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Association between ultra-processed food and flavonoid intakes in a nationally representative sample of the US population.

Authors :
Leitão AE
Roschel H
Oliveira-Júnior G
Genario R
Franco T
Monteiro CA
Martinez-Steele E
Source :
The British journal of nutrition [Br J Nutr] 2024 Mar 28; Vol. 131 (6), pp. 1074-1083. Date of Electronic Publication: 2023 Nov 08.
Publication Year :
2024

Abstract

Consumption of ultra-processed food (UPF) has been associated with several chronic diseases and poor diet quality. It is reasonable to speculate that the consumption of UPF negatively associates with flavonoid dietary intake; however, this assumption has not been previously examined. The present study aims to assess association between the dietary contribution of UPF and flavonoid intake in the US population aged 0 years and above. We performed a cross-sectional analysis of dietary data collected by 24-h recalls from 7640 participants participating in the National Health and Nutrition Examination Survey 2017-2018. Foods were classified according to the Nova classification system. The updated US Department of Agriculture (USDA) Database for the Flavonoid Content of Selected Foods (Release 3.3) database was used to estimate total and six classes of flavonoid intakes. Flavonoid intakes were compared across quintiles of dietary contribution of UPF (% of total energy intake) using linear regression models. The total and five out of six class flavonoid intakes decreased between 50 and 70 % across extreme quintiles of the dietary contribution of UPF ( P <subscript>for linear trend</subscript> < 0·001); only isoflavones increased by over 260 %. Our findings suggest that consumption of UPF is associated with lower total and five of six class flavonoid intakes and with higher isoflavone intakes, supporting previous evidence of the negative impact of UPF consumption on the overall quality of the diet and health outcomes.

Details

Language :
English
ISSN :
1475-2662
Volume :
131
Issue :
6
Database :
MEDLINE
Journal :
The British journal of nutrition
Publication Type :
Academic Journal
Accession number :
37936338
Full Text :
https://doi.org/10.1017/S0007114523002568