A new study led by researchers at UCL found that toddlers in the UK consume nearly half of their calories from ultra-processed foods, with this number increasing to 59% by the age of seven. Data from 2,591 children born in 2007 and 2008 was analyzed, showing that the most common UPFs consumed by toddlers were flavored yogurts and wholegrain cereals. By the age of seven, sweet cereals, white bread, and puddings were the most common UPFs consumed.
Lead author Dr. Rana Conway explained that while some ultra-processed foods are considered healthy, many contain high levels of added sugar and salt. This is concerning as toddlers tend to consume more added sugar and salt than recommended, and a diet high in ultra-processed foods can prevent children from embracing the natural flavors of whole foods, potentially affecting their eating habits later in life. Senior author Professor Clare Llewellyn emphasized the importance of eating patterns in early childhood, as they can set the foundation for lifelong habits.
Using the Nova classification, the researchers divided the food and drink consumed by toddlers into four groups: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods. The study found that toddlers who consumed the most UPFs at 21 months were more likely to continue consuming high levels of UPFs at the age of seven, indicating that early dietary habits can persist into later childhood. UPFs often contain ingredients that are rarely used in home cooking and tend to be higher in fat, sugar, and salt.
The researchers also found that consumption of ultra-processed foods led to an intake of free sugars that exceeded the UK government’s recommended maximum of 5% of daily calorie intake. In the highest UPF groups, added sugar intake exceeded 10% on average. To address these issues, the researchers called for policies to promote a lower proportion of UPFs in children’s diets, including restrictions on unhealthy food marketing, warning labels on products high in sugar, and subsidies for fresh and minimally processed foods.
Dr. Conway highlighted the challenges parents face in feeding children healthily in the current food environment, where highly processed foods are often cheaper than fresh fruits and vegetables. Despite marketing suggesting that ultra-processed foods are healthy choices, many of these products contain excessive sugar and salt, making it difficult for parents to make nutritious choices. The researchers also pointed out that there are commercial products for young children that may not classify as UPFs but still mimic their textures, potentially undermining efforts to promote healthy eating habits.
One limitation of the study was that the sample population was over-represented by white individuals and those of higher socioeconomic status compared to the general UK population. The researchers emphasized the need for further research and policies to address the prevalence of ultra-processed foods in children’s diets and promote healthier eating behaviors from an early age.
