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Fat intake and processed foods -

This study used the most recent national dietary data available and compared the findings with estimates. Data for this study came from two population-representative cross-sectional surveys conducted by Statistics Canada: the CCHS -Nutrition Cycle 2. Canadian household residents of any age and those aged 1 or older living in the 10 Canadian provinces were the target populations of each survey.

Note 21 Note 22 Both surveys excluded full-time members of the Canadian Forces and persons who lived on reserves or in other Aboriginal settlements, in some remote areas, or in institutions.

Each survey asked respondents to recall everything they ate and drank from midnight to midnight during the previous 24 hours, and to include detailed food descriptions and the amounts consumed.

The Automated Multiple Pass Method adapted for Canada was used in both surveys to help participants maximize their recall of the foods and drinks consumed.

Data were mainly collected in person for the first recall and via telephone for the second recall. The analytic sample of this study comprised respondents aged 2 years or older with a valid hour dietary recall and with reported intake of greater than zero calories.

Breastfeeding children were excluded because it is not possible to estimate total energy intake for this group. All food and drink items reported by respondents were classified according to NOVA a name, not an acronym , an internationally recognized system of classifying foods by the extent and purpose of industrial food processing.

Note 1 Note 3 Note 6 Note 23 NOVA classifies foods into one of four groups: 1 unprocessed or minimally processed foods, 2 processed culinary ingredients, 3 processed foods, and 4 ultra-processed foods UPF.

Group 1 foods include fresh, dry and frozen fruits and vegetables; freshly squeezed fruit juice; fresh meat, poultry and seafood; milk and plain yogurt; eggs; legumes; pasta; and cereals and flour.

Group 2 foods include culinary ingredients such as sugar, salt, butter and vegetables oils. Group 3 foods are made by adding culinary ingredients to Group 1 foods and include cheese; canned fruits and vegetables; salted, cured and canned meat or fish; and simple breads e.

Finally, Group 4 foods are ultra-processed, and were the primary focus of this study. These foods were further categorized as mass-produced industrial breads and buns including whole grain ; reconstituted meat products e.

The classification of food items into NOVA groups proceeded in two phases, similar to previously published protocols, Note 9 Note 13 Note 24 and is summarized in Figure 1.

Basic foods are foods that cannot be broken down into other food items e. Note 22 Energy values i. Classification of food items into NOVA groups and subgroups was done based on food item description not on nutrient profile and followed previously published specifications.

Note 6 The food items were classified first; identical or analogous food items from were automatically assigned the NOVA classification, leaving food items to be classified manually. In the second phase, the Food Recipe Level file was searched to identify frozen meals, lunch kits and ultra-processed dishes in order to subsequently re-classify their underlying ingredients as ultra-processed Figure 1.

As a first step, a keyword search was conducted of common ultra-processed dishes e. This list was not meant to be exhaustive and represents dishes most commonly consumed in quick-service settings, based on the survey data. Next, information on the consumption or preparation location of the flagged dishes was reviewed.

In , respondents were specifically asked about the location of food consumption. However, some respondents reported the location of food consumption rather than of food preparation.

Therefore, this variable represents a mix of the two concepts. Note 22 For data, an analogous approach to was applied for flagged dishes prepared or consumed in a quick-service setting. For both surveys, the initial ingredient-based classification was maintained if a flagged dish was prepared or consumed elsewhere e.

For example, if a hamburger was prepared or consumed in a fast-food restaurant, then all of its underlying ingredients e. However, if the same hamburger was prepared or consumed at home, then the initial classification was maintained i.

Two coauthors J. Polsky and J. Moubarac independently classified food items according to NOVA; a small number of discrepancies were discussed and resolved. UPF consumption was measured as the relative contribution of UPF to total daily energy intake, expressed as the percentage of total daily kilocalories from UPF.

Note 25 Dietary energy from alcohol was excluded because alcoholic drinks are not immediately classifiable by NOVA. Note 6. Descriptive statistics were used to calculate the mean energy contribution of UPF overall and by UPF subgroup for the overall Canadian population and by age-sex group.

Age-sex groups were defined based on key life course stages: young children aged 2 to 5 years , children aged 6 to 12 , adolescent females and males aged 13 to 18 , adult females and males aged 19 to 54 , and older adult females and males aged 55 or older.

Only data from the first recall were used to estimate mean intakes, which are equivalent to mean usual i. To estimate the distribution of the usual energy contributed by UPF , this analysis employed the univariate National Cancer Institute NCI method. Note 27 Note 28 This method involves using data from both dietary recalls, allowing within-person day-to-day variability in food intake to be accounted for.

Separate models were generated for each age-sex group, with both survey years pooled to provide more stable estimates of the variance components. All models adjusted for recall day weekday or weekend , sequence of recall first or second , survey cycle and the following sociodemographic covariates: world region of birth North America; South America, Central America and the Caribbean; Asia; Europe; and other , highest household-level education high school or less, some post-secondary, university degree or above , household income adequacy quintiles of adjusted household income ratio to the low income cut-off , and household food security status food secure, moderately insecure, severely insecure as a complementary measure of economic vulnerability.

T-tests were used to assess differences between survey cycles in the mean proportion of energy from UPF. Analyses were conducted in SAS version 9. Survey sampling weights were applied to account for the complex sampling design and unequal probability of selection. Bootstrap weights provided with each survey year were used to calculate robust standard errors.

To account for the change in how the location of food preparation or consumption was measured between and , as a sensitivity analysis, the mean energy contributions of UPF were compared across survey years based on only the initial phase of NOVA classification i. Additionally, the proportion of Canadians who reported consuming selected common ultra-processed dishes i.

Self-reported dietary intakes are prone to misreporting i. Energy underreporting was indeed shown to be higher in the CCHS -Nutrition, Note 29 and there is concern that UPF may be differentially underreported because of social desirability bias.

Note 30 Drawing comparisons within a comparable category of reporters i. At the national level, UPF contributed the largest share of total daily energy in both years on average, Since , the dietary share of UPF declined by a small but significant amount overall and across most age-sex groups, except among adults aged 55 or older Table 2.

The largest decline was among adolescent females, with a drop of nearly 7 percentage points in the mean energy contributed by UPF. This was accompanied by higher energy contributions from unprocessed or minimally processed foods and from processed foods. In contrast, UPF contributed approximately 3 percentage points more in total energy among adults aged 55 or older in compared with , while the energy contribution of unprocessed or minimally processed foods dropped by about 3 to 4 percentage points.

The three UPF subgroups with the largest absolute differences in mean energy contribution between survey years are shown in Figure 2 for children and adolescents and in Figure 3 for adults. For children and adolescent females, fruit juices and fruit drinks contributed significantly less energy in , whereas ultra-processed breads contributed substantially more energy for all children and adolescents including adolescent females, data not shown Figure 2.

Bread intake was also substantially higher in for adults of all ages Figure 3. In contrast, the energy contributions of fast-food and frozen dishes decreased by 1.

At the national level, bread was the leading source of UPF intake in both years, increasing from 7. The energy contributions of other UPF subgroups decreased slightly from to for example, the energy contribution of fast-foods and frozen dishes decreased from 5.

Among the overall Canadian population, the usual energy contributed by UPF was persistently high in both survey years, although it has shifted downward since for example, the median proportion of usual energy intake from UPF was There is currently no published guidance on optimal levels of UPF intake.

Similar patterns of lower usual UPF intake in were seen among children and adolescents Figure 4 and younger adults Figure 5. For adults aged 55 or older, the distribution shifted upward, indicating higher usual intake of UPF in Figure 5. In , the lowest median usual intake of UPF was observed among females aged 19 to 54 contributing Analyses based only on the initial Phase I classification of ingredients and basic foods resulted in findings that were highly consistent with those of the main analysis.

Using this approach, the mean energy contribution of UPF among the overall population was estimated at Age- and sex-specific patterns were also in line with the main analysis, showing slightly lower intakes of UPF in than in for all age-sex groups, except for adults aged 55 or older data not shown.

Additionally, slightly fewer Canadians reported consuming selected ultra-processed dishes i. Finally, analyses restricted to plausible energy reporters produced a pattern of findings that was highly consistent with results based on the full sample data not shown.

As in , the energy contribution of UPF in Canadian diets remained high in Despite these persistently high levels of UPF consumption, the share of total energy from UPF declined slightly since overall and among children, adolescents and younger adults, although with some variation across subgroups of UPF.

In contrast, UPF contributed more energy for adults aged 55 or older. Home Healthy Living Healthy Eating Eat Smart Fats Saturated Fat. What are saturated fats? Saturated fats are typically solid at room temperature. How do saturated fats affect my health?

What foods contain saturated fat? Apply this general guidance regardless of where your food is prepared or consumed: Balance calorie intake with calorie needs to achieve and maintain a healthy weight.

Choose whole grains, lean and plant-based protein and a variety of fruits and vegetables. Limit salt, sugar, animal fat, processed foods and alcohol.

What are alternatives to replace saturated fats in the foods I eat? Should I eat them or not? First Name required. Last Name required. Email required. Zip Code required. I agree to the Terms and Conditions and Privacy Policy. Last Reviewed: Nov 1, Nationally Supported by. Learn more about Lipton.

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When Fat intake and processed foods comes to folds fat, what matters most is the type of fat you eat. Contrary to proceesed dietary advice promoting low-fat dietsnewer research shows that healthy fats are necessary and beneficial for health. Fat is an important part of a healthy diet. Walter Willett and Amy Myrdal Miller, M. Siri-Tarino, P. Processed foods, such as ready meals, flods goods, Fat intake and processed foods processed intwke, can have negative health Fag. Consuming highly or heavily processed foods orocessed lead to weight gain, increase the risk of Recovery and regeneration strategies 2 diabetes, Fatt more. However, chemically processed foods, also called ultra-processed foods, tend to be high in sugarartificial ingredients, refined carbohydratesand trans fats. Because of this, they are a major contributor to obesity and illness around the world. In recent decades, ultra-processed food intake has increased dramatically worldwide. Mechanical processing — such as grinding beef, heating vegetables, or pasteurizing foods — does not necessarily make foods unhealthful.

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