Schoolkids eating too much ultra-processed food, study shows
Victorian primary school children are getting almost half their daily calories from ultra-processed foods (UPFs), and it is linked to unhealthy weight gain in older aged children.
Research by Deakin University’s Institute for Physical Activity and Nutrition (IPAN) found children aged between 8 and 12 were getting 47% of their daily energy intake from foods such as cakes, biscuits, pastries, lollies, packaged snacks, sugary drinks and fast food.
IPAN’s Dr Carley Grimes said the health impacts were most noticeable in the older children, aged from 10 to 12 years, who were more likely to gain extra weight if their diets were high in UPFs.
‘This is the first study to report on ultra-processed food intake in Victorian primary schoolchildren,’ Dr Grimes said.
‘It is really concerning that at an age when lifelong eating habits are being formed, nearly half the daily calories in primary school children are coming from UPFs.
‘UPFs include ingredients you wouldn’t usually find in a home kitchen such as artificial colours, flavours, preservatives, and other additives. They are also high in added sugars, salt, and unhealthy fats.
‘Apart from being high in calories, UPFs are often low in essential nutrients and fibre that children need for healthy growth. Previous research in children has also shown the link between UPFs and other health problems like high blood pressure and unhealthy cholesterol levels,’ Dr Grimes said.
The study findings, published in Paediatric Obesity were gathered from 682 primary school children across Victoria, including public and private schools in metropolitan and regional areas. Researchers measured each child’s height and weight, calculating their body-mass index (a measure of body size using weight and height) as well as their waist size to determine body shape. The children then took part in a 24-hour dietary recall where they were asked to detail everything they had eaten and drunk the day before.
The top five sources of UPFs in the children’s diets were pastries, buns, and cakes (5% of total daily energy), biscuits (5% of total daily energy), confectionary (5%), breakfast cereals (4%) and fast food (4%).
About a third (32%) of daily energy came from unprocessed or minimally processed foods, like fresh fruit, vegetables, and plain grains.
‘These findings show how much UPF is making its way into the diets of young children,’ Dr Grimes said.
‘An important finding was that boys and children with parents who had lower education levels were more likely to eat more UPFs overall and this information will help us better understand which groups might need more support when it comes to healthy eating.’
In children aged between 10 and 12 years, a 10% increase in UPF intake (such as increasing from 40% to 50% of their diet) was linked to a noticeable increase in body weight, measured by BMI, and a 19% higher chance of having extra fat around the tummy.
‘By being aware of the high consumption of UPFs and its potential effects, parents, schools and policymakers can take action to promote healthier eating habits,’ Dr Grimes said.
This study used data from the SONIC study, Reducing Population Salt Consumption in Victoria, funded by a Heart Foundation of Australia Grant in-Aid, a Helen MacPherson Smith Trust Fund Project Grant, and a National Health and Medical Research Council (NHMRC) Partnership Project.
Deakin Media release, 15 July 2025
