Milena Nardocci1, Bernard-Simon Leclerc1,2, Maria-Laura Louzada3,4, Carlos Augusto Monteiro4, Malek Batal2, Jean-Claude Moubarac5. 1. École de Santé Publique, Université de Montréal, Montréal, Canada. 2. Département de Nutrition, Université de Montréal, Montréal, Canada. 3. Department of Public Policies and Collective Health, Federal University of São Paulo, São Paulo, Brazil. 4. School of Public Health, University of São Paulo, São Paulo, Brazil. 5. Département de Nutrition, Université de Montréal, Montréal, Canada. jc.moubarac@umontreal.ca.
Abstract
OBJECTIVES: To assess the association between consumption of ultra-processed foods and obesity in the Canadian population. METHODS: Cross-sectional study including 19,363 adults aged 18 years or more from the 2004 Canadian Community Health Survey, cycle 2.2. Ultra-processed food intake was estimated using daily relative energy intake of ultra-processed food (% of total energy intake) from data obtained by 24-h food recalls. Obesity was assessed using body mass index (BMI ≥ 30 kg/m2). Univariate and multivariate linear regressions were performed to describe ultra-processed food consumption according to socio-economic and demographic variables, and multivariate logistic regression was performed to verify the association between ultra-processed food consumption and obesity, adjusting for potential confounders, including socio-demographic factors, physical activity, smoking, immigrant status, residential location, and measured vs self-reported weight and height. RESULTS: Ultra-processed foods make up almost half (45%) of the daily calories consumed by Canadian adults. Consumption of these foods is higher among men, younger adults, those with fewer years of formal education, smokers, those physically inactive, and Canadian-born individuals. Ultra-processed food consumption is positively associated with obesity. After adjusting for confounding factors, individuals in the highest quintile of ultra-processed food consumption were 32% more likely of having obesity compared to individuals in the first quintile (predicted OR = e0.005 × 56 = 1.32; 95% CI = 1.05-1.57). CONCLUSION: Canadians would benefit from reducing consumption of ultra-processed foods and beverages and increasing consumption of freshly prepared dishes made from unprocessed or minimally processed foods.
OBJECTIVES: To assess the association between consumption of ultra-processed foods and obesity in the Canadian population. METHODS: Cross-sectional study including 19,363 adults aged 18 years or more from the 2004 Canadian Community Health Survey, cycle 2.2. Ultra-processed food intake was estimated using daily relative energy intake of ultra-processed food (% of total energy intake) from data obtained by 24-h food recalls. Obesity was assessed using body mass index (BMI ≥ 30 kg/m2). Univariate and multivariate linear regressions were performed to describe ultra-processed food consumption according to socio-economic and demographic variables, and multivariate logistic regression was performed to verify the association between ultra-processed food consumption and obesity, adjusting for potential confounders, including socio-demographic factors, physical activity, smoking, immigrant status, residential location, and measured vs self-reported weight and height. RESULTS: Ultra-processed foods make up almost half (45%) of the daily calories consumed by Canadian adults. Consumption of these foods is higher among men, younger adults, those with fewer years of formal education, smokers, those physically inactive, and Canadian-born individuals. Ultra-processed food consumption is positively associated with obesity. After adjusting for confounding factors, individuals in the highest quintile of ultra-processed food consumption were 32% more likely of having obesity compared to individuals in the first quintile (predicted OR = e0.005 × 56 = 1.32; 95% CI = 1.05-1.57). CONCLUSION: Canadians would benefit from reducing consumption of ultra-processed foods and beverages and increasing consumption of freshly prepared dishes made from unprocessed or minimally 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
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Authors: Malek Batal; Hing Man Chan; Amy Ing; Karen Fediuk; Peter Berti; Tonio Sadik; Louise Johnson-Down Journal: Can J Public Health Date: 2021-06-28