Joaquín A Marrón-Ponce1, Tania G Sánchez-Pimienta1, Maria Laura da Costa Louzada2, Carolina Batis3. 1. 1Nutrition and Health Research Center,National Institute of Public Health,Cuernavaca,Morelos,Mexico. 2. 2Núcleo de Pesquisas Epidemiológicas em Nutricão e Saúde,Universidade de São Paulo,São Paulo,SP,Brazil. 3. 4CONACYT - Nutrition and Health Research Center,National Institute of Public Health,Universidad No. 655,Col. Santa María Ahuacatitlán,Cerrada Los Pinos y Caminera,CP 62100, Cuernavaca,Morelos,México.
Abstract
OBJECTIVE: To identify the energy contributions of NOVA food groups in the Mexican diet and the associations between individual sociodemographic characteristics and the energy contribution of ultra-processed foods (UPF). DESIGN: We classified foods and beverages reported in a 24 h recall according to the NOVA food framework into: (i) unprocessed or minimally processed foods; (ii) processed culinary ingredients; (iii) processed foods; and (iv) UPF. We estimated the energy contribution of each food group and ran a multiple linear regression to identify the associations between sociodemographic characteristics and UPF energy contribution. SETTING: Mexican National Health and Nutrition Survey 2012. SUBJECTS: Individuals ≥1 years old (n 10 087). RESULTS: Unprocessed or minimally processed foods had the highest dietary energy contribution (54·0 % of energy), followed by UPF (29·8 %), processed culinary ingredients (10·2 %) and processed foods (6·0 %). The energy contribution of UPF was higher in: pre-school-aged children v. other age groups (3·8 to 12·5 percentage points difference (pp)); urban areas v. rural (5·6 pp); the Central and North regions v. the South (2·7 and 8·4 pp, respectively); medium and high socio-economic status v. low (4·5 pp, in both); and with higher head of household educational level v. without education (3·4 to 7·8 pp). CONCLUSIONS: In 2012, about 30 % of energy in the Mexican diet came from UPF. Our results showed that younger ages, urbanization, living in the North region, high socio-economic status and high head of household educational level are sociodemographic factors related to higher consumption of UPF in Mexico.
OBJECTIVE: To identify the energy contributions of NOVA food groups in the Mexican diet and the associations between individual sociodemographic characteristics and the energy contribution of ultra-processed foods (UPF). DESIGN: We classified foods and beverages reported in a 24 h recall according to the NOVA food framework into: (i) unprocessed or minimally processed foods; (ii) processed culinary ingredients; (iii) processed foods; and (iv) UPF. We estimated the energy contribution of each food group and ran a multiple linear regression to identify the associations between sociodemographic characteristics and UPF energy contribution. SETTING: Mexican National Health and Nutrition Survey 2012. SUBJECTS: Individuals ≥1 years old (n 10 087). RESULTS: Unprocessed or minimally processed foods had the highest dietary energy contribution (54·0 % of energy), followed by UPF (29·8 %), processed culinary ingredients (10·2 %) and processed foods (6·0 %). The energy contribution of UPF was higher in: pre-school-aged children v. other age groups (3·8 to 12·5 percentage points difference (pp)); urban areas v. rural (5·6 pp); the Central and North regions v. the South (2·7 and 8·4 pp, respectively); medium and high socio-economic status v. low (4·5 pp, in both); and with higher head of household educational level v. without education (3·4 to 7·8 pp). CONCLUSIONS: In 2012, about 30 % of energy in the Mexican diet came from UPF. Our results showed that younger ages, urbanization, living in the North region, high socio-economic status and high head of household educational level are sociodemographic factors related to higher consumption of UPF in Mexico.
Entities:
Keywords:
Energy contribution; Mexico; NOVA; Sociodemographic characteristics; Ultra-processed foods
Authors: Caroline Dos Santos Costa; Maria Cecília Formoso Assunção; Christian Loret de Mola; Juliane de Souza Cardoso; Alicia Matijasevich; Aluísio J D Barros; Iná S Santos Journal: Int J Epidemiol Date: 2021-03-03 Impact factor: 7.196