scholarly journals An examination of contributions of animal- and plant-based dietary patterns on the nutrient quality of diets of adult Canadians

2021 ◽  
Author(s):  
Hrvoje Fabek ◽  
Diana Sanchez-Hernandez ◽  
Mavra Ahmed ◽  
Christopher P.F. Marinangeli ◽  
James D House ◽  
...  
Keyword(s):  
Vitamin B12 ◽  
Dietary Patterns ◽  
Dietary Fibre ◽  
Protein Intake ◽  
Saturated Fat ◽  
Plant Protein ◽  
Nutrient Intakes ◽  
Nutrient Quality ◽  
Group 1

Dietary guidance and Canada’s 2019 Food Guide encourage increased consumption of plant-based foods as a source of dietary protein. However, there is an absence of recent data on protein and nutrient intakes and quality of Canadian dietary patterns that might occur with increased plant protein intakes. This study compared food sources and nutrient intakes of Canadian adults within groups of increasing plant protein-containing diets. The CCHS 2015 Public-Use Microdata File of single 24-hour dietary recalls of males and females >19 years (n = 6,498) or >70 years (n=1,482) were examined. Respondents were allocated into four groups defined by their protein intake percentage coming from plant-based foods (i.e., Group 1: 0 – 24.9%, Group 2: 25 – 49.9%, Group 3: 50 – 74.9%, Group 4: 75 – 100%). Protein intake in adults averaged 63.3% animal and 36.7% plant protein. Where plant protein contributed >50% protein, higher intakes of carbohydrate, dietary fibre, folate, dietary folate equivalents (DFE), iron and magnesium (p<0.001) but lower intakes of total and saturated fat, protein, vitamin D, vitamin B12, riboflavin and niacin (p<0.0001) were reported. In contrast, Group 1 had higher total and saturated fat, protein, vitamin B12, thiamin, niacin, and zinc, but lower carbohydrate, dietary fibre, and magnesium. Balancing plant- with animal-based protein foods leads to healthier dietary patterns with more favourable nutritional properties when compared to diets based on either high animal or high plant protein content. Novelty bullets: • Combinations of animal- and plant-based proteins improve nutrient quality of Canadian diets. • The source of protein influences diet quality.

scholarly journals Protein consumption in Canadian habitual diets: Usual intake, inadequacy, and the contribution of animal- and plant-based foods to nutrient intakes

2020 ◽  
Author(s):  
Olivia Auclair ◽  
Sergio A. Burgos
Keyword(s):  
At Risk ◽  
Protein Intake ◽  
Saturated Fat ◽  
Canadian Community Health Survey ◽  
Plant Protein ◽  
Processed Meat ◽  
Nutrient Intakes ◽  
Community Health Survey ◽  
Dietary Shifts ◽  
Red And Processed Meat

The 2019 Canada’s Food Guide (CFG) emphasizes consumption of plant protein with implications for protein adequacy and nutrient intakes, yet a baseline with which to compare future dietary trends that may result from its adoption is not available. The objectives were to assess usual protein intake, inadequacy, and the contribution of animal- and plant-based foods to intake of protein and nutrients in Canada. 24-hour dietary recalls from the 2015 Canadian Community Health Survey – Nutrition were used to assess dietary intake among adults (n = 13 616). The National Cancer Institute method was used to estimate usual protein intake and inadequacy. Population ratios were used to determine the contribution of animal- and plant-based foods to intake of protein, nutrients, and energy. Usual protein intake averaged 79.47±0.70 g/d; inadequacy was highest for females ≥71y (9.76±2.04%). Top protein contributors were red and processed meat (21.6±0.55%), poultry and eggs (20.1±0.81%), cereals, grains, and breads (19.5±0.31%), and dairy (16.7±0.38%). Dairy contributed most to calcium (53.4±0.61%), vitamin D (38.7±1.01%), but also saturated fat (40.6±0.69%), whereas cereals, grains, and breads contributed most to iron (46.5±0.57%) and vegetables and fruit to potassium (32±0.45%). Given that animal sources contributed overwhelmingly to protein intake in 2015, dietary shifts towards plant protein needed to meet the 2019 CFG recommendations may pose a challenge, particularly for populations most at risk of inadequacy. Novelty: • Older adults and females are most at risk of not meeting protein recommendations. • Animal sources contribute two-thirds of the protein consumed by Canadian adults.

scholarly journals Fresh and Lean Beef Consumption in Relation to Nutrient Intakes and Diet Quality Among U.S. Adults, 2005–2016 (P18-057-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Ruopeng An ◽  
Sharon Nickols-Richardson ◽  
Reginald Alston ◽  
Sa Shen ◽  
Caitlin Clarke
Keyword(s):  
Vitamin B12 ◽  
Diet Quality ◽  
Eating Habits ◽  
Sodium Intake ◽  
Saturated Fat ◽  
Vitamin B3 ◽  
Nutrient Intakes ◽  
Confounding Bias ◽  
Lean Beef ◽  
Daily Intakes

Abstract Objectives This study assessed the influence of beef consumption on nutrient intakes and diet quality among U.S. adults. Methods Nationally-representative sample (N = 27,117) from the National Health and Nutrition Examination Survey (NHANES) 2005–2016 waves were analyzed. First-difference estimator addressed confounding bias from time-invariant unobservables (e.g., eating habits, taste preferences) by using within-individual variations in beef consumption between 2 nonconsecutive 24-hour dietary recalls. Results Approximately 53.6%, 11.6%, and 6.7% of American adults consumed beef, fresh beef, lean beef, and fresh lean beef, respectively. An increase in lean beef and fresh lean beef consumption by one ounce-equivalent per day was associated with an increase in the Health Eating Index-2010 score by 0.20 (95% CI = 0.10, 0.29) and 0.29 (95% CI = 0.03, 0.55), respectively. Prevalence of beef, fresh beef, lean beef, and fresh lean beef consumption differed by sex, age, race/ethnicity, education level, and obesity status. An increase in beef, fresh beef, lean beef, and fresh lean beef consumption by one ounce-equivalent per day was found to be associated with an increase in intakes of total energy by 46.1, 39.6, 34.3, and 23.3 kcal, protein by 5.0, 4.1, 4.9, and 4.2 g, sodium by 66.6, 63.4, 35.8, and 39.1 mg, choline by 18.9, 18.1, 19.4, and 18.9 mg, iron by 0.6, 0.6, 0.5, and 0.5 mg, selenium by 3.8, 3.4, 3.6, and 3.8 µg, zinc by 1.4, 1.2, 1.3, and 1.1 mg, phosphorus by 37.1, 37.5, 32.4, and 34.4 mg, vitamin B2 by 0.03, 0.05, 0.02, and 0.04 mg, vitamin B3 by 0.9, 0.6, 0.9, and 0.6 mg, and vitamin B6 by 0.1, 0.06, 0.1, and 0.07 mg, respectively. An increase in beef, fresh beef, and lean beef consumption by one ounce-equivalent per day was found to be associated with an increase in daily intakes of saturated fat by 0.9, 0.8, and 0.6 g, and vitamin B12 by 0.4, 0.3, and 0.4 µg, respectively. No association linking fresh lean beef consumption with daily intakes of saturated fat and vitamin B12 was identified. Conclusions Beef consumers are advised to increase their share of fresh and lean beef over total beef intake in an effort to maximize their nutritional gains from beef consumption while minimize the resultant increase in energy, saturated fat, and sodium intake. Funding Sources National Cattlemen's Beef Association.

113 EFFECT OF PLANT PROTEIN ON DEVELOPMENT AND QUALITY OF CULTURED IN VITRO PORCINE ZYGOTES

2009 ◽  
Vol 21 (1) ◽  
pp. 157 ◽  
Author(s):  
B. Gajda ◽  
I. Grad ◽  
Z. Smorag
Keyword(s):  
Serum Albumin ◽  
Culture Media ◽  
Quality Criteria ◽  
Cell Number ◽  
Developmental Competence ◽  
Plant Protein ◽  
Control Group ◽  
Group 1

Basic culture media are usually supplemented with serum albumin or serum, which contain amino acids that play an important role as energy sources, osmoregulators, and pH stabilizers. However, the presence of undefined serum in culture media introduces a variation from batch to batch and increases viral or prion contamination risk. The aim of the present study was to investigate the possibility of using plant protein substitute (PP) in place of bovine serum albumin (BSA) during in vitro culture of porcine zygotes. The PP is a mixture of several plant proteins and soya lecithin prepared using a high pressure homogenization process. The experiment was done on pig zygotes obtained surgically from superovulated gilts at 24–26 h after insemination. Morphologically normal zygotes were cultured in vitro in 5% CO2 in air at 39° in NCSU-23 medium supplemented with: 0.002 g mL–1 (group 1), 0.004 g mL–1 (group 2), 0.008 g mL–1 (group 3) PP or 0.004 g mL–1 BSA (control group). Embryo quality criteria were developmental competence (cleavage, morula and blastocyst rates), total cell number per blastocyst and degree of apoptosis as assessed by TUNEL method. Results were analyzed by Chi-square test. There were no differences in cleavage rates on Day 2 between zygotes cultured in NCSU-23 medium supplemented with PP (86.0, 88.0, 84.8; group 1 to 3, respectively) and BSA (91.0%, control group). Culture with 0.008 g mL–1 PP increased morula (85.7%) and blastocyst (69.2%) production as compared with control (75.0% and 56.3%, respectively; P < 0.05) and 0.002 g mL–1 PP (79.5% and 51.8%, respectively; P < 0.05). The mean number of cells in Day 7 blastocysts cultured in NCSU-23 medium + 0.004 g mL–1 BSA was lower (P < 0.05) than in NCSU-23 + 0.004 g mL–1 PP (39.1 v. 43.7, respectively). The blastocysts cultured in NCSU-23 medium + 0.002 g mL–1 PP had higher average number of apoptotic nuclei (13.0) as compared with the control (6.5) and 0.004 g mL–1 PP (6.9). In conclusion, this study suggest the positive effect of PP on development in vitro of porcine zygotes to the morula/blastocyst stage. However, further studies are required to determine the quality of the embryos cultured with PP. This study was supported by Scientific Net of Animal Reproduction Biotechnology.

scholarly journals Yoghurt and dairy snacks presented for sale to an Australian consumer: are they becoming less healthy?

2009 ◽  
Vol 13 (7) ◽  
pp. 1036-1041 ◽  
Author(s):  
Karen Z Walker ◽  
Julie Woods ◽  
Jamie Ross ◽  
Rachel Hechtman
Keyword(s):  
Energy Content ◽  
Sugar Content ◽  
Saturated Fat ◽  
Nutrition Information ◽  
High Fat ◽  
Nutrient Quality ◽  
Traffic Lights ◽  
Nutrient Profiling ◽  
Total Fat

AbstractObjectiveTo assess the nutrient profile of yoghurts and dairy desserts.DesignNutrition information panels and product labels on yoghurts and dairy desserts offered for sale were surveyed in 2005 and 2008 and nutrients analysed by two nutrient profiling systems.SettingA large supermarket in metropolitan Melbourne, Australia.ResultsIn total, 248 and 140 dairy snacks (yoghurt, fromage frais or dairy desserts) were surveyed in 2005 and 2008, respectively. Over this time, median packet size rose significantly (P≤ 0·001). In yoghurts, median energy and total fat content also increased while protein decreased (allP< 0·05). The proportion of ‘full-fat’ products rose from 36 % to 46 %. Because of the addition of sugar, most ‘reduced-fat’ yoghurts had energy content similar to many ‘full-fat’ yoghurts. Overall, the proportion of yoghurts and dairy desserts that were ‘less healthy’ (i.e. displaying one or more ‘red traffic lights’ for high fat, saturated fat, salt and sugar content) rose from 12 % in 2005 to 23 % in 2008. Only 1–2 % could be deemed ‘healthy’ by the most stringent criterion (displaying four ‘green traffic lights’), while 21 % (2005) or 28 % (2008) were ‘healthy’ by a nutrient profiling system that included a score for protein. Sucrose, the most common sweetener, was found in levels up to 29 g/100 g. Claims on packaging mainly related to Ca, fat or protein content. Few labels referred to sugar content.ConclusionsThe deterioration in nutrient quality of yoghurts needs to be redressed.

scholarly journals Breakfast in Denmark. Prevalence of Consumption, Intake of Foods, Nutrients and Dietary Quality. A Study from the International Breakfast Research Initiative

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 1085 ◽  
Author(s):  
Sisse Fagt ◽  
Jeppe Matthiessen ◽  
Camilla Thyregod ◽  
Karsten Kørup ◽  
Anja Biltoft-Jensen
Keyword(s):  
Dietary Fibre ◽  
Economic Status ◽  
Saturated Fat ◽  
Dietary Quality ◽  
Quality Data ◽  
Cross Sectional ◽  
Added Sugar ◽  
Research Initiative ◽  
Total Fat

Breakfast is considered by many to be the most important meal of the day. This study examined the intake of nutrients and foods at breakfast among Danes and the relation to the overall dietary quality. Data were derived from the Danish National Survey on Diet and Physical Activity 2011–2013, a cross-sectional national food consumption study. A total of 3680 participants aged 6–75 years were included in the analyses of breakfast consumption. The Nutrient Rich Food Index 9.3 method was used to examine the overall dietary quality of the diet. The intake of nutrients and foods at breakfast were compared across dietary quality score tertiles by ANCOVA adjusted for energy and socio economic status. Breakfast was eaten frequently by children and adults and contributed with 18–20% of total energy intake. Breakfast was relatively high in dietary fibre, B vitamins, calcium and magnesium and low in added sugar, total fat, sodium, vitamin A and D. A decrease in the intake of added sugar, total fat and saturated fat and an increase in the intake of dietary fibre and most micronutrients were seen across tertiles of dietary quality scores. Commonly consumed foods provided at breakfast in Denmark included bread, breakfast cereals and dairy products as well as water, coffee and juice, while intakes of fruits, vegetables, cakes and soft drinks were low.

scholarly journals Socio-economic differences in food group and nutrient intakes among young women in Ireland

2013 ◽  
Vol 110 (11) ◽  
pp. 2084-2097 ◽  
Author(s):  
Daniel M. A. McCartney ◽  
Katherine M. Younger ◽  
Joanne Walsh ◽  
Marie O'Neill ◽  
Claire Sheridan ◽  
...  
Keyword(s):  
Dietary Fibre ◽  
Saturated Fat ◽  
Food Group ◽  
Dietary Vitamin ◽  
Nutrient Intakes ◽  
Low Fat ◽  
Sweetened Beverages ◽  
Disadvantaged Women ◽  
Micronutrient Intake ◽  
Red Meats

The present study aimed to investigate socio-economic disparities in food and nutrient intakes among young Irish women. A total of 221 disadvantaged and seventy-four non-disadvantaged women aged 18–35 years were recruited. Diet was assessed using a diet history protocol. Of the total population, 153 disadvantaged and sixty-three non-disadvantaged women were classified as plausible dietary reporters. Food group intakes, nutrient intakes and dietary vitamin and mineral concentrations per MJ of energy consumed were compared between the disadvantaged and non-disadvantaged populations, as was compliance with dietary fibre, macronutrient and micronutrient intake guidelines. The disadvantaged women had lower intakes than the non-disadvantaged women of fruit, vegetables, fish, breakfast cereals, low-fat milk and wholemeal bread (allP< 0·001), yogurt (P= 0·001), low-fat spread (P= 0·002) and fresh meat (P= 0·003). They also had higher intakes of butter, processed red meats, white bread, sugar-sweetened beverages, fried potatoes and potato-based snacks (allP< 0·001) and full-fat milk (P= 0·014). Nutritionally, the disadvantaged women had higher fat, saturated fat and refined sugar intakes; lower dietary fibre, vitamin and mineral intakes; and lower dietary vitamin and mineral densities per MJ than their more advantaged peers. Non-achievement of carbohydrate (P= 0·017), fat (P< 0·001), saturated fat (P< 0·001), refined sugar (P< 0·001), folate (P= 0·050), vitamin C (P< 0·001), vitamin D (P= 0·047) and Ca (P= 0·019) recommendations was more prevalent among the disadvantaged women. Both groups showed poor compliance with Fe and Na guidelines. We conclude that the nutritional deficits present among these socially disadvantaged women are significant, but may be potentially ameliorated by targeted food-based interventions.

A Comparison of the Nutrient Intakes of Macronutrient-Based Dieting and Strict Dieting Bodybuilders

2018 ◽  
Vol 28 (5) ◽  
pp. 502-508 ◽  
Author(s):  
Ahmed Ismaeel ◽  
Suzy Weems ◽  
Darryn S. Willoughby
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Protein Intake ◽  
Saturated Fat ◽  
Carbohydrate Intake ◽  
Fat Intake ◽  
Nutrient Intakes ◽  
Food Frequency ◽  
Added Sugars ◽  
Descriptive Assessment

The purpose of this study was to provide a descriptive assessment of the nutritional habits of competitive bodybuilders and compare the nutrient intakes of macronutrient-based dieting and strict dieting individuals. Data from 41 subjects (30 males and 11 females) were used in analyses. Participants completed a comprehensive food frequency questionnaire, and diets were analyzed using a computer system. Males consumed an average of 2,577.2 kcal (SD = 955.1), with an average fat intake of 83.6 g (SD = 41.3), an average carbohydrate intake of 323.3 g (SD = 105.2), and an average protein intake of 163.4 g (SD = 70.4). There were no significant differences between male macronutrient-based dieting and strict dieting bodybuilders when mean intakes were compared for all nutrients, including the macronutrients, selected vitamins and minerals, dietary fiber, added sugars, and saturated fat. Females in this study consumed an average of 1,794 kcal (SD = 453.1), with an average fat intake of 58.3 g (SD = 23.1), a mean carbohydrate intake of 217.8 g (SD = 85.9), and an average protein intake of 103.8 g (SD = 35.7). For females, macronutrient-based dieters consumed significantly greater amounts of several nutrients, including protein, vitamin E, vitamin K, and vitamin C. Over half of individuals from all groups consumed less than the recommended amounts of several of the micronutrients. Based on this information, it is recommended that competitive bodybuilders should be advised to take their micronutrition into greater consideration.

scholarly journals The role of unprocessed beef and lamb in the diets of Irish children and teenagers (5–17 years)

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Jacqueline Lyons ◽  
Christopher Cocking ◽  
Laura Kehoe ◽  
Breige McNulty ◽  
Anne Nugent ◽  
...  
Keyword(s):  
Vitamin D ◽  
Dietary Intake ◽  
Vitamin B12 ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Monounsaturated Fat ◽  
Nutrient Intakes ◽  
Food Composition Tables ◽  
Total Fat ◽  
Daily Intakes

AbstractIntroductionMeat is a nutrient-dense food that plays a central role in the diets of many children globally, contributing significantly to intakes of energy, protein and a number of essential micronutrients. However, nutritive quality is variable across meat types and cuts, and dietary guidelines across Europe typically encourage the consumption of lean meats whilst limiting the consumption of processed meats. The current work aimed to estimate intakes of unprocessed beef and lamb and their contribution to nutrient intakes in Irish children and teenagers.MethodsAnalyses were based on data from the Irish National Children's Food Survey (NCFS) (2003–2004; 5–12 years; n 594) and National Teens’ Food Survey (NTFS) (2005–2006; 13–17 years; n 441) (www.iuna.net). Both surveys used a 7-day weighed (NCFS) or semi-weighed (NTFS) food record to collect dietary intake data from nationally representative samples of Irish children. Dietary intake data were converted to nutrient data using WISP©, based on UK and Irish food composition tables. Unprocessed beef and lamb was defined as beef or lamb that had not undergone any preserving process other than chilling, freezing or salting, and included beef or lamb dishes that were wrapped in a controlled atmosphere. Meat intakes from composite dishes (e.g. beef lasagne) were estimated following disaggregation of the non-meat components. Statistical analyses were carried out using SPSS© v23.0.ResultsUnprocessed beef was consumed by 79% of children and 83% of teenagers, while unprocessed lamb was consumed by 19% of children and 20% of teenagers. Mean daily intakes of unprocessed beef were 21 g and 34 g in children and teenagers (consumers only), while mean daily intakes of unprocessed lamb were 14 g and 23 g. Unprocessed beef and lamb contributed 5–6% to mean daily energy intakes and contributed the following proportions to daily nutrient intakes in children and teenagers, respectively: protein (11%, 15%), total fat (7%, 9%), saturated fat (7%, 10%), monounsaturated fat (9%, 11%), iron (7%, 10%), zinc (18%, 23%), vitamin A (7%, 7%), vitamin D (12%, 16%), total niacin (9%, 13%), vitamin B6 (6%, 9%), vitamin B12 (15%, 22%), sodium (6%, 7%).DiscussionUnprocessed beef and lamb are valuable sources of nutrients for Irish children and teenagers. Relative to their energy contribution, they contribute higher proportions of a number of important nutrients, such as protein, zinc, vitamin D, vitamin B12 and total niacin, while contributing relatively small proportions of total fat, saturated fat and sodium. This research was funded by Meat Technology Ireland.

scholarly journals The Effects of Different Quantities and Qualities of Protein Intake in People with Diabetes Mellitus

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 365 ◽  
Author(s):  
Andreas F.H. Pfeiffer ◽  
Eva Pedersen ◽  
Ursula Schwab ◽  
Ulf Risérus ◽  
Anne-Marie Aas ◽  
...  
Keyword(s):  
Body Weight ◽  
Protein Intake ◽  
Fasting Blood Glucose ◽  
Plant Protein ◽  
Metabolic Effects ◽  
Diabetic Patients ◽  
Stable Conditions ◽  
Lower Protein ◽  
Protein Diets

The recommended amount and quality of protein in diets of diabetic patients are highly controversial. In order to provide evidence-based information, the Diabetes Nutrition Study Group (DNSG) used a grading procedure used for quality of evidence and strength of recommendations (GRADE). A protein intake of 10% to 20% of energy intake (E%) or about 0.8 to 1.3 g/kg body weight in people below 65 years of age, and 15% to 20% of E% in people above 65 years of age appeared safe in weight-stable conditions. There were no intervention studies addressing metabolic effects, mortality, or cardiovascular events over prolonged periods. Body weight is closely linked to metabolic control and high protein diets are often recommended. Weight-loss diets that include 23% to 32% of E% as protein for up to one year reduced blood pressure and body weight slightly but significantly more than lower protein diets, whereas blood lipids, fasting blood glucose, and HbA1c improved similarly with higher or lower protein intakes in participants with a glomerular filtration rate (GFR) >60 mL/min/1.73 m2. Patients with a GFR <60 mL/min/1.73 m2 did not show a faster decline of GFR or kidney function with protein intakes around 0.8 g/kg body weight as compared with lower intakes, thereby arguing against a restriction. The effects of protein intake on diabetic eye or nerve disease have not been reported. There are a number of studies that have compared different types of animal proteins (milk, chicken, beef, pork, and fish) or compared animal with plant protein in diabetic patients and have reported a greater reduction of serum cholesterol with plant protein. In summary, the suggested range of protein intake appears to be safe and can be adapted according to personal dietary preferences.

scholarly journals The share of ultra-processed foods determines the overall nutritional quality of diets in Brazil

2017 ◽  
Vol 21 (1) ◽  
pp. 94-102 ◽  
Author(s):  
Maria Laura da Costa Louzada ◽  
Camila Zancheta Ricardo ◽  
Euridice Martinez Steele ◽  
Renata Bertazzi Levy ◽  
Geoffrey Cannon ◽  
...  
Keyword(s):  
Dietary Patterns ◽  
Dietary Fibre ◽  
Nutritional Quality ◽  
Processed Foods ◽  
Cross Sectional ◽  
Free Sugars ◽  
Dietary Content ◽  
The Mean ◽  
Energy Share

AbstractObjectiveTo estimate the dietary share of ultra-processed foods and to determine its association with the overall nutritional quality of diets in Brazil.DesignCross-sectional.SettingBrazil.SubjectsA representative sample of 32 898 Brazilians aged ≥10 years was studied. Food intake data were collected. We calculated the average dietary content of individual nutrients and compared them across quintiles of energy share of ultra-processed foods. Then we identified nutrient-based dietary patterns, and evaluated the association between quintiles of dietary share of ultra-processed foods and the patterns’ scores.ResultsThe mean per capita daily dietary energy intake was 7933 kJ (1896 kcal), with 58·1 % from unprocessed or minimally processed foods, 10·9 % from processed culinary ingredients, 10·6 % from processed foods and 20·4 % from ultra-processed foods. Consumption of ultra-processed foods was directly associated with high consumption of free sugars and total, saturated and trans fats, and with low consumption of protein, dietary fibre, and most of the assessed vitamins and minerals. Four nutrient-based dietary patterns were identified. ‘Healthy pattern 1’ carried more protein and micronutrients, and less free sugars. ‘Healthy pattern 2’ carried more vitamins. ‘Healthy pattern 3’ carried more dietary fibre and minerals and less free sugars. ‘Unhealthy pattern’ carried more total, saturated and trans fats, and less dietary fibre. The dietary share of ultra-processed foods was inversely associated with ‘healthy pattern 1’ (−0·16; 95 % CI −0·17, −0·15) and ‘healthy pattern 3’ (−0·18; 95 % CI −0·19, −0·17), and directly associated with ‘unhealthy pattern’ (0·17; 95 % CI 0·15, 0·18).ConclusionsDietary share of ultra-processed foods determines the overall nutritional quality of diets in Brazil.

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