Consumption of ultra-processed foods predicts diet quality in Canada

Moubarac, Jean‐Claude; Batal, Malek; Louzada, Maria Laura da Costa; Steele, Eurídice Martinez; Monteiro, Carlos Augusto

doi:10.1016/j.appet.2016.11.006

Cited by 507 publications

(589 citation statements)

References 27 publications

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“…Despite the pervasiveness of TF in the diet of Eeyouch participants, 39% of energy in the diet was derived from the consumption of ultra-processed foods and beverages (UPP). The percentage of energy in the diet derived from UPP was lower than the share (48%) in the general Canadian populace [42,43]. TF intake is an indicator of positive diet quality, while UPP intake is an indicator of poor diet quality [42,44–46].…”

Section: Discussionmentioning

confidence: 99%

“…The percentage of energy in the diet derived from UPP was lower than the share (48%) in the general Canadian populace [42,43]. TF intake is an indicator of positive diet quality, while UPP intake is an indicator of poor diet quality [42,44–46]. A previous study found that in Eeyouch , increasing intake of UPP was associated with presence of the MetS [14].…”

Section: Discussionmentioning

confidence: 99%

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Factors associated with the intake of traditional foods in theEeyou Istchee(Cree) of northern Quebec include age, speaking the Cree language and food sovereignty indicators

Willows

Johnson‐Down

Moubarac

et al. 2018

International Journal of Circumpolar Health

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The Eeyouch are a First Nations (Cree) population that live above 49.6°N latitude in Eeyou Istchee in northern Quebec. Eeyouch rely on traditional foods (TF) hunted, fished or gathered from the land. The overarching aim of this study was to achieve an understanding of the factors associated with TF intake among Eeyouch. Data were from 465 women and 330 men who participated in the Nituuchischaayihtitaau Aschii Multi-Community Environment-and-Health (E&H) study. The relationship between TF consumption and dietary, health, sociodemographic and food sovereignty (i.e. being a hunter or receiving Income Security to hunt, trap or fish) variables was examined using linear and logistic regression. Analyses were stratified by sex because of the male/female discrepancy in being a hunter. Among respondents, almost all (99.7%) consumed TF, 51% were hunters and 10% received Income Security. Higher intake of TF was associated with lower consumption of less nutritious ultra-processed products (UPP). In women, TF intake increased with age, hunting and receiving Income Security, but decreased with high school education. In men, TF intake increased with age and speaking only Cree at home. The findings suggest that increased food sovereignty would result in improved diet quality among Eeyouch through increased TF intake and decreased UPP intake.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Factors associated with the intake of traditional foods in theEeyou Istchee(Cree) of northern Quebec include age, speaking the Cree language and food sovereignty indicators

Willows

Johnson‐Down

Moubarac

et al. 2018

International Journal of Circumpolar Health

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show abstract

Section: How Are Diet and Health Related?mentioning

confidence: 99%

“…In 2004, almost half of the calories Canadians ate came from ultra-processed food and beverages, such as sugary drinks, chips, cookies, sweets, cakes, pizza, processed meats, fast-food meals, and ready-to-eat meals (Moubarac et al, 2013(Moubarac et al, , 2014(Moubarac et al, , 2017. More than 50% of the Canadian food supply is made up of less healthy food and beverages (Moubarac et al, 2017). The more ultra-processed food consumed, the poorer the diet quality and the higher risk of developing nutrition-related chronic conditions, such as cardiovascular disease and type 2 diabetes (Micha et al 2017;Moubarac et al, 2017).…”

Section: How Are Diet and Health Related?mentioning

confidence: 99%

Understanding healthy food environments in public health practice

Gregg¹,

Chen²

2017

Environ. Health Rev.

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“…On the third level each group of properties also consists of several indexes: macronutrients (proteins, fats, carbohydrates); vitamins (thiamine, ribofflavinum, perydoxine, cevitamic acid); mineral matters (calcium, phosphorus, magnesium, potassium, sodium) ( [25][26][27][28][29][30].…”

Section: Fig 1 Hierarchical Structure Of Qualitative Indexes Of a Dietmentioning

confidence: 99%

Qualimetric assessment of diets

Kuzmin¹,

Levkun²,

Riznyk³

2017

Ukr. food j.

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Keywords:Qualimetry Rating Diet Norm Corresponding author:Oleg Kuzmin E-mail: kuzmin_ovl@ nuft.edu.ua DOI: 10.24263/2304-974X-2017-6-1-7 Introduction. The work's objective is to analyze quality rating of diets from the standpoint of physiological need norms of a person and a daily ration, to further determine the balance of nutrition.Materials and methods. The daily ration of human nutrition (breakfast, lunch, dinner) and the norms of the physiological needs of the average person -to determine the complex quantitative assessment of the quality of diets. An additive mathematical model as most widespread in a qualimetry is used for joining the quality rating into the generalized (complex) index. Methods -qualimetric.Results and discussion. Taking into account the norms of physiological needs of a common person, the complexquantitative estimation of quality of one meal is calculated, the three-level hierarchical structure of the system of qualitative indexes is developed: the third level simple indexes are grouped in the qualitative indexes, which form the second level of structure systems hierarchy, which, in turn, form the first level, and then -in the complex index of zero level, which characterizes quality rating of diets.Basic qualitative indexes (Р basic ) of macronutrients, mineral matters and vitamins are the following: for proteins -0,15; fats -0,17; carbohydrates -0,68; sodium -0,45; potassium -0,34; calcium -0,07; magnesium -0,03; phosphorus -0,11; thiamine -0,02; ribofflavinum -0,02; perydoxine -0,02; cevitamic acid -0,94. Weight coefficients (m) are the following: proteins -0,50; fats -0,40; carbohydrates -0,10; sodium -0,03; potassium -0,05; calcium -0,25; magnesium -0,50; phosphorus -0,17; thiamine -0,36; ribofflavinum -0,32; perydoxine -0,31; cevitamic acid -0,01. The biggest value of the complex index (К 0 ) is obtained in breakfast -1,60, the lowest value is typical for supper -1,09.Conclusion. For the set daily ration, the complex qualitative indexes for the group of macronutrients, mineral matters and vitamins are determined. The most balanced values of qualitative index are set, that is typical for a supper №2 with the estimation -1,09.

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Consumption of ultra-processed foods predicts diet quality in Canada

Cited by 507 publications

References 27 publications

Factors associated with the intake of traditional foods in theEeyou Istchee(Cree) of northern Quebec include age, speaking the Cree language and food sovereignty indicators

Factors associated with the intake of traditional foods in theEeyou Istchee(Cree) of northern Quebec include age, speaking the Cree language and food sovereignty indicators

Understanding healthy food environments in public health practice

Qualimetric assessment of diets

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