Consumption of ultra-processed food and its association with obesity in Chilean university students: A multi-center study

Associations between ultraprocessed and minimally processed snacks consumption and overweight/obesity among college students in South Florida

OBJECTIVE

Evaluate the association between ultraprocessed and minimally processed snack consumption and overweight/obesity among college students.

PARTICIPANTS

College students.

METHODS

Cross-sectional study. Participants completed an online survey with questions on socio-demographics, beverages and snacks consumption, and weight status. ANCOVA and logistic regression was used; analyses were adjusted for age, sex, race/ethnicity, physical activity, and sleep duration.

RESULTS

A total of 435 students completed all questions in the survey. Most students were female (73.3%), Hispanics (61.1%), had a mean age of 24.7-year old and 40% had overweight/obesity. Those with overweight/obesity also had higher odds of consuming soft drinks in higher frequency and quantity than those without overweight/obesity (p < .05). Never consuming unsweetened yogurt/cheese and lower frequency and consumption of fruits were associated with higher odds of overweight/obesity (p < .05).

CONCLUSION

Higher frequency and consumption of soft drinks while lower frequency and consumption of unsweetened yogurt/cottage cheese and fruits were associated with overweight/obesity.

Association between diet, mental health and sleep quality in university students during the COVID-19 pandemic: a systematic review

OBJECTIVES

To evaluate recently published scientific evidence and synthesize the results of observational studies that examine the association between diet, mental health, and sleep quality in university students during the COVID-19 pandemic.

CONTENT

An electronic search of scientific literature published in 2021 and up to 2 years ago was performed using keyword search, with focus on observational studies published in PubMed, MEDLINE and Web of Science. It included: active university students of both sexes during the COVID-19 pandemic.

SUMMARY AND OUTLOOK

The 5 studies included in this review showed that there have been significant changes in both mental health and eating habits during the COVID-19 pandemic. The conclusion, there is an association between mental health and sleep quality in university students, resulting in an alteration of sleep hours and poor sleep. Furthermore, an association between mental health and diet quality is also observed, producing an increase in caloric intake or in the number of meals during the day.

Consumption of Pulses among Chilean Vegetarians and Non-Vegetarians during the Covid-19 Pandemic

The aim of the present study was to compare the frequency of consumption, access to purchase, and type of preparations with pulses among people who eat a vegetarian/vegan or non-vegetarian diet during the COVID-19 pandemic.

Cross-sectional surveys were distributed using different digital platforms and social networks. We investigated the frequency of consumption, access to purchase any type of preparations. Descriptive analyses were performed. Differences between the types of diet were tested by Chi-squared statistics.

A total of 3339 adults participated in the survey in March 2021, 80% of the total participants were females; 13.6% were vegetarian or vegan (VV). The consumption of pulses increased by 25% among non-vegetarians and 54.5% in VV (p by 25% among non-vegetarians and 54.5% in VV (vey in March 2021, 80% of the total participants were females; 13.6% were vegetarian or vegan (VV). The consumption of pulses preparations. Descriptive analyses were performfood with high satiating power, when compared with the opinions of non-vegetarians (p ood with high satiating power, when cconsumption of pulses were observed in less than 30% of the respondents, but the percentage was lower among VV, the most common negative beliefs are "They are difficult to prepare" and "My family does not like them." Food preparations including pulses are more diverse among VV, and consumption being significantly higher in the 10 alternatives of preparations included in the study.

These results highlight the importance of identifying the knowledge, practices, frequency, and preferences of consumption of legumes in the population to stimulate their consumption. Although we observed an increase in the consumption of legumes among those in the sample, the VV group showed a higher frequency of consumption, consumption of different types of legumes and varied preparation, and greater knowledge about the beneficial properties of legumes.

Food environment around schools and adolescent consumption of unhealthy foods in Addis Ababa, Ethiopia

Adolescent diets may be influenced by the retail food environment around schools. However, international research to examine associations between the proximity of retail food outlets to schools and diet provides equivocal support for an association. This study aims to understand the school food environment and drivers for adolescents' consumption of unhealthy foods in Addis Ababa, Ethiopia. Mixed-methods research was conducted, 1200 adolescents (10-14 years) from randomly selected government schools were surveyed, along with vendors within 5-min' walk of the schools and focus group discussions (FGDs) with adolescent groups. Mixed-effect logistic regression investigated the relationship between the number of vendors around the schools and the consumption of selected unhealthy foods. Thematic analysis was used to summarize findings from the FGDs. Consumption of sweets and sugar-sweetened beverages (S-SSB) and deep-fried foods (DFF) at least once a week was reported by 78.6% and 54.3% of the adolescents, respectively. Although all schools were surrounded by food vendors selling DFF and S-SSB, consumption was not associated with the number of vendors available around the school. However, adolescents' awareness and perception of healthy food, and their concerns about the safety of foods in the market, influenced their dietary choices and behaviours. Lack of financial resources to purchase food as desired also played a role in their selection of food and eating habits. Reported unhealthy food consumption is high among adolescents in Addis Ababa. Thus, further research is warranted to come up with school-based interventions that promote access and healthy food choices among adolescents.

Relation of Minimally Processed Foods and Ultra-Processed Foods with the Mediterranean Diet Score, Time-Related Meal Patterns and Waist Circumference: Results from a Cross-Sectional Study in University Students

Ultra-processed foods are associated with chronic diseases, cardiometabolic factors and obesity. According to the NOVA system, foods are classified into four categories (from 1 = unprocessed to 4 = ultra-processed foods). The purpose of the present study was to assess the consumption of minimally processed foods (MPF) and ultra-processed foods (UPF) in university students and their relationship with obesity, Mediterranean diet adherence and meal patterns. In total, 346 students (269 women) of the University of Peloponnese participated. A food frequency questionnaire was used, and the MedDietScore was calculated. The % energy contribution of MPF and UPF was calculated. The identification of meal patterns was performed via principal component analysis. Both multivariate regression and Spearman's correlations were used to measure the association of UPF/MPF consumption with anthropometric indices (body mass index, BMI and waist circumference, WC), Mediterranean diet adherence and early/late meal patterns. UPF and MPF provided 40.7 ± 13.6% and 44.3 ± 11.9% (mean ± standard deviation) of energy intake, respectively. In multi-adjusted linear regression models UPF consumption (% energy) was positively associated with WC in men but it was not related to BMI (total sample, men, women). UPF consumption was negatively related to the MedDietScore (Spearman rho = -0.214, p < 0.001) and an "early eating" pattern (Spearman rho = -0.120, p = 0.029) and positively associated with a "late eating" meal pattern (Spearman rho = 0.190, p = 0.001). MPF consumption was positively associated with the MedDietScore (Spearman rho = 0.309, p < 0.001) and an "early eating" pattern (Spearman rho = 0.240, p < 0.001). In conclusion, UPF consumption was positively related to WC in male university students. Nutritional and sociodemographic correlates of UPF consumption, such as low Mediterranean diet adherence and having a "late eating" pattern serve as a basis to better understand the UPF consumption-central obesity relation in young adults and should be considered in nutrition education programs for young adults.