Two worst offenders as toddlers now get half calories from UPFs – Wales Online
More needs to be done to reduce the amount of ultra-processed foods (UPFs) consumed by youngsters as researchers from University College London (UCL) found high levels of consumption in toddlers and children in the UK. According to a new study, toddlers in the UK receive almost half (47%) of their calories from UPFs, rising to 59% by the age of seven. Academics highlighted that eating habits in early years can shape lifelong preferences and behaviours.
Experts pointed out the challenge of feeding children healthily when highly processed foods are often more affordable than fresh produce like fruits and vegetables. UPFs targeted at children are often packed with excessive amounts of salt and sugar, which can lead to health issues. The ultra-palatable nature of some UPFs may contribute to continued consumption beyond habit formation, the researchers explained. They also warned against foods that imitate UPFs but are not officially classified as such, like vegetable puffs or cookie-like snacks, as these could deter children from developing a taste for real vegetables.
The study analysed data from children born in the UK in 2007 and 2008, tracking their food and drink intake over three days. Findings revealed that the most common UPFs consumed by toddlers at 21 months were flavoured yoghurts and wholegrain breakfast cereals, while seven-year-olds favoured sweet cereals, white bread, and puddings. Consuming UPFs at both ages was associated with higher sugar and salt intake.
The study, published in the European Journal of Nutrition, underlines the importance of policies aimed at reducing UPF consumption among children. Lead author Dr Rana Conway from the UCL Institute of Epidemiology and Health Care emphasised the need to shift towards a diet with a lower proportion of UPFs. Dr Conway raised concerns over the high sugar and salt content in seemingly healthy UPFs and stressed the importance of getting children accustomed to the natural flavours of whole foods.
Senior author Professor Clare Llewellyn reiterated the impact of early eating patterns on long-term dietary preferences, stating that habits formed in childhood can carry into adulthood. The researchers suggested interventions like warning labels on products, school food policies promoting healthier options, and subsidies on fresh and minimally processed foods to encourage a healthier diet for children.
In conclusion, the findings underscore the significance of promoting a balanced diet for children by reducing UPF consumption and encouraging the intake of nutrient-rich whole foods. The study advocates for a shift towards healthier food choices to instil good eating habits early in life, setting the foundation for a lifetime of well-being.