Moran Veronica, Moore Sally G, Ho Peter
School of Food Science and Nutrition, University of Leeds, Leeds, UK.
J Hum Nutr Diet. 2025 Feb;38(1):e70029. doi: 10.1111/jhn.70029.
Food processing converts fresh food into products and is of interest to nutrition professionals including dietitians given emerging evidence linking consumption of 'ultra-processed' products with health.
To explore dietitians' professional practice around the topic of processed foods and health, including their perceptions of individual food products.
An online survey was developed to evaluate professional involvement, confidence and views using a 5-point scale (i.e., 1 = never, 5 = daily). Respondents' perceptions of three products were also obtained, including level of processing (LoP) (from 1 = unprocessed to 5 = ultra-processed) and recommended frequency of consumption (FoC) (from 1 = avoid to 5 = several times/day). Eligible survey respondents (UK dietitians) were recruited via the British Dietetic Association and social media. Data were analysed descriptively. A focus group was held with five dietitians to discuss current practice around this topic. Verbal data were thematically analysed.
Survey respondents (n = 366) possessed an average of 13 ± 9.8 years practising across various specialisms. Most discussed (82%) and provided guidance on (77%) processed foods and health monthly or more frequently, with 'high' levels of confidence (61%-59%), and agreed that healthy diets may include processed (94%) or 'highly/ultra' processed (71%) foods. Perceptions of each individual food product varied, yet the largest proportion of respondents selected LoP and FoC options for Tinned tomatoes: 'minimally processed' (54%), 'several times/week' (69%); mycoprotein mince: 'highly/ultra-processed' (57%), 'several times/month' (40%); and wholemeal bread: 'processed' (46%), 'several times/week' (58%). Focus group themes included uncertainties in definitions of ultra-processed and negative consumer perceptions around processing.
This first survey of UK dietitians on processed foods suggests that dietetic practice frequently involves this topic and that views on the role of these foods in healthy diets are varied. Respondents also possessed a range of perceptions on the LoP of individual products, and further work is now warranted to support future development for dietetic practice.
食品加工将新鲜食品转化为产品，鉴于有新证据表明“超加工”产品的消费与健康之间存在联系，这一话题受到包括营养师在内的营养专业人士的关注。
探讨营养师在加工食品与健康这一话题上的专业实践，包括他们对个别食品的看法。
开展一项在线调查，使用5分制量表（即1 = 从不，5 = 每天）评估专业参与度、信心和观点。还获取了受访者对三种产品的看法，包括加工程度（从1 = 未加工到5 = 超加工）和推荐食用频率（从1 = 避免食用到5 = 每天数次）。符合条件的调查对象（英国营养师）通过英国饮食协会和社交媒体招募。对数据进行描述性分析。与五名营养师进行了焦点小组讨论，以探讨围绕该话题的当前实践。对口头数据进行了主题分析。
调查对象（n = 366）平均有13 ± 9.8年在各个专业领域的从业经验。大多数人（82%）每月或更频繁地讨论（77%）并就加工食品与健康提供指导，信心“高”（61% - 59%），并同意健康饮食可能包括加工食品（94%）或“高度/超”加工食品（71%）。对每种个别食品的看法各不相同，但选择罐装番茄的加工程度和食用频率选项的受访者比例最大：“最低限度加工”（54%），“每周数次”（69%）；人造肉碎：“高度/超加工”（57%），“每月数次”（40%）；全麦面包：“加工过的”（46%），“每周数次”（58%）。焦点小组的主题包括超加工定义的不确定性以及消费者对加工的负面看法。
这项对英国营养师关于加工食品的首次调查表明，饮食实践经常涉及这个话题，并且对于这些食品在健康饮食中的作用的观点各不相同。受访者对个别产品的加工程度也有一系列看法，现在有必要开展进一步工作以支持饮食实践的未来发展。
