The food environment is evolving rapidly. In the traditional food system, natural or freshly prepared food is consumed, whereas the modern food environment is dominated by various types of processed foods. Ultra-processed foods (UPFs) are manufactured...
The food environment is evolving rapidly. In the traditional food system, natural or freshly prepared food is consumed, whereas the modern food environment is dominated by various types of processed foods. Ultra-processed foods (UPFs) are manufactured industrially using substances extracted or refined from natural foods and chemical additives. They have poor nutrient profiles, with high energy density, high sugar, sodium, and fat content, and low protein, fiber, minerals, and vitamins. UPFs are cheap, highly palatable, and are conveniently consumed anywhere and anytime. They tend to become habitual and are less satiating, often causing overconsumption. Moreover, UPF consumption has been known to be associated with an unhealthy lifestyle (e.g., physical inactivity and smoking). Correspondingly, there is a growing concern regarding the dietary share of UPFs and their adverse health impact.
Previous studies reported that the dietary energy intake from UPFs accounted for more than half of total energy intake in North American and European countries. Although UPF consumption in Latin American countries seems to be relatively low, evidence suggests that the consumption and sale of UPFs has been increasing globally. However, there is little information concerning UPF consumption among Koreans.
To estimate the current status and trends in UPF consumption among Koreans, data from the Korea National Health and Nutrition Examination Survey were analyzed. This presentation includes: 1) estimates of UPF consumption (% kcal) among Koreans, 2) association between UPF consumption and dietary intake and dietary quality, 3) differences in UPF consumption across socioeconomic characteristics, and 4) trends in UPF consumption from 2010∼2018 in Korea. Further studies are needed to understand factors influencing the selection and consumption of UPFs, and to identify effective strategies to promote healthy food choices.
※ Financial disclosure: This work was supported by a grant of the National Research Foundation of Korea (NRF-2020R1I1A1A01064904).