Description of Ultra-Processed Food Intake in a Swiss Population-Based Sample of Adults Aged 18 to 75 Years.
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25 octobre 2022
- doi: 10.3390/nu14214486
- issn: 2072-6643
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info:eu-repo/semantics/altIdentifier/pmid/36364749
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info:eu-repo/semantics/altIdentifier/eissn/2072-6643
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info:eu-repo/semantics/altIdentifier/urn/urn:nbn:ch:serval-BIB_D993E9B6E4169
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Food habits Foraging behavior Foods Feeding behavior FoodsCiter ce document
V.A. Bertoni Maluf et al., « Description of Ultra-Processed Food Intake in a Swiss Population-Based Sample of Adults Aged 18 to 75 Years. », Serveur académique Lausannois, ID : 10.3390/nu14214486
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Résumé
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.