BACKGROUND Ultra-processed foods are highly palatable and can be consumed anywhere at any time, but typically have a poor nutritional profile. Therefore, their contribution to total energy intake has been proposed as an indicator for studying overall dietary quality. OBJECTIVE The aim of this study was to investigate the associations between the energy contribution from ultra-processed foods and the intake of nutrients related to chronic non-communicable diseases in Mexico. DESIGN This study used a secondary analysis of cross-sectional data from the 2012 Mexican National Health and Nutrition Survey. PARTICIPANTS/SETTING This study included participants aged 1 year and older (n=10,087) who had completed a 1-day 24-hour recall. MAIN OUTCOME MEASURES Intake from added sugar (% kcal), total fat (% kcal), saturated fat (% kcal), protein (% kcal), dietary fiber (g/1,000 kcal), and dietary energy density (kcal/g) were measured. STATISTICAL ANALYSIS Multiple linear regression models adjusted for sociodemographic variables were fitted to assess the association between quintiles of energy contribution from ultra-processed foods and nutrient intake. RESULTS Mean reported energy contribution from ultra-processed foods to the Mexican population's diet ranged from 4.5% kcal in quintile 1 (Q1) to 64.2% kcal in quintile 5 (Q5). An increased energy contribution from ultra-processed foods was positively associated with intake from added sugar (Q1: 7.4% kcal; Q5: 17.5% kcal), total fat (Q1: 30.6% kcal; Q5: 33.5% kcal) and saturated fat (Q1: 9.3% kcal; Q5: 13.2% kcal), as well as dietary energy density (Q1: 1.4 kcal/g; Q5: 2.0 kcal/g) (P≤0.001); and inversely associated with intake from protein (Q1: 15.1% kcal; Q5: 11.9% kcal) and dietary fiber (Q1: 16.0 g/1,000 kcal; Q5: 8.4 g/1,000 kcal) (P≤0.001). CONCLUSIONS In the Mexican population, an increased energy contribution from ultra-processed foods was associated with a lower dietary quality with regard to intake of nutrients related to chronic non-communicable diseases. Future research is needed to identify barriers to eating a variety of unprocessed and minimally processed foods for the Mexican population, as well as effective public health strategies and policies to overcome these barriers.

中文翻译：

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墨西哥超加工食品消费与慢性非传染性疾病相关营养素摄入之间的关联

背景技术超加工食品非常可口，可以随时随地食用，但通常营养状况不佳。因此，它们对总能量摄入的贡献已被提议作为研究整体膳食质量的指标。目的 本研究的目的是调查墨西哥超加工食品的能量贡献与摄入与慢性非传染性疾病相关的营养素之间的关联。设计 本研究对 2012 年墨西哥国家健康和营养调查的横断面数据进行了二次分析。参与者/环境 本研究包括已完成 1 天 24 小时回忆的 1 岁及以上参与者 (n=10,087)。主要观察指标从添加糖（% kcal）、总脂肪（% kcal）、饱和脂肪（% kcal）、蛋白质（% kcal）、测量了膳食纤维（g/1,000 kcal）和膳食能量密度（kcal/g）。统计分析 对社会人口学变量进行调整的多元线性回归模型进行拟合，以评估超加工食品的能量贡献与营养摄入量之间的关联。结果 超加工食品对墨西哥人口饮食的平均报告能量贡献范围从五分之一 (Q1) 的 4.5% kcal 到五分位 5 (Q5) 的 64.2% kcal。超加工食品的能量贡献增加与添加糖（Q1：7.4% kcal；Q5：17.5% kcal）、总脂肪（Q1：30.6% kcal；Q5：33.5% kcal）和饱和脂肪（ Q1：9.3% kcal；Q5：13.2% kcal），以及膳食能量密度（Q1：1.4 kcal/g；Q5：2.0 kcal/g）（P≤0.001）；并且与蛋白质摄入量呈负相关（Q1：15.1%大卡；Q5：11.9% kcal）和膳食纤维（Q1：16.0 g/1,000 kcal；Q5：8.4 g/1,000 kcal）（P≤0.001）。结论 在墨西哥人口中，超加工食品的能量贡献增加与慢性非传染性疾病相关营养素摄入量的膳食质量下降有关。未来的研究需要确定墨西哥人口食用各种未加工和最低限度加工食品的障碍，以及克服这些障碍的有效公共卫生战略和政策。超加工食品提供的能量增加与慢性非传染性疾病相关营养素摄入方面的膳食质量下降有关。未来的研究需要确定墨西哥人口食用各种未加工和最低限度加工食品的障碍，以及克服这些障碍的有效公共卫生战略和政策。超加工食品提供的能量增加与慢性非传染性疾病相关营养素摄入方面的膳食质量下降有关。未来的研究需要确定墨西哥人口食用各种未加工和最低限度加工食品的障碍，以及克服这些障碍的有效公共卫生战略和政策。