The increase in the consumption of ultra-processed foods has become a global public health issue. These products, often rich in sugar, trans fats, sodium, and additives, are associated with an increase in chronic diseases such as obesity, diabetes, and hypertension. For health professionals, such as nutritionists and doctors, effective guidance on reducing the consumption of these foods is crucial for the promotion of a healthier diet. This article aims to guide these professionals on how to act in their clinical practice to reduce the consumption of ultra-processed foods among patients.

What are ultra-processed foods?

Before discussing strategies to reduce consumption, it is important to understand what characterizes ultra-processed foods. According to the Classification of the Ministry of Health, are produced with the addition of substances extracted from food or synthesized in the laboratory, such as preservatives, stabilizers and flavorings, which provide flavor and texture.

These products generally have a high caloric density, are of low nutritional value and are associated with an increase in chronic diseases, as pointed out in recent studies.

The role of the health professional

Given the complexity of dietary challenges, the nutritionist's role goes beyond providing information about healthy eating. They must act as agents of behavior change, promoting dietary education and encouraging healthier choices.

The first step in reducing the consumption of ultra-processed foods is a detailed nutritional history. During this assessment, the health professional must identify the frequency of ultra-processed foods consumed by the patient, in addition to considering emotional, socioeconomic, and cultural factors that may influence this habit.

Nutrition education and awareness

One of the main challenges in reducing the consumption of ultra-processed foods is making patients aware of the risks associated with these foods. Many patients don't understand the difference between fresh, minimally processed, processed, and ultra-processed foods or the impacts they can have on their health. During consultations, it is important that professionals explain in a clear and accessible way what ultra-processed foods are and how they affect the body.

A nutrition education can be strengthened with the use of visual materials, such as dietary guides, food labels, and comparisons between ultra-processed products and natural options. In addition, encouraging the reading of labels is a fundamental strategy, since many consumers are unaware of the amount of additives present in these products.

Strategies for adherence to the dietary plan

A major challenge in clinical practice is to ensure that patients adopt and maintain the suggested dietary changes. To do this, the health professional must develop personalized strategies, taking into account the reality of each patient. Some approaches that can be implemented include:

• Food planning: Create a diet plan that includes fresh and minimally processed foods, such as fruits, vegetables, whole grains, and lean proteins, making it easier to replace ultra-processed foods.

• Constant monitoring: Offer periodic follow-up to adjust the eating plan and provide support during the change process. Adhering to new dietary habits is an ongoing challenge and requires constant motivation and encouragement.

• Group approach: Nutrition education groups can be an excellent tool for the exchange of experiences and support between patients. They help strengthen commitment to healthy eating and can be coordinated by nutritionists.

Social and cultural factors

The consumption of ultra-processed foods is directly related to socioeconomic and cultural factors. Studies indicate that the low-income population consumes these products more due to their low cost and convenience, which contributes to the increase in obesity among these groups.

Therefore, it is essential that health professionals adapt their guidelines according to the reality of each patient. Encouraging the preparation of simple and affordable meals, using fresh or minimally processed foods, can be an efficient way to replace ultra-processed foods.

The role of dietary supplements

In some cases, dietary supplementation may be an alternative to supplement nutritional deficiencies resulting from the excessive consumption of ultra-processed foods. However, it is important that the use of supplements be done in a controlled manner and guided by a trained health professional. The Vitafor Science Portal offers a series of scientific content on the use of supplements that may be useful for the prescriber.

Conclusion

Reducing the consumption of ultra-processed foods is an issue that involves awareness, education, and practical adherence strategies. Health professionals play a fundamental role in this process, educating patients about the risks of these foods and providing personalized guidance that considers the socioeconomic and cultural conditions of each individual.

For more information on how to improve clinical practice and ensure better adherence to the dietary plan, continue browsing here.

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