Clinical nutrition ESPEN · 2026
Reduced ultra-processed food intake in obesity is associated with improvements of physical and mental health, independent of energy intake.
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Geurts Karlijn A M, Meeusen Renate E H, Berk Kirsten A C, van Rossum Elisabeth F C
Аннотация
BACKGROUND AND AIMS: High consumption of Ultra Processed Foods (UPF) is associated with an increased risk of obesity. However, prospective studies are scarce. Therefore, this study investigated the associations of UPF consumption with body composition, cardiometabolic parameters, stress and eating behaviour during a 1.5-year combined lifestyle intervention (CLI).
METHODS: Data of 126 adults participating in a CLI were collected at baseline, after 3 months and 1.5 years. Food intake was recorded using a 3-day food diary, checked by a registered dietician and classified into NOVA categories,. Cardiometabolic parameters and body composition were measured at the outpatient clinic. Stress, anxiety, depression and eating behaviour were assessed using validated questionnaires. Marginal mixed models were used to explore associations between UPF intake and outcomes.
RESULTS: UPF intake decreased from 57.3% (±16.5) to 52.9% (±14.7, p = 0.026), while unprocessed food intake increased from 29.0% (±13.2) to 36.0% (±14.6, p < 0.001). The decrease in UPF intake during intervention was associated with lower BMI, waist circumference and external eating, and more restraint eating, even when corrected for energy intake.
CONCLUSIONS: Lower UPF intake after a CLI was associated with beneficial changes in body composition and eating behaviour, independent of energy intake. This suggest that more attention is needed for UPF and unprocessed food intake to improve outcomes of lifestyle interventions.
METHODS: Data of 126 adults participating in a CLI were collected at baseline, after 3 months and 1.5 years. Food intake was recorded using a 3-day food diary, checked by a registered dietician and classified into NOVA categories,. Cardiometabolic parameters and body composition were measured at the outpatient clinic. Stress, anxiety, depression and eating behaviour were assessed using validated questionnaires. Marginal mixed models were used to explore associations between UPF intake and outcomes.
RESULTS: UPF intake decreased from 57.3% (±16.5) to 52.9% (±14.7, p = 0.026), while unprocessed food intake increased from 29.0% (±13.2) to 36.0% (±14.6, p < 0.001). The decrease in UPF intake during intervention was associated with lower BMI, waist circumference and external eating, and more restraint eating, even when corrected for energy intake.
CONCLUSIONS: Lower UPF intake after a CLI was associated with beneficial changes in body composition and eating behaviour, independent of energy intake. This suggest that more attention is needed for UPF and unprocessed food intake to improve outcomes of lifestyle interventions.