(OR13-04-26) Ultra-Processing and Nutrient Quality of Commercial Toddler Foods in Grocery Stores

Objectives: The toddler food industry is growing, and most new products are ultra-processed, energy dense, and high in sugar, salt, and fat. However, the overlap between ultra-processing and poor nutrient quality in toddler foods is under studied. This study describes the prevalence of ultra-processed and nutrient-poor toddler foods in Austin, Texas and compares the percentages of ultra- processed foods (UPFs) and non-UPFs that do not meet nutrition standards set out in the World Health Organization Nutrition Profile and Promotion Model (NPPM).

Methods: Photos were taken of all toddler food products in 21 grocery stores across Austin, Texas, including national and regional chains.  Each product was classified into one of 11 mutually exclusive product groups and subgroups as identified in the NPPM, and nutrition facts panel data were obtained from store websites. We determined whether each product passed NPPM nutrition standards based on energy density, sugar, sodium, and fat content using category-specific thresholds. Each product was coded as UPF or non-UPF using NOVA classifications and online ingredient information. Descriptive statistics summarized the prevalence of UPFs and NPPM failure rates across stores. Separate logistic regression models estimated the odds of being UPF (yes/no) associated with failing each NPPM nutrition standard.

Results: A total of 2,783 toddler food products were documented. Across all stores, UPF prevalence was 81% (±13) and prevalence of failing at least one NPPM nutrition standard was 49% (±6). Of all toddler foods, 17% failed for sugar, 25% for sodium, 11% for fat, and 12% for energy density. Products failing the NPPM sugar standard had 4-fold higher odds of being UPF than non-UPF (OR: 3.9; 95%CI: 2.7–5.8); however, products failing for energy density or fat had lower odds of being UPF (OR: 0.5; 95%CI: 0.4–0.6 and OR: 0.2; 95%CI: 0.2–0.3) (e.g., peanut butter puffs). No significant association was found for sodium.

Conclusions: Though high-sugar products were more likely to be UPFs than non-UPFs, toddler foods failing other NPPM nutrition standards had lower or similar odds of being UPF. Processing- and nutrient-based considerations should be applied together, since neither alone fully characterizes the nature of commercial toddler food.

Funding Sources: No external funding