Exploring the understanding of the term “ultra-processed foods” by young consumers

Aguirre, Alejo; Borneo, María Teresa; Khori, Sandra El; Borneo, Rafael

doi:10.1016/j.foodres.2018.09.059

Cited by 39 publications

(36 citation statements)

References 14 publications

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“…In our analysis, both emerging and young adults obtained poor diet quality index scores, regardless of their mental status. It is well-known that young people have an excessive intake of soft drinks with sugar, cold meats and cuts and sweets, while their intake of vegetables and fruit is lower in comparison with older age groups [73][74][75][76][77]. In fact, our findings showed that 'never or hardly ever' consuming soft drinks, sweets and cold meats and cuts was higher as age increased among people with CMD in comparison with those without CMD, except in older adults.…”

Section: Main Findingscontrasting

confidence: 42%

Diet Quality According to Mental Status and Associated Factors during Adulthood in Spain

Cebrino

Cruz

2021

Nutrients

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Common mental disorders (CMD) are characterized by non-psychotic depressive symptoms, anxiety and somatic complaints, which affect the performance of daily activities. This study aimed to analyze prevalence of diet quality among adults with and without CMD from 2006 to 2017, to study the frequency of food consumption and diet quality according to mental status and age, and to determine which sociodemographic, lifestyle and health-related factors are associated with poor/moderate diet quality, according to mental status. A nationwide cross-sectional study was performed in adults with (n = 12,545) and without CMD (n = 48,079). The data were obtained from three Spanish National Health Surveys (2006, 2011/2012 and 2017). Two logistic regression analyses were used to identify factors associated with diet quality in people with and without CMD. Among those with CMD, the probability of having poor/moderate diet quality was significantly lower for overweight or obese people and those who took part in leisure-time physical activity. Among those without CMD, university graduates were less likely to have a poor/moderate diet quality. Good diet quality was observed more in older adults (≥65 years old) than in emerging (18–24 years old) or young adults (25–44 years old), regardless of mental status.

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Section: Main Findingscontrasting

confidence: 42%

Diet Quality According to Mental Status and Associated Factors during Adulthood in Spain

Cebrino

Cruz

2021

Nutrients

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“…Unprocessed or minimally processed foods and freshly prepared meals are gradually displaced by UPFs. The shift appeared initially in high and middle income countries, and then worldwide [11,12]. Transnational corporations are major factors that drive the production and sales of UPFs, along with their convenience, branding and aggressive marketing [13].…”

Section: Introductionmentioning

confidence: 99%

Consumption of ultra-processed foods and health outcomes: a systematic review of epidemiological studies

Chen

Zhang

Yang

et al. 2020

Nutr J

342

217

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Background: Consumption of ultra-processed foods (UPFs) plays a potential role in the development of obesity and other diet-related noncommunicable diseases (NCDs), but no studies have systematically focused on this. This study aimed to summarize the evidence for the association between UPFs consumption and health outcomes. Methods: A comprehensive search was conducted in PubMed, Embase, and Web of Science to identify all relevant studies. Epidemiological studies were included, and identified studies were evaluated for risk of bias.A narrative review of the synthesized findings was provided to assess the association between UPFs consumption and health outcomes. Results: 20 studies (12 cohort and 8 cross-sectional studies) were included in the analysis, with a total of 334,114 participants and 10 health outcomes. In a narrative review, high UPFs consumption was obviously associated with an increased risk of all-cause mortality, overall cardiovascular diseases, coronary heart diseases, cerebrovascular diseases, hypertension, metabolic syndrome, overweight and obesity, depression, irritable bowel syndrome, overall cancer, postmenopausal breast cancer, gestational obesity, adolescent asthma and wheezing, and frailty. It showed no significant association with cardiovascular disease mortality, prostate and colorectal cancers, gestational diabetes mellitus and gestational overweight. Conclusions: This study indicated a positive association between UPFs consumption and risk of several health outcomes. Large-scale prospective designed studies are needed to confirm our findings.

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“…With the purpose of having a better understanding of the preferences towards ''cured pulque,'' respondents were asked to mention the most preferred variety through an open question. The answers given by the 4% of the sample were considered for further analysis (Aguirre et al, 2019). Table 3 shows the most mentioned answer.…”

Section: Consumption Habitsmentioning

confidence: 99%

Identifying consumers’ profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico

Rojas-Rivas

Cuffia

2020

Food sci. technol. int.

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The aims of this work were to (i) identify the consumers’ profile of pulque through their consumption frequency and their sensory perception of this beverage and (ii) identify the factors that contribute to the valorization of pulque among Mexican consumers. A survey was designed and conducted with 221 consumers in pulque-selling locations (pulquerías) in a place of Central Mexico. Consumers were characterized according to their consumption frequency. Factors associated with the valorization of pulque were identified through Binary Logistic Regression model. Two types of consumers were identified: Frequent Consumers and Not Frequent Consumers. Both groups were comprised mostly of men, including students with medium to high levels of education. However, the first group showed more traditional and conservative behavior patterns since there was a higher proportion of consumers with a low educational level ( p < 0.05) and they had more years of consumption, spend more time in the selling locations, and preferred “natural pulque.” The second group of consumers was comprised mostly ( p < 0.05) of women, including students with a high educational level who prefer “cured pulque.” In this sense, our results showed that gender and time spent in the pulquerías together with sensory, cultural, and functional characteristics associated with the beverage influence its valorization among consumers. These results can help both producers and marketers to classify segments of consumers according to their preferences and consumption patterns in order to revalorize the pulque market. Finally, it is necessary to highlight that young consumers with high educational level show interest in this beverage, since for years its consumption has been associated with low-income populations.

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Exploring the understanding of the term “ultra-processed foods” by young consumers

Cited by 39 publications

References 14 publications

Diet Quality According to Mental Status and Associated Factors during Adulthood in Spain

Diet Quality According to Mental Status and Associated Factors during Adulthood in Spain

Consumption of ultra-processed foods and health outcomes: a systematic review of epidemiological studies

Identifying consumers’ profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico

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