ABSTRACT The aim of this study was to evaluate the quality, germination, storage conditions and nutritional composition of the seeds quinoa cultivars from the department of Boyacá, Amarilla de Maranganí, Quinua Semi amarga, Quinua Primavera, and Quinua Real, by determining the color of the pericarp, perigonium and the edge of the seed, germination capacity of the cultivars stored at -20 and -4°C, the imbibition rate, the grain diameter, fresh and dry weight of 100 seeds and the moisture percentage and proximal analyses. The cylindrical grain shape was common among cultivars. Amarilla Maranganí was outstanding, with weights greater than 0.40 g. The diameter of the seed was higher in Amarilla Maranganí (2.67 mm), while the smallest diameter (2.25 mm) was presented by Quinoa Real. Moisture contents were similar between materials. Quinoa Real presented the highest protein content (12.25%). Amarilla de Maranganí had the highest ash content (3.77/100 g of sample), and Quinoa Real presented the highest number of calories (366.97 g.100 g-1 of fresh weight), but the lowest amount of carbohydrates (66.96 g.100 g-1 of fresh weight) and the least amount of lipids, with 3.69 g.100 g-1 fw. We found high significant and positive correlations (r = 0.94) between calories and fat, and high significant and negative correlations (r = -093) between protein and ash. Cluster analysis grouped cultivars according to moisture, carbohydrate, protein, lipid, and ash content. It was determined that storage conditions (temperature and moisture) are fundamental for the nutritional quality of the seeds. Boyacá amarga Primavera pericarp 20 -2 4°C, 4C C 4 -4°C rate 10 analyses outstanding 040 0 40 0.4 2.67 267 2 67 (2.6 mm, mm , 2.25 225 25 (2.2 materials 12.25%. 1225 12.25% . 12 (12.25%) 3.77/100 377100 3 77 (3.77/10 sample, sample sample) 366.97 36697 366 97 (366.9 g100 g.10 g1 1 g- weight, 66.96 6696 66 96 (66.9 lipids 369 69 3.6 fw r 0.94 094 94 fat 093 -093 carbohydrate lipid temperature - 4°C 04 0. 2.6 26 6 (2. 2.2 22 122 12.25 (12.25% 3.77/10 37710 7 (3.77/1 366.9 3669 36 9 (366. g10 g.1 66.9 669 (66. 3. 0.9 09 -09 2. (2 12.2 (12.25 3.77/1 3771 (3.77/ 366. (366 66. (66 -0 ( 12. (12.2 3.77/ 377 (3.77 (36 (6 (12. 3.77 37 (3.7 (3 (12 3.7 (3. (1

Resumen La relación entre el consumo de bebidas endulzadas con sacarosa y la reducción en la ingesta de alimentos ha sido objeto de estudio en el ámbito de la salud pública y la nutrición. A medida que el consumo de estas bebidas ha aumentado en las últimas décadas, se ha observado un aumento de los problemas de salud relacionados con la alimentación. En este trabajo se analiza el efecto que tiene la ingesta crónica de agua endulzada con sacarosa sobre el consumo de alimento balanceado, el perfil lipídico, la resistencia a la insulina, y en algunos marcadores del estado nutricional como el peso, la proteína sérica total, albúmina, hemoglobina y creatinina en ratas Wistar macho. El agua endulzada con sacarosa al 12% se administró a un grupo de 9 ratas durante 8 semanas. Un grupo control de 9 ratas bebieron agua natural. El consumo de alimentos entre ambos grupos y los marcadores bioquímicos se analizaron al final del tratamiento. Las concentraciones séricas de glucosa, lípidos, proteínas totales, albúmina, creatinina y hemoglobina se midieron mediante espectroscopia. Los resultados mostraron que el grupo de ratas que consumieron agua endulzada con sacarosa ingirieron menos alimento balanceado; consumieron una mayor cantidad de líquidos y calorías. Sin embargo, el consumo de agua endulzada no modificó el perfil lipídico. Los resultados de marcadores nutricionales tales como peso, creatinina, proteínas totales, albúmina y hemoglobina mostraron que el consumo crónico de sacarosa al 12% no ocasionaba un estado de desnutrición a largo plazo por menor consumo de alimento balanceado.

Resumo A relação entre o consumo de bebidas açucaradas com sacarose e a redução na ingestão de alimentos tem sido objeto de estudo na área de saúde pública e na nutrição. Como o consumo destas bebidas tem crescido nas últimas décadas, foi observado um aumento dos problemas de saúde relacionados com a alimentação. No presente trabalho foi analisado o efeito da ingestão crônica de água açucarada com sacarose sobre o consumo de alimento balanceado, perfil lipídico, resistência à insulina, bem como em alguns marcadores do estado nutricional como peso, proteína sérica total, albumina, hemoglobina e creatinina em ratos Wistar machos. Água adoçada com sacarose a 12% foi administrada a um grupo de 9 ratos durante 8 semanas, com um grupo de 9 ratos que beberam água natural como grupo controle. O consumo alimentar entre os dois grupos, bem como os marcadores bioquímicos, foram analisados no final do tratamento. As concentrações séricas de glicose, lipídios, proteínas totais, albumina, creatinina e hemoglobina foram medidas por espectroscopia. Os resultados mostraram que o grupo de ratos que consumiu água adoçada com sacarose ingeriu menos alimento balanceado; Eles consumiram maior quantidade de líquidos e calorias. Entretanto, o consumo de água adoçada não modificou o perfil lipídico. Os resultados dos marcadores nutricionais como peso, creatinina, proteína total, albumina e hemoglobina mostraram que o consumo crônico de sacarose a 12% não causava estado de desnutrição no longo prazo devido ao menor consumo de alimentos balanceados.

Abstract The relationship between the consumption of sucrose-sweetened beverages and the reduction in the intake of foods has been the subject of study in the field of public health and nutrition. As consumption of these beverages has increased in recent decades, an increase in diet-related health problems has been observed. In the present work, the effect of chronic intake of water sweetened with 12% sucrose on balanced food consumption, lipid profile, insulin resistance, as well as on some markers of nutritional status such as weight, total serum, protein, albumin, hemoglobin and creatinine in male Wistar rats is analysed. Water sweetened with sucrose was administered to a group of 9 rats for 8 weeks, with a group of 9 rats that drank natural water as a control. Food consumption between both groups, as well as blood chemistry markers, were analysed at the end of treatment. Serum concentrations of glucose, lipids, total protein, albumin, creatinine, and hemoglobin were measured by spectroscopy. The results showed that the group of rats that consumed water sweetened with sucrose ingested less balanced food; they consumed a greater amount of fluids and calories. However, consumption of sweetened water did not modify the lipid profile. The results of nutritional markers such as weight, creatinine, total protein, albumin and hemoglobin show that chronic consumption of 12% sucrose does not cause a state of long-term malnutrition due to lower consumption of balanced food.

Abstract Objective: To identify the nutritional status and eating habits in snacks of schoolchildren in 12 public schools in Reynosa Tamaulipas, related to socioeconomic level. Methodology: The socioeconomic level was identified, weight, height and waist circumference were measured, and school snack foods were recorded for five consecutive days, after signing the informed consent by the parents. Results: Regarding the eating habits related to the socioeconomic level, it was observed that the children of the lower middle level had a higher consumption of calories based on foods such as flautas, fried tacos, hamburger, pizza, hot cakes, tamales, ham, egg, flour tortilla, potato, fresh cheese. Unlike the medium-high level, who had a higher consumption of sugary drinks, pasteurized cheese, tacos, fruit, dairy products, and vegetables. Lz<710. imitation: Low availability of the parents to sign the informed consent. Conclusion: It is recommended to strengthen food policies to carry out interventions in school snacks with other healthy food alternatives considering the socioeconomic level.

Resumen Objetivo: Identificar el estado nutricional y hábitos alimentarios en refrigerios de escolares en doce escuelas públicas de Reynosa Tamaulipas, relacionadas con el nivel socioeconómico. Metodología: Se identificó el nivel socioeconómico, se midieron peso, estatura y circunferencia de cintura y se registró los alimentos de los refrigerios escolares durante cinco días consecutivos, previa firma del consentimiento informado por los padres. Resultados: Respecto a los hábitos alimentarios relacionados con el nivel socioeconómico, se observó que los niños del nivel medio bajo registraron mayor consumo de calorías basados en alimentos como flautas, tacos fritos, hamburguesa, pizza, hot cakes, tamales, jamón, huevo, tortilla de harina, papa, queso fresco. A diferencia del nivel medio alto quienes presentaron mayor consumo de bebidas azucaradas, queso pasteurizado, tacos, fruta, lácteos y verduras. Limitación: Baja disponibilidad de los padres para firmar el consentimiento informado. Conclusión: Se recomienda fortalecer las políticas alimentarias para realizar intervenciones en los refrigerios escolares con otras alternativas de alimentos saludables considerando el nivel socioeconómico.

ABSTRACT Background: Recent studies show an increase in nonalcoholic fatty liver disease (NAFLD) in populations with higher consumption of red meat, processed and cooked at high temperatures. On the other hand, the single nucleotide polymorphism rs738409 in the Patatin-like phospholipase domain containing 3 (PNPLA3) gene has been implicated in susceptibility to NAFLD and liver fibrosis. However, the synergistic effect between red meat consumption and the PNPLA3 gene polymorphism in NAFLD has not yet been evaluated. Objective: To evaluate the association between the presence of the polymorphism in the PNPLA3 gene and the consumption of macronutrients, including meat consumption and its cooking method among NAFLD patients. Methods: This was a cross-sectional study with 91 patients diagnosed with NAFLD by liver biopsy with genotyping for the polymorphism in the PNPLA3 gene were included. The consumption of calories and macronutrients was verified using the semi-quantitative food frequency questionnaire and the specific questionnaire on meat consumption. PNPLA3 gene polymorphism was analyzed by real-time polymerase chain reaction (RT-PCR) and anthropometric evaluation was realized. Results: The mean BMI was 32.38±4.58 kg/m² and the waist circumference was 107±10 cm. On liver biopsy, 42% of patients had significant fibrosis (F≥2). The odds ratio of F≥2 was 2.12 for the GG group and 1.54 for the CG group, compared to the CC group. The mean caloric intake was 1170±463.20 kcal/d. The odds ratio in the CC group concerning high red meat consumption in comparison to low consumption was 1.33. For white meat, the odds ratio was 0.8 when comparing high and low intake, also in the CC group. Conclusion: High red meat intake and PNPLA3 gene polymorphism seem to synergistically affect NAFLD and liver fibrosis, requiring confirmation in a larger number of patients and in different populations. Background (NAFLD temperatures hand rs rs73840 Patatinlike Patatin like PNPLA (PNPLA3 However evaluated Objective Methods crosssectional cross sectional 9 included semiquantitative semi quantitative realtime real time RTPCR RT PCR (RT-PCR realized Results 3238458 32 38 4 58 32.38±4.5 kgm² kgm kg m² m kg/m 10710 107 10 107±1 cm 42 F≥2. F2 F . 2 (F≥2) F≥ 212 12 2.1 154 1 54 1.5 117046320 1170 463 20 1170±463.2 kcald kcal d kcal/d 133 33 1.33 08 0 8 0. Conclusion rs7384 (PNPLA 323845 5 32.38±4. 1071 107± (F≥2 21 2. 15 1. 11704632 117 46 1170±463. 13 1.3 rs738 32384 32.38±4 (F≥ 1170463 11 1170±463 rs73 3238 32.38± (F 117046 1170±46 rs7 323 32.38 11704 1170±4 32.3 1170± 32.

RESUMO Contexto: Estudos recentes mostram um aumento da doença hepática gordurosa não alcoólica (DHGNA) em populações com maior consumo de carne vermelha, processada e cozida em altas temperaturas. Por outro lado, o polimorfismo rs738409 no gene Patatin-like fosfolipase contendo 3 (PNPLA3) tem sido implicado na suscetibilidade à DHGNA e fibrose hepática. No entanto, o efeito sinérgico entre o consumo de carne vermelha e o polimorfismo no gene PNPLA3 na DHGNA ainda não foi avaliado. Objetivo: Avaliar a associação entre a presença do polimorfismo no gene PNPLA3 e o consumo de macronutrientes, incluindo o consumo de carne e seu modo de cozimento em pacientes com DHGNA. Métodos: Realizamos um estudo transversal com 91 pacientes diagnosticados com DHGNA por biópsia hepática e genotipados para o polimorfismo no gene PNPLA3. O consumo de calorias e macronutrientes foi verificado por meio do questionário de frequência alimentar semi-quantitativo (QFA) e do questionário específico sobre consumo de carnes. O polimorfismo no gene PNPLA3 foi analisado por reação em cadeia da polimerase em tempo real (RT-PCR) e a avaliação antropométrica foi realizada. Resultados: O índice de massa corporal médio foi de 32,38±4,58 kg/m² e a circunferência da cintura foi de 107±10 cm. Na biópsia hepática, 42% dos pacientes apresentavam fibrose significativa (F≥2). O odds ratio de F≥2 foi de 2,12 para o grupo GG e 1,54 para o grupo GC, comparado ao grupo CC. A ingestão calórica média foi de 1.170±463,20 kcal/d. O odds ratio para alto consumo de carne vermelha no grupo CC em comparação ao baixo consumo foi de 1,33. Para a carne branca, este valor foi de 0,8 ao comparar o alto e o baixo consumo, também no grupo CC. Conclusão: A alta ingestão de carne vermelha e o polimorfismo no gene PNPLA3 parecem afetar sinergicamente a DHGNA e a fibrose hepática, necessitando de confirmação em maior número de pacientes e em diferentes populações. Contexto (DHGNA temperaturas lado rs rs73840 Patatinlike Patatin like PNPLA (PNPLA3 entanto avaliado Objetivo Métodos 9 semiquantitativo semi quantitativo QFA (QFA carnes RTPCR RT PCR (RT-PCR realizada Resultados 3238458 32 38 4 58 32,38±4,5 kgm² kgm kg m² m kg/m 10710 107 10 107±1 cm 42 F≥2. F2 F . 2 (F≥2) F≥ 212 12 2,1 154 1 54 1,5 GC 117046320 170 463 20 1.170±463,2 kcald kcal d kcal/d 133 33 1,33 branca 08 0 8 0, Conclusão rs7384 (PNPLA 323845 5 32,38±4, 1071 107± (F≥2 21 2, 15 1, 11704632 17 46 1.170±463, 13 1,3 rs738 32384 32,38±4 (F≥ 1170463 1.170±463 rs73 3238 32,38± (F 117046 1.170±46 rs7 323 32,38 11704 1.170±4 32,3 1170 1.170± 32, 117 1.170 11 1.17 1.1 1.

SUMMARY OBJECTIVE: The aim of this study was to evaluate the consumption of ultra-processed foods by Brazilian pregnant women and its association with the nutritional quality of the diet. METHODS: This is a prospective and cross-sectional study with food consumption data of Brazilian pregnant women from the 2017 to 2018 Family Budgets Survey (Pesquisa de Orçamentos Familiares). Food consumption was measured using two 24-h food recalls, and the foods were categorized according to the NOVA classification. The averages of absolute and relative energy consumption for each of the NOVA groups and subgroups were estimated. The sociodemographic characteristics described the diet's caloric contribution of ultra-processed and non-ultra-processed food fractions. Linear regression models were used to describe the association between quintiles of the caloric contribution of ultra-processed foods and the average content of nutrients in the diet. RESULTS: Consumption of ultra-processed foods represented 20.9% of the total calories in the diet of Brazilian pregnant women. There was a higher energy contribution of ultra-processed foods in the diet of pregnant women living in urban areas (22%), with higher per capita income (23.7%), and in the south region of the country (26.9%). In addition, the data showed an association between higher consumption of ultra-processed foods with reduced intake of protein, carbohydrate, fiber, potassium, iron, zinc, and folate and increased intake of total fat, saturated fat, trans fat, and free sugar. CONCLUSION: Results show that higher consumption of ultra-processed foods is associated with a reduction in the nutritional quality of the diet of Brazilian pregnant women. OBJECTIVE ultraprocessed ultra processed METHODS crosssectional cross sectional 201 Pesquisa Familiares. Familiares . Familiares) 24h h 24 recalls classification estimated diets s nonultraprocessed non fractions RESULTS 209 20 9 20.9 22%, 22 22% , (22%) 23.7%, 237 23.7% 23 7 (23.7%) 26.9%. 269 26.9% 26 (26.9%) addition protein carbohydrate fiber potassium iron zinc fat sugar CONCLUSION 2 20. (22% 23.7 (23.7% 26.9 (26.9% (22 23. (23.7 26. (26.9 (2 (23. (26. ( (23 (26

ABSTRACT OBJECTIVE To evaluate sociodemographic factors associated with the consumption of ultra-processed foods and the temporal evolution of their consumption in Brazil between 2008 and 2018. METHODS The study used food consumption data of individuals aged ≥ 10 years from 2008–2009 and 2017–2018 Pesquisas de Orçamentos Familiares (POF - Household Budget Surveys), grouping the foods according to the Nova classification. We used crude and adjusted linear regression models to assess the association between sociodemographic characteristics and consumption of ultra-processed foods in 2017–2018 and the temporal variation in their consumption between 2008 and 2018. RESULTS Ultra-processed foods accounted for 19.7% of calories in 2017–2018. The adjusted analysis showed that their consumption was higher in women (versus men) and the South and Southeast regions (versus North) and lower in blacks (versus whites) and rural areas (versus urban), in addition to decreasing with the increased age and increasing with higher education and income. Consumption of ultra-processed foods increased by 1.02 percentage points (pp) from 2008–2009 to 2017–2018. This increase was significantly higher among men (+1.59 pp), black people (+2.04 pp), indigenous (+5.96 pp), in the rural area (+2.43 pp), those with up to 4 years of schooling (+1.18 pp), in the lowest income quintile (+3.54 pp), and the North (+2.95 pp) and Northeast (+3.11 pp) regions. On the other hand, individuals in the highest level of schooling (-3.30 pp) and the highest income quintile (-1.65 pp) reduced their consumption. CONCLUSIONS The socioeconomic and demographic segments with the lowest relative consumption of ultra-processed foods in 2017–2018 are precisely those that showed the most significant increase in the temporal analysis, pointing to a trend towards national standardization at a higher level of consumption. ultraprocessed ultra processed 200 2018 1 20082009 2009 2008–200 20172018 2017 2017–201 POF Surveys, Surveys , Surveys) classification Ultraprocessed Ultra 197 19 7 19.7 versus whites urban, urban urban) 102 02 1.0 pp (pp +1.59 159 59 (+1.5 pp, +2.04 204 2 04 (+2.0 +5.96 596 5 96 (+5.9 +2.43 243 43 (+2.4 +1.18 118 18 (+1.1 +3.54 354 3 54 (+3.5 +2.95 295 95 (+2.9 +3.11 311 11 (+3.1 hand 3.30 330 30 (-3.3 1.65 165 65 (-1.6 20 201 2008200 2008–20 2017201 2017–20 19. 0 1. +1.5 15 (+1. +2.0 (+2. +5.9 9 (+5. +2.4 24 +1.1 +3.5 35 (+3. +2.9 29 +3.1 31 3.3 33 (-3. 1.6 16 6 (-1. 200820 2008–2 201720 2017–2 +1. (+1 +2. (+2 +5. (+5 +3. (+3 3. (-3 (-1 20082 2008– 20172 2017– +1 (+ +2 +5 +3 (- + (

RESUMO OBJETIVO Avaliar fatores sociodemográficos associados ao consumo de alimentos ultraprocessados e a evolução temporal do consumo no Brasil entre 2008 e 2018. MÉTODOS Foram utilizados dados do consumo alimentar de indivíduos com idade ≥ 10 anos das Pesquisas de Orçamentos Familiares (POF) 2008–2009 e 2017–2018. Os alimentos foram agrupados segundo a classificação Nova. Modelos de regressão linear brutos e ajustados foram utilizados para avaliar a associação entre características sociodemográficas e o consumo de ultraprocessados em 2017–2018 e a variação temporal de seu consumo entre 2008 e 2018. RESULTADOS Alimentos ultraprocessados representaram 19,7% das calorias em 2017–2018. A análise ajustada mostrou que seu consumo foi maior no sexo feminino ( versus masculino) e nas regiões Sul e Sudeste ( versus Norte), e menor em negros ( versus brancos) e na área rural ( versus urbana), além de diminuir com o aumento da idade e aumentar com escolaridade e renda. O consumo de ultraprocessados aumentou 1,02 pontos percentuais (pp) de 2008–2009 a 2017–2018, sendo este aumento mais expressivo em homens (+1,59 pp), negros (+2,04 pp), indígenas (+5,96 pp), na área rural (+2,43 pp), naqueles com até 4 anos de estudo (+1,18 pp), no quinto mais baixo de renda (+3,54 pp) e nas regiões Norte (+2,95 pp) e Nordeste (+3,11 pp). Por outro lado, seu consumo se reduziu na maior faixa de escolaridade (-3,30 pp) e no quinto mais alto de renda (-1,65 pp). CONCLUSÕES Os segmentos socioeconômicos e demográficos que tiveram menor consumo relativo de ultraprocessados em 2017–2018 são justamente os que apresentaram um aumento mais expressivo na análise temporal, apontando para uma tendência de padronização nacional em um patamar de consumo mais alto. 200 2018 1 POF (POF 20082009 2009 2008–200 20172018 2017 Nova 2017–201 197 19 7 19,7 masculino Norte, , Norte) brancos urbana, urbana urbana) 102 02 1,0 pp (pp +1,59 159 59 (+1,5 pp, +2,04 204 2 04 (+2,0 +5,96 596 5 96 (+5,9 +2,43 243 43 (+2,4 +1,18 118 18 (+1,1 +3,54 354 3 54 (+3,5 +2,95 295 95 (+2,9 +3,11 311 11 (+3,1 pp. . lado 3,30 330 30 (-3,3 1,65 165 65 (-1,6 20 201 2008200 2008–20 2017201 2017–20 19, 0 1, +1,5 15 (+1, +2,0 (+2, +5,9 9 (+5, +2,4 24 +1,1 +3,5 35 (+3, +2,9 29 +3,1 31 3,3 33 (-3, 1,6 16 6 (-1, 200820 2008–2 201720 2017–2 +1, (+1 +2, (+2 +5, (+5 +3, (+3 3, (-3 (-1 20082 2008– 20172 2017– +1 (+ +2 +5 +3 (- +

ABSTRACT OBJECTIVE To evaluate the evolution of household availability of regional foods in the state of Amazonas, their distribution according to sociodemographic characteristics, and potential differences when compared to the remaining areas of Brazil. METHODS Data on food acquisition for home consumption from the 2002-2003, 2008-2009, and 2017-2018 Pesquisa de Orçamentos Familiares (POFs – Consumer Expenditure Surveys) were analyzed, covering, respectively, 48,470, 55,970, and 57,920 households in Brazil, of which 1,075, 1,344, and 1,833 are in Amazonas. Foods were categorized into three groups: cassava and its derivatives, freshwater fish, and regional fruits. The study analyzed the amount of regional food purchased, expressed in relative household caloric share, for the entire area of Amazonas. Additionally, the data was stratified and analyzed according to sociodemographic variables, with differences assessed through the overlapping of 95% confidence intervals. FINDINGS The household caloric share of the total regional foods in Amazonas was 22.54% in 2002-2003, 18.18% in 2008-2009, and 6.49% in 2017-2018. Across Brazil, those percentages were much lower in the same period: 3.67%, 3.34%, and 1.82%, respectively. Changes in Amazonas were primarily attributed to the steep drop in the cassava and derivatives group, which decreased from 14.30% in 2002-2003 to 12.74% in 2008-2009 and further declined to 3.09% in 2017-2018. Additionally, there was a gradual decline in household availability of freshwater fish, decreasing from 7.30% in 2002-2003 to 4.85% in 2008-2009 and reaching 2.90% in 2017-2018. Households in rural areas and with lower per capita income presented a higher proportion of calories from total regional foods; this particular stratum also experienced the most significant reductions in their consumption. CONCLUSION During the study period, there was a significant decrease in the consumption of regional foods in Amazonas, particularly in lower income households in rural areas. Among them, the family reference person was typically a younger male with a lower educational background. characteristics Brazil 20022003, 20022003 2002 2003, 2003 20082009, 20082009 2008 2009, 2009 20172018 2017 2018 2017-201 POFs Surveys covering respectively 48470 48 470 48,470 55970 55 970 55,970 57920 57 920 57,92 1075 1 075 1,075 1344 344 1,344 1833 833 1,83 groups fish fruits purchased Additionally variables 95 intervals 2254 22 54 22.54 1818 18 18.18 649 6 49 6.49 20172018. 2018. period 367 3 67 3.67% 334 34 3.34% 182 82 1.82% group 1430 14 30 14.30 2002-200 1274 12 74 12.74 2008-200 309 09 3.09 730 7 7.30 485 4 85 4.85 290 2 90 2.90 them background 2002200 200 2008200 2017201 201 2017-20 4847 47 48,47 5597 5 97 55,97 5792 92 57,9 107 07 1,07 134 1,34 183 83 1,8 9 225 22.5 181 18.1 64 6.4 36 3.67 33 3.34 8 1.82 143 14.3 2002-20 127 12.7 2008-20 0 3.0 73 7.3 4.8 29 2.9 200220 20 200820 201720 2017-2 484 48,4 559 55,9 579 57, 10 1,0 13 1,3 1, 22. 18. 6. 3.6 3.3 1.8 14. 2002-2 12. 2008-2 3. 7. 4. 2. 20022 20082 20172 2017- 48, 55, 1. 2002- 2008-

RESUMO OBJETIVO Avaliar a evolução da disponibilidade domiciliar de alimentos regionais no Amazonas, sua distribuição segundo características sociodemográficas e potenciais diferenças em relação ao restante do Brasil. MÉTODOS Foram analisados dados de aquisição de alimentos para consumo domiciliar das Pesquisas de Orçamentos Familiares (POFs) de 2002–2003, 2008–2009 e 2017–2018, que estudaram, respectivamente, 48.470, 55.970 e 57.920 domicílios no Brasil, dos quais 1,075, 1.344 e 1.833 estão no Amazonas. Os alimentos foram reunidos em três grupos: macaxeira e derivados, peixes de água doce, e frutos regionais. A quantidade de alimento regional adquirido, expressa em participação calórica relativa domiciliar, foi analisada para o Amazonas como um todo e segundo variáveis sociodemográficas (diferenças avaliadas pela sobreposição dos intervalos de confiança de 95%). RESULTADOS A participação calórica domiciliar do total de alimentos regionais no Amazonas foi de 22,54% em 2002-2003, 18,18% em 2008-2009 e 6,49% em 2017-2018. No Brasil, estes percentuais foram bem menores no mesmo período: 3,67%, 3,34% e 1,82%, respectivamente. As mudanças no Amazonas ocorreram, principalmente, pela drástica redução do grupo de macaxeira e derivados (de 14,30% em 2002–2003 para 12,74% em 2008-2009 e 3,09% em 2017–2018) e pelo declínio gradativo da disponibilidade domiciliar de peixes de água doce (de 7,30% em 2002–2003 para 4,85% 2008–2009 e 2,90% em 2017–2018). Domicílios do meio rural e com menor renda per capita tiveram maior participação calórica do total de alimentos regionais, estratos que também tiveram as maiores reduções. CONCLUSÃO Houve redução significativa da presença de alimentos regionais no Amazonas no período estudado, atingindo principalmente os domicílios da zona rural e com menor renda, cuja pessoa de referência da família era do sexo masculino, mais jovem e com menor escolaridade. Brasil POFs (POFs 20022003 2002 2003 20082009 2008 2009 2008–200 20172018 2017 2018 2017–2018 estudaram respectivamente 48470 48 470 48.470 55970 55 970 55.97 57920 57 920 57.92 1075 1 075 1,075 1344 344 1.34 1833 833 1.83 grupos adquirido 95%. 95 95% . 95%) 2254 22 54 22,54 20022003, 2003, 2002-2003 1818 18 18,18 2008-200 649 6 49 6,49 20172018. 2018. 2017-2018 367 3 67 3,67% 334 34 3,34 182 82 1,82% ocorreram 1430 14 30 14,30 2002–200 1274 12 74 12,74 309 09 3,09 730 7 7,30 485 4 85 4,85 290 2 90 2,90 2017–2018. reduções estudado masculino escolaridade 2002200 200 2008200 2008–20 2017201 201 2017–201 4847 47 48.47 5597 5 97 55.9 5792 92 57.9 107 07 1,07 134 1.3 183 83 1.8 9 225 22,5 2002-200 181 18,1 2008-20 64 6,4 2017-201 36 3,67 33 3,3 8 1,82 143 14,3 2002–20 127 12,7 0 3,0 73 7,3 4,8 29 2,9 200220 20 200820 2008–2 201720 2017–20 484 48.4 559 55. 579 57. 10 1,0 13 1. 22, 2002-20 18, 2008-2 6, 2017-20 3,6 3, 1,8 14, 2002–2 12, 7, 4, 2, 20022 20082 2008– 20172 2017–2 48. 1, 2002-2 2008- 2017-2 2002– 2017– 2002- 2017-

Abstract Background Food labeling is an important tool for encouraging health and healthy food choices. Objective To estimate the prevalence of food label consultation and associated factors in adolescents and adults, and to identify the information taken from food labels. Method Cross-sectional study with data from population-based surveys with a probabilistic sample, by clusters and in two-stages, conducted in Campinas, São Paulo, Brazil (n=1.792, 10-59 years). Prevalence ratios and respective 95% confidence intervals were estimated and a Poisson multiple regression model was developed. Results 1,792 individuals aged 10 to 59 years participated in the study. The prevalence of reading food labels was 49.4% (95%CI: 45.2-53.6) for the whole population. Prevalence was higher in females, adults, in those with higher income, with more frequent weekly consumption of fruits, raw vegetables, and whole foods, with less frequent consumption of soft drinks, and those who had weighed themselves less than a month ago. Expiration date, calories, sodium and fat were the most searched for information on food labels. Conclusion The results highlight a need to guide and encourage the use of nutrition labeling, identify priority segments and help to fill a scientific gap in Brazil regarding the prevalence of food label consultation and associated factors. choices adults Crosssectional Cross sectional populationbased population based sample twostages, twostages two stages, stages two-stages Campinas Paulo n=1.792, n1792 n 1 792 (n=1.792 1059 10-5 years. . years) 95 developed 1792 1,79 5 494 49 4 49.4 95%CI 95CI CI (95%CI 45.253.6 452536 45.2 53.6 45 2 53 6 45.2-53.6 females income fruits vegetables foods drinks ago date calories n=1.792 n179 79 (n=1.79 105 10- 9 179 1,7 49. 253 45.253. 45253 452 45. 536 53. 45.2-53. n=1.79 n17 7 (n=1.7 17 1, 25 45.253 4525 45.2-53 n=1.7 n1 (n=1. 45.25 45.2-5 n=1. (n=1 45.2- n=1 (n= n= (n

Resumo Introdução A rotulagem de alimentos é uma importante ferramenta de promoção da saúde e de escolhas alimentares saudáveis. Objetivo Estimar a prevalência do hábito de verificar os rótulos de alimentos e fatores associados em adolescentes e adultos, bem como identificar as informações observadas nos rótulos. Método Estudo transversal de base populacional com amostra probabilística por conglomerados em dois estágios, realizado em Campinas/SP (n = 1.792, 10-59 anos). Foram estimadas razões de prevalência e os respectivos intervalos de confiança de 95% e foi desenvolvido modelo de regressão múltipla de Poisson. Resultados A prevalência do hábito de verificar os rótulos de alimentos foi de 49,4% (IC95%: 45,2-53,6). As prevalências foram superiores no sexo feminino, nos adultos, em indivíduos com maior renda, com maior frequência semanal de consumo de frutas, hortaliças cruas, alimentos integrais, com menor frequência de consumo de refrigerantes e que tinham se pesado há menos de um mês. Data de validade, calorias, sódio e gordura foram as informações mais buscadas nos rótulos. Conclusão Os resultados destacam a necessidade de orientar e estimular o uso da rotulagem nutricional, identificam os segmentos prioritários e contribuem para preencher uma das lacunas científicas brasileiras sobre a prevalência de consulta aos rótulos de alimentos e fatores associados. saudáveis adultos estágios CampinasSP Campinas SP n 1792 1 792 1.792 1059 10 59 10-5 anos. anos . anos) 95 Poisson 494 49 4 49,4 IC95% IC95 IC (IC95% 45,253,6. 452536 45,2 53,6 45 2 53 6 45,2-53,6) feminino renda frutas cruas integrais mês validade calorias nutricional 179 79 1.79 105 5 10- 9 49, IC9 (IC95 253 45,253,6 45253 452 45, 536 53, 45,2-53,6 17 7 1.7 (IC9 25 45,253, 4525 45,2-53, 1. (IC 45,253 45,2-53 45,25 45,2-5 45,2-

ABSTRACT. This study aimed to produce mechanically separated meat (MSM) from tilapia obtained at the Teresina fish market in the state of Piauí, Brazil. Waste production and disposal and yields were estimated, and physico-chemical and microbiological MSM qualities were determined. A questionnaire was applied to the fish market sellers, followed by tilapia carcass sampling for MSM production and assessments concerning yields, microbiological (Escherichia coli and Staphylococcus coagulase positive counts and the detection of Salmonella spp.) and physicochemical (water activity, pH, reaction to hydrogen sulfide and ammonia) quality and proximate composition (moisture, ash, proteins, lipids, carbohydrates and total energy value). The questionnaire results indicated that tilapia is highly in demand and thats processing leads to significant waste. The yield analysis indicated that tilapia MSM presents adequate residual meat extraction rates from tilapia carcasses. All microbiological analyses were in compliance with Brazilian standards. Physicochemical results were as follows: protein (14.9 to 16.1%), lipids (16.6 to 22.1%), ash (1.3 to 2.8%), moisture (60.6 to 64 .1%), carbohydrates (0.6 to 1.5%) and calories (216.5 to 263.1 kcal 100-1). It is, therefore, clear that MSM constitutes a safe and nutritious foodstudd and comprises a viable alternative for the development of co-products. ABSTRACT (MSM Piauí Brazil estimated physico chemical determined sellers Escherichia spp. spp water activity pH ammonia moisture, (moisture proteins value. value . value) waste carcasses standards follows 14.9 149 14 9 (14. 16.1%, 161 16.1% , 16 1 16.1%) 16.6 166 6 (16. 22.1%, 221 22.1% 22 22.1%) 1.3 13 3 (1. 2.8%, 28 2.8% 2 8 2.8%) 60.6 606 60 (60. .1%, .1% .1%) 0.6 06 0 (0. 1.5% 15 5 216.5 2165 216 (216. 2631 263 263. 1001. 1001 100 100-1) therefore coproducts. coproducts co products. products co-products 14. (14 16.1 16. (16 22.1 1. (1 2.8 60. (60 .1 0. (0 1.5 216. 21 (216 26 10 100-1 22. ( 2. (6 (21 100- (2

ABSTRACT This study aimed to verify and compare the physical activity practices of children enrolled and non-enrolled on different days of week in a specific program offered at school. Seventy-eight children comprised two groups: children with extra physical activity (EPA; n=39; 15 females and 24 males; age: 9.2±0.8 years) and those with no involvement in extra physical activity (NPA; n=39; 21 females and 18 males; age: 9.0±0.4 years). To infer caloric expenditure, number of steps per day, and total distance traveled, children were monitored with pedometers during three nonconsecutive days: a day with a physical education class at school, a normal activity weekday, and a weekend day. Children enrolled in extra activities at school presented higher levels of caloric expenditure (EPA=132±61, NPA=61±25), performed more steps per day (EPA=7742±2473, NPA=5245±2306) and traveled longer distances (EPA=4201±1318, NPA=2799±1269), with boys (calories=154.1±91.6; steps=9763±3804; traveled distance=5114±2205) more active than girls (calories=94.4±46.7; steps=6691±2394; traveled distance=3726±1387). In the extracurricular physical activity day, children expended more calories (155.8±88.3), performed mores steps (10133±3724) and traveled longer distance (5442±2118) than in the physical education day (calories=127.2±79.3; steps=8409±3283; traveled distance=4478±1864) and in the weekend (calories=96.8±58.8; steps=6493±2687; traveled distance=3500±1466). Extracurricular physical activity at school leads to an increase of physical activity of boys and girls, even on days when the extracurricular activity is not offered. nonenrolled non Seventyeight Seventy eight groups EPA (EPA n=39 n39 n 39 1 2 males age 9208 9 0 8 9.2±0. years NPA (NPA 9004 4 9.0±0. years. . weekday EPA=132±61, EPA13261 132 61 (EPA=132±61 NPA=61±25, NPA6125 NPA=61±25 , 25 NPA=61±25) EPA=7742±2473, EPA77422473 7742 2473 (EPA=7742±2473 NPA=5245±2306 NPA52452306 5245 2306 EPA=4201±1318, EPA42011318 4201 1318 (EPA=4201±1318 NPA=2799±1269, NPA27991269 NPA=2799±1269 2799 1269 NPA=2799±1269) calories=154.1±91.6 calories1541916 154 91 6 (calories=154.1±91.6 steps=9763±3804 steps97633804 9763 3804 distance=5114±2205 distance51142205 5114 2205 calories=94.4±46.7 calories944467 94 46 7 (calories=94.4±46.7 steps=6691±2394 steps66912394 6691 2394 distance=3726±1387. distance37261387 distance=3726±1387 3726 1387 distance=3726±1387) 155.8±88.3, 1558883 155.8±88.3 155 88 3 (155.8±88.3) 10133±3724 101333724 10133 3724 (10133±3724 5442±2118 54422118 5442 2118 (5442±2118 calories=127.2±79.3 calories1272793 127 79 (calories=127.2±79.3 steps=8409±3283 steps84093283 8409 3283 distance=4478±1864 distance44781864 4478 1864 calories=96.8±58.8 calories968588 96 58 (calories=96.8±58.8 steps=6493±2687 steps64932687 6493 2687 distance=3500±1466. distance35001466 distance=3500±1466 3500 1466 distance=3500±1466) n=3 n3 920 9.2±0 900 9.0±0 EPA=132±61 EPA1326 13 (EPA=132±6 NPA612 NPA=61±2 EPA=7742±2473 EPA7742247 774 247 (EPA=7742±247 NPA=5245±230 NPA5245230 524 230 EPA=4201±1318 EPA4201131 420 131 (EPA=4201±131 NPA2799126 NPA=2799±126 279 126 calories=154.1±91. calories154191 (calories=154.1±91. steps=9763±380 steps9763380 976 380 distance=5114±220 distance5114220 511 220 calories=94.4±46. calories94446 (calories=94.4±46. steps=6691±239 steps6691239 669 239 distance3726138 distance=3726±138 372 138 155888 155.8±88. (155.8±88.3 10133±372 10133372 1013 (10133±372 5442±211 5442211 544 211 (5442±211 calories=127.2±79. calories127279 12 (calories=127.2±79. steps=8409±328 steps8409328 840 328 distance=4478±186 distance4478186 447 186 calories=96.8±58. calories96858 5 (calories=96.8±58. steps=6493±268 steps6493268 649 268 distance3500146 distance=3500±146 350 146 n= 92 9.2± 90 9.0± EPA=132±6 EPA132 (EPA=132± NPA61 NPA=61± EPA=7742±247 EPA774224 77 (EPA=7742±24 NPA=5245±23 NPA524523 52 23 EPA=4201±131 EPA420113 42 (EPA=4201±13 NPA279912 NPA=2799±12 27 calories=154.1±91 calories15419 (calories=154.1±91 steps=9763±38 steps976338 97 38 distance=5114±22 distance511422 51 22 calories=94.4±46 calories9444 (calories=94.4±46 steps=6691±23 steps669123 66 distance372613 distance=3726±13 37 15588 155.8±88 (155.8±88. 10133±37 1013337 101 (10133±37 5442±21 544221 54 (5442±21 calories=127.2±79 calories12727 (calories=127.2±79 steps=8409±32 steps840932 84 32 distance=4478±18 distance447818 44 calories=96.8±58 calories9685 (calories=96.8±58 steps=6493±26 steps649326 64 26 distance350014 distance=3500±14 35 14 9.2 9.0 EPA=132± EPA13 (EPA=132 NPA6 NPA=61 EPA=7742±24 EPA77422 (EPA=7742±2 NPA=5245±2 NPA52452 EPA=4201±13 EPA42011 (EPA=4201±1 NPA27991 NPA=2799±1 calories=154.1±9 calories1541 (calories=154.1±9 steps=9763±3 steps97633 distance=5114±2 distance51142 calories=94.4±4 calories944 (calories=94.4±4 steps=6691±2 steps66912 distance37261 distance=3726±1 1558 155.8±8 (155.8±88 10133±3 101333 10 (10133±3 5442±2 54422 (5442±2 calories=127.2±7 calories1272 (calories=127.2±7 steps=8409±3 steps84093 distance=4478±1 distance44781 calories=96.8±5 calories968 (calories=96.8±5 steps=6493±2 steps64932 distance35001 distance=3500±1 9. EPA=132 EPA1 (EPA=13 NPA=6 EPA=7742±2 EPA7742 (EPA=7742± NPA=5245± NPA5245 EPA=4201±1 EPA4201 (EPA=4201± NPA2799 NPA=2799± calories=154.1± calories154 (calories=154.1± steps=9763± steps9763 distance=5114± distance5114 calories=94.4± calories94 (calories=94.4± steps=6691± steps6691 distance3726 distance=3726± 155.8± (155.8±8 10133± (10133± 5442± (5442± calories=127.2± calories127 (calories=127.2± steps=8409± steps8409 distance=4478± distance4478 calories=96.8± calories96 (calories=96.8± steps=6493± steps6493 distance3500 distance=3500± EPA=13 (EPA=1 NPA= EPA=7742± EPA774 (EPA=7742 NPA=5245 NPA524 EPA=4201± EPA420 (EPA=4201 NPA279 NPA=2799 calories=154.1 calories15 (calories=154.1 steps=9763 steps976 distance=5114 distance511 calories=94.4 calories9 (calories=94.4 steps=6691 steps669 distance372 distance=3726 155.8 (155.8± (10133 (5442 calories=127.2 calories12 (calories=127.2 steps=8409 steps840 distance=4478 distance447 calories=96.8 (calories=96.8 steps=6493 steps649 distance350 distance=3500 EPA=1 (EPA= EPA=7742 EPA77 (EPA=774 NPA=524 NPA52 EPA=4201 EPA42 (EPA=420 NPA27 NPA=279 calories=154. calories1 (calories=154. steps=976 steps97 distance=511 distance51 calories=94. (calories=94. steps=669 steps66 distance37 distance=372 155. (155.8 (1013 (544 calories=127. (calories=127. steps=840 steps84 distance=447 distance44 calories=96. (calories=96. steps=649 steps64 distance35 distance=350 EPA= EPA=774 EPA7 (EPA=77 NPA=52 NPA5 EPA=420 EPA4 (EPA=42 NPA2 NPA=27 calories=154 (calories=154 steps=97 steps9 distance=51 distance5 calories=94 (calories=94 steps=66 steps6 distance3 distance=37 (155. (101 (54 calories=127 (calories=127 steps=84 steps8 distance=44 distance4 calories=96 (calories=96 steps=64 distance=35 EPA=77 (EPA=7 NPA=5 EPA=42 (EPA=4 NPA=2 calories=15 (calories=15 steps=9 distance=5 calories=9 (calories=9 steps=6 distance=3 (155 (10 (5 calories=12 (calories=12 steps=8 distance=4 EPA=7 EPA=4 calories=1 (calories=1 steps= distance= calories= (calories= (15 (1 ( (calories

RESUMO O objetivo deste estudo foi verificar e comparar a prática de atividade física de crianças em diferentes dias da semana envolvidas e não envolvidas em um programa de atividade física extracurricular. Setenta e oito crianças formaram dois grupos: crianças com atividade física extracurricular (CAF; n=39; 15 meninas e 24 meninos; idade: 9,2±0,8 anos) e crianças sem atividade física extracurricular (NAF; n=39; 21 meninas e 18 meninos; idade: 9,0±0,4 anos). Foram estimados o dispêndio calórico, o número de passos por dia e a distância percorrida, por meio de pedômetros em dias não consecutivos: um dia com aula de educação física, um dia com atividades cotidianas e um dia de final de semana. Crianças envolvidas em atividades extracurriculares na escola apresentaram maior dispêndio calórico (CAF=132±61, NAF=61±25), número de passos (CAF=7742±2473, NAF=5245±2306) e distância percorrida (CAF=4201±1318, NAF=2799±1269), sendo ainda meninos (calorias=154,1±91,6; passos=9763±3804; distância=5114±2205) mais ativos que meninas (calorias=94,4±46,7; passos=6691±2394; distância=3726±1387). No dia de atividade extracurricular, crianças dispendem mais calorias (155,8±88,3), realizam mais passos (10133±3724) e percorrem maior distância (5442±2118) do que nos dias de educação física (calorias=127,2±79,3; passos=8409±3283; distância=4478±1864) e final de semana (calorias=96,8±58,8; passos=6493±2687; distância=3500±1466). Atividade física extracurricular na escola promove aumento de atividade física de meninos e meninas, mesmo nos dias em que a atividade física extracurricular não foi oferecida. grupos CAF (CAF n=39 n39 n 39 1 2 idade 9208 9 0 8 9,2±0, anos NAF (NAF 9004 4 9,0±0, anos. . consecutivos CAF=132±61, CAF13261 132 61 (CAF=132±61 NAF=61±25, NAF6125 NAF=61±25 , 25 NAF=61±25) CAF=7742±2473, CAF77422473 7742 2473 (CAF=7742±2473 NAF=5245±2306 NAF52452306 5245 2306 CAF=4201±1318, CAF42011318 4201 1318 (CAF=4201±1318 NAF=2799±1269, NAF27991269 NAF=2799±1269 2799 1269 NAF=2799±1269) calorias=154,1±91,6 calorias1541916 154 91 6 (calorias=154,1±91,6 passos=9763±3804 passos97633804 9763 3804 distância=5114±2205 distância51142205 5114 2205 calorias=94,4±46,7 calorias944467 94 46 7 (calorias=94,4±46,7 passos=6691±2394 passos66912394 6691 2394 distância=3726±1387. distância37261387 distância=3726±1387 3726 1387 distância=3726±1387) 155,8±88,3, 1558883 155,8±88,3 155 88 3 (155,8±88,3) 10133±3724 101333724 10133 3724 (10133±3724 5442±2118 54422118 5442 2118 (5442±2118 calorias=127,2±79,3 calorias1272793 127 79 (calorias=127,2±79,3 passos=8409±3283 passos84093283 8409 3283 distância=4478±1864 distância44781864 4478 1864 calorias=96,8±58,8 calorias968588 96 58 (calorias=96,8±58,8 passos=6493±2687 passos64932687 6493 2687 distância=3500±1466. distância35001466 distância=3500±1466 3500 1466 distância=3500±1466) oferecida n=3 n3 920 9,2±0 900 9,0±0 CAF=132±61 CAF1326 13 (CAF=132±6 NAF612 NAF=61±2 CAF=7742±2473 CAF7742247 774 247 (CAF=7742±247 NAF=5245±230 NAF5245230 524 230 CAF=4201±1318 CAF4201131 420 131 (CAF=4201±131 NAF2799126 NAF=2799±126 279 126 calorias=154,1±91, calorias154191 (calorias=154,1±91, passos=9763±380 passos9763380 976 380 distância=5114±220 distância5114220 511 220 calorias=94,4±46, calorias94446 (calorias=94,4±46, passos=6691±239 passos6691239 669 239 distância3726138 distância=3726±138 372 138 155888 155,8±88, (155,8±88,3 10133±372 10133372 1013 (10133±372 5442±211 5442211 544 211 (5442±211 calorias=127,2±79, calorias127279 12 (calorias=127,2±79, passos=8409±328 passos8409328 840 328 distância=4478±186 distância4478186 447 186 calorias=96,8±58, calorias96858 5 (calorias=96,8±58, passos=6493±268 passos6493268 649 268 distância3500146 distância=3500±146 350 146 n= 92 9,2± 90 9,0± CAF=132±6 CAF132 (CAF=132± NAF61 NAF=61± CAF=7742±247 CAF774224 77 (CAF=7742±24 NAF=5245±23 NAF524523 52 23 CAF=4201±131 CAF420113 42 (CAF=4201±13 NAF279912 NAF=2799±12 27 calorias=154,1±91 calorias15419 (calorias=154,1±91 passos=9763±38 passos976338 97 38 distância=5114±22 distância511422 51 22 calorias=94,4±46 calorias9444 (calorias=94,4±46 passos=6691±23 passos669123 66 distância372613 distância=3726±13 37 15588 155,8±88 (155,8±88, 10133±37 1013337 101 (10133±37 5442±21 544221 54 (5442±21 calorias=127,2±79 calorias12727 (calorias=127,2±79 passos=8409±32 passos840932 84 32 distância=4478±18 distância447818 44 calorias=96,8±58 calorias9685 (calorias=96,8±58 passos=6493±26 passos649326 64 26 distância350014 distância=3500±14 35 14 9,2 9,0 CAF=132± CAF13 (CAF=132 NAF6 NAF=61 CAF=7742±24 CAF77422 (CAF=7742±2 NAF=5245±2 NAF52452 CAF=4201±13 CAF42011 (CAF=4201±1 NAF27991 NAF=2799±1 calorias=154,1±9 calorias1541 (calorias=154,1±9 passos=9763±3 passos97633 distância=5114±2 distância51142 calorias=94,4±4 calorias944 (calorias=94,4±4 passos=6691±2 passos66912 distância37261 distância=3726±1 1558 155,8±8 (155,8±88 10133±3 101333 10 (10133±3 5442±2 54422 (5442±2 calorias=127,2±7 calorias1272 (calorias=127,2±7 passos=8409±3 passos84093 distância=4478±1 distância44781 calorias=96,8±5 calorias968 (calorias=96,8±5 passos=6493±2 passos64932 distância35001 distância=3500±1 9, CAF=132 CAF1 (CAF=13 NAF=6 CAF=7742±2 CAF7742 (CAF=7742± NAF=5245± NAF5245 CAF=4201±1 CAF4201 (CAF=4201± NAF2799 NAF=2799± calorias=154,1± calorias154 (calorias=154,1± passos=9763± passos9763 distância=5114± distância5114 calorias=94,4± calorias94 (calorias=94,4± passos=6691± passos6691 distância3726 distância=3726± 155,8± (155,8±8 10133± (10133± 5442± (5442± calorias=127,2± calorias127 (calorias=127,2± passos=8409± passos8409 distância=4478± distância4478 calorias=96,8± calorias96 (calorias=96,8± passos=6493± passos6493 distância3500 distância=3500± CAF=13 (CAF=1 NAF= CAF=7742± CAF774 (CAF=7742 NAF=5245 NAF524 CAF=4201± CAF420 (CAF=4201 NAF279 NAF=2799 calorias=154,1 calorias15 (calorias=154,1 passos=9763 passos976 distância=5114 distância511 calorias=94,4 calorias9 (calorias=94,4 passos=6691 passos669 distância372 distância=3726 155,8 (155,8± (10133 (5442 calorias=127,2 calorias12 (calorias=127,2 passos=8409 passos840 distância=4478 distância447 calorias=96,8 (calorias=96,8 passos=6493 passos649 distância350 distância=3500 CAF=1 (CAF= CAF=7742 CAF77 (CAF=774 NAF=524 NAF52 CAF=4201 CAF42 (CAF=420 NAF27 NAF=279 calorias=154, calorias1 (calorias=154, passos=976 passos97 distância=511 distância51 calorias=94, (calorias=94, passos=669 passos66 distância37 distância=372 155, (155,8 (1013 (544 calorias=127, (calorias=127, passos=840 passos84 distância=447 distância44 calorias=96, (calorias=96, passos=649 passos64 distância35 distância=350 CAF= CAF=774 CAF7 (CAF=77 NAF=52 NAF5 CAF=420 CAF4 (CAF=42 NAF2 NAF=27 calorias=154 (calorias=154 passos=97 passos9 distância=51 distância5 calorias=94 (calorias=94 passos=66 passos6 distância3 distância=37 (155, (101 (54 calorias=127 (calorias=127 passos=84 passos8 distância=44 distância4 calorias=96 (calorias=96 passos=64 distância=35 CAF=77 (CAF=7 NAF=5 CAF=42 (CAF=4 NAF=2 calorias=15 (calorias=15 passos=9 distância=5 calorias=9 (calorias=9 passos=6 distância=3 (155 (10 (5 calorias=12 (calorias=12 passos=8 distância=4 CAF=7 CAF=4 calorias=1 (calorias=1 passos= distância= calorias= (calorias= (15 (1 ( (calorias

Abstract The study's aim was to evaluate the microbiological, nutritional, textural quality and palatability of pet biscuits made with the inclusion of three flours. The treatments were chicken viscera flour (CVF), commercial Nile tilapia flour (FF) and mixed fish flours of several species (FVF). For the FVF, only the carcasses (backbones) of Nile tilapia, salmon, tuna and sardines were used, and they were washed, whereas FVF as well as the others were cooked for 60 minutes, then pressed, ground and dehydrated for 24 hours at 60° C. After this period, they were crushed and ground for inclusion in the biscuits. The CVF, FF and FVF flours showed 43.82%, 50.48% and 56.70% of crude protein, respectively. CVF had the highest lipid content (10.01%) and FVF had the highest ash content (23.94%) and FVF had the highest caloric value (338.63 kcal 100 g-1). The inclusion of flours in biscuits did not influence the protein and carbohydrate contents, whose average values were 18.48% and 50.23%. However, they influenced the moisture content, lipids, ash and caloric value. Biscuits with the inclusion of viscera (CVF) had the highest lipid content (5.91%) and those with fish had the highest ash content (5.66% and 5.81%) for FF and FVF. Biscuits with FVF had a lower caloric value (318.47 kcal 100 g-1). The microbiological analysis indicated that the biscuits were considered of good quality to feed dogs. Regarding texture and palatability, there was no significant difference between treatments. The inclusion of fish flour, both FF and FVF, is a viable alternative. studys study s nutritional , (FF . (FVF) backbones (backbones salmon used washed 6 minutes pressed 2 C period 4382 43 82 43.82% 5048 50 48 50.48 5670 56 70 56.70 respectively 10.01% 1001 10 01 (10.01% 23.94% 2394 23 94 (23.94% 338.63 33863 338 63 (338.6 g1. g1 g 1 g-1) contents 1848 18 18.48 5023 50.23% However lipids (CVF 5.91% 591 5 91 (5.91% 5.66% 566 66 (5.66 5.81% 581 81 318.47 31847 318 47 (318.4 dogs alternative (FVF 438 4 8 43.82 504 50.4 567 7 56.7 10.01 0 (10.01 23.94 239 9 (23.94 338.6 3386 33 (338. g-1 184 18.4 502 50.23 5.91 59 (5.91 5.66 (5.6 5.81 58 318.4 3184 31 (318. 43.8 50. 56. 10.0 (10.0 23.9 (23.9 338. 3 (338 g- 18. 50.2 5.9 (5.9 5.6 (5. 5.8 318. (318 43. 10. (10. 23. (23. (33 5. (5 (31 (10 (23 (3 ( (1 (2

Resumo Objetivou-se avaliar a qualidade microbiológica e nutricional, a textura e a palatabilidade de biscoitos pet elaborados com a inclusão de três farinhas. Os tratamentos foram farinha de vísceras de frango (FVC), farinha de tilápia comercial (FF) e mix de farinhas de peixes de várias espécies (FVF). Para FVF, foram utilizadas apenas as carcaças (espinhaço) de tilápia, salmão, atum e sardinha, as quais foram lavadas. Em todos os tratamentos, as farinhas foram cozidas por 60 minutos, depois prensadas, moídas e desidratadas por 24 horas a 60 °C. Decorrido esse período, as farinhas foram trituradas e moídas para inclusão nos biscoitos. As farinhas FVC, FF e FVF apresentaram 43,82%, 50,48% e 56,70% de proteína bruta, respectivamente. A FVC apresentou maior teor lipídico (10,01%) e a FVF, maior teor de cinzas (23,94%) e o maior valor calórico (338,63 kcal 100 g-1). A inclusão das farinhas nos biscoitos não influenciou nos teores de proteína e carboidratos, cujos valores médios foram de 18,48% e 50,23%, respectivamente. Entretanto, influenciaram no teor de umidade, lipídios, cinzas e valor calórico. Os biscoitos com inclusão de vísceras (CVF) apresentaram os maiores teores de lipídeos (5,91%) e aqueles com inclusão pescado maiores teores de cinzas (5,66% e 5,81%) para FF e FVF. Os biscoitos com FVF apresentaram menor valor calórico (318,47 kcal 100 g-1). A análise microbiológica indicou que os biscoitos apresentaram qualidades apropriadas para serem fornecidos a cães. Em relação a textura e aceitabilidade, não houve diferença significativa entre os tratamentos. A inclusão de farinhas de peixe, tanto FF quanto FVF, é uma alternativa viável. Objetivouse Objetivou se nutricional , (FVC) (FF . (FVF) espinhaço (espinhaço salmão sardinha lavadas 6 minutos prensadas 2 C °C período 4382 43 82 43,82% 5048 50 48 50,48 5670 56 70 56,70 bruta respectivamente 10,01% 1001 10 01 (10,01% 23,94% 2394 23 94 (23,94% 338,63 33863 338 63 (338,6 g1. g1 g 1 g-1) carboidratos 1848 18 18,48 5023 50,23% Entretanto umidade lipídios CVF (CVF 5,91% 591 5 91 (5,91% 5,66% 566 66 (5,66 5,81% 581 81 318,47 31847 318 47 (318,4 cães aceitabilidade peixe viável (FVC (FVF 438 4 8 43,82 504 50,4 567 7 56,7 10,01 0 (10,01 23,94 239 9 (23,94 338,6 3386 33 (338, g-1 184 18,4 502 50,23 5,91 59 (5,91 5,66 (5,6 5,81 58 318,4 3184 31 (318, 43,8 50, 56, 10,0 (10,0 23,9 (23,9 338, 3 (338 g- 18, 50,2 5,9 (5,9 5,6 (5, 5,8 318, (318 43, 10, (10, 23, (23, (33 5, (5 (31 (10 (23 (3 ( (1 (2

ABSTRACT OBJECTIVE To evaluate food consumption in Brazil by race/skin color of the population. METHODS Food consumption data from the Pesquisa de Orçamentos Familiares (POF – Household Budget Survey) 2017–2018 were analyzed. Food and culinary preparations were grouped into 31 items, composing three main groups, defined by industrial processing characteristics: 1 – in natura/minimally processed, 2 – processed, and 3 – ultra-processed. The percentage of calories from each group was estimated by categories of race/skin color – White, Black, Mixed-race, Indigenous, and Yellow– using crude and adjusted linear regression for gender, age, schooling, income, macro-region, and area. RESULTS In the crude analyses, the consumption of in natura/minimally processed foods was lower for Yellow [66.0% (95% Confidence Interval 62.4–69.6)] and White [66.6% (95%CI 66.1–67.1)] groups than for Blacks [69.8% (95%CI 68.9–70.8)] and Mixed-race people [70.2% (95%CI 69.7–70.7)]. Yellow individuals consumed fewer processed foods, with 9.2% of energy (95%CI 7.2–11.1) whereas the other groups consumed approximately 13%. Ultra-processed foods were less consumed by Blacks [16.6% (95%CI 15.6–17.6)] and Mixed-race [16.6% (95%CI 16.2–17.1)], with the highest consumption among White [20.1% (95%CI 19.6–20.6)] and Yellow [24.5% (95%CI 20.0–29.1)] groups. The adjustment of the models reduced the magnitude of the differences between the categories of race/skin color. The difference between Black and Mixed-race individuals from the White ones decreased from 3 percentage points (pp) to 1.2 pp in the consumption of in natura/minimally processed foods and the largest differences remained in the consumption of rice and beans, with a higher percentage in the diet of Black and Mixed-race people. The contribution of processed foods remained approximately 4 pp lower for Yellow individuals. The consumption of ultra-processed products decreased by approximately 2 pp for White and Yellow groups; on the other hand, it increased by 1 pp in the consumption of Black, Mixed-race, and Indigenous peoples. CONCLUSION Differences in food consumption according to race/skin color were found and are influenced by socioeconomic and demographic conditions. raceskin race skin population POF Survey 20172018 2017 2018 2017–201 analyzed items characteristics naturaminimally natura minimally ultraprocessed. ultraprocessed ultra processed. Mixedrace, Mixedrace Mixed race, gender age schooling income macroregion, macroregion macro region, region macro-region area analyses 66.0% 660 66 0 [66.0 95% 95 (95 62.4–69.6 624696 62 69 6 62.4–69.6) 66.6% 666 [66.6 95%CI 95CI CI 66.1–67.1 661671 67 66.1–67.1) 69.8% 698 8 [69.8 68.9–70.8 689708 68 9 70 68.9–70.8) 70.2% 702 [70.2 69.7–70.7. 697707 69.7–70.7 . 7 69.7–70.7)] 92 9.2 7.2–11.1 72111 11 13 13% Ultraprocessed Ultra 16.6% 166 16 [16.6 15.6–17.6 156176 15 17 15.6–17.6) 16.2–17.1, 162171 16.2–17.1 , 16.2–17.1)] 20.1% 201 20 [20.1 19.6–20.6 196206 19 19.6–20.6) 24.5% 245 24 5 [24.5 20.0–29.1 200291 29 20.0–29.1) (pp 12 1. beans hand peoples conditions 2017201 2017–20 66.0 [66. (9 62.4–69. 62469 66.6 66.1–67. 66167 69.8 [69. 68.9–70. 68970 70.2 [70. 69770 69.7–70. 69.7–70.7) 9. 7.2–11. 7211 16.6 [16. 15.6–17. 15617 16217 16.2–17. 16.2–17.1) 20.1 [20. 19.6–20. 19620 24.5 [24. 20.0–29. 20029 201720 2017–2 66. [66 ( 62.4–69 6246 66.1–67 6616 69. [69 68.9–70 6897 70. [70 6977 69.7–70 7.2–11 721 16. [16 15.6–17 1561 1621 16.2–17 20. [20 19.6–20 1962 24. [24 20.0–29 2002 20172 2017– [6 62.4–6 624 66.1–6 661 68.9–7 689 [7 697 69.7–7 7.2–1 72 [1 15.6–1 156 162 16.2–1 [2 19.6–2 196 20.0–2 200 [ 62.4– 66.1– 68.9– 69.7– 7.2– 15.6– 16.2– 19.6– 20.0– 62.4 66.1 68.9 69.7 7.2 15.6 16.2 19.6 20.0 62. 68. 7. 15. 19.

RESUMO OBJETIVO Avaliar o consumo alimentar no Brasil por raça/cor da pele da população. MÉTODOS Foram analisados dados de consumo alimentar da Pesquisa de Orçamentos Familiares 2017–2018. Alimentos e preparações culinárias foram agrupados em 31 itens, compondo três grupos principais, definidos por características do processamento industrial: 1 – in natura/minimamente processados, 2 – processados e 3 – ultraprocessados. O percentual de calorias de cada grupo foi estimado por categorias de raça/cor da pele – branca, preta, parda, indígena e amarela –, utilizando-se regressão linear bruta e ajustada para sexo, idade, escolaridade, renda, macrorregião e área. RESULTADOS Nas análises brutas, o consumo de alimentos in natura/minimamente processados foi menor para amarelos [66,0% (Intervalo de Confiança 95% 62,4–69,6)] e brancos [66,6% (IC95% 66,1–67,1)] que para pretos [69,8% (IC95% 68,9–70,8)] e pardos [70,2% (IC95% 69,7–70,7)]. Amarelos consumiram menos alimentos processados, com 9,2% das calorias (IC95% 7,2–11,1) enquanto os demais consumiram aproximadamente 13%. Ultraprocessados foram menos consumidos por pretos [16,6% (IC95% 15,6–17,6)] e pardos [16,6% (IC95% 16,2–17,1)], e o maior consumo ocorreu entre brancos [20,1% (IC95% 19,6–20,6)] e amarelos [24,5% (IC95% 20,0–29,1)]. O ajuste dos modelos reduziu a magnitude das diferenças entre as categorias de raça/cor da pele. A diferença entre pretos e pardos em relação aos brancos diminuiu, de 3 pontos percentuais (pp), para 1,2 pp no consumo de alimentos in natura/minimamente processados e as maiores diferenças remanescentes foram no consumo de arroz e feijão, com maior percentual na alimentação de pretos e pardos. A participação de alimentos processados permaneceu aproximadamente 4 pp menor para amarelos. O consumo de ultraprocessados diminuiu aproximadamente 2 pp para brancos e amarelos; por outro lado, aumentou 1 pp no consumo de pretos, pardos e indígenas. CONCLUSÃO Diferenças no consumo alimentar segundo raça/cor da pele foram encontradas e são influenciadas por condições socioeconômicas e demográficas. raçacor raça cor população 20172018 2017 2018 2017–2018 itens principais industrial naturaminimamente natura minimamente branca preta parda utilizandose utilizando se sexo idade escolaridade renda área brutas 66,0% 660 66 0 [66,0 Intervalo 95 62,4–69,6 624696 62 69 6 62,4–69,6) 66,6% 666 [66,6 IC95% IC95 IC (IC95 66,1–67,1 661671 67 66,1–67,1) 69,8% 698 8 [69,8 68,9–70,8 689708 68 9 70 68,9–70,8) 70,2% 702 [70,2 69,7–70,7. 697707 69,7–70,7 . 7 69,7–70,7)] 92 9,2 7,2–11,1 72111 11 13 13% 16,6% 166 16 [16,6 15,6–17,6 156176 15 17 15,6–17,6) 16,2–17,1, 162171 16,2–17,1 , 16,2–17,1)] 20,1% 201 20 [20,1 19,6–20,6 196206 19 19,6–20,6) 24,5% 245 24 5 [24,5 20,0–29,1. 200291 20,0–29,1 29 20,0–29,1)] pp, (pp) 12 1, feijão lado indígenas demográficas 2017201 2017–201 66,0 [66, 62,4–69, 62469 66,6 IC9 (IC9 66,1–67, 66167 69,8 [69, 68,9–70, 68970 70,2 [70, 69770 69,7–70, 69,7–70,7) 9, 7,2–11, 7211 16,6 [16, 15,6–17, 15617 16217 16,2–17, 16,2–17,1) 20,1 [20, 19,6–20, 19620 24,5 [24, 20029 20,0–29, 20,0–29,1) (pp 201720 2017–20 66, [66 62,4–69 6246 (IC 66,1–67 6616 69, [69 68,9–70 6897 70, [70 6977 69,7–70 7,2–11 721 16, [16 15,6–17 1561 1621 16,2–17 20, [20 19,6–20 1962 24, [24 2002 20,0–29 20172 2017–2 [6 62,4–6 624 66,1–6 661 68,9–7 689 [7 697 69,7–7 7,2–1 72 [1 15,6–1 156 162 16,2–1 [2 19,6–2 196 200 20,0–2 2017– [ 62,4– 66,1– 68,9– 69,7– 7,2– 15,6– 16,2– 19,6– 20,0– 62,4 66,1 68,9 69,7 7,2 15,6 16,2 19,6 20,0 62, 68, 7, 15, 19,

RESUMO OBJETIVO Avaliar fatores sociodemográficos associados ao consumo de alimentos ultraprocessados e a evolução temporal do consumo no Brasil entre 2008 e 2018. MÉTODOS Foram utilizados dados do consumo alimentar de indivíduos com idade ≥ 10 anos das Pesquisas de Orçamentos Familiares (POF) 2008–2009 e 2017–2018. Os alimentos foram agrupados segundo a classificação Nova. Modelos de regressão linear brutos e ajustados foram utilizados para avaliar a associação entre características sociodemográficas e o consumo de ultraprocessados em 2017–2018 e a variação temporal de seu consumo entre 2008 e 2018. RESULTADOS Alimentos ultraprocessados representaram 19,7% das calorias em 2017–2018. A análise ajustada mostrou que seu consumo foi maior no sexo feminino ( versus masculino) e nas regiões Sul e Sudeste ( versus Norte), e menor em negros ( versus brancos) e na área rural ( versus urbana), além de diminuir com o aumento da idade e aumentar com escolaridade e renda. O consumo de ultraprocessados aumentou 1,02 pontos percentuais (pp) de 2008–2009 a 2017–2018, sendo este aumento mais expressivo em homens (+1,59 pp), negros (+2,04 pp), indígenas (+5,96 pp), na área rural (+2,43 pp), naqueles com até 4 anos de estudo (+1,18 pp), no quinto mais baixo de renda (+3,54 pp) e nas regiões Norte (+2,95 pp) e Nordeste (+3,11 pp). Por outro lado, seu consumo se reduziu na maior faixa de escolaridade (-3,30 pp) e no quinto mais alto de renda (-1,65 pp). CONCLUSÕES Os segmentos socioeconômicos e demográficos que tiveram menor consumo relativo de ultraprocessados em 2017–2018 são justamente os que apresentaram um aumento mais expressivo na análise temporal, apontando para uma tendência de padronização nacional em um patamar de consumo mais alto.

ABSTRACT OBJECTIVE To evaluate sociodemographic factors associated with the consumption of ultra-processed foods and the temporal evolution of their consumption in Brazil between 2008 and 2018. METHODS The study used food consumption data of individuals aged ≥ 10 years from 2008–2009 and 2017–2018 Pesquisas de Orçamentos Familiares (POF - Household Budget Surveys), grouping the foods according to the Nova classification. We used crude and adjusted linear regression models to assess the association between sociodemographic characteristics and consumption of ultra-processed foods in 2017–2018 and the temporal variation in their consumption between 2008 and 2018. RESULTS Ultra-processed foods accounted for 19.7% of calories in 2017–2018. The adjusted analysis showed that their consumption was higher in women (versus men) and the South and Southeast regions (versus North) and lower in blacks (versus whites) and rural areas (versus urban), in addition to decreasing with the increased age and increasing with higher education and income. Consumption of ultra-processed foods increased by 1.02 percentage points (pp) from 2008–2009 to 2017–2018. This increase was significantly higher among men (+1.59 pp), black people (+2.04 pp), indigenous (+5.96 pp), in the rural area (+2.43 pp), those with up to 4 years of schooling (+1.18 pp), in the lowest income quintile (+3.54 pp), and the North (+2.95 pp) and Northeast (+3.11 pp) regions. On the other hand, individuals in the highest level of schooling (-3.30 pp) and the highest income quintile (-1.65 pp) reduced their consumption. CONCLUSIONS The socioeconomic and demographic segments with the lowest relative consumption of ultra-processed foods in 2017–2018 are precisely those that showed the most significant increase in the temporal analysis, pointing to a trend towards national standardization at a higher level of consumption.

RESUMO OBJETIVO Avaliar o consumo alimentar no Brasil por raça/cor da pele da população. MÉTODOS Foram analisados dados de consumo alimentar da Pesquisa de Orçamentos Familiares 2017–2018. Alimentos e preparações culinárias foram agrupados em 31 itens, compondo três grupos principais, definidos por características do processamento industrial: 1 – in natura/minimamente processados, 2 – processados e 3 – ultraprocessados. O percentual de calorias de cada grupo foi estimado por categorias de raça/cor da pele – branca, preta, parda, indígena e amarela –, utilizando-se regressão linear bruta e ajustada para sexo, idade, escolaridade, renda, macrorregião e área. RESULTADOS Nas análises brutas, o consumo de alimentos in natura/minimamente processados foi menor para amarelos [66,0% (Intervalo de Confiança 95% 62,4–69,6)] e brancos [66,6% (IC95% 66,1–67,1)] que para pretos [69,8% (IC95% 68,9–70,8)] e pardos [70,2% (IC95% 69,7–70,7)]. Amarelos consumiram menos alimentos processados, com 9,2% das calorias (IC95% 7,2–11,1) enquanto os demais consumiram aproximadamente 13%. Ultraprocessados foram menos consumidos por pretos [16,6% (IC95% 15,6–17,6)] e pardos [16,6% (IC95% 16,2–17,1)], e o maior consumo ocorreu entre brancos [20,1% (IC95% 19,6–20,6)] e amarelos [24,5% (IC95% 20,0–29,1)]. O ajuste dos modelos reduziu a magnitude das diferenças entre as categorias de raça/cor da pele. A diferença entre pretos e pardos em relação aos brancos diminuiu, de 3 pontos percentuais (pp), para 1,2 pp no consumo de alimentos in natura/minimamente processados e as maiores diferenças remanescentes foram no consumo de arroz e feijão, com maior percentual na alimentação de pretos e pardos. A participação de alimentos processados permaneceu aproximadamente 4 pp menor para amarelos. O consumo de ultraprocessados diminuiu aproximadamente 2 pp para brancos e amarelos; por outro lado, aumentou 1 pp no consumo de pretos, pardos e indígenas. CONCLUSÃO Diferenças no consumo alimentar segundo raça/cor da pele foram encontradas e são influenciadas por condições socioeconômicas e demográficas.

ABSTRACT OBJECTIVE To evaluate food consumption in Brazil by race/skin color of the population. METHODS Food consumption data from the Pesquisa de Orçamentos Familiares (POF – Household Budget Survey) 2017–2018 were analyzed. Food and culinary preparations were grouped into 31 items, composing three main groups, defined by industrial processing characteristics: 1 – in natura/minimally processed, 2 – processed, and 3 – ultra-processed. The percentage of calories from each group was estimated by categories of race/skin color – White, Black, Mixed-race, Indigenous, and Yellow– using crude and adjusted linear regression for gender, age, schooling, income, macro-region, and area. RESULTS In the crude analyses, the consumption of in natura/minimally processed foods was lower for Yellow [66.0% (95% Confidence Interval 62.4–69.6)] and White [66.6% (95%CI 66.1–67.1)] groups than for Blacks [69.8% (95%CI 68.9–70.8)] and Mixed-race people [70.2% (95%CI 69.7–70.7)]. Yellow individuals consumed fewer processed foods, with 9.2% of energy (95%CI 7.2–11.1) whereas the other groups consumed approximately 13%. Ultra-processed foods were less consumed by Blacks [16.6% (95%CI 15.6–17.6)] and Mixed-race [16.6% (95%CI 16.2–17.1)], with the highest consumption among White [20.1% (95%CI 19.6–20.6)] and Yellow [24.5% (95%CI 20.0–29.1)] groups. The adjustment of the models reduced the magnitude of the differences between the categories of race/skin color. The difference between Black and Mixed-race individuals from the White ones decreased from 3 percentage points (pp) to 1.2 pp in the consumption of in natura/minimally processed foods and the largest differences remained in the consumption of rice and beans, with a higher percentage in the diet of Black and Mixed-race people. The contribution of processed foods remained approximately 4 pp lower for Yellow individuals. The consumption of ultra-processed products decreased by approximately 2 pp for White and Yellow groups; on the other hand, it increased by 1 pp in the consumption of Black, Mixed-race, and Indigenous peoples. CONCLUSION Differences in food consumption according to race/skin color were found and are influenced by socioeconomic and demographic conditions.