ArticleThe international journal of behavioral nutrition and physical activity2017
Association between home food preparation skills and behaviour, and consumption of ultra-processed foods: Cross-sectional analysis of the UK National Diet and nutrition survey (2008-2009).
Article in The international journal of behavioral nutrition and physical activity, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 64 papers, 4 of them syntheses that pooled it.
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Who cites it
64 citing papers in PubMed, 4 syntheses or guidelines pooled it.
- The dietary management of sodium in children with kidney diseases-clinical practice recommendations from the Pediatric Renal Nutrition Taskforce.Pediatric nephrology (Berlin, Germany) · 2026Guideline
- Who consumes ultra-processed food? A systematic review of sociodemographic determinants of ultra-processed food consumption from nationally representative samples.Nutrition research reviews · 2024Pooled it
- Pooled it
- Ultra-processed food and the risk of overweight and obesity: a systematic review and meta-analysis of observational studies.International journal of obesity (2005) · 2020Pooled it
- Article
- Single-mother households and risk of poor dietary quality among schoolchildren: results from a nationwide survey.BMJ paediatrics open · 2026Article
- Ten tips on how to optimize nutrition in children with chronic kidney disease or on dialysis.Clinical kidney journal · 2026Review
- Exploring the Connection Between Ultra-Processed Foods and Breast Cancer: From Adiposity to Inflammation and Beyond.International journal of molecular sciences · 2026Review
- Cooking skills in undergraduates: Results of a multicenter Brazilian cross-sectional study.PloS one · 2026Article
- Culinary competency as a protective factor against ultra-processed food consumption and unhealthy cooking practices: a comparative study between type 1 diabetes patients and healthy controls.Frontiers in nutrition · 2026Article
- Relationship between cooking skills, diet behavior, and obesity in Palestinian society.BMC nutrition · 2025Article
- The UK Food Environment: A Systematic Review of Domains, Methodologies, and Outcomes.Current developments in nutrition · 2025Review
- Health cooking at home: can cooking skills reduce gastrointestinal symptoms, cross sectional study?BMC gastroenterology · 2025Article
- Factors associated with ultra-processed foods consumption: cooking and food preparation skills and food literacy.BMC public health · 2025Article
- Energy Density and Level of Processing of Packaged Food and Beverages Intended for Consumption by Australian Children.Nutrients · 2025Article
- Ultra-processed Food Intake is Inversely Associated with Cooking Skills in Post-metabolic and Bariatric Surgery Individuals: A Cross-sectional study.Obesity surgery · 2025Article
- Dietary status and the relationship between dietary competencies, cooking skills, and nutrition quotient of middle-aged adults living alone in Korea.Nutrition research and practice · 2025Article
- Low Self-Perceived Cooking Skills Are Linked to Greater Ultra-Processed Food Consumption Among Adolescents: The EHDLA Study.Nutrients · 2025Article
- Ultra-processed food intake and impairment across multiple cognitive domains in nationally representative older U.S. adults.Frontiers in public health · 2025Article
- Adolescents' ultra-processed food consumption status and its association with food literacy: a cross-sectional study in Chongqing, China.Frontiers in nutrition · 2025Article
4 more citing papers are in PubMed but not listed here.
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Abstract
background'Ultra-processed foods' (UPF) have been industrially processed and tend to be higher in saturated fat, sodium and sugar than other foods. There is some evidence that consumption of UPF is associated with overweight, obesity and related diseases. In developed countries more than half of dietary energy is attributed to UPF. One reason for reliance on UPF may be poor home food preparation skills or infrequent use of these. This relationship has been previously proposed but not tested. We examined the relationship between home food preparation skills and behaviour and consumption of UPF.
methodsWe used data from adults in the UK National Diet & Nutrition Survey 2008-09. Home food preparation skills and behaviours of adults (n = 509) were assessed using questions on confidence using eight cooking techniques, confidence cooking 10 foods, ability to prepare a cake or biscuits without help, and whether or not participants prepared a main meal five or more days per week. Individuals' UPF consumption was determined from four-day estimated diet diaries. Associations were adjusted for age, gender, occupational social class and household composition.
resultsIn fully adjusted models, individuals who were confident with all 10 foods (adjusted beta (95% CI) = -3.76 (-6.02 to -1.50)), able to bake cakes or biscuits without help (-3.87 (-6.62 to -1.12)), and cooked a main meal at least five days a week (-2.84 (-5.43 to -0.24)) consumed a lower percentage of dietary energy from UPF.
conclusionsIn UK adults better home food preparation skills and more frequent use of these skills tended to be cross-sectionally associated with lower UPF consumption. Greater encouragement of these skills may help reduce reliance on UPF.
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