Alimentos processados e ultraprocessados e o impacto para a saúde da população
Data
2021-07-13
Autores
Silva, Périlyn Barbosa Cochala 
Orientadores
Venturini, Anna Cecilia
Tipo
Trabalho de conclusão de curso
Título da Revista
ISSN da Revista
Título de Volume
Resumo
Os alimentos processados e ultraprocessados estão presentes em grande parte da alimentação de pessoas de todas as idades, algumas em maior proporção do que outras, porém em geral, os alimentos industrializados tornaram-se símbolo de praticidade, conveniência e variedade. E apesar dos benefícios no dia a dia com a introdução de alimentos industrializados no mercado, alguns questionamentos acerca dos impactos na dieta da população, a influência dos alimentos na saúde e sua relação com algumas doenças também começaram a surgir. No final dos anos 2000, pesquisadores brasileiros apontaram mudanças no processamento industrial de alimentos como o principal motor da pandemia de obesidade, que tem início nos Estados Unidos nos anos 1980 e que, no século 21, passa a atingir maioria dos países do mundo. Tais mudanças negativas, portanto, da qualidade da alimentação dos brasileiros, sinalizaram a necessidade de priorizar políticas públicas de promoção da alimentação saudável através de Guias Alimentares. No primeiro Guia Alimentar para a População Brasileira, publicado em 2006, os alimentos eram classificados por serem fontes importantes de nutrientes específicos, independentemente do seu processamento. A superestimação dos nutrientes, subestimando os efeitos negativos do processamento industrial ao qual esses são submetidos, oculta a enorme diferença entre, por exemplo, um cereal integral e um cereal “matinal”. Em 2014, foi criado um novo Guia Alimentar para a população brasileira baseado na classificação denominada NOVA, que classifica os alimentos de acordo com o nível de processamento em 4 grupos: alimentos in natura, ingredientes culinários processados, alimentos processados e ultraprocessados. Vários estudos suportam evidências de que os processamentos físicos, químicos e biológicos dos alimentos industrializados podem ser prejudiciais para a saúde e causar alterações no funcionamento do organismo. Além disso, os alimentos processados e ultraprocessados apresentam grandes quantidades de compostos que consumidos frequentemente são nocivos à saúde, como: carboidratos, gorduras saturadas, gorduras trans, sódio e açúcar (e baixas quantidades de fibras, vitaminas e minerais). Com base no exposto e em razão da importância da nova classificação dos alimentos, principalmente para profissionais e estudantes da área de saúde, o objetivo desse trabalho foi revisar o impacto do consumo de alimentos ultraprocessados sobre o desenvolvimento de doenças crônicas não transmissíveis como a obesidade, doenças neurodegenerativas, gastrointestinais, cardiovasculares, depressão e distúrbios metabólicos.
Processed and ultra-processed foods are present in a large part of people's diet of all ages, some in greater proportion than others, but in general, processed foods have become a symbol of practicality, convenience and variety. And despite the routine benefits of the processed food's introduction on the market, some questions about the impacts on the population's diet, the influence of food on health, and its relationship with some diseases also began to arise. In the late 2000s, Brazilian researchers pointed to changes in industrial food processing as the main driver of the obesity pandemic, which began in the United States in the 1980s and which, in the 21st century, started to affect most countries in the world. Such negative changes, therefore, in the quality of Brazilians' food, signaled the need to prioritize public policies to promote healthy eating through Food Guides. In the first Food Guide for the Brazilian Population, published in 2006, foods were classified as being important sources of specific nutrients, regardless of their processing. The overestimation of nutrients, underestimating the negative effects of the industrial processing to which they are subjected, hides the huge difference between, for example, a whole cereal and a ―morning‖ cereal. In 2014, a new Food Guide for the Brazilian population was created based on the classification called NOVA, which classifies foods according to the level of processing into 4 groups: fresh foods, processed culinary ingredients, processed and ultra-processed foods. Several studies support evidence that the physical, chemical, and biological processing of processed foods can be harmful to health and cause changes in the body's functioning. In addition, processed and ultra-processed foods have large amounts of compounds that are often consumed are harmful to health, such as carbohydrates, saturated fats, trans fats, sodium, and sugar (and low amounts of fiber, vitamins, and minerals). Based on the above and due to the importance of the new classification of foods, especially for health professionals and students, the objective of this work was to review the impact of the consumption of ultra-processed foods on the development of non-communicable chronic diseases such as obesity, neurodegenerative, gastrointestinal, cardiovascular diseases, depression, and metabolic disorders.
Processed and ultra-processed foods are present in a large part of people's diet of all ages, some in greater proportion than others, but in general, processed foods have become a symbol of practicality, convenience and variety. And despite the routine benefits of the processed food's introduction on the market, some questions about the impacts on the population's diet, the influence of food on health, and its relationship with some diseases also began to arise. In the late 2000s, Brazilian researchers pointed to changes in industrial food processing as the main driver of the obesity pandemic, which began in the United States in the 1980s and which, in the 21st century, started to affect most countries in the world. Such negative changes, therefore, in the quality of Brazilians' food, signaled the need to prioritize public policies to promote healthy eating through Food Guides. In the first Food Guide for the Brazilian Population, published in 2006, foods were classified as being important sources of specific nutrients, regardless of their processing. The overestimation of nutrients, underestimating the negative effects of the industrial processing to which they are subjected, hides the huge difference between, for example, a whole cereal and a ―morning‖ cereal. In 2014, a new Food Guide for the Brazilian population was created based on the classification called NOVA, which classifies foods according to the level of processing into 4 groups: fresh foods, processed culinary ingredients, processed and ultra-processed foods. Several studies support evidence that the physical, chemical, and biological processing of processed foods can be harmful to health and cause changes in the body's functioning. In addition, processed and ultra-processed foods have large amounts of compounds that are often consumed are harmful to health, such as carbohydrates, saturated fats, trans fats, sodium, and sugar (and low amounts of fiber, vitamins, and minerals). Based on the above and due to the importance of the new classification of foods, especially for health professionals and students, the objective of this work was to review the impact of the consumption of ultra-processed foods on the development of non-communicable chronic diseases such as obesity, neurodegenerative, gastrointestinal, cardiovascular diseases, depression, and metabolic disorders.