Macronutrient and micronutrient content of ultraprocessed foods most commercially in Brazil in 2021: what is the impact on health?

Abstract

Introduction: Ultra-processed foods are gaining more and more space in the world's diet, as the strategic advertising of unhealthy food marketing has influenced the population's choices with the discourse to value ease and practicality, and low cost. Objective: Therefore, the objective of this study was to quantify the content of carbohydrates, proteins, fats (and their distribution), vitamins and minerals in ultra-processed foods and compare the impact on health through eating plans (with ultra-processed and balanced foods). Materials and methods: To do so, industrialized foods of greater consumption in Brazil were selected, and then two eating plans were elaborated, one with industrialized foods and the other with in natura and minimally processed foods, at the end, caloric value, macro and micronutrients. Results: The results indicated that even when preparing both food plans with the same amount of energy, the one with processed foods had a higher caloric density from carbohydrates and fats (saturated) and lower amounts of protein, when compared to the plan without processed foods. It also observed lower amounts of vitamins, fiber and minerals, except for sodium, in which the plan with processed foods exceeded the recommendation. The plan without processed foods was able to include the recommendations for vitamins, minerals and fiber. Conclusion: It was observed that, qualitatively, the food plan with non-industrialized foods reached the nutritional recommendations of macro and micronutrients, while the plan with ultra-processed foods, even with the corresponding caloric value, concentrated a higher content of carbohydrates, lipids and sodium, and low values of other micronutrients.