SavedAdd your journal

Journals / Akademik Gıda / 2026 / Cilt: 24 Sayı: 1

Frequency of Ultra-Processed Food Consumption and its Contribution to Daily Energy and Macronutrient Intake in Young Adults

Genç Yetişkinlerde Aşırı İşlenmiş Gıda Tüketim Sıklığı ve Günlük Enerji ile Makro Besin Ögesi Alımına Katkısı

Cansu Karaçolak(Burdur Mehmet Akif Ersoy University, Faculty of Health Science, Department of Nutrition and Dietetic)0000-0001-6271-3936
Sema Çiçek(Burdur Mehmet Akif Ersoy University, Faculty of Health Science, Department of Nutrition and Dietetic)0009-0000-0858-7836
Ezgi Çakmak(Burdur Mehmet Akif Ersoy University, Faculty of Health Science, Department of Nutrition and Dietetic)0000-0002-6777-4428
İldeniz Yıldırım(Burdur Mehmet Akif Ersoy University, Faculty of Health Science, Department of Nutrition and Dietetic)0000-0002-3204-6922
Pages
78–85
Publication Date
2026-09-03
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In conclusion, UPFs contributed approximately 30% of total daily energy intakes among young adults, while sugary carbonated beverage consumption and saturated fatty acid intake from UPFs were higher among overweight/obese participants.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Obesity is a major public health problem today and is increasingly prevalent among young adults.
📊
Key Findings & Data:This study included 225 young adults (61.3% female and 38.7% male).
💡
Conclusion & Impact:In conclusion, UPFs contributed approximately 30% of total daily energy intakes among young adults, while sugary carbonated beverage consumption and saturated fatty acid intake from UPFs were higher among overweight/obese participants.
🔬Design:Survey & Empirical Study
📍Scope:Comprehensive Sample
⚙️Variables:Enerji alımı · Obezite · Aşırı işlenmiş gıdalar

Abstract

Obesity is a major public health problem today and is increasingly prevalent among young adults. Frequent and excessive consumption of ultra-processed foods (UPF) contributes to the development of obesity and other related health problems. Therefore, the aim of this study is to determine the frequency of UPF consumption and its contribution to daily energy and macronutrient intake in young adults. Data were collected through an online survey, which included socio-demographic characteristics and food frequency questionnaires in accordance with the UPF classification in the literature. The contribution of UPF consumption to daily energy and macronutrient intake was calculated based on food consumption frequency. This study included 225 young adults (61.3% female and 38.7% male). The average body mass index (BMI) of participants was 24.5±4.57 kg/m2. The proportion of participants consuming sugary carbonated beverages ≥1 time/week was 32.6% among normal-weight participants and 48.8% among overweight/obese participants (p=0.016). Insignificant differences were found in frequently consumed UPFs such as sucuk, cream cheese, bakery products, mayonnaise, chocolate spread, candy, and chocolate by BMI (p>0.05). Energy (rho=0.19, p=0.004), protein (rho=0.17, p=0.011), fat (rho=0.20, p=0.003), carbohydrate (rho=0.18, p=0.006), saturated fatty acids (rho=0.22, p=0.001), and cholesterol (rho=0.20, p=0.003) intakes from UPFs were weakly and positively correlated with BMI. In conclusion, UPFs contributed approximately 30% of total daily energy intakes among young adults, while sugary carbonated beverage consumption and saturated fatty acid intake from UPFs were higher among overweight/obese participants. Developing healthy eating habits among young adults is crucial for preventing obesity and other chronic diseases today and in the future.

Özet

Obezite günümüzde önemli bir halk sağlığı sorunudur ve genç yetişkinler arasında giderek yaygınlaşmaktadır. Aşırı işlenmiş gıdaların (AİG) sık ve fazla miktarda tüketimi obezite ve ilişkili diğer sağlık sorunlarının gelişimine katkıda bulunmaktadır. Bu nedenle, bu çalışmanın amacı genç yetişkinlerde AİB tüketim sıklığını ve bunların günlük enerji ve makro besin ögesi alımına katkısını incelemektir. Veriler, sosyo-demografik özellikleri ve literatürdeki AİG sınıflamasına uygun şekilde besin tüketim sıklığını içeren çevrimiçi anket aracılığıyla toplanmıştır. Besin tüketim sıklığından AİG'nin günlük enerji ve makro besin ögesi alımına katkısı hesaplanmıştır. Çalışmaya 225 genç yetişkin (kadın %61,3 ve erkek %38,7) dahil edilmiştir. Katılımcıların ortalama beden kütle indeksi (BKİ) 24,5±4,57 kg/m2 dir. Normal ağırlığa sahip katılımcılarda şekerli gazlı içecek tüketim sıklığı haftada ≥1 kez için %32,6 iken, fazla kilolu/obez katılımcılarda bu oran %48,8’dir (p=0,016). Sık tüketilen sucuk, krem peynir, unlu mamuller, mayonez, sürülebilir çikolata, şekerleme ve sütlü çikolata gibi AİG'ler için BKİ'ye göre anlamlı bir fark bulunmamıştır (p>0,05). Aşırı işlenmiş besinlerden gelen enerji (rho=0,19, p=0,004), protein (rho=0,17, p=0,011), yağ (rho=0,20, p=0,003), karbonhidrat (rho=0,18, p=0,006), doymuş yağ asiti (rho=0,22, p=0,001) ve kolesterol (rho=0,20, p=0,003) alımı ile BKİ arasında pozitif yönde zayıf korelasyon belirlenmiştir. Sonuç olarak, genç yetişkinlerde AİG’lerin enerji ve makro besin ögesi alımına katkısının yaklaşık %30 oranında olduğu ve bazı AİG'lerin fazla kilolu/obez bireylerde daha yüksek olduğu belirlenmiştir. Genç yetişkinlerde sağlıklı beslenme davranışlarının geliştirilmesi günümüzde ve gelecekte obezite ve diğer kronik hastalıkların önlenmesinde büyük önem taşımaktadır.

🔖

Cite This Article

Karaçolak, C., Çiçek, S., Çakmak, E., Yıldırım, İ. (2026). Frequency of Ultra-Processed Food Consumption and its Contribution to Daily Energy and Macronutrient Intake in Young Adults. Akademik Gıda, Cilt: 24 Sayı: 1, 78–85. https://doi.org/10.24323/akademik-gida.2031437

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (46)

  1. World Health Organization. (2025). Obesity and overweight. [Date of access: 03.08.2026] https://www.who.int/news-room/fact-sheets/detail/obesity-and-overweight
  2. Aremu, S.O., Akute, B., Aremu, D.O., Zando, C., Aremu, E.D., Nwachukwu, O.J., Omosebi, M.O., Akute, V.O., Oluwole, S.T., Barkhadle, A.A., Aremu, M.O. (2025). Dietary strategies for preventing and managing obesity through evidence-based nutritional interventions. Discover Public Health, 22(1), 424.
  3. Kushwah, P., Kumar, R., Srivastava, I., Ranganathan, G., Tiwari, P., Patel, K., Mishra, S., Maurya, A.K. (2026). Obesity in 2026: Analyzing the rapid rise and pathways to prevention. International Journal of Pharmaceutical Sciences, 4(2), 824-838.
  4. Ahmed, S.K, Mohammed, R.A. (2025). Obesity: Prevalence, causes, consequences, management, preventive strategies and future research directions. Metabolism Open, 27:100375.
  5. Seguin, R.A., Aggarwal, A., Vermeylen, F., Drewnowski, A. (2016). Consumption frequency of foods away from home linked with higher body mass index and lower fruit and vegetable intake among adults: a cross-sectional study. Journal of Environmental and Public Health, 2016, 3074241.
  6. Monteiro, C.A., Cannon, G., Lawrence, M., da Costa Louzada, M.L., Pereira Machado, P. (2019). Ultra-processed foods, diet quality, and health using the NOVA classification system. [Date of access: 20.09.2025]. https://www.fao.org/faoterm/viewentry/en/?entryId=183027.
  7. Baraldi, L.G., Martinez Steele, E., Canella, D.S., Monteiro, C.A. (2018). Consumption of ultra-processed foods and associated sociodemographic factors in the USA between 2007 and 2012: evidence from a nationally representative cross-sectional study. BMJ Open, 8(3), e020574.
  8. Machado, P.P., Steele, E.M., Levy, R.B., da Costa Louzada, M.L., Rangan, A., Woods, J., Gill, T., Scrinis, G., Monteiro, C.A. (2020). Ultra-processed food consumption and obesity in the Australian adult population. Nutrition & Diabetes, 10(1), 39.
  9. Crimarco, A., Landry, M.J., Gardner, C.D. (2022). Ultra-processed foods, weight gain, and co-morbidity risk. Current Obesity Reports, 11(3), 80-92.
  10. Haghighatdoost, F., Atefi, M., Mohammadifard, N., Daryabeygi-Khotbehsara, R., Khosravi, A., Mansourian, M. (2022). The relationship between ultraprocessed food consumption and obesity indicators in Iranian adults. Nutrition, Metabolism, and Cardiovascular Diseases: NMCD, 32(9), 2074–2085.
  11. Blüher, M. (2019). Obesity: global epidemiology and pathogenesis. Nature Reviews. Endocrinology, 15(5), 288-298.
  12. Mendoza, K., Smith-Warner, S.A., Rossato, S.L., Khandpur, N., Manson, J.E., Qi, L., Rimm, E.B., Mukamal, K.J., Willett, W.C., Wang, M., Hu, F.B., Mattei, J., Sun, Q. (2024). Ultra-processed foods and cardiovascular disease: analysis of three large US prospective cohorts and a systematic review and meta-analysis of prospective cohort studies. Lancet Regional Health. Americas, 37, 100859.
  13. Fiolet, T., Srour, B., Sellem, L., Kesse-Guyot, E., Allès, B., Méjean, C., Deschasaux, M., Fassier, P., Latino-Martel, P., Beslay, M., Hercberg, S., Lavalette, C., Monteiro, C.A., Julia, C., Touvier, M. (2018). Consumption of ultra-processed foods and cancer risk: results from NutriNet-Santé prospective cohort. BMJ (Clinical Research Ed.), 2018;360:k322.
  14. Dai, S., Wellens, J., Yang, N., Li, D., Wang, J., Wang, L., Yuan, S., He, Y., Song, P., Munger, R., Kent, M.P., MacFarlane, A.J., Mullie, P., Duthie, S., Little, J., Theodoratou, E., Li, X. (2024). Ultra-processed foods and human health: An umbrella review and updated meta-analyses of observational evidence. Clinical Nutrition (Edinburgh, Scotland), 43(6), 1386-1394.
  15. Canhada, S.L., Luft, V.C., Giatti, L., Duncan, B.B., Chor, D., Fonseca, M. de J.M. da, Matos, S.M.A., Molina, M.D.C.B., Barreto, S.M., Levy, R.B., Schmidt, M.I. (2020). Ultra-processed foods, incident overweight and obesity, and longitudinal changes in weight and waist circumference: the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil). Public Health Nutrition, 23(6), 1076-1086.
  16. Rauber, F., Steele, E.M., Louzada, M.L. da C., Millett, C., Monteiro, C.A., Levy, R.B. (2020). Ultra-processed food consumption and indicators of obesity in the United Kingdom population (2008-2016). PloS One, 15(5), e0232676.
  17. Levy, R.B., Barata, M.F., Leite, M.A., Andrade, G.C. (2024). How and why ultra-processed foods harm human health. The Proceedings of the Nutrition Society, 83(1), 1-8.
  18. Martínez Steele, E., Popkin, B.M., Swinburn, B., Monteiro, C.A. (2017). The share of ultra-processed foods and the overall nutritional quality of diets in the US: evidence from a nationally representative cross-sectional study. Population Health Metrics, 15(1), 6.
  19. Janssen, H.G., Davies, I.G., Richardson, L.D., Stevenson, L. (2018). Determinants of takeaway and fast food consumption: a narrative review. Nutrition Research Reviews, 31(1), 16-34.
  20. Özbaş, S., Gerey, S., Koç, Ş.Ö., Ersoy, S. (2025). Effect of nutrition education on nutrition knowledge levels of midwifery students. Akademik Gıda, 23(2), 132-139.
  21. Munt, A.E., Partridge, S.R., Allman-Farinelli, M. (2017). The barriers and enablers of healthy eating among young adults: a missing piece of the obesity puzzle: A scoping review. Obesity Reviews: An Official Journal of the International Association for the Study of Obesity, 18(1), 1-17.
  22. WHO. (2010). Body Mass Index-BMI. World Health Organization (2010). Body mass index-BMI. [Date of access: 20.09.2025]. https://www.who.int/europe/news-room/fact-sheets/item/a-healthy-lifestyle---who-recommendations.
  23. BEBIS. (2017). Computer aided nutrition program, nutrition ınformation systems package program (BEBIS) Version: 8.1. Istanbul: Mavi Elma Yazilim. https://bebis.com.tr/anasayfa
  24. Schober, P., Boer, C., Schwarte, L.A. (2018). Correlation coefficients: Appropriate use and interpretation. Anesthesia and Analgesia, 126(5), 1763-1768.
  25. Lane, M.M., Gamage, E., Du, S., Ashtree, D.N., McGuinness, A.J., Gauci, S., Baker, P., Lawrence, M., Rebholz, C.M., Srour, B., Touvier, M., Jacka, F.N., O’Neil, A., Segasby, T., Marx, W. (2024). Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses. BMJ (Clinical Research Ed.), 2024;384:e077310
  26. Huang, Y., Chen, Z., Chen, B., Li, J., Yuan, X., Li, J., Wang, W., Dai, T., Chen, H., Wang, Y., Wang, R., Wang, P., Guo, J., Dong, Q., Liu, C., Wei, Q., Cao, D., Liu, L. (2023). Dietary sugar consumption and health: umbrella review. BMJ (Clinical Research Ed.), 2023;381:e071609.
  27. Azzeh, F.S., Hamouh, A.E. (2022). Predictors of sugar-sweetened carbonated beverage consumption and its effect on adiposity parameters of female Saudi students. Medicine, 101(49), e31983.
  28. Eweis, D.S., Abed, F., Stiban, J. (2017). Carbon dioxide in carbonated beverages induces ghrelin release and increased food consumption in male rats: Implications on the onset of obesity. Obesity Research & Clinical Practice, 11(5), 534-543.
  29. Degenhardt, H., Jansen, J., Schulz, R., Sedding, D., Braun-Dullaeus, R., Schlüter, K.D. (2002). Mechanosensitive release of parathyroid hormone-related peptide from coronary endothelial cells. American Journal of Physiology. Heart and Circulatory Physiology, 283(4), H1489-96.
  30. Schellekens, H., De Francesco, P.N., Kandil, D., Theeuwes, W.F., McCarthy, T., van Oeffelen, W.E.P.A., Perelló, M., Giblin, L., Dinan, T.G., Cryan, J.F. (2015). Ghrelin’s orexigenic effect is modulated via a serotonin 2C receptor interaction. ACS Chemical Neuroscience, 6(7), 1186–1197.
  31. Wang, F., Knutson, K., Alcaino, C., Linden, D.R., Gibbons, S.J., Kashyap, P., Grover, M., Oeckler, R., Gottlieb, P.A., Li, H.J., Leiter, A.B., Farrugia, G., Beyder, A. (2017). Mechanosensitive ion channel Piezo2 is important for enterochromaffin cell response to mechanical forces. The Journal of Physiology, 595(1), 79–91.
  32. Lauria, F., Dello Russo, M., Formisano, A., De Henauw, S., Hebestreit, A., Hunsberger, M., Krogh, V., Intemann, T., Lissner, L., Molnar, D., Moreno, L.A., Reisch, L.A., Tornaritis, M., Veidebaum, T., Williams, G., Siani, A., Russo, P. (2021). Ultra-processed foods consumption and diet quality of European children, adolescents and adults: Results from the I. Family study. Nutrition, Metabolism, and Cardiovascular Diseases: NMCD, 31(11), 3031–3043.
  33. Adams, J., White, M. (2015). Characterisation of UK diets according to degree of food processing and associations with socio-demographics and obesity: cross-sectional analysis of UK National Diet and Nutrition Survey (2008-12). The International Journal of Behavioral Nutrition and Physical Activity, 12, 160.
  34. Mescoloto, S.B., Caivano, S., Duarte, M.H., Domene, S.M.Á. (2017). Dietary intake among university students: protective foods versus ultra-processed foods. Demetra: Food, Nutrition & Health, 12(4), 979–992.
  35. Shim, J.S., Shim, S.Y., Cha, H.J., Kim, J., Kim, H.C. (2022). Association between ultra-processed food consumption and dietary intake and diet quality in Korean adults. Journal of the Academy of Nutrition and Dietetics, 122(3), 583–594.
  36. Bekar, C., Goktas, Z. (2023). Validation of the 14-item mediterranean diet adherence screener. Clinical Nutrition ESPEN, 53, 238–243.
  37. Öztürk Özkan, G., Çeteoğlu, B., Temiz, B., Dursun, H., Karaçam, M., Sarğın, M. (2025). The effect of eating motivation on adherence to the Mediterranean diet, glycemia and lipid profile in individuals with type 2 diabetes. International Journal of Environmental Health Research, 35(1), 257–268.
  38. Marrón-Ponce, J.A., Sánchez-Pimienta, T.G., Louzada, M.L. da C., Batis, C. (2018). Energy contribution of NOVA food groups and sociodemographic determinants of ultra-processed food consumption in the Mexican population. Public Health Nutrition, 21(1), 87–93.
  39. The World Bank. (2026). World Bank Country and Lending Groups. Date of acces: [10.08.2026]. https://datahelpdesk.worldbank.org/knowledgebase/articles/906519-world-bank-country-and-lending-groups
  40. Beslay, M., Srour, B., Méjean, C., Allès, B., Fiolet, T., Debras, C., Chazelas, E., Deschasaux, M., Wendeu-Foyet, M.G., Hercberg, S., Galan, P., Monteiro, C.A., Deschamps, V., Calixto Andrade, G., Kesse-Guyot, E., Julia, C., Touvier, M. (2020). Ultra-processed food intake in association with BMI change and risk of overweight and obesity: A prospective analysis of the French NutriNet-Santé cohort. PLoS Medicine, 17(8), e1003256.
  41. Louzada, M.L. da C., Baraldi, L.G., Steele, E.M., Martins, A.P.B., Canella, D.S., Moubarac, J.C., Levy, R.B., Cannon, G., Afshin, A., Imamura, F., Mozaffarian, D., Monteiro, C.A. (2015). Consumption of ultra-processed foods and obesity in Brazilian adolescents and adults. Preventive Medicine, 81, 9-15.
  42. Juul, F., Martinez-Steele, E., Parekh, N., Monteiro, C.A., Chang, V.W. (2018). Ultra-processed food consumption and excess weight among US adults. The British Journal of Nutrition, 120(1), 90-100.
  43. Moubarac, J.C., Batal, M., Louzada, M.L., Martinez Steele, E., Monteiro, C.A. (2017). Consumption of ultra-processed foods predicts diet quality in Canada. Appetite, 108, 512-520.
  44. Haghighatdoost, F., Atefi, M., Mohammadifard, N., Daryabeygi-Khotbehsara, R., Khosravi, A., Mansourian, M. (2022). The relationship between ultraprocessed food consumption and obesity indicators in Iranian adults. Nutrition, Metabolism, and Cardiovascular Diseases: NMCD, 32(9), 2074–2085.
  45. Munt, A.E., Partridge, S.R., Allman-Farinelli, M. (2017). The barriers and enablers of healthy eating among young adults: a missing piece of the obesity puzzle: A scoping review. Obesity Reviews: An Official Journal of the International Association for the Study of Obesity, 18(1), 1-17.
  46. Lauria, F., Dello Russo, M., Formisano, A., De Henauw, S., Hebestreit, A., Hunsberger, M., Krogh, V., Intemann, T., Lissner, L., Molnar, D., Moreno, L.A., Reisch, L.A., Tornaritis, M., Veidebaum, T., Williams, G., Siani, A., Russo, P. (2021). Ultra-processed foods consumption and diet quality of European children, adolescents and adults: Results from the I. Family study. Nutrition, Metabolism, and Cardiovascular Diseases: NMCD, 31(11), 3031–3043.