ArticleInternational journal of public health2025
Ultra-Processed Foods Consumption Is Associated With Intakes of Critical Nutrients Related to Non-Communicable Diseases Among Adults in Dakar, Senegal.
Article in International journal of public health, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Children's exposure to unhealthy food and beverage advertising in Senegal: a cross-sectional mixed-methods analysis of advertising trends, marketing strategies and perceptions.Global health action · 2026Article
- Food insecurity and cardiometabolic diseases among people with HIV in West Africa.AIDS (London, England) · 2026Article
- Ultra-Processed Food Consumption Patterns and Their Association with Blood Pressure Among Young Adults: A Cross-Sectional Study.Nutrients · 2026Article
- Nutrition status among adults in the face of household food insecurity: a cross-sectional study in five different regions in senegal.Agriculture & food security · 2026Article
- Ultra-Processed Foods and Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD): What Is the Evidence So Far?Nutrients · 2025Review
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Authors and funding
6 authors.
Funding
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Abstract
Objectives: 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; Conclusion: UPF contribute significantly to the intakes of critical nutrients, are associated with
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