Processed Food Consumption Based on the NOVA Classification Is Associated With Elevated Cardiometabolic Risk in Turkish Adults

Basit Öğe Kaydı
dc.contributor.authorOzkan, Irem
dc.contributor.authorOzlu Karahan, Tugce
dc.contributor.authorSeven Avuk, Hande
dc.date.accessioned2026-04-04T18:48:33Z
dc.date.available2026-04-04T18:48:33Z
dc.date.issued2025
dc.description.abstractThe global rise in ultra-processed food consumption is associated with increased prevalence of cardiometabolic disorders such as obesity, diabetes, and cardiovascular diseases. This study aimed to evaluate the relationship between processed food intake and cardiometabolic risk factors among adults in Türkiye. A cross-sectional study was conducted among 171 adults aged 18–65 years attending an internal medicine outpatient clinic between March and April 2024. Data collected included dietary habits, physical activity levels, anthropometric measurements, and biochemical parameters. Processed food intake was classified according to the NOVA system and divided into tertiles. Cardiometabolic risk was assessed using the Framingham risk score. The median age was 44.0 (29.0–52.0) years; 67.9% were female. Participants in the T2 tertile with the highest processed food intake had a higher median waist/hip ratio [0.88; (0.82–0.90)] compared to those in the lowest tertile (T1) [0.82 (0.76–0.88); p = 0.003]. Similarly, the median Framingham risk score was higher in the highest tertile of T2 [11.0; (5.0–15.0)] compared to those in the lowest tertile [5.0; (?1.0–9.5); p < 0.001]. These differences suggest a positive correlation between processed food intake and cardiometabolic risk. Increased processed food consumption is associated with higher obesity and cardiometabolic risk among Turkish adults. Promoting healthy dietary habits and reducing processed food intake could have significant public health benefits. Future longitudinal studies with larger samples are needed to confirm these findings and clarify causality. Trial Registration: ClinicalTrials.gov: NCT06996262. © 2025 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.
dc.identifier.doi10.1002/fsn3.71014
dc.identifier.issn2048-7177
dc.identifier.issue10
dc.identifier.scopus2-s2.0-105017145880
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1002/fsn3.71014
dc.identifier.urihttps://hdl.handle.net/11411/10217
dc.identifier.volume13
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherJohn Wiley and Sons Inc
dc.relation.ispartofFood Science and Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20260402
dc.subjectCardiometabolic Risk
dc.subjectDietary Habits
dc.subjectFramingham Risk Score
dc.subjectObesity
dc.subjectProcessed Food
dc.titleProcessed Food Consumption Based on the NOVA Classification Is Associated With Elevated Cardiometabolic Risk in Turkish Adults
dc.typeArticle

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