A new study from the Universities of Cambridge and Bristol has found that adolescents are consuming around two-thirds of their daily calories from ultra-processed foods (UPFs). This trend is particularly pronounced among adolescents from deprived backgrounds, those of white ethnicity, and younger teenagers.
What are UPFs?
UPFs are foods made from industrial substances and contain additives such as preservatives, sweeteners, colourings, flavourings, and emulsifiers. These foods often have higher levels of added sugars, saturated fats, and sodium, but lower levels of fibre, protein, and essential nutrients. Experts believe UPFs contribute to the global rise in diseases like obesity, type 2 diabetes, and cancer.
Globally, the availability and sales of UPFs have been rising, and evidence suggests this has led to increased consumption among adolescents. To understand trends within the UK, researchers analysed data from nearly 3,000 adolescents’ four-day food diaries, collected as part of the UK National Diet and Nutrition Survey between 2008/09 and 2018/19.
Key findings
The research, published in the European Journal of Nutrition, found that 66% of adolescents’ energy intake came from UPFs during this period. However, there was a slight decrease from 68% to 63% between 2008/09 and 2018/19.
Several factors influenced the proportion of calorie intake from UPFs:
- Adolescents from disadvantaged backgrounds consumed more UPFs compared to those from less disadvantaged backgrounds (68.4% compared to 63.8%).
- Adolescents of non-white ethnicity consumed fewer UPFs (59.0% compared to 67.3% for white adolescents).
- Adolescents living in the North of England had a higher UPF intake compared to those in the South of England and London (67.4% compared to 64.1%).
- Younger adolescents at age 11 consumed more UPFs than 18-year-olds (65.6% compared to 63.4%).
Influences on adolescent food choices
Dr. Yanaina Chavez-Ugalde from the Medical Research Council (MRC) Epidemiology Unit at the University of Cambridge, the study’s first author, highlighted that adolescents’ food choices are influenced by many factors, including their home environment, marketing, and peer influence. “Adolescence is a critical period when behaviours become ingrained. Our findings show that UPFs make up a significant portion of adolescents’ diets, which is concerning given their potential negative health impacts,” she said.
The researchers suggest that the slight reduction in UPF intake before the pandemic could be due to increased public awareness and health concerns about sugar, government-led campaigns, sugar taxes in other countries, and the reformulation of sugary drinks to lower their sugar content.
Addressing health inequalities
Dr. Esther van Sluijs from the MRC Epidemiology Unit at Cambridge, a joint senior author, points out: “Ultra-processed foods offer convenient and often cheaper solutions to time- and income-poor families, but unfortunately many of these foods also offer poor nutritional value.” She suggests this could be contributing to the health inequalities seen in childhood and adolescence.
Dr. Zoi Toumpakari from the Centre for Exercise, Nutrition and Health Sciences at the University of Bristol, also a joint senior author, adds that disparities in UPF consumption are not just about individual choices. “We hope this evidence can help guide policymakers in designing more effective policies to combat the negative effects of ultra-processed food consumption among youth and the ripple effects this has on public health.”
This study was largely funded by the National Institute for Health and Care Research School for Public Health Research.
This article is based on a news piece by Craig Brierley for the University of Cambridge. Read the original here.
