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

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aut.relation.journalFood Science & Nutrition
dc.contributor.authorDe La Motte, Kayla‐Anne Lenferna
dc.contributor.authorCampbell, Jessica L
dc.contributor.authorZinn, Caryn
dc.date.accessioned2024-11-03T21:58:21Z
dc.date.available2024-11-03T21:58:21Z
dc.date.issued2024-10-22
dc.description.abstractThis 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.
dc.identifier.citationFood Science & Nutrition, ISSN: 2048-7177 (Print); 2048-7177 (Online), Wiley. doi: 10.1002/fsn3.4496
dc.identifier.doi10.1002/fsn3.4496
dc.identifier.issn2048-7177
dc.identifier.issn2048-7177
dc.identifier.urihttp://hdl.handle.net/10292/18223
dc.languageen
dc.publisherWiley
dc.relation.urihttps://onlinelibrary.wiley.com/doi/10.1002/fsn3.4496
dc.rights© 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.
dc.rights.accessrightsOpenAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subject32 Biomedical and Clinical Sciences
dc.subject3210 Nutrition and Dietetics
dc.subjectComplementary and Integrative Health
dc.subjectDietary Supplements
dc.subjectNutrition
dc.subjectOral and gastrointestinal
dc.subject0908 Food Sciences
dc.subject1111 Nutrition and Dietetics
dc.subject3006 Food sciences
dc.subject3210 Nutrition and dietetics
dc.titleExploring Consumption of Ultra‐Processed Foods and Diet Quality in the Context of Popular Low Carbohydrate and Plant‐Based Dietary Approaches
dc.typeJournal Article
pubs.elements-id573839
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