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Energy contribution of NOVA food groups and sociodemographic determinants of ultra-processed food consumption in the Mexican population.
Public Health Nutr. 2018 Jan; 21(1):87-93.PH

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.

Authors+Show Affiliations

1Nutrition and Health Research Center,National Institute of Public Health,Cuernavaca,Morelos,Mexico.1Nutrition and Health Research Center,National Institute of Public Health,Cuernavaca,Morelos,Mexico.2Núcleo de Pesquisas Epidemiológicas em Nutricão e Saúde,Universidade de São Paulo,São Paulo,SP,Brazil.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.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28937354

Citation

Marrón-Ponce, Joaquín A., et al. "Energy Contribution of NOVA Food Groups and Sociodemographic Determinants of Ultra-processed Food Consumption in the Mexican Population." Public Health Nutrition, vol. 21, no. 1, 2018, pp. 87-93.
Marrón-Ponce JA, Sánchez-Pimienta TG, Louzada MLDC, et al. Energy contribution of NOVA food groups and sociodemographic determinants of ultra-processed food consumption in the Mexican population. Public Health Nutr. 2018;21(1):87-93.
Marrón-Ponce, J. A., Sánchez-Pimienta, T. G., Louzada, M. L. D. C., & Batis, C. (2018). Energy contribution of NOVA food groups and sociodemographic determinants of ultra-processed food consumption in the Mexican population. Public Health Nutrition, 21(1), 87-93. https://doi.org/10.1017/S1368980017002129
Marrón-Ponce JA, et al. Energy Contribution of NOVA Food Groups and Sociodemographic Determinants of Ultra-processed Food Consumption in the Mexican Population. Public Health Nutr. 2018;21(1):87-93. PubMed PMID: 28937354.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Energy contribution of NOVA food groups and sociodemographic determinants of ultra-processed food consumption in the Mexican population. AU - Marrón-Ponce,Joaquín A, AU - Sánchez-Pimienta,Tania G, AU - Louzada,Maria Laura da Costa, AU - Batis,Carolina, Y1 - 2017/09/22/ PY - 2017/9/25/pubmed PY - 2018/8/24/medline PY - 2017/9/23/entrez KW - Energy contribution KW - Mexico KW - NOVA KW - Sociodemographic characteristics KW - Ultra-processed foods SP - 87 EP - 93 JF - Public health nutrition JO - Public Health Nutr VL - 21 IS - 1 N2 - 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. SN - 1475-2727 UR - https://www.unboundmedicine.com/medline/citation/28937354/Energy_contribution_of_NOVA_food_groups_and_sociodemographic_determinants_of_ultra_processed_food_consumption_in_the_Mexican_population_ L2 - https://www.cambridge.org/core/product/identifier/S1368980017002129/type/journal_article DB - PRIME DP - Unbound Medicine ER -