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Investigating the Relationship Between Ultra-Processed Food Consumption and Academic Performance in the Adolescent
José Francisco López-Gil1,2, Emily Cisneros-Vásquez1, Jorge Olivares-Arancibia3
1One Health Research Group, Universidad de Las Américas, Quito 170124, Ecuador.
Nutrients
|February 13, 2025
Summary
Higher intake of ultra-processed foods (UPFs) is linked to lower academic performance in adolescents. Reducing UPF consumption may improve student grades and overall academic outcomes.
Area of Science:
- Nutritional Science
- Adolescent Health
- Educational Psychology
Background:
- Previous research explored diet quality and academic performance in youth.
- No studies specifically investigated ultra-processed food (UPF) consumption and adolescent academic outcomes.
Purpose of the Study:
- To examine the association between UPF consumption and academic performance in Spanish adolescents.
- To identify UPF intake as a potential modifiable factor influencing academic success.
Main Methods:
- Cross-sectional analysis of 788 adolescents (aged 12-17) from the Eating Healthy and Daily Life Activities study.
- UPF consumption assessed via food frequency surveys; academic performance from school records.
- Generalized linear models adjusted for sex, age, socioeconomic status, physical activity, sleep, BMI, and sedentary behavior.
Main Results:
- Significant dose-response relationship found between UPF consumption and poorer academic performance (p < 0.001).
- Higher daily UPF servings correlated with lower grade point average, language, maths, and English scores.
- Adolescents in the highest UPF tertile had notably lower grades compared to the lowest tertile.
Conclusions:
- A negative association exists between UPF consumption and adolescent academic performance.
- Dietary quality, specifically reduced UPF intake, is crucial during adolescence.
- Addressing UPF consumption presents a potential strategy to enhance academic outcomes in adolescents.
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