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Description of energy intake by degree of food processing. National Survey on Nutrition and Health of 2018-2019.
- Source :
-
Archivos argentinos de pediatria [Arch Argent Pediatr] 2023 Oct 01; Vol. 121 (5), pp. e202202861. Date of Electronic Publication: 2023 Mar 09. - Publication Year :
- 2023
-
Abstract
- Introduction. Worldwide, children and adolescents lead the consumption of ultra-processed foods. The objective of this study was to describe the energy intake by the degree of food processing by age group in the urban population over 2 years of age in Argentina. Population and methods. Cross-sectional study based on data from the 2nd National Survey on Nutrition and Health of 2018-2019 conducted using a multistage probability sample from urban areas of Argentina. Data were collected from a 24-hour recall and were analized, for each age group, the daily energy intake from 1) unprocessed or minimally processed foods; 2) processed culinary ingredients; 3) processed foods; and 4) ultra-processed foods. A descriptive, statistical analysis was performed. Results. In 15 444 individuals older than 2 years, minimally processed foods accounted for 34.5% of daily energy; ultra-processed foods, 26.0%; processed foods, 23.0%; and culinary ingredients, 16.6%. The percentage of energy from ultra-processed foods is higher in children and adolescents than in adults (p < 0.01), while the trend is the opposite from processed foods and culinary ingredients (p < 0.01). Cookies, pastries, sweetened beverage and confectionery accounted for two-thirds of the energy contributed by ultra-processed foods. Conclusion. Children and adolescents in urban areas in Argentina showed the highest energy intake from ultra-processed. Food policies should consider the characteristics of each age group to promote a healthier diet.<br /> (Sociedad Argentina de Pediatría.)
Details
- Language :
- English; Spanish; Castilian
- ISSN :
- 1668-3501
- Volume :
- 121
- Issue :
- 5
- Database :
- MEDLINE
- Journal :
- Archivos argentinos de pediatria
- Publication Type :
- Academic Journal
- Accession number :
- 36857126
- Full Text :
- https://doi.org/10.5546/aap.2022-02861.eng