scholarly journals Association between ultra-processed food consumption and the nutrient profile of the Colombian diet in 2005

10.21149/9038 ◽  
2019 ◽  
Vol 61 (2, Mar-Abr) ◽  
pp. 147 ◽  
Author(s):  
Diana C Parra ◽  
Maria Laura Da Costa-Louzada ◽  
Jean-Claude Moubarac ◽  
Renata Bertazzi-Levy ◽  
Neha Khandpur ◽  
...  
Keyword(s):  
Food Consumption ◽  
Food Processing ◽  
Daily Intake ◽  
Saturated Fat ◽  
Free Sugar ◽  
Processed Food ◽  
Nutrient Profile ◽  
Dietary Records ◽  
Total Fat ◽  
Food And Drink

Objective. To evaluate the consumption of ultra-processed food and drink products and its association with the nutrient profile of the Colombian diet in 2005. Materials and methods. Food consumption based on 24-hour dietary records from 38 643 men and women was classified into four NOVA groups according to the extent and purpose of food processing. Results. Ultra-processed food and drink products represented 15.9% of the total energy daily intake, compared to 63.3% from minimally processed food, 15.8% from processed culinary ingredients, and 4.9% from processed food. Non-ultra-processed food items had a healthier nutritional profile compared to ultra-processed items in terms of contribution to total calories from protein, carbohydrates, total fat, saturated fat, free sugar, fiber and energy density. Conclusions. Ultra-processed food products have a less healthy nutrient profile than non-ultra-processed ones. An increase in the consumption of these foods must be prevented within Colombia

An exploration of food industry led reformulation on fortified food staples in Ireland

2020 ◽  
Author(s):  
Daragh McMenemy ◽  
Frances Kelly ◽  
Mary Rose Sweeney
Keyword(s):  
Food Industry ◽  
Saturated Fat ◽  
Microsoft Excel ◽  
Nutrient Profile ◽  
Fortified Food ◽  
Prevalence Of Obesity ◽  
The Mean ◽  
Total Fat ◽  
Food Staples ◽  
Serving Sizes

Abstract Background Food industry led reformulation efforts have attempted to address the prevalence of obesity by modifying nutrient compositions in food products. This study explored progress in nutrient composition alterations in products in Irish supermarkets by comparing the nutrient labels of products sold in 2014 and 2017. Methods We conducted two supermarket audits in 2014 and 2017 to examine the changes in the nutrient profile of cereals, breads, spreads, unflavoured milks, yogurts and juices. Information on the nutrients of interest to the study (energy, protein, fat, carbohydrate, saturated fat, salt, sugar and some micronutrients) were extracted and stored in Microsoft Excel. The nutrient profile of each product was compared across the two timepoints. Our study shows that the mean level of sugars in cereals remains high and that the mean level of salt remains high in cereals, breads, and spreads. Results In total, 143 products were directly compared (86 cereals, 26 breads, 17 spreads and 14 milks). Our study shows that the composition of salt and sugar in cereal, bread, spreads and milk has declined by 12 and 7%, respectively. Saturated fat has declined in cereals (7%), but has increased in breads (12%), spreads (1%), and milks (5%). Manufacturers increased the serving sizes in nine cereals and one milk. Conclusions From a population health perspective, the results are encouraging but care should be exercised by the food industry not to allow total fat and saturated fat levels to creep upwards. Further research and engagement of public health specialists and the food industry are needed.

scholarly journals Associations between yogurt consumption and nutrient intake in the United Kingdom

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Yong Zhu ◽  
Jessica Smith ◽  
Neha Jain ◽  
Vipra Vanage ◽  
Mitesh Sharma ◽  
...  
Keyword(s):  
Vitamin D ◽  
United Kingdom ◽  
Energy Intake ◽  
Nutrient Intake ◽  
Daily Intake ◽  
Saturated Fat ◽  
Food Diary ◽  
Nutrition Survey ◽  
The United Kingdom ◽  
Total Fat

AbstractIntroduction: The present study was conducted to examine yogurt consumption patterns and investigate associations between yogurt consumption and nutrient intake using data from the National Diet and Nutrition Survey (NDNS) rolling programme in the United Kingdom.Materials and Methods: Children aged 1.5–18 years old (N = 2564) and adults aged 19 years or older (N = 2705) from the NDNS 2012/13–2015/16 were included in the study. The average of four-day food diary data was used for analysis. Yogurt included all food items from the yogurt, fromage frais and dairy dessert food group, excluding dairy dessert products. Participants were classified as yogurt eaters if they reported consumption of yogurt at least once during the four days. Percentage contribution of yogurt to daily intake of nutrients in yogurt eaters was calculated. Multiple linear regression analyses for surveys were used to compare differences in energy and nutrient intake between yogurt eaters and non-eaters, adjusting for sociodemographic characteristics. Energy intake was also adjusted for in nutrient data analysis.Results: The prevalence of yogurt consumption was 53% in children and 39% in adults. The daily intake of yogurt was 105 g and 132 g, respectively. Yogurt is an important source of calcium and riboflavin in children and adults, as well as vitamin D in children, accounting for over 15% of daily intake of these nutrients. Compared to non-eaters, yogurt eaters had significantly higher energy intake in both children and adults; they also had significantly higher intake of protein, fiber, calcium, magnesium, phosphorus, potassium, folate, riboflavin, thiamin, and vitamin C, as well as significantly lower intake of sodium. Child yogurt eaters also had significantly higher intake of vitamin A and vitamin B12, and lower intake of total fat, whereas adult yogurt eaters had significantly higher intake of carbohydrate, iron, zinc, vitamin D and vitamin E, compared to non-eaters. Both yogurt eaters in children and adults had higher intake of total sugar; nonetheless, non-milk extrinsic sugar intake did not differ by yogurt consumption status in children, and it was significantly lower in adult yogurt eaters. Saturated fat intake did not differ by yogurt consumption status in children and adults.Discussion: Yogurt is an important dietary source of several nutrients in the United Kingdom. Its consumption was positively associated with intake of total energy and many nutrients to encourage, but not positively associated with intake of sodium, total fat, saturated fat, and non-milk extrinsic sugar in both children and adults.

Ultra-processed food consumption drives excessive free sugar intake among all age groups in Australia

2019 ◽  
Vol 59 (6) ◽  
pp. 2783-2792 ◽  
Author(s):  
Priscila Pereira Machado ◽  
Eurídice Martinez Steele ◽  
Maria Laura da Costa Louzada ◽  
Renata Bertazzi Levy ◽  
Anna Rangan ◽  
...  
Keyword(s):  
Food Consumption ◽  
Age Groups ◽  
Free Sugar ◽  
Processed Food ◽  
Sugar Intake

scholarly journals Ultra-Processed Food Consumption and Chronic Non-Communicable Diseases-Related Dietary Nutrient Profile in the UK (2008–2014)

Nutrients ◽  
2018 ◽  
Vol 10 (5) ◽  
pp. 587 ◽  
Author(s):  
Fernanda Rauber ◽  
Maria Laura da Costa Louzada ◽  
Eurídice Steele ◽  
Christopher Millett ◽  
Carlos Augusto Monteiro ◽  
...  
Keyword(s):  
Food Consumption ◽  
Communicable Diseases ◽  
Processed Food ◽  
Non Communicable Diseases ◽  
Nutrient Profile ◽  
Dietary Nutrient ◽  
The Uk

Nutritional Habits of Flemish Adolescent Sprint Athletes

2008 ◽  
Vol 18 (5) ◽  
pp. 509-523 ◽  
Author(s):  
Dirk Aerenhouts ◽  
Marcel Hebbelinck ◽  
Jacques R. Poortmans ◽  
Peter Clarys
Keyword(s):  
Energy Intake ◽  
Fruits And Vegetables ◽  
Dietary Habits ◽  
Daily Intake ◽  
Saturated Fat ◽  
Track And Field ◽  
Fat Intake ◽  
Food Record ◽  
Weighed Food Record ◽  
Total Fat

Purpose and Methods:To investigate dietary habits of Flemish adolescent track and field athletes using a 7-d weighed-food record. Besides adequacy for growth, development, and physical performance, dietary health aspects were considered.Results:Twenty-nine girls and 31 boys, with minimum 2 yr of track and field training practice, were recruited. All participants had daily breakfast (girls 22.5% ± 5.5% of total energy intake [TEI]; boys 19.8% ± 7.3%). Fruit in girls and juices and sports drinks in boys were consumed mostly between meals (girls 21.3% ± 8.1% of TEI; boys 24.3% ± 10.1%). Soft drinks contributed considerably to energy intake between meals in both sexes. Protein intake (1.5 ± 0.3 g · kg–1 · d−1 for both sexes) was within the recommended daily intake (RDI) for strength athletes. Mean daily carbohydrate intake in girls was lower than in boys (girls 5.1 ± 1.1 g/kg; boys 6.0 ± 0.9 g/kg), with mono- and disaccharides contributing 26% to TEI in both sexes. Total fat intake was above 30% of TEI in more than half the participants, and only 10 participants had a saturated-fat intake below 10% of TEI. Fiber intake (girls 23.7 ± 7.9 g; boys 29.1 ± 11.2 g) was far below the Belgian RDI. Intake of vitamins and minerals were generally low, despite micronutrient supplementation in 37.5% of the participants.Conclusion:Few athletes reached all nutrient RDIs. Unhealthy food habits with regard to refined sugars, fat, and micronutrients were observed. These adolescent sprinters should be encouraged to consume more nonsweetened beverages, fruits, and vegetables.

scholarly journals Nutrient Composition of Foods Marketed to Children or Adolescents Sold in the Spanish Market: Are They Any Better?

2020 ◽  
Vol 17 (20) ◽  
pp. 7699
Author(s):  
Marta Beltrá ◽  
Keila Soares-Micoanski ◽  
Eva-Maria Navarrete-Muñoz ◽  
Ana B. Ropero
Keyword(s):  
Children And Adolescents ◽  
Nutritional Value ◽  
Eating Habits ◽  
Saturated Fat ◽  
Food Group ◽  
Free Sugar ◽  
Nutrient Profile ◽  
Lower Protein ◽  
Pan American ◽  
Health Organization

Healthy eating is essential for the growth and development of children and adolescents. Eating habits established in childhood continue into adulthood. In Spain, the frequent promotion of foods with low nutritional value is already considered a threat to the health of the population, particularly to children and adolescents. In this work, we analyse 3209 foods from the Food Database, BADALI. Foods were classified as marketed to children or adolescents according to the advertising on the packaging, television or internet. We found that 17.5% of foods in the database were marketed to this population and 97% of those were considered unhealthy following the Pan American Health Organization Nutrient Profile Model (PAHO-NPM). In the total of foods for children or adolescents, 61.5% were high in fat, 58.5% in free-sugar, 45.4% in saturated fat and 45% in sodium. Foods marketed to them presented higher amounts of carbohydrates and sugar, while lower protein and fibre content than the rest. There was also considerable variability in levels of the other nutrients found in these products, which depended largely on the food group. According to our findings, there is a tendency for products marketed to children or adolescents to be unhealthy and of a poorer nutritional quality than those not targeted at them.

scholarly journals Ultra-processed foods and the nutritional dietary profile in Brazil

2015 ◽  
Vol 49 (0) ◽  
Author(s):  
Maria Laura da Costa Louzada ◽  
Ana Paula Bortoletto Martins ◽  
Daniela Silva Canella ◽  
Larissa Galastri Baraldi ◽  
Renata Bertazzi Levy ◽  
...  
Keyword(s):  
Food Consumption ◽  
Cross Sectional Study ◽  
Free Sugar ◽  
Processed Foods ◽  
Processed Food ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Nutritional Profile ◽  
Fiber Protein ◽  
The Impact

OBJECTIVE To assess the impact of consuming ultra-processed foods on the nutritional dietary profile in Brazil.METHODS Cross-sectional study conducted with data from the module on individual food consumption from the 2008-2009 Pesquisa de Orçamentos Familiares (POF – Brazilian Family Budgets Survey). The sample, which represented the section of the Brazilian population aged 10 years or over, involved 32,898 individuals. Food consumption was evaluated by two 24-hour food records. The consumed food items were classified into three groups: natural or minimally processed, including culinary preparations with these foods used as a base; processed; and ultra-processed.RESULTS The average daily energy consumption per capita was 1,866 kcal, with 69.5% being provided by natural or minimally processed foods, 9.0% by processed foods and 21.5% by ultra-processed food. The nutritional profile of the fraction of ultra-processed food consumption showed higher energy density, higher overall fat content, higher saturated and trans fat, higher levels of free sugar and less fiber, protein, sodium and potassium, when compared to the fraction of consumption related to natural or minimally processed foods. Ultra-processed foods presented generally unfavorable characteristics when compared to processed foods. Greater inclusion of ultra-processed foods in the diet resulted in a general deterioration in the dietary nutritional profile. The indicators of the nutritional dietary profile of Brazilians who consumed less ultra-processed foods, with the exception of sodium, are the stratum of the population closer to international recommendations for a healthy diet.CONCLUSIONS The results from this study highlight the damage to health that is arising based on the observed trend in Brazil of replacing traditional meals, based on natural or minimally processed foods, with ultra-processed foods. These results also support the recommendation of avoiding the consumption of these kinds of foods.

scholarly journals Consumption of Ultra-Processed Food and Its Association with Sociodemographic Characteristics and Diet Quality in a Representative Sample of French Adults

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 682
Author(s):  
Giovanna Calixto Andrade ◽  
Chantal Julia ◽  
Valérie Deschamps ◽  
Bernard Srour ◽  
Serge Hercberg ◽  
...  
Keyword(s):  
Energy Density ◽  
Representative Sample ◽  
Saturated Fat ◽  
Free Sugar ◽  
Sociodemographic Characteristics ◽  
Dietary Energy ◽  
Processed Food ◽  
Food Groups ◽  
Cross Sectional ◽  
Dietary Energy Density

The present study aims to describe ultra-processed food (UPF) consumption in a representative sample of French adults and to evaluate the association between UPF consumption and socioeconomic characteristics and nutritional profile of the diet. This is a cross-sectional study using food consumption data from the Étude Nationale Nutrition Santé (ENNS), conducted with 2642 participants (18–74 years old), between February 2006 and March 2007 in France. Dietary data were collected through three 24-h dietary recalls. All food and beverages were classified according to the NOVA classification. The energy contribution of NOVA food groups to total energy intake was presented by categories of sociodemographic characteristics. Linear and logistic regression models were used to estimate the association between the percentage of UPF in the diet with nutritional indicators. The mean daily energy consumption of the adult French population was 2111 kcal, of which 31.1% came from UPF. This percentage was higher among younger individuals, and in the urban area, and lower among individuals with incomplete high school and individuals who were retired. The consumption of UPF was positively associated with the dietary energy density and the dietary contents of total carbohydrates, free sugar, and total and saturated fat, as well as with inadequate dietary energy density, saturated fat, free sugar, and fiber intakes.

scholarly journals Use of Different Food Classification Systems to Assess the Association between Ultra-Processed Food Consumption and Cardiometabolic Health in an Elderly Population with Metabolic Syndrome (PREDIMED-Plus Cohort)

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2471
Author(s):  
Celia Martinez-Perez ◽  
Rodrigo San-Cristobal ◽  
Pilar Guallar-Castillon ◽  
Miguel Ángel Martínez-González ◽  
Jordi Salas-Salvadó ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Food Consumption ◽  
Food Processing ◽  
Linear Regression Analysis ◽  
Classification Systems ◽  
International Agency ◽  
Cardiometabolic Health ◽  
Processed Food ◽  
Cardiometabolic Disorders ◽  
Cardiometabolic Markers

The association between ultra-processed food (UPF) and risk of cardiometabolic disorders is an ongoing concern. Different food processing-based classification systems have originated discrepancies in the conclusions among studies. To test whether the association between UPF consumption and cardiometabolic markers changes with the classification system, we used baseline data from 5636 participants (48.5% female and 51.5% male, mean age 65.1 ± 4.9) of the PREDIMED-Plus (“PREvention with MEDiterranean DIet”) trial. Subjects presented with overweight or obesity and met at least three metabolic syndrome (MetS) criteria. Food consumption was classified using a 143-item food frequency questionnaire according to four food processing-based classifications: NOVA, International Agency for Research on Cancer (IARC), International Food Information Council (IFIC) and University of North Carolina (UNC). Mean changes in nutritional and cardiometabolic markers were assessed according to quintiles of UPF consumption for each system. The association between UPF consumption and cardiometabolic markers was assessed using linear regression analysis. The concordance of the different classifications was assessed with intra-class correlation coefficients (ICC3, overall = 0.51). The highest UPF consumption was obtained with the IARC classification (45.9%) and the lowest with NOVA (7.9%). Subjects with high UPF consumption showed a poor dietary profile. We detected a direct association between UPF consumption and BMI (p = 0.001) when using the NOVA system, and with systolic (p = 0.018) and diastolic (p = 0.042) blood pressure when using the UNC system. Food classification methodologies markedly influenced the association between UPF consumption and cardiometabolic risk markers.

scholarly journals Influence of ultra-processed foods on prevalence of inadequacy in Portuguese adults and elderly

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
R Costa de Miranda ◽  
F Rauber ◽  
M Moraes ◽  
S Rodrigues ◽  
R Bertazzi Levy
Keyword(s):  
Energy Intake ◽  
Saturated Fat ◽  
World Health ◽  
Free Sugar ◽  
Processed Foods ◽  
Processed Food ◽  
Energy Contribution ◽  
Daily Energy Intake ◽  
Free Sugars ◽  
Daily Energy

Abstract Background Ultra-processed foods (UPF) consumption has been widely associated with low diet quality. We aim to investigate its energy contribution and influence on prevalence of nutrient inadequacy in Portugal. Methods Cross-sectional representative study involving 3102 adults and 750 elderly enrolled in the 2015-2016 National Food, Nutrition and Physical Activity Survey. Dietary intake was assessed by two non-consecutive 24h recalls. Food items were classified according to the NOVA system. Total energy intake and energy contribution provided by UPF group were determined. Inadequate intake was evaluated across quintiles (Q) of UPF consumption by adjusted Poisson regressions. We adjusted the usual intake estimate by Multiple Source Method and considered the World Health Organization (WHO) recommendations. Results UPF contributed with 24% and 16% of daily energy intake in adults (1904 kcal/day) and elderly (1603 kcal/day), respectively. In both age groups, practically all individuals had inadequate intake of sodium, while about a half or more of population had inadequate intake of fibre and potassium. As the dietary share of UPF increased, the prevalence of inadequacy of free sugars (PR = 1.53 for adults and 1.56 for elderly) and saturated fat (PR = 1.18 and 1.15, respectively) increased significantly. In adults, this same trend was also seen for fibre (PR = 1.03) and potassium (PR = 1.12). Particularly relevant was the increase in prevalence of inadequacy of free sugar from 10.5% (Q1) to 67.6% (Q5) in adults and 5.8% (Q1) to 41.8% (Q5) in elderly. Prevalence of inadequacy of saturated fat raised from 27.3% (Q1) to 68.9% (Q5) in adults and 29.4% (Q1) to 46.8% (Q5) in elderly. Conclusions Effective strategies are needed to reduce UPF consumption among Portuguese adults and elderly in order to prevent them from diet-related non-communicable diseases. Funding FAPESP 2018/07391-9, 2019/05972-7 (MCR), 2016/14302-7 (FR); POCI-01-0145-FEDER-032090. Key messages Ultra-processed food contributes with 24% and 16% of daily energy intake in Portuguese adults and elderly. As the ultra-processed food consumption increases, the prevalence of inadequacy of free sugars and saturated fat increases for both, while inadequacy of fiber and potassium also increases for adults.

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