Factors associated with ultra-processed foods consumption: cooking and food preparation skills and food literacy

Industrialization and urbanization increase the consumption of ultra-processed foods (UPFs); decreasing cooking skills and low food literacy make healthy eating difficult. The aim of this study is to evaluate the effects of individuals' cooking and preparation skills and food literacy levels in relation to UPF consumption and to contribute to strategies that will promote healthy eating. This cross-sectional study included 3572 adults (2413 females, 1159 males) aged 18–65 years selected through snowball sampling in Ankara, Türkiye. Data were collected via a web-based survey including demographic information, self-reported anthropometric measurements, and validated scales: The High Processed Food Consumption Screening Questionnaire (with higher scores indicating greater consumption of UPFs), the Cooking and Food Preparation Skills Scale (where higher scores indicate better cooking and food preparation skills), and the Food Literacy Tool (with higher scores reflecting higher levels of food literacy). The Screening Questionnaire of Highly Processed Food Consumption score was negatively correlated with the total and subdimension scores of the Cooking and Food Preparation Skills Scale, as well as with the total score of the Food Literacy Tool. (p < 0.001). According to the linear regression analysis, gender, age, the total score of the Cooking and Food Preparation Skills Scale, and the total score of the Food Literacy Tool were significant predictors of UPF consumption (p < 0.05). Significant differences were observed between individuals with low and high levels of UPF consumption in terms of age, gender, marital status, total score on the Cooking and Food Preparation Skills Scale, and total score on the Food Literacy Tool (p < 0.05). In conclusion, given the significant associations of cooking and food preparation skills and food literacy factors with UPF consumption, public health interventions targeting healthy eating habits, improving culinary skills, and increasing awareness of food processing and nutritional quality should be developed. Furthermore, more research is needed in this area to reduce UPF consumption and improve overall diet quality.