
settingData were obtained from the Brazilian Household Budget Survey 2008/2009. All food items purchased were categorized into food groups according to the NOVA classification. We estimated the energy and nutrient profile of foods then used the IMPACT Food Policy model to estimate the reduction in deaths from CVD up to 2030 in three scenarios. In Scenario A, we assumed that the intakes of saturated fat, trans-fat, salt and added sugar from ultra-processed foods and processed culinary ingredients were reduced by a quarter. In Scenario B, we assumed a reduction of 50 % of the same nutrients in ultra-processed foods and processed culinary ingredients. In Scenario C, we reduced the same nutrients in ultra-processed foods by 75 % and in processed culinary ingredients by 50 %.
resultsApproximately 390 400 CVD deaths might be expected in 2030 if current mortality patterns persist. Under Scenarios A, B and C, CVD mortality can be reduced by 5·5, 11·0 and 29·0 %, respectively. The main impact is on stroke with a reduction of approximately 6·0, 12·6 and 32·0 %, respectively.
conclusionsSubstantial potential exists for reducing the CVD burden through overall improvements of the Brazilian diet. This might require reducing the penetration of ultra-processed foods by means of regulatory policies, as well as improving the access to and promotion of fresh and minimally processed foods.
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