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

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]}

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

• 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 Opportunities: 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 Opportunities: Scholarships in Brazil - Post-Doctoral