Ultra-processed foods and recommended intake levels of nutrients linked to non-communicable diseases in Australia: evidence from a nationally representative cross-sectional study
Короткое резюме
Non-communicable diseases, such as cardiovascular disease, diabetes, obesity, and cancer, are sources of early disability and death. Vital precursors of the majority of non-communicable diseases are disparities in dietary nutrition because of worldwide food system changes. The NOVA food classification system, grounded on industrial food processing, has been used to evaluate its effect on human health. The study’s objective was to explain ultra-processed food consumption in Australia and its link to non-communicable diseases.
The researchers did a cross-sectional study using data from the 2011 to 2012 National Nutrition and Physical Activity Survey. Food was grouped based on the NOVA system, grounded on the type, degree, and intent of food processing. The influence of each class and their subcategory to the total energy was measured. The average nutrient composition of non-ultra-processed food and ultra-processed food contents of the diet were evaluated. The variances in nutrient consumption associated with non-communicable diseases and incidence of excess consumption were assessed. The value and impact of this link with nutrient consumption values were evaluated through linear regression models.
The researchers found that the greatest dietary contributors are ultra-processed foods. This was followed by minimally or unprocessed foods, processed foods, and lastly, processed culinary ingredients. A direct pattern was noted between ultra-processed food intake and consumption values of free sugars. While there was an indirect trend between potassium and dietary fiber intake. The rate of non-recommended consumption values of the nutrients were greater among ultra-processed food consumption. The included nutrients were free sugars, trans fat, and dietary energy density. The pattern was directly proportional from the lowest to highest ultra-processed food group.
The researchers therefore concluded that the foods that were ultra-processed accounted for almost half of the energy intake in Australia and exceeded other food preparations. The dietary portion of ultra-processed foods gravely influenced consumption of nutrients associated with non-communicable diseases. Reduction of this dietary portion would enhance the quality of food intake in Australia and aid people during food consumption.
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Abstract
Objective This study aimed to describe the consumption of ultra-processed foods in Australia and its association with the intake of nutrients linked to non-communicable diseases (NCDs).
Design Cross-sectional study.
Setting National Nutrition and Physical Activity Survey (2011-2012).
Participants 12,153 participants aged 2+ years.
Main outcome measures Average dietary content of nutrients linked to NCDs and the prevalence of intake outside levels recommended for the prevention of NCDs.
Data analysis Food items were classified according to the NOVA system, a classification based on the nature, extent and purpose of industrial food processing. The contribution of each NOVA food group and their subgroups to total energy intake was calculated. Mean nutrient content of ultra-processed food and non-ultra-processed food fractions of the diet were compared. Across quintiles of the energy contribution of ultra-processed foods, differences in the intake of nutrients linked to NCDs as well as in the prevalence of intakes outside levels recommended for the prevention of NCDs were examined.
Results Ultra-processed foods had the highest dietary contribution (42.0% of energy intake), followed by unprocessed or minimally processed foods (35.4%), processed foods (15.8%) and processed culinary ingredients (6.8%). A positive and statistically significant linear trend was found between quintiles of ultra-processed food consumption and intake levels of free sugars (standardised β 0.43, p<0.001); total (β 0.08, p<0.001), saturated (β 0.18, p<0.001) and trans fats (β 0.10, p<0.001); sodium (β 0.21, p<0.001) and diet energy density (β 0.41, p<0.001), while an inverse relationship was observed for dietary fibre (β -0.21, p<0.001) and potassium (β -0.27, p<0.001). The prevalence of non-recommended intake levels of all studied nutrients increased linearly across quintiles of ultra-processed food intake, notably from 22% to 82% for free sugars, from 6% to 11% for trans fat and from 2% to 25% for dietary energy density, from the lowest to the highest ultra-processed food quintile.
Conclusion The high energy contribution of ultra-processed foods impacted negatively on the intake of non-ultra-processed foods and on all nutrients linked to NCDs in Australia. Decreasing the dietary share of ultra-processed foods would substantially improve the diet quality in the country and help the population achieve recommendations on critical nutrients linked to NCDs.
