Consumption of processed and ultra-processed foods in schoolchildren in localities of the interior of Córdoba, in the period 2016-2018

Abstract

Abstract: 

School-age nutrition is a determining factor in protecting health. The increasing consumption of ultra-processed foods (UPF) in children is associated with an increased risk of chronic diseases from an early age. The objective was to analyze the consumption of nutrients and foods according to their level of processing in schoolchildren aged 9-12 years from Deán Funes, Villa María, and Córdoba during 2016-2018. A descriptive, cross-sectional study was carried out. By locality, based on cluster sampling, state and private schools were selected, and within them, a division by grade (4th to 6th grade) was randomly chosen. Finally, the number of schoolchildren was proportional to the population size: Dean Funes (n=59), Villa María (n=110), Córdoba (n=311). Intake was estimated using a validated dietary questionnaire. 

Following the NOVA classification, variables indicating grams and kilocalories from ingredients and minimally processed foods (IMPF), processed foods (PF), and UPF were calculated. In addition, the total energy value (TEV) and the intake of critical nutrients: sodium, added sugars, total and saturated fats were analyzed. T-test was applied to compare IMPF, PF, and UPF consumption by locality and Pearson's correlation test to assess their relationship with the intake of critical nutrients (α=0.05). Stata V14 software was used. The framework project was approved by the Ethics Committee of the Municipal Children's Hospital of Córdoba (RePIS Nº052). 

The main results showed that UPF contributed an average of 1052.65 kcal (35.39% of TEV). In Córdoba, there was a lower consumption of UPF compared to the other localities (p<0.05) and higher consumption of IMPF (p<0.001). In the PF group, bakery products had the highest contribution to TEV (18.68%), and among the UPF, sugar-sweetened beverages (19.57% of TEV). Positive correlations were observed between UPF intake and TEV, added sugars, sodium, total and saturated fats (p<0.001). The consumption of UPF triples their recommended intake. The need for a comprehensive approach to school meals that contributes to health promotion and the prevention of chronic diseases is evident.