Food classification system based on food processing and its relationship with nutritional status of adults in Terengganu, Malaysia

Abstract

There is increased interest in the novel approach of classifying food based on the nature of its processing and its contribution towards diet-related diseases. Therefore, the main objective of this study is to determine the relationship between this novel food classification system and nutritional status of adults in Kuala Nerus, Terengganu. This cross-sectional study involved 200 respondents aged 18 years and above. A self- and researcher-administered questionnaire consisting of three different parts, namely a sociodemographic profile, nutritional status assessment, and food classification system (via two days 24 hours dietary recall) was used to collect data. SPSS version 20.0 was used for data analysis. Results showed that energy contributions of respondents were dominated by foods from group 1 and group 2 i.e. unprocessed food, minimally processed food and processed culinary ingredients. The energy contribution from ultra-processed food consumption was 24% of the average total daily energy consumption at 1818 kcal. The average nutritional status of respondents showed both BMI (M = 25.33, IQR = 6.79) and body fat percentage (M = 28.01, SD = 9.08) were overweight. Further data, including waist circumferences (M = 84.57 cm, SD = 11.7); fasting blood glucose level (M = 5.3 mmol/L, IQR = 0.80); total cholesterol (M = 4.60 mmol/L, IQR = 1.6); triglycerides (M = 1.00 mmol/L, IQR = 0.44); and LDL level (M = 2.74 mmol/L, IQR = 1.35) were normal. Systolic blood pressure (M = 112.50 mmHg, IQR = 20) and diastolic blood pressure (M = 78.84mmHg, SD = 11.73) were optimal, and the HDL levels of the respondents were borderline (M = 1.42mmol/L, IQR = 0.47). Pearson and Spearman correlations were performed to determine the relationship between ultra-processed food consumption and nutritional status and found no significant relationship between both variables. All in all, the findings can be used in the development of evidence-based interventions aimed at encouraging the consumption of minimally processed foods and reducing ultra-processed food consumption among the general public.