Höfundar:
Steina Gunnarsdóttir, Rut Arnardóttir, Jóhanna Eyrún Torfadóttir, Hólmfríður Þorgeirsdóttir, Ólöf Guðný Geirsdóttir, María Guðjónsdóttir, Ólafur Ögmundarson, Þórhallur Ingi Halldórsson, Ingibjörg Gunnarsdóttir, Bryndís Eva Birgisdóttir
Introduction:Ultra-processed foods (UPF) are generally energy dense and low in nutrients, while also palatable, cheap, heavily advertised, and omnipresent, including products such as sweets, cakes, sweetened beverages, and fast food as well as many breakfast cereals and bread. The aim of this study was to describe the consumption of UPF in Iceland.
Methods:This cross-sectional study utilizes data from the Icelandic National Dietary Survey (Landskönnun á mataræði), conducted between 2019-2021(N=822). The average values of the two 24-h dietary recalls were used to describe the diet of the population. The NOVA classification system was used to classify food and drinks in the ISGEM nutrition database as; Unprocessed or minimally processed food (I), processed culinary ingredients (II), processed foods (III), and ultra-processed foods (IV).
Results:On average, 42% of calories consumed came from UPF, with average within quartiles of 22%, 36%, 47%, 62%, respectively in ascending order. Consumption was highest in the youngest age group, 18-39 years, had the highest intake of calories from UPF, or 46%, while the same numbers were 41% and 39% for 40-59 and 60-80 years, respectively (p<0.001). The total energy intake as well as intake of added sugar (p<0.001) increased with higher intake of UPF, while protein intake decreased (p<0.001).
Conclusions:UPF makes up almost half of the daily energy intake of the Icelandic diet, with negative implications on diet quality. Further studies are needed to improve our understanding on the intake of UPF and other aspects of sustainability such as environment, economic and social aspects as well as health.