Food Consumption Inequalities in Primary Care in a Large Metropolis

Mariana Souza Lopes, Priscila Lenita Candida dos Santos and Aline Cristine Souza Lopes ()
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Mariana Souza Lopes: Nutrition Department, Health Sciences Center, Campus I, Universidade Federal da Paraíba, João Pessoa 58051-900, Brazil
Priscila Lenita Candida dos Santos: Nutrition Department, School of Nursing, Health Campus, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
Aline Cristine Souza Lopes: Nutrition Department, School of Nursing, Health Campus, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil

IJERPH, 2024, vol. 21, issue 7, 1-11

Abstract: The aim of this study was to examine the association between health vulnerability and food consumption according to the NOVA classification within primary care in a major Brazilian city. A cross-sectional study was conducted among adults over 20 years old. These participants were part of a representative sample from the Health Academy Program (PAS) in Belo Horizonte, Brazil. We evaluated socio-demographic variables, self-reported illnesses, perceived health and quality of life, and the length of participation in PAS. Health vulnerability was gauged through the Health Vulnerability Index (HVI), which is calculated for each census sector and classified as low, medium, and high/very high. On the other hand, food consumption was determined by evaluating the average consumption described in a 24 h diet recall (24HR) and categorizing it under the NOVA classification: culinary preparations, processed foods, and ultra-processed foods (UPFs). The average calorie intake was 1429.7 kcal, primarily from culinary preparations (61.6%) and UPFs (27.4%). After adjustments, individuals residing in high/very high-HVI areas consumed more culinary preparations (β = 2.7; 95%CI: 4.7; 0.7) and fewer UPFs (β = −2.7; 95%CI: −4.7; −0.7) compared to those from low-vulnerability areas. PAS participants residing in more vulnerable areas reported healthier dietary habits, consuming more homecooked meals and fewer UPFs. These findings underscore the importance of concentrating efforts on promoting and preserving healthy eating habits and emphasizing the value of home cooking in the most vulnerable regions.

Keywords: primary care; NOVA classification; food consumption; health inequality; vulnerability in health (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2024
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