Higher Ultra-Processed Food Consumption is Associated with Increased Risk of Mental Health Issues in Undergraduates

Azira Sazali; Nur Atikah  Yusoff; Nadya Insyirah  Azmawi; Ng Ming Li; Hanis Mastura Yahya; Norhasniza  Yaacob; Nurul Fatin  Malek Rivan

doi:10.25182/jgp.2025.20.1.51-60

Azira Sazali⁽¹⁾ , Nur Atikah Yusoff⁽²⁾ , Nadya Insyirah Azmawi⁽³⁾ , Ng Ming Li⁽⁴⁾ , Hanis Mastura Yahya⁽⁵⁾ , Norhasniza Yaacob⁽⁶⁾ , Nurul Fatin Malek Rivan⁽⁷⁾

(1) Nutritional Science Programme, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, 50300 Kuala Lumpur, Malaysia,

(2) Nutritional Science Programme, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, 50300 Kuala Lumpur, Malaysia,

(3) Nutritional Science Programme, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, 50300 Kuala Lumpur, Malaysia,

(4) Nutritional Science Programme, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, 50300 Kuala Lumpur, Malaysia,

(5) Nutritional Science Programme, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, 50300 Kuala Lumpur, Malaysia,

(6) Cawangan Pemakanan, Jabatan Kesihatan WP Kuala Lumpur dan Putrajaya, Kementerian Kesihatan Malaysia, 50480 Kuala Lumpur, Malaysia ,

(7) Nutritional Science Programme, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, 50300 Kuala Lumpur, Malaysia

https://doi.org/10.25182/jgp.2025.20.1.51-60

Issue
Vol. 20 No. 1 (2025)

Submitted
December 31, 2024

Published
March 31, 2025

Keywords:

NOVA food classification system, mental health, ultra-processed foods

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Abstract

This cross-sectional study, involving 250 healthy undergraduate students, aimed to examine the association between Ultra-Processed Food (UPF) consumption and mental health status. Mental health was assessed using the 12-Item General Health Questionnaire (GHQ-12), where participants were classified as either normal or high-risk based on their scores. Subsequently, dietary intake was assessed using the Dietary History Questionnaire (DHQ), examining meals throughout the day. Additionally, the degree of food processing was classified using the NOVA food classification. Univariate and multivariate logistic regression analyses were used to evaluate the relationship between mental health status, ultra-processed food consumption, and the contributing factors. The average daily energy intake was 1,216±488 kcal, with 25.7% coming from ultra-processed foods. Those at higher risk for mental health issues typically had a slightly lower fat percentage (26.5±8.5%) but a higher total body water percentage (50.6±4.7%) compared to those with normal mental health. Even after adjustment for confounding factors, high consumption of ultra-processed foods remained strongly associated with an increased risk of mental health problems (OR=2.196, 95% CI:1.056–4.566, p=0.035). Further research is needed to fully understand the effects of ultra-processed foods on mental health and enhance awareness of their risks while promoting fresh, minimally processed alternatives.

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