Department of Biomedical and Biotechnological Sciences, University of Catania, 95123 Catania, Italy.
Research Group on Food, Nutritional Biochemistry and Health, European University of the Atlantic, 39011 Santander, Spain.
Int J Environ Res Public Health. 2022 Sep 9;19(18):11360. doi: 10.3390/ijerph191811360.
Ultra-processed food (UPF) consumption has been the focus of major attention due to their potential effects on human health. The aim of this study was to investigate the intake of UPFs in a sample of southern Italian individuals and assess its relationship with nutrient profile and dietary quality parameters. A cross-sectional study was conducted on 1936 individuals older than 18 years randomly selected from the general population. A total of 110 food times have been categorized based on the level of processing using the NOVA classification. The average daily energy intake of the sample was 2091.1 kcal, 38.7% of which were from the NOVA group of unprocessed/minimally processed foods, 5.7% from processed culinary ingredients, 38.3% from processed foods, and 17.9% from the UPFs group. UPFs were more consumed among young, unmarried individuals, with high cultural level, smokers, and often eating out of home. The mean energy share of UPFs varied from 6.3% of total daily energy intake for individuals in the lowest quintile of UPF consumption to 34.2% for those in the upper quintile. Within the UPF group, the highest energy contribution was provided by fast foods and sweets. Compared to the lowest quintile of UPF consumption, individuals in the highest quintile consumed, on average, additional 300 kcals per day and less fiber. Some plant-derived vitamins, such as vitamin A and vitamin C showed an inverse trend toward increasing shares of UPF consumption, while sodium intake increased. A significant higher intake of UPFs in individuals meeting the European and Italian dietary recommendations for carbohydrates, vitamin B12, vitamin D, and vitamin E was found, while UPFs were less consumed among those meeting the recommendations for total fats, fiber, sodium, potassium, and vitamin C. Finally, individuals displaying a "healthier" dietary profile, such as higher adherence to either the Mediterranean diet, the Dietary Approaches to Stop Hypertension, the Alternate Diet Quality Index, and the Diet Quality Index-International, consumed less UPFs and more unprocessed/minimally processed foods, with minor variation in the other NOVA food categories. In conclusion, consumption of UPF in southern Italy is in line with those reported in some other Mediterranean countries, although it negatively impacted the nutrient profile. It is important to monitor the consumption of UPFs before their availability and popularity put the grounds on younger generations' dietary habits.
超加工食品（UPF）的消费因其对人类健康的潜在影响而受到广泛关注。本研究旨在调查意大利南部人群中 UPF 的摄入量，并评估其与营养状况和饮食质量参数的关系。本研究采用横断面研究设计，对 1936 名年龄大于 18 岁的随机人群进行调查。共使用 NOVA 分类法对 110 种食物进行分类，以评估加工水平。该样本的平均日能量摄入量为 2091.1 kcal，其中 38.7%来自 NOVA 组未加工/最低限度加工食品，5.7%来自加工烹饪原料，38.3%来自加工食品，17.9%来自 UPF 组。UPF 在年轻、未婚、文化程度高、吸烟者和经常外出就餐的人群中摄入更多。UPF 摄入量最低五分位数的个体每日 UPF 提供的能量占总能量摄入的 6.3%，而最高五分位数的个体占 34.2%。在 UPF 组内，快餐和甜食提供的能量最高。与 UPF 摄入量最低五分位数的个体相比，最高五分位数的个体平均每天多摄入 300 kcal，且纤维摄入量更少。一些植物来源的维生素，如维生素 A 和维生素 C，随着 UPF 摄入量的增加呈下降趋势，而钠的摄入量则增加。结果发现，符合欧洲和意大利饮食建议中碳水化合物、维生素 B12、维生素 D 和维生素 E 推荐摄入量的个体，其 UPF 摄入量更高，而符合总脂肪、纤维、钠、钾和维生素 C 推荐摄入量的个体，其 UPF 摄入量更少。最后，那些饮食模式更健康的个体，如对地中海饮食、停止高血压的饮食方法、替代饮食质量指数和饮食质量指数-国际的依从性更高的个体，摄入的 UPF 更少，未加工/最低限度加工食品更多，而其他 NOVA 食物类别则略有差异。总之，意大利南部 UPF 的消费与一些地中海国家的报告相似，但对营养状况产生了负面影响。在 UPF 的可获得性和普及度对年轻一代的饮食习惯产生影响之前，监测 UPF 的消费情况非常重要。
