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- Title
Energy contribution of NOVA food groups and sociodemographic determinants of ultra-processed food consumption in the Mexican population.
- Authors
Marrón-Ponce, Joaquín A.; Sánchez-Pimienta, Tania G.; da Costa Louzada, Maria Laura; Batis, Carolina; Louzada, Maria Laura da Costa
- Abstract
<bold>Objective: </bold>To identify the energy contributions of NOVA food groups in the Mexican diet and the associations between individual sociodemographic characteristics and the energy contribution of ultra-processed foods (UPF).<bold>Design: </bold>We classified foods and beverages reported in a 24 h recall according to the NOVA food framework into: (i) unprocessed or minimally processed foods; (ii) processed culinary ingredients; (iii) processed foods; and (iv) UPF. We estimated the energy contribution of each food group and ran a multiple linear regression to identify the associations between sociodemographic characteristics and UPF energy contribution.<bold>Setting: </bold>Mexican National Health and Nutrition Survey 2012.<bold>Subjects: </bold>Individuals ≥1 years old (n 10 087).<bold>Results: </bold>Unprocessed or minimally processed foods had the highest dietary energy contribution (54·0 % of energy), followed by UPF (29·8 %), processed culinary ingredients (10·2 %) and processed foods (6·0 %). The energy contribution of UPF was higher in: pre-school-aged children v. other age groups (3·8 to 12·5 percentage points difference (pp)); urban areas v. rural (5·6 pp); the Central and North regions v. the South (2·7 and 8·4 pp, respectively); medium and high socio-economic status v. low (4·5 pp, in both); and with higher head of household educational level v. without education (3·4 to 7·8 pp).<bold>Conclusions: </bold>In 2012, about 30 % of energy in the Mexican diet came from UPF. Our results showed that younger ages, urbanization, living in the North region, high socio-economic status and high head of household educational level are sociodemographic factors related to higher consumption of UPF in Mexico.
- Subjects
MEXICO; PROCESSED foods; SOCIODEMOGRAPHIC factors; FOOD consumption; REGRESSION analysis; FOOD habits; CONVENIENCE foods; DIET; FAMILIES; FOOD handling; HEALTH behavior; RURAL population; SURVEYS; CITY dwellers; RESIDENTIAL patterns; SOCIOECONOMIC factors
- Publication
Public Health Nutrition, 2018, Vol 21, Issue 1, p87
- ISSN
1368-9800
- Publication type
journal article
- DOI
10.1017/S1368980017002129