Minimally processed and ultra-processed foods in the diet of university students in the Biomedical Area of the Peruvian highlands

Choque-Quispe B.M.; Rivera-Valdivia K.; Tello Palma E.; Alejo Visa S.E.; Cabana Mamani E. · Nutricion Clinica y Dietetica Hospitalaria (2026) · DOI: 10.12873/ncdh-144

Resumen

Introduction: The consumption of ultra-processed foods is associated with an increased risk of chronic diseases, as well as overweight and obesity. Objective: To analyze the consumption of minimally processed and ultra-processed foods among students at a public university in Puno, Peru. Materials and Methods: A descriptive, observational, cross-sectional study with convenience sampling was conducted. A total of 152 university students of both sexes participated in the study. Dietary intake was assessed using three 24-hour dietary recalls and a food frequency questionnaire. Energy, macronutrient, fiber, and micronutrient intake, as well as the consumption of minimally processed and ultra-processed foods, were calculated. Descriptive statistics, Student’s t-test or Mann–Whitney U test, and correlation analyses were performed, considering a significance level of p ≤ 0.05. Results: Energy and macronutrient intake were higher in men than in women; however, these differences were not statistically significant. Fiber intake was low in both groups. Regarding micronutrients, men showed intakes below the recommended levels for calcium, retinol, thiamine, riboflavin, vitamin C, sodium, and potassium, whereas women exhibited inadequate intakes of calcium, iron, retinol, thiamine, sodium, and potassium. The minimally processed foods most frequently consumed on a weekly basis were fruits, tubers, Andean cereals, and fats, with consumption frequencies exceeding 40%. Among ultra-processed foods consumed weekly, all food groups showed consumption frequencies above 30%, except for the meat and meat products group. Conclusions: The coexistence of minimally processed and ultra-processed food consumption was observed among university students. No significant sex-related differences were found in macronutrient intake; however, deficiencies in the intake of several micronutrients were identified in both men and women. These findings highlight the need to strengthen strategies aimed at promoting healthy eating habits within the university population.

Instituciones: Universidad Nacional del Altiplano