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A new study led by researchers at University College London (UCL) reveals that toddlers in the UK obtain nearly half (47%) of their daily caloric intake from ultra-processed foods (UPFs), a figure that rises to 59% by the age of seven.

This significant analysis, published in the European Journal of Nutrition, highlights alarming dietary trends among young children.

The study examined data from 2,591 children born in 2007 and 2008, whose parents recorded their food and drink consumption over three days. It identified UPFs – industrial products often containing additives such as emulsifiers, colourings and sweeteners – as a major component of toddlers' diets.

At 21 months, the most commonly consumed UPFs included flavoured yogurts and wholegrain breakfast cereals, often perceived as healthy options.

However, by age seven, the predominant UPFs shifted to sweet cereals, white bread and puddings.

Lead author Dr Rana Conway from the UCL Institute of Epidemiology & Health Care noted: “While not all ultra-processed foods are harmful, many contain high levels of added sugar and salt, which is concerning given toddlers' overall intake exceeds recommended limits”.

The research found that toddlers in the highest UPF consumption group averaged 69% of their calories from these foods, compared to just 28% in the lowest group.

Furthermore, toddlers who consumed more UPFs at 21 months were 9.4 times more likely to continue this trend at age seven, suggesting that early dietary habits can have long-lasting effects.

The researchers emphasised that UPF consumption correlates with higher intake of free sugars, exceeding the UK government's recommended maximum of 5% of daily calorie intake. In the two highest UPF groups, added sugar intake averaged over 10%.

Senior author Professor Clare Llewellyn stated: “Eating patterns in the early years are crucial, as they help set habits that can persist into adulthood”.

The study urges policymakers to implement strategies aimed at reducing UPF consumption, such as restricting marketing of unhealthy foods targeted at children, introducing warning labels, and subsidising fresh and minimally processed foods.

Conway highlighted the challenges parents face in providing healthy diets, noting that highly processed foods are often cheaper than fresh produce. Many UPFs marketed as healthy options still contain excessive sugar and salt, complicating parents' efforts to make nutritious choices.

The researchers also pointed out that some commercial products designed for young children mimic UPFs in texture but do not contain UPF-style ingredients. Early exposure to these foods may not encourage the consumption of healthier options like vegetables, even if they lack added sugar or salt.

While the study provides valuable insights, it acknowledges limitations, including an overrepresentation of white, higher socioeconomic status families compared to the broader UK population.

As childhood obesity rates continue to rise, the findings underscore the urgent need for effective public health strategies to promote healthier dietary habits from an early age.

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