The nutrition specialist Sergio Britos warned that “the consumption of ultra-processed foods triples what is recommended in children’s diets and this puts public health at risk in the short and long term.” He nutritionist, researcher and professor at the UBA and the National University of Entre Ríos, MN 1170, as well as a member of Profeni (Professionals in Child Nutrition)detailed in Infobae Live the situation in Argentina.
The expert delved into the factors that contribute to the expansion of ultra-processed foods at a global level, and stressed that this phenomenon transcends borders and development models. It is worth remembering that this topic was addressed by a series of articles in the scientific journal The Lancet.
The expert cited recent research that links excessive consumption of these products with obesity, type 2 diabetes, cardiovascular diseases, among other health conditions.
When asked about what defines a ultra-processed foodBritos explained: “It is a controversial term because it is still there is no agreed definition nor is it included in the food laws of any country, not even in Argentine regulations. However, in the professional practice and in the social perceptionultra-processed foods are understood as industrial mixtures of ingredients with the presence of added sugars, sodium, saturated fat and multiple additivesas colorants, flavors and emulsifiers“. He stressed that, although there is variability between products, “in general they have low quality nutritional profiles” and that “not everyone is the same”, although as a group they represent a risk when its consumption is frequent or high.
The nutritionist noted: “Non-bakery breads, such as packaged dairy bread, are considered ultra-processed due to the amount of unnecessary additives and ingredients“, and the same happens with “industrial hamburgers, pre-fried, sausages, cold cuts and sausagesHe warned, however, that “foods do not necessarily homemade prepared at home are best than industrial products” if they contain excess fats, sugars and calories: “A homemade cake can be nutritionally worse than an industrial product.”
In dialogue with Infobae LiveBritos maintained that the food guides recommend considering these products as “occasional consumption“, that is, they should not be totally absent, but should represent “ideally less than 10% of the dietIn reality, he noted, “data and surveys show that in the Argentine children’s diet ultra-processed ones cover more than 30% of total caloriesthree times the suggested limit.”
He explained that the table sugar has a high presence in the infusionsespecially in the mate. Compared to other countries, the nutritionist showed some relief because “Argentina is not yet at the levels of United States or Mexicowhere more than 50% of the diet comes from ultra-processed products”, but he regretted that “we are not on the best path and the trend is growing“Therefore, he insisted on the urgency of promoting food education and regulatory policies to reverse the situation.
Asked about access to healthy foodsthe expert was categorical: “It is much cheaper to eat ultra-processed or food low qualitybecause one healthy diet costs between a 36 and 37% more than the basic basket. When calculating the value of 100 calories of fresh and good quality food compared to breaded and refinedthe price is significantly higher.”
“There is unnecessary consumption high in meat and bread. We could live consuming the half meat than what is currently consumed, and we should take more advantage of the legumes“, said.
Regarding the impact of front labeling of food, Britos was realistic: “For now the consumption habitit is very recent. The labeling law It needs to be accompanied by food education, as happened in Chile. Otherwise, labeling fails. influence so much in purchasing decisions.
When referring specifically to the infant feedingshared results of recent research on Argentine children between 4 and 9 years old: “Only the 12% has a good quality diethe 61% average quality and 27% a low quality. The main problem is the little diversity: the boys repeat the same food groups, with a excess bread, flour, red meat and very little presence of fruits, vegetables and dairy“He added that “the typical breakfasteven in school cafeterias, it is usually sugar waterwith little or no presence of milk or yogurt”.
He also clarified myths about sweeteners such as Honeyremarking that “honey, used as sugar, does not represent great nutritional advantages except for some minimal minerals present in insignificant quantities compared to actual consumption.”
In the final stage of the dialogue, Britos was consulted about the dietary examples of the boys with the best diet quality and detailed: “A child from 12% Those who have a good diet usually consume more variety of fruits, vegetables, dairy products, lean meats and legumescombining local and fresh foods. It is not just about excluding ultra-processed foods, but about add diversity and quality”.
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