Toddlers ‘get half their calories from ultra-processed foods’ – study

Toddlers in the UK obtain nearly half (47%) of their calories from UPFs, according to a new study.

This rises to 59% by the age of seven, researchers from University College London (UCL) found.

Experts said that eating patterns in early years can start habits which continue into adulthood.

They said that “it is not easy” to feed children healthily when highly processed foods are often cheaper than fruit and vegetables.

UPFs marketed for children often contain excessive amounts of salt and sugar, researchers said.

“It has been suggested that the hyperpalatable nature of some UPF may partly drive continued consumption of these foods, which goes beyond habit formation,” the authors wrote.

The team also highlighted foods which “mimic” UPFs, but aren’t actually classed as such – including vegetable puffs or snacks resembling cookies.

Early exposure to these foods is unlikely to encourage consumption of vegetables, the researchers added.

Academics looked at data from children born in the UK in 2007 and 2008 whose parents recorded what their children ate and drank over three days.

The most common UPFs eaten by toddlers aged 21 months were flavoured yoghurts and wholegrain breakfast cereals.

Among seven-year-olds the most common UPFs were sweet cereals, white bread and puddings, according to the study which has been published in the European Journal of Nutrition.

At both ages, UPF consumption was linked to consuming more sugar and salt, according to data taken from 2,591 toddlers taking part in the UK Gemini twin study and 592 of these children when they were aged seven.

Intake of UPFs in toddlerhood was predictive of consumption levels at age seven – researchers found that toddlers who consumed the most UPFs were 9.4 times more likely to be in the highest UPF-consuming group at age seven, compared to toddlers who consumed the lowest proportion.

Seven-year-olds who ate higher levels of UPFs were found to consume less fibre.

UPF intakes were estimated using diet diaries and Nova classification – a system widely used to determine food processing.

The researchers called for policies to “redress the balance of children’s diets toward a lower proportion of UPF, such as adding warning labels to products, inclusive school food policies and subsidies on fresh and minimally processed food”.

Lead author Dr Rana Conway, of the UCL Institute of Epidemiology and Health Care, said: “Ultra-processed foods are not all bad for our health and the foods typically eaten by the toddlers in our study are ones that are seen as quite healthy.

“However, some wholegrain cereals and flavoured yoghurts have high levels of added sugar and salt and our study found that toddlers who consumed more ultra-processed foods also had a higher intake of these ingredients.

“This is concerning, especially as toddlers in general consume more added sugar and salt than is recommended.

“Aside from sugar and salt, a diet that includes a lot of ultra-processed food is less likely to get children used to the natural flavours of whole foods and therefore less likely to encourage healthy eating later in life.

“It’s not easy to feed children healthily in our current food environment. Highly processed foods are often cheaper than the foods parents would like to give their children, such as fresh fruit and vegetables.

“Also, despite labels suggesting they’re a healthy choice, ultra-processed foods marketed for children often contain too much sugar and salt. This makes it harder for parents to make healthy choices.”

Senior author, Professor Clare Llewellyn, of the UCL Institute of Epidemiology and Health Care, added: “Eating patterns in the early years are important, as they help set habits that can persist through childhood and into adulthood.

“This was reflected in our findings, with 21-month-olds who ate more ultra-processed foods also likely to be higher consumers of ultra-processed foods at the age of seven.”