Background:

Ultra-processed food (UPF) consumption is linked to adverse health outcomes, including cardiovascular disease and all-cause mortality. Asian Americans (AAs) are the fastest growing ethnic group in the United States (US), yet their dietary patterns have seldom been described.

Objectives:

To characterize UPF consumption among AAs and determine whether acculturation is associated with increased UPF consumption.

Design:

The National Health and Nutrition Examination Survey (NHANES) is an annual, cross-sectional survey representative of the US population. We examined 2011-2018 NHANES data which included 2404 AAs ≥ 18 years old with valid 24-hour dietary recall. Using day 1 dietary recall data, we characterized UPF consumption as the percentage of caloric intake from UPFs, using the NOVA classification system. Acculturation was characterized by nativity status, nativity status and years in the US combined, home language, and an acculturation index. We assessed the association between acculturation and UPF consumption using linear regression analyses adjusted for age, sex, marital status, education, income, self-reported health, and self-reported diet quality.

Results:

UPFs provided on average 39.3% (95% CI: 38.1-40.5) of total energy intake among AAs. In adjusted regression analyses, UPF consumption was 14% (95% CI: 9.5-17.5; P < 0.05) greater among those with the highest vs. lowest acculturation index score, 12% (95% CI: 8.5-14.7: P < 0.05) greater among those who speak English only vs. non-English only in the home, 12% (95% CI: 8.6-14.7: P < 0.05) greater among US-born vs. foreign-born AAs, and 15% (95% CI: 10.7-18.3: P < 0.05) greater among US-born vs. foreign-born AAs with less than ten years in the US.

Conclusions:

UPF consumption was common among AAs, and acculturation was strongly associated with greater proportional UPF intake. As the US-born AA population continues to grow, UPF consumption in this group is likely to increase. Further research on disaggregated AA subgroups is warranted to inform culturally tailored dietary interventions.