Ultra-Processed Food Classification, their Contribution to Sodium and Added Sugar Availability, and its Relationship with Nutritional Status among Adults in Terengganu, Malaysia
- Author:
Asma’ A
;
- Collective Name:Lokman N.A.H , Hayati M.Y , Zainuddin A.A
- Publication Type:Journal Article
- Keywords:
NOVA food classification, ultra-processed, sodium, added sugar, nutritional status, Malaysia
- From:
The International Medical Journal Malaysia
2019;18(3):49-58
- CountryMalaysia
- Language:English
-
Abstract:
Introduction: This cross-sectional study aims to determine the provision of foods according to NOVA
classifications (an ultra-processed classification), to assess contribution of sodium and added sugar
availability in each of NOVA food groups, and to evaluate nutritional status as well as to determine the
relationship between sodium, added sugar availability of each NOVA foods groups and nutritional status
among adults in Terengganu. Materials and methods: About 200 respondents aged between 18 and 59 years
old from Kuala Nerus, Terengganu were recruited. Their dietary intake from two days of 24-hour dietary
recall underwent NOVA classification and analyzed through Nutritionist Pro. All respondents had their blood
pressure and fasting blood glucose taken. Spearman’s rank correlation was used to evaluate the relationship
between sodium and added sugar each of NOVA food groups and the nutritional status. Results: The total
energy intake of the respondents was 1818 kcal + 375.05 per day. The energy contribution of ultra-processed
group was 24%. The sodium and added sugar contribution of ultra-processed group were 26% and 63%,
respectively. The mean blood pressure and median of blood glucose were normal at 114/79 mmHg and 5.3
mmol/L, respectively. No significant correlation was found between sodium, added sugar availability of each
NOVA food groups and nutritional status at p<0.05. Conclusion: Further studies involving vigorous research
design need to be carried out in order to really understand the implication of ultra-processed food
consumption towards the nutritional status of Malaysian population, as highlighted in the Malaysian Nutrition
Research Priorities (2016-2020).
- Full text:180307.pdf
