Table 3 Median nutritional content of all foods consumed by food-processing group; UK National Diet & Nutrition Survey, 2008–12
Unprocessed or minimally processed foods, mean (95 % CI)1 | Processed ingredients, mean (95 % CI) | Unprocessed or minimally processed foods AND processed ingredients, mean (95 % CI) | Ultra-processed, mean (95 % CI) | All foods, mean (95 % CI) | |
|---|---|---|---|---|---|
Energy, kJ/100g | 211 (209–213) | 1871 (1859–1883) | 528 (523–532) | 1003 (997–1008) | 666 (663–669) |
Fibre, g/100g | 0.6 (0.6–0.6) | 0.4 (0.3–0.4) | 0.6 (0.6–0.6) | 2.0 (1.9–2.0) | 1.0 (1.0–1.0) |
Sodium, mg/100g | 36.3 (35.7–36.9) | 182.6 (179.5–185.7) | 64.2 (63.4–65.0) | 1118.0 (1082.4–1153.6) | 381.4 (370.5–392.4) |
% energy from protein | 19.9 (19.8–20.0) | 2.2 (2.1–2.2) | 16.5 (16.4–16.6) | 14.3 (14.2–14.4) | 15.4 (15.4–15.5) |
% energy from fat | 14.9 (14.8–15.0) | 44.1 (43.6–44.6) | 20.5 (20.3–20.6) | 26.2 (26.0–26.4) | 21.6 (21.5–21.8) |
% energy from saturate fat | 6.3 (6.2–6.4) | 14.2 (13.9–14.4) | 7.8 (7.7–7.9) | 9.6 (9.5–9.7) | 8.1 (8.1–8.2) |
% energy from carbohydrate | 33.9 (33.8–34.1) | 47.0 (46.5–47.5) | 36.4 (36.3–36.6) | 49.5 (49.3–49.7) | 39.9 (39.7–40.0) |
% energy from free sugars | 2.4 (2.3–2.5) | 35.5 (35.0–36.1) | 8.7 (8.6–8.9) | 18.6 (18.4–18.9) | 12.0 (11.9–12.1) |