Ultra-processed foods, dietary diversity and micronutrient intakes in the Australian population
Purpose This cross-sectional study aimed to assess the association between ultra-processed foods consumption and dietary diversity and micronutrient intake in Australia. Methods As part of the Nutrition and Physical Activity Survey (2011–2012), 12,153 participants aged 2 years and above were recruit...
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Veröffentlicht in: | European journal of nutrition 2024-02, Vol.63 (1), p.135-144 |
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creator | Houshialsadat, Zeinab Cediel, Gustavo Sattamini, Isabela Scrinis, Gyorgy Machado, Priscila |
description | Purpose
This cross-sectional study aimed to assess the association between ultra-processed foods consumption and dietary diversity and micronutrient intake in Australia.
Methods
As part of the Nutrition and Physical Activity Survey (2011–2012), 12,153 participants aged 2 years and above were recruited and interviewed. Dietary intake data were collected by two 24-h dietary recalls using the Automated Multiple-Pass Method. The NOVA classification system was used to group the food items based on the extent and purpose of industrial food processing. The mean micronutrient contents were calculated for the total diet, and for two diet fractions; one made up entirely of ultra-processed foods (NOVA group 4) and the other consisting of all non-ultra-processed foods (aggregation of NOVA food groups 1 to 3). The mean micronutrient content in the ultra-processed and non-ultra-processed food diet fractions were compared. Dietary diversity was measured using the ten Food Group Indicators (FGI) of the Food and Agriculture Organization and was defined as the sum number of FGIs per individual. Multiple linear regression models were used to assess the association between the quintiles of energy contribution of ultra-processed foods, dietary diversity, and micronutrient intake.
Results
A negative association was found between quintiles of energy contribution of ultra-processed foods and dietary diversity (
β
= − 0.43;
p
|
doi_str_mv | 10.1007/s00394-023-03245-2 |
format | Article |
fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_10798929</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2916542918</sourcerecordid><originalsourceid>FETCH-LOGICAL-c475t-4b117b53bf47a88aa7311b7ba41731ff3d00fb5f52330314e31c2d423453cb273</originalsourceid><addsrcrecordid>eNp9kcFO3DAQhi1UBNstL8ChitRLDwRsjx0npwqh0iIhcYGz5STOrmnWTm0HibdnYOm25cDFM9J883tmfkKOGT1llKqzRCk0oqQcSgpcyJLvkQUTUJUVZ_LDLqfqkHxM6Z5SRCt2QA5BqaaWsl4QfTfmaMophs6mZPtiCKFPJ0XvbDbxEeODjcnlx8L4vti4LgY_5-isz4Xz2fyyCWOR17Y4nxNKjc74YgrTPJrsgv9E9gczJnv0Gpfk7vL77cXP8vrmx9XF-XXZCSVzKVrGVCuhHYQydW2MAsZa1RrBMBsG6CkdWjlIDkCBCQus473gICR0LVewJN-2utPcbmzf4Xw4i56i2-AaOhin_694t9ar8KAZxVM0vEGFr68KMfyebcp641Jnx9F4G-akea0EryiTgOiXN-h9mKPH_TRvWCUFvjVSfEvhzVKKdthNw6h-NlBvDdToin4xUHNs-vzvHruWP44hAFsgYcmvbPz79zuyT_lwp5g</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2916542918</pqid></control><display><type>article</type><title>Ultra-processed foods, dietary diversity and micronutrient intakes in the Australian population</title><source>SpringerLink Journals - AutoHoldings</source><creator>Houshialsadat, Zeinab ; Cediel, Gustavo ; Sattamini, Isabela ; Scrinis, Gyorgy ; Machado, Priscila</creator><creatorcontrib>Houshialsadat, Zeinab ; Cediel, Gustavo ; Sattamini, Isabela ; Scrinis, Gyorgy ; Machado, Priscila</creatorcontrib><description>Purpose
This cross-sectional study aimed to assess the association between ultra-processed foods consumption and dietary diversity and micronutrient intake in Australia.
Methods
As part of the Nutrition and Physical Activity Survey (2011–2012), 12,153 participants aged 2 years and above were recruited and interviewed. Dietary intake data were collected by two 24-h dietary recalls using the Automated Multiple-Pass Method. The NOVA classification system was used to group the food items based on the extent and purpose of industrial food processing. The mean micronutrient contents were calculated for the total diet, and for two diet fractions; one made up entirely of ultra-processed foods (NOVA group 4) and the other consisting of all non-ultra-processed foods (aggregation of NOVA food groups 1 to 3). The mean micronutrient content in the ultra-processed and non-ultra-processed food diet fractions were compared. Dietary diversity was measured using the ten Food Group Indicators (FGI) of the Food and Agriculture Organization and was defined as the sum number of FGIs per individual. Multiple linear regression models were used to assess the association between the quintiles of energy contribution of ultra-processed foods, dietary diversity, and micronutrient intake.
Results
A negative association was found between quintiles of energy contribution of ultra-processed foods and dietary diversity (
β
= − 0.43;
p
< 0.001). The overall micronutrient content was lower in the diet fraction dominated by ultra-processed foods compared to the non-ultra-processed food diet fraction in the study population. The dietary contents of vitamins A, E, C, B9, B12, zinc, calcium, iron, magnesium, potassium, and phosphorus were reduced significantly with increased consumption of ultra-processed foods, even after adjustment for sociodemographic factors and dietary diversity.
Conclusion
The quintiles of energy contribution of ultra-processed foods were negatively associated with dietary diversity and micronutrient intake in Australia.</description><identifier>ISSN: 1436-6207</identifier><identifier>EISSN: 1436-6215</identifier><identifier>DOI: 10.1007/s00394-023-03245-2</identifier><identifier>PMID: 37798558</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Chemistry ; Chemistry and Materials Science ; Diet ; Dietary intake ; Food ; Food consumption ; Food industry ; Food processing ; Magnesium ; Micronutrients ; Nutrition ; Original Contribution ; Physical activity ; Population studies ; Regression analysis</subject><ispartof>European journal of nutrition, 2024-02, Vol.63 (1), p.135-144</ispartof><rights>The Author(s) 2023</rights><rights>2023. The Author(s).</rights><rights>The Author(s) 2023. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c475t-4b117b53bf47a88aa7311b7ba41731ff3d00fb5f52330314e31c2d423453cb273</citedby><cites>FETCH-LOGICAL-c475t-4b117b53bf47a88aa7311b7ba41731ff3d00fb5f52330314e31c2d423453cb273</cites><orcidid>0000-0003-4607-5094</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00394-023-03245-2$$EPDF$$P50$$Gspringer$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00394-023-03245-2$$EHTML$$P50$$Gspringer$$Hfree_for_read</linktohtml><link.rule.ids>230,314,780,784,885,27924,27925,41488,42557,51319</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37798558$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Houshialsadat, Zeinab</creatorcontrib><creatorcontrib>Cediel, Gustavo</creatorcontrib><creatorcontrib>Sattamini, Isabela</creatorcontrib><creatorcontrib>Scrinis, Gyorgy</creatorcontrib><creatorcontrib>Machado, Priscila</creatorcontrib><title>Ultra-processed foods, dietary diversity and micronutrient intakes in the Australian population</title><title>European journal of nutrition</title><addtitle>Eur J Nutr</addtitle><addtitle>Eur J Nutr</addtitle><description>Purpose
This cross-sectional study aimed to assess the association between ultra-processed foods consumption and dietary diversity and micronutrient intake in Australia.
Methods
As part of the Nutrition and Physical Activity Survey (2011–2012), 12,153 participants aged 2 years and above were recruited and interviewed. Dietary intake data were collected by two 24-h dietary recalls using the Automated Multiple-Pass Method. The NOVA classification system was used to group the food items based on the extent and purpose of industrial food processing. The mean micronutrient contents were calculated for the total diet, and for two diet fractions; one made up entirely of ultra-processed foods (NOVA group 4) and the other consisting of all non-ultra-processed foods (aggregation of NOVA food groups 1 to 3). The mean micronutrient content in the ultra-processed and non-ultra-processed food diet fractions were compared. Dietary diversity was measured using the ten Food Group Indicators (FGI) of the Food and Agriculture Organization and was defined as the sum number of FGIs per individual. Multiple linear regression models were used to assess the association between the quintiles of energy contribution of ultra-processed foods, dietary diversity, and micronutrient intake.
Results
A negative association was found between quintiles of energy contribution of ultra-processed foods and dietary diversity (
β
= − 0.43;
p
< 0.001). The overall micronutrient content was lower in the diet fraction dominated by ultra-processed foods compared to the non-ultra-processed food diet fraction in the study population. The dietary contents of vitamins A, E, C, B9, B12, zinc, calcium, iron, magnesium, potassium, and phosphorus were reduced significantly with increased consumption of ultra-processed foods, even after adjustment for sociodemographic factors and dietary diversity.
Conclusion
The quintiles of energy contribution of ultra-processed foods were negatively associated with dietary diversity and micronutrient intake in Australia.</description><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Diet</subject><subject>Dietary intake</subject><subject>Food</subject><subject>Food consumption</subject><subject>Food industry</subject><subject>Food processing</subject><subject>Magnesium</subject><subject>Micronutrients</subject><subject>Nutrition</subject><subject>Original Contribution</subject><subject>Physical activity</subject><subject>Population studies</subject><subject>Regression analysis</subject><issn>1436-6207</issn><issn>1436-6215</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>C6C</sourceid><recordid>eNp9kcFO3DAQhi1UBNstL8ChitRLDwRsjx0npwqh0iIhcYGz5STOrmnWTm0HibdnYOm25cDFM9J883tmfkKOGT1llKqzRCk0oqQcSgpcyJLvkQUTUJUVZ_LDLqfqkHxM6Z5SRCt2QA5BqaaWsl4QfTfmaMophs6mZPtiCKFPJ0XvbDbxEeODjcnlx8L4vti4LgY_5-isz4Xz2fyyCWOR17Y4nxNKjc74YgrTPJrsgv9E9gczJnv0Gpfk7vL77cXP8vrmx9XF-XXZCSVzKVrGVCuhHYQydW2MAsZa1RrBMBsG6CkdWjlIDkCBCQus473gICR0LVewJN-2utPcbmzf4Xw4i56i2-AaOhin_694t9ar8KAZxVM0vEGFr68KMfyebcp641Jnx9F4G-akea0EryiTgOiXN-h9mKPH_TRvWCUFvjVSfEvhzVKKdthNw6h-NlBvDdToin4xUHNs-vzvHruWP44hAFsgYcmvbPz79zuyT_lwp5g</recordid><startdate>20240201</startdate><enddate>20240201</enddate><creator>Houshialsadat, Zeinab</creator><creator>Cediel, Gustavo</creator><creator>Sattamini, Isabela</creator><creator>Scrinis, Gyorgy</creator><creator>Machado, Priscila</creator><general>Springer Berlin Heidelberg</general><general>Springer Nature B.V</general><scope>C6C</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QP</scope><scope>7TS</scope><scope>K9.</scope><scope>NAPCQ</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0003-4607-5094</orcidid></search><sort><creationdate>20240201</creationdate><title>Ultra-processed foods, dietary diversity and micronutrient intakes in the Australian population</title><author>Houshialsadat, Zeinab ; Cediel, Gustavo ; Sattamini, Isabela ; Scrinis, Gyorgy ; Machado, Priscila</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c475t-4b117b53bf47a88aa7311b7ba41731ff3d00fb5f52330314e31c2d423453cb273</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Diet</topic><topic>Dietary intake</topic><topic>Food</topic><topic>Food consumption</topic><topic>Food industry</topic><topic>Food processing</topic><topic>Magnesium</topic><topic>Micronutrients</topic><topic>Nutrition</topic><topic>Original Contribution</topic><topic>Physical activity</topic><topic>Population studies</topic><topic>Regression analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Houshialsadat, Zeinab</creatorcontrib><creatorcontrib>Cediel, Gustavo</creatorcontrib><creatorcontrib>Sattamini, Isabela</creatorcontrib><creatorcontrib>Scrinis, Gyorgy</creatorcontrib><creatorcontrib>Machado, Priscila</creatorcontrib><collection>Springer Nature OA Free Journals</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Physical Education Index</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Premium</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>European journal of nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Houshialsadat, Zeinab</au><au>Cediel, Gustavo</au><au>Sattamini, Isabela</au><au>Scrinis, Gyorgy</au><au>Machado, Priscila</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Ultra-processed foods, dietary diversity and micronutrient intakes in the Australian population</atitle><jtitle>European journal of nutrition</jtitle><stitle>Eur J Nutr</stitle><addtitle>Eur J Nutr</addtitle><date>2024-02-01</date><risdate>2024</risdate><volume>63</volume><issue>1</issue><spage>135</spage><epage>144</epage><pages>135-144</pages><issn>1436-6207</issn><eissn>1436-6215</eissn><abstract>Purpose
This cross-sectional study aimed to assess the association between ultra-processed foods consumption and dietary diversity and micronutrient intake in Australia.
Methods
As part of the Nutrition and Physical Activity Survey (2011–2012), 12,153 participants aged 2 years and above were recruited and interviewed. Dietary intake data were collected by two 24-h dietary recalls using the Automated Multiple-Pass Method. The NOVA classification system was used to group the food items based on the extent and purpose of industrial food processing. The mean micronutrient contents were calculated for the total diet, and for two diet fractions; one made up entirely of ultra-processed foods (NOVA group 4) and the other consisting of all non-ultra-processed foods (aggregation of NOVA food groups 1 to 3). The mean micronutrient content in the ultra-processed and non-ultra-processed food diet fractions were compared. Dietary diversity was measured using the ten Food Group Indicators (FGI) of the Food and Agriculture Organization and was defined as the sum number of FGIs per individual. Multiple linear regression models were used to assess the association between the quintiles of energy contribution of ultra-processed foods, dietary diversity, and micronutrient intake.
Results
A negative association was found between quintiles of energy contribution of ultra-processed foods and dietary diversity (
β
= − 0.43;
p
< 0.001). The overall micronutrient content was lower in the diet fraction dominated by ultra-processed foods compared to the non-ultra-processed food diet fraction in the study population. The dietary contents of vitamins A, E, C, B9, B12, zinc, calcium, iron, magnesium, potassium, and phosphorus were reduced significantly with increased consumption of ultra-processed foods, even after adjustment for sociodemographic factors and dietary diversity.
Conclusion
The quintiles of energy contribution of ultra-processed foods were negatively associated with dietary diversity and micronutrient intake in Australia.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><pmid>37798558</pmid><doi>10.1007/s00394-023-03245-2</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0003-4607-5094</orcidid><oa>free_for_read</oa></addata></record> |
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source | SpringerLink Journals - AutoHoldings |
subjects | Chemistry Chemistry and Materials Science Diet Dietary intake Food Food consumption Food industry Food processing Magnesium Micronutrients Nutrition Original Contribution Physical activity Population studies Regression analysis |
title | Ultra-processed foods, dietary diversity and micronutrient intakes in the Australian population |
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