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Reducing Ultra-Processed Food Consumption in Primary Care: A Strategy to Lower Metabolic Risk in Iranian Adults
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J Mirzay Razzaz   , M Sepehrinia , A Nikparast , M Navab , R Homayounfar * |
| , r_homayounfar@yahoo.com |
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Abstract: (168 Views) |
The consumption of ultra-processed foods, such as sugar-sweetened beverages, packaged snacks, ready-to-eat meals, industrial sweets, and processed meats, has increased in recent years and is considered a dietary factor associated with noncommunicable diseases. This policy brief is based on a cross-sectional study among adults in the Fasa cohort, which investigated the association between ultra-processed food intake and metabolic syndrome and its components. In this study, data from 8,841 adults aged 35–70 years were analyzed, dietary intake was assessed using a food frequency questionnaire, and ultra-processed foods were identified according to the NOVA classification.
The findings showed that the prevalence of metabolic syndrome was 19.9% in the total population and 26.6% in the highest quartile of ultra-processed food intake. After adjustment for potential confounders, individuals in the highest quartile of ultra-processed food consumption had 3.27 times higher odds of metabolic syndrome compared with those in the lowest quartile. Higher consumption of ultra-processed foods was also associated with higher odds of elevated triglycerides, low HDL cholesterol, elevated fasting blood glucose, and high blood pressure.
The findings of this study support the need for preventive actions. Integrating the assessment of ultra-processed food intake into primary care, providing nutrition education, strengthening warning labels, improving the food environment, and establishing national monitoring of ultra-processed food consumption may help reduce metabolic risk in Iran.
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| Keywords: Composite Dietary Antioxidant Index, metabolic syndrome, metabolic dysfunction-associated steatotic liver disease, primary care, nutrition policy |
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Full-Text [PDF 427 kb]
(60 Downloads)
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Article type: Brief Policy |
Subject:
nutrition
Received: 2026/05/25 | Accepted: 2026/01/30 | Published: 2026/06/1
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| References |
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