{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,27]],"date-time":"2026-05-27T13:15:39Z","timestamp":1779887739608,"version":"3.53.1"},"reference-count":32,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2023,7,1]],"date-time":"2023-07-01T00:00:00Z","timestamp":1688169600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002322","name":"Coordination for the Improvement of Higher Education Personnel\u2014Brazil (CAPES)","doi-asserted-by":"publisher","award":["001"],"award-info":[{"award-number":["001"]}],"id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>The increasing intake of ultra-processed (UP) foods is causing changes in the profile of food and nutrient consumption, negatively influencing consumer behavior. The present study aimed to evaluate the influence of UP foods on the diet of Brazilian adults, verifying the association between its increasing contribution to total energy and trends in the consumption of other NOVA groups, food subgroups, energy consumption, and macro- and micronutrients. We conducted an observational, cross-sectional study of a probability sample of 921 manufacturing workers in the state of Rio Grande do Norte, Brazil, from a combined stratified and two-stage survey. Trends in consumption across quintiles of UP food contribution to the total energy intake were tested with linear regression. The results showed that higher UP food consumption is associated with a higher intake of energy, carbohydrates and total-, mono- and polyunsaturated fats, saturated fats and trans fats, and the micronutrients calcium, iron and thiamine; and higher consumption of ready-to-eat foods, accompanied by lower consumption of foods that require preparation, such as beans, tubers and roots, vegetables and fruits, which may represent a risk for the development of non-transmissible chronic diseases in this population.<\/jats:p>","DOI":"10.3390\/nu15133009","type":"journal-article","created":{"date-parts":[[2023,7,3]],"date-time":"2023-07-03T00:42:46Z","timestamp":1688344966000},"page":"3009","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Quantitative and Qualitative Changes in Diet Associated with the Consumption of Ultra-Processed Foods: A Survey on a Representative Sample of Manufacturing Workers in Brazil"],"prefix":"10.3390","volume":"15","author":[{"given":"Raiane M.","family":"Costa","sequence":"first","affiliation":[{"name":"Postgraduate Program in Health Sciences, Centro de Ci\u00eancias da Sa\u00fade, Universidade Federal do Rio Grande do Norte, Natal 59012-570, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ingrid W. L.","family":"Bezerra","sequence":"additional","affiliation":[{"name":"Nutrition Department, Centro de Ci\u00eancias da Sa\u00fade, Universidade Federal do Rio Grande do Norte, Natal 59078-970, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anissa M.","family":"Souza","sequence":"additional","affiliation":[{"name":"Postgraduate Program in Health Sciences, Centro de Ci\u00eancias da Sa\u00fade, Universidade Federal do Rio Grande do Norte, Natal 59012-570, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Karina G.","family":"Torres","sequence":"additional","affiliation":[{"name":"Postgraduate Program in Health Sciences, Centro de Ci\u00eancias da Sa\u00fade, Universidade Federal do Rio Grande do Norte, Natal 59012-570, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gabriela S.","family":"Pereira","sequence":"additional","affiliation":[{"name":"Postgraduate Program in Health Sciences, Centro de Ci\u00eancias da Sa\u00fade, Universidade Federal do Rio Grande do Norte, Natal 59012-570, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"C\u00e9lia M. M.","family":"Morais","sequence":"additional","affiliation":[{"name":"Nutrition Department, Centro de Ci\u00eancias da Sa\u00fade, Universidade Federal do Rio Grande do Norte, Natal 59078-970, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9103-6532","authenticated-orcid":false,"given":"Antonio G.","family":"Oliveira","sequence":"additional","affiliation":[{"name":"Pharmacy Department, Centro de Ci\u00eancias da Sa\u00fade, Universidade Federal do Rio Grande do Norte, Natal 59012-570, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,7,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"936","DOI":"10.1017\/S1368980018003762","article-title":"Ultra-processed foods: What they are and how to identify them","volume":"22","author":"Monteiro","year":"2019","journal-title":"Public Health Nutr."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"512","DOI":"10.1016\/j.appet.2016.11.006","article-title":"Consumption of ultra-processed foods predicts diet quality in Canada","volume":"108","author":"Moubarac","year":"2017","journal-title":"Appetite"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1017\/S1368980017001434","article-title":"The share of ultra-processed foods determines the overall nutritional quality of diets in Brazil","volume":"21","author":"Louzada","year":"2017","journal-title":"Public Health Nutr."},{"key":"ref_4","unstructured":"Minist\u00e9rio da Sa\u00fade (MS) (2023, February 27). 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