Differences in food consumption of the Brazilian population by race/skin color in 2017–2018

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.摘要 目的：评估巴西人群按种族/肤色划分的食物消费情况。 方法：对2017-2018年巴西家庭预算调查（Pesquisa de Orçamentos Familiares，POF）的食物消费数据进行分析。依据工业加工特性，将食物及烹饪制品划分为31个条目，归为三大类别：1. 天然/微加工食品；2. 加工食品；3. 超加工食品。以种族/肤色类别（白人、黑人、混血人群、原住民、黄种人）为分组维度，估算各组的热量摄入占比，并采用未校正及校正了性别、年龄、受教育程度、收入、宏观区域及居住区域的线性回归模型开展分析。 结果：未校正分析结果显示，黄种人[66.0%（95%置信区间（Confidence Interval，CI）62.4~69.6）]与白人[66.6%（95%CI 66.1~67.1）]的天然/微加工食品消费量低于黑人[69.8%（95%CI 68.9~70.8）]及混血人群[70.2%（95%CI 69.7~70.7）]。黄种人的加工食品消费量更低，其热量占比为9.2%（95%CI 7.2~11.1），其余各组加工食品的热量占比约为13%。黑人[16.6%（95%CI 15.6~17.6）]与混血人群[16.6%（95%CI 16.2~17.1）]的超加工食品消费量更低，而白人[20.1%（95%CI 19.6~20.6）]与黄种人[24.5%（95%CI 20.0~29.1）]的超加工食品消费量最高。经模型校正后，种族/肤色组间的差异幅度有所收窄：白人相较于黑人和混血人群的天然/微加工食品消费差异从3个百分点（percentage points，pp）降至1.2个百分点；组间差异最显著的仍为大米与豆类的膳食占比，黑人和混血人群的膳食中该类食物占比更高。黄种人的加工食品热量占比仍较其余组别低约4个百分点。白人与黄种人的超加工食品消费量下降约2个百分点；反观黑人、混血人群及原住民，其超加工食品消费量上升约1个百分点。 结论：研究发现巴西人群的食物消费存在显著的种族/肤色差异，且该差异受到社会人口学及经济状况的影响。