Sistema FMUSP-HC: Faculdade de Medicina da Universidade de São Paulo (FMUSP) e Hospital das Clínicas da FMUSPANTONIAZZI, LuizaMIRANDA, Renata Costa deRAUBER, FernandaMORAES, Milena Miranda deAFONSO, ClaudiaSANTOS, CristinaLOPES, CarlaRODRIGUES, SaraLEVY, Renata Bertazzi2024-02-152024-02-152023EUROPEAN JOURNAL OF NUTRITION, v.62, n.3, p.1131-1141, 20231436-6207https://observatorio.fm.usp.br/handle/OPI/58073Purpose 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.engrestrictedAccessFood processingUltra-processed foodsDiet qualityMicronutrientsPortugalqualityantioxidantsarticleCopyright SPRINGER HEIDELBERG10.1007/s00394-022-03057-wNutrition & Dietetics1436-6215