ArticlePloS one2020
Energy contribution of NOVA food groups and the nutritional profile of the Brazilian rural workers' diets.
Article in PloS one, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers, 2 of them syntheses that pooled it.
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Who cites it
17 citing papers in PubMed, 2 syntheses or guidelines pooled it, 28 citations in OpenAlex.
- Ultra-Processed Foods and Nutritional Dietary Profile: A Meta-Analysis of Nationally Representative Samples.Nutrients · 2021Pooled it
- A Systematic Review of Worldwide Consumption of Ultra-Processed Foods: Findings and Criticisms.Nutrients · 2021Pooled it
- Traditional Brazilian dietary pattern as a factor associated with lower prevalence of dynapenic abdominal obesity in hemodialysis patients.BMC nephrology · 2026Article
- Longitudinal changes in processed food intake and their daily caloric contribution among Ghanaian populations living in Ghana and Europe: findings from the prospective Research on Obesity and Diabetes among African Migrants (RODAM) cohort study.BMC global and public health · 2026Article
- Consumption Patterns of NOVA Food Groups and their Association with Body Mass Index among Jordanian Adults.Journal of epidemiology and global health · 2025Article
- Neck circumference cutoff point as a predictor of metabolic syndrome in Brazilian rural workers.PloS one · 2025Article
- Rethinking the Social Determination of Food in Chile Through Practices and Interactions of Actors in Food Environments: Nonexperimental, Cross-Sectional Study.JMIR research protocols · 2024Article
- Quantitative Assessment of the Inadequate Intake of Macronutrients, Minerals, and Vitamins Associated with Ultra-Processed Food Consumption.International journal of environmental research and public health · 2024Observational
- Ultra-processed foods consumption among a USA representative sample of middle-older adults: a cross-sectional analysis.The British journal of nutrition · 2024Article
- Precision Food Composition Data as a Tool to Decipher the Riddle of Ultra-Processed Foods and Nutritional Quality.Foods (Basel, Switzerland) · 2024Article
- Food consumption by NOVA food classification, metabolic outcomes, and barriers to healthy food consumption among university students.Food science & nutrition · 2024Article
- Assessment of ultra processed foods consumption in Senegal: validation of the Nova-UPF screener.Archives of public health = Archives belges de sante publique · 2024Article
- Consumption of ultra-processed foods and risk of multimorbidity of cancer and cardiometabolic diseases: a multinational cohort study.The Lancet regional health. Europe · 2023Article
- Metabolic Syndrome and Associated Factors in Farmers in Southeastern Brazil: A Cross-Sectional Study.International journal of environmental research and public health · 2023Observational
- Article
- Prevalence and determinants of obesity and abdominal obesity among rural workers in Southeastern Brazil.PloS one · 2022Article
- Association of Selenium Intake and Development of Depression in Brazilian Farmers.Frontiers in nutrition · 2021Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
We estimated the caloric contribution of minimally processed foods, processed culinary ingredients, processed foods and ultra-processed foods in Brazilian farmers' diets and their association with the nutritional profile of the diet. It is an epidemiological study of cross-sectional, analytical and quantitative design with 740 farmers adults of Southeastern Brazil. Food intake data were obtained by applying three 24-hour recalls and were classified according to the degree and purpose of processing. The largest caloric contribution came from the group of minimally processed foods (64.7%), followed by ultra-processed foods (17.7%), processed culinary ingredients (12.4%), and processed foods (5.2%). Individuals in the fourth quartile of caloric contribution from minimally processed foods showed lower energy consumption (β -0.16, P<0.001) and greater consumption of all 15 micronutrients analyzed. In contrast to what was identified for this food group, the higher caloric contribution from ultra-processed foods was associated with a greater caloric content of the diet (β 0.17, P<0.001) and lower consumption of all 23 analyzed nutrients. Therefore, the caloric contribution from the consumption of ultra-processed foods in the rural area is still lower than the national average. However, measures aimed at delaying isocaloric exchanges for the group of ultra-processed foods must be carried out, maintaining the local food culture, since this group had worse nutritional levels. In addition, incentives to the greater consumption of minimally processed foods should be carried out, due to their nutritional quality.
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