Ultraprocessing and presence of additives in commercially produced complementary foods in seven Southeast Asian countries: a cross-sectional study

• Published in: The American journal of clinical nutrition 2024-08, Vol.120 (2), p.310-319
• Main Authors: Pries, Alissa M, Bassetti, Eleonora, Badham, Jane, Baker, Philip, Blankenship, Jessica, Dunford, Elizabeth K, Kupka, Roland
• Format: Article
• Language: English
• Subjects: Additives; Children; complementary foods; Cross-sectional studies; Food; Food additives; Food consumption; Food processing; infant and young child nutrition; Nutrient content; Original; Packaged food; Secondary analysis; Sodium; Southeast Asia; Sugar; ultraprocessed foods
• ISSN: 0002-9165; 1938-3207; 1938-3207
• DOI: 10.1016/j.ajcnut.2024.04.003

There has been a dramatic shift in food systems, and the consumption of commercially processed and packaged foods has grown globally, including among older infants and young children. Many of these products are ultraprocessed and contain additives, with concerning implications for the health and nutrition of children. The study objectives were as follows: 1) to assess the levels of processing among different commercially produced complementary food product (CPCF) categories marketed in the Southeast Asia region, 2) to compare the nutrient content of CPCF products across levels of processing, and 3) to assess the types of additives present in different CPCF categories. This cross-sectional study involved secondary analysis of a cross-sectional dataset of product label information from CPCF purchased in 2021 in Cambodia, Indonesia, Lao People’s Democratic Republic, Malaysia, Philippines, Thailand, and Viet Nam. Ingredient lists were reviewed to determine the level of processing—based on the Nova classification—and the presence of additives. Nutrient declaration panels were reviewed to determine total sugar, sodium, and total fat. Nearly half of all CPCF were ultraprocessed, with total sugar and sodium content significantly higher among ultraprocessed CPCF than unprocessed/minimally processed products. Almost half of CPCF contained additives, with a median of 6 per product. More than 30% of all CPCF made use of cosmetic additives to enhance the products’ appearance, flavor, or texture, with emulsifiers, colors, and thickeners the most prevalent. Almost one-third of products contained additives not permitted in Codex Alimentarius standards and guidelines for CPCF. Findings from this study should alert national governments to both adopt and ensure enforcement of Codex guidance on additives and regulations enacted to encourage lower levels of processing for CPCF.