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Data

Year of publication

2019

Kind

Quantitative

Design

Cross-sectional

Classification

NOVA

Country studied

Mexico

Data

Secondary

Data collected

One 24 hours recall

Study setting

Household

Age group of participants

All ages/1+

Participant sex

Mixed

Target population

General

Sample size

n= 10087 (participants)

Associations between Consumption of Ultra-Processed Foods and Intake of Nutrients Related to Chronic Non-Communicable Diseases in Mexico

goal

Investigate the associations between the energy contribution from ultra-processed foods and the intake of nutrients related to chronic non-communicable diseases in Mexico.

Results

Mean reported energy contribution from ultra-processed foods to the Mexicanpopulation’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 associatedwith 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 dietaryfiber (Q1: 16.0 g/1,000kcal; 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.

Authors

Marrón-Ponce JA, Flores M, Cediel G, Monteiro CA, Batis C.

Log

Journal of the Academy of Nutrition and Dietetics

DOIs

Département de Nutrition, Faculté de Médecine, Université de Montréal

2405 Chem. de la Côte-Sainte-Catherine, Montréal, QC H3T 1A8
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