Ultra-Processed Food Consumption and Chronic Non-Communicable Diseases-Related Dietary Nutrient Profile in the UK (2008–2014)
by
Fernanda Rauber 1,2,*
, Maria Laura Da Costa Louzada 1,3, Eurídice Martínez Steele 1,2, Christopher Millett 1,4, Carlos Augusto Monteiro 1,2 and Renata Bertazzi Levy 1,5
Fernanda Rauber 1,2,*, Maria Laura Da Costa Louzada 1,3, Eurídice Martínez Steele 1,2, Christopher Millett 1,4, Carlos Augusto Monteiro 1,2 and Renata Bertazzi Levy 1,5
1
Center for Epidemiological Research in Nutrition and Health, University of São Paulo, São Paulo 01246-904, Brazil
2
Department of Nutrition, School of Public Health, University of São Paulo, São Paulo 01246-904, Brazil
3
Department of Public Policies and Public Health, Federal University of São Paulo, Santos 11015-020, Brazil
4
Public Health Policy Evaluation Unit, School of Public Health, Imperial College London, London W6 8RP, UK
5
Department of Preventive Medicine, School of Medicine, University of São Paulo, São Paulo 01246-903, Brazil
*
Author to whom correspondence should be addressed.
Nutrients 2018, 10(5), 587; https://doi.org/10.3390/nu10050587
Received: 14 April 2018 / Revised: 30 April 2018 / Accepted: 1 May 2018 / Published: 9 May 2018
We described the contribution of ultra-processed foods in the U.K. diet and its association with the overall dietary content of nutrients known to affect the risk of chronic non-communicable diseases (NCDs). Cross-sectional data from the U.K. National Diet and Nutrition Survey (2008–2014) were analysed. Food items collected using a four-day food diary were classified according to the NOVA system. The average energy intake was 1764 kcal/day, with 30.1% of calories coming from unprocessed or minimally processed foods, 4.2% from culinary ingredients, 8.8% from processed foods, and 56.8% from ultra-processed foods. As the ultra-processed food consumption increased, the dietary content of carbohydrates, free sugars, total fats, saturated fats, and sodium increased significantly while the content of protein, fibre, and potassium decreased. Increased ultra-processed food consumption had a remarkable effect on average content of free sugars, which increased from 9.9% to 15.4% of total energy from the first to the last quintile. The prevalence of people exceeding the upper limits recommended for free sugars and sodium increased by 85% and 55%, respectively, from the lowest to the highest ultra-processed food quintile. Decreasing the dietary share of ultra-processed foods may substantially improve the nutritional quality of diets and contribute to the prevention of diet-related NCDs.
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Keywords:
food processing; ultra-processed; diet quality; United Kingdom
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MDPI and ACS Style
Rauber, F.; Da Costa Louzada, M.L.; Steele, E.M.; Millett, C.; Monteiro, C.A.; Levy, R.B. Ultra-Processed Food Consumption and Chronic Non-Communicable Diseases-Related Dietary Nutrient Profile in the UK (2008–2014). Nutrients 2018, 10, 587.
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