Table 3. Average daily energy contribution (% kcal/day) of processed foods, according to race/skin color. Brazil, 2017–2018.

Race/skin color	Crude	Adjusted^a	Crude	Adjusted^a	Crude	Adjusted^a	Crude	Adjusted^a
	Non-ultraprocessed bread and sandwiches^b		Beers and wines		Cheeses		Salted/dried/smoked/cured meats
Mixed-race	10.7 (10.4–10.9)	10.4 (10.1–10.7)	1.0 (0.9–1.2)	1.2 (1.0–1.4)	0.5 (0.5–0.6)	0.7 (0.6–0.7)	0.5 (0.5–0.6)	0.4 (0.3–0.5)
White	10.2 (9.9–10.5)	10.6 (10.3–10.9)	1.3 (1.2–1.4)	1.1 (1.0–1.2)	1.1 (1.0–1.2)	0.9 (0.8–1.0)	0.3 (0.2–0.3)	0.4 (0.4–0.5)
Black	11.1 (10.5–11.8)	10.6 (10.0–11.2)	1.0 (0.9–1.2)	1.2 (1.0–1.3)	0.5 (0.4–0.6)	0.6 (0.5–0.7)	0.6 (0.4–0.8)	0.5 (0.4–0.7)
Yellow	6.9 (5.6–8.2)	7.5 (6.3–8.7)	0.6 (0.2–1.1)	0.3 (0.0–0.8)	1.3 (0.0–2.7)	1.0 (0.0–2.3)	0.3 (0.0–0.5)	0.4 (0.2–0.6)
Indigenous	11.5 (8.8–14.3)	11.2 (8.8–13.7)	0.8 (0.2–1.4)	0.9 (0.3–1.5)	0.9 (0.2–1.5)	0.9 (0.3–1.5)	0.3 (0.0–0.5)	0.2 (0.0–0.4)
	Other^c
Mixed-race	0.4 (0.3–0.4)	0.4 (0.3–0.4)
White	0.4 (0.4–0.5)	0.4 (0.3–0.4)
Black	0.3 (0.2–0.3)	0.3 (0.2-0.4)
Yellow	0.2 (0.0–0.3)	0.1 (0.0–0.3)
Indigenous	0.2 (0.0–0.4)	0.2 (0.0–0.4)

^a Adjustment for gender, age, income, schooling, area of residence, and macro-region of the country.

^b Includes only non-ultraprocessed bread (“pão francês”) sandwiches.

^c Vegetable preserves, fruit jam, processed nuts, legume preserves, tomato sauce, fish preserve.