Classification of commercial food establishments: comparison between methods

Abstract The aim is to compare the classification of commercial food establishments obtained by the index of access to food in establishments sold for consumption at home (HFSI) with the classification of food acquisition recommended by the technical study “Mapping of Food Deserts in Brazil”. Investigated commercial food establishments present in the food environment (circular buffer) of areas with and without Public Food and Nutritional Safety Equipment (EPSAN) in Belo Horizonte. An on-site audit was carried out to evaluate the HFSI, which was organized into tertiles to classify the establishment. Comparison was made between the classifications of establishments observed by HFSI and those proposed by the technical study. Grocery stores, bakeries/confectionery shops were classified as ultra-processed food purchasing establishments by the HFSI while the technical study defines them as mixed establishments. There was a difference in the classification of commercial food establishments according to HFSI and technical study, which may compromise the associations of the community food environment in studies with nutrition and health outcomes.