(P22-013-24) Minimizing Ultra-Processed Food Consumption to Improve Diet Quality

Objectives: Increased ultra-processed food (UPF) intake in the United States contributes to decreases in raw/minimally processed food intake and increases in chronic cardiometabolic conditions. The objective of this research is to determine the extent to which adults can maintain a diet low in UPF when instructed, and what other effects on diet may be experienced.

Methods: As part of an ongoing clinical trial with a target sample size of n=60, 14 participants were randomized to consume their normal diet (ND; n=7) or an ad libitum diet composed primarily of unprocessed/minimally processed foods (MPF; n=7) according to the Nova Food Classification System. Those randomized to MPF were given a brief handout with instructions on how to avoid UPF. All completed a 3-day food log at baseline, 1-month, and 3-months post-enrollment; logs were entered into ESHA Food Processor. Data were exported and foods classified as UPF (Nova category 4) or not. Total calories, percent of calories (kcal) from UPF (UPF%), added sugars, kcal from saturated fat, sodium, and dietary fiber were calculated and compared between groups using a 2-way (group × time) analysis of variance with Tukey’s test for multiple comparisons.

Results: Total kcal consumed were not different between groups at baseline or 3-months, but caloric intake was less for MPF (1445±621 kcal/day) compared to ND (2281±639 kcal/day; p=0.03) at 1-month. UPF% at baseline and 1-month was not different between groups. At 3-months, differences in UPF% between ND (69±21%) and MPF (40±30%) trended toward significance (p=0.0508). Despite no significant differences, there was a noticeable trend that MPF tended to consume less added sugar (1-month: -39±26 g/day; 3-months: -34±27 g/day), saturated fat (1-month: -73±54 kcal/day; 3-months: -113 ± 67 kcal/day), and sodium (1-month: -1194±976 mg/day; 3-months: -621±684 mg/day) compared to ND. There were no significant differences between groups in dietary fiber consumption.

Conclusions: In our current sample, individuals instructed to consume a MPF diet, versus their normal diet, consumed fewer total calories and calories from UPF, and sustained marginal improvements in other dietary outcomes (e.g., added sugar intake). When complete, the results of this trial will speak to the feasibility and benefits of consuming a low-UPF diet.

Funding Sources: USDA NIFA AFRI Seed Grant (2023-69015-39600)