<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0004-0622</journal-id>
<journal-title><![CDATA[Archivos Latinoamericanos de Nutrición]]></journal-title>
<abbrev-journal-title><![CDATA[Arch Latinoam Nutr]]></abbrev-journal-title>
<issn>0004-0622</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Latinoamericana de Nutrición]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0004-06222023000500120</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[O61 ASSOCIATION BETWEEN FOOD PROCESSING KNOWLEDGE AND THE USUAL INTAKE OF ULTRAPROCESSED FOODS IN A SUB-SAMPLE OF THE COHORT NUTRINET-BRASIL]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gabe]]></surname>
<given-names><![CDATA[Sr. Kamila]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jaime]]></surname>
<given-names><![CDATA[Prof. Patricia C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Basseto-Junior]]></surname>
<given-names><![CDATA[Sr. Gilberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade de São Paulo Faculdade de Saúde Pública ]]></institution>
<addr-line><![CDATA[Sao Paulo ]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>10</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>10</month>
<year>2023</year>
</pub-date>
<volume>73</volume>
<fpage>120</fpage>
<lpage>120</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_arttext&amp;pid=S0004-06222023000500120&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_abstract&amp;pid=S0004-06222023000500120&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_pdf&amp;pid=S0004-06222023000500120&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract:  Background and objective:  Ultra-processed foods intake has been pointed out as a relevant driver of poor diet quality worldwide. Increasing populations&#8217; knowledge on food processing might contribute to promote healthier food choices. This study aimed to analyse the association between food processing knowledge and usual ultra-processed food intake among a subsample of the NutriNet-Brasil cohort.  Methods:  A random quote-based subsample was obtained from the universe of participants of the NutriNet-Brasil Cohort Study (n=1,245). Participants were asked to rate on a scale from 1 to 10 the healthiness of 12 food items from four categories (fruit, meat, dairy, and grains), including three food groups from Nova classification system: fresh and minimally processed foods, processed foods and ultra-processed foods. Food Processing Knowledge Score (FPK-S) was calculated based on ratings correctness according to Nova within each food category, with less processed foods representing higher healthiness (range: 0 to 8). Average ultra-processed foods healthiness perception was calculated by taking the mean of the healthiness ratings of all the four UPF items. The usual percentage of the daily energy intake from ultra-processed foods (%UPF) was measured using up to three 24h-recall per person completed through the NOVA24, a web-based 24-recall tool developed and validated for the NutriNet-Brasil study. Linear regression models were used to test the association between FNK-S and %UPF. Models were adjusted for age, sex, ethnicity, and level of education.  Results:  The average FPK-S was 5.7 (SD = 1.3). The average usual intake of ultraprocessed foods was 21.6 (SD = 9.1). According to the adjusted model, to each 1 point of increasing in the FPK-S, the usual %UPF decreases in 0.87% in average (p-value &lt;0.0001). On the other hand, to each 1 point of increasing in the perceived healthiness of UPF items, the usual %UPF increases in 1.4% in average (p-value &lt;0.0001).  Conclusions:  Higher knowledge to recognize ultra-processed foods unhealthiness and making healthier choices is associated with a lower intake of this food group. Food and nutrition guidance on food processing, including in national dietary guidelines, should be reinforced.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[dietary Intake]]></kwd>
<kwd lng="en"><![CDATA[eating behavior]]></kwd>
<kwd lng="en"><![CDATA[dietary guidelines]]></kwd>
<kwd lng="en"><![CDATA[health literacy]]></kwd>
</kwd-group>
</article-meta>
</front>
</article>
