Blackmores Institute

The researchers found that the estimated proportion of energy from ultraprocessed foods was not only on the increase, but these foods also made up most of their energy intake (67%). Additionally, these foods contained lower beneficial macro- and micronutrient levels. <table><tbody><tr><td> Key study information - 33 795 US youths (2 to 19 years) - 20-year dietary data analysis - Comparison of non or minimally processed vs processed vs ultraprocessed foods- 15 years food analysis follow up - Estimated % of total energy from foods: · ultraprocessed increased from 61.4% to 67% · unprocessed or minimal processed decreased from 28.8% to 23.5% - The highest increase was seen in ready-to-heat and -eat mixed dishes, such as pizza, and hamburgers. - Higher sugars and lower levels of fibre, protein and many vitamins and minerals were found in the ultraprocessed foods. </td></tr></tbody></table> The nutritional concerns with ultraprocessed foods Foods were classified according to the NOVA food classification system: <ol><li>unprocessed or minimally processed foods</li></ol>2. processed culinary ingredients3. processed foods4. ultraprocessed foods. Ultraprocessed foods are defined as “ready-to-eat or ready-to-heat industrial formulations made mainly with ingredients refined or extracted from foods and contain additives but little to no whole foods”. Overall food trends and results When researchers calculated the total percentage of energy consumption, it revealed that while there have been no relative changes in processed foods (cheese; canned, smoked, salted or cured foods), there have been unfavourable changes in the other food types. Since 1999 the data shows the following trends: - ultraprocessed foods increased from 61.4% to 67%- processed culinary foods (plant oils, animal fats and sugars) increased from 2.4% to 3.4%- healthier, unprocessed, or minimally processed foods decreased from 28.8% to 23.5%. The 6 to 19-year age group had the greatest increases in ultraprocessed food, compared to those aged 2–5 years. These foods were more likely to be eaten away from home, including school cafeterias. The ultraprocessed foods providing the highest total percentage of energy were: - industrial grain foods 14.5%- sweet snacks and sugar 12.9%- ready-to-heat and -eat mixed meals 11.1%. The ready-to-heat and -eat mixed meals increased the most since 1999 (2.2% to 11.1%) and were the main contributors to the increase in ultraprocessed food intakes. Although sugar-sweetened drinks fell from 10.8% to 5.3%, the sweet snack and sweets category rose from 10.6% to 12.9%. The nutritional concerns with ultraprocessed foods The ultraprocessed foods not only provided the majority of the total energy intake but these foods also have a poor nutrient profile – including: - higher in poor-quality carbohydrates (e.g., sugar)- higher in sodium- lower in fibre and protein- lower in other vitamins and minerals Additionally, the NOVA food classification does not account for food additives, pesticides, food chemicals or other contaminants. These may also affect overall energy intake and have adverse health effects. This research helps inform healthcare professionals and parents on the specific contribution of ultraprocessed foods to the rising childhood obesity epidemic - and the need for food policy and future dietary recommendations to consider food processing as a separate recommendation.Source: Wang L, et.al.: Trends in Consumption of Ultraprocessed Foods Among US Youths Aged 2-19 Years, 1999-2018. JAMA, 2021; 326 (6): 519DOI: <a href="https://jamanetwork.com/journals/jama/article-abstract/2782866" target="_blank" style="">10.1001/jama.2021.10238</a>

Published in JAMA, a large cross-sectional study measured the dietary habits of 33 795 youths aged 2 to 19 years old, taken from the 1999–2018 US National Health and Nutrition Examination Surveys (NHANES).

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