Half young New Zealand children’s energy intake from ultraprocessed food

A NEW Dunedin study shows that young New Zealand children receive half their energy intake from ultraprocessed foods.

By 12 months old, New Zealand children derived 45% of their dietary intake from ultraprocessed food, which rose to 51% by the age of 5.

That is according to new research by the University of Otago’s Edgar Diabetes and Obesity Research Centre, published in the Journal of the Academy of Nutrition and Dietetics.

Lead author Louise Fangupo said this was the first study of its kind of ultraprocessed food involving very young children in New Zealand.

Breads, yoghurt, crackers, cereals, sausages, and muesli bars were among the ultraprocessed foods making the greatest contribution to young children’s diets.

Ultraprocessed food was usually described in the relevant literature as ‘‘inherently unhealthy’’.

Such foods were typically energydense products that were high in sugar, unhealthy fats, and salt, while being low in dietary fibre, protein, vitamins and minerals. She cautioned against adopting an uncritical ‘‘blanket’’ approach.

Some were ‘‘OK’’ and could be ‘‘really useful’’ in helping provide nutrients.

Confectionery and sugary carbonated drinks were best consumed infrequently, but most wholegrain breads, many highfibre breakfast cereals, most yoghurts, and infant formulas, were important sources of nutrients for many children.

Bread and crackers were considered acceptable under nutritional guidelines, and might be served as part of meals or accompanying sandwich fillings or dips, which could contribute useful nutrients to children’s diets.

Most people were ‘‘doing their best’’ to provide their children with healthy food, she said.

Researchers analysed dietary information from the prevention of overweight in infancy study, which looked at more than 800 Dunedin children from birth over the past 10 years.