Is the Ultra-Processed Foods Consumption Associated With the Total Amount of Nutrients Consumed?: Findings From the Korea National Health and Nutrition Examination Survey

Abstract

Abstract Objectives It has been shown that the consumption of ultra-processed foods(UPF) is positively associated with the amount of added sugar consumption, and the incidence of various noncommunicable diseases. Most of the previous studies were published in Western countries. This study aims to analyze the association between UPF consumption and the consumption of sugar, sodium, fat, and calories among the Asian population. Methods The food consumption data collected by 24-hour recalls in nationally representative samples of 6308 were analyzed. Foods were categorized into 4 groups according to the degree of process and the NOVA classification suggested by Monteiro in 2019 was used. Microsoft Excel 2019 and Stata 16.0 were used for the analysis. Results The consumed weight of UPF was 106 grams in the 1st quintile group; whereas 1044 grams in the 5th quintile group. The total mean caloric intake among 1st and 5th quintiles of UPF consumption were 1418 kcal and 2895 kcal, respectively. The percentages of energy consumed through total sugar were 10.6% in 1st quintile and 11.2% in 5th quintile groups. The percentages of energy consumed from free sugar were 3.7% and 8.7% in 1st and 5th quintiles, respectively. The absolute amount of total fat and saturated fat consumptions were 24.7 grams and 7.2 grams among 1st quintile group. On the contrary, 74.4 grams of total fat and 25.3 grams of saturated fat were consumed among 5th quintile group. The percentages of energy consumed from fat were 15.7% and 23.1% in 1st and 5th quintiles, respectively. Lastly, 2311 mg of sodium (1629 mg/1000 kcal) were consumed in 1st quintile group; whereas 4787 mg of sodium (1653 mg/1000 kcal) were consumed in 5th quintile group. Conclusions It is found that as the level of UPF consumption increases, the consumption of calories, sugars, sodium in absolute amount, and fat increase. The absolute amount of UPF consumption is lower in South Korea than in other Western countries. However, the UPF consumption is alarming among the highest consumption group. Since the use of UPF is expected only to increase due to its convenience and taste, it would be important to monitor the subgroup of the population who have high levels of UPF consumption. Funding Sources This research is supported by the National Food Safety Information Service.