Kids in the UK get almost half (47%) of their energy from ultra-processed foods (UPFs), and this number goes up to 59% by the time they turn seven, a new study by UCL researchers shows.
The research featured in the European Journal of Nutrition, examined information from 2,591 kids born in the UK during 2007 and 2008.
Toddlers at 21 months old ate flavoured yoghurt and wholegrain breakfast cereals as UPFs, foods often thought of as healthy. Their parents noted down their diets at this age. By the time these kids turned seven, they consumed sweet cereals, white bread, and puddings as UPFs.
Lead author Dr. Rana Conway, of the UCL Institute of Epidemiology & Health Care, said, “Ultra-processed foods aren’t all bad for our health and the foods toddlers in our study ate are seen as quite healthy.
“Still, some whole grain cereals and flavoured yoghurt contain high levels of added sugar and salt. Our study found that toddlers who ate more ultra-processed foods also took in more of these ingredients.
“This raises concerns since toddlers consume more added sugar and salt than experts recommend.
Senior author Professor Clare Llewellyn, of the UCL Institute of Epidemiology & Health Care, said, “Kids’ eating habits in their early years play a big role. They help shape behaviours that can stick around through childhood and even into adulthood.
The researchers examined data from the Gemini twin cohort study. They used the Nova classification to group the food and drink consumed into four categories: Unprocessed or processed foods (eggs, milk, vegetables, fish and fruit) Processed culinary ingredients (salt, butter and oil) Processed foods (tinned fish, peanut butter and cheese) UPFs (cereals, yoghourts made sliced bread, biscuits, sausages, crisps) UPFs are often made in factories. They contain ingredients that people or never use when cooking at home such as emulsifiers, colorings and sweeteners.
Researchers split toddlers into five groups based on their ultra-processed food consumption. The study found that kids in the group with the lowest UPF intake got 28% of their calories from UPFs. For children in the highest group, this number jumped to 69%.
The paper also pointed out that many products for young children don’t fall under the UPF category. These items don’t have UPF-type ingredients but copy the textures of ultra-processed foods. Examples include veggie sticks, puffs, or snacks that look like cookies.
The scientists noted that introducing these foods was not likely to boost veggie consumption even when the foods were sound (meaning they lacked added sugar or salt).
Reference:
University College London. Study finds toddlers get nearly half their calories from ultra-processed foods.
Medical Xpress
