Abstract

--- - "Objectives:" - To assess the consumption of ultra-processed foods and its association with the overall dietary content of nutrients related to non-communicable diseases (NCD) in the Chilean diet and to estimate the population attributable fraction of ultra-processed food consumption on the unhealthy nutrient content. - "Design:" - Cross-sectional analysis of dietary data collected through a national survey (2010). - "Setting:" - Chile. - "Participants:" - Chilean population aged >= 2 years (n 4920). - "Results:" - In Chile, ultra-processed foods represented 28 center dot 6 % of the total energy intake. A significant positive association was found between the dietary share of ultra-processed foods and NCD-promoting nutrients such as dietary energy density (standardised regression coefficient (beta) = 0 center dot 22), content of free sugars (beta = 0 center dot 45), total fats (beta = 0 center dot 26), saturated fats (beta = 0 center dot 19), trans fats (beta = 0 center dot 09) and Na:K ratio (beta = 0 center dot 04), while a significant negative association was found with the content of NCD-protective nutrients such as K (beta = -0 center dot 19) and fibre (beta = -0 center dot 31). The content of Na (beta = 0 center dot 02) presented no significant association. Except for Na, the prevalence of inadequate intake of all nutrients (WHO recommendations) increased across quintiles of the dietary share of ultra-processed foods. With the reduction of ultra-processed foods consumption to the level seen among the 20 % lowest consumers (3 center dot 8 % (0-9 center dot 3 %) of the total energy from ultra-processed foods), the prevalence of nutrient inadequacy would be reduced in almost three-fourths for trans fats; in half for energy density (foods); in around one-third for saturated fats, energy density (beverages), free sugars and total fats; in near 20 % for fibre and Na:K ratio and in 13 % for K. - "Conclusions:" - In Chile, decreasing the consumption of ultra-processed foods is a potentially effective way to achieve the WHO nutrient goals for the prevention of diet-related NCD.