AUTHOR=Hosseininasab Dorsa , Shiraseb Farideh , Bahrampour Niki , da Silva Alessandra , Hajinasab Mohammad Mahdi , Bressan Josefina , Mirzaei Khadijeh 

TITLE=Ultra-processed food consumption and quality of life: a cross-sectional study in Iranian women

JOURNAL=Frontiers in Public Health

VOLUME=12

YEAR=2024

URL=https://www.frontiersin.org/journals/public-health/articles/10.3389/fpubh.2024.1351510

DOI=10.3389/fpubh.2024.1351510

ISSN=2296-2565

ABSTRACT=<sec id="sec1"><title>Background</title><p>Ultra-processed foods (UPFs) have been associated with a higher intake of added sugars, sodium, and unhealthy fats; however, the relationship between UPFs and quality of life (QoL) is not well understood.</p></sec><sec id="sec2"><title>Methods</title><p>The present cross-sectional study included 193 Iranian women aged 18–48 years with a body mass index (BMI) of ≥25 kg/m<sup>2</sup>. UPFs were identified using the NOVA classification. QoL was evaluated using the SF-36 questionnaire. Anthropometric measurements and body composition were assessed using an appropriate method.</p></sec><sec id="sec3"><title>Results</title><p>The mean BMI and fat-free mass (FFM) of the subjects were 30.90 kg/m<sup>2</sup> and 46.69 kg, respectively. At first, a significant difference was observed in the height of women across tertiles of UPF consumption. The mean score of the total QoL scale was 66.90. Women who were in the tertile 3 of UPFs intake had 23.59 units lower the scale of limitation in physical capabilities and activity (score of role-physical) (<italic>β</italic> = −23.59, 95% CI: −37.77–9.40, <italic>p</italic> = 0.001). Among those with the highest adherence to UPF intake, there was an 8.76 unit reduction in addressing feelings of energy and fatigue (vitality domain) in model 2 (<italic>β</italic> = −8.76, 95% CI: −16.42–1.11, <italic>p</italic> = 0.02). Finally, a reduction of 15.78 units was observed in the mental health scale, specifically in the mental states of anxiety and depression, among participants in the third tertile of UPF intake (<italic>β</italic> = −15.78, 95% CI: −24.11–7.45, <italic>p</italic> &lt; 0.001).</p></sec><sec id="sec4"><title>Conclusion</title><p>Increased UPF consumption was associated with lower QoL in Iranian women. Further studies are needed to confirm these findings and develop effective strategies to promote healthy food choices.</p></sec>