Trend of ultra-processed food consumption in Australian population (1995-2012)

• Grant number: 19/18854-2
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: October 01, 2019
• End date: March 31, 2021
• Field of knowledge: Health Sciences - Nutrition - Nutritional Analysis of Population
• Principal Investigator: Patricia Constante Jaime
• Grantee: Fernanda Galvão de Oliveira Santin
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated research grant: 15/14900-9 - Consumption of ultra-processed foods, dietary nutrient profile diet and obesity in seven countries, AP.TEM

Abstract

This study is part of the thematic project "Consumption of ultra-processed foods, dietary nutrient profile and obesity in seven countries". This study aimed to analyze the temporal trends in consumption of ultra-processed foods by the Australian population between 1995 and 2012 from two Australian National Nutrition Survey (NNS) surveys conducted between February 1995 to March 1996 and the National Nutrition and Physical Activity Survey (NNPAS) conducted between May 2011 and June 2012. These nationally representative cross-sectional surveys studied a randomly selected, national sample of the Australian population using a complex, stratified, multistage probability cluster sampling design with selection of strata, households and people within households. The NNS sample included 13,858 individuals 2 years of age and older and the NNPAS included 12,153 individuals 2 years of age and older. Food intake was assessed by applying 24-hour dietary recalls to all individuals in the sample, the first recall was applied through face-to-face interview while the second recall was applied via a telephone interview (NNS applied in 10% of the sample and NNPAS applied 63% of participants). All food items will be classified into the four groups of the NOVA system, a food classification based on the extent and purpose of industrial food processing (unprocessed and minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods). Consumption of ultra-processed foods, the main focus of interest in this study, and their respective subgroups, will be characterized based on the contribution of these foods to total energy intake of the Australian population and stratified by sociodemographic characteristics defined by sex, age group, education level, ethnicity, family income, region and residence area. Temporal trends in the consumption of ultra-processed foods will be evaluated by difference of mean tests for independent samples (t-test) and linear regression models.