Intake of energy and critical nutrients according to the NOVA classification in Argentina, time trend and differences according to income

Growing evidence of the global transition in food systems exists, affecting the availability, accessibility, affordability, and convenience of highly processed foods. This study aimed to evaluate the apparent consumption of energy, saturated fat, added sugars, and sodium according to the degree of food processing in Argentina from 1996 to 2018 and according to income level. This is a descriptive and cross-sectional study with data on food and beverage expenditures and income from the National Household Expenditure Survey for years 1996-1997, 2004-2005, 2012-2013, and 2017-2018, including more than 20,000 households in each period. The apparent daily consumption of energy, saturated fat, added sugars, and sodium per adult for: (1) minimally processed foods; (2) processed culinary ingredients; (3) processed foods; and (4) ultra-processed products, was calculated for each period and according to per capita income quintile in each household. Descriptive statistical analysis was performed. Reductions in the proportion of energy and all nutrients evaluated from minimally processed foods, culinary ingredients and processed foods were observed, as well as an increase in the consumption of ultra-processed products. One also observes a greater share from ultra-processed foods as household income increases but with decreasing differences over time. Therefore, future strategies in Argentina should promote the consumption of minimally processed foods and discourage the availability and accessibility of ultra-processed ones, especially for the most vulnerable groups.越来越多的证据表明，全球食品系统正经历转型，该转型影响了高度加工食品的可得性、可及性、可负担性与便捷性。本研究旨在评估1996年至2018年间阿根廷境内，按食品加工程度及收入水平划分的能量、饱和脂肪、添加糖与钠的表观消费量。本研究为描述性横断面研究，数据来源于1996-1997年、2004-2005年、2012-2013年及2017-2018年的全国住户支出调查，各调查周期均涵盖超过2万户家庭的食品饮料支出与收入信息。本研究针对各调查周期，并按每户家庭的人均收入五分位组，计算了每名成年人每日的表观消费量，涉及四类食品：(1) 最低限度加工食品（minimally processed foods）；(2) 加工烹饪原料（processed culinary ingredients）；(3) 加工食品（processed foods）；(4) 超加工食品（ultra-processed products）。研究采用描述性统计分析方法。结果显示，源自最低限度加工食品、烹饪原料及加工食品的能量与所有受试营养素占比均有所下降，而超加工食品的消费量则呈上升趋势。同时可见，随着家庭收入提升，超加工食品在膳食中的占比也随之升高，但这一差距随时间推移逐渐缩小。因此，阿根廷未来的公共健康策略应推广最低限度加工食品的消费，并抑制超加工食品的可得性与可及性，尤其需重点关注弱势群体。