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Table 5 Intake of foods & nutrients according to tertiles of intake of food-processing groups; UK National Diet & Nutrition Survey, 2008−12

From: Characterisation of UK diets according to degree of food processing and associations with socio-demographics and obesity: cross-sectional analysis of UK National Diet and Nutrition Survey (2008–12)

 

Total daily, mean (95 % CI)1

Percent of energy derived from, mean (95 % CI)

 

Fruit & veg, portions

Fibre, g

Sodium, mg

Protein

Fat

Saturated fat

Carbohydrates

Free sugars

Tertiles of percentage of energy from unprocessed or minimally processed foods

 1 (lowest)

2.9 (2.8 to 3.1)

12.6 (12.1 to 13.0)

2541 (2454 to 2628)

14.6 (14.3 to 14.8)

33.5 (32.9 to 34.1)

12.6 (12.3 to 12.9)

46.0 (45.3 to 46.6)

13.6 (13.0 to 14.2)

 2

4.0 (3.9 to 4.2)

14.3 (13.9 to 14.6)

2305 (2243 to 2368)

16.2 (15.9 to 16.4)

33.5 (33.0 to 34.0)

12.5 (12.3 to 12.8)

45.7 (45.1 to 46.3)

11.4 (10.9 to 11.8)

 3 (highest)

4.9 (4.7 to 5.1)

14.4 (14.0 to 14.8)

1938 (1874 to 2001)

18.7 (18.3 to 19.1)

32.6 (32.0 to 33.1)

11.9 (11.6 to 12.2)

45.3 (44.6 to 45.9)

9.6 (9.2 to 10.1)

 Adj2 coefficient (95 % CI)

0.07

(0.06 to 0.08)

0.07

(0.04 to 0.09)

−19.2

(−22.8 to −15.6)

0.18

(0.15 to 0.22)

−0.08

(−0.75 to 0.50)

−0.07

(−0.08 to −0.05)

−0.10

(−0.14 to −0.06)

−0.16

(−0.19 to −0.13)

Tertiles of percentage of energy from processed ingredients

 1 (lowest)

3.9 (3.7 to 4.1)

13.7 (13.3 to 14.1)

2315 (2243 to 2387)

16.8 (16.4 to 17.2)

32.2 (31.5 to 32.8)

11.7 (11.4 to 11.9)

44.7 (44.0 to 45.4)

11.6 (11.0 to 12.2)

 2

4.1 (3.9 to 4.3)

14.0 (13.6 to 14.4)

2323 (2240 to 2406)

16.5 (16.2 to 16.8)

33.5 (33.0 to 34.0)

12.5 (12.2 to 12.8)

45.2 (44.6 to 45.7)

11.5 (11.1 to 12.0)

 3 (highest)

3.9 (3.7 to 4.0)

13.6 (13.2 to 14.0)

2146 (2078 to 2214)

16.2 (15.9 to 16.5)

33.9 (33.4 to 34.5)

12.8 (12.5 to 13.1)

46.9 (46.3 to 47.5)

11.4 (10.9 to 11.9)

 Adj coefficient (95 % CI)

0.00

(−0.01 to 0.01)

−0.02

(−0.06 to −1.89)

−9.8

(−15.4 to −4.3)

−0.07

(−0.10 to −0.04)

0.03

(−0.02 to 0.07)

0.02

(−0.01 to 0.04)

0.05

(−0.01 to 0.09)

−0.01

(−0.06 to 0.03)

Tertiles of percentage of energy from unprocessed or minimally processed foods AND processed ingredients

 1 (lowest)

3.1 (2.9 to 3.3)

12.9 (12.5 to 13.3)

2560 (2474 to 2646)

14.8 (14.5 to 15.1)

33.0 (32.4 to 33.6)

12.2 (11.9 to 12.5)

45.6 (44.9 to 46.3)

13.4 (12.8 to 14.0)

 2

4.0 (3.8 to 4.2)

14.1 (13.7 to 14.5)

2323 (2258 to 2387)

16.5 (16.3 to 16.8)

33.5 (33.0 to 34.0)

12.7 (12.4 to 12.9)

45.4 (44.8 to 45.9)

11.0 (10.6 to 11.4)

 3 (highest)

4.7 (4.5 to 4.9)

14.2 (13.8 to 14.7)

1907 (1848 to 1967)

18.1 (17.7 to 18.5)

33.1 (32.5 to 33.7)

12.2 (11.9 to 12.5)

45.9 (45.3 to 46.6)

10.2 (9.8 to 10.7)

 Adj coefficient (95 % CI)

0.05

(0.04 to 0.06)

0.04

(0.02 to 0.06)

−17.1

(−20.4 to −13.8)

0.10

(0.07 to 0.13)

−0.05

(−0.08 to −0.02)

−0.04

(−0.05 to −0.03)

−0.05

(−0.09 to −0.02)

−0.11

(−0.14 to −0.09)

Tertiles of percentage of energy from ultra-processed food products

 1 (lowest)

4.6 (4.4 to 4.8)

13.9 (13.5 to 14.3)

1987 (1923 to 2051)

17.5 (17.1 to 17.9)

31.8 (31.2 to 32.5)

11.6 (11.3 to 11.9)

43.3 (42.6 to 44.0)

10.0 (9.6 to 10.4)

 2

4.1 (3.9 to 4.2)

14.1 (13.7 to 14.5)

2288 (2223 to 2352)

16.5 (16.2 to 16.8)

33.3 (32.9 to 33.8)

12.6 (12.4 to 12.9)

45.9 (45.4 to 46.4)

11.5 (11.1 to 12.0)

 3 (highest)

3.2 (3.0 to 3.3)

13.3 (12.9 to 13.8)

2512 (2425 to 2598)

15.5 (15.2 to 15.8)

34.5 (34.0 to 35.0)

12.8 (12.6 to 13.1)

47.8 (47.2 to 48.4)

13.1 (12.5 to 13.7)

 Adj coefficient (95 % CI)

−0.05

(−0.06 to −0.04)

−0.04

(−0.06 to −0.02)

17.2

(13.9 to 20.6)

−0.10

(−0.13 to −0.07)

0.05

(0.02 to 0.08)

0.04

(0.03 to 0.05)

0.05

(0.01 to 0.08)

0.10

(0.08 to 0.13)

 All

        

 Recommended3

At least 5.0

>25

<2000

10–15

15–30

<10

55–75

<10

  1. 1CI: confidence interval; 2linear regression coefficient adjusted for gender, occupational social class, age, and percentage energy from alcohol; 3population intake ranges recommended by the World Health Organization and Food & Agriculture Organization in order to prevent diet related chronic diseases