Ultra-Processed Foods Consumption Is Associated With Intakes of Critical Nutrients Related to Non-Communicable Diseases Among Adults in Dakar, Senegal.

Abstract

Objectives: Nutritional transition in Senegal favors the exposure to ultra-processed foods (UPF) which are linked to the development of non-communicable diseases (NCDs). This study aimed to assess UPF consumption and their contribution to dietary intakes of critical nutrients associated with NCDs.

Methods: Dietary intakes of 301 urban adults were assessed using a multi-step 24-hour dietary recall. Foods consumed were classified using the NOVA classification, and nutrient composition was determined using nutritional labels or food composition tables.

Results: UPF contributed to 17.4% of total energy, 43% of free sugars, 26.9% of total fat, 24.4% of sodium and 24% of potassium intakes. Higher UPF consumption was associated with higher intakes of energy, free sugars, fat, potassium and protein. Higher UPF consumption was also positively associated with a non-recommended intake level of total fat (OR = 2.56; p = 0.002) while a negative association was found with non-recommended intake levels of potassium (OR = 0.01; p < 0.001) and protein (OR = 0.43; p = 0.009).

Conclusion: UPF contribute significantly to the intakes of critical nutrients, are associated with poor diet quality and might be a major determinant of the incidence and prevalence of non-communicable diseases.