UK Adolescents' Diets Dominated by Ultra-Processed Foods, Study Reveals

A recent study by the Universities of Cambridge and Bristol reveals that adolescents derive nearly two-thirds of their daily calories from ultra-processed foods (UPFs). By analysing data from four-day food diaries of almost 3,000 adolescents collected in the UK National Diet and Nutrition Survey from 2008/09 to 2018/19, researchers found that on average, 66% of adolescents' energy intake came from UPFs during this period.

Between 2008/09 and 2018/19, there was a slight decline in the average UPF consumption, from 68% to 63%. Factors such as parents' occupation, ethnic background, and UK region significantly influenced the proportion of calorie intake from UPFs.

The study defined UPFs as food products made from industrial substances containing additives like preservatives, sweeteners, colourings, flavourings, and emulsifiers. These foods generally indicate poor dietary quality due to higher levels of added sugars, saturated fats, and sodium, coupled with reduced fibre, protein, and micronutrient content.

Globally, the availability and consumption of UPFs have risen over time, with evidence suggesting this trend extends to adolescents.

Published on 17 July in the European Journal of Nutrition, the study also highlighted that adolescents from disadvantaged backgrounds consumed a higher proportion of calories from UPFs compared to their less disadvantaged peers (68.4% versus 63.8%). Conversely, adolescents from non-white ethnic groups consumed fewer calories from UPFs (59.0% versus 67.3%), and those living in the North of England had higher UPF consumption compared to those in the South of England and London (67.4% versus 64.1%).

The research further revealed that 18-year-olds consumed fewer calories from UPFs compared to 11-year-olds (63.4% versus 65.6%).

This study was primarily funded by the National Institute for Health and Care Research School for Public Health Research.

Commenting on the findings, Dr Yanaina Chavez-Ugalde from the Medical Research Council Epidemiology Unit at the University of Cambridge, the study’s lead author, stated: “Adolescents’ food patterns and practices are shaped by many factors, including their home environment, marketing exposure, and peer influence. Adolescence is a crucial period where long-term behaviours begin to form. Our findings clearly show that ultra-processed foods dominate adolescents’ diets, which is far from ideal considering their potential negative health effects.”

The researchers suggested that the pre-pandemic reduction in UPF intake could partly be attributed to increased public awareness about sugar consumption, government-led health campaigns, sugar taxes in other countries, and the reformulation of sugary drinks to lower sugar content.

Dr Zoi Toumpakari from the Centre for Exercise, Nutrition, and Health Sciences at the University of Bristol, joint senior author, added: “Our findings indicate that disparities in ultra-processed food consumption are not merely due to individual choices. We hope this evidence will assist policymakers in creating more effective policies to combat the adverse effects of UPF consumption among youth and its broader implications for public health.”