Processed and Ultra-processed Food Products: Consumption Trends in Canada from 1938 to 2011
Processed and Ultra-processed Food Products: Consumption Trends in Canada from 1938 to 2011
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DOI：
10.3148/75.1.2014.15
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发表时间：
2014-03-01
影响因子：
0.9
通讯作者：
Monteiro, Carlos
中科院分区：
文献类型：
--
作者：
Moubarac, Jean-Claude;Batal, Malek;Monteiro, Carlos
目的：根据工业食品加工的性质、程度和目的对食品进行分类，以评估1938年至2011年间加拿大家庭食品支出和膳食能量可用性的变化。方法：6个家庭粮食预算调查的粮食采购（1938/1939，1953，1969，1984，2001和2011）被分类为未加工或最低限度加工的食品，加工的烹饪配料，和即用型加工或超加工产品。各组的家庭食品支出的贡献，和膳食能量的可用性（人均千卡）calculated.Results：在研究期间，家庭支出和膳食能量的可用性下降的未加工或最低限度加工的食品和烹饪原料，并上升的即食产品。食物的热量份额从34.3%下降到25.6%，烹饪原料的热量份额从37%下降到12.7%。即食产品的份额从28.7%上升到61.7%，并且对于那些超加工产品的增长尤其值得注意。结论：在1938年至2011年期间，推动加拿大饮食模式变化的最重要因素是未加工或最低限度加工的食品和烹饪配料在准备菜肴和膳食中的替代;这些已经被即食超加工产品所取代。营养研究和实践应将有关食品加工的信息纳入膳食评估。
Purpose: A classification of foods based on the nature, extent, and purpose of industrial food processing was used to assess changes in household food expenditures and dietary energy availability between 1938 and 2011 in Canada.Methods: Food acquisitions from six household food budget surveys (1938/1939, 1953, 1969, 1984, 2001, and 2011) were classified into unprocessed or minimally processed foods, processed culinary ingredients, and ready-to-consume processed or ultra-processed products. Contributions of each group to household food expenditures, and to dietary energy availability (kcal per capita) were calculated.Results: During the period studied, household expenditures and dietary energy availability fell for both unprocessed or minimally processed foods and culinary ingredients, and rose for ready-to-consume products. The caloric share of foods fell from 34.3% to 25.6% and from 37% to 12.7% for culinary ingredients. The share of ready-to-consume products rose from 28.7% to 61.7%, and the increase was especially noteworthy for those that were ultra-processed.Conclusions: The most important factor that has driven changes in Canadian dietary patterns between 1938 and 2011 is the replacement of unprocessed or minimally processed foods and culinary ingredients used in the preparation of dishes and meals; these have been displaced by ready-to-consume ultra-processed products. Nutrition research and practice should incorporate information about food processing into dietary assessments.