Table 2.

Macronutrient intake (percentage of recommended amounts) across quintiles of the contribution of ultra-processed food consumption to total caloric intake.

Nutrient	Overall		Quintiles of % Contribution of Ultra-Processed Foods to Total Energy Intake					p-Value Trend
	Mean	SD	Q1	Q2	Q3	Q4	Q5
Energy intake c	−11.2	32.1	−20.2	−14.3	−7.86	−8.73	−4.91	<0.001
Proteins a	−23.1	30.7	−22.6	−21.7	−19.0	−25.2	−27.0	0.037
Carbohydrates a	−15.5	32.5	−24.4	−17.6	−13.2	−12.5	−10.1	<0.001
Total lipid a	−9.13	45.1	−24.4	−17.4	−4.93	−5.11	6.18	<0.001
Saturated fats	−16.3	49.7	−30.2	−23.0	−12.8	−13.1	−2.31	<0.001
Polyunsaturated fatty acids a	−23.3	30.0	−25.5	−24.4	−22.1	−20.2	−24.4	0.98
Monounsaturated fatty acids a	−17.3	43.1	−30.3	−25.1	−13.0	−13.7	−4.33	<0.001
n6-polyunsaturated fatty acids b	−23.8	46.3	−32.9	−28.9	−18.9	−17.6	−20.6	0.033
n3-polyunsaturated fatty acids b	−11.1	56.6	−16.9	−12.8	−4.92	−7.69	−13.0	0.63
Trans fatty acids	−8.79	66.6	−31.7	−25.8	−15.1	10.9	17.8	<0.001
Dietary fiber	−12.2	40.7	−10.3	−12.6	−9.14	−12.4	−16.7	0.035

Sources: ^a—Acceptable Macronutrient Distribution Range (AMDR); ^b—Adequate Intake (AI); ^c—Estimated Energy Requirement (EER). Statistically significant p-Values are in bold. Nonparametric multiple linear regression adjusted by age and participation in a food assistance program.