Table 2.

Percentage of energy shares of NOVA food groups across quintiles of the daily energy share of UPFs in the study sample (n = 1936).

	Quintiles of the Dietary Contribution of UPFs (% of Total Dietary Energy)
NOVA Food Groups (% of Total Dietary Energy)	Q1	Q2	Q3	Q4	Q5	p-Value	p for Trend
Unprocessed or minimally processed foods	43.0	40.1	40.9	37.5	31.6	<0.001	<0.001
Red meat and poultry	2.9	3.0	3.0	2.8	3.1	0.243	0.661
Fish and seafoods	3.5	3.3	3.5	3.6	3.9	0.317	0.114
Milk and unprocessed dairy	2.8	3.2	2.9	2.8	2.5	0.082	0.062
Eggs	0.1	0.2	0.1	0.1	0.2	<0.001	0.257
Grains and pasta	9.8	11.0	10.9	9.5	8.4	<0.001	0.135
Fruits	7.9	7.3	6.9	5.8	5.8	<0.001	<0.001
Vegetables	4.1	3.2	3.1	3.1	3.3	<0.001	0.063
Potatoes	0.5	0.5	0.7	0.7	0.6	0.003	0.004
Nuts	2.6	2.7	3.4	3.6	4.1	<0.001	<0.001
Legumes	6.0	4.4	4.6	3.7	4.3	<0.001	0.053
Processed culinary ingredients	6.2	6.0	5.7	5.6	4.9	<0.001	<0.001
Plant oils	3.3	3.2	3.1	3.0	2.6	<0.001	<0.001
Animal fats	0.2	0.2	0.3	0.3	0.4	0.001	<0.001
Table sugar	0.5	0.6	0.6	0.7	0.7	<0.001	<0.001
Fruit juice (natural)	0.5	0.5	0.5	0.4	0.5	0.174	0.138
Processed foods	44.6	42.3	37.6	35.9	30.5	<0.001	<0.001
Breads	20.4	19.3	15.7	13.2	11.0	<0.001	<0.001
Cheese	3.8	4.3	4.3	4.1	4.8	0.002	0.001
Beer, wine and liquors	2.9	2.1	2.2	2.6	2.7	0.014	0.862
Processed meats (cured)	0.9	1.1	1.3	1.4	1.5	<0.001	<0.001
Ultra-processed foods	6.3	12.0	16.3	21.6	34.2	<0.001	<0.001
Fast foods	1.1	1.8	2.4	4.2	7.5	<0.001	<0.001
Ultra-processed dairy	0.8	1.1	1.3	1.4	1.9	<0.001	<0.001
Breakfast cereals	0.1	0.7	1.0	1.1	0.9	<0.001	<0.001
Biscuits, pastries, cakes	1.1	2.4	2.8	3.4	6.8	<0.001	<0.001
Confectionery and creams	0.5	0.9	1.3	1.5	3.4	<0.001	<0.001
Ice creams	0.8	1.5	2.4	3.2	5.8	<0.001	<0.001
Salty snacks	0.2	0.3	0.5	0.6	2.1	<0.001	<0.001
Carbonated soft-drinks	0.1	0.3	0.7	0.7	1.4	<0.001	<0.001
Margarine	0.0	0.1	0.1	0.2	0.3	<0.001	<0.001
Alcoholic-distilled drinks	0.1	0.2	0.3	0.4	0.6	<0.001	<0.001
Confectioned juices	0.1	0.3	0.5	0.6	1.3	<0.001	<0.001