Impact of the UK voluntary sodium reduction targets on the sodium content of processed foods from 2006 to 2011: Analysis of household consumer panel data

2013 ◽  
Vol 57 (5) ◽  
pp. 555-560 ◽  
Author(s):  
Helen Eyles ◽  
Jacqueline Webster ◽  
Susan Jebb ◽  
Cathy Capelin ◽  
Bruce Neal ◽  
...  
Keyword(s):  
Panel Data ◽  
Sodium Content ◽  
Processed Foods ◽  
Sodium Reduction ◽  
Consumer Panel ◽  
The Uk

scholarly journals Monitoring Sodium Content in Processed Foods in Argentina 2017–2018: Compliance with National Legislation and Regional Targets

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1474
Author(s):  
Lorena Allemandi ◽  
Maria Victoria Tiscornia ◽  
Leila Guarnieri ◽  
Luciana Castronuovo ◽  
Enrique Martins
Keyword(s):  
Sodium Intake ◽  
Food Products ◽  
Sodium Content ◽  
Processed Foods ◽  
Food Groups ◽  
Sodium Reduction ◽  
Fish Products ◽  
Health Objectives ◽  
High Median ◽  
Selection Of

Sodium intake in Argentina has been estimated to be at least double the dose of 2000 mg/day recommended by WHO, mostly coming from processed foods. Argentina is one of the few countries in the world that have regulated sodium content in certain food products. This study presents an assessment of sodium content in a selection of food groups and categories as reported in the nutrient information panels. We surveyed 3674 food products, and the sodium content of 864 and 1375 of them was compared to the maximum levels according to the Argentinean law and the regional targets, respectively. All food categories presented high variability of sodium content. Over 90% of the products included in the national sodium reduction law were found to be compliant. Food groups with high median sodium, such as condiments, sauces and spreads, and fish and fish products, are not included in the national law. In turn, comparisons with the lower regional targets indicated that almost 50% of the products analyzed had sodium contents above the recommended values. This evidence suggests that enhancing sodium reduction in processed foods may be a necessity for public health objectives and it is also technically feasible in Argentina.

scholarly journals Identification of foods to monitor the sodium content of processed foods for developing a sodium reduction program in the Philippines

2021 ◽  
Author(s):  
Maria Sofia Amarra ◽  
Mario Capanzana ◽  
Glen Gironella ◽  
Francisco de los Reyes
Keyword(s):  
Sodium Intake ◽  
Sodium Content ◽  
The Philippines ◽  
Income Quintile ◽  
Processed Foods ◽  
Processed Food ◽  
Sodium Reduction ◽  
Minimally Processed ◽  
Urban Rural ◽  
Per Capita

Abstract Background In response to the global target for reduction in salt intake, several countries have implemented population sodium reduction strategies. These strategies include identification of major sources of sodium in the diet and reformulation of a set number of products available on the market. This study aimed to identify processed foods that can be targeted for reformulation and whose sodium content can be monitored over time in order to reduce sodium intake in the Philippines. The objectives were to: 1) Estimate per capita sodium intake from minimally processed and processed food groups by income quintile and urban/rural location; 2) Identify foods that contribute to the variance in per capita sodium intake that can be used as indicators for monitoring the sodium content of Philippine processed foods. One-day household food weighing data covering 4880 households from the 2008 National Nutrition Survey was used. Per capita sodium consumption from processed and minimally processed food categories and percentiles of sodium intake from these categories by income quintile and urban/rural location were obtained. The percentage contribution of different food categories to mean per capita sodium intake was calculated. Specific foods that contributed to the variance in sodium intake among Filipinos were identified. Results Foods which significantly accounted for 99.4% of the variance in sodium intake were 13 types of processed foods and 2 types of minimally processed foods. The category Processed Soup, Sauces, and Flavor Enhancers contributed the greatest proportion to per capita sodium intake. Specific processed foods that contributed to the variance in per capita sodium intake were instant noodles, traditional fermented condiments and sauces, dried and processed meat, fish, and poultry products, salted eggs, white bread and pan de sal (a traditional Filipino bread), wheat and egg noodles, crispy cereal chips and extruded snacks, butter and margarine, cheese, and chocolate-based beverages. Conclusion Identifying processed foods that significantly contribute to sodium intake, followed by reformulating and monitoring the sodium content of these foods over time should be considered as one strategy to reduce sodium intake in the Philippines.

scholarly journals Identification of Foods To Monitor The Sodium Content of Processed Foods for Developing a Sodium Reduction Program in The Philippines

2021 ◽  
Author(s):  
Maria Sofia Amarra ◽  
Mario Capanzana ◽  
Glen Gironella ◽  
Francisco de los Reyes
Keyword(s):  
Sodium Intake ◽  
Sodium Content ◽  
The Philippines ◽  
Income Quintile ◽  
Processed Foods ◽  
Processed Food ◽  
Sodium Reduction ◽  
Minimally Processed ◽  
Urban Rural ◽  
Per Capita

Abstract Background In response to the global target for reduction in salt intake, several countries have implemented population sodium reduction strategies. These strategies include identification of major sources of sodium in the diet and reformulation of a set number of products available on the market. This study aimed to identify processed foods that can be targeted for reformulation and whose sodium content can be monitored over time in order to reduce sodium intake in the Philippines. The objectives were to: 1) Estimate per capita sodium intake from minimally processed and processed food groups by income quintile and urban/rural location; 2) Identify foods that contribute to the variance in per capita sodium intake that can be used as indicators for monitoring the sodium content of Philippine processed foods. One-day household food weighing data covering 4880 households from the 2008 National Nutrition Survey was used. Per capita sodium consumption from processed and minimally processed food categories and percentiles of sodium intake from these categories by income quintile and urban/rural location were obtained. The percentage contribution of different food categories to mean per capita sodium intake was calculated. Specific foods that contributed to the variance in sodium intake among Filipinos were identified. Results Foods which significantly accounted for 99.4% of the variance in sodium intake were 13 types of processed foods and 2 types of minimally processed foods. The category Processed Soup, Sauces, and Flavor Enhancers contributed the greatest proportion to per capita sodium intake. Specific processed foods that contributed to the variance in per capita sodium intake were instant noodles, traditional fermented condiments and sauces, dried and processed meat, fish, and poultry products, salted eggs, white bread and pan de sal (a traditional Filipino bread), wheat and egg noodles, crispy cereal chips and extruded snacks, butter and margarine, cheese, and chocolate-based beverages. Conclusion Identifying processed foods that significantly contribute to sodium intake, followed by reformulating and monitoring the sodium content of these foods over time should be considered as one strategy to reduce sodium intake in the Philippines.

scholarly journals Sodium Content of Processed Foods Available in the Mexican Market

2018 ◽  
Author(s):  
Claudia Nieto ◽  
Lizbeth Tolentino-Mayo ◽  
Catalina Medina ◽  
Eric Monterrubio-Flores ◽  
Edgar Denova-Gutiérrez ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Cross Sectional Study ◽  
Sodium Content ◽  
Dietary Sodium ◽  
Processed Foods ◽  
Cross Sectional ◽  
Processed Meats ◽  
Adverse Health Outcomes ◽  
Health Organization ◽  
The Uk

Background: Sodium intake has been related to several adverse health outcomes; such as, hypertension, and cardiovascular diseases. Processed foods are major contributors to the population’s dietary sodium intake. The aim of the present study was to determine sodium levels in Mexican packaged foods; also to evaluate the proportion of foods that comply with sodium benchmark targets set by the UK Food Standards Agency (UK FSA) and those set by the Mexican Commission for the Protection of Health Risks (COFEPRIS). We also evaluated the proportion of foods that exceeded the Pan American Health Organization (PAHO) targets. Methods: This was a cross-sectional study that comprised data collected from the package of 2,248 processed foods from selected supermarkets of Mexico. Results: Many processed food categories contained excessive amount of sodium, being the processed meats (ham, bacon and sausages) those that have the highest concentrations. The proportion of foods classified as compliant in our sample was lower for international targets (FSA UK and PAHO) compared to the Mexican COFEPRIS criteria. Conclusions: These data provide a critical baseline assessment for monitoring sodium levels in Mexican processed foods.

Competition and Contestability in the UK Package Tour Industry: Some Econometric Observations

1998 ◽  
Vol 4 (3) ◽  
pp. 241-251 ◽  
Author(s):  
Brian Davies ◽  
Paul Downward
Keyword(s):  
Panel Data ◽  
Market Power ◽  
Power Efficiency ◽  
Econometric Analysis ◽  
Future Research ◽  
Research Needs ◽  
Data Set ◽  
The Uk ◽  
Efficiency Hypothesis

This paper explores competition and contestability in the UK package tour industry. Using econometric analysis of a panel-data set evidence is presented that rules out the market power/efficiency hypothesis. In keeping with Evans and Stabler (1995), there is evidence that the industry is segmented according to the size of the firms. In contrast with Gratton and Richards (1997), the results suggest that it is difficult to support the contestability hypothesis in the industry overall. Future research needs to offer less generalized conclusions in characterizing the industry.

scholarly journals Changing dynamics in female employment around childbirth

2006 ◽  
Vol 20 (2) ◽  
pp. 329-347 ◽  
Author(s):  
Jan Dirk Vlasblom ◽  
Joop Schippers
Keyword(s):  
Panel Data ◽  
The Netherlands ◽  
Labour Force ◽  
Work And Family ◽  
Female Employment ◽  
Full Time ◽  
Participation Rates ◽  
Female Labour ◽  
Policy Measures ◽  
The Uk

There is a strong effect of childbirth on female labour supply.This effect, however, is changing over time.This article uses panel data on the last two decades on three European countries (the Netherlands, Germany, the UK) to study changes in female labour force behaviour around childbirth and tries to find an explanation for these changes by looking at differences between the three countries.We conclude that there are substantial differences in participation patterns between the three countries in our study and that policy measures and institutions such as childcare that make the costs of combining work and family lower relative to being a full-time mother seem to increase female participation rates.

Sodium reduction in butter using microparticulated salt

2019 ◽  
Vol 121 (4) ◽  
pp. 874-881 ◽  
Author(s):  
Daniela da Costa de Oliveira ◽  
Amanda Cristina Cristina Andrade ◽  
Jéssica Guimarães ◽  
Jéssica Ferreira Rodrigues ◽  
Mariana Mirelle Pereira Natividade ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Scientific Information ◽  
Salt Content ◽  
Sodium Content ◽  
Sodium Reduction ◽  
Salt Reduction ◽  
Content Type ◽  
Significant Difference ◽  
Liquid Products ◽  
The Ideal

Purpose Excessive sodium intake is associated with several diseases. Accordingly, several measures, including microparticulate salt, have been adopted to reduce the salt contents of food products. However, no studies have reported the effectiveness of microparticulate salt in semisolid and liquid products. Accordingly, the purpose of this paper is to evaluate the application of microparticulate salt to reduce sodium contents in semisolid products. Design/methodology/approach The optimal salt content to be added in butter was defined by the just-about-right-scale test. Butter samples were prepared using microparticulate salt to achieve 25, 50 and 75 per cent reductions in conventional salt concentrations. Multiple comparison tests were performed to evaluate sample taste. Findings The ideal concentration of conventional salt to be added to butter was 2.16 per cent. Discriminative tests showed that samples with 25 and 75 per cent salt reduction showed significant differences (p ⩽ 0.05) compared with butter prepared at the ideal salt content, whereas the sample with 50 per cent salt reduction had no significant difference (p > 0.05). Thus, microparticulate salt showed higher salting power than conventional salt. These results indicated the effectiveness of microparticulate salt in the preparation of semisolid products with sodium reduction. Research limitations/implications More detailed studies about the reduced-sodium butter shelf life are necessary to verify the microparticulate salt application in the product preparation. Moreover, microparticulate salt application in semisolid and liquid products elaboration must be more investigated to better elucidate its practicability of reducing sodium content in these kinds of products. Therefore, researchers are encouraged to test the proposed propositions further. Practical implications Microparticulate salt has been successfully applied to reduce sodium in solid products, being added to the finished product surface. However, there are no studies that report its effectiveness in semisolid and liquid products, such as the butter, in which the salt is added during the product preparation. Thus, this research provides new scientific information to the food industry and research fields, to expand the knowledge of reduced-sodium products development using microparticulate salt with sensory quality. Originality/value No studies have evaluated the application of microparticulate salt for semisolid product preparation. Therefore, the findings will support the development of healthy products.

Using POS Data for Price Promotions Evaluation

2011 ◽  
pp. 267-285
Author(s):  
Danijel Bratina ◽  
Armand Faganel
Keyword(s):  
Panel Data ◽  
Marketing Research ◽  
Sales Promotion ◽  
Communication Tool ◽  
Price Promotions ◽  
Obvious Effect ◽  
Consumer Panel ◽  
Pos Data ◽  
High Level ◽  
Analysis Models

Price promotions have been largely dealt with in the literature. Yet there are just a few generalizations made so far about this powerful marketing communication tool. The obvious effect, that all authors who have studied price promotions emphasize, is quantity increase during price promotions. Inference studies about the decomposition of the sales promotion bump do not converge to a generalization or a law, but end in radically different results. Most of these studies use consumer panel data, rich of demographical characteristics and consumers’ purchasing history. Companies that use such data, available from marketing research industry, usually complain that data is old and expensive. The authors start with literature review on price promotions in which they present existing models based on consumer panel data (Bell, et al., 1999; Mela, et al., 1998; Moriarty, 1985; Walters, 1991; Yeshin, 2006). Next they present existing POS analysis models and compare their findings to show the high level of heterogeneity among results. All existing models are based on powerful databases provided by professional research institutions (i.e. Nielsen or IRI) that usually cover the whole market for the analysed brand category geographically. The authors next apply existing models to find which best suits data available for Slovenian FMCG market. They show two models analysis – quantity (SCAN*PRO) and market share (MCI) and their power for explanatory and forecasting research using POS data. Having dealt with more than 30 brand categories within a wider research, they conclude that the models developed are usable for a fast decision making process within a company, but their exploratory power is still poor compared to panel data.

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