Alarming diet trends among Scottish children

Poor diets remain a significant challenge for children in Scotland, who consume too much sugar and not enough fibre, according to a new study.

Young boy eating porridge at table near a window

Foods such as sweets, crisps and sugary drinks make up more than 20 per cent of children’s total calorie intake, researchers found.

The Dietary Intake in Scotland’s Children (DISH) survey is the first significant investigation into the dietary habits of children in 15 years.

The survey also reveals concerning levels of food insecurity, with one in five households worried about running out of food. This increases to nearly half of families in the most deprived areas of Scotland.

Experts say the findings highlight the importance of addressing food insecurity, particularly among the most vulnerable families.

Age matters

The study investigated the diets of 1700 children and young people aged 2 to 15. 

Researchers found that older children (11 to 15 years) have less healthy diets than younger children, consuming diets significantly higher in free sugars – sugars added to food and drinks – and lower in fibre.

There was also evidence of low vitamin and mineral intakes among older children, such as iron and magnesium. This could increase the risk of a range of deficiency related diseases, such as anaemia. 

Good sources of fibre can include porridge oats, wholemeal bread, baked potatoes with the skin on, reduced-sugar and reduced-salt beans, vegetables and fruit. Magnesium can be found in spinach, kale, cabbage, fruit, wholemeal bread and brown rice, the team say.

The research was carried out by the Global Academy of Agriculture and Food Systems at the University of Edinburgh and Taylor McKenzie Research and Marketing on behalf of Food Standards Scotland. 

We are so grateful to the nearly 2,000 families across Scotland who participated in this survey. Findings suggest that younger children are generally consuming enough essential vitamins and minerals, but too much sugar and salt. Adolescents, on the other hand, are not generally consuming enough of some key vitamins and minerals like iron, and get about a fifth of their calories from discretionary foods like soft drinks and confectionery. 

There are many opportunities for the food industry to support children and young people in meeting dietary goals especially by reducing the sugar and salt content of commonly consumed foods like breakfast cereals, bread and yoghurts.

Action needed

Only one in ten respondents reported eating away from school grounds every day, highlighting the importance of nutrition regulations for school food. 

Focusing on improving the appeal of school food and reducing canteen wait times could have a significant impact on the diets of secondary school pupils, experts say.

The report emphasises the need for a collective effort by policymakers, the food industry, schools, and communities to support healthier diets by improving the food environment. 

The food industry, policymakers and investors all have a major role to play in improving our diet and reducing diet-related inequalities, and the scale and urgency of the changes needed will require collaboration across all parties. 

Creating a healthier food environment by ensuring affordable, nutritious options are always available where we live, work, and learn is the most effective way to reduce inequalities, promote longer, healthier lives, and safeguard the health of future generations.

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2025
Future of Health and Care
Research