Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Porto, Portugal.
EPIUnit - Instituto de Saúde Pública, Universidade do Porto, Porto, Portugal.
Int J Food Sci Nutr. 2024 Mar;75(2):148-158. doi: 10.1080/09637486.2023.2299771. Epub 2024 Jan 8.
An increased consumption of ultra-processed foods (UPF) leads to a rising prevalence of chronic noncommunicable diseases. This study aims to characterise the nutrient profile of white-label pre-packaged foods and bakery products available in a market leader Portuguese food retail chain, according to the extent of processing proposed by classification system. The nutrient profile (energy, sugar, total fat, saturated fat and sodium) according to processing degree was analysed using non-parametric tests. UPF were the most energy dense (278 kcal/100 g, < .001) and the highest in sugar (15.9 g/100 g, < .001). Processed foods were the highest in sodium (538 mg/100 g, < .001). Processed and UPF showed significantly higher total (12.4 and 10.8 g/100 g, respectively) and saturated fat content (6.10 and 4.61 g/100 g, respectively) than unprocessed/minimally processed foods ( < .001). Regarding the variation of the nutritional value across the extent of processing, different results were observed for some categories suggesting the importance of a stratified analysis. The consumption of less processed foods and the manufacture of processed/UPF with better nutrient profile should be promoted.
超加工食品（UPF）消费的增加导致慢性非传染性疾病的患病率不断上升。本研究旨在根据分类系统提出的加工程度，描述市场领先的葡萄牙食品零售连锁店内白标签预包装食品和烘焙产品的营养状况。使用非参数检验分析了根据加工程度的营养状况（能量、糖、总脂肪、饱和脂肪和钠）。UPF 的能量密度最高（278kcal/100g，<.001），糖含量最高（15.9g/100g，<.001）。加工食品的钠含量最高（538mg/100g，<.001）。加工食品和 UPF 的总脂肪（分别为 12.4g/100g 和 10.8g/100g）和饱和脂肪含量（分别为 6.10g/100g 和 4.61g/100g）均显著高于未加工/最低限度加工食品（<.001）。关于加工程度对营养价值变化的影响，一些类别观察到不同的结果，表明需要进行分层分析。应提倡减少食用加工食品和制造营养成分更好的加工/UPF。
