Ultra-Processed Foods and Dietetic Practice: Findings From a Survey and Focus Group With UK Dietitians

IF 2.9 3区医学 Q3 NUTRITION & DIETETICS

Journal of Human Nutrition and Dietetics Pub Date : 2025-02-11 DOI:10.1111/jhn.70029

Veronica Moran, Sally G. Moore, Peter Ho

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Abstract

Background

Food processing converts fresh food into products and is of interest to nutrition professionals including dietitians given emerging evidence linking consumption of 'ultra-processed' products with health.

Objective

To explore dietitians' professional practice around the topic of processed foods and health, including their perceptions of individual food products.

Methods

An online survey was developed to evaluate professional involvement, confidence and views using a 5-point scale (i.e., 1 = never, 5 = daily). Respondents' perceptions of three products were also obtained, including level of processing (LoP) (from 1 = unprocessed to 5 = ultra-processed) and recommended frequency of consumption (FoC) (from 1 = avoid to 5 = several times/day). Eligible survey respondents (UK dietitians) were recruited via the British Dietetic Association and social media. Data were analysed descriptively. A focus group was held with five dietitians to discuss current practice around this topic. Verbal data were thematically analysed.

Results

Survey respondents (n = 366) possessed an average of 13 ± 9.8 years practising across various specialisms. Most discussed (82%) and provided guidance on (77%) processed foods and health monthly or more frequently, with 'high' levels of confidence (61%–59%), and agreed that healthy diets may include processed (94%) or 'highly/ultra' processed (71%) foods. Perceptions of each individual food product varied, yet the largest proportion of respondents selected LoP and FoC options for Tinned tomatoes: 'minimally processed' (54%), 'several times/week' (69%); mycoprotein mince: 'highly/ultra-processed' (57%), 'several times/month' (40%); and wholemeal bread: 'processed' (46%), 'several times/week' (58%). Focus group themes included uncertainties in definitions of ultra-processed and negative consumer perceptions around processing.

Conclusion

This first survey of UK dietitians on processed foods suggests that dietetic practice frequently involves this topic and that views on the role of these foods in healthy diets are varied. Respondents also possessed a range of perceptions on the LoP of individual products, and further work is now warranted to support future development for dietetic practice.

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超加工食品和饮食实践：来自英国营养师调查和焦点小组的发现

食品加工将新鲜食品转化为产品，这引起了包括营养师在内的营养专业人士的兴趣，因为越来越多的证据表明，“超加工”产品的消费与健康有关。目的探讨营养师围绕加工食品与健康这一主题的专业实践，包括他们对个别食品的看法。方法采用5分制（即1 =从不，5 =每天）在线调查，评估专业参与、信心和观点。还获得了受访者对三种产品的看法，包括加工水平（LoP）（从1 =未加工到5 =超加工）和建议消费频率（FoC）（从1 =避免到5 =每天几次）。合格的调查对象（英国营养师）是通过英国饮食协会和社交媒体招募的。对数据进行描述性分析。五名营养师参加了一个焦点小组，讨论围绕这一主题的当前实践。对口头资料进行主题分析。结果调查对象（n = 366）在不同专业平均执业13±9.8年。大多数人每月或更频繁地讨论（82%）和提供关于加工食品与健康的指导（77%），“高度”有信心（61%-59%），并同意健康饮食可包括加工食品（94%）或“高度/超”加工食品（71%）。对每种食品的看法各不相同，但最大比例的受访者选择了LoP和FoC罐装西红柿选项：“最低限度加工”（54%），“几次/周”（69%）；真菌蛋白肉末：“高度/超加工”（57%），“每月几次”（40%）；全麦面包：“加工过”（46%），“每周加工几次”（58%）。焦点小组的主题包括超加工定义的不确定性和消费者对加工的负面看法。英国营养学家对加工食品的首次调查表明，饮食实践经常涉及这一主题，对这些食品在健康饮食中的作用的看法各不相同。受访者还对个别产品的LoP有一系列的认识，现在需要进一步的工作来支持饮食实践的未来发展。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Human Nutrition and Dietetics 医学-营养学

CiteScore

5.30

自引率

15.20%

发文量

133

审稿时长

6-12 weeks

期刊介绍： Journal of Human Nutrition and Dietetics is an international peer-reviewed journal publishing papers in applied nutrition and dietetics. Papers are therefore welcomed on: - Clinical nutrition and the practice of therapeutic dietetics - Clinical and professional guidelines - Public health nutrition and nutritional epidemiology - Dietary surveys and dietary assessment methodology - Health promotion and intervention studies and their effectiveness - Obesity, weight control and body composition - Research on psychological determinants of healthy and unhealthy eating behaviour. Focus can for example be on attitudes, brain correlates of food reward processing, social influences, impulsivity, cognitive control, cognitive processes, dieting, psychological treatments. - Appetite, Food intake and nutritional status - Nutrigenomics and molecular nutrition - The journal does not publish animal research The journal is published in an online-only format. No printed issue of this title will be produced but authors will still be able to order offprints of their own articles.