Evaluation of the Effect of Ultra-Processed Food (UPF) Consumption of Cardiometabolic Risk in Professional Nigerian Adults: A Quantitative Study

  • Authors

    • Asukwo Asukwo Edem School of Public Health, Studies, University of Wolverhampton, Wolverhampton, United Kingdom
    • Chrysanthou Marc School of Health and Society, Faculty of Education Health and Wellbeing, University of Wolverhampton, ‎United Kingdom
    • John Edward Mgbang Science Department, Ysgol Bro Edern, Cardiff, United Kingdom
    • Aniekeme N‎disa Inyang Biochemistry Department, Arthur Jarvis University, Akpabuyo, Nigeria
    https://doi.org/10.14419/51vdnk08

    Received date: April 28, 2025

    Accepted date: June 9, 2025

    Published date: June 13, 2025

  • Blood Pressure; Body Mass Index; Cardio-Metabolic Risk; Food Choice; Ultra-Processed Foods

  • Abstract

    Background and objectives: to evaluate the effect of ultra-processed food (UPF) consumption on cardio-metabolic risk in professional Nigerian adults.

    Methods: Using standard methods, frequency, prevalence, and health implications of UPF consumption of ‎respondents were determined. A cross-sectional study design was adopted, with a simple random sampling ‎method in selecting 250 participants from five faculties in the College of Medical Sciences, University of ‎Calabar, Nigeria. Data were collected using a structured web-based questionnaire, collated using Microsoft Excel ‎software, and analysed using a combination of Chi-square (X2) test, one-sample t-test, and Pearson’s correlation ‎analysis using SPSS software.‎

    Findings: The overall frequency of UPF intake was relatively low, with a significant (P<0.05) relationship with ‎participants’ age. The impact of participants' UPF consumption frequency on body mass index, systolic, and ‎diastolic blood pressure was insignificant (P >0.05). The participants’ high level of knowledge of UPFs is a key ‎factor in explaining this finding. However, a significant (P<0.05) moderate correlation between BMI and ‎systolic blood pressure was observed, which is consistent with existing information in scientific literature.‎

    Conclusion: This study revealed that the overall UPF consumption frequency was significantly low, which ‎correlated positively with the low BMI and BP, which may be due to a high level of knowledge of UPF ‎consumption and its effect on overall health. However, the study recommends a similar study with a larger sample ‎size‎.

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    Edem , A. A. ., Marc , C. ., Mgbang , J. E. ., & Inyang , A. N. . (2025). Evaluation of the Effect of Ultra-Processed Food (UPF) Consumption of Cardiometabolic Risk in Professional Nigerian Adults: A Quantitative Study. International Journal of Basic and Applied Sciences, 14(2), 226-233. https://doi.org/10.14419/51vdnk08