In:
Public Health Nutrition, Cambridge University Press (CUP)
Abstract:
This study assessed diet diversity, and consumption of ultra-processed foods and explored its impact on macronutrient intake and risk of micronutrient inadequacy. Design: Cross-sectional, non-probability snowball sampling Setting: Nutrient intake was assessed using 24-hour dietary recall method and diet diversity through FAO-Diet Diversity Score (DDS). Mann-Whitney U test was used to assess differences in risk of inadequacy across gender. Spearman’s Rank correlation assessed associations between energy contributed by ultra-processed food and risk of nutrient inadequacy. Participants: A total of 589 adults (20-40 years) belonging to upper-middle and high-income groups. Results: The average individual DDS was 4.4±0.6. Most participants ( 〉 80%) had intakes less than national recommendations of pulses/eggs/flesh foods, milk/milk products, fruits, vegetables, and nuts. Ultra-processed foods contributed to 17% of total energy intake, 12 % of protein, 17% of carbohydrate, 29% of added sugar, 20% of total fat, and 33% of sodium intake. The average risk of nutrient inadequacies for zinc (98% vs 75%), folate (67% vs 22%), and niacin (83% vs 44%) was higher among males than females (p 〈 0.001). The average risk of nutrient inadequacies for iron (58% vs 7%), vitamin B6 (95% vs 90%), and vitamin A (68% vs 44%) was higher among females than males (p 〈 0.001). A positive correlation between energy contributed by ultra-processed food and risk of niacin (ρ =0.136, p=0.001) and folate (ρ =0.089, p=0.049) inadequacy. Conclusion: Reformulating ultra-processed food to reduce fat, sugar, and salt, increase micronutrients and behaviour change communication strategies that promote dietary diversity will improve micronutrient adequacy and diet quality.
Type of Medium:
Online Resource
ISSN:
1368-9800
,
1475-2727
DOI:
10.1017/S1368980023002112
Language:
English
Publisher:
Cambridge University Press (CUP)
Publication Date:
2023
detail.hit.zdb_id:
2016337-X
SSG:
21
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