Abstract
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.
Keywords
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Biography
J. A. Marrón-Ponce is a researcher, Center for Nutrition and Health Research, National Institute of Public Health, Cuernavaca, Mexico.
Biography
M. Flores is a professor, Center for Nutrition and Health Research, National Institute of Public Health, Cuernavaca, Mexico.
Biography
G. Cediel is a professor, Escuela de Nutrición y Dietética, Universidad de Antioquia, Medellín, Colombia.
Biography
C. A. Monteiro is a professor, Department of Nutrition, School of Public Health, Center for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil.
Biography
C. Batis is a professor, CONACYT - Center for Nutrition and Health Research, National Institute of Public Health, Mexico City, Mexico.
Article info
Publication history
Published online: June 28, 2019
Accepted:
April 25,
2019
Received:
July 24,
2018
Footnotes
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT Funding provided by Bloomberg Philanthropies.
Identification
Copyright
© 2019 by the Academy of Nutrition and Dietetics.
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