Ultra-processed food consumption deteriorates the profile of micronutrients consumed by Portuguese adults and elderly: the UPPER project

Autor(es)

Antoniazzi, Luiza ; de Miranda, Renata Costa ; Rauber, Fernanda ; de Moraes, Milena Miranda ; Afonso, Claudia ; Santos, Cristina ; Lopes, Carla ; Rodrigues, Sara ; Levy, Renata Bertazzi ; UPPER Grp

• Tipo de documento: Artigo Científico
• Fonte: EUROPEAN JOURNAL OF NUTRITION; v. N/A, p. 11-pg., 2022-11-21.

Resumo

Purpose This study aims to describe micronutrient intake according to food processing degree and to investigate the association between the dietary share of ultra-processed foods and micronutrient inadequacies in a representative sample of Portuguese adult and elderly individuals. Methods Cross-sectional data from the National Food, Nutrition and Physical Activity Survey (2015/2016) were used. Food consumption data were collected through two 24-h food recalls, and food items were classified according to the NOVA system. Linear regression models were used to assess the association between the micronutrient density and the quintiles of ultra-processed food consumption-crude and adjusted. Negative Binomial regressions were performed to measure the prevalence ratio of micronutrient inadequacy according to ultra-processed food quintiles. Results For adults, all evaluated vitamins had significantly lower content in the fraction of ultra-processed foods compared to unprocessed or minimally processed foods, except vitamin B2. For the elderly, out of ten evaluated vitamins, seven presented significantly less content in ultra-processed foods compared to non-processed ones. The higher energy contribution of ultra-processed foods in adults was associated with a lower density of vitamins and minerals. This association was not observed in the elderly. For adults, compared with the first quintile of ultra-processed food consumption, the fifth quintile was positively associated with inadequate intakes of vitamin B6 (PR 1.51), vitamin C (PR 1.32), folate (PR 1.14), magnesium (PR 1.21), zinc (PR 1.33), and potassium (PR 1.19). Conclusion Our results corroborate the importance of public health actions that promote a reduction in the consumption of ultra-processed foods. (AU)

• Processo FAPESP: 18/07391-9 - Consumo de alimentos ultraprocessados, perfil nutricional e obesidade em Portugal
• Beneficiário: Renata Bertazzi Levy
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 20/15788-6 - Consumo de alimentos ultraprocessados e indicadores de qualidade da dieta em Portugal
• Beneficiário: Luiza Antoniazzi Gomes de Gouveia
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 19/05972-7 - Consumo de alimentos ultraprocessados e indicadores de qualidade da dieta em Portugal
• Beneficiário: Renata Costa de Miranda
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado