Ultra-processed food consumption and its association with nutritional, functional, and health characteristics in Brazilian elders

Abstract

Aims: to estimate the dietary energy contribution of ultra-processed foods and the association on nutritional dietary profile, nutritional status, chronic disease, and functional capacity of Brazilian elders. Methods: we performed an epidemiology cross-sectional study conducted with 332 participants (≥60 years old). Food consumption was measured by three 24-h food recall. Foods were classified according to NOVA classification as in natura/minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods. Anthropometric variables were used to assess nutritional status, and scales of activities of daily living to assess functional capacity. Chronic diseases were self-reported. Results: the average daily consumption of energy was 2433,96 kcal, being 10.44% from ultra-processed foods. Elders with higher ultra-processed foods intake showed higher consumption of energy, added sugar, total and saturated fat, and fewer consumption of proteins, fibres, potassium, magnesium, iron, zinc, copper, selenium, B6 vitamin e folate. Most participants were independent for functional capacity, overweight, and very high risk for cardiovascular disease, but no statistical significance was observed. No association was found between ultra-processed foods and nutritional dietary profile, nutritional status, chronic disease, and functional capacity. Conclusions: elders who had the highest ultra-processed foods consumption had lower diet quality, although no influences on nutritional status and health variables assessed were observed in this sample.