Ultra-processed food consumption deteriorates the profile of micronutrients consumed by Portuguese adults and elderly: the UPPER project

• Type: Article in International Scientific Journal
• Date: 2023

Authors

Antoniazzi, L (Author) Other; de Miranda, RC (Author) Other; Rauber, F (Author) Other; de Moraes, MM (Author) Other; Afonso, Cláudia (Author) FCNAUP; Santos, Cristina (Author) FCNAUP; Lopes, C. (Author) FMUP; Rodrigues, Sara (Author) FCNAUP; Levy, RB (Author) Other

Journal

Title: European Journal of Nutrition

Vol. 62

Pages: 1131-1141

ISSN: 1436-6207

Publisher: Springer Nature

Indexing

ISI Web of Knowledge - 2 Citations

Scopus - 3 Citations

Scientific classification

CORDIS: Health sciences

FOS: Medical and Health sciences

Associated Projects

UPPer - Consumo de alimentos ultraprocessados, perfil nutricional e obesidade em Portugal

Other information

Authenticus ID: P-00X-G04

DOI: 10.1007/s00394-022-03057-w

Abstract (EN): Purpose This study aims to describe micronutrient intake according to food processing degree and to investigate the association between the dietary share of ultra-processed foods and micronutrient inadequacies in a representative sample of Portuguese adult and elderly individuals. Methods Cross-sectional data from the National Food, Nutrition and Physical Activity Survey (2015/2016) were used. Food consumption data were collected through two 24-h food recalls, and food items were classified according to the NOVA system. Linear regression models were used to assess the association between the micronutrient density and the quintiles of ultra-processed food consumption-crude and adjusted. Negative Binomial regressions were performed to measure the prevalence ratio of micronutrient inadequacy according to ultra-processed food quintiles. Results For adults, all evaluated vitamins had significantly lower content in the fraction of ultra-processed foods compared to unprocessed or minimally processed foods, except vitamin B2. For the elderly, out of ten evaluated vitamins, seven presented significantly less content in ultra-processed foods compared to non-processed ones. The higher energy contribution of ultra-processed foods in adults was associated with a lower density of vitamins and minerals. This association was not observed in the elderly. For adults, compared with the first quintile of ultra-processed food consumption, the fifth quintile was positively associated with inadequate intakes of vitamin B6 (PR 1.51), vitamin C (PR 1.32), folate (PR 1.14), magnesium (PR 1.21), zinc (PR 1.33), and potassium (PR 1.19). Conclusion Our results corroborate the importance of public health actions that promote a reduction in the consumption of ultra-processed foods.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11