Details

Autor(en) / Beteiligte

• Cediel, Gustavo
• Reyes, Marcela
• Louzada, Maria Laura da Costa
• Martinez, Euridice
• Monteiro, Carlos
• Corvalan, Camila
• Uauy, Ricardo

Titel

ULTRA-PROCESSED FOODS AND ADDED SUGARS IN CHILEAN DIET (2010)

Ist Teil von

• Annals of nutrition and metabolism, 2017-10, Vol.71, p.826

Ort / Verlag

Basel: S. Karger AG

Erscheinungsjahr

2017

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Background and objectives: A rapid simultaneous increase in sales of ultra-processed foods and obesity prevalence has been observed in Chile in the last decade. This study evaluated the consumption of ultra-processed foods in Chile and its association with the intake of added sugars in the diet, one important driver of obesity. Methods: A probabilistic sample of 4920 individuals (>2y) from a cross-sectional dietary study carried out in Chile in 2010 was included. Food consumption was measured through 24-hour recalls and classified into food groups according to the extent and purpose of food processing (NOVA classification). Gaussian regression analyses were used to estimate the association between energy contribution of ultra-processed foods and the energy intake of added sugars (as proportions of total energy intake). Poisson regression models were used to analyze the proportion of individuals consuming more than 5 and 10% of total energy from added sugars (World Health Organization, WHO, cutoffs) across quintiles of the energy share of ultra-processed foods. Results: In the Chilean diet, ultra-processed foods represented 28.6 ± 0.5% of total energy intake and 56.5 ± 0.9% of added sugars intake. The mean percent of energy from added sugars was 13.5% and increased from 7.9 ± 0.3% to 20 ± 0.5% across quintiles of the dietary share of ultra-processed foods. After adjusting for several potential sociodemographic confounders, a 5 percentage points 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 2.7 (95%IC: 2.3-3.2) times more likely 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 stronger among individuals between 2-19y (3.9 (95%IC: 2.7- 5.9)). Conclusions: Ultra-processed foods are important contributors to the excessive added sugars content of the Chilean diet. Actions aimed at decreasing the consumption of ultra-processed foods emerge as useful tools for achieving WHO dietary recommendations on added sugars, especially among children and adolescents. Funding: FAPESP no2016/13522-3