AUTHOR=Kébé Saliou Diombo , Diouf Adama , Sylla Papa Mamadou dit Doudou , Badiane Abdou , Mama Olouwafemi Mistourath , Idohou-Dossou Nicole 

TITLE=Ultra-Processed Foods Consumption Is Associated With Intakes of Critical Nutrients Related to Non-Communicable Diseases Among Adults in Dakar, Senegal

JOURNAL=International Journal of Public Health

VOLUME=Volume 70 - 2025

YEAR=2025

URL=https://www.ssph-journal.org/journals/international-journal-of-public-health/articles/10.3389/ijph.2025.1608374

DOI=10.3389/ijph.2025.1608374

ISSN=1661-8564

ABSTRACT=Background: Nutritional transition in Senegal favors the exposure to ultra-processed foods (UPF) which are linked to the development of non-communicable diseases (NCDs). This study aimed to assess UPF consumption and their contribution to dietary intakes of critical nutrients associated with NCDs.Methods: Dietary intakes of 301 urban adults were assessed using a multi-step 24-hour dietary recall.Foods consumed were classified using the NOVA classification, and nutrient composition was determined using nutritional labels or food composition tables.Results: UPF contributed to 17.4% of total energy, 43% of free sugars, 26.9% of total fat, 24.4% of sodium and 24% of potassium intakes. Higher UPF consumption was associated with higher intakes of energy, free sugars, fat, potassium and protein. Higher UPF consumption was also positively associated with a non-recommended intake level of total fat (OR=2.56; p=0.002) while a negative association was found with non-recommended intake levels of potassium (OR=0.01; p<0.001) and protein (OR=0.43; p=0.009).Conclusions: UPF contribute significantly to the intakes of critical nutrients, are associated with poor diet quality and might be a major determinant of the incidence and prevalence of non-communicable diseases.