Table 3.
Associations of Food Standards Agency nutrient profiling system (FSAm-NPS) dietary index and ultra-processed food (weight ratio) with nutritional factors in Moli-sani Study cohort (n=22 895)
| Nutritional factors | Mean* (SD) | Change in nutritional factor | β ratio=β1/β2 (95% CI) | ||||
|---|---|---|---|---|---|---|---|
| FSAm-NPS dietary index | Ultra-processed food | ||||||
| β1 † (SE) | P value‡ | β2 † (SE) | P value‡ | ||||
| Mediterranean diet score | 4.4 (1.6) | −0.38 (0.011) | <0.001 | −0.39 (0.011) | <0.001 | 0.97 (0.90 to 1.04) | |
| Energy intake, kcal/d | 2081 (575) | 151 (3.5) | <0.001 | 87 (3.7) | <0.001 | 1.74 (1.58 to 1.90) | |
| Fruits and nuts, g/d | 355 (200) | −26 (1.4) | <0.001 | −35 (1.3) | <0.001 | 0.74 (0.65 to 0.84) | |
| Vegetables, g/d | 160 (71) | −13 (0.47) | <0.001 | −14 (0.47) | <0.001 | 0.91 (0.83 to 1.00) | |
| Cereals, g/d | 206 (92) | −7.6 (0.47) | <0.001 | −17 (0.46) | <0.001 | 0.44 (0.38 to 0.50) | |
| Legumes, g/d | 27 (21) | −3.6 (0.14) | <0.001 | −1.1 (0.15) | <0.001 | 3.15 (2.30 to 4.01) | |
| Fish, g/d | 45 (26) | −3.6 (0.19) | <0.001 | −1.3 (0.19) | <0.001 | 2.72 (1.91 to 3.52) | |
| MUFA/SFA ratio | 1.4 (0.29) | −0.10 (0.0019) | <0.001 | −0.076 (0.0020) | <0.001 | 1.25 (1.19 to 1.31) | |
| Milk and dairy products, g/d | 186 (122) | 0.89 (0.83) | 0.3 | 5.9 (0.82) | <0.001 | 0.15 (−0.13 to 0.43) | |
| Meat and meat products, g/d | 103 (44) | 0.39 (0.27) | 0.2 | −1.4 (0.27) | <0.001 | −0.28 (−0.68 to 0.11) | |
| Alcohol intake, g/d | 16 (22) | −0.85 (0.13) | <0.001 | −5.6 (0.12) | <0.001 | 0.15 (0.11 to 0.20) | |
| Carbohydrate, % TEI | 49 (7.0) | −0.78 (0.049) | <0.001 | 0.80 (0.049) | <0.001 | −0.98 (−1.15 to −0.80) | |
| Sugar, g/d | 92 (36) | 0.33 (0.20) | 0.1 | 10 (0.19) | <0.001 | 0.03 (−0.01 to 0.07) | |
| Starch, g/d | 161 (64) | −4.0 (0.29) | <0.001 | −5.7 (0.28) | <0.001 | 0.71 (0.59 to 0.83) | |
| Fibre intake, g/d | 20 (6.6) | −1.4 (0.034) | <0.001 | −1.0 (0.034) | <0.001 | 1.32 (1.22 to 1.41) | |
| Protein, % TEI | 16 (2.2) | −0.051 (0.014) | <0.001 | −0.15 (0.014) | <0.001 | 0.35 (0.15 to 0.54) | |
| Fat, % TEI | 33 (5.6) | 0.93 (0.037) | <0.001 | 0.98 (0.037) | <0.001 | 0.95 (0.85 to 1.05) | |
| Saturated fat, % TEI | 12 (2.6) | 0.81 (0.017) | <0.001 | 0.68 (0.017) | <0.001 | 1.19 (1.11 to 1.26) | |
| Saturated fat, g/d | 27 (9.6) | 1.8 (0.041) | <0.001 | 1.7 (0.041) | <0.001 | 1.01 (0.95 to 1.08) | |
| MUFA, % TEI | 16 (3.0) | 0.026 (0.020) | 0.2 | 0.069 (0.020) | 0.001 | 0.38 (−0.22 to 0.98) | |
| PUFA, % TEI | 3.5 (0.64) | 0.019 (0.0044) | <0.001 | 0.099 (0.0043) | <0.001 | 0.19 (0.11 to 0.27) | |
| Dietary cholesterol, mg/d | 318 (108) | 16 (0.53) | <0.001 | 17 (0.53) | <0.001 | 0.93 (0.85 to 1.02) | |
| Sodium, mg/d | 2316 (851) | 61 (3.6) | <0.001 | −16 (3.6) | <0.001 | −3.71 (−5.34 to −2.07) | |
CI=confidence interval; MUFA=monounsaturated fats; PUFA=polyunsaturated fats; SD=standard deviation; SE=standard error; SFA=saturated fats; TEI=total energy intake.
*
Unadjusted means.
†
Change for a 1 SD increase in FSAm-NPS dietary index or ultra-processed food intake (weight ratio).
‡
P values were obtained from linear regression models adjusted for sex, age, and energy intake.