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Association Between Ultra-Processed Foods Consumption and Micronutrient Intake and Diet Quality in Iranian Adults: A Multicentric Study Publisher Pubmed



Haghighatdoost F1 ; Hajihashemi P2 ; Mohammadifard N3 ; Najafi F4 ; Farshidi H5 ; Lotfizadeh M6 ; Kazemi T7 ; Karimi S8 ; Shirani S9 ; Solati K10 ; Sarrafzadegan N3, 11
Authors
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Authors Affiliations
  1. 1. Interventional Cardiology Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Isfahan Gastroenterology and Hepatology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  3. 3. Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, P. O. Box 81745-15, Isfahan, Iran
  4. 4. Research Center for Environmental Determinants of Health, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
  5. 5. Hormozgan Cardiovascular Research Center, Hormozgan University of Medical Sciences, Bandarabbas, Iran
  6. 6. Social Determinants of Health Research Center, Shahrekord University of Medical Sciences, Shahrekord, Iran
  7. 7. Cardiovascular Diseases Research Center, Birjand University of Medical Sciences, Birjand, Iran
  8. 8. Heart Failure Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran
  9. 9. Hypertension Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran
  10. 10. Department of Psychiatry, School of Medicine, Shahrekord University of Medical Sciences, Shahrekord, Iran
  11. 11. Faculty of Medicine, School of Population and Public Health, University of British Columbia, Vancouver, Canada

Source: Public Health Nutrition Published:2023


Abstract

Objective: To identify ultra-processed foods (UPF) contribution to daily energy and nutrient intake in Iranians and examine whether UPF intake is associated with nutrient profile and diet quality. Design: In this cross-sectional study, a validated FFQ was used to evaluate usual dietary intake over the preceding year. NOVA system was applied to categorise foods based on their levels of processing. Diet quality was evaluated using the nutrient adequacy ratio (NAR), Nutrient Rich Food Index (NRF) and hybrid nutrient density. Setting: The LIPOKAP study conducted in five cities of Iran (Isfahan, Birjand, Bandar Abbas, Kermanshah and Shahrekord). Participants: A total of 1994 adults aged ≥18 years were recruited using stratified multistage random cluster sampling method. Results: UPF were responsible for 8·5 % of daily energy intake. In the adjusted model, UPF consumption was inversely associated with carbohydrate, protein, refined and whole grains, fibre, fruit and meat, but was positively linked to energy, total fat, saturated and trans fatty acids and cholesterol. Compared with those in the lowest tertile, individuals in the highest tertile of UPF had smaller NAR for Ca, Mg, Zn, Fe, phosphorus, thiamin, niacin, folate and vitamin C. Both NRF and hybrid nutrient density decreased when the share of daily energy intake from UPF increased. Conclusion: The higher consumption of UPF is associated with poorer diet quality and lower nutrient intake. It is recommended that UPF be replaced with minimally processed foods to improve diet quality and nutrient profile. © Isfahan University of Medical Sciences, 2022. Published by Cambridge University Press on behalf of The Nutrition Society.
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