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https://observatorio.fm.usp.br/handle/OPI/28502
Title: | Ultra-Processed Food Consumption and Chronic Non-Communicable Diseases-Related Dietary Nutrient Profile in the UK (2008-2014) |
Authors: | RAUBER, Fernanda; LOUZADA, Maria Laura da Costa; STEELE, Euridice Martinez; MILLETT, Christopher; MONTEIRO, Carlos Augusto; LEVY, Renata Bertazzi |
Citation: | NUTRIENTS, v.10, n.5, article ID 587, 13p, 2018 |
Abstract: | We described the contribution of ultra-processed foods in the U.K. diet and its association with the overall dietary content of nutrients known to affect the risk of chronic non-communicable diseases (NCDs). Cross-sectional data from the U.K. National Diet and Nutrition Survey (2008-2014) were analysed. Food items collected using a four-day food diary were classified according to the NOVA system. The average energy intake was 1764 kcal/day, with 30.1% of calories coming from unprocessed or minimally processed foods, 4.2% from culinary ingredients, 8.8% from processed foods, and 56.8% from ultra-processed foods. As the ultra-processed food consumption increased, the dietary content of carbohydrates, free sugars, total fats, saturated fats, and sodium increased significantly while the content of protein, fibre, and potassium decreased. Increased ultra-processed food consumption had a remarkable effect on average content of free sugars, which increased from 9.9% to 15.4% of total energy from the first to the last quintile. The prevalence of people exceeding the upper limits recommended for free sugars and sodium increased by 85% and 55%, respectively, from the lowest to the highest ultra-processed food quintile. Decreasing the dietary share of ultra-processed foods may substantially improve the nutritional quality of diets and contribute to the prevention of diet-related NCDs. |
Appears in Collections: | Artigos e Materiais de Revistas Científicas - LIM/38 Artigos e Materiais de Revistas Científicas - ODS/03 |
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art_RAUBER_UltraProcessed_Food_Consumption_and_Chronic_NonCommunicable_DiseasesRelated_Dietary_2018.PDF | publishedVersion (English) | 301.75 kB | Adobe PDF | View/Open |
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