Teenagers are embracing ‘food swaps’ after demystifying ultra-processed foods.
The shift comes as part of a 12-week project in Southampton, supported by University Hospital Southampton (UHS), that encouraged young people to explore the health risks linked to ultra-processed foods (UPFs) and develop practical solutions.
Seven teenagers, aged 14 to 17, took part in the REACH study through a Youth Panel hosted by LifeLab, a collaboration between UHS, the University of Southampton, and the NIHR Southampton Biomedical Research Centre.
Dr Caroline Anderson, a clinical academic paediatric dietitian at UHS and lead of the REACH study, said: "Ultra processed foods are a growing concern for young people, particularly those with long term conditions.
"Yet most conversations about UPFs happen about young people, not with them.
"The REACH study aims to change that.
"We’ve worked in partnership with them to hear their views and come up with solutions together."
During the project, the youth panel examined how UPFs affect young people’s health, considering factors such as food environments, marketing, and misinformation.
They then developed actionable ideas, including 'food swaps', which suggest healthier alternatives for common UPFs.
Professor Chris van Tulleken, academic, doctor, broadcaster and author of Ultra Processed People, met with the youth panel after delivering a talk at St Mary’s Stadium during an open day for the NIHR Southampton BRC.
Prof van Tulleken said: "Young people can have an incredibly powerful and informed voice on ultra‑processed foods, and they are often the ones most affected by the food environments we’ve created.
"Meeting children and young people who are so engaged, curious and solutions‑focused on this issue has been genuinely inspiring, and it reinforces why they must be part of the conversation."
Youth panellist Meriel Armstrong said the project changed her outlook.
Ms Armstrong said: "This has made me discover there are a lot of foods involved that you wouldn’t expect to be ultra processed.
"I’m definitely more conscious now of what I eat and the choices I make, and I have changed to eat more Greek yoghurt and fruit for breakfast."
In the UK, UPFs account for more than half of all dietary calories.
