Characterising percentage energy from ultra-processed foods by participant demographics, diet quality and diet cost: findings from the Seattle Obesity Study (SOS) III.
Characterising percentage energy from ultra-processed foods by participant demographics, diet quality and diet cost: findings from the Seattle Obesity Study (SOS) III.
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通过参与者的人口统计学、饮食质量和饮食成本来表征来自超加工食品的能量百分比：西雅图肥胖研究(SOS)III的发现。
DOI：
10.1017/s0007114520004705
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发表时间：
2021-09-14
期刊：
影响因子：
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通讯作者：
Drewnowski A
中科院分区：
文献类型：
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作者：
Gupta S;Rose CM;Buszkiewicz J;Ko LK;Mou J;Cook A;Aggarwal A;Drewnowski A
过量食用“超加工”食品与不良健康结果有关。本论文旨在通过参与者的社会经济地位（SES）、饮食质量、自我报告的食物支出和能量调整饮食成本来表征UP食品的能量百分比。2016-2017年在西澳进行的以人群为基础的西雅图肥胖研究III （n 755）的参与者完成了社会人口统计学和食品支出调查以及FFQ。教育和住宅物业价值是衡量SES的指标。FFQ成分食品的零售价格（n 378）被用来估计个人水平的饮食成本。健康饮食指数（HEI-2015）和营养丰富食品指数9.3 （NRF9.3）是饮食质量的衡量指标。UP食品是按照NOVA分类确定的。使用多变量线性回归来测试UP食品能量、社会人口统计学、食品支出的两种估计和饮食质量措施之间的关联。来自UP食品的能量百分比越高，能量密度越高，HEI-2015和NRF9.3得分越低。饮食成本最低的十分之一（216·4美元/月）与来自UP食品的67.5%的能量相关；收入最高的十分之一（每月369·9美元）只有48.7%的能量来自北方邦食品。来自北方邦食物的能量百分比与较低的食物支出和饮食成本成反比。在多变量分析中，根据协变量进行调整后，较低的食品支出、饮食成本和教育水平可以预测UP食品的能量百分比。来自北方邦食物的能量百分比与较低的食物消费和较低的社会经济地位有关。减少北方邦食品消费的努力是一项日益普遍的政策措施，需要考虑到可负担性、食品支出和饮食成本。
Higher consumption of ‘ultra-processed’ (UP) foods has been linked to adverse health outcomes. The present paper aims to characterise percentage energy from UP foods by participant socio-economic status (SES), diet quality, self-reported food expenditure and energy-adjusted diet cost. Participants in the population-based Seattle Obesity Study III (n 755) conducted in WA in 2016–2017 completed socio-demographic and food expenditure surveys and the FFQ. Education and residential property values were measures of SES. Retail prices of FFQ component foods (n 378) were used to estimate individual-level diet cost. Healthy Eating Index (HEI-2015) and Nutrient Rich Food Index 9.3 (NRF9.3) were measures of diet quality. UP foods were identified following NOVA classification. Multivariable linear regressions were used to test associations between UP foods energy, socio-demographics, two estimates of food spending and diet quality measures. Higher percentage energy from UP foods was associated with higher energy density, lower HEI-2015 and NRF9.3 scores. The bottom decile of diet cost ($216·4/month) was associated with 67·5 % energy from UP foods; the top decile ($369·9/month) was associated with only 48·7 % energy from UP foods. Percentage energy from UP foods was inversely linked to lower food expenditures and diet cost. In multivariate analysis, percentage energy from UP foods was predicted by lower food expenditures, diet cost and education, adjusting for covariates. Percentage energy from UP foods was linked to lower food spending and lower SES. Efforts to reduce UP foods consumption, an increasingly common policy measure, need to take affordability, food expenditures and diet costs into account.