Health. Ultra-processed foods are very present in children's products, warns 60 Million Consumers

Do your kids love those melted cheeses, chicken nuggets, and other breakfast cereals? Beware: a study by 60 Million Consumers warns of the omnipresence of ultra-processed products in the diets of young children—and the dangers they pose.

Of course, they generally combine an attractive price, quick and easy preparation, and sometimes even attractive health claims. Above all, they taste good! This is normal, since they are processed for this purpose, with a heavy use of flavorings, puffed cereals, anti-caking agents, and even emulsifiers. As a result, nearly half of the foods consumed by children (46%) are ultra-processed products. This is much more than for adults, who consume “only” 36%.

What are ultra-processed foods (UPFs) ? These are foods " that contain additives, flavorings, and/or so-called "cosmetic" compounds derived from food (glucose syrup, protein isolates, beet fiber, etc.) and that are produced using complex industrial processes such as fractionation, puffing, extrusion cooking, etc.," says 60 Million Consumers . However, in the absence of a universal definition, no specific regulations apply to them.

However, compelling studies continue to emerge. Essentially, the more we consume these products, the greater our risk of obesity, cardiovascular problems, diabetes, and even depressive disorders—at a minimum. Among the hypotheses put forward to explain this, the consumption of ultra-processed foods increases energy intake. For example, a 2019 American study led by nutrition expert Kevin Hall divided its participants into two groups. Each ate the same meals for two weeks—homemade in the first group, ultra-processed in the other. In both groups, the meals offered were identical in terms of caloric value, and amounts of sugar, fat, and fiber. But the participants could eat as much as they wanted.

The result? The volunteers in the “ultra-processed” group consumed an average of 500 more calories each day, more fat and carbohydrates, less protein, and gained an average of 2 kg in just two weeks. This is not surprising, according to Antony Fardet, a nutrition researcher at INRAE: "The nutrients in a food are in a raw matrix that is often very degraded by ultra-processing processes. This alteration has an impact on chewing, satiety and the speed with which blood sugar levels rise... This disrupts food intake," he explains.

And it's even more of a problem for children - even with products that "give the illusion of being healthy," notes 60 Million Consumers , which analyzed 43 products aimed at young children. The conclusion: 81% are ultra-processed, sometimes with up to seven "markers" (ingredients or processes) of ultra-processing. In the same category, some display up to seven, others none. "Proof that it is possible to do without," notes the consumer protection organization. Moreover, reports the magazine, Blédidej cereals (from six months) contain seven markers, while its competitor Hipp has none. The same goes for yogurts and fromage blanc: none in the small Swiss Gervais de Danone, six for Pat'Patrouille de Yoplait, and four for Danonino.

Beyond the likely health effects, ultra-processed foods permanently change the relationship with food: they satisfy hunger less quickly, which encourages people to eat more. They are generally designed to be more “pleasant” (sweeter, more melting, softer, etc.), which changes taste and habits. Thus, “additives and cosmetic compounds such as colorings, flavor modifiers, texturizers, and flavorings present in these foods standardize taste. They accustom children to flavors and textures that are exaggerated and far removed from those of real food, with the risk of turning them off,” laments Antony Fardet.

Pascal Nourtier, nutritionist and dietitian, tells 60 Million Consumers about a change in his patient base: "I'm seeing more and more children who, after eating nuggets and cordon bleus, are not eating anything. They're over-consuming these products, which create a form of addiction. Parents are quite distraught. I didn't see this 10 years ago," he laments. Faced with long-term health risks but also for better food development, Antony Fardet recommends applying "the precautionary principle" and "reducing the proportion of all these foods in our diets, especially for children."