A typical teenage diet is dominated by highly processed foods, scientists have said.
A new study from the University of Cambridge and University of Bristol has found that teenagers get about two-thirds of their calorie intake from processed foods.
Nearly 3,000 adolescents in the UK National Diet and Nutrition Survey took part in this study by filling in food diaries.
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Researchers have found that young people from deprived backgrounds and those of white ethnicity are likely to eat more ultra-processed foods (UPFs).
In addition, younger adolescents are likely to eat more UPFs compared to older adolescents, the study has reported.
Senior author Dr Zoi Toumpakari said: “The findings could help towards more effective policies to combat the negative effects of ultra-processed food consumption among youth and the ripple effects this has on public health.”
The study findings have identified that UPFs typically make up 66% of an adolescent’s calorie intake.
UPFs are highly altered and typically contain a lot of added salt, sugar, fat and industrial chemical additives.
Examples of UPFs include ice cream, crisps, mass-produced bread, sausages, breakfast cereals, biscuits, ham and carbonated drinks.
Prior research has revealed that UPFs are associated with a higher risk of cancer, obesity and type 2 diabetes.
Co-author Dr Yanaina Chavez-Ugalde said: “Adolescents’ food patterns and practices are influenced by many factors, including their home environment, the marketing they are exposed to and the influence of their friends and peers. But adolescence is also an important time in our lives where behaviours begin to become ingrained.
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“It’s clear from our findings that UPFs make up the majority of adolescents’ diets, and their consumption is at a much higher level than is ideal, given their potential negative health impacts.”
Fellow author Dr Esther van Sluijs said: “UPFs offer convenient and often cheaper solutions to time- and income-poor families, but unfortunately many of these foods also offer poor nutritional value.
“This could be contributing to the inequalities in health we see emerging across childhood and adolescence.”
Joint author Dr Zoi Toumpakari added: “Our findings suggest that disparities in consumption of ultra-processed foods are not just down to 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.”
