children, such as increasing rates of
childhood obesity.
These developments have given
rise to several key food and nutrition
trends for children. So what are
parents looking for – and trying to
avoid – when feeding their children?
Organic food
produce is typically grown
without the use of pesticides or synthetic
fertilizers, while animals that provide
organic meat, eggs and dairy products are not
given antibiotics or growth hormones. Organic
food is produced compliant with standards
set by governments and international
organizations, and certification is
regulated by food safety authorities.
In Hong Kong, these are the HK
Organic Resource Centre and the
HK Organic Certification Centre,
which also has a list of certified
organic farms.
The organic food industry has
grown rapidly with US sales increasing
almost tenfold to $35.5 billion from
1997 to 2013, and the product range has
exploded from fresh produce to baked beans
and soya sauce. It is widely believed that organic
foods are safer, more nutritious and tastier, which is
why consumers are willing to pay a significant
premium for them.
To date, only the first claim has
been proven, as organic foods have
a much lower risk of pesticide
contamination. Parents’ concerns on
pesticides appear validated as the
American Academy of Pediatrics
states, children have “unique
susceptibilities to pesticide residues’
potential toxicity,” and cites research
linking pesticide exposure in early life
to “pediatric cancers, decreased cognitive
function, and behavioural problems.”
The Environmental Working Group (EWG)
publishes an annual list of The Dirty Dozen™, which
is produce found to contain the highest concentrations of
pesticide residues. In 2014, this list included everyday items
such as apples, strawberries, spinach and potatoes. For
those concerned about pesticide intake, it is recommended
to buy organic for the above, or to use a special wash prior
to consumption. On the other hand, The Clean Fifteen™
are foods that have low concentrations of pesticide residue,
such as avocados, pineapples, cabbage and eggplant. For
these, there may not be much benefit to buying organic.
There is little evidence
substantiating the claim that organic
foods have a higher nutritional
content. Findings from a recent
UK Food Standards Agency (FSA)
review, supported by similar studies
in France and Sweden, showed no
evidence of any additional nutritional
benefit from eating organic.
Natural foods
are generally products free
from artificial additives such as colourings,
preservatives and sweeteners.
Most food and beverage products marketed
towards young children have the “natural”
claims of “no additives or preservatives”.
Unfortunately, the unregulated
definition of this label has resulted in
some manufacturers taking too many
liberties. Recently, legal action was
successfully taken against General
Mills for labelling its bestselling
Nature Valley granola bars as “100%
Natural”, despite the fact that they
contained many artificially produced
ingredients.
Artificial additives are believed to have
several negative effects on children, such as
increasing hyperactivity and worsening ADHD
symptoms. It is recommended to reduce the
intake of such additives, particularly if
children have learning or focus issues.
While there is insufficient evidence
to establish a link between artificial
additives and negative health effects,
there is also no evidence to rule out
parents’ concerns. However, to put
things into perspective, The Better
Health Channel, which provides
health information funded by the State
Government of Victoria (Australia),
states, “In terms of health risk, food
additives would come in at the end... after
food-borne micro-organisms, inappropriate
hygiene and eating habits, environmental contaminants
and naturally occurring toxins.”
Gluten-Free
diets are becoming increasingly popular, as
evidenced by the increase in gluten-free products available
in supermarkets, bakeries and restaurants. Gluten is a
protein found in grains like wheat, barley and rye. Because
gluten makes food taste better, it is also added to many
other products, from sausages to French fries.
For people not suffering from coeliac disease, eating
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