دورية أكاديمية
Description of Ultra-Processed Food Intake in a Swiss Population-Based Sample of Adults Aged 18 to 75 Years
| العنوان: | Description of Ultra-Processed Food Intake in a Swiss Population-Based Sample of Adults Aged 18 to 75 Years |
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| المؤلفون: | Valeria A. Bertoni Maluf, Sophie Bucher Della Torre, Corinne Jotterand Chaparro, Fabiën N. Belle, Saman Khalatbari-Soltani, Maaike Kruseman, Pedro Marques-Vidal, Angeline Chatelan |
| المصدر: | Nutrients, Vol 14, Iss 4486, p 4486 (2022) |
| بيانات النشر: | MDPI AG |
| سنة النشر: | 2022 |
| المجموعة: | Directory of Open Access Journals: DOAJ Articles |
| مصطلحات موضوعية: | food processing, ultra-processed, NOVA classification, food group, macronutrients, Switzerland, Nutrition. Foods and food supply, TX341-641 |
| الوصف: | 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. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 2072-6643 |
| العلاقة: | https://www.mdpi.com/2072-6643/14/21/4486Test; https://doaj.org/toc/2072-6643Test; https://doaj.org/article/36b2022965274dfbbb0241a7e7c09154Test |
| DOI: | 10.3390/nu14214486 |
| الإتاحة: | https://doi.org/10.3390/nu14214486Test https://doaj.org/article/36b2022965274dfbbb0241a7e7c09154Test |
| رقم الانضمام: | edsbas.627256FE |
| قاعدة البيانات: | BASE |
Full Text Finder | تدمد: | 20726643 |
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| DOI: | 10.3390/nu14214486 |