Table 2. Prevalence of different types of promotional strategies in the Brazilian food supply by degree of industrial food processing, 2017.

Characteristics	Characters		Athletes/sports events		Awards		Claims referring to the BDG		Nutrition claims		Health claims
	%	95%CI	%	95%CI	%	95%CI	%	95%CI	%	95%CI	%	95%CI
Unprocessed or minimally processed foods	17.6	15.1–20.4	1.4	0.8–2.5	1.5	0.9–2.6	6.0	4.6–7.9	24.1	21.2–27.2	34.5	31.3–37.9
Processed culinary ingredients	23.0	15.7–32.3	0	-	5.0	2.1–11.5	6.0	2.7–1.3	19.0	12.4–27.9	24.0	16.6–33.4
Processed foods	22.5	18.4–27.1	0	-	3.6	2.1–6.1	5.1	3.2–7.9	28.4	23.9–33.3	35.1	30.3–40.2
Ultra-processed foods	20.1	18.4–21.8	0.8	0.5–1.3	3.2	2.5–4.0	4.6	3.8–5.5	36.1	34.1–38.1	32.9	31.0–34.9
Total	19.8	18.5–21.2	0.8	0.6–1.2	2.9	2.4–3.5	5.0	4.3–5.8	32.1	30.5–33.6	33.3	31.7–34.8

BDG: Brazilian Dietary Guidelines; 95%CI: 95% confidence interval.