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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

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Author(s):
Rauber, Fernanda [1, 2] ; da Costa Louzada, Maria Laura [2, 3] ; Steele, Euridice Martinez [1, 2] ; Millett, Christopher [2, 4] ; Monteiro, Carlos Augusto [1, 2] ; Levy, Renata Bertazzi [5, 2]
Total Authors: 6
Affiliation:
[1] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, BR-01246904 Sao Paulo - Brazil
[2] Univ Sao Paulo, Ctr Epidemiol Res Nutr & Hlth, BR-01246904 Sao Paulo - Brazil
[3] Univ Fed Sao Paulo, Dept Publ Policies & Publ Hlth, BR-11015020 Santos - Brazil
[4] Imperial Coll London, Sch Publ Hlth, Publ Hlth Policy Evaluat Unit, London W6 8RP - England
[5] Univ Sao Paulo, Sch Med, Dept Prevent Med, BR-01246903 Sao Paulo - Brazil
Total Affiliations: 5
Document type: Journal article
Source: NUTRIENTS; v. 10, n. 5 MAY 2018.
Web of Science Citations: 36
Abstract

We described the contribution of ultra-processed foods in the U.K. diet and its association with the overall dietary content of nutrients known to affect the risk of chronic non-communicable diseases (NCDs). Cross-sectional data from the U.K. National Diet and Nutrition Survey (2008-2014) were analysed. Food items collected using a four-day food diary were classified according to the NOVA system. The average energy intake was 1764 kcal/day, with 30.1% of calories coming from unprocessed or minimally processed foods, 4.2% from culinary ingredients, 8.8% from processed foods, and 56.8% from ultra-processed foods. As the ultra-processed food consumption increased, the dietary content of carbohydrates, free sugars, total fats, saturated fats, and sodium increased significantly while the content of protein, fibre, and potassium decreased. Increased ultra-processed food consumption had a remarkable effect on average content of free sugars, which increased from 9.9% to 15.4% of total energy from the first to the last quintile. The prevalence of people exceeding the upper limits recommended for free sugars and sodium increased by 85% and 55%, respectively, from the lowest to the highest ultra-processed food quintile. Decreasing the dietary share of ultra-processed foods may substantially improve the nutritional quality of diets and contribute to the prevention of diet-related NCDs. (AU)

FAPESP's process: 15/14900-9 - Consumption of ultra-processed foods, dietary nutrient profile diet and obesity in seven countries
Grantee:Carlos Augusto Monteiro
Support type: Research Projects - Thematic Grants
FAPESP's process: 16/14302-7 - Consumption of ultra-processed foods and indicators of diet quality in Australia
Grantee:Fernanda Rauber
Support type: Scholarships in Brazil - Post-Doctorate