The burden of excessive saturated fatty acid intake attributed to ultra-processed food consumption: a study conducted with nationally representative cross-sectional studies from eight countries

Abstract

Cross-sectional nutritional survey data collected in eight countries were used to estimate saturated fatty acid intakes. Our objective was to estimate the proportion of excessive saturated fatty acid intakes (>10 % of total energy intake) that could be avoided if ultra-processed food consumption was reduced to levels observed in the first quintile of each country. Secondary analysis was performed of 24 h dietary recall or food diary/record data collected by the most recently available nationally representative cross-sectional surveys carried out in Brazil (2008–9), Chile (2010), Colombia (2005), Mexico (2012), Australia (2011–12), the UK (2008–16), Canada (2015) and the US (2015–16). Population attributable fractions estimated the impact of reducing ultra-processed food consumption on excessive saturated fatty acid intakes (above 10 % of total energy intake) in each country. Significant relative reductions in the percentage of excessive saturated fatty acid intakes would be observed in all countries if ultra-processed food consumption was reduced to levels observed in the first quintile's consumption. The reductions in excessive intakes ranged from 10⋅0 % (95 % CI 6⋅2–13⋅6 %) in Canada to 35⋅0 % (95 % CI 28⋅7–48⋅0 %) in Mexico. In all eight studied countries, all presenting more than 30 % of intakes with excessive saturated fatty acids, lowering the dietary contribution of ultra-processed foods to attainable, context-specific levels was shown to be a potentially effective way to reduce the percentage of intakes with excessive saturated fatty acids, which may play an important role in the prevention of non-communicable diseases, particularly cardiovascular diseases.

The Role of Diet Quality in Mediating the Association between Ultra-Processed Food Intake, Obesity and Health-Related Outcomes: A Review of Prospective Cohort Studies

“…Even some proponents of NOVA and reducing UPF intake have suggested that the saturated fat, added sugar and sodium content of UPFs is important, despite this not being a core aspect of the UPF definition [ 28 ]. For example, authors have focussed on the impact of reducing UPF intake on changes in saturated fat, added sugar and sodium intake and dietary quality, and the subsequent benefit of these changes on disease risk [ 67 , 68 , 69 , 70 ]. Critics of NOVA/supporters of reformulation argue that any link between UPFs and adverse health is solely due to their nutrient content; that some UPFs are just high in saturated fat, added sugar and sodium and that some UPFs are not nutritionally inferior, with some studies showing no difference in saturated fat, added sugar and sodium intakes across extremes of UPF intake [ 64 , 71 , 72 ].…”

Are dietary patterns becoming more processed? The effects of different dietary patterns on cognition: A review

“…crisps, chocolate, biscuits), while being low in fruits and vegetables (Francis and Stevenson, 2013). The UPF found within the Western style diet are defined and classified by the NOVA food classification system as industrially manufactured foods containing added starches, vegetable oils, sugars, emulsifiers, foods additives (such as processed deli meats, biscuits, cakes, crisps, soft drinks) and consisting of substances such as chemicals that impact the nutritional quality of diets (Francis and Stevenson, 2013; Steele et al, 2021). These food products are highly prevalent in the food supply contributing up to 60% of total daily energy intake in several countries such as the US, Canada, UK, and Australia (Pagliai et al, 2021; Machado et al, 2019; Monteiro et al, 2019a).…”

“…UPF also contain high amounts of trans fats to enhance palatability and texture. Evidence has highlighted that trans fats increase in adipose tissue with excessive consumption (Steele et al, 2021), and are also pro-inflammatory. Inflammation is associated with hyperinsulinemia, and in turn with insulin resistance, contributes to the development of hypertension and T2DM, all of which are markers for increased risk of cognitive decline (Silva Meneguelli et al, 2020).…”

“…Lower levels of white matter abnormalities (Mannikko et al, 2015), moderate and high adherence is associated with reduced risk of cognitive decline (Shakersain et al, 2018a) Development of obesity, T2DM, dyslipidemia, hypertension and coronary heart disease (Martínez Steele et al, 2016;Rauber et al, 2019;Zhao et al, 2018;Rico-Campà et al, 2019), increased risk of dementia (Martínez Leo and Segura Campos, 2020;Francis and Stevenson, 2013;Jacka et al, 2015;Kanoski and Davidson, 2011;Srour and Touvier, 2020) and impaired blood brain barrier integrity and hippocampal damage (Hsu and Kanoski, 2014) Mechanism of action Improvements in gut microbiota (Medawar et al, 2019), anti-inflammatory (Bonaccio et al, 2013;McEvoy et al, 2017;Gkotzamanis and Panagiotakos, 2020), antioxidant (Berti et al, 2018), blood lipid lowering effects (Soltani et al, 2020) Chronic Inflammation (Monteiro et al, 2019b), increase in adipose tissue (Steele et al, 2021), hyperinsulinemia…”

Effect of Oat-Based Ingredients on the Quality of Pastry Products

“…Реализация Стратегии повышения качества пищевой продукции (распоряжение Правительства Российской Федерации от 29.06.2016 № 1364-р «Об утверждении Стратегии повышения качества пищевой продукции в Российской Федерации до 2030 года») предусматривает обеспечение условий для производства пищевой продукции нового поколения с заданными характеристиками качества. Поэтому перед научно-исследовательскими организациями и предприятиями всех отраслей пищевой промышленности поставлены задачи по разработке и внедрению нового ассортимента изделий, способствующих повышению качества и структуры питания людей [2][3][4][5][6].…”