Research conducted by the Universities of Cambridge and Bristol shows that adolescents in the UK get approximately 66% of their daily calories from ultra-processed foods (UPFs).
The study identified a higher consumption of UPFs among teens from deprived backgrounds, white ethnicity, and younger age groups.
Ultra-processed foods are products made from industrial ingredients containing additives like preservatives, sweeteners, colorings, flavorings, and emulsifiers. These foods typically have poor nutritional quality, high levels of added sugars, saturated fats, and sodium, while being low in fiber, protein, and essential nutrients. Experts link the rise in diseases such as obesity, type 2 diabetes, and cancer to the consumption of UPFs.
Global data shows an increase in the availability and sales of UPFs over the years, leading to an uptick in consumption among teenagers. To analyze UK trends, researchers studied nearly 3,000 adolescents’ food diaries from the UK National Diet and Nutrition Survey between 2008/09 and 2018/19.
In a publication in the European Journal of Nutrition, researchers discovered that, on average, 66% of teens’ energy intake came from UPFs during this period, with a slight decrease from 68% to 63% between 2008/09 and 2018/2019.
Factors like parents’ occupation, ethnicity, and location influenced the proportion of calorie intake from UPFs as follows:
- Teens from disadvantaged backgrounds consumed a higher percentage of calories from UPFs than those from less disadvantaged backgrounds (68.4% compared to 63.8%).
- Adolescents from non-white ethnicities consumed a lower percentage of calories from UPFs (59.0% compared to 67.3%).
- Teens in Northern England had a higher rate of calorie intake from UPFs compared to those in the South and London (67.4% vs. 64.1%).
- 18-year-olds consumed a lower percentage of their calorie intake from UPFs compared to 11-year-olds (63.4% vs. 65.6%).
Dr. Yanaina Chavez-Ugalde from the University of Cambridge’s Medical Research Council (MRC) Epidemiology Unit, the lead author, noted that teens’ dietary habits are influenced by various factors and behaviors developed during adolescence can impact lifelong choices.
“Our research clearly shows that ultra-processed foods dominate teenagers’ diets, with consumption levels posing significant health risks,” said Dr. Chavez-Ugalde.
Experts suggest that the decrease in UPF consumption before the pandemic could be attributed to growing awareness of the health risks associated with sugar and government campaigns promoting healthy eating habits.
Dr. Esther van Sluijs, co-author from the MRC Epidemiology Unit at Cambridge, highlighted the paradox of UPFs providing convenient yet nutritionally poor options, potentially contributing to health disparities among youth.
Dr. Zoi Toumpakari from the University of Bristol’s Centre for Exercise, Nutrition, and Health Sciences, another co-author, emphasized the need for policy interventions to address the negative impact of UPF consumption on public health.
The study received funding mainly from the National Institute for Health and Care Research School for Public Health Research.
