Impact of Ultra-Processed Food Consumption on Quality of Diet among Brazilian Pregnant Women Assisted in Primary Health Care

Walkyria O. Paula, Vivian S. S. Gonçalves, Erika S. O. Patriota, Sylvia C. C. Franceschini and Nathalia Pizato ()
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Walkyria O. Paula: Graduate Program in Human Nutrition, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil
Vivian S. S. Gonçalves: Graduate Program in Public Health, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil
Erika S. O. Patriota: Graduate Program in Public Health, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil
Sylvia C. C. Franceschini: Graduate Program in Nutrition Sciences, Federal University of Viçosa, Viçosa 36570-999, Brazil
Nathalia Pizato: Graduate Program in Human Nutrition, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil

IJERPH, 2023, vol. 20, issue 2, 1-13

Abstract: The quality of diet and nutritional status during pregnancy are crucial to optimize maternal and fetal health. Ultra-processed foods (UPFs) are increasingly prevalent in pregnancy groups despite being nutritionally unbalanced and associated with adverse perinatal outcomes. This cross-sectional study, conducted with data from 229 pregnant women, aimed to investigate the association between UPFs consumption and dietary nutrient intake of pregnant women assisted by Primary Health Care (PHC) in Federal District (DF), Brazil. Food consumption was assessed through two non-consecutive 24-h food records and categorized by the extent of processing using the NOVA classification. Multivariate linear regression models were used to analyze the association between the quintiles of UPF consumption and the total energy and nutrients intake. Mean daily energy intake was 1741 kcal, with 22.6% derived from UPFs. Greater UPF consumption was associated with reduced intake of unprocessed and minimally processed food. The highest quintile of UPFs was positively associated with higher total energy, trans fat, and sodium intake; and inversely associated with the diet content of protein, fiber, iron, magnesium, potassium, copper, zinc, selenium, and folate. Greater UPFs intake negatively impacts the nutritional quality of the diet and impoverishes the nutrient intake of pregnant women. Reducing UPF consumption may broadly improve dietary guidelines adherence in pregnant women and promote maternal and neonatal health.

Keywords: ultra-processed food; pregnancy; quality of diet; nutrients; primary health care (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2023
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