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Instituto Nacional de Salud Pública

2025, Number 6

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salud publica mex 2025; 67 (6)

Energy contribution of ultraprocessed, minimally processed foods and associated

Gaona-Pineda EB, Arango-Angarita A, Valenzuela-Bravo DG, Medina-Zacarías MC, Martinez-Tapia B, Rodríguez-Ramírez S, Hernández-Carapia N

Language: Spanish
References: 43
Page: 587-597
PDF size: 303.42 Kb.


ABSTRACT

Objective. To estimate the energy contribution of minimally processed foods (MP) and ultraprocessed products (UP) to the diet of the Mexican population, and their association with sociodemographic factors. Materials and methods. Dietary information from 14 340 individuals aged ≥5 years was analyzed using data from the Encuesta Nacional de Salud y Nutrición Continua 2020-2024. Foods were classified according to the NOVA system. The percentage of energy intake from MP and UP was estimated. Quantile regression models were used to assess the association between sociodemographic factors and MP and UP foods consumption. Results. The percentage of energy from UP ranged from 16.9 to 26.4%, being higher in urban areas and in the Northern region. In contrast, the energy contribution from MP (38.9-44.1%) was higher in rural areas, the Southern region, and among indigenous households. These associations were consistent across age groups. Conclusions. UP consumption was high and associated with living in urban areas and the Northern region. Targeted strategies are needed to reduce UP and increase MP consumption in the Mexican population


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