Consumption of a variety of plant foods, ultra-processed foods, and risk for chronic disease: A dietary intervention

Background

The reliance on ultra-processed foods (UPF) as a source of energy has increased over the last decade. Consumption of UPF is associated with increased calorie intake and increased risk for chronic disease. An intentional increase of a variety of non-ultra-processed plant foods may decrease UPF intake and reduce risk for chronic disease.

Methods

The objective of this study was to determine whether an intervention to increase in the number of varieties of non-ultra-processed plant foods consumed each week along with grocery reimbursement was associated with reduced intake of UPF and reduced risk of chronic disease. An 8-week dietary intervention with the intention for subjects (22 were recruited and started the study, while 19 subjects completed the study) to consume at least 30 varieties of non-ultra-processed plant foods per week was conducted. Subjects watched a weekly educational module, received recipes and grocery lists, and received reimbursement for non-ultra-processed plant foods that were purchased. Diet assessments were conducted by 24-h recall and 3-day diet records. Fasting plasma glucose, C-reactive protein, LDL and HDL cholesterol, and anthropomorphic measurements were assessed at four time points.

Results

The number of different types of non-ultra-processed plant foods consumed each week was significantly increased after the 8-week intervention compared to before (34.7 ± 10.8 vs 23.1 ± 12.1; p < 0.001). The number of ultra-processed foods consumed per day was significantly lower during the intervention compared to the control period (5.32 ± 1.65 vs 6.54 ± 2.04; p = 0.02). There were no significant changes to biochemical or anthropomorphic following the 8-week intervention.

Discussion

Educating individuals on the importance of the variety of plant foods intake along with reducing the financial barrier for purchasing plant foods may be an effective way to reduce reliance on ultra-processed foods. More research is needed to determine whether an increase in varieties of plant foods and reduction in ultra-processed food intake impacts risk for chronic disease.