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Trends in food consumption according to the degree of food processing among the UK population over 11 years

Published online by Cambridge University Press:  19 October 2022

Mariana Madruga Open the ORCID record for Mariana Madruga [Opens in a new window] ,
Eurídice Martínez Steele ,
Christian Reynolds Open the ORCID record for Christian Reynolds [Opens in a new window] ,
Renata Bertazzi Levy  and
Fernanda Rauber
Mariana Madruga*
Affiliation:
Department of Preventive Medicine, School of Medicine, University of São Paulo, São Paulo, Brazil Center for Epidemiological Research in Nutrition and Health, University of São Paulo, São Paulo, Brazil
Eurídice Martínez Steele
Affiliation:
Center for Epidemiological Research in Nutrition and Health, University of São Paulo, São Paulo, Brazil Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
Christian Reynolds
Affiliation:
Centre for Food Policy, City, University of London, London, UK
Renata Bertazzi Levy
Affiliation:
Department of Preventive Medicine, School of Medicine, University of São Paulo, São Paulo, Brazil Center for Epidemiological Research in Nutrition and Health, University of São Paulo, São Paulo, Brazil
Fernanda Rauber
Affiliation:
Department of Preventive Medicine, School of Medicine, University of São Paulo, São Paulo, Brazil Center for Epidemiological Research in Nutrition and Health, University of São Paulo, São Paulo, Brazil Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
*
* Corresponding author: Dr M. Madruga, email mariana.madruga@gmail.com
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Abstract

Although ultra-processed foods represent more than half of the total energy consumed by the UK population, little is known about the trend in food consumption considering the degree of food processing. We evaluated the trends of the dietary share of foods categorised according to the NOVA classification in a historical series (2018–2019) among the UK population. Data were acquired from the NDNS, a survey that collects diet information through a 4-d food record. We used adjusted linear regression to estimate the dietary participation of NOVA groups and evaluated the linear trends over the years. From 2008 to 2019, we observed a significant increase in the energy share of culinary ingredients (from 3·7 to 4·9 % of the total energy consumed; P-trend = 0·001), especially for butter and oils; and reduction of processed foods (from 9·6 to 8·6 %; P-trend = 0·002), especially for beer and wine. Unprocessed or minimally processed foods (≅30 %, P-trend = 0·505) and ultra-processed foods (≅56 %, P-trend = 0·580) presented no significant change. However, changes in the consumption of some subgroups are noteworthy, such as the reduction in the energy share of red meat, sausages and other reconstituted meat products as well as the increase of fruits, ready meals, breakfast cereals, cookies, pastries, buns and cakes. Regarding the socio-demographic characteristics, no interaction was observed with the trend of the four NOVA groups. From 2008 to 2019 was observed a significant increase in culinary ingredients and a reduction in processed food. Furthermore, it sheds light on the high share of ultra-processed foods in the contemporary British diet.

Keywords

National diet and nutrition surveyFood consumptionFood processingUK
Type
Research Article
Information
British Journal of Nutrition , Volume 130 , Issue 3 , 14 August 2023 , pp. 476 - 483
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Copyright
© The Author(s), 2022. Published by Cambridge University Press on behalf of The Nutrition Society

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