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Description of Ultra-Processed Food Intake in a Swiss Population-Based Sample of Adults Aged 18 to 75 Years

Ultra-processed foods (UPFs) are associated with lower diet quality and several non-communicable diseases. Their consumption varies between countries/regions of the world. We aimed to describe the consumption of UPFs in adults aged 18–75 years living in Switzerland. We analysed data from the nationa...

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Autores principales: Bertoni Maluf, Valeria A., Bucher Della Torre, Sophie, Jotterand Chaparro, Corinne, Belle, Fabiën N., Khalatbari-Soltani, Saman, Kruseman, Maaike, Marques-Vidal, Pedro, Chatelan, Angeline
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9659134/
https://www.ncbi.nlm.nih.gov/pubmed/36364749
http://dx.doi.org/10.3390/nu14214486
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author Bertoni Maluf, Valeria A.
Bucher Della Torre, Sophie
Jotterand Chaparro, Corinne
Belle, Fabiën N.
Khalatbari-Soltani, Saman
Kruseman, Maaike
Marques-Vidal, Pedro
Chatelan, Angeline
author_facet Bertoni Maluf, Valeria A.
Bucher Della Torre, Sophie
Jotterand Chaparro, Corinne
Belle, Fabiën N.
Khalatbari-Soltani, Saman
Kruseman, Maaike
Marques-Vidal, Pedro
Chatelan, Angeline
author_sort Bertoni Maluf, Valeria A.
collection PubMed
description Ultra-processed foods (UPFs) are associated with lower diet quality and several non-communicable diseases. Their consumption varies between countries/regions of the world. We aimed to describe the consumption of UPFs in adults aged 18–75 years living in Switzerland. We analysed data from the national food consumption survey conducted among 2085 participants aged 18 to 75 years. Foods and beverages resulting from two 24-h recalls were classified as UPFs or non-UPFs according to the NOVA classification, categorized into 18 food groups, and linked to the Swiss Food Composition Database. Overall, the median energy intake [P25–P75] from UPFs was 587 kcal/day [364–885] or 28.7% [19.9–38.9] of the total energy intake (TEI). The median intake of UPFs relative to TEI was higher among young participants (<30 years, p = 0.001) and those living in the German-speaking part of Switzerland (p = 0.002). The food groups providing the most ultra-processed calories were confectionary, cakes & biscuits (39.5% of total UPF kcal); meat, fish & eggs (14.9%); cereal products, legumes & potatoes (12.5%), and juices & soft drinks (8.0%). UPFs provided a large proportion of sugars (39.3% of total sugar intake), saturated fatty acids (32.8%), and total fats (31.8%) while providing less than 20% of dietary fibre. Consumption of UPFs accounted for nearly a third of the total calories consumed in Switzerland. Public health strategies to reduce UPF consumption should target sugary foods/beverages and processed meat.
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spelling pubmed-96591342022-11-15 Description of Ultra-Processed Food Intake in a Swiss Population-Based Sample of Adults Aged 18 to 75 Years Bertoni Maluf, Valeria A. Bucher Della Torre, Sophie Jotterand Chaparro, Corinne Belle, Fabiën N. Khalatbari-Soltani, Saman Kruseman, Maaike Marques-Vidal, Pedro Chatelan, Angeline Nutrients Article Ultra-processed foods (UPFs) are associated with lower diet quality and several non-communicable diseases. Their consumption varies between countries/regions of the world. We aimed to describe the consumption of UPFs in adults aged 18–75 years living in Switzerland. We analysed data from the national food consumption survey conducted among 2085 participants aged 18 to 75 years. Foods and beverages resulting from two 24-h recalls were classified as UPFs or non-UPFs according to the NOVA classification, categorized into 18 food groups, and linked to the Swiss Food Composition Database. Overall, the median energy intake [P25–P75] from UPFs was 587 kcal/day [364–885] or 28.7% [19.9–38.9] of the total energy intake (TEI). The median intake of UPFs relative to TEI was higher among young participants (<30 years, p = 0.001) and those living in the German-speaking part of Switzerland (p = 0.002). The food groups providing the most ultra-processed calories were confectionary, cakes & biscuits (39.5% of total UPF kcal); meat, fish & eggs (14.9%); cereal products, legumes & potatoes (12.5%), and juices & soft drinks (8.0%). UPFs provided a large proportion of sugars (39.3% of total sugar intake), saturated fatty acids (32.8%), and total fats (31.8%) while providing less than 20% of dietary fibre. Consumption of UPFs accounted for nearly a third of the total calories consumed in Switzerland. Public health strategies to reduce UPF consumption should target sugary foods/beverages and processed meat. MDPI 2022-10-25 /pmc/articles/PMC9659134/ /pubmed/36364749 http://dx.doi.org/10.3390/nu14214486 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Bertoni Maluf, Valeria A.
Bucher Della Torre, Sophie
Jotterand Chaparro, Corinne
Belle, Fabiën N.
Khalatbari-Soltani, Saman
Kruseman, Maaike
Marques-Vidal, Pedro
Chatelan, Angeline
Description of Ultra-Processed Food Intake in a Swiss Population-Based Sample of Adults Aged 18 to 75 Years
title Description of Ultra-Processed Food Intake in a Swiss Population-Based Sample of Adults Aged 18 to 75 Years
title_full Description of Ultra-Processed Food Intake in a Swiss Population-Based Sample of Adults Aged 18 to 75 Years
title_fullStr Description of Ultra-Processed Food Intake in a Swiss Population-Based Sample of Adults Aged 18 to 75 Years
title_full_unstemmed Description of Ultra-Processed Food Intake in a Swiss Population-Based Sample of Adults Aged 18 to 75 Years
title_short Description of Ultra-Processed Food Intake in a Swiss Population-Based Sample of Adults Aged 18 to 75 Years
title_sort description of ultra-processed food intake in a swiss population-based sample of adults aged 18 to 75 years
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9659134/
https://www.ncbi.nlm.nih.gov/pubmed/36364749
http://dx.doi.org/10.3390/nu14214486
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