Level of understanding and consumption of ultra-processed food in a Mediterranean population: A cross-sectional study
| Autor: | Rosa Solà, Juana A. Flores-Le Roux, Laura Pedro-Botet, David Benaiges, Juan Pedro-Botet, Maria D. Muns, Elisenda Climent, Laia Fontané |
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| Rok vydání: | 2022 |
| Předmět: |
Adult
Food Handling Cross-sectional study Endocrinology Diabetes and Metabolism Population Medicine (miscellaneous) Convenience sample Young Adult Surveys and Questionnaires Environmental health Humans education Consumption (economics) education.field_of_study Nutrition and Dietetics business.industry Food composition data Middle Aged Diet Cross-Sectional Studies Geography Food processing Fast Foods Female Cardiology and Cardiovascular Medicine business |
| Zdroj: | Nutrition, Metabolism and Cardiovascular Diseases. 32:889-896 |
| ISSN: | 0939-4753 |
| Popis: | Since the population may not be aware of ultra-processed food (UPF) consumption as a result of ignorance or non-recognition, this study aimed to ascertain the main characteristics of subjects regarding their knowledge of different easily acquired foods through a questionnaire in Google Forms format with 52 questions. Secondary objectives were to determine whether the profile of UPF consumers can be defined based on sex, age, sociodemographic factors, and lifestyle.Responses were received from 1037 participants from a convenience sample; of these, 83 (8.0%) were sporadic or non-users, and 954 (92.0%) were frequent UPF consumers. The participants of the upper tertile correctly matched12 food items, those of the medium tertile matched 12-9 items, and those of the lower tertile matched9 items. Factors independently associated with participants who better identified UPF (upper tertile) compared to those of the lower tertile (reference) were female sex (OR: 2.54, 95%CI: 1.70-3.79; p 0.001), age between 21 and 50 (OR: 3.63, 95% CI: 2.56-5.15; p 0.001), living with family (OR: 0.64, 95% CI: 0.41-9.96; p = 0.033), and eating more fruit (≥3 pieces/day, OR: 2.30, 95% CI: 1.61-3.27; p 0.001).These findings highlight the high consumption and low degree of awareness of UPF among consumers based mainly on food composition. |
| Databáze: | OpenAIRE |
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