Consumption of Ultra-Processed Foods by Pesco-Vegetarians, Vegetarians, and Vegans: Associations with Duration and Age at Diet Initiation.

The Journal of Nutrition
Joséphine GehringBenjamin Allès

Abstract

There is a growing availability of industrial plant-based meat and dairy substitutes that can be classified as ultra-processed foods (UPFs). Very little is known about the consumption of UPFs by vegetarians. The aim of this cross-sectional study, from the NutriNet-Santé cohort, was to describe the contribution of UPFs to different vegetarian diets, in relation to the nutritional quality of their diet, and determinants of UPF consumption, including duration and age at vegetarian diet initiation. The study population (n = 21,212) was divided into 4 groups: 19,812 meat eaters, 646 pesco-vegetarians, 500 vegetarians, and 254 vegans. Daily food intakes were collected using repeated 24-h dietary records. Vegetarian diets were described by the proportion of energy from UPFs and the nutritional quality of the diet using healthy and unhealthy plant-based diet indices (PDIs). In a subsample without meat eaters (n = 1,400), a multivariable linear regression model was performed to study the association between UPF consumption and its determinants. Higher avoidance of animal-based foods was associated with a higher consumption of UPFs (P < 0.001), with UPFs supplying 33.0%, 32.5%, 37.0%, and 39.5% of energy intakes for meat eaters, pesco-ve...Continue Reading

Associated Clinical Trials

Nov 8, 2017·Mathilde Touvier

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Citations

Aug 18, 2020·International Journal of Food Sciences and Nutrition·Bernard Srour, Mathilde Touvier
Oct 24, 2020·The Journal of Nutrition·Michael J Gibney
Jan 29, 2021·The Proceedings of the Nutrition Society·Mairead E Kiely
Aug 25, 2021·International Journal of Food Sciences and Nutrition·Sylvie DavidouAnthony Fardet
Nov 3, 2021·Circulation·Alice H LichtensteinUNKNOWN American Heart Association Council on Lifestyle and Cardiometabolic Health; Council on Arteriosclerosis, Thrombosis and Vasc

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