Exploring Consumption of Ultra‐Processed Foods and Diet Quality in the Context of Popular Low Carbohydrate and Plant‐Based Dietary Approaches

Date
2024-10-22
Authors
De La Motte, Kayla‐Anne Lenferna
Campbell, Jessica L
Zinn, Caryn
Supervisor
Item type
Journal Article
Degree name
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Abstract

This study investigates diet quality across four popular dietary patterns: Ketogenic Diet, Low‐Carbohydrate Healthy‐Fat, Vegetarian, and Vegan, employing the NOVA and Human Interference Scoring System (HISS) classification systems. Utilizing a modified Food Frequency Questionnaire (FFQ) and analyzing 168 participants' dietary habits, the research identifies notable differences in dietary quality among the dietary patterns. While all groups reported lower consumption of UPFs than the general population, plant‐based diets demonstrated higher UPF consumption than ketogenic and low carbohydrate diets. The study reveals that both NOVA and HISS effectively identify UPFs, with significant differences observed at various processing levels, except for UPFs where both systems showed similarity. This research contributes to the detailed understanding of diet quality within popular dietary patterns, highlighting the importance of considering food processing in dietary choices and the need for ongoing research to further elucidate the health implications of different types of UPFs.

Description
Keywords
32 Biomedical and Clinical Sciences , 3210 Nutrition and Dietetics , Complementary and Integrative Health , Dietary Supplements , Nutrition , Oral and gastrointestinal , 0908 Food Sciences , 1111 Nutrition and Dietetics , 3006 Food sciences , 3210 Nutrition and dietetics
Source
Food Science & Nutrition, ISSN: 2048-7177 (Print); 2048-7177 (Online), Wiley. doi: 10.1002/fsn3.4496
Rights statement
© 2024 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.