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Jung S, Kim JY, Park S. Eating patterns in Korean adults, 1998-2018: increased energy contribution of ultra-processed foods in main meals and snacks. Eur J Nutr 2024; 63:279-289. [PMID: 37999737 PMCID: PMC10799128 DOI: 10.1007/s00394-023-03258-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Accepted: 09/27/2023] [Indexed: 11/25/2023]
Abstract
PURPOSE Unfavorable changes in eating patterns over time may contribute to upward trends in chronic diseases, such as obesity. We examined 20-year trends in the percentage of energy from main meals and snacks and the food sources of each eating occasion among Korean adults. METHODS This study used nationally representative data from the 1st, 4th, and 7th Korea National Health and Nutrition Examination Surveys (1998, 2007-2009, and 2016-2018) among adults aged 20-69 years (n = 29,389). Each eating occasion (breakfast, lunch, dinner, and snacks) was defined by respondents during a 24-h dietary recall interview. To identify the food sources of each eating occasion, we used the NOVA system. The percentage of energy at each eating occasion and that from each NOVA group across survey cycles were estimated, and tests for linear trends were conducted using orthogonal polynomial contrasts in linear regression models. All analyses accounted for the complex survey design. RESULTS After adjusting for age and sex, the percentage of energy from breakfast decreased from 25.0% in 1998 to 16.7% in 2018 (difference, - 8.2%; standard error [SE], 0.3), whereas that from dinner and snacks increased from 31.1 to 33.8% (difference, + 2.7%; SE, 0.4) and from 14.0 to 19.0% (difference, + 5.0%; SE, 0.5), respectively (all P < 0.001). At all eating occasions, the percentage of energy from minimally processed foods declined (difference, - 18.6% for breakfast; - 13.1% for lunch; - 21.1% for dinner; - 20.7% for snacks), while that from ultra-processed foods increased (difference, + 17.0% for breakfast; + 11.3% for lunch; + 18.0% for dinner; + 30.7% for snacks). When stratified by age, the given trends were shown to a greater extent in younger adults (< 50 years old) than in older adults (≥ 50 years old). CONCLUSIONS The eating patterns of Korean adults changed from 1998 to 2018, with the greatest decrease in energy intake from breakfast and the greatest increase from snacking. At all eating occasions, the contribution of minimally processed foods declined, while that of ultra-processed foods increased, especially among younger adults.
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Affiliation(s)
- Sukyoung Jung
- Chungnam National University Hospital Biomedical Research Institute, Daejeon, South Korea
| | - Jee Young Kim
- National Food Safety Information Service, Seoul, South Korea.
| | - Sohyun Park
- Department of Food Science and Nutrition, Hallym University, Chuncheon, Gangwon, 24252, South Korea.
- The Korean Institute of Nutrition, Hallym University, Chuncheon, South Korea.
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Mannino A, Daly A, Dunlop E, Probst Y, Ponsonby AL, van der Mei IAF, Black LJ. Higher consumption of ultra-processed foods and increased likelihood of central nervous system demyelination in a case-control study of Australian adults. Eur J Clin Nutr 2023; 77:611-614. [PMID: 36754977 PMCID: PMC10169648 DOI: 10.1038/s41430-023-01271-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 02/10/2023]
Abstract
BACKGROUND Consumption of ultra-processed foods (UPFs) has been linked to risk of chronic diseases, with scant evidence in relation to multiple sclerosis (MS). METHODS We tested associations between UPF consumption and likelihood of a first clinical diagnosis of central nervous system demyelination (FCD) (267 cases, 508 controls), a common precursor to MS. We used data from the 2003-2006 Ausimmune Study and logistic regression with full propensity score matching for age, sex, region of residence, education, smoking history, body mass index, physical activity, history of infectious mononucleosis, dietary misreporting, and total energy intake. RESULTS Higher UPF consumption was statistically significantly associated with an increased likelihood of FCD (adjusted odds ratio = 1.08; 95% confidence interval = 1.0,1.15; p = 0.039), representing an 8% increase in likelihood of FCD per one energy-adjusted serving/day of UPFs. CONCLUSION Higher intakes of UPF were associated with increased likelihood of FCD in this Australian cohort. Nutrition education and awareness of healthy eating patterns may benefit those at high risk of FCD.
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Affiliation(s)
- Adriana Mannino
- Curtin School of Population Health, Curtin University, Perth, Western Australia, Australia
| | - Alison Daly
- Curtin School of Population Health, Curtin University, Perth, Western Australia, Australia
| | - Eleanor Dunlop
- Curtin School of Population Health, Curtin University, Perth, Western Australia, Australia
| | - Yasmine Probst
- Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, New South Wales, Australia
- Illawarra Health and Medical Research Institute, Wollongong, New South Wales, Australia
| | - Anne-Louise Ponsonby
- Murdoch Childrens Research Institute, Royal Children's Hospital, Melbourne, Victoria, Australia
- Department of Neuroepidemiology, The Florey Institute of Neuroscience and Mental Health, Parkville, Victoria, Australia
| | - Ingrid A F van der Mei
- Menzies Institute for Medical Research, University of Tasmania, Hobart, Tasmania, Australia
| | | | - Lucinda J Black
- Curtin School of Population Health, Curtin University, Perth, Western Australia, Australia.
- Curtin Health Innovation Research Institute, Curtin University, Perth, Western Australia, Australia.
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YESILDEMIR O, GENCER BINGOL F, ICER MA, KOKSAL E. Association of physical activity status with dietary energy density and nutritional adequacy. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.50021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Moving towards a Healthier Dietary Pattern Free of Ultra-Processed Foods. Nutrients 2021; 14:nu14010118. [PMID: 35010993 PMCID: PMC8746726 DOI: 10.3390/nu14010118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Accepted: 12/27/2021] [Indexed: 01/15/2023] Open
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Abstract
OBJECTIVE To examine how socio-demographic characteristics and diet quality vary with consumption of ultra-processed foods (UPF) in a cross-sectional nationally representative survey of Australian adults. DESIGN Using a 24-h recall, this cross-sectional analysis of dietary and socio-demographic data classified food items using the NOVA system, estimated the percentage of total energy contributed by UPFs and assessed diet quality using the Dietary Guideline Index (DGI-2013 total and components). Linear regression models examined associations between socio-demographic characteristics and diet quality with percentage of energy from UPF. SETTING Australian Health Survey 2011-2013. PARTICIPANTS Australian adults aged ≥ 19 years (n 8209). RESULTS Consumption of UPF was higher among younger adults (aged 19-30 years), adults born in Australia, those experiencing greatest area-level disadvantage, lower levels of education and the second lowest household income quintile. No significant association was found for sex or rurality. A higher percentage of energy from UPF was inversely associated with diet quality and with lower DGI scores related to the variety of nutritious foods, fruits, vegetables, total cereals, meat and poultry, fish, eggs, nuts and seeds, legumes/beans, water and limits on discretionary foods, saturated fat and added sugar. CONCLUSIONS This research adds to the evidence on dietary inequalities across Australia and how UPF are detrimental to diet quality. The findings can be used to inform interventions to reduce UPF consumption and improve diet quality.
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Wellard-Cole L, Davies A, Allman-Farinelli M. Contribution of foods prepared away from home to intakes of energy and nutrients of public health concern in adults: a systematic review. Crit Rev Food Sci Nutr 2021; 62:5511-5522. [PMID: 33596740 DOI: 10.1080/10408398.2021.1887075] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
A 2011 review associated eating out with increased energy intake. Popular outlets, nutrient composition, and menus may have changed since 2011. This study aimed to investigate relative contributions of foods prepared outside of home to total energy, total and saturated fat, sugars, and sodium intakes. Studies were included if they were observational cohort or cross-sectional, investigated the contributions that foods prepared out of home made to energy, nutrient intakes and/or nutrient densities of adults aged 18-64 years, published between 2009 and 2019. Socio-demographic differences were explored. Data were extracted guided by the STROBE Statement for cohort and cross-sectional studies. A descriptive, qualitative synthesis was conducted. Study quality was assessed using the Joanna Briggs Institute Critical Appraisal Checklists for Analytical Cross-sectional and Cohort Studies. Evidence strength was assessed using GRADE. Twenty-six studies were included. Higher consumption of foods purchased outside home increased intakes of energy and nutrients of public health concern, particularly in males and younger adults. Heterogeneity of definitions of foods prepared outside of home made comparison difficult. Studies frequently used self-reported consumption data, prone to misreporting. Foods prepared outside of home are associated with poorer diets. Policy and practice initiatives are required to address this.
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Affiliation(s)
- Lyndal Wellard-Cole
- Charles Perkins Centre, The University of Sydney, University Drive, Sydney, Australia.,Cancer Prevention and Advocacy Division, Cancer Council NSW, Woolloomooloo, Australia
| | - Alyse Davies
- Charles Perkins Centre, The University of Sydney, University Drive, Sydney, Australia
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Jiang H, Zhang J, Du W, Su C, Zhang B, Wang H. Energy intake and energy contributions of macronutrients and major food sources among Chinese adults: CHNS 2015 and CNTCS 2015. Eur J Clin Nutr 2020; 75:314-324. [PMID: 32724092 DOI: 10.1038/s41430-020-0698-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2019] [Revised: 06/18/2020] [Accepted: 07/14/2020] [Indexed: 11/09/2022]
Abstract
BACKGROUND Excessive energy intake and unbalanced food choices are major health concerns associated with obesity and related chronic diseases. This study evaluates the levels of dietary energy intake and the energy contributions of macronutrients, major food sources, and various eating occasions and processed food among Chinese adults. METHODS The study examined a cross-sectional sample from CHNS and CNTCS 2015 that used three 24 h recalls and calculated energy intake and food sources based on the China Food Composition Table. After excluding extreme values, the analyses included 11,974 subjects aged 18-64. RESULTS The estimated energy intake was 2063.3 kcal/d (2243.8 kcal/d for males and 1902.4 kcal/d for females), and 39.1% of subjects met the gender-age-PA-based Estimated Energy Requirement. The proportion of energy from fats was 35.8% without significant age or gender differences. Adults of lower socioeconomic statuses, indicated by lower education levels and lower household incomes per capita, consumed lower percentages of energy from fats and higher percentages from carbohydrates. The study population as a whole reported an average energy density of 1.88 kcal/g and an energy contribution from restaurant foods of 1.8%. CONCLUSIONS The study reports a lower energy intake level than CHNS 2009. Adults living in southern China or urban areas, which are relatively developed regions, or with higher socioeconomic statuses consumed less energy from carbohydrates, moderate amounts from proteins, and more from fats, indicating a need for dietary guidelines or interventions that take into account socio-demographic factors.
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Affiliation(s)
- Hongru Jiang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing, China
| | - Ji Zhang
- Department of Global Health, School of Public Health, Peking University Health Science Center, Beijing, China
| | - Wenwen Du
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing, China
| | - Chang Su
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing, China
| | - Bing Zhang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing, China
| | - Huijun Wang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing, China.
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Shahinfar H, Safabakhsh M, Mansouri S, Djafarian K, Clark CCT, Shab-Bidar S. Association of dietary energy density with cardiometabolic risk factors and metabolic syndrome in Tehranian older adults. J Cardiovasc Thorac Res 2020; 12:97-105. [PMID: 32626549 PMCID: PMC7320998 DOI: 10.34172/jcvtr.2020.17] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Accepted: 04/27/2020] [Indexed: 12/28/2022] Open
Abstract
Introduction: The objective of this study was to evaluate the association between the consumption of an energy-dense diet and cardiometabolic risk factors in Iranian older adults. Methods: This cross-sectional study was conducted on 226 older adults who were living in Tehran, Iran. Dietary energy density (DED) was calculated as energy per weight of food, kcal/g. The usual intake of participants was measured using a validated semi-quantitative food frequency questionnaire. Anthropometric measurements, fasting blood sugar, serum lipid profile and blood pressure and were assessed. The metabolic syndrome was defined according to National Cholesterol Education Program Adult Treatment Panel-III (NCEP ATP III). Results: Those who were in the third tertile of DED compared to the first tertile had 19% lower odds of having the cardiometabolic risk factors and metabolic syndrome (MetS) 0.81 (0.39,1.68) but the association was no significant (P =0.58). There was a significant inverse association between DED and systolic blood pressure (SBP) (β=-0.14, P =0.03) and diastolic blood pressure (DBP) (β=-0.17, P =0.01). We did not find any significant association between intake of energy-dense foods and serum levels of triglyceride (TG) (P =0.62), fasting blood sugar (FBS) (P =0.06), high-density lipoprotein (HDL) (P =0.72) and waist circumference (WC) (P=0.28). Conclusion: DED is negatively associated with SBP and DBP in Iranian older adults. Prospective studies are needed to establish a causal link between DED and MetS and risk factors of cardiovascular disease (CVD).
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Affiliation(s)
- Hossein Shahinfar
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran.,Students' Scientific Research Center (SSRC), Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Maryam Safabakhsh
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Sara Mansouri
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Kurosh Djafarian
- Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Cain C T Clark
- Centre for Sport, Exercise, and Life Sciences, Coventry University, Coventry, CV15FB, UK
| | - Sakineh Shab-Bidar
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
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Latter R, Brown LJ, Rae KM, Rollo ME, Schumacher TL. The role of socio-economic status and energy-density in Australian women of child-bearing age. J Hum Nutr Diet 2020; 33:718-728. [PMID: 32108966 DOI: 10.1111/jhn.12742] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
INTRODUCTION An optimal diet is imperative in preparing women for pregnancy and this may be influenced by socio-economic status (SES). This research aims to investigate the role of SES on the dietary energy density (ED) in Australian women of preconception age. METHODS A secondary analysis of the Australian National Nutrition and Physical Activity Survey 2011-12 for females aged 18-39 years (n = 1617) was conducted. Dietary intake was assessed by 24-hr recalls and dietary ED by dietary energy per weight (kJ.g-1 ). ED was further categorised as ED of foods and beverages separately. SES was assessed by three variables: Socio-Economic Indexes for Areas (SEIFA), developed by the Australian Bureau of Statistics; income decile; and level of education. Linear mixed model regressions were used to identify associations between ED and SES. RESULTS The median ED for food, beverages and combined food and beverages was 9.38 kJ g-1 , 1.02 kJ g-1 and 7.11 kJ g-1 , respectively. No significant variation was explained by SES variables when analysing combined ED in the adjusted model or ED from foods. Income decile reduced ED of beverages, although with little effect (coefficient: -0.04, P = 0.002). Significant confounders included inactivity, which increased ED in both combined ED and ED foods (coefficient: 0.51, P = 0.001 and coefficient: 0.78, P < 0.001). CONCLUSIONS SES explained little variation in dietary ED in women of childbearing age. A large proportion of women had high energy-dense diets regardless of their SES. These findings suggest that a large proportion of women, who may become pregnant, have diets that exceed the international recommendations for dietary energy density.
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Affiliation(s)
- R Latter
- School of Health Sciences, University of Newcastle, Callaghan, NSW, Australia.,Department of Rural Health, University of Newcastle, Tamworth, NSW, Australia.,Faculty of Health and Medicine, University of Newcastle, Callaghan, NSW, Australia
| | - L J Brown
- School of Health Sciences, University of Newcastle, Callaghan, NSW, Australia.,Department of Rural Health, University of Newcastle, Tamworth, NSW, Australia.,Faculty of Health and Medicine, University of Newcastle, Callaghan, NSW, Australia
| | - K M Rae
- Mater Research Institute, South Brisbane, QLD, Australia.,Faculty of Medicine, University of Queensland, Brisbane, QLD, Australia
| | - M E Rollo
- School of Health Sciences, University of Newcastle, Callaghan, NSW, Australia.,Faculty of Health and Medicine, University of Newcastle, Callaghan, NSW, Australia.,Priority Research Centre for Physical Activity and Nutrition, University of Newcastle, Callaghan, NSW, Australia
| | - T L Schumacher
- Department of Rural Health, University of Newcastle, Tamworth, NSW, Australia.,Faculty of Health and Medicine, University of Newcastle, Callaghan, NSW, Australia.,Priority Research Centre for Physical Activity and Nutrition, University of Newcastle, Callaghan, NSW, Australia
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Olstad DL, Collins C. Smaller dishware to reduce energy intake: fact or fiction? Int J Behav Nutr Phys Act 2019; 16:73. [PMID: 31455333 PMCID: PMC6712639 DOI: 10.1186/s12966-019-0831-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Accepted: 08/06/2019] [Indexed: 11/10/2022] Open
Abstract
The potential effects of dishware size on energy intake are unclear, as many previous studies have been of low methodological quality. A newly published paper by Kosīte et al. (IJBNPA 10.1186/s12966-019-0826-1, 2019) reports findings from a rigorous, pre-registered investigation of the effects of manipulating plate size on total energy intake within a single eating occasion. This Editorial considers the implications of these new findings in light of previous evidence pertaining to the efficacy of behavioral nudges in particular, and in relation to contextual drivers of food consumption more generally. We conclude that the potential impact of behavioral nudges may have been exaggerated in the past, and call for future high-quality randomized controlled trials to establish whether reducing dishware size and other behavioral nudges might offer an effective complement to more comprehensive, multi-level interventions to reduce overconsumption of foods and beverages at a population-level.
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Affiliation(s)
- Dana Lee Olstad
- Department of Community Health Sciences, Cumming School of Medicine, University of Calgary, 3280 Hospital Drive NW, Calgary, Alberta T2N 4Z6 Canada
| | - Clare Collins
- School of Health Sciences, Faculty of Health and Medicine, Priority Research Centre in Physical Activity and Nutrition, ATC Building, University of Newcastle, Callaghan, New South Wales 2308 Australia
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Machado PP, Steele EM, Levy RB, Sui Z, Rangan A, Woods J, Gill T, Scrinis G, Monteiro CA. Ultra-processed foods and recommended intake levels of nutrients linked to non-communicable diseases in Australia: evidence from a nationally representative cross-sectional study. BMJ Open 2019; 9:e029544. [PMID: 31462476 PMCID: PMC6720475 DOI: 10.1136/bmjopen-2019-029544] [Citation(s) in RCA: 139] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 05/27/2019] [Accepted: 07/10/2019] [Indexed: 12/18/2022] Open
Abstract
OBJECTIVE This study aimed to describe the consumption of ultra-processed foods in Australia and its association with the intake of nutrients linked to non-communicable diseases (NCDs). DESIGN Cross-sectional study. SETTING National Nutrition and Physical Activity Survey (2011-2012). PARTICIPANTS 12,153 participants aged 2+ years. MAIN OUTCOME MEASURES Average dietary content of nutrients linked to NCDs and the prevalence of intake outside levels recommended for the prevention of NCDs. DATA ANALYSIS Food items were classified according to the NOVA system, a classification based on the nature, extent and purpose of industrial food processing. The contribution of each NOVA food group and their subgroups to total energy intake was calculated. Mean nutrient content of ultra-processed food and non-ultra-processed food fractions of the diet were compared. Across quintiles of the energy contribution of ultra-processed foods, differences in the intake of nutrients linked to NCDs as well as in the prevalence of intakes outside levels recommended for the prevention of NCDs were examined. RESULTS Ultra-processed foods had the highest dietary contribution (42.0% of energy intake), followed by unprocessed or minimally processed foods (35.4%), processed foods (15.8%) and processed culinary ingredients (6.8%). A positive and statistically significant linear trend was found between quintiles of ultra-processed food consumption and intake levels of free sugars (standardised β 0.43, p<0.001); total (β 0.08, p<0.001), saturated (β 0.18, p<0.001) and trans fats (β 0.10, p<0.001); sodium (β 0.21, p<0.001) and diet energy density (β 0.41, p<0.001), while an inverse relationship was observed for dietary fibre (β -0.21, p<0.001) and potassium (β -0.27, p<0.001). The prevalence of non-recommended intake levels of all studied nutrients increased linearly across quintiles of ultra-processed food intake, notably from 22% to 82% for free sugars, from 6% to 11% for trans fat and from 2% to 25% for dietary energy density, from the lowest to the highest ultra-processed food quintile. CONCLUSION The high energy contribution of ultra-processed foods impacted negatively on the intake of non-ultra-processed foods and on all nutrients linked to NCDs in Australia. Decreasing the dietary share of ultra-processed foods would substantially improve the diet quality in the country and help the population achieve recommendations on critical nutrients linked to NCDs.
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Affiliation(s)
- Priscila P Machado
- Graduate Program in Nutrition in Public Health, School of Public Health, University of Sao Paulo, Sao Paulo, Brazil
- Center for Epidemiological Research in Nutrition and Health, University of Sao Paulo, Sao Paulo, Brazil
| | - Euridice M Steele
- Center for Epidemiological Research in Nutrition and Health, University of Sao Paulo, Sao Paulo, Brazil
| | - Renata B Levy
- Center for Epidemiological Research in Nutrition and Health, University of Sao Paulo, Sao Paulo, Brazil
- Department of Preventive Medicine, School of Medicine, University of Sao Paulo, Sao Paulo, Brazil
| | - Zhixian Sui
- School of Public Health and Community Medicine, University of New South Wales, Sydney, New South Wales, Australia
| | - Anna Rangan
- School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney, New South Wales, Australia
| | - Julie Woods
- Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
| | - Tim Gill
- Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders, Charles Perkins Centre, The University of Sydney, Sydney, New South Wales, Australia
| | - Gyorgy Scrinis
- School of Agriculture and Food, The University of Melbourne, Melbourne, Victoria, Australia
| | - Carlos A Monteiro
- Center for Epidemiological Research in Nutrition and Health, University of Sao Paulo, Sao Paulo, Brazil
- Department of Nutrition, School of Public Health, University of Sao Paulo, Sao Paulo, Brazil
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Coffey J, Raubenheimer D, Rangan A, Allman-Farinelli M, Simpson SJ, O'Leary F. MasterChef recipes and takeaway foods: How do they compare? Int J Gastron Food Sci 2019. [DOI: 10.1016/j.ijgfs.2019.100148] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Abstract
The NOVA food categorisation recommends ‘avoiding processed foods (PF), especially ultra-processed foods (UPF)’ and selecting minimally PF to address obesity and chronic disease. However, NOVA categories are drawn using non-traditional views of food processing with additional criteria including a number of ingredients, added sugars, and additives. Comparison of NOVA's definition and categorisation of PF with codified and published ones shows limited congruence with respect to either definition or food placement into categories. While NOVA studies associate PF with decreased nutrient density, other classifications find nutrient-dense foods at all levels of processing. Analyses of food intake data using NOVA show UPF provide much added sugars. Since added sugars are one criterion for designation as UPF, such a proof demonstrates a tautology. Avoidance of foods deemed as UPF, such as wholegrain/enriched bread and cereals or flavoured milk, may not address obesity but could decrease intakes of folate, calcium and dietary fibre. Consumer understanding and implementation of NOVA have not been tested. Neither have outcomes been compared with vetted patterns, such as Dietary Approaches to Stop Hypertension, which base food selection on food groups and nutrient contribution. NOVA fails to demonstrate the criteria required for dietary guidance: understandability, affordability, workability and practicality. Consumers’ confusion about definitions and food categorisations, inadequate cooking and meal planning skills and scarcity of resources (time, money), may impede adoption and success of NOVA. Research documenting that NOVA can be implemented by consumers and has nutrition and health outcomes equal to vetted patterns is needed.
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Grech A, Rangan A, Allman-Farinelli M. Macronutrient Composition of the Australian Population's Diet; Trends from Three National Nutrition Surveys 1983, 1995 and 2012. Nutrients 2018; 10:E1045. [PMID: 30096821 PMCID: PMC6115811 DOI: 10.3390/nu10081045] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 07/23/2018] [Accepted: 08/03/2018] [Indexed: 12/13/2022] Open
Abstract
Although the role of individual macronutrients in the development of obesity remains controversial, changes in macronutrient composition of the diet may have played a causal role in the obesity epidemic. The aim of this analysis was to determine the percentage energy (%E) for protein, carbohydrate and fat of Australian adults' diets over time. Cross-sectional, national nutrition surveys from 1983, 1995 and 2012 assessed diet using one 24 h recall. The prevalence of obesity increased between each survey, from 9.6% to 19.7% and 27.7%. Protein (%E) differed between each survey and contributed 17.7%, 16.8% and 18.3% energy in 1983, 1995 and 2012, respectively (p < 0.001). Carbohydrate (%E) increased from 40.0% in 1983 to 44.9% in 1995 (p < 0.001), with no change in dietary fibre but declined in 2012 to 43.1%. Fat (%E) declined between each survey from 35.3%, 31.9%, to 30.9%, respectively (p < 0.001). Alcohol (%E) has declined for younger adults and men but intake increased for women aged >45 years. Prospective cohort studies with comprehensive assessment of foods consumed, together with measurements of weight and height, will advance the understanding of the relationship between macronutrients and changes in body weight and obesity.
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Affiliation(s)
- Amanda Grech
- Nutrition and Dietetics Discipline, School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney 2006, Australia.
| | - Anna Rangan
- Nutrition and Dietetics Discipline, School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney 2006, Australia.
| | - Margaret Allman-Farinelli
- Nutrition and Dietetics Discipline, School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney 2006, Australia.
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Russell RD, Lucas RM, Brennan V, Sherriff JL, Begley A, Black LJ. Reported Changes in Dietary Behavior Following a First Clinical Diagnosis of Central Nervous System Demyelination. Front Neurol 2018; 9:161. [PMID: 29615960 PMCID: PMC5870150 DOI: 10.3389/fneur.2018.00161] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Accepted: 03/05/2018] [Indexed: 11/18/2022] Open
Abstract
Background/objectives Although the current evidence is insufficient to recommend a special diet for people with multiple sclerosis (MS), dietary advice for people with MS is prolific online and in the media. This study aimed to describe dietary changes made in the year following a first clinical diagnosis of central nervous system demyelination (FCD), a common precursor to MS. Subjects/methods We used follow-up data from the Ausimmune Study, a multicentre matched case-control study examining the environmental risk factors for a FCD. A total of 244 cases (60 male, 184 female) completed a 1-year follow-up interview, which included a question about dietary changes. We described the number and proportion (%) of participants who reported making dietary changes and the type of change made. We investigated independent predictors of making a dietary change using a multivariable logistic regression model. Results A total of 38% (n = 92) of participants at the 1-year follow-up reported making at least one dietary change over the last year. There were no statistically significant independent associations between any participant characteristic and odds of making a dietary change. Of those who made at least one dietary change, the most common changes were increasing fruit and/or vegetable intake (27%, n = 25) and following a low-fat diet (25%, n = 23). Conclusion A considerable proportion of the study population reported making at least one dietary change in the year following a FCD, with the majority of changes being toward a healthier diet. Further research is warranted to investigate the reasons behind any dietary changes adopted by people with a FCD or with MS, and whether making a dietary change has benefits for the progression of demyelinating diseases, e.g., to a diagnosis of MS, as well as for general health and well-being.
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Affiliation(s)
| | - Robyn M Lucas
- National Centre for Epidemiology and Population Health, Research School of Population Health, The Australian National University, Canberra, ACT, Australia.,Centre for Ophthalmology and Visual Science, University of Western Australia, Perth, WA, Australia
| | - Vanessa Brennan
- School of Public Health, Curtin University, Perth, WA, Australia
| | - Jill L Sherriff
- School of Public Health, Curtin University, Perth, WA, Australia
| | - Andrea Begley
- School of Public Health, Curtin University, Perth, WA, Australia
| | | | - Lucinda J Black
- School of Public Health, Curtin University, Perth, WA, Australia
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