Plant-based dietary patterns and ultra-processed food consumption: a cross-sectional analysis of the UK Biobank.

Dietary shift towards more plant-based options is increasingly popular, but the quantity of ultra-processed foods (UPFs) they contain is largely unknown. This study assessed the level of UPF and minimally processed food consumption among regular and low red meat eaters, flexitarians, pescatarians, vegetarians and vegans in a large dataset of United Kingdom (UK) adults. This is a cross-sectional analysis of the UK Biobank participants recruited between December 19, 2006, and October 1, 2010. Responses to food frequency questions were used to identify diet types for vegans (never eating any animal-based foods); vegetarians (never eating meat/fish); pescatarians (never eating meat); flexitarians (consumed fish/meat under twice a week); low red meat eaters (consumed fish/poultry more than once a week but red/processed meat under twice a week); and regular red meat eaters (consumed red/processed meat more than once a week). Consumption of all food and drinks collected in 24-h recalls between April 29, 2009, and June 28, 2012, were categorised using the Nova classification. The primary outcomes are the consumption of UPFs and minimally processed foods, expressed as a percentage of daily food intake (grams/day). Multivariable linear regression assessed the mean percentage point difference in UPF and minimally processed food consumption between diet types. This study included 199,502 UK Biobank participants (mean age 58.2 [standard deviation 7.9] years; 55.1% women). The mean UPF consumption was 24.2%, 21.9%, 22.0%, 20.4%, 23.8%, and 22.7% among 75,091 regular red meat eaters, 70,144 low red meat eaters, 45,057 flexitarians, 4932 pescatarians, 4119 vegetarians and 159 vegans, respectively. The adjusted results suggested that compared with regular red meat eaters, UPF consumption was 1.3 percentage points higher among vegetarians (95% confidence interval [CI]: 0.9, 1.7) and lower among low red meat eaters (-1.3, 95% CI: -1.4, -1.1), flexitarians (-0.8, 95% CI: -1.0, -0.7), and pescatarians (-1.6, 95% CI: -1.9, -1.2). The UPF consumption in vegans were not significantly different from regular red meat eaters (1.2 percentage points, 95% CI: -0.7, 3.2). Minimally processed food consumption was higher in all other types of diet than regular red meat eaters, with an adjusted percentage point difference ranged from 0.4 (95% CI: 0.005, 0.9) for vegetarians to 3.2 (95% CI: 1.0, 5.5) for vegans compared with regular red meat eaters. This UK-based study found higher UPF consumption in vegetarian diets and lower in diets with a modest amount of meat or fish. It is important that policies which encourage the urgently needed transition to more sustainable dietary patterns also promote rebalancing diets towards minimally processed foods. National Institute for Health and Care Research (NIHR) School for Public Health Research, World Cancer Research Fund.

Chang K ，Parnham JC ，Rauber F ，Levy RB ，Huybrechts I ，Gunter MJ ，Millett C ，Vamos EP ... -  《EClinicalMedicine》

Erratum: Eyestalk Ablation to Increase Ovarian Maturation in Mud Crabs.

《Jove-Journal of Visualized Experiments》

Defining the optimum strategy for identifying adults and children with coeliac disease: systematic review and economic modelling.

Elwenspoek MM ，Thom H ，Sheppard AL ，Keeney E ，O'Donnell R ，Jackson J ，Roadevin C ，Dawson S ，Lane D ，Stubbs J ，Everitt H ，Watson JC ，Hay AD ，Gillett P ，Robins G ，Jones HE ，Mallett S ，Whiting PF ... -  《-》

Food groups, macronutrient intake and objective measures of total carotenoids and fatty acids in 16-to-24-year-olds following different plant-based diets compared to an omnivorous diet.

Knowledge about the diet quality among youth who follow different types of plant-based diets is essential to understand whether support is required to ensure a well-planned diet that meets their nutritional needs. This study aimed to investigate how food groups, macronutrient intake, and objective blood measures varied between Norwegian youth following different plant-based diets compared to omnivorous diet. Cross-sectional design, with healthy 16-to-24-year-olds (n = 165) recruited from the Agder area in Norway, following a vegan, lacto-ovo-vegetarian, pescatarian, flexitarian or omnivore diet. Participants completed an electronic questionnaire, a dietary screener, 24-hour dietary recalls and provided dried blood samples for analysis of carotenoids and fatty acids. Vegans reported the highest mean intake (g/d, g/MJ) of vegetables, legumes, nuts and seeds and substitutes to dairy and meat (compared to all, p<0.001), fruit and berries (compared to omnivores, p = 0.004 and pescatarians, p = 0.007), and vegetable oil (compared to omnivores, p<0.001, pescatarians, p = 0.003 and flexitarians, p = 0.004) and vegetable products (compared to omnivores, p = 0.007). No difference was found between groups in mean intake (g/d, g/MJ) of any of the confectionary foods or sweet pastries, beverages (sugar-sweetened, non-sugary, alcoholic), or salted snacks, neither in g/MJ of convenience foods. The energy percentage (E%) of protein, carbohydrates and total fat were within the Nordic Nutrition Recommendations 2023 across groups. However, all groups, except vegans, exceeded the E% for saturated fatty acids. All groups exceeded recommendations for added and free sugar. Furthermore, all groups consumed <25g/d of dietary fibre, except vegans and pescatarians. For omega-3, lacto-ovo-vegetarians had intakes below recommendations. Blood marker of total carotenoids did not differ between groups, neither did the reported mean intake (g/MJ) of carotenoid-rich foods. Vegans showed the lowest blood level of palmitic acid compared to all (p<0.001), but highest level of linoleic acid (compared to flexitarians, p = 0.022, and omnivores, p<0.001). The lowest blood levels of eicosapentaenoic acid and docosahexaenoic acid were found in vegans and lacto-ovo-vegetarians. Our findings suggest that all groups had risk of dietary shortcomings. However, vegans consumed the most favorable diet. All groups should increase their consumption of vegetables, fruits and berries, and reduce their total sugar intake.

Groufh-Jacobsen S ，Larsson C ，Mulkerrins I ，Aune D ，Medin AC ... -  《PLoS One》

Decoding diets: insights on ultra-processed food consumption among Lebanese adults from the updated LEBANese natiONal food consumption survey (LEBANON-FCS).

Ultra-processed foods are evident to play a role in the development of nutrition-related non-communicable diseases (NR-NCDs). There's a scarcity of data in the Eastern Mediterranean Region (EMR) regarding ultra-processed food consumption, which highlights the need for such data in this region that is witnessing a nutrition transition. This study was conducted to assess the dietary pattern of Lebanese adults according to different degrees of food processing. A cross-sectional study involving a nationally representative sample (n = 444) of Lebanese adults (18-64 years) was conducted over the course of 5 months. A validated food frequency questionnaire and two non-consecutive 24-h recalls were used to collect the dietary intake. Sociodemographic and medical characteristics were collected using a validated questionnaire. Anthropometric measurements were taken by trained dietitians. Food items were classified according to the NOVA food classification system, and the percent contribution of every type of processing to the energy intake was calculated. Ultra-processed foods contributed to the highest percent of energy intake in the sample (46.7%), followed by unprocessed and minimally processed foods (39.6%). Being male, and younger increased the odds of higher ultra-processed food intake; being employed and food secure increased the odds of a higher NOVA-UPF score. Compared with participants in Beirut, participants residing in North Lebanon and Akkar had higher odds of having a high UPF intake and lower odds of having a high NOVA-UPF score. The three most contributing food items to energy intake were ultra-processed (breads and breakfast cereals, fast foods, sweets and desserts). Compared to the unprocessed and minimally processed food diet fraction, the ultra-processed food diet fraction was significantly higher in sodium and thiamin and lower in proteins, fiber, and essential vitamins and minerals such as vitamins A, D, B12, folate, iron, calcium, and magnesium. UPF intake was the main contributor to TEI, and the intake was considerably higher among those who reported having renal disease, younger adults, and males. In comparison to the minimally processed diet fraction, the UPF diet fraction was found to have considerably greater levels of sodium and thiamin and lower levels of proteins, fiber, and essential vitamins and minerals. The study findings call for public health policies and interventions to encourage the consumption of minimally processed foods and decrease the consumption of ultra-processed foods, especially sweets and sweetened beverages, which are especially problematic.

Khattar M ，Tzenios N ，Antar E ，Malli D ，Adults-Lebanon-FCS Group ，Hoteit M ... -  《Frontiers in Nutrition》