Higher ultraprocessed food intake tied to higher intakes of free sugar and sodium<\/p>\n<\/h3>\n
By Lori Solomon HealthDay Reporter<\/b>
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WEDNESDAY, Oct. 16, 2024 (HealthDay News) — Ultraprocessed food (UPF) intake accounts for nearly half of toddlers\u2019 energy and increases in mid-childhood, according to a study published online Oct. 4 in the European Journal of Nutrition<\/em>.<\/p>\n Rana E. Conway, Ph.D., from University College London, and colleagues used data from children in the U.K. Gemini twin cohort at 21 months (2,591 children) and 7 years (592 children) to characterize trends in UPF intakes in toddlerhood and mid-childhood.<\/p>\n The researchers found that the contribution of UPF to total energy was 46.9 percent at 21 months and 59.4 percent at 7 years. In toddlerhood, principal UPF subgroups included yogurts, higher-fiber breakfast cereals, and wholegrain breads but switched to puddings, sweet cereal products, and white breads in mid-childhood. Mean free sugar and sodium intakes exceeded recommended maximums at both ages. There was a negative association between UPF intake and fat, saturated fat, and protein intake in toddlerhood and fiber intake in mid-childhood (P\u2009<\u20090.001). Being in the highest UPF intake quintile in toddlerhood predicted being in the highest quintile in mid-childhood (odds ratio, 9.40).<\/p>\n \u201cEffective policies are needed to reduce UPF intakes in the early years,\u201d the authors write.<\/p>\n Abstract\/Full Text (subscription or payment may be required)<\/a><\/p>\n