Ultra-processed food consumption and quality of life: a cross-sectional study in Iranian women

Author:

Hosseininasab Dorsa,Shiraseb Farideh,Bahrampour Niki,da Silva Alessandra,Hajinasab Mohammad Mahdi,Bressan Josefina,Mirzaei Khadijeh

Abstract

BackgroundUltra-processed foods (UPFs) have been associated with a higher intake of added sugars, sodium, and unhealthy fats; however, the relationship between UPFs and quality of life (QoL) is not well understood.MethodsThe present cross-sectional study included 193 Iranian women aged 18–48 years with a body mass index (BMI) of ≥25 kg/m2. UPFs were identified using the NOVA classification. QoL was evaluated using the SF-36 questionnaire. Anthropometric measurements and body composition were assessed using an appropriate method.ResultsThe mean BMI and fat-free mass (FFM) of the subjects were 30.90 kg/m2 and 46.69 kg, respectively. At first, a significant difference was observed in the height of women across tertiles of UPF consumption. The mean score of the total QoL scale was 66.90. Women who were in the tertile 3 of UPFs intake had 23.59 units lower the scale of limitation in physical capabilities and activity (score of role-physical) (β = −23.59, 95% CI: −37.77–9.40, p = 0.001). Among those with the highest adherence to UPF intake, there was an 8.76 unit reduction in addressing feelings of energy and fatigue (vitality domain) in model 2 (β = −8.76, 95% CI: −16.42–1.11, p = 0.02). Finally, a reduction of 15.78 units was observed in the mental health scale, specifically in the mental states of anxiety and depression, among participants in the third tertile of UPF intake (β = −15.78, 95% CI: −24.11–7.45, p < 0.001).ConclusionIncreased UPF consumption was associated with lower QoL in Iranian women. Further studies are needed to confirm these findings and develop effective strategies to promote healthy food choices.

Publisher

Frontiers Media SA

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