Time savings, affordable prices and immediate availability: in the eyes of parents, ultra-processed foods (UPFs) – those that have been subject to high levels of processing via industrial products and various additives for taste, texture and shelf life – can have plenty of benefits.
But what are the health risks for children, especially when these foods – which are rich in saturated fat, sugar and salt – are consumed during the first years of life? This is the question researchers from the Human Nutrition Unit at Universitat Rovira i Virgili in Tarragona, Spain, set out to answer.
They sought to assess the impact of UPFs on the health of around 1,500 girls and boys aged three to six from seven Spanish cities, including Córdoba, Barcelona, Valencia and Zaragoza.
For the study, the experts examined data on participants’ consumption of UPFs along with various measurements such as body mass index (BMI), fat mass index, waist circumference, blood pressure and cholesterol.
Published in the journal Jama Network Open, this research suggests an association between the consumption of ultra-processed foods in childhood and a deterioration in cardiometabolic health.
In detail, the scientists explained that children who consumed more of this type of food had the highest scores in terms of BMI, waist circumference, body fat index, and blood sugar levels.
On the other hand, they had the lowest levels of HDL cholesterol in the blood, or so-called “good” cholesterol.
In view of these findings, the scientists highlight “the urgency of addressing the problem of the overconsumption of these foods by children”, and call for public policies to prevent the risks associated with such diets.
“Our findings give cause for concern. Although the magnitude of the associations we found could be thought to be of limited clinical importance, there was a significant relationship between their consumption and these parameters,” said lead researcher Nancy Babio.
“It is essential to recognise the importance of early eating habits and their future implications on cardiometabolic health,” she added.
The researchers go even further, suggesting that priority should be given to targeting the most vulnerable populations, as the study revealed that children of mothers with a lower level of education or a lower socioeconomic profile generally consumed more UPFs, making them more susceptible to health problems.
This is not the first time these foods have been singled out by scientists. This month, a study conducted on over 100,000 people revealed that UPFs could increase the risk of premature death, while earlier research suggested an increased risk of cancer, heart disease, and even symptoms of depression.