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Ultra-Processed Food Consumption in the Central Division of Fiji

Published online by Cambridge University Press:  07 May 2024

A. Palu ,
J. Santos ,
M. Shahid ,
D. Coyle ,
G. Waqa ,
A. Moala ,
C. Bell  and
B.L. McKenzie
A. Palu
Affiliation:
The George Institute for Global Health, University of New South Wales, Sydney, NSW 2042, Australia
J. Santos
Affiliation:
The George Institute for Global Health, University of New South Wales, Sydney, NSW 2042, Australia
M. Shahid
Affiliation:
The George Institute for Global Health, University of New South Wales, Sydney, NSW 2042, Australia
D. Coyle
Affiliation:
The George Institute for Global Health, University of New South Wales, Sydney, NSW 2042, Australia
G. Waqa
Affiliation:
Pacific Research Centre for the Prevention of Obesity and Non-communicable Diseases, Fiji National University, Tamavua Campus, P.O Box 737, Suva, Fiji
A. Moala
Affiliation:
Pacific Research Centre for the Prevention of Obesity and Non-communicable Diseases, Fiji National University, Tamavua Campus, P.O Box 737, Suva, Fiji
C. Bell
Affiliation:
Institute for Health Transformation, Deakin University, Geelong, 3220 Australia
B.L. McKenzie
Affiliation:
The George Institute for Global Health, University of New South Wales, Sydney, NSW 2042, Australia
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Abstract

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Availability of ultra-processed foods is likely to be high in the Pacific(1) however, information on consumption is limited. This study aimed to assess consumption levels and dietary sources of ultra-processed foods (UPFs) in a population of adults in the Central Division of Fiji. A random sample of 700 adults was selected from two statistical enumeration areas (one semi-urban, one rural) in Fiji. Participant characteristics were collected, along with a three-pass 24-hour diet recall. Foods consumed were coded based on level of processing, in alignment with the NOVA categorisation system (1 = unprocessed, 2 = minimally processed,3 = processed and 4 = ultra-processed). UPF contribution to total energy, salt, fat, and sugar intake were estimated. Main sources of UPFs were then estimated by food group. 534 adults participated (76% response rate, 50% female). Preliminary results suggest that UPFs contributed 21.5% (%95 CI, 19.5% to 23.4%) of total energy intake. Further, UPFs contributed to 22.8% (%95CI 20.5% to 25.1%) of total salt intake, 24.0% (%95 CI, 21.4% to 26.6%) of fat intake and 18.6% (%95 CI, 16.5% to 20.7%) of sugar intake. UPFs contributed over 20% of total energy intake in this sample of Fijian adults and over 20% of salt, fat, and sugar. Messages and interventions that encourage consumption of minimally processed foods while reducing consumption of UPFs are likely needed to improve the healthiness of diets.

Keywords

ultra-processed foodsFijismall island developing statesnon-communicable diseases

References

Sievert, K, Lawrence, M, Naika, A & Baker, P (2019). Nutrients 1(1328).Google Scholar