Abstract
This study determined and compared the mean daily intake of energy and nutrients from processed foods by level of processing (minimally processed; processed for preservation, nutrient enhancement, and freshness; mixtures of combined ingredients; ready-to-eat processed foods; and prepared foods/meals) among non-Hispanic white, non-Hispanic black, and Mexican American US children. Data from participants 2–18 years old (n = 10,298) of the nationally representative cross-sectional National Health and Nutrition Examination Survey 2003–2008 with a complete one day, 24-h dietary recall were used to determine mean intake of energy and nutrients recommended for increase and decrease, as per the 2010 Dietary Guidelines for Americans, among child race/ethnic groups by category of food processing. Regression analysis was used to estimate and compare covariate-adjusted (gender, age, and poverty-income-level) least square means (p < 0.05/3 race/ethnic groups). All children, regardless of race or ethnicity consumed processed foods. Approximately 66% to 84% of total daily energy, saturated fat, cholesterol, fiber, total sugar, added sugars, calcium, vitamin D, potassium, and sodium intake are contributed by one of the five categories of processed foods. Clinicians and policy should primarily advise consideration of the energy and nutrient composition of foods, rather than the processing level, when selecting a healthy diet for children.
Highlights
Many US children fail to meet the current energy and nutrient recommendations outlined in the 2010 Dietary Guidelines for Americans (DGA) for the promotion of health, reduction of chronic disease risk, and prevalence of overweight and obesity [1,2]
Recommendations for a healthy diet based on the level of food processing do not exist, but criteria to classify foods based on the physical, chemical, and sensory changes caused by processing have recently been completed by the International Food Information Council (IFIC) Foundation [4] in order to clarify the term “processing”, what foods are processed, and the purpose of processing
“Foods processed for preservation” and “prepared foods/meals” made minimal contributions to energy and most nutrient intakes compared with the “ready-to-eat processed foods,” “mixtures of combined ingredients” and “minimally processed foods” categories
Summary
Many US children fail to meet the current energy and nutrient recommendations outlined in the 2010 Dietary Guidelines for Americans (DGA) for the promotion of health, reduction of chronic disease risk, and prevalence of overweight and obesity [1,2]. Intakes of dietary fiber, calcium, vitamin D, and potassium tend to be suboptimal and should be increased while intakes of saturated fatty acids, added sugars, cholesterol and sodium tend to be excessive and should be decreased [1,2]. The 2010 DGA recommendations for children are based on the compilation of evidence establishing calcium and vitamin D intake to support optimal bone growth; fiber to promote healthy lipid profile, glucose tolerance, and normal gastrointestinal function; sodium and potassium to promote healthy blood pressure; saturated fatty acid and cholesterol intake to protect cardiovascular health; and minimal added sugar intake to balance energy consumption with expenditure and promote the intake of other essential nutrients [1,2]. Changes made to foods as a result of the extent of processing may be linked with nutrient contribution such that level of processing predicts more or less desirable nutrient intakes
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