Ambiente alimentar na Reserva Indígena de Dourados, Mato Grosso do Sul, Brasil

Abstract

The food environment refers to the space in which consumers interact with the food system; in Indigenous communities, this concept is closely linked to territory, food sovereignty, and the preservation of ancestral ways of life. The lack of minimum conditions necessary for the reproduction of Indigenous ways of living contributes to increased violence and food and nutrition insecurity (FNS); the introduction of ultra-processed foods is one of the main factors explaining the rise of chronic non-communicable diseases (NCDs) among Indigenous peoples in Brazil. The Dourados Indigenous Reserve (RID), located in the southern region of the state of Mato Grosso do Sul, is considered the most densely populated Indigenous reserve per hectare in Brazil, hosting multiple ethnic groups within a population of approximately 20,000 people in a territory of 3,474 hectares. This area is insufficient to sustain collective life and has become a space marked by overcrowding, social disruption, violence, and humanitarian crisis. This study aimed to analyze the food environment of the Dourados Indigenous Reserve (RID), focusing on the availability of foods and beverages and the physical accessibility to commercial establishments that offer them. This is an ecological study conducted in the Jaguapiru and Bororó villages. All establishments selling food and/or beverages between February and May 2025 were included. The assessment of availability considered both the type of establishment and the variety of foods offered, with items classified according to the extent and purpose of industrial processing, based on the NOVA classification. The following indicators were estimated: Proportion of In Natura or Minimally Processed Foods (Prop-AIMPP), Proportion of Ultra-Processed Foods (Prop-AUPP), the ratio between ultra-processed and in natura/minimally processed foods (AUPP/AIMPP), and the Healthiness Index (HI). Physical accessibility was analyzed through georeferencing of food outlets and the development of heat maps, allowing the identification of spatial distribution patterns. A total of 114 food and beverage establishments were identified in the RID. Among these, most were classified as predominantly unhealthy (79.0%), while 10.5% had a mixed profile and 10.5% were considered predominantly healthy. Artisanal signage-based outlets were the most frequent (45.6%), followed by grocery stores/minimarkets (22.8%) and bars/convenience stores (14.9%). The Jaguapiru village concentrated the largest absolute number of establishments (83), compared to Bororó (31). However, Bororó presented a higher proportion of unhealthy establishments (83.9%), whereas Jaguapiru had a higher proportion of healthy establishments (13.3% versus 3.2%). Regarding food availability, ultra-processed foods predominated (35.1%) over in natura or minimally processed foods (15.8%), resulting in an AUPP/AIMPP ratio of 1.8. The mean Healthiness Index was 40.1%, with no significant differences between villages. Spatial analysis revealed a greater concentration of unhealthy establishments in Jaguapiru, particularly near the highway and urban perimeter. The findings indicate that the food environment in the Dourados Indigenous Reserve favors access to ultra-processed foods, especially in areas with higher population circulation and proximity to urban settings. Conversely, the availability of in natura or minimally processed foods was limited. These results highlight the need for intersectoral strategies aimed at strengthening local food production, increasing the availability of healthy foods, and promoting culturally appropriate dietary practices among Indigenous populations.