CONSUMO DE BATATAS ULTRAPROCESSADAS: IMPACTOS NA SAÚDE E PERCEPÇÕES DO CONSUMIDOR

Abstract

The consumption of ultra-processed foods has increased due to practicality, price, and wide availability. Among them, potato-based products stand out, being widely accepted by different audiences. Although potatoes are a nutritious vegetable, industrial processing reduces their nutritional value and increases calories, fats, and additives. Objective: This study aimed to investigate the consumption of ultra-processed potato products, as well as consumers’ perceptions regarding the health impacts of these foods. Method: The research, descriptive and quantitative in nature, was conducted through a structured questionnaire applied via Google Forms to 100 participants. Sociodemographic profile, consumption habits, preferences, and health perceptions were assessed. Results: A high frequency of consumption (96%) was observed compared to nonconsumers (4%), with a preference for traditional French fries (31%). Although most participants acknowledge the health risks (86%), this awareness does not translate into substantial changes in eating behavior. The analysis also revealed a trend toward seeking alternative versions, such as baked or light/zero options (54%), even though these still fall into the category of ultra-processed foods. Conclusion: The study contributes to understanding consumer behavior and highlights the need for food education initiatives.