N09019: Change in snacking habits and obesity over 20 years in children aged 11 to 12 years

Study Duration: January 2005 to December 2005

Contractor: University of Newcastle

The prevalence of obesity in children in the UK is increasing. Obesity in childhood is of significant public health concern as it is associated with increased early onset of type 2 diabetes. It is also an independent risk factor for adult obesity, which itself is a significant risk factor for cardiovascular disease, osteoarthritis, respiratory problems and some cancers.

Although in the US data exists concerning recent trends in snacking and the association between snacking and obesity, there is little equivalent UK data. To guide the development of interventions to prevent and reverse the trend of obesity in childhood, more information is required on current dietary patterns, on how these relate to obesity and how these have changed over recent years.

Existing dietary data sets were used to determine the potential role of snacking as a risk factor for being overweight and obesity. The nature of snacking and the relative contributions of meals and snacks to the diet of children aged 11-12 years and the relationship between snacking, body mass index (BMI) and habitual energy intake were also explored. Two definitions of snacking were used, and all analyses in the study were repeated using both definitions.

The prevalence of obesity in children in the UK is increasing. Obesity in childhood is of significant public health concern as it is associated with increased early onset of type 2 diabetes. It is also an independent risk factor for adult obesity, which itself is a significant risk factor for cardiovascular disease, osteoarthritis, respiratory problems and some cancers.

Although in the US, data exists concerning recent trends in snacking and the association between snacking and obesity, there is little equivalent UK data. To guide the development of interventions to prevent and reverse the trend of obesity in childhood, more information is required on current dietary patterns, on how these relate to obesity and how these have changed over recent years. Existing datasets from 1980, 1990 and 2000 offer the potential to determine the effect of snacking nature on habitual energy intake in normal weight and obese children as well as the opportunity to explore any change in relationship between these factors.

Existing dietary datasets were used to determine the potential role of snacking as a risk factor for overweight and obesity. The nature of snacking and the relative contributions of meals and snacks to the diet of children aged 11-12 years and the relationship between snacking, body mass index (BMI) and habitual energy intake were also explored. Two definitions of snacking were used, and all analyses in the study were repeated using both definitions.

The types of foods consumed between meals (i.e. eaten as snacks) were no different from those consumed as part of meals. The total amount, and the proportion, of energy derived from foods eaten as snacks did not increase between 1980 and 2000 and there was no change in the frequency of consumption of foods between meals. There was some suggestion that the energy density of foods eaten as snacks may have increased between 1980 and 2000. There was an increase in the average portion size for some foods over the study years, including cakes and biscuits, chips, baked beans, fruit and fruit juices, confectionery, carbonated drinks and fruit drinks. Conversely, there was a decrease in portion size for fats, crisps and snacks and sauces. However, for all the foods for which an increase or decrease in portion size was detected, this change occurred whether the food was consumed as a meal or between meals.

In terms of nutrient composition, there was little evidence that foods eaten as snacks were consistently less or more �healthy� than meals. Foods eaten between meals provided approximately 30 percent of children�s total daily nutrient intake. The results of this project have influenced our work to set nutritional guidelines for food provided in major institutions and will be taken into account when considering messages to consumers.

The final report is available from the Agency's Information Centre.
To obtain a copy, please contact the Enquiry Desk, Information Services, Food Standards Agency (tel: 020 7276 8181/8182 or email: infocentre@foodstandards.gsi.gov.uk)

Contact: For any enquiries concerning this research project, please contact the relevant Programme contact or email: science@foodstandards.gsi.gov.uk