Ultra-processed foods and recommended intake levels of nutrients linked to non-communicable diseases in Australia: evidence from a nationally representative cross-sectional study

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.