Abstract

MENDOZA FERNANDEZ, Danny  and  RODRIGUEZ VASQUEZ, Mery. Consumption of ultra-processed foods in high school students during the COVID-19 pandemic Lima, Peru. Vive Rev. Salud [online]. 2025, vol.8, n.22, pp.154-163.  Epub Jan 22, 2025. ISSN 2664-3243.  https://doi.org/10.33996/revistavive.v8i22.368.

Ultraprocessed foods are those products found in supermarkets that have undergone an extensive industrial process. Often, these foods include artificial ingredients and additives. Objective: This study aimed to assess the consumption of ultra-processed foods among high school students during the COVID-19 pandemic. Materials and Methods: A cross-sectional study was conducted with 135 high school students in Lima, Peru. A self-administered questionnaire was used to measure the frequency of ultra-processed food consumption. Associations between sociodemographic variables and the consumption of ultra-processed foods were evaluated using the chi-square test of independence, considering a significance level of 5%. Results: Permanent consumption of ultra-processed foods was low, below 10% in most categories. Male students showed higher regular and frequent consumption compared to female students, while students in higher grades (4th and 5th grades) and older students (16-17 years) exhibited more consistent consumption. Additionally, Adventist students reported a higher rate of null or sporadic consumption compared to non-Adventists. However, no statistically significant differences were found among the sociodemographic groups evaluated. Conclusion: Although permanent consumption of ultra-processed foods was low, sporadic and regular consumption remains a concern. Educational interventions should focus on reducing the consumption of these products among adolescents, especially those at higher risk.

Keywords : Adolescents; Consumption; Dietary habits; Secondary school students; Ultraprocessed foods.

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