Table 2. Distribution (%) of total energy intake according to the NOVA food classification using the quintiles (Q) of the percentage of energy from ultra-processed foods. Colombia, 2005.
| Food Groups | Total 1,835 kcal | Q1 1,511 kcal | Q2 1,879 kcal | Q3 1,873 kcal | Q4 1,889 kcal | Q5 2,039 kcal |
|---|---|---|---|---|---|---|
| UPF calorie percentage | 0–1.5% | 1.6–9.3% | 9.4–17.2% | 17.3–28.7% | 28.8–100% | |
|
| ||||||
| Natural or minimally processed foods | 63.3 | 76.1 | 70.7 | 64.9 | 58.4 | 44.1 |
| Bananas, roots and tubers (includes flours) | 9.0 | 22.4 | 18.4 | 15.8 | 13.4 | 9.3 |
| Cereals, grains (includes flours) | 14.2 | 19.4 | 15.8 | 14.3 | 12.0 | 9.0 |
| Culinary preparations (ready to eat)a | 7.1 | 7.6 | 8.9 | 7.4 | 6.6 | 4.8 |
| Milk, yogurt (natural) | 5.5 | 3.9 | 5.2 | 6.1 | 6.7 | 5.8 |
| Red meat | 5.1 | 5.3 | 5.4 | 5.4 | 4.9 | 4.0 |
| Fruitsb | 3.6 | 4.4 | 4.1 | 3.7 | 3.2 | 2.4 |
| Beans, pulse, legumes (includes flours) | 3.5 | 4.2 | 4.0 | 3.7 | 3.3 | 2.0 |
| Eggs | 2.5 | 2.3 | 2.7 | 2.6 | 2.7 | 2.2 |
| Poultry meat | 2.2 | 1.9 | 2.2 | 2.4 | 2.5 | 2.0 |
| Vegetables | 1.6 | 1.5 | 1.7 | 1.7 | 1.7 | 1.4 |
| Seafood | 0.8 | 1.7 | 0.8 | 0.7 | 0.4 | 0.3 |
| Natural fruit juice | 0.3 | 0.2 | 0.2 | 0.3 | 0.3 | 0.3 |
| Other minimally processed foodsc | 0.9 | 1.4 | 1.1 | 0.9 | 0.7 | 0.5 |
| Processed culinary ingredients | 15.8 | 19.3 | 18.3 | 16.3 | 14.1 | 10.4 |
| Sugar | 8.9 | 11.2 | 10.6 | 9.3 | 7.7 | 5.3 |
| Vegetable oils | 6.1 | 6.9 | 6.7 | 6.2 | 5.8 | 4.6 |
| Animal fat | 0.8 | 1.2 | 1.0 | 0.8 | 0.6 | 0.4 |
| Other culinary ingredientsc | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.01 |
| Groups 1 + 2 | 79.1 | 95.4 | 89.0 | 81.2 | 72.5 | 54.6 |
| Processed foods | 4.9 | 4.4 | 5.4 | 5.6 | 5.0 | 4.4 |
| Cheeses | 1.9 | 2.2 | 2.0 | 2.1 | 1.9 | 1.7 |
| Bakery (fresh unpackaged) | 1.7 | 1.0 | 1.9 | 2.1 | 2.0 | 1.4 |
| Meats (canned, smoked) | 0.2 | 0.2 | 0.3 | 0.3 | 0.2 | 0.2 |
| Canned fruits and vegetables | 0.1 | 0.0 | 0.1 | 0.1 | 0.1 | 0.1 |
| Wine and beer | 0.1 | 0.0 | 0.1 | 0.1 | 0.1 | 0.1 |
| Other processed foodsc | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.01 |
| Ultra-processed foods | 15.9 | 0.2 | 5.6 | 13.2 | 22.5 | 41.1 |
| Industrialized breads | 5.0 | 0.0 | 2.1 | 5.3 | 8.2 | 10.3 |
| Snacks (sweet and savory)d | 2.5 | 0.0 | 0.7 | 1.8 | 3.2 | 7.5 |
| Sugary drinkse | 2.5 | 0.0 | 0.1 | 2.2 | 3.7 | 6.0 |
| Confectionery (chocolate, candies, sweets) | 1.5 | 0.0 | 0.8 | 1.3 | 2.2 | 3.6 |
| Processed meats | 1.3 | 0.0 | 0.3 | 0.9 | 1.9 | 3.9 |
| Ready-to-eat preparations “junk food”f | 0.6 | 0.0 | 0.0 | 0.1 | 0.4 | 2.8 |
| Commercial desserts | 0.5 | 0.0 | 0.1 | 0.3 | 0.7 | 1.5 |
| Industrial breakfast cereals | 0.3 | 0.0 | 0.1 | 0.1 | 0.4 | 0.9 |
| Industrial dairy drinksg | 0.2 | 0.0 | 0.1 | 0.2 | 0.3 | 0.5 |
| Other ultra-processed foodsc | 1.4 | 0.0 | 0.0 | 1.1 | 1.5 | 4.2 |
a Includes sweet or savory culinary preparations that cannot be disaggregated into their ingredients (a combination of ingredients mainly from group 1: pastries, donuts, pies, etc.).
b Includes fruit pulps and coconut water.
c Other: Natural or minimally processed foods: cocoa, insect meat, coconut milk, soy milk, nuts, coffee, tea and tofu. Processed culinary ingredients: table salt, pepper, vinegar, yeast, vanilla extract, unflavored gelatin. Processed foods: salted, sweetened, or oil-added nuts and seeds, condensed milk. Ultra-processed foods: margarines, broth tablets, sauces, commercial baby foods, distilled alcohols.
d Includes mix of snacks, industrial crackers and cookies, wafers.
e Includes industrial fruit juices.
f Includes frozen pizza, packaged soups, pre-cooked pasta.
g Includes custard, flavored and malted yogurts.