التفاصيل البيبلوغرافية
| العنوان: |
Intake of ultra-processed food, dietary diversity and the risk of nutritional inadequacy among adults in India. |
| المؤلفون: |
Mediratta, Srishti, Ghosh, Santu, Mathur, Pulkit |
| المصدر: |
Public Health Nutrition; Dec2023, Vol. 26 Issue 12, p2849-2858, 10p |
| مصطلحات موضوعية: |
PROCESSED foods, FOOD of animal origin, FOOD consumption, MICRONUTRIENTS, NUTRITIONAL assessment, NUTRITIONAL status, MANN Whitney U Test, SNOWBALL sampling |
| مصطلحات جغرافية: |
INDIA |
| مستخلص: |
Objective: This study assessed diet diversity and consumption of ultra-processed foods and explored its impact on macronutrient intake and risk of micronutrient inadequacy. Design: Cross-sectional, non-probability snowball sampling. Setting: Nutrient intake was assessed using 24-h dietary recall method and diet diversity through FAO-diet diversity score (DDS). Mann–Whitney U test was used to assess differences in risk of inadequacy across gender. Spearman's rank correlation assessed associations between energy contributed by ultra-processed food and risk of nutrient inadequacy. Participants: A total of 589 adults (20–40 years) belonging to upper-middle and high-income groups. Results: The average individual DDS was 4·4 ± 0·6. Most of the participants (>80 %) had intakes less than national recommendations of pulses/eggs/flesh foods, milk/milk products, fruits, vegetables and nuts. Ultra-processed foods contributed to 17 % of total energy intake, 12 % of protein, 17 % of carbohydrate, 29 % of added sugar, 20 % of total fat and 33 % of Na intake. The average risk of nutrient inadequacies for Zn (98 % v. 75 %), folate (67 % v. 22 %) and niacin (83 % v. 44 %) was higher among males than females (P < 0·001). The average risk of nutrient inadequacies for Fe (58 % v. 7 %), vitamin B6 (95 % v. 90 %) and vitamin A (68 % v. 44 %) was higher among females than males (P < 0·001). There was a positive correlation between energy contributed by ultra-processed food and risk of niacin (ρ = 0·136, P = 0·001) and folate (ρ = 0·089, P = 0·049) inadequacy. Conclusion: Reformulating ultra-processed food to reduce fat, sugar and salt and increase micronutrients and behaviour change communication strategies that promote dietary diversity will improve micronutrient adequacy and diet quality. [ABSTRACT FROM AUTHOR] |
|
Copyright of Public Health Nutrition is the property of Cambridge University Press and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| قاعدة البيانات: |
Complementary Index |
Full Text Finder