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

Published online by Cambridge University Press:  08 November 2023

Alice Erwig Leitão Open the ORCID record for Alice Erwig Leitão [Opens in a new window] ,
Hamilton Roschel ,
Gersiel Oliveira-Júnior ,
Rafael Genario ,
Tathiane Franco ,
Carlos Augusto Monteiro  and
Euridice Martinez-Steele
Alice Erwig Leitão
Affiliation:
Applied Physiology and Nutrition Research Group – Center of Lifestyle Medicine, Faculdade de Medicina FMUSP, Universidade de São Paulo, São Paulo, Brazil School of Physical Education and Sport, University of Sao Paulo, São Paulo, Brazil
Hamilton Roschel
Affiliation:
Applied Physiology and Nutrition Research Group – Center of Lifestyle Medicine, Faculdade de Medicina FMUSP, Universidade de São Paulo, São Paulo, Brazil School of Physical Education and Sport, University of Sao Paulo, São Paulo, Brazil
Gersiel Oliveira-Júnior
Affiliation:
Applied Physiology and Nutrition Research Group – Center of Lifestyle Medicine, Faculdade de Medicina FMUSP, Universidade de São Paulo, São Paulo, Brazil
Rafael Genario
Affiliation:
Applied Physiology and Nutrition Research Group – Center of Lifestyle Medicine, Faculdade de Medicina FMUSP, Universidade de São Paulo, São Paulo, Brazil
Tathiane Franco
Affiliation:
Applied Physiology and Nutrition Research Group – Center of Lifestyle Medicine, Faculdade de Medicina FMUSP, Universidade de São Paulo, São Paulo, Brazil
Carlos Augusto Monteiro
Affiliation:
Departament of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil Center for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil
Euridice Martinez-Steele*
Affiliation:
Departament of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil Center for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil
*
*Corresponding author: Euridice Martinez-Steele, email emar_steele@hotmail.com
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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 (Pfor linear trend < 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.

Keywords

Flavonoid intakeFlavonoid classesUltra-processed foodsNational Health and Nutrition Examination Survey
Type
Research Article
Information
British Journal of Nutrition , Volume 131 , Issue 6 , 28 March 2024 , pp. 1074 - 1083
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Copyright
© The Author(s), 2023. Published by Cambridge University Press on behalf of The Nutrition Society

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