ORIGINAL ARTICLE
Int. J. Public Health
Volume 70 - 2025 | doi: 10.3389/ijph.2025.1608318
Unhealthy ultra-processed food (UPF) consumption in children and adolescents living in the Mediterranean area: the DELICIOUS project
Alice Rosi 1
Francesca Giampieri 2,3,4
Osama Abdelkarim 5
Mohamed Aly 5
Achraf Ammarf 6,7
Evelyn Frias-Toral 8
Juancho Pons 9
Laura Vázquez-Araújoj 10,11
Alessandro Scuderi 12
Nunzia Decembrino 13
Alice Leonardi 14
Fernando Maniega Legarda 3,15,16
Lorenzo Monasta 17
Ana Mata 18
Adrián Chacónr 18
Pablo Busó 18
Giuseppe Grosso 14,19
1. Department of Food and Drug, University of Parma, Parma, Italy
2. Department of Clinical Sciences, Marche Polytechnic University, Ancona, Italy, Marche, 60121
3. Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain, Cantabria, 39011
4. International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang, China, Jiangsu Province, 212013
5. Faculty of Physical Education, Assiut University, Assiut, Egypt, Asyut, 71515
6. Department of Training and Movement Science, Johannes Gutenberg University Mainz, Mainz, Germany, Rhineland-Palatinate, 55099
7. Research Laboratory, Molecular Bases of Human Pathology, LR19ES13, Faculty of Medicine, University of Sfax, Sfax, Tunisia, 3029
8. School of Medicine, Espiritu Santo University, Guayaquil, Ecuador, Guayas, 0901-952
9. Editorial Luis Vives (EDELVIVES), Zaragoza, Spain
10. Technology Center for Gastronomy, Basque Culinary Center, Donostia-San Sebastián, Spain, 20009
11. Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, Basque Culinary Center, Donsotia, Spain, 20009
12. Department of Agriculture, Food and Environment, University of Catania, Catania, Italy, Sicily, 95131
13. Neonatal Intensive Care Unit, A.O.U. Policlinico G. Rodolico- San Marco di Catania, Catania, Italy, Sicily, 95123
14. Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italy, Sicily, 95131
15. Universidade Internacional do Cuanza, Cuito, Angola
16. Universidad de La Romana, La Romana, Dominican Republic
17. Institute for Maternal and Child Health Burlo Garofolo (IRCCS), Trieste, Italy, Friuli-Venezia Giulia, 34137
18. Technological Institute for children's products & leisure, Aiju, Alicante, Spain
19. Center for Human Nutrition and Mediterranean Foods (NUTREA), University of Catania, Catania, Italy
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Abstract
Objectives: This study addressed the consumption of ultra-processed foods (UPFs) formulated with excess of energy/fats/sugars (hence deemed as unhealthy) and factors associated with it in children and adolescents living in 5 Mediterranean countries participating to the DELICIOUS (UnDErstanding consumer food choices & promotion of healthy and sustainable Mediterranean diet and LIfestyle in Children and adolescents through behavIOUral change actionS) project. Methods: A total of 2011 parents of children and adolescents (6-17 y) partecipated in a survey exploring their children's frequency consumption of unhealthy UPFs and demographic, eating, and lifestyle habits.Results: Most children consumed unhealthy UPFs daily: higher intake was associated with being older and with obesity, as well as higher parental education and younger age. Children eating more frequently out of home and with a higher number of meals were also more likely to consume more unhealthy UPF. Moreover, more screen time and a lower healthy lifestyle score were associated with higher unhealthy UPF consumption. Conclusion: consumption of unhealthy UPFs seems to be preeminent in children and adolescents living in the Mediterranean area and associated with an overall unhealthy lifestyle.
Summary
Keywords
Ultra-processed food (UPF), children and adolescents, mediterranean area, eating habits, Lifestyle Behaviours
Received
07 January 2025
Accepted
11 September 2025
Copyright
© 2025 Rosi, Giampieri, Abdelkarim, Aly, Ammarf, Frias-Toral, Pons, Vázquez-Araújoj, Scuderi, Decembrino, Leonardi, Maniega Legarda, Monasta, Mata, Chacónr, Busó and Grosso. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
*Correspondence: Alice Rosi, Department of Food and Drug, University of Parma, Parma, Italy; Giuseppe Grosso, Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, 95131, Sicily, Italy
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