A recent study shows that toddlers in the UK derive almost half (47%) of their calories from ultra-processed foods (UPFs), and this portion increases to 59% by the time they reach seven years old.
This research, featured in the European Journal of Nutrition, examined data from 2,591 children born in the UK in 2007 and 2008. Their parents recorded their dietary intake over a span of three days.
When the toddlers were 21 months old, the most frequently consumed UPFs included flavored yogurts and wholegrain breakfast cereals, which are usually regarded as healthy options. However, by age seven, children commonly consumed sweet cereals, white bread, and puddings.
Dr. Rana Conway, the lead author from the UCL Institute of Epidemiology & Health Care, remarked: “Not all ultra-processed foods are detrimental to our health. In fact, the foods typically consumed by the toddlers in our study are often considered quite healthy.”
“Nonetheless, many wholegrain cereals and flavored yogurts contain significant amounts of added sugar and salt. Our study indicated that toddlers who consumed more ultra-processed foods also ingested higher levels of these components.”
“This is alarming, particularly because toddlers generally consume more added sugar and salt than recommended levels.”
“In addition to sugar and salt, a diet rich in ultra-processed foods may prevent children from developing a preference for the natural flavors of whole foods, which could hinder their inclination towards healthy eating later in life.”
Professor Clare Llewellyn, a senior author from the UCL Institute of Epidemiology & Health Care, noted: “Eating habits formed in early childhood are crucial, as they can create lasting habits that persist into adulthood. Our findings suggest that 21-month-olds who had a higher intake of ultra-processed foods were also more likely to continue this pattern by age seven.”
The researchers used data from the Gemini twin cohort study and employed the Nova classification to categorize food and drink into four groups: unprocessed or minimally processed foods (such as eggs, milk, vegetables, fish, and fruit); processed culinary ingredients (like salt, butter, and oil); processed foods (including canned fish, peanut butter, and cheese); and UPFs (which encompass cereals, yogurts, mass-produced sliced bread, biscuits, and snacks).
UPFs are typically produced industrially and include ingredients that are rarely or never used in home cooking, like emulsifiers, colorings, and sweeteners.
Participants were classified into five groups based on their intake of ultra-processed foods. The analysis revealed that toddlers in the lowest UPF group consumed only 28% of their calories from these foods, while those in the highest category consumed 69%.
Furthermore, the study found that UPF consumption at 21 months could predict UPF intake at age seven. Toddlers who had the highest consumption of UPFs were 9.4 times more likely to be in the top UPF-consuming group at age seven compared to those with the lowest intake. This may partly be due to the “hyperpalatable” nature of these foods, which generally have higher levels of fat, sugar, and/or salt.
In all five UPF groups analyzed, the toddlers’ free sugar intake surpassed the UK government’s recommended limit of 5% of daily calorie intake. In the two highest UPF groups, average added sugar consumption exceeded 10%.
The researchers urged for policies aimed at reducing the ratio of ultra-processed foods in children’s diets. Suggested measures include limiting the advertising of unhealthy foods aimed at children, adding warning labels to high-sugar products, and providing subsidies for fresh and minimally processed foods.
Dr. Conway commented: “Feeding children healthily in today’s food landscape is challenging. Highly processed foods are often cheaper than the healthier options parents want to provide, such as fresh fruits and vegetables.”
“Moreover, although some products may claim to be healthy choices, ultra-processed foods marketed for kids frequently contain excessive amounts of sugar and salt. This complicates healthy decision-making for parents.”
The research team also noted that there is a variety of commercial products designed for young children that may not be classified as UPFs, as they lack UPF-like ingredients but imitate UPFs in texture. Examples include vegetable sticks or puffs and snacks that resemble cookies.
The researchers suggested that early exposure to these types of foods is unlikely to promote vegetable consumption, even if these products have healthy nutritional profiles (i.e., no added sugar or salt).
In discussing the limitations of the study, the researchers acknowledged that there was a disproportionate representation of individuals from a white ethnic background and higher socioeconomic status in their sample compared to the broader UK demographic.
