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

Rauber, Fernanda; Louzada, Maria Laura da Costa; Steele, Eurídice Martinez; Millett, Christopher; Levy, Renata Bertazzi

doi:10.3390/nu10050587

Cited by 446 publications

(464 citation statements)

References 33 publications

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“…High consumption of ultraprocessed foods is associated with nutritionally unbalanced diets. High energy density and higher total fat, saturated fat, and free sugars, along with lower protein and fibre content are common constituents of dietary patters based on ultraprocessed foods (da Costa Louzada et al, b ; Moubarac et al, ; Steele et al, ; Rauber et al, ). In addition, increasing evidence suggests that these foods are harmful to health.…”

Section: Discussionmentioning

confidence: 99%

“…One of the main shifts in dietary patterns across the globe is the increase in consumption of ultraprocessed foods (Pan American Health Organization, ; Stuckler, McKee, Ebrahim, & Basu, ). These foods are problematic not only because they are associated with higher dietary content of energy, fat, sugar, and sodium (Steele, Popkin, Swinburn, & Monteiro, ; Moubarac, Batal, Louzada, Steele, & Monteiro, ; Rauber et al, ; da Costa Louzada et al, b ) but also because they are developed to be palatable, convenient, and cheap in order to encourage purchase and subsequent excessive consumption (Monteiro, Levy, Claro, de Castro, & Cannon, a ; Ludwig, ; Moodie et al, ). Studies conducted in high and middle‐income countries showed positive associations between consumption of ultraprocessed foods and both weight gain and chronic diseases in several age groups (Tavares, Fonseca, Rosa, & Yokoo, ; Rauber, Campagnolo, Hoffman, & Vitolo, ; da Costa Louzada et al, a ; Monteiro et al, d ).…”

Section: Introductionmentioning

confidence: 99%

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Association between watching TV whilst eating and children's consumption of ultraprocessed foods in United Kingdom

Martines

Machado

Neri

et al. 2019

Maternal & Child Nutrition

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This study aimed to assess the association between watching TV whilst eating and consumption of ultraprocessed foods amongst children aged 4–10 years old in the United Kingdom. Cross‐sectional data from the UK National Diet and Nutrition Survey (NDNS 2008–2012) were analysed. Dietary data were derived from 4‐day food diaries of 1,277 children, and the dietary contribution of ultraprocessed foods was assessed. Meals were classified based on time of day in which foods were consumed (lunch: 11 pm–3 pm and dinner: 6 pm–9 pm). Crude and adjusted linear regression models were employed to verify the effect of watching TV during meals on dietary contribution of ultraprocessed foods (% of total energy intake). More than 70% of the children watched TV during meals, and 31.4% presented the behaviour on both “lunch and dinner.” Children's mean total energy intake was 1,532.3 kcal/day, of which 65.8% came from ultraprocessed foods. Findings indicated that children who watched TV whilst having both meals (lunch and dinner) consumed on average 85.5 kcal/day and 6.1% more energy from ultraprocessed foods than those who did not. Children who watched TV only during dinner consumed on average 37.1 kcal/day and 3.4% more energy from ultraprocessed foods than those who did not. The behaviour of watching TV whilst eating meals was associated with higher total daily consumption of ultraprocessed foods by children in the United Kingdom. Therefore, interventions designed to promote healthy eating habits should include aspects related to the context of meals.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Association between watching TV whilst eating and children's consumption of ultraprocessed foods in United Kingdom

Martines

Machado

Neri

et al. 2019

Maternal & Child Nutrition

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“…Ultra‐processed foods are typically energy dense products, high in sugar, unhealthy fats, and salt, and low in dietary fiber, protein, vitamins, and minerals . As a result, dietary patterns based on these food products are associated with diets of lower nutritional quality, especially with regards to the added sugars content …”

Section: Introductionmentioning

confidence: 99%

Consumption of ultra‐processed foods and its association with added sugar content in the diets of US children, NHANES 2009‐2014

2019

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Background: There is cumulative recognition that increases in the dietary share of ultra-processed foods result in deterioration of the nutritional quality of the overall diet and adverse health outcomes. Objective:The purpose of this study was to assess the consumption of ultraprocessed foods and to examine its association with added sugar content in the diet of US children aged 2 to 19 years. Methods:We classified all food items according to the NOVA food classification system and looked at the consumption of ultra-processed foods, measured as percentage of total energy intake. We assessed dietary added sugar content by estimating its contribution to total energy intake and the proportion of individuals with diets exceeding the recommended limit of 10% of total energy intake from added sugars. We also examined the proportion of those who surpassed twice that limit. Gaussian and Poisson regressions estimated the association between consumption of ultra-processed foods and estimates of added sugar content.Results: Ultra-processed foods contributed to 65% of total energy intake and to 92% of energy from added sugars in the diet of US children. The mean percent energy provided by added sugars in the observed period was 14.3%. Most individuals (70.9%) had diets exceeding the recommended limit of added sugar (<10% of total energy intake), and 18.4% of the population had diets surpassing twice the recommended level (20% of total energy intake). A 5.5% point increase in the dietary share of ultra-processed foods determined a 1 percentage point increase in the dietary content of added sugars, with stronger adjusted associations among younger children. Conclusions:Public health efforts to reduce added sugars in the diet of US children must put greater emphasis on decreasing the consumption of ultra-processed foods.

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“…4 Compared with the rest of the diet, ultraprocessed foods often have a higher content of total fat, saturated fat, added sugars, and salt, along with a low amount of fiber and low vitamin density. [5][6][7] In addition, they can contain neo-formed contaminants derived from physical, chemical, and biologic processes, along with substances from packaging and additives. 8,9 Moreover, epidemiologic evidence has demonstrated that ultra-processed food consumption is associated with poorer diet quality.…”

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confidence: 99%

Consumption of Ultra-Processed Foods and Mortality: A National Prospective Cohort in Spain

Blanco-Rojo

Sandoval-Insausti

López-Garcı́a

et al. 2019

Mayo Clinic Proceedings

164

150

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Objective: To assess the prospective association between ultra-processed food consumption and allcause mortality and to examine the effect of theoretical iso-caloric non-processed foods substitution. Patients and Methods: A population-based cohort of 11,898 individuals (mean age 46.9 years, and 50.5% women) were selected from the ENRICA study, a representative sample of the noninstitutionalized Spanish population. Dietary information was collected by a validated computer-based dietary history and categorized according to their degree of processing using NOVA classification. Total mortality was obtained from the National Death Index. Follow-up lasted from baseline (2008)(2009)(2010) to mortality date or December 31 th , 2016, whichever was first. The association between quartiles of consumption of ultra-processed food and mortality was analyzed by Cox models adjusted for the main confounders. Restricted cubic-splines were used to assess dose-response relationships when using iso-caloric substitutions. Results: Average consumption of ultra-processed food was 385 g/d (24.4% of the total energy intake). After a mean follow-up of 7.7 years (93,599 person-years), 440 deaths occurred. The hazard ratio (and 95% CI) for mortality in the highest versus the lowest quartile of ultra-processed food consumption was 1.44 (95% CI, 1.01-2.07; P trend¼.03) in percent of energy and 1.46 (95% CI, 1.04-2.05; P trend¼.03) in grams per day per kilogram. Isocaloric substitution of ultra-processed food with unprocessed or minimally processed foods was associated with a significant nonlinear decrease in mortality. Conclusion: A higher consumption of ultra-processed food was associated with higher mortality in the general population. Furthermore, the theoretical iso-caloric substitution ultra-processed food by unprocessed or minimally processed foods would suppose a reduction of the mortality risk. If confirmed, these findings support the necessity of the development of new nutritional policies and guides at the national and international level.

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

Cited by 446 publications

References 33 publications

Association between watching TV whilst eating and children's consumption of ultraprocessed foods in United Kingdom

Association between watching TV whilst eating and children's consumption of ultraprocessed foods in United Kingdom

Consumption of ultra‐processed foods and its association with added sugar content in the diets of US children, NHANES 2009‐2014

Consumption of Ultra-Processed Foods and Mortality: A National Prospective Cohort in Spain

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