Table 6.
Prevalence of inadequate nutrient intake across overall population and according to quintiles of ultra-processed food consumption. French population aged ≥18 years old. ENNS 2006 (n = 2642).
| Quintiles of Ultra-Processed Food Consumption (% of Total Energy Intake) a | Energy Density < 1.25 kcal/g or > 1.45 kcal/g b | Energy Density < 1.25 kcal/g b | Energy Density > 1.45 kcal/g b | Saturated Fat > 12% of Total Energy Intake c | Free Sugar > 100 g/day c | Fiber ≤ 30 g/day c | Potassium Density < 1755 mg/1000 kcal d | Sodium Density > 1 g/1000 kcal d | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| % | OR e | % | OR e | % | OR e | % | OR e | % | OR e | % | OR e | % | OR e | % | OR e | |
| 1st quintile (lowest) | 72.3 | 1.0 | 44.4 | 1.0 | 27.9 | 1.0 | 78.8 | 1.0 | 3.1 | 1.0 * | 88.1 | 1.0 * | 64.7 | 1.0 | 97.1 | 1.0 |
| 2nd quintile | 73.7 | 0.9 | 35.8 | 0.8 | 37.8 | 1.2 | 85.9 | 1.3 | 6.2 | 2.6 * | 92.7 | 2.2 * | 73.9 | 1.5 * | 95.4 | 0.7 |
| 3rd quintile | 74.8 | 1.0 | 30.8 | 0.7 * | 44.0 | 1.6 * | 87.7 | 1.7 * | 7.9 | 3.1 * | 94.0 | 2.1 * | 76.2 | 1.5 * | 96.8 | 1.1 |
| 4th quintile | 75.0 | 0.9 | 22.0 | 0.7 * | 52.9 | 1.4 | 89.2 | 1.5 | 13.3 | 4.0 * | 95.4 | 2.1 * | 80.3 | 1.3 | 94.3 | 0.5 |
| 5th quintile (highest) | 87.4 | 2.0 *,† | 9.2 | 0.3 *,† | 78.2 | 3.9 *,† | 91.2 | 2.5 *,† | 23.2 | 6.7 *,† | 98.0 | 5.9 *,† | 90.3 | 3.5 *,† | 88.7 | 0.4 *,† |
| Total | 76.2 | - | 29.3 | - | 46.9 | - | 86.3 | - | 10.2 | - | 93.5 | - | 76.5 | - | 94.7 | - |
a Average of UPF: first quintile (n 648): 12.8% UPF (min: 0.1%/max: 18.3%); second quintile (n 613): 22.0% UFP (min: 18.3%/max: 25.5%); third quintile (n 633): 29.0% UPF (min: 25.6%/max: 32.7%); fourth quintile (n 596): 36.2% UPF (min: 32.7%/max: 42.1%); fifth quintile (n 487): 51.5% UPF (min: 42.1%/max: 88.6%). b World Cancer Research Foundation (WCRF). Energy density: finding the balance for cancer prevention. London: World Cancer Research Fund; 2009. c Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail (ANSES). Actualisation des repères du PNNS: élaboration des références nutritionnelles. ANSES, 2016. d World Health Organization (WHO), World Health Organization issues new guidance on dietary salt and potassium, Geneva; 2013. e ORs (odds ratios) were adjusted for total energy intake and sociodemographic characteristics (age, sex, area, region, occupation, and education level); * Statistically significant p < 0,05; † Tests of linear trend were performed by treating quintiles of the dietary share of ultra-processed food as an ordinal variable (p < 0.05).