Abordagem sobre o processamento de alimentos nas mensagens principais de guias alimentares mundiais
uma análise qualitativa
Palavras-chave:
Alimentos, dieta e nutrição, Dieta saudável, Alimentos industrializados, Recomendações nutricionaisResumo
Objetivo
Analisar o conteúdo das mensagens principais dos guias alimentares mundiais identificando a abordagem quanto ao nível de processamento dos alimentos.
Métodos
Estudo exploratório qualitativo, realizado por meio de pesquisa documental, com base na análise das mensagens principais de 96 guias alimentares selecionadas no banco de dados disponibilizado pela Food and Agriculture Organization of the United Nations. A unidade de análise consistiu em segmentos das mensagens principais cujo conteúdo foi analisado através da técnica de análise documental. Após repetidas leituras foram identificadas as recomendações que faziam referência ao processamento dos alimentos. Os dados foram extraídos segundo protocolo desenvolvido, contemplando: termos utilizados; orientação de consumo; abrangência da abordagem; presença de informações complementares (definição; justificativa; exemplificação; e orientação sobre quantidade recomendada de consumo).
Resultados
Constatou-se que 21 guias alimentares (21,88%) faziam recomendações relacionadas ao nível de processamento do alimento em suas mensagens principais, a maioria (76,19%) publicado após 2012. Os guias analisados utilizaram os termos: altamente processado, ultraprocessado, processado, minimamente processado e não processado. Orientações referentes à limitação de consumo foram as mais utilizadas pelos guias e poucos especificavam o alimento relacionado. As mensagens não apresentavam definição para os termos utilizados. Quando presentes, as justificativas eram de cunho nutricional ou de saúde.
Conclusão
Foi observada falta de consenso e padronização no que se refere aos termos utilizados, às orientações de consumo e à abrangência das recomendações apresentadas, além de pouca ou nenhuma informação complementar capaz de explicar ou justificar a abordagem realizada em relação ao nível de processamento dos alimentos.
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Copyright (c) 2023 Cintia Cassia Tonieto GRIS, Suellen Secchi MARTINELLI, Rafaela Karen FABRI, Suzi Barletto CAVALLI
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