Energy contribution of NOVA food groups and sociodemographic determinants of ultra-processed food consumption in the Mexican population

Sep 23, 2017Public health nutrition

How Different NOVA Food Groups Add to Energy Intake and Social Factors Linked to Ultra-Processed Food Eating in Mexico

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Abstract

In 2012, 29.8% of energy in the Mexican diet came from ultra-processed foods (UPF).

Unprocessed or minimally processed foods contributed the highest energy at 54.0%.
Higher energy contribution from UPF was observed in pre-school-aged children compared to other age groups.
Urban residents had a 5.6 percentage point higher energy contribution from UPF than those in rural areas.
Individuals in the Central and North regions had greater UPF energy contributions compared to those in the South.
Higher socio-economic status was associated with a 4.5 percentage point increase in UPF energy contribution.
A higher educational level of the head of household was linked to an increase in UPF energy contribution, ranging from 3.4 to 7.8 percentage points.

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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.

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Energy contribution of NOVA food groups and sociodemographic determinants of ultra-processed food consumption in the Mexican population

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