Slaathaug Christine, Paulsen Mari Mohn, Jafarzadeh Sepideh, Carlsen Monica Hauger, Andersen Lene Frost
Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway.
Department of Food Safety, Norwegian Institute of Public Health, Oslo, Norway.
Nutr J. 2024 Dec 31;23(1):161. doi: 10.1186/s12937-024-01066-5.
Information about how ultra-processed foods (UPF) contribute to the intake of energy and nutrients and environmental impact is important for future food policies and dietary recommendations. This study assessed the contribution of the four NOVA food groups, including UPF, to energy intake, nutritional quality, and climate impact in Norwegian adults' diet. We used dietary data from 348 participants in the Norkost 4 pilot study, collected through two non-consecutive 24-h dietary recalls. Foods, beverages, and dietary supplements were classified using the NOVA system. The NOVA system has four groups; NOVA 1: Unprocessed or minimally processed foods, NOVA 2: Processed culinary ingredients, NOVA 3: Processed foods, and NOVA 4: UPF. UPF contributed to 48% of the total energy intake, NOVA 3 with 19%, and NOVA 1 with 28%. Within UPF, bread contributed the most to energy intake. Foods in NOVA 1 had the highest nutrient density (expressed as amount of nutrients provided per unit of energy) for protein, fiber, and several essential micronutrients. UPF had the highest nutrient density for added sugar, fats, and sodium. UPF contributed to 32% of total GWP from the diet, while NOVA 1 contributed to 38%. In conclusion, UPF contributed to about half of the energy intake of Norwegian adults, and had lower nutritional quality compared to NOVA 1. UPF also accounted for about one-third of the GWP from the total diet. These findings emphasize the importance of addressing the intake of UPF in dietary policies and recommendations to improve nutritional quality and reduce environmental impact.
超加工食品（UPF）如何影响能量和营养摄入以及环境影响的相关信息，对于未来的食品政策和饮食建议至关重要。本研究评估了包括UPF在内的四个诺瓦食物类别对挪威成年人饮食中能量摄入、营养质量和气候影响的贡献。我们使用了来自诺尔科斯特4试点研究中348名参与者的饮食数据，这些数据通过两次非连续的24小时饮食回忆收集。食物、饮料和膳食补充剂使用诺瓦系统进行分类。诺瓦系统有四个类别：诺瓦1：未加工或最少加工的食物；诺瓦2：加工过的烹饪原料；诺瓦3：加工食品；诺瓦4：UPF。UPF占总能量摄入的48%，诺瓦3占19%，诺瓦1占28%。在UPF中，面包对能量摄入的贡献最大。诺瓦1类食物的蛋白质、纤维和几种必需微量营养素的营养密度最高（以每单位能量提供的营养素量表示）。UPF的添加糖、脂肪和钠的营养密度最高。UPF占饮食总全球升温潜能值的32%，而诺瓦1占38%。总之，UPF约占挪威成年人能量摄入的一半，与诺瓦1相比营养质量较低。UPF也占饮食总全球升温潜能值的约三分之一。这些发现强调了在饮食政策和建议中关注UPF摄入量以提高营养质量和减少环境影响的重要性。
