ArticleFoods (Basel, Switzerland)2022
Consumption Patterns of Processed Foods in Singapore-A Cross-Sectional Study.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Probabilistic dietary exposure assessment of polycyclic aromatic hydrocarbons (PAHs) and its associated disease burden in Singapore.Scientific reports · 2026Article
- Socioeconomic disparities in dietary diversity among adults in Bengbu, China: unraveling the mediating role of nutrition literacy.Frontiers in nutrition · 2025Article
- How Cognition Influences Chinese Residents' Continuous Purchasing Intention of Prepared Dishes under the Distributed Cognitive Perspective.Foods (Basel, Switzerland) · 2024Article
- Singapore's Total Diet Study (2021-2023): Study Design, Methodology, and Relevance to Ensuring Food Safety.Foods (Basel, Switzerland) · 2024Article
- Occurrence and Dietary Exposure of 3-MCPD Esters and Glycidyl Esters in Domestically and Commercially Prepared Food in Singapore.Foods (Basel, Switzerland) · 2023Article
- Dietary factors and the risk of lung cancer by epidermal growth factor receptor mutation status and histological subtypes.Frontiers in public health · 2022Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
The consumption of processed foods is increasingly widespread and could have an impact on diet quality and health. Understanding the factors influencing people's eating habits is useful for assessing such impact. There are limited data on the consumption patterns of processed foods and associated factors influencing the dietary patterns in Singapore. This cross-sectional study based on a food frequency questionnaire aimed to examine how the consumption of processed foods among 2079 Singapore residents aged 18 to 89 years varies with sociodemographic factors. The analysis of the consumption by processed food groups showed that the studied factors, i.e., age, gender, ethnicity, housing and health status, all contributed to differences in processed food consumption to varying extents, with ethnicity being the key factor driving the variation. Such differences were also confirmed to a limited degree by determining another measure of consumption, i.e., a processed food variety score. The findings in this study could inform further work in relation to dietary risks.
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