Categorising ultra-processed foods in large-scale cohort studies: evidence from the Nurses’ Health Studies, the Health Professionals Follow-up Study, and the Growing Up Today Study
| Autor: | Laura Sampson, Sinara Laurini Rossato, Teresa T. Fung, Jean-Philippe Drouin-Chartier, Carlos Augusto Monteiro, Walter C. Willett, Mengxi Du, Eurídice Martínez Steele, Qi Sun, Neha Khandpur, Fang F Zhang |
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| Rok vydání: | 2021 |
| Předmět: |
Dieticians
medicine.medical_specialty Endocrinology Diabetes and Metabolism Food group Documentation Ultra-processed foods medicine FFQ food frequency questionnaire NHS Nurses’ Health Study Humans Nova groups Nutrition and Dietetics Health professionals business.industry digestive oral and skin physiology Dietary Surveys and Nutritional Epidemiology Diet categorisation Diet Food frequency questionnaires Family medicine Scale (social sciences) GUTS Growing Up Today Study Food processing Cohort studies Fast Foods Nurses' Health Study Psychology business Expert discussion Research Article Follow-Up Studies Food Science Cohort study |
| Zdroj: | Journal of Nutritional Science |
| ISSN: | 2048-6790 |
| Popis: | This manuscript details the strategy employed for categorising food items based on their processing levels into the four NOVA groups. Semi-quantitative food frequency questionnaires (FFQs) from the Nurses’ Health Studies (NHS) I and II, the Health Professionals Follow-up Study (HPFS) and the Growing Up Today Studies (GUTS) I and II cohorts were used. The four-stage approach included: (i) the creation of a complete food list from the FFQs; (ii) assignment of food items to a NOVA group by three researchers; (iii) checking for consensus in categorisation and shortlisting discordant food items; (iv) discussions with experts and use of additional resources (research dieticians, cohort-specific documents, online grocery store scans) to guide the final categorisation of the short-listed items. At stage 1, 205 and 315 food items were compiled from the NHS and HPFS, and the GUTS FFQs, respectively. Over 70 % of food items from all cohorts were assigned to a NOVA group after stage 2. The remainder were shortlisted for further discussion (stage 3). After two rounds of reviews at stage 4, 95⋅6 % of food items (NHS + HPFS) and 90⋅7 % items (GUTS) were categorised. The remaining products were assigned to a non-ultra-processed food group (primary categorisation) and flagged for sensitivity analyses at which point they would be categorised as ultra-processed. Of all items in the food lists, 36⋅1 % in the NHS and HPFS cohorts and 43⋅5 % in the GUTS cohorts were identified as ultra-processed. Future work is needed to validate this approach. Documentation and discussions of alternative approaches for categorisation are encouraged. |
| Databáze: | OpenAIRE |
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