Anutritional survey of baby food on sale in Europe has shown that a significant number of products contain high sugar levels that contradict World Health Organisation (WHO) recommendations.
In collaboration with WHO Regional Office for Europe (WHO/Europe), researchers from the University of Leeds’ School of Food Science and Nutritionand the School of Medicine have developed a draft Nutrient Profile Model for infants and young children aged from six to 36 months.
The draft Nutrient Profile Model aims to classify products that are intended for babies and toddlers, to guide changes to their composition and to ensure they are marketed appropriately – all to help promote a healthy diet for infants and young children.
The findings and recommendations for baby food promotion and composition from the draft Nutrient Profile Model are included in a WHO/Europe report launched today in Brussels.
The model sets composition thresholds for baby food products, including fats, sugar and salt, in line with WHO guidance.
Leeds researchers compared the Nutrient Profile Model against nutritional and food composition data from 2,641 baby food products from Denmark, Spain and the United Kingdom (using 2016/2017 data), and a further 1,314 products in seven additional European countries (using 2018 data).
The study found that only about a third of products examined met all of the six main compositional thresholds proposed by the Nutrient Profile Model.
Of particular concern were high levels of sugar and the use of concentrated fruit juice or other sweetening agents. The study found on average, approximately one third of energy in baby foods surveyed came from total sugar.
The use of added sugars was widespread across products and many contradict WHO recommendations for sugar levels.
Dr Jayne Hutchinson, one of the main authors of the report, from the Nutritional Epidemiology Group at Leeds’ School of Food Science and Nutrition, said: “By introducing foods with high sugar content at such a young age, there are serious concerns about enhancing a taste preference for sweet foods.
“Responsible labelling and appropriate ingredients in baby food products could reduce conditioned liking for sweeter foods or foods high in fat, sugar and salt and help prevent subsequent health complications that can extend into adulthood.”
“Our research highlights the challenges consumers face when selecting healthy baby food options. Packaging and product names are often misleading,” added Dr Diane Threapleton, another main author of the report and from the Leeds Institute of Cardiovascular and Metabolic Medicine.
She said: “Many parents and caregivers might not realise that savoury or vegetable foods often still include sweet ingredients or that products claiming ‘no added sugar’ can still be extremely high in sugar. Manufacturers and retailers could play a more positive role in helping consumers make the healthy choice for their children.”
