Introdução - A segunda edição do Guia Alimentar para a População Brasileira ganhou proeminência no cenário nacional e internacional por apresentar algumas de suas recomendações baseadas na classificação NOVA de alimentos bem como no ato de comer e na comensalidade. Objetivo - Compreender o que pensam e fazem adultos brasileiros sobre a recomendação comer com regularidade e atenção, em ambientes apropriados e em companhia e conhecer o que pensam acerca da classificação NOVA. Métodos - Nesse estudo transversal e de natureza qualitativa selecionamos professores, técnicos administrativos e estudantes (n=24) da Universidade Federal da Grande Dourados, no Brasil. Conduzimos uma entrevista semiestruturada e duas atividades de classificação de alimentos também guiadas por entrevista; na primeira, por meio de técnica de pile sort, os participantes classificaram livremente, em grupos, um conjunto de 24 figuras de alimentos e bebidas (com exemplos dos quatro grupos da NOVA), na segunda, foi proposto que classificassem os mesmos alimentos de acordo com os nomes dos grupos da NOVA, dados a eles em um cartão de papel. Analisamos as entrevistas por análise de conteúdo; os dados da primeira atividade de classificação por escalonamento multidimensional seguidos de análise hierárquica de cluster; e os dados da segunda por escalonamento multidimensional. Resultados - Os participantes apresentaram em média 30 (±9,4) anos de idade. Alguns participantes entendem comer com regularidade como ter horário; e comer com atenção como sem distração, comer devagar e prestar atenção aos sinais do corpo. Outros entendem regularidade como equilíbrio e quantidade adequada; e atenção como observar as características dos alimentos e a quantidade dos alimentos. Em relação ao local apropriado para comer, a maioria o entende como à mesa, lugar agradável, sem interferências e lugar limpo. Em relação à pergunta sobre comer em companhia, o tema bom foi o mais recorrente, mas os temas prefiro sozinho(a) e indiferente também emergiram na análise. A análise da atividade de classificação livre resultou em seis agrupamentos, dos quais dois relacionaram-se a temas contrastantes como comida e bobagens, refeições e alimentos prontos, alimentos saudáveis e alimentos não saudáveis, consumo alimentar e restrição alimentar. A classificação NOVA de alimentos é compreendida pelos participantes em termos de processamento, produção e químicos. Os alimentos do grupo in natura ou minimamente processados e do grupo ultraprocessados foram compreendidos pela maioria dos participantes como pertencentes a tais grupos; já os alimentos do grupo de ingredientes culinários e do grupo de alimentos processados estiveram entre as suas dúvidas em relação à classificação NOVA. Conclusões - Os pensamentos dos participantes sobre o ato de comer e a comensalidade estão refletidos em algumas de suas práticas e vão ao encontro das recomendações do Guia; as suas compreensões acerca da classificação NOVA vão ao encontro do que essa quer comunicar. Esse é o primeiro passo para que o Guia logre êxito em suas recomendações. Esses resultados podem ser usados por pesquisadores brasileiros no sentido de otimizar a comunicação entre as recomendações do Guia e a comunidade-alvo a que se destinam; e por pesquisadores de outros países para aprimorar as recomendações de seus guias alimentares. / Introduction - The second edition of the Dietary Guidelines for the Brazilian Population gained prominence in the national and international media by presenting some of its recommendations based on the NOVA food classification as well as on the act of eating and commensality. Objective - Understand what Brazilian adults think and do about the recommendation eating regularly and carefully, in appropriate environments and in company and know what they think about the classification NOVA. Methods - In this crosssectional qualitative research we selected a sample of teachers, administrative technicians and students (n = 24) from the Federal University of Grande Dourados, Brazil. We conducted a semi-structured interview and two food classification activities also guided by interview. In the first activity, using the pile sort method, the participants were asked to freely classify 24 pictures of food (sourced from examples of the four food groups specified in the NOVA) into food groups meaningful to them; in the second, it was proposed that they classify the same foods according to the names of the groups of the NOVA, given to them on a paper card. We analyzed the interviews by content analysis; the data of the first classification activity by multidimensional scaling followed by cluster hierarchical analysis; and the data of second classification activity by multidimensional scaling. Results - Participants in this study had an average age of 30 years (± 9.4 years). Some participants understand eating regularly as time to eat; and eating carefully as without distraction, eat slowly and pay attention to body signals. Others understand eating regularly as balance and proper quantity; and eating carefully as to observe the characteristics of food and the quantity of food. Most participants understand the appropriate enviroments to eat as eat at the table, enjoyable place, without interference and clean place. Regarding eating in company, the theme good was the most recurring, but the themes I prefer alone and indifferent also emerged in the analysis. The analysis of the free classification activity resulted in six clusters, of which two related to contrasting themes, such as real food and junk foods, meals and ready-made foods, healthy foods and unhealthy foods, consumed foods and restricted foods. The NOVA is understood by the participants in terms of processing, production and chemicals. The foods of the groups in natura or minimally processed and ultraprocessed were understood by the majority of participants as belonging to such groups; already the foods of the groups of culinary ingredients and processed foods were among their doubts regarding the classification NOVA. Conclusions - The participants\' thoughts about \"eating and commensality\" are reflected in some of their practices and conform, with the recommendations of the Dietary Guidelines; their understandings of the NOVA classification are in line with what it wants to communicate. These are the first steps for the Dietary Guideline to succeed with its recommendations. These results can be used by Brazilian researchers in order to optimize the communication between the recommendations of the Guide and the target community for which they are intended; and researchers from other countries to improve the recommendations of their food guides.

Le cancer de la prostate est le cancer le plus fréquemment diagnostiqué chez les hommes canadiens. Aucun facteur de risque modifiable n’a été identifié, mais l’alimentation pourrait être impliquée. Les profils alimentaires, décrivant l’ensemble de l’apport alimentaire, constituent une approche de recherche prometteuse. L’objectif général de cette thèse était d’évaluer le rôle des profils alimentaires et du niveau de transformation des aliments sur le risque de cancer de la prostate. Les données colligées dans une vaste étude cas-témoins populationnelle menée chez les résidents montréalais ont été utilisées. Les 1919 cas incidents histologiquement confirmés étaient âgés de 75 ans ou moins et avaient été diagnostiqués entre 2005 et 2009. Les 1991 témoins ont été sélectionnés aléatoirement à partir de la liste électorale, puis appariés aux cas selon l’âge (± 5 ans). Les informations concernant l’alimentation ont été recueillies avec un questionnaire de fréquence alimentaire documentant la consommation deux ans avant le diagnostic ou l’entrevue. Le premier objectif visait à identifier des profils alimentaires parmi les témoins francophones ainsi que les caractéristiques associées à ces profils. Une analyse en composantes principales a permis d’identifier les profils alimentaires Santé, Occidental modifié - Salé et Occidental modifié - Sucré. Le profil Santé a été associé à des niveaux plus élevés de revenu et d’éducation, à un niveau modéré d’activité physique et à un faible niveau de tabagisme. Le profil Occidental modifié - Salé a été associé avec des ethnicités française, européenne (autre que française) ou latine, avec le fait d’être marié ou en union libre, et était inversement associé avec l’âge. Le profil Occidental modifié - Sucré était plus commun chez les hommes d’origine française et chez les consommateurs de suppléments de vitamines et minéraux. Le deuxième objectif visait à évaluer les associations entre les profils alimentaires et le cancer de la prostate. Les rapports de cotes (RC) et intervalles de confiance (IC) à 95% ont été obtenus par régression logistique non conditionnelle ajustée pour les facteurs de confusion. Le profil Santé était inversement associé au risque de cancer de la prostate (RC= 0,76 [IC 95% = 0,61-0,93], en comparant le quartile supérieur au quartile inférieur). Le profil Occidental - Sucré et Boissons était associé à une augmentation du risque de cancer de la prostate (RC= 1,35 [IC 95% =1,10-1,66], quartile supérieur vs inférieur). Ces résultats sont novateurs. Aucune association n’a été observée avec le profil Occidental - Salé et Alcool. Le troisième objectif visait à évaluer l’association entre le niveau de transformation des aliments et le cancer de la prostate. Les aliments transformés étaient associés à une augmentation du risque (RC= 1,32 [IC 95% =1,07-1,62], quartile supérieur vs inférieur) et l’association était légèrement plus prononcée pour les cancers agressifs. En conclusion, ces résultats suggèrent que les profils alimentaires et le niveau de transformation des aliments jouent un rôle dans le développement du cancer de la prostate. Il s’agit d’informations importantes pour soutenir la promotion de saines habitudes de vie et la prévention du cancer de la prostate. / Prostate cancer is the most commonly diagnosed cancer among men in Canada. No modifiable risk factor has been identified, but diet is suspected to play a role. Dietary patterns, which describe the overall dietary intake rather than the consumption of specific foods or nutrients, represent a promising research approach. The general objective of this thesis was to assess the role of dietary patterns and the level of food processing on the risk of prostate cancer. Data collected in a large population-based case-control study conducted among Montreal residents were used. The 1919 histologically confirmed incident cases were 75 years of age or younger and had been diagnosed between 2005 and 2009. Concurrently, the 1991 controls were randomly selected from the electoral list and frequency-matched to cases by age (± 5 years). Food consumption was assessed using a food frequency questionnaire focusing on the period two years before diagnosis or interview. The first objective was to identify dietary patterns among the French-speaking controlsas well as the characteristics associated with these patterns. Principal component analysis led to the identification of three dietary patterns: Healthy, Western modified - Salty and Western modified - Sweet. The Healthy pattern was associated with higher income, education, moderate levels of recreational physical activity and lower levels of smoking. The Western modified – Salty pattern was positively associated with French, other European (other than French), and Latino ancestries, and with married and common-law relationships, whereas it was inversely associated with age. Finally, the Modified Western – Sweet pattern was more common among men of French ancestry and users of vitamin/mineral supplements. The second objective was to assess associations between the different dietary patterns and prostate cancer. Odds ratios (OR) and 95% confidence interval (95% CI) were obtained by unconditional logistic regression adjusting for confounders. The Healthy dietary pattern was inversely associated with prostate cancer (OR = 0,76 [95% CI = 0,61-0,93], highest vs lowest quartile), whereas the Western - Sweet and beverages pattern increased the risk of this cancer (OR = 1,35 [95% CI = 1,10-1,66], highest vs lowest quartile). Both results are novel. The Western - Salty and alcohol pattern was not associated with prostate cancer risk. The third objective was to assess the association between the level of food processing and prostate cancer. The level of food processing in the diet was assigned using the NOVA food classification. Processed foods were associated with an increased risk (OR = 1,32 [95% CI] = 1,07-1,62], highest vs lowest quartile) of prostate cancer, and the association was slightly more pronounced for high-grade prostate cancers. In conclusion, these results suggest that dietary patterns and the level of food processing play a role on the risk of developing prostate cancer. This information is important for promoting a healthy lifestyle and for prostate cancer prevention.