Associations between Consumption of Ultra-Processed Foods and Intake of Nutrients Related to Chronic Non-Communicable Diseases in Mexico.
Adolescent
Adult
Child
Child, Preschool
Chronic Disease
/ epidemiology
Diet
/ statistics & numerical data
Dietary Fiber
/ administration & dosage
Dietary Sugars
/ administration & dosage
Energy Intake
Female
Food Handling
/ methods
Humans
Infant
Male
Mexico
/ epidemiology
Middle Aged
Noncommunicable Diseases
/ epidemiology
Nutritive Value
Socioeconomic Factors
Young Adult
Mexico
NOVA food classification
Non-communicable chronic disease
Nutrient intake
Ultra-processed foods
Journal
Journal of the Academy of Nutrition and Dietetics
ISSN: 2212-2672
Titre abrégé: J Acad Nutr Diet
Pays: United States
ID NLM: 101573920
Informations de publication
Date de publication:
11 2019
11 2019
Historique:
received:
24
07
2018
revised:
20
04
2019
accepted:
25
04
2019
pubmed:
3
7
2019
medline:
18
6
2020
entrez:
3
7
2019
Statut:
ppublish
Résumé
Ultra-processed foods are highly palatable and can be consumed anywhere at any time, but typically have a poor nutritional profile. Therefore, their contribution to total energy intake has been proposed as an indicator for studying overall dietary quality. The aim of this study was to investigate the associations between the energy contribution from ultra-processed foods and the intake of nutrients related to chronic non-communicable diseases in Mexico. This study used a secondary analysis of cross-sectional data from the 2012 Mexican National Health and Nutrition Survey. This study included participants aged 1 year and older (n=10,087) who had completed a 1-day 24-hour recall. Intake from added sugar (% kcal), total fat (% kcal), saturated fat (% kcal), protein (% kcal), dietary fiber (g/1,000 kcal), and dietary energy density (kcal/g) were measured. Multiple linear regression models adjusted for sociodemographic variables were fitted to assess the association between quintiles of energy contribution from ultra-processed foods and nutrient intake. Mean reported energy contribution from ultra-processed foods to the Mexican population's diet ranged from 4.5% kcal in quintile 1 (Q1) to 64.2% kcal in quintile 5 (Q5). An increased energy contribution from ultra-processed foods was positively associated with intake from added sugar (Q1: 7.4% kcal; Q5: 17.5% kcal), total fat (Q1: 30.6% kcal; Q5: 33.5% kcal) and saturated fat (Q1: 9.3% kcal; Q5: 13.2% kcal), as well as dietary energy density (Q1: 1.4 kcal/g; Q5: 2.0 kcal/g) (P≤0.001); and inversely associated with intake from protein (Q1: 15.1% kcal; Q5: 11.9% kcal) and dietary fiber (Q1: 16.0 g/1,000 kcal; Q5: 8.4 g/1,000 kcal) (P≤0.001). In the Mexican population, an increased energy contribution from ultra-processed foods was associated with a lower dietary quality with regard to intake of nutrients related to chronic non-communicable diseases. Future research is needed to identify barriers to eating a variety of unprocessed and minimally processed foods for the Mexican population, as well as effective public health strategies and policies to overcome these barriers.
Sections du résumé
BACKGROUND
Ultra-processed foods are highly palatable and can be consumed anywhere at any time, but typically have a poor nutritional profile. Therefore, their contribution to total energy intake has been proposed as an indicator for studying overall dietary quality.
OBJECTIVE
The aim of this study was to investigate the associations between the energy contribution from ultra-processed foods and the intake of nutrients related to chronic non-communicable diseases in Mexico.
DESIGN
This study used a secondary analysis of cross-sectional data from the 2012 Mexican National Health and Nutrition Survey.
PARTICIPANTS/SETTING
This study included participants aged 1 year and older (n=10,087) who had completed a 1-day 24-hour recall.
MAIN OUTCOME MEASURES
Intake from added sugar (% kcal), total fat (% kcal), saturated fat (% kcal), protein (% kcal), dietary fiber (g/1,000 kcal), and dietary energy density (kcal/g) were measured.
STATISTICAL ANALYSIS
Multiple linear regression models adjusted for sociodemographic variables were fitted to assess the association between quintiles of energy contribution from ultra-processed foods and nutrient intake.
RESULTS
Mean reported energy contribution from ultra-processed foods to the Mexican population's diet ranged from 4.5% kcal in quintile 1 (Q1) to 64.2% kcal in quintile 5 (Q5). An increased energy contribution from ultra-processed foods was positively associated with intake from added sugar (Q1: 7.4% kcal; Q5: 17.5% kcal), total fat (Q1: 30.6% kcal; Q5: 33.5% kcal) and saturated fat (Q1: 9.3% kcal; Q5: 13.2% kcal), as well as dietary energy density (Q1: 1.4 kcal/g; Q5: 2.0 kcal/g) (P≤0.001); and inversely associated with intake from protein (Q1: 15.1% kcal; Q5: 11.9% kcal) and dietary fiber (Q1: 16.0 g/1,000 kcal; Q5: 8.4 g/1,000 kcal) (P≤0.001).
CONCLUSIONS
In the Mexican population, an increased energy contribution from ultra-processed foods was associated with a lower dietary quality with regard to intake of nutrients related to chronic non-communicable diseases. Future research is needed to identify barriers to eating a variety of unprocessed and minimally processed foods for the Mexican population, as well as effective public health strategies and policies to overcome these barriers.
Identifiants
pubmed: 31262695
pii: S2212-2672(18)31402-3
doi: 10.1016/j.jand.2019.04.020
pii:
doi:
Substances chimiques
Dietary Fiber
0
Dietary Sugars
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
1852-1865Informations de copyright
Copyright © 2019 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.