On 14/10, associate professor Dr. Truong Tuyet Mai, deputy director of the National Institute of Nutrition, identified four key factors driving this change: urbanization, shrinking cooking time, an expanding processing and retail industry, and the rise of fast food and online food delivery services.

This shift in dietary habits is evident in spending trends. According to the Food Systems Dashboard, a platform analyzing national food systems, the per capita value of ultra-processed food sales in Vietnam increased from 93 USD in 2017 to 122 USD in 2024. This represents an increase from approximately 2,4 million to 3,1 million VND, marking a 31% rise.

The eating habits of the younger generation have also changed significantly. A global school-based student health survey, published by the World Health Organization (WHO) in 2022, revealed that the percentage of Vietnamese students aged 13-17 consuming fast food at least one time a week surged from 30% in 2013 to 54% in 2019. Furthermore, the percentage of children consuming fast food three or more times a week doubled, reaching 17%.

Illustration of fast food. Photo: *Pexels*

The domestic packaged food retail market has become one of Asia's fastest-growing sectors. Consumers can easily purchase items like instant noodles, porridge, sausages, canned meat, confectionery, soft drinks, and energy drinks at any grocery store or supermarket. Associate Professor Mai warned that these ultra-processed foods differ significantly from regular cooked meals. Unlike traditionally prepared dishes, ultra-processed foods primarily combine refined starches, sugar, oils, flavorings, artificial additives, emulsifiers, and preservatives, with fresh natural ingredients making up an insignificant proportion.

An inadequate diet ranks among the leading causes of global illness and mortality. Regularly consuming energy-dense but nutrient-poor foods, coupled with a lack of physical activity, elevates the risk of overweight, obesity, type 2 diabetes, cardiovascular disease, and certain cancers. Beyond physical health, the quality of meals also affects mental health.

"People should prioritize fresh foods, consume a variety of vegetables and fruits, ensure adequate fiber intake, and limit fast food, ultra-processed foods, and sugary drinks," Associate Professor Mai recommended.

Sharing this view, Dr. Angela Pratt, WHO representative in Vietnam, warned that diets high in salt, excess sugar, and excessive consumption of ultra-processed foods are accelerating the burden of cardiovascular diseases, diabetes, and chronic respiratory illnesses nationwide. To curb this risk, WHO is collaborating with Vietnamese authorities to develop a Nutrition Classification Model, establishing thresholds for fats, sugar, and salt in packaged foods.

WHO recently proposed front-of-pack warning nutrition labels to help consumers immediately identify products high in harmful substances. As the drafting committee gathers feedback on revising the Food Safety Law, health experts recommend that regulatory bodies legalize this mandatory labeling requirement. They also advocate for tightening advertising regulations for foods high in salt, sugar, and trans fats that target children. Controlling advertising helps reduce the impact of marketing on children's dietary choices and empowers parents to create healthy meals for the entire family.

Le Nga