HYGIENIC EVALUATION OF PROCESSED AND ULTRA-PROCESSED FOOD CONSUMPTION

Abstract

Objectives. To assess processed food (PF) and ultra-processed food (UPF) consumption among the investigated adult population of the Republic of Moldova in order to formulate practical recommendations.

Methods. A descriptive cross-sectional study was conducted in a convenience sample of 284 adults using an anonymous, self-administered online questionnaire containing 55 questions structured into four sections. Data were collected from January to March 2026. The questionnaire was adapted from bibliographic sources and was not validated before administration. Data analysis was exclusively descriptive.

Results. The sample included 284 adults; 71.5% lived in urban areas and 65.5% were women. The most frequently reported UPFs were industrial sauces (80.6%), processed meats (79.6%), and industrial pastries (65.8%). Frequent home cooking coexisted with widespread PF and UPF consumption. Reported factors influencing purchasing decisions included organoleptic properties, lack of time, and social media. A gap was observed between the predominantly negative perception of UPF and the frequency of consumption.

Conclusions. Processed and ultra-processed food consumption was common in the studied sample and coexisted with apparently favorable dietary habits, including frequent home cooking. The findings support strengthening nutrition education programs and public health strategies aimed at reducing the consumption of ultra-processed foods.