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Canadian Journal of Public Health

, Volume 110, Issue 1, pp 4–14 | Cite as

Consumption of ultra-processed foods and obesity in Canada

  • Milena Nardocci
  • Bernard-Simon Leclerc
  • Maria-Laura Louzada
  • Carlos Augusto Monteiro
  • Malek Batal
  • Jean-Claude MoubaracEmail author
Quantitative Research

Abstract

Objectives

To assess the association between consumption of ultra-processed foods and obesity in the Canadian population.

Methods

Cross-sectional study including 19,363 adults aged 18 years or more from the 2004 Canadian Community Health Survey, cycle 2.2. Ultra-processed food intake was estimated using daily relative energy intake of ultra-processed food (% of total energy intake) from data obtained by 24-h food recalls. Obesity was assessed using body mass index (BMI ≥ 30 kg/m2). Univariate and multivariate linear regressions were performed to describe ultra-processed food consumption according to socio-economic and demographic variables, and multivariate logistic regression was performed to verify the association between ultra-processed food consumption and obesity, adjusting for potential confounders, including socio-demographic factors, physical activity, smoking, immigrant status, residential location, and measured vs self-reported weight and height.

Results

Ultra-processed foods make up almost half (45%) of the daily calories consumed by Canadian adults. Consumption of these foods is higher among men, younger adults, those with fewer years of formal education, smokers, those physically inactive, and Canadian-born individuals. Ultra-processed food consumption is positively associated with obesity. After adjusting for confounding factors, individuals in the highest quintile of ultra-processed food consumption were 32% more likely of having obesity compared to individuals in the first quintile (predicted OR = e0.005 × 56 = 1.32; 95% CI = 1.05–1.57).

Conclusion

Canadians would benefit from reducing consumption of ultra-processed foods and beverages and increasing consumption of freshly prepared dishes made from unprocessed or minimally processed foods.

Keywords

Ultra-processed food Food processing Obesity Diet quality 

Résumé

Objectifs

Cette étude vise à évaluer l’association entre la consommation d’aliments ultra-transformés et l’obésité.

Méthodes

Étude transversale comprenant 19 363 adultes âgés de 18 ans ou plus qui ont participé à l’Enquête sur la santé dans les collectivités canadiennes, 2004, cycle 2.2. La consommation d’aliments ultra-transformés est estimée en utilisant l’apport énergétique relatif provenant des aliments ultra-transformés du rappel alimentaire de 24 heures. L’obésité est déterminée en utilisant l’indice de masse corporelle (IMC) ≥ 30 kg/m2. Les régressions linéaires univariée et multivariée ont été réalisées pour décrire la consommation d’aliments ultra-transformés selon différents groupes socioéconomiques et démographiques, et la régression logistique multivariée a été réalisée pour évaluer l’association entre la consommation de ces aliments et l’obésité, avec ajustement selon diverses variables de contrôle, incluant les facteurs sociodémographiques, l’activité physique, le tabagisme, le statut migratoire, la zone résidentielle et le type de mesure de l’IMC.

Résultats

Les aliments ultra-transformés sont largement consommés au Canada. La consommation de ces aliments est plus élevée chez les hommes, les jeunes adultes, les personnes avec moins d’années d’études, les fumeurs, les personnes physiquement inactives, et celles nées au Canada. La consommation d’aliments ultra-transformés est associée à l’obésité. Les individus du quintile supérieur de consommation d’aliments ultra-transformée ont 32 % plus de risque d’être obèses comparés aux individus du premier quintile (OR = e0.005 × 56 = 1,32; 95% CI = 1,05–1,57).

Conclusion

Les Canadiens pourraient bénéficier d’une réduction de la consommation de produits ultra-transformés et d’une augmentation de mets cuisinés sur place à base d’aliments peu ou pas transformés.

Mots-clés

Aliments ultra-transformés Transformation alimentaire Obésité Qualité de l’alimentation 

Notes

Compliance with ethical standards

This study complies with current research ethics standards and was approved by the Health Research Ethics Board of the University of Montreal (17-017-CERES-D). Data access was granted by Statistics Canada, under contract (no. 13-SSH-MTL-3475) and data were analyzed at the Québec interUniversity Centre for Social Statistics in Montreal.

Supplementary material

41997_2018_130_MOESM1_ESM.docx (30 kb)
ESM 1 (DOCX 30 kb)

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Copyright information

© The Canadian Public Health Association 2018

Authors and Affiliations

  • Milena Nardocci
    • 1
  • Bernard-Simon Leclerc
    • 1
    • 2
  • Maria-Laura Louzada
    • 3
    • 4
  • Carlos Augusto Monteiro
    • 4
  • Malek Batal
    • 2
  • Jean-Claude Moubarac
    • 2
    Email author
  1. 1.École de Santé PubliqueUniversité de MontréalMontréalCanada
  2. 2.Département de NutritionUniversité de MontréalMontréalCanada
  3. 3.Department of Public Policies and Collective HealthFederal University of São PauloSão PauloBrazil
  4. 4.School of Public HealthUniversity of São PauloSão PauloBrazil

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