Motivations for food choices may determine consumption, and understanding that relationship may help direct strategies for formulating diets. This study aimed to identify associations between motivations for food choices and consumption of food groups. An observational cross-sectional survey was conducted in 921 manufacturing workers from 33 companies in Brazil, based on a stratified two-stage probability sample. Motivations for food choices were assessed with the Food Choice Questionnaire, and intake of food groups was measured using 24-h dietary recall. Consumption was classified into 31 food groups defined according to their nutritional value and the NOVA classification. Data were analyzed with multilevel mixed-effects regression. The results showed that sensory appeal and price were the most important motivations for food choices, while ethical concern was less important. Sensory appeal was positively associated with consumption of industrialized condiments (p = 0.022), price showed a negative correlation with consumption of plant oils (p = 0.022), ethical concern showed positive correlation within consumption white meat (p = 0.065) and negative correlation within pasta dishes (p < 0.001). Regarding the NOVA classification, health correlated with an increase in consumption of unprocessed foods (p = 0.017) and weight control with a decrease in consumption of processed culinary ingredients (p = 0.057).

Introduction: Several studies have reported increased cardiometabolic risk among workers assisted by food assistance public policies. The aim of this study was to estimate the prevalence of metabolic syndrome (MetS) and its individual components among manufacturing workers and their relationship to the Brazilian Workers’ Food Program (WFP). Methods: It was a prospective, cross-sectional, two-stage survey comparative of manufacturing workers from companies adherent and non-adherent to the WFP stratified by sector of activity and company size. The workers were interviewed in the workplace, and data on waist circumference (WC), blood pressure, and 12-hours fasting blood glucose (FBG), serum triglycerides (TG), and total and HDL-cholesterol were obtained. Mixed effects multilevel regression was used to compare WFP and non-WFP groups separately in each sex. All subjects gave written informed consent. Results: The survey included 332 workers from 16 WFP companies and 344 workers from 17 non-WFP companies. The general prevalence of MetS, according to IDF/AHA/NHLBI criteria, was high but not statistically different between sexes (39.8% in females versus 28.5% for males, p=0.16). Statistically significant differences were found between sexes in the prevalence of individual components: WC (77.8% in females versus 38.3% in males, p=0.002), TG (27.3% in females versus 40.8% in males, p=0.07), and HDL-C (52.2% in females versus 43.1% in males, p=0.05). Among males, MetS prevalence was significantly higher in the WFP group (33.0% versus 23.9%, p=0.008), and, in the individual components, the WFP group had higher prevalence of increased WC (47.0% versus 29.4%, p< 0.001) and elevated FBG (8.9% versus 6.3%, p< 0.001), as well as greater average levels of TG, HDL-C and FBG. Among female workers, no statistically significant differences between groups were observed in MetS prevalence and its individual components, but WFP female worker presented lower systolic and diastolic blood pressure. Conclusion: In a low-income population, male manufacturing workers participating in a food assistance program are at increased risk of MetS, an effect that was not identified among female workers.

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.