The consumption of ultra-processed foods during childhood is associated with an increased risk of cardiometabolic problems. A study carried out by the human nutrition unit of the Rovira i Virgili University (URV) found that children who consume more ultra-processed foods have higher body mass indexes and blood sugar levels, in addition to lower levels of good cholesterol. A diet rich in these products can contribute to the development of overweight and other cardiometabolic risk factors from an early age.
Ultra-processed foods include products such as ice cream, pizza, chips, sugary cereals, and ready-to-eat or heat products. They often contain multiple ingredients, additives and preservatives to make them not only more convenient and easier to eat, but also tastier and more addictive. They are rich in saturated fats, sugars, sodium and other substances and low in essential nutrients
The findings must be taken “as a warning of what may happen in the future,” said researcher Nancy Babio, from the Department of Biochemistry and Biotechnology at the URV. Babio has highlighted that “it is essential to recognize the importance of eating habits in childhood and their future implication in cardiometabolic health.”
Ultra-processed foods have become increasingly common in modern diets, especially among children and adolescents between 13 and 15 years old. This phenomenon is particularly notable in families with a low socioeconomic level, where these products, due to their lower cost, are more accessible and consumed in greater quantities. According to the study, “eating habits established during early childhood often persist until age 17 and continue into adulthood,” aggravating the risk of cardiovascular disease.
The director of the research team, URV professor Jordi Salas-Salvadó, has emphasized the need to implement public health policies focused especially on vulnerable populations.
To carry out the study, we analyzed how the consumption of foods such as pastries, soft drinks, smoothies or snacks (rich in saturated fats, sugar, salt and additives) influenced the health of 1,500 children between 3 and 6 years old from Reus, Córdoba, Santiago from Compostela, Navarra, Valencia, Barcelona and Zaragoza. It was published in the scientific journal JAMA Network Open.
