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Background <p>Ultra-processed foods (UPFs) are becoming increasingly common in diets worldwide, raising growing concerns about their negative impacts on both human health and the environment.</p> Aim <p>To assess the contribution of unprocessed or minimally processed foods (UMPFs), UPFs, processed culinary ingredients (PCIs), and processed foods (PFs) to the daily energy intake among Jordanian adults.</p> Methodology <p>A cross-sectional study was conducted involving a convenience sample of 537 Jordanian adults (19–64 years), who were assessed for dietary intake using a validated Arabic food frequency questionnaire (FFQ). Food items were classified according to the NOVA system, and energy contributions from UMPFs, PCIs, PFs, and UPFs were analyzed.</p> Results <p>Among participants, UPFs were the main source of energy (51.93%), followed by UMPFs (31.05%), PCIs (9.32%), and PFs (7.74%). Males had higher total energy intake and consumed more UPFs and PFs than females, while females consumed more UMPFs. Higher UMPF intake was associated with older age, female sex, and higher BMI, whereas higher UPF intake was linked to younger age, male sex, and lower BMI. No significant differences in PCI or PF intake were found by sex or demographics.</p> Conclusion <p>These findings highlight clear sex- and age-related differences in dietary patterns, particularly in the consumption of UPF and UMPF. Over half of the energy comes from UPF in the overall sample, especially among males and younger individuals, raising nutritional concerns and underscoring the need for targeted public health strategies to promote healthier food choices.</p>

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The assessment of the intake of NOVA food groups among Jordanian adults

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年6月27日

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  • Lana M. Agraib,
  • Buthaina Alkhatib,
  • Asem Taher Shawabkeh,
  • Ahmad Suleiman Aslaih

摘要

Background

Ultra-processed foods (UPFs) are becoming increasingly common in diets worldwide, raising growing concerns about their negative impacts on both human health and the environment.

Aim

To assess the contribution of unprocessed or minimally processed foods (UMPFs), UPFs, processed culinary ingredients (PCIs), and processed foods (PFs) to the daily energy intake among Jordanian adults.

Methodology

A cross-sectional study was conducted involving a convenience sample of 537 Jordanian adults (19–64 years), who were assessed for dietary intake using a validated Arabic food frequency questionnaire (FFQ). Food items were classified according to the NOVA system, and energy contributions from UMPFs, PCIs, PFs, and UPFs were analyzed.

Results

Among participants, UPFs were the main source of energy (51.93%), followed by UMPFs (31.05%), PCIs (9.32%), and PFs (7.74%). Males had higher total energy intake and consumed more UPFs and PFs than females, while females consumed more UMPFs. Higher UMPF intake was associated with older age, female sex, and higher BMI, whereas higher UPF intake was linked to younger age, male sex, and lower BMI. No significant differences in PCI or PF intake were found by sex or demographics.

Conclusion

These findings highlight clear sex- and age-related differences in dietary patterns, particularly in the consumption of UPF and UMPF. Over half of the energy comes from UPF in the overall sample, especially among males and younger individuals, raising nutritional concerns and underscoring the need for targeted public health strategies to promote healthier food choices.