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Processed snacks and baked goods predict inflammation risk in Filipino schoolchildren
This research addresses the rising prevalence of childhood obesity and diabetes in the Philippines by estimating children’s dietary intake of minimally versus highly processed foods and identifying specific food categories contributing to inflammation. A sample of 166 apparently healthy children enrolled in kindergarten and first grade from two public schools in Metro Manila was analyzed. Serum C-reactive protein (CRP) levels were measured using a qualitative test, while dietary intake was assessed through two non-consecutive 24-hour recalls from mothers or caretakers. The usual food intake was calculated using the multiple source method (MSM). Binary logistic regression analysis revealed that certain food categories significantly predicted inflammation after adjusting for confounding variables, including mothers’ education, child’s sex, and BMI-for-age. Specifically, the categories identified were: Processed Rice, Cereal, and Starch Products (p = 0.037, 95% CI 1.001, 1.021), Commercial Baked Products (p = 0.005, 95% CI 1.005, 1.027), and Processed and Preserved Fruit and Vegetables (p = 0.044, 95% CI 1.000, 1.034). Notably, the consumption of minimally processed foods did not correlate with inflammation levels. The study also found a negligible intake of fresh fruits, vegetables, and fresh milk among the participants. These findings underscore the urgent need for interventions aimed at improving the dietary quality of Filipino children to mitigate the health risks associated with the consumption of processed foods. [NPID: Processed foods, inflammation, C-reactive protein (CRP), ultra-processed].
Year: 2025
