ArticleJournal of the Academy of Nutrition and Dietetics2024
Greater Frequency of Cooking Dinner at Home and More Time Spent Cooking Are Inversely Associated With Ultra-Processed Food Consumption Among US Adults.
Article in Journal of the Academy of Nutrition and Dietetics, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Article
- Review
- Fatigue as a modifier of diet quality in adults with Charcot Marie Tooth disease.Journal of neuromuscular diseases · 2026Article
- Practical and Equity Considerations for Ultraprocessed Foods Policies.American journal of public health · 2026Article
- Cooking, Food Agency and Pro- Health Behavior.Current environmental health reports · 2026Review
- 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
- Ultra-Processed Foods Consumption, Mediterranean Diet Adherence and Sociodemographic Correlates in an Italian Adult Population: The UFO Survey.Nutrients · 2025Article
- Hybrid Crude Palm Oil in Brazilian Regions: Evaluation of Knowledge, Perceptions, and Consumption Potential.Foods (Basel, Switzerland) · 2025Article
- Quantifying the environmental and food biodiversity impacts of ultra-processed foods: evidence from the European Prospective Investigation into Cancer and Nutrition (EPIC) study.Public health nutrition · 2025Article
- A Culinary-Based Intensive Lifestyle Program for Patients with Obesity: The Teaching Kitchen Collaborative Curriculum (TKCC) Pilot Study.Nutrients · 2025Article
- Health Professionals' Knowledge and Views on the Use of Convenience Cooking Products: An Australian Cross-Sectional Study.Nutrients · 2025Article
- Household cooking and eating practices across food system typologies in 135 countries from 2018 to 2022.Health promotion international · 2025Article
- Trends in Adults' Intake of Un-processed/Minimally Processed, and Ultra-processed foods at Home and Away from Home in the United States from 2003-2018.The Journal of nutrition · 2025Article
- Ultra-processed food intake and impairment across multiple cognitive domains in nationally representative older U.S. adults.Frontiers in public health · 2025Article
- Ultra-Processed Foods: A Narrative Review of the Impact on the Human Gut Microbiome and Variations in Classification Methods.Nutrients · 2024Review
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
backgroundCooking at home has been promoted as a strategy to improve diet quality; however, the association between cooking behavior and ultra-processed food intake is unknown.
objectiveThe objective of this study was to examine associations between frequency of cooking dinner at home and time spent cooking dinner with ultra-processed food intake.
designCross-sectional, nationally representative data from the 2007-2010 National Health and Nutrition Examination Survey were analyzed. PARTICIPANTS/
settingParticipants were 9,491 adults (20 years and older) in the United States.
main outcome measuresThe main outcome measure was the proportion of energy intake (averaged from two 24-hour dietary recalls) from the following 4 Nova food-processing groups: (1) unprocessed or minimally processed foods, (2) processed culinary ingredients, (3) processed foods, and (4) ultra-processed foods. STATISTICAL ANALYSES PERFORMED: Separate linear regression models examined associations between cooking frequency and time spent cooking dinner and proportion of energy intake from the 4 Nova food-processing groups, adjusting for sociodemographic characteristics and total energy intake.
resultsUltra-processed foods comprised >50% of energy consumed independent of cooking frequency or time spent cooking. Higher household frequency of cooking dinner and greater time spent cooking dinner were both associated with lower intake of ultra-processed foods (P trends < .001) and higher intake of unprocessed or minimally processed foods (P trends < .001) in a dose-response manner. Compared with cooking 0 to 2 times/wk, adults who cooked dinner 7 times/wk consumed a mean of 6.30% (95% CI -7.96% to -4.64%; P < .001) less energy from ultra-processed foods. Adults who spent more than 90 minutes cooking dinner consumed 4.28% less energy from ultra-processed foods (95% CI -6.08% to -2.49%; P < .001) compared with those who spent 0 to 45 minutes cooking dinner.
conclusionsCooking at home is associated with lower consumption of ultra-processed foods and higher consumption of unprocessed or minimally processed foods. However, ultra-processed food intake is high among US adults regardless of cooking frequency.
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