Highly processed foods contribute to poor diet quality among Japanese adults HighlyProcessedFoods DietQuality HealthyEatingIndex Nutrients FoodProcessing HealthyEating HealthyLiving PublicHealth DietaryHabits CambridgeCore
By Bhavana KunkalikarApr 26 2023Reviewed by Benedette Cuffari, M.Sc. In a recent study published in the journal Public Health Nutrition, researchers explore the intake of highly processed foods with respect to overall diet quality.
As compared to non-HPFs, HPFs are associated with an unhealthy nutrition profile due to their higher total fat, trans fat, saturated fat, sodium, and free sugar content, along with their lower protein, vitamin, fiber, and mineral content. Thus, the consumption of HPFs, particularly in high amounts, may reduce diet quality.
A four-day dietary record was used to obtain information on the participants’ dietary habits. Participants were asked to document everything they ate and drank on four consecutive days, which involved weighing all food and drinks during the study period. Results The average age of the study cohort was 44.5 years, whereas their average body mass index was 23.3 kg/m2. When dishes made away from home were broken down by food group, cereals and starchy foods were the biggest contributors to overall energy consumption from HPFs, followed by fish, meat, eggs, sweets, fats and oils, and alcoholic drinks. When food-level grouping was used, these food groups were in the top five of the highest energy consumers.
The average Healthy Eating Index-2015 score was 51.1, whereas the average Nutrient-Rich Food Index 9.3 score was 621.9.
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