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- Title
Ultra-processed foods and added sugars in the Chilean diet (2010).
- Authors
Cediel, Gustavo; Reyes, Marcela; da Costa Louzada, Maria Laura; Martinez Steele, Euridice; Monteiro, Carlos A.; Corvalán, Camila; Uauy, Ricardo
- Abstract
<bold>Objective: </bold>To assess the consumption of ultra-processed foods and analyse its association with the content of added sugars in the Chilean diet.<bold>Design: </bold>Cross-sectional study of national dietary data obtained through 24 h recalls and classified into food groups according to the extent and purpose of food processing (NOVA classification).<bold>Setting: </bold>Chile.<bold>Subjects: </bold>A probabilistic sample of 4920 individuals (aged 2 years or above) studied in 2010 by a national dietary survey (Encuesta Nacional de Consumo Alimentario).<bold>Results: </bold>Ultra-processed foods represented 28·6 (se 0·5) % of total energy intake and 58·6 (se 0·9) % of added sugars intake. The mean percentage of energy from added sugars increased from 7·7 (se 0·3) to 19·7 (se 0·5) % across quintiles of the dietary share of ultra-processed foods. After adjusting for several potential sociodemographic confounders, a 5 percentage point increase in the dietary share of ultra-processed foods determined a 1 percentage point increase in the dietary content of added sugars. Individuals in the highest quintile were three times more likely (OR=2·9; 95 % CI 2·4, 3·4) to exceed the 10 % upper limit for added sugars recommended by the WHO compared with those in the lowest quintile, after adjusting for sociodemographic variables. This association was strongest among individuals aged 2-19 years (OR=3·9; 95 % CI 2·7, 5·9).<bold>Conclusions: </bold>In Chile, ultra-processed foods are important contributors to total energy intake and to the consumption of added sugars. Actions aimed at limiting consumption of ultra-processed foods are being implemented as effective ways to achieve WHO dietary recommendations to limit added sugars and processed foods, especially for children and adolescents.
- Subjects
PROCESSED foods; DIET; CROSS-sectional method; FOOD industry; FOOD habits
- Publication
Public Health Nutrition, 2018, Vol 21, Issue 1, p125
- ISSN
1368-9800
- Publication type
journal article
- DOI
10.1017/S1368980017001161