Türkiye Beslenme ve Sağlık Araştırması Verilerine Göre Ultra İşlenmiş Gıda Tüketim Durumu ve Tüketim ile İlişkili Bazı Sosyodemografik Özellikler

Abstract

Foods have different characteristics and they cause some health consequences associated with them when consumed. With the effects of changing nutrition patterns, nutrition-related health problems and food technologies, classification systems based on food processing such as NOVA have been proposed. There are findings that ultra-processed foods (UPFs), which correspond to the highest level of processing in these systems, cause non-communicable diseases such as obesity, hypertension, anxiety, cardiovascular diseases and increased mortality. For this reason, by using the data from the Turkey Nutrition and Health Survey 2017, the amount of estimated UPF consumption and related nutritional values and the factors influencing UPF consumption were determined. 50.4% of 12 609 participants aged 15 and over included in the study were women, 65.4% were married, mean age was 40.77±17.31 years, mean education duration was 8.85±4.91 years, mean BMI was 27.76±6.23, 33.1% of participants are to-bacco users. The average daily energy intake is 1912.56±736.36 kcal, of which 605.30±422.69 kcal (30.64±15.42%) is from UPFs. The daily UPF consumption amount is 261.83±219.41 g, which constitutes 15.98±11.43% of all consumed foods. The most consumed UPF groups are ultra-processed breads (61.2%), soft drinks (16.1%) and pastries (6.3%). The ranking of the energy share from UPFs is ultra-pro-cessed breads (62.87%), oils and fats (9.9%), and pastries (8.7%). Being male, student, tenant, thin body perception, using tobacco and its products, having food security problems in the past year increase UPF consumption; and being male, student, never married, having difficulty/not being able to make it through the month with the money earned, having too many people in the household, thin body perception, using tobacco and products, and having food security problems in the past year increases the energy share of UPFs. Interventions to reduce UPF consumption should be planned by giving priority to these groups.