Abstract
We described the contribution of ultra-processed foods in the U.K. diet and its association with the overall dietary content of nutrients known to affect the risk of chronic non-communicable diseases (NCDs). Cross-sectional data from the U.K. National Diet and Nutrition Survey (2008–2014) were analysed. Food items collected using a four-day food diary were classified according to the NOVA system. The average energy intake was 1764 kcal/day, with 30.1% of calories coming from unprocessed or minimally processed foods, 4.2% from culinary ingredients, 8.8% from processed foods, and 56.8% from ultra-processed foods. As the ultra-processed food consumption increased, the dietary content of carbohydrates, free sugars, total fats, saturated fats, and sodium increased significantly while the content of protein, fibre, and potassium decreased. Increased ultra-processed food consumption had a remarkable effect on average content of free sugars, which increased from 9.9% to 15.4% of total energy from the first to the last quintile. The prevalence of people exceeding the upper limits recommended for free sugars and sodium increased by 85% and 55%, respectively, from the lowest to the highest ultra-processed food quintile. Decreasing the dietary share of ultra-processed foods may substantially improve the nutritional quality of diets and contribute to the prevention of diet-related NCDs.
Highlights
The prevalence of obesity and other diet-related chronic non-communicable diseases (NCDs), such as type II diabetes, hypertension, and some common cancers, is increasing worldwide [1]
Using the recommended dietary nutrient goals for the prevention of chronic diseases specified by the World Health Organization (WHO) [25,30,32], we evaluated the prevalence of inadequate intake of free sugars
The dietary share of all subgroups of ultra-processed foods increased across quintiles except for sauces, dressing, and gravies (Table 2)
Summary
The prevalence of obesity and other diet-related chronic non-communicable diseases (NCDs), such as type II diabetes, hypertension, and some common cancers, is increasing worldwide [1]. Ultra-processed foods, as defined by the NOVA food classification system, are not modified or merely processed foods. They are industrial formulations manufactured from substances derived from. Nutrients 2018, 10, 587 foods, which typically contain cosmetic and various other types of additive and little if any intact food [9]. These products are designed to be extremely palatable and convenient, are often sold in large portion sizes, and are aggressively marketed [7,10]
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