Assessment of Processed Food Consumption and Eating Habits among Medical Students: A Cross-sectional Study

Introduction: The consumption of processed foods has emerged as a significant public health concern, particularly among medical students who represent future healthcare providers. The demanding nature of medical education often leads students to rely on convenient yet nutritionally inferior food options, potentially affecting both their personal health and their future ability to counsel patients effectively. Aim: To assess the consumption patterns of processed foods and eating habits among medical sciences students to identify factors influencing these patterns. Materials and Methods: A cross-sectional study was conducted among 536 medical students at Dr. DY Patil School of Allied Health Sciences, Pimpri, Pune, Maharashtra, India, from September to November 2023, using a self-structured questionnaire. Data were collected on the frequency and types of processed foods consumed, eating habits, factors influencing food choices, and awareness of health risks. Chisquare tests and t-tests were used for statistical analysis, with p<0.05 considered statistically significant. Results: Among participants, 179 (33.4%) consumed processed foods several times a week, and 74 (13.8%) consumed them daily. Packaged snacks (319, 59.5%) and fast food (227, 42.4%) were the most commonly consumed items. Taste preference (310, 57.8%), convenience (231, 43.1%), and availability (217, 40.5%) were the primary drivers of consumption. Notably, 416 (77.6%) participants reported receiving education on the associated health risks through their academic curriculum, and 424 (79.1%) expressed concern about these risks; however, a significant knowledge-behavior gap was observed. Encouragingly, 295 (55.0%) consumed breakfast daily, and 379 (70.7%) ate home-cooked meals regularly. Conclusion: This study reveals the high prevalence of processed food consumption among medical students, despite their awareness of its health risks. The findings highlight the importance of targeted interventions at the medical school level, including improved nutrition education within the curriculum, institutional efforts to provide healthier food choices, and initiatives that encourage time management strategies to promote better eating habits among future healthcare providers.