Processed snacks and baked goods predict inflammation risk in Filipino schoolchildren

Childhood obesity and diabetes are increasing in the Philippines. The present study aimed to (1) estimate children’s usual intake of minimally processed vs. highly processed foods and (2) identify foods that contribute to the variance in inflammation after controlling for mothers’ education, the sex of the child, and BMI-for-age. Apparently healthy children enrolled in kindergarten and first grade in two public schools in Metro Manila were included (n = 166). Serum C-reactive protein (CRP) was determined using a qualitative CRP test. Dietary intake was assessed using two non-consecutive 24 h recalls obtained from mothers or caretakers and children. Usual food intake was calculated using the multiple source method (MSM). Binary logistic regression was used to determine foods that contributed to the variance in inflammation. Food categories that predicted inflammation were Processed Rice, Cereal, and Starch Products (comprising glutinous rice products and traditional cereal snacks, instant noodles, and extruded chips and crispy snacks) (p = 0.037, 95% CI 1.001, 1.021), Commercial Baked Products (comprising biscuits, cookies, bread, cakes, and pastries) (p = 0.005, 95% CI 1.005, 1.027), and Processed and Preserved Fruit and Vegetables (dried fruits and sweetened soy products) (p = 0.044, 95% CI 1.000, 1.034) after controlling for BMI-for-age, sex, and mothers’ education. Minimally processed foods did not predict inflammation. The consumption of fresh fruits, vegetables, and fresh milk was negligible. Actions are needed to improve the quality of Filipino children’s diets.