Quantitative Assessment of the Inadequate Intake of Macronutrients, Minerals, and Vitamins Associated with Ultra-Processed Food Consumption

Raiane M. Costa, Antonio G. Oliveira, Karina G. Torres, Anissa M. Souza, Gabriela S. Pereira and Ingrid W. L. Bezerra ()
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Raiane M. Costa: Postgraduate Program in Health Sciences, Centro de Ciências da Saúde, Universidade Federal do Rio Grande do Norte, Natal 59012-570, RN, Brazil
Antonio G. Oliveira: Postgraduate Program in Health Sciences, Centro de Ciências da Saúde, Universidade Federal do Rio Grande do Norte, Natal 59012-570, RN, Brazil
Karina G. Torres: Postgraduate Program in Health Sciences, Centro de Ciências da Saúde, Universidade Federal do Rio Grande do Norte, Natal 59012-570, RN, Brazil
Anissa M. Souza: Postgraduate Program in Health Sciences, Centro de Ciências da Saúde, Universidade Federal do Rio Grande do Norte, Natal 59012-570, RN, Brazil
Gabriela S. Pereira: Postgraduate Program in Health Sciences, Centro de Ciências da Saúde, Universidade Federal do Rio Grande do Norte, Natal 59012-570, RN, Brazil
Ingrid W. L. Bezerra: Nutrition Department, Centro de Ciências da Saúde, Universidade Federal do Rio Grande do Norte, Natal 59078-970, RN, Brazil

IJERPH, 2024, vol. 21, issue 7, 1-12

Abstract: Studies indicate that ultra-processed food (UP) consumption correlates negatively with essential vitamin and mineral intake and positively with sodium and lipid intake. The objective of this study was to explore the relationship between UP consumption and deviations from nutritional guidelines. An observational, cross-sectional analytical study was conducted on a probability sample of manufacturing workers in the state of Rio Grande do Norte, Brazil. Food consumption was assessed with a 24 h recall survey, and nutrient intake inadequacies were calculated as the difference between individuals’ intake of energy, macronutrients, minerals and vitamins, and the dietary reference intakes for individuals of the same sex and age group, and then analyzed for trends across the percentage contribution of UP to total energy intake with nonparametric multiple regression adjusted for covariates. The study included 921 workers from 33 industries, 55.9% male, with a mean age of 32 years. Overall, the study population exhibited deficits in energy, all macronutrients, and in some micronutrients. With increasing UP contribution to total energy intake, there is a trend towards a greater intake of energy ( p < 0.001), total, saturated, monounsaturated, and trans fats ( p < 0.001), n6-polyunsaturated fatty acids ( p = 0.03), carbohydrates ( p < 0.001), calcium ( p = 0.008), and manganese ( p < 0.001), thiamin ( p < 0.001), and vitamin B6 ( p = 0.01); however, this comes with a negative consequence in terms of reducing the protein consumption ( p = 0.037), fiber ( p = 0.035), copper ( p = 0.033), and vitamin E ( p = 0.002) intake. The results show that correcting energy and micronutrient deficiencies by increasing UP consumption can also lead to a decrease in diet quality.

Keywords: nutrient intake; ultra-processed food; food consumption; diet quality; dietary reference intakes; dietary inadequacies (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2024
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