Ultra-Processed Food Consumption and Chronic Non-Communicable Diseases-Related Dietary Nutrient Profile in the UK (2008–2014)

TLDR

The study quantified the contribution of ultra‑processed foods to the UK diet and examined how this relates to nutrient profiles linked to chronic non‑communicable disease risk. Using cross‑sectional data from the UK National Diet and Nutrition Survey (2008‑2014), the authors analyzed four‑day food diaries and classified foods by the NOVA system. Ultra‑processed foods accounted for 56.8% of energy intake, and higher consumption was associated with increased carbohydrates, free sugars, total and saturated fats, and sodium, while protein, fibre, and potassium fell; free sugars rose from 9.9% to 15.4% of energy across quintiles, and the prevalence of exceeding upper limits for free sugars and sodium increased 85% and 55%, respectively, suggesting that reducing ultra‑processed food intake could improve diet quality and reduce NCD risk.

Abstract

We described the contribution of ultra-processed foods in the U.K. diet and its association with the overall dietary content of nutrients known to affect the risk of chronic non-communicable diseases (NCDs). Cross-sectional data from the U.K. National Diet and Nutrition Survey (2008⁻2014) were analysed. Food items collected using a four-day food diary were classified according to the NOVA system. The average energy intake was 1764 kcal/day, with 30.1% of calories coming from unprocessed or minimally processed foods, 4.2% from culinary ingredients, 8.8% from processed foods, and 56.8% from ultra-processed foods. As the ultra-processed food consumption increased, the dietary content of carbohydrates, free sugars, total fats, saturated fats, and sodium increased significantly while the content of protein, fibre, and potassium decreased. Increased ultra-processed food consumption had a remarkable effect on average content of free sugars, which increased from 9.9% to 15.4% of total energy from the first to the last quintile. The prevalence of people exceeding the upper limits recommended for free sugars and sodium increased by 85% and 55%, respectively, from the lowest to the highest ultra-processed food quintile. Decreasing the dietary share of ultra-processed foods may substantially improve the nutritional quality of diets and contribute to the prevention of diet-related NCDs.