Ultra-processed food consumption deteriorates the profile of micronutrients consumed by Portuguese adults and elderly: the UPPER project

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dc.contributorSistema FMUSP-HC: Faculdade de Medicina da Universidade de São Paulo (FMUSP) e Hospital das Clínicas da FMUSP
dc.contributor.authorANTONIAZZI, Luiza
dc.contributor.authorMIRANDA, Renata Costa de
dc.contributor.authorRAUBER, Fernanda
dc.contributor.authorMORAES, Milena Miranda de
dc.contributor.authorAFONSO, Claudia
dc.contributor.authorSANTOS, Cristina
dc.contributor.authorLOPES, Carla
dc.contributor.authorRODRIGUES, Sara
dc.contributor.authorLEVY, Renata Bertazzi
dc.contributor.groupauthorUPPER Grp
dc.date.accessioned2024-02-15T14:53:44Z
dc.date.available2024-02-15T14:53:44Z
dc.date.issued2023
dc.description.abstractPurpose This study aims to describe micronutrient intake according to food processing degree and to investigate the association between the dietary share of ultra-processed foods and micronutrient inadequacies in a representative sample of Portuguese adult and elderly individuals. Methods Cross-sectional data from the National Food, Nutrition and Physical Activity Survey (2015/2016) were used. Food consumption data were collected through two 24-h food recalls, and food items were classified according to the NOVA system. Linear regression models were used to assess the association between the micronutrient density and the quintiles of ultra-processed food consumption-crude and adjusted. Negative Binomial regressions were performed to measure the prevalence ratio of micronutrient inadequacy according to ultra-processed food quintiles. Results For adults, all evaluated vitamins had significantly lower content in the fraction of ultra-processed foods compared to unprocessed or minimally processed foods, except vitamin B2. For the elderly, out of ten evaluated vitamins, seven presented significantly less content in ultra-processed foods compared to non-processed ones. The higher energy contribution of ultra-processed foods in adults was associated with a lower density of vitamins and minerals. This association was not observed in the elderly. For adults, compared with the first quintile of ultra-processed food consumption, the fifth quintile was positively associated with inadequate intakes of vitamin B6 (PR 1.51), vitamin C (PR 1.32), folate (PR 1.14), magnesium (PR 1.21), zinc (PR 1.33), and potassium (PR 1.19). Conclusion Our results corroborate the importance of public health actions that promote a reduction in the consumption of ultra-processed foods.eng
dc.description.indexMEDLINE
dc.description.indexPubMed
dc.description.indexWoS
dc.description.indexScopus
dc.description.sponsorshipCompetitiveness and Internationalization Operational Programme (POCI), under the PORTUGAL 2020 Partnership Agreement, through the European Regional Development Fund (ERDF)
dc.description.sponsorshipFCT-Fundacao para a Ciencia e a Tecnologia
dc.description.sponsorshipFundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [2018/07391-9, 2019/05972-7, 2020/15788-6]
dc.identifier.citationEUROPEAN JOURNAL OF NUTRITION, v.62, n.3, p.1131-1141, 2023
dc.identifier.doi10.1007/s00394-022-03057-w
dc.identifier.eissn1436-6215
dc.identifier.issn1436-6207
dc.identifier.urihttps://observatorio.fm.usp.br/handle/OPI/58073
dc.language.isoeng
dc.publisherSPRINGER HEIDELBERGeng
dc.relation.ispartofEuropean Journal of Nutrition
dc.rightsrestrictedAccesseng
dc.rights.holderCopyright SPRINGER HEIDELBERGeng
dc.subjectFood processingeng
dc.subjectUltra-processed foodseng
dc.subjectDiet qualityeng
dc.subjectMicronutrientseng
dc.subjectPortugaleng
dc.subject.otherqualityeng
dc.subject.otherantioxidantseng
dc.subject.wosNutrition & Dieteticseng
dc.titleUltra-processed food consumption deteriorates the profile of micronutrients consumed by Portuguese adults and elderly: the UPPER projecteng
dc.typearticleeng
dc.type.categoryoriginal articleeng
dc.type.versionpublishedVersioneng
dspace.entity.typePublication
hcfmusp.affiliation.countryPortugal
hcfmusp.affiliation.countryisopt
hcfmusp.author.externalMORAES, Milena Miranda de:Univ Porto, Fac Nutr & Food Sci, Porto, Portugal; Univ Porto, Inst Publ Hlth, Associated Lab ITR, Lab Integrat & Translat Res Populat Hlth, Porto, Portugal
hcfmusp.author.externalAFONSO, Claudia:Univ Porto, Fac Nutr & Food Sci, Porto, Portugal; Univ Porto, Inst Publ Hlth, Associated Lab ITR, Lab Integrat & Translat Res Populat Hlth, Porto, Portugal
hcfmusp.author.externalSANTOS, Cristina:Univ Porto, Fac Nutr & Food Sci, Porto, Portugal; Univ Porto, Ctr Hlth Technol & Serv Res CINTESIS, Associate Lab RISE Hlth Res Network, Porto, Portugal
hcfmusp.author.externalLOPES, Carla:Univ Porto, Inst Publ Hlth, Associated Lab ITR, Lab Integrat & Translat Res Populat Hlth, Porto, Portugal; Univ Porto, Fac Med, Porto, Portugal
hcfmusp.author.externalRODRIGUES, Sara:Univ Porto, Fac Nutr & Food Sci, Porto, Portugal; Univ Porto, Inst Publ Hlth, Associated Lab ITR, Lab Integrat & Translat Res Populat Hlth, Porto, Portugal
hcfmusp.citation.scopus3
hcfmusp.contributor.author-fmusphcLUIZA ANTONIAZZI GOMES DE GOUVEIA
hcfmusp.contributor.author-fmusphcRENATA COSTA DE MIRANDA
hcfmusp.contributor.author-fmusphcFERNANDA RAUBER
hcfmusp.contributor.author-fmusphcRENATA BERTAZZI LEVY
hcfmusp.description.beginpage1131
hcfmusp.description.endpage1141
hcfmusp.description.issue3
hcfmusp.description.volume62
hcfmusp.origemWOS
hcfmusp.origem.pubmed36414867
hcfmusp.origem.scopus2-s2.0-85142391435
hcfmusp.origem.wosWOS:000886420100001
hcfmusp.publisher.cityHEIDELBERGeng
hcfmusp.publisher.countryGERMANYeng
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