Consumption Patterns of NOVA Food Groups and their Association with Body Mass Index among Jordanian Adults

NOVA food group consumption has received significant attention recently for assessing the quality of dietary intake and has been linked to weight gain and obesity.

to examine the ultra-processed foods (UPFs) and different NOVA food groups among Jordanian adults in various body mass index (BMI) categories.

A cross-sectional study was conducted among 537 Jordanian adults (aged 19-64) from February to April 2024. Anthropometric data were collected, and habitual dietary intake was assessed using a validated Arabic food frequency questionnaire (FFQ). Foods were classified according to the NOVA system into minimally or unprocessed foods (MUPF), processed culinary ingredients (PCI), processed foods (PF), and UPFs. The total energy from each group was analyzed using ESHA's Food Processor software.

UPFs contributed approximately 52% of daily energy intake; however, total energy intake was not significantly different across BMI categories (p = 0.870). Obese individuals had a higher MUPF intake (% of total Kcal) (31.97% ± 10.63%) and a lower UPF intake (50.57% ± 12.17%) compared to normal-weight individuals (MUPF: 29.85% ± 9.78%; UPF: 53.52% ± 10.99%; p < 0.05). Excess-weight participants also showed a higher MUPF intake (32.32% ± 10.03 vs. 29.74% ± 9.64) and lower UPF intake (50.27% ± 11.32 vs. 53.65% ± 10.86) than those with normal weight (p < 0.01). No significant differences were found for PCI or PF intake.

Despite generally high UPF consumption, individuals with higher BMI consume more energy from MUPF and less from UPF, suggesting a potential shift toward healthier food choices as body weight increases. Therefore, interventions should also focus on energy balance and portion control in normal-weight people within MUPF, not just UPFs.