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Comparative study of the nutritional quality of ultra-processed foods according to two nutrient profile models

Albornoz Pinedo A.M.; Palomino Quispe L.P. · Nutricion Clinica y Dietetica Hospitalaria (2024) · DOI: 10.12873/442albornoz

Resumen

Introduction: The technological revolution in the food industry and globalization have led to food modernization. Currently, there is greater availability and consumption of in dustrialized foods high in simple sugars, sodium, saturated and trans fats. Objective: Compare nutritional quality through two nutrient profile models in ultra-processed foods sold in supermarkets in Lima, 2022. Methods: A quantitative approach study was carried out, with a non-experimental, cross-sectional and descriptive-comparative design. The nutritional information declared on the labels of a total of 585 ultra-processed foods sold in a supermarket in Lima was analyzed. Data collection was carried out through a collection form with a photographic record of the food label; It was collected during the period May to June 2022. The nutritional quality of critical nutrients in ultra-processed foods was evaluated through the OPS model and the MAP of Peru. To compare and determine the agreement between both models, the non-parametric Kendall's W test was used. Results: 39.01% of ultra-processed foods analyzed did not comply with the limits of the OPS model and 33.7% did not comply with the MAP model. When analyzing the critical nutrient sodium, 29.4% did not comply with the OPS model, and according to the MAP model it was 18.2%; Regarding sugar content, 64.2% did not comply with the OPS model and 56.7% with the MAP model; in saturated fats, 57.4% and 50.3% did not meet the limits of the OPS and MAP model respectively; and finally in trans fats, 5% did not comply with the OPS model and 9.3% did not comply with the MAP model. When comparing proportions between the nutritional quality results of both nutrient profile models in ultra-processed foods, the result was a p value <0.05. Conclusions: When comparing both nutrient profile models, significant differences were found; The OPS model presented the greatest number of criteria that are not met in ultra-processed foods sold in supermarkets in Lima.

Instituciones: Universidad Nacional Mayor de San Marcos