Highlights
- •Longitudinal analyses of children's dietary intake and lipid profiles.
- •50% of the energy consumed by children comes from processed and ultra-processed foods.
- •Ultra-processed foods are palatable, addictive and attractive.
- •Ultra-processed foods consumption affects lipid concentrations.
- •Dysmetabolic effect of ultra-processed foods may even manifest themselves in children.
Abstract
Background and Aims
Cardiovascular disease development is related to known risk factors (such as diet
and blood lipids) that begin in childhood. Among dietary factors, the consumption
of ultra-processing products has received attention. This study investigated whether
children's consumption of processed and ultra-processing products at preschool age
predicted an increase in lipid concentrations from preschool to school age.
Methods and Results
Cohort study conducted with 345 children of low socioeconomic status from São Leopoldo,
Brazil, aged 3–4 years and 7–8 years. Blood tests were done to measure lipid profile.
Dietary data were collected through 24-h recalls and the children's processed and
ultra-processing product intake was assessed. Linear regression analysis was used
to assess the relationship between processed and ultra-processed product intake at
3–4 years on changes in lipid concentrations from preschool to school age. The percentage
of daily energy provided by processed and ultra-processed products was 42.6 ± 8.5
at preschool age and 49.2 ± 9.5 at school age, on average. In terms of energy intake,
the main products consumed were breads, savoury snacks, cookies, candy and other sweets
in both age groups. Ultra-processed product consumption at preschool age was a predictor
of a higher increase in total cholesterol (β = 0.430; P = 0.046) and LDL cholesterol (β = 0.369; P = 0.047) from preschool to school age.
Conclusion
Our data suggest that early ultra-processed product consumption played a role in altering
lipoprotein profiles in children from a low-income community in Brazil. These results
are important to understanding the role of food processing and the early dietary determinants
of cardiovascular disease.
Keywords
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Article info
Publication history
Published online: August 19, 2014
Accepted:
August 11,
2014
Received in revised form:
August 10,
2014
Received:
April 2,
2014
Identification
Copyright
© 2014 Elsevier B.V. Published by Elsevier Inc. All rights reserved.
