scholarly journals The impact of food industry reformulation, innovation and consumer preference on dietary intakes in Ireland: a probabilistic intake model

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Maeve Cushen ◽  
Noel Rogers ◽  
Rebecca Barron ◽  
Jasmin Wonik ◽  
Beata Stanek ◽  
...  
Keyword(s):  
Food Industry ◽  
Consumer Preferences ◽  
Saturated Fat ◽  
Consumer Preference ◽  
Rank Test ◽  
Dietary Intakes ◽  
Nutrient Intakes ◽  
Increased Risk ◽  
Total Fat ◽  
The Impact

AbstractStrong evidence exists linking poor diet to increased risk of overweight, obesity and non-communicable diseases. Reformulation initiatives, whereby the food industry gradually reduces energy, sodium, sugar, fat and saturated fat content of their products, are identified as important strategies to improve dietary intakes. The analysis aimed to examine the impact of voluntary reformulation, changes to products on the market and changes in consumer preferences on dietary intakes in Ireland from 2005 to 2017. Data on composition and volume sales (kg/ year) of products available on the market in 2005 and 2017 were collected from 15 Food Drink Ireland (FDI) member companies via online templates. These products were assigned to appropriate food and beverage groups identified in four Irish University Nutrition Alliance (IUNA) surveys of preschool children (1–4 years), children (5–12 years), teenagers (13–17 years) and adults (18–90 years). Assignment of FDI products to IUNA foods and beverages was carried out using weighted distributions for a given group of foods. The weightings were taken from the sales volumes of similar products relative to one another in a given category in a given year. Monte Carlo simulations were used to run the IUNA survey consumption data with both sets of weighted composition data from 2005 and 2017. The Creme Global intake model was used to estimate daily energy and nutrient intakes for all four populations during 2005 and 2017. The Wilcoxon-signed rank test was used to test for differences between the two years. Changes in both the products available on the market and market share of these products were observed from 2005 to 2017. The nutrient with the greatest intake reduction between the two years for all ages was sugar. Children and teens were the most affected, where total sugar intakes reduced by 3.2g/d and 2.7g/d, respectively. This reduction was primarily driven by the beverage category. There were modest saturated fat intake reductions observed for teens and adults (0.2g/d and 0.5g/d, respectively). Energy, total fat and sodium intakes for all ages remained relatively stable between the two years. This analysis highlights the impact of not only food industry efforts but also consumer choices on nutrient intakes in Ireland. It is worth noting that the data collected predates the sugar tax on sugar-sweetened beverages in Ireland. Reductions in sugar intakes were not compensated by total fat or energy increases.

scholarly journals Impact assessment of the TFA regulation on fatty acid composition of foods in Hungary

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
A Varga ◽  
E Sarkadi Nagy ◽  
L Zámbó ◽  
É Illés ◽  
M Bakacs ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Trans Fatty Acids ◽  
Saturated Fat ◽  
Portion Size ◽  
World Health ◽  
Food Sources ◽  
Increased Risk ◽  
Total Fat ◽  
The Impact

Abstract Trans fatty acids are formed during the industrial processing of food, and are proven to be harmful for the human body. They have been associated with increased risk of cardiovascular disease, abdominal obesity, diabetes, and certain types of cancer. Decree 71/2013. (XI. 20.) of the Ministry of Human Capacities, which has been in force since 2014, defines the highest permitted amount of trans fats in food products placed on the market in Hungary. The impact of the decree on the industrially produced trans fatty acids (iTFA) availability and population intake was assessed in 2017. Results demonstrated that iTFA were replaced by other fatty acids due to the legislation. In 2019, we investigated food groups which had high measured TFA content before the regulation entered into force and compared the total fat and fatty acid profiles to the same brand or similar products being on the market afterwards. In collaboration with the World Health Organization, this was the first assessment to determine to which extent manufacturers increased saturated fat (SFA) content of foodstuffs to reduce iTFA content. In those product groups, which were identified as significant food sources of iTFA before introducing the regulation (biscuits, coffee creamers and flavorings, sweets, bakery products, confectionary, wafers, margarines) we found no significant changes in the total fat content, while in most foodstuffs the average proportion of SFA was higher after reformulation, as iTFA were mainly substituted with SFA in 61% of the products, with cis-MUFA in 25% and cis-PUFA in 14% of the products, respectively. Evidence from this analysis supports concerns that eliminating iTFA in certain foodstuffs leads to unwanted substitution with saturated fat, hence reducing the possible health benefits. Given the high SFA intake and the unfavourable cardiovascular statistics in Hungary, the consumption frequency and portion size control of these products are advised. Key messages Monitoring the changes of food composition is important in order to evaluate the effect of the regulation. Manufacturers should be encouraged to reduce the SFA content to a technologically feasible level.

The impact of a complex workplace dietary intervention on Irish employees’ off-duty dietary intakes

2019 ◽  
Vol 35 (3) ◽  
pp. 544-554 ◽  
Author(s):  
Sarah Fitzgerald ◽  
Lynn Buckley ◽  
Ivan J Perry ◽  
Fiona Geaney
Keyword(s):  
Nutrition Education ◽  
Dietary Intervention ◽  
Positive Impact ◽  
Saturated Fat ◽  
Dietary Modification ◽  
Dietary Intakes ◽  
Dietary Interventions ◽  
Total Sugars ◽  
Total Fat ◽  
The Impact

Abstract A paucity of evidence exists regarding the impact of workplace dietary interventions on employees’ off-duty dietary intakes. This study assessed the impact of workplace dietary interventions that included nutrition education and environmental dietary modification both alone and in combination on employees’ dietary intakes inside (on-duty) and outside (off-duty) of work. A pre–post study on employees’ on and off-duty dietary intakes was undertaken. Data were obtained from a complex workplace dietary intervention study (Food Choice at Work Trial). Four manufacturing workplaces were allocated to: Control (n = 111), nutrition education (n = 226), environmental dietary modification (n = 113) and nutrition education and environmental dietary modification combined (n = 400) (2013–14). Seven- to nine-month follow-up data were obtained for 517 employees (61% response) [Control (n = 67), Education (n = 107), Environment (n = 71) and Combined (n = 272)]. Dietary intakes were measured using 24-h dietary recalls. Differences between on and off-duty mean dietary intakes were compared and regression analyses adjusted for potential confounders. Significant reductions in on-duty intakes of total fat (−14.2 g/day, p = 0.000), saturated fat (−7 g/day, p = 0.000), salt (−1.4 g/day, p = 0.000) and total sugars (−8.9 g/day, p = 0.003) were observed in the Combined and in the Environment [total fat (−11.4 g/d, p = 0.017) and saturated fat (−8.8 g/day, p = 0.000)]. In the Combined, significant changes were also observed in off-duty intakes of total fat (−10.0 g/day, p = 0.001), saturated fat (−4.2 g/day, p = 0.001), salt (−0.7 g/day, p = 0.020) and total sugars (−8.1 g/day, p = 0.020). Food service can have a positive impact in our everyday environments, including inside and outside of work. Dietary interventions combining nutrition education and environmental dietary modification can improve employees’ on and off-duty dietary intakes.

scholarly journals Reduced-portion entrées in a worksite and restaurant setting: impact on food consumption and waste

2016 ◽  
Vol 19 (16) ◽  
pp. 3048-3054 ◽  
Author(s):  
Sarah Berkowitz ◽  
Len Marquart ◽  
Elton Mykerezi ◽  
Dennis Degeneffe ◽  
Marla Reicks
Keyword(s):  
Food Service ◽  
Saturated Fat ◽  
Nutrient Intakes ◽  
Entire Study ◽  
Plate Waste ◽  
Full Size ◽  
Portion Sizes ◽  
Waste Energy ◽  
Total Fat ◽  
The Impact

AbstractObjectiveLarge portion sizes in restaurants have been identified as a public health risk. The purpose of the present study was to determine whether customers in two different food-service operator segments (non-commercial worksite cafeteria and commercial upscale restaurant) would select reduced-portion menu items and the impact of selecting reduced-portion menu items on energy and nutrient intakes and plate waste.DesignConsumption and plate waste data were collected for 5 weeks before and 7 weeks after introduction of five reduced-size entrées in a worksite lunch cafeteria and for 3 weeks before and 4 weeks after introduction of five reduced-size dinner entrées in a restaurant setting. Full-size entrées were available throughout the entire study periods.SettingA worksite cafeteria and a commercial upscale restaurant in a large US Midwestern metropolitan area.SubjectsAdult worksite employees and restaurant patrons.ResultsReduced-size entrées accounted for 5·3–12·8 % and 18·8–31·3 % of total entrées selected in the worksite and restaurant settings, respectively. Food waste, energy intake and intakes of total fat, saturated fat, cholesterol, Na, fibre, Ca, K and Fe were significantly lower when both full- and reduced-size entrées were served in the worksite setting and in the restaurant setting compared with when only full-size entrées were served.ConclusionsA relatively small proportion of reduced-size entrées were selected but still resulted in reductions in overall energy and nutrient intakes. These outcomes could serve as the foundation for future studies to determine strategies to enhance acceptance of reduced-portion menu items in restaurant settings.

An exploration of food industry led reformulation on fortified food staples in Ireland

2020 ◽  
Author(s):  
Daragh McMenemy ◽  
Frances Kelly ◽  
Mary Rose Sweeney
Keyword(s):  
Food Industry ◽  
Saturated Fat ◽  
Microsoft Excel ◽  
Nutrient Profile ◽  
Fortified Food ◽  
Prevalence Of Obesity ◽  
The Mean ◽  
Total Fat ◽  
Food Staples ◽  
Serving Sizes

Abstract Background Food industry led reformulation efforts have attempted to address the prevalence of obesity by modifying nutrient compositions in food products. This study explored progress in nutrient composition alterations in products in Irish supermarkets by comparing the nutrient labels of products sold in 2014 and 2017. Methods We conducted two supermarket audits in 2014 and 2017 to examine the changes in the nutrient profile of cereals, breads, spreads, unflavoured milks, yogurts and juices. Information on the nutrients of interest to the study (energy, protein, fat, carbohydrate, saturated fat, salt, sugar and some micronutrients) were extracted and stored in Microsoft Excel. The nutrient profile of each product was compared across the two timepoints. Our study shows that the mean level of sugars in cereals remains high and that the mean level of salt remains high in cereals, breads, and spreads. Results In total, 143 products were directly compared (86 cereals, 26 breads, 17 spreads and 14 milks). Our study shows that the composition of salt and sugar in cereal, bread, spreads and milk has declined by 12 and 7%, respectively. Saturated fat has declined in cereals (7%), but has increased in breads (12%), spreads (1%), and milks (5%). Manufacturers increased the serving sizes in nine cereals and one milk. Conclusions From a population health perspective, the results are encouraging but care should be exercised by the food industry not to allow total fat and saturated fat levels to creep upwards. Further research and engagement of public health specialists and the food industry are needed.

scholarly journals How important is the relative balance of fat and carbohydrate as sources of energy in relation to health?

2015 ◽  
Vol 75 (2) ◽  
pp. 147-153 ◽  
Author(s):  
Thomas A. B. Sanders
Keyword(s):  
Controlled Trial ◽  
Dietary Guidelines ◽  
Partial Replacement ◽  
Current Evidence ◽  
Added Sugar ◽  
Increased Risk ◽  
Total Fat ◽  
Randomised Controlled ◽  
Refined Carbohydrates ◽  
The Impact

Both the intake of fat, especially saturated trans fatty acids, and refined carbohydrates, particularly sugar, have been linked to increased risk of obesity, diabetes and CVD. Dietary guidelines are generally similar throughout the world, restrict both intake of SFA and added sugar to no more than 10 and 35 % energy for total fat and recommend 50 % energy from carbohydrates being derived from unrefined cereals, tubers, fruit and vegetables. Current evidence favours partial replacement of SFA with PUFA with regard to risk of CVD. The translation of these macronutrient targets into food-based dietary guidelines is more complex because some high-fat foods play an important part in meeting nutrient requirements as well as influencing the risk of chronic disease. Some of the recent controversies surrounding the significance of sugar and the type of fat in the diet are discussed. Finally, data from a recently published randomised controlled trial are presented to show the impact of following current dietary guidelines on cardiovascular risk and nutrient intake compared with a traditional UK diet.

Abstract P078: Contribution of Nutrients from Consumption of Low/Non-Fat/Light Ice Cream and Frozen Yogurt versus Regular Ice Cream to Total Daily Nutrient Intake

Circulation ◽  
2012 ◽  
Vol 125 (suppl_10) ◽  
Author(s):  
Jessica Smerling ◽  
Douglas Balentine ◽  
Mary Kearney ◽  
Carolyn Scrafford ◽  
Leila Barraj ◽  
...  
Keyword(s):  
Nutrient Intake ◽  
Saturated Fat ◽  
Ice Cream ◽  
The United States ◽  
United States Department ◽  
Nutrient Intakes ◽  
Frozen Yogurt ◽  
Dietary Nutrient ◽  
Nationally Representative ◽  
The Impact

Objective: The impact on nutrient intake of replacing regular ice cream with low/non-fat/light ice cream and frozen yogurt (lower fat ice cream) is heretofore unknown. The objective of this study was to evaluate the contribution of daily nutrient intake from ice cream consumption to total daily dietary nutrient intake. Methods: Food intake and frequency of consumption data were based on the National Health and Nutrition Examination Survey (NHANES) (2003–2004 and 2005–2006) and nutrient composition data from the United States Department of Agriculture (USDA) Food and Nutrient Database for Dietary Studies (FNDDS). The NHANES datasets provide nationally representative nutrition and health data of the civilian U.S. population. A total of 16,783 individuals in the 2003–2006 survey periods provided 2 complete days of dietary recalls and nutrient intake estimates were derived using 2-day average intake analysis. Results: Mean consumption of regular and lower fat ice cream products in the US population was 68.5 and 77.1 grams/day, respectively and frequency of consumption was 0.2 and 0.22 eating occasion/day, respectively among consumers of ice cream. Figure 1 reveals that lower fat ice cream contributed equal or greater amounts of calcium, phosphorus, potassium, riboflavin, and niacin to daily nutrient intakes for the U.S. population when compared with regular ice cream, with the exception of vitamin D. Alternatively, lower fat ice cream contributed lesser amounts of energy, saturated fat, and added sugar to daily nutrient intakes when compared to regular ice cream; lower fat ice cream contributed 56% less saturated fat to daily nutrient intake compared to regular ice cream. Conclusion: Consumers of low/non-fat/light ice cream and frozen yogurt had lower percent contribution of saturated fat to total daily nutrient intake compared to users of regular ice cream. Figure 1

Primary signet ring cell histology does not portend worse survival for early stage lung cancer following lobectomy

2021 ◽  
pp. 021849232110459
Author(s):  
Terrance Peng ◽  
Anita Yau ◽  
Li Ding ◽  
Elizabeth A. David ◽  
Sean C. Wightman ◽  
...  
Keyword(s):  
Lung Adenocarcinoma ◽  
Early Stage ◽  
Signet Ring Cell ◽  
Rank Test ◽  
Poor Prognostic Factor ◽  
Risk Of Death ◽  
Increased Risk ◽  
Signet Ring ◽  
Ring Cell ◽  
The Impact

Introduction Signet ring cell (SRC) histology is considered a poor prognostic factor in various cancers. However, primary SRC lung adenocarcinoma is rare and poorly understood. Methods The National Cancer Database was queried to identify treatment-naïve patients who received lobectomy for primary SRC or non-SRC pT1-2N0 lung adenocarcinoma <4 cm within four months of diagnosis. SRC lung adenocarcinoma was defined by ICD-O-3 code 8490, while non-SRC lung adenocarcinoma was defined by ICD-O-3 codes 8140, 8141, 8143, 8147, 8255, 8260, 8310, 8481, 8560, and 8570–8574. The Kaplan-Meier curve and log-rank test was used to compare five-year OS between SRC versus non-SRC lung adenocarcinoma cohorts. The impact of SRC histology on risk of death was assessed using the Cox proportional hazards regression model. Results 48,399 patients were included in this study: 62 with primary SRC lung adenocarcinoma and 48,337 with non-SRC lung adenocarcinoma. The mean age of the overall cohort was 67.0 ± 9.6 years. Five-year OS following lobectomy did not differ significantly between SRC lung adenocarcinoma and non-SRC lung adenocarcinoma cohorts (SRC 73.9% vs. non-SRC 69.3%, p = 0.64). SRC histology did not significantly impact risk of death within five years after lobectomy (HR 0.89, p = 0.66). Conclusions Following lobectomy for pT1-2N0 tumors <4 cm, patients with primary SRC lung adenocarcinoma do not experience worse five-year OS or increased risk of death within five years relative to those with non-SRC lung adenocarcinoma. Additional study, including exploration of emerging molecular profiling data, may serve to better define optimal treatment for this histopathologic group of lung adenocarcinomas.

scholarly journals Association of meal timing with dietary quality in a Serbian population sample

BMC Nutrition ◽  
2020 ◽  
Vol 6 (1) ◽  
Author(s):  
Zora Djuric ◽  
Marina Nikolic ◽  
Milica Zekovic ◽  
Melissa Plegue ◽  
Marija Glibetic
Keyword(s):  
World Wide ◽  
Population Sample ◽  
Saturated Fat ◽  
Dietary Quality ◽  
Dietary Intakes ◽  
Fruit And Vegetable ◽  
Nutrient Intakes ◽  
Eating Pattern ◽  
Meal Timing ◽  
Nationally Representative

Abstract Background The world-wide adoption of Western lifestyles and eating patterns is associated with adverse effects on nutrient intakes. Here we evaluated the relationships between timing of meals and diet quality in Serbia, a Balkan country with a traditional eating pattern that includes the largest meal of the day as a late lunch. Methods A dietary survey was done in the Republic of Serbia using a nationally-representative sample of 74 children and 260 non-pregnant adults. Nutrient intakes were calculated from two 24-h recalls. A Dietary Quality Score (DQS) enumerated how many European Union (EU) Science Hub recommendations were met for fruit and vegetables, fiber, saturated fat, sodium, and sugar. We evaluated whether the timing of dietary intakes is associated with DQS and body mass index. Results The dietary intakes of children ages 10–17 and adults were similar and were high in total fat intake, with an average of 40% of energy from fat. Mean fruit and vegetable intakes of 473 g/day in adults exceeded the minimal EU recommendation. The most worrisome aspects of the Serbian diet were high intakes of saturated fat, sugar and sodium. Lunch was the meal with the highest mean content of energy, followed by breakfast and dinner, and the average time for lunch was 15:15. Consumption of a higher percentage of calories before 16:00 in adults was associated with higher fruit and vegetable intakes and with higher DQS. The subgroup of adults consuming their largest meal after 20:00 had a lower mean age, more men, and a larger percentage was employed outside of the home. There were no associations of meal timing with BMI, but the prevalence of obesity in this population sample was only 13%. Conclusions These results indicate that an earlier meal pattern, and especially consuming the largest meal of the day earlier in the day, was associated with better quality diets. Public health efforts are needed to preserve nutrient intakes as the population shifts away from the traditional Serbian eating pattern. Long-term, deterioration of nutrient intakes could contribute to the increasing rates of obesity that have been observed in Serbia and world-wide.

The Impact of Consumer Preference Distributions on Dynamic Electricity Pricing for Residential Demand Response

2019 ◽  
Author(s):  
Samuel Dunbar ◽  
Scott Ferguson
Keyword(s):  
Demand Response ◽  
Dynamic Pricing ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Population Level ◽  
Economic Incentives ◽  
System Level ◽  
Renewable Energy Resources ◽  
Product Use ◽  
The Impact

Abstract Demand Response (DR) is the adjustment of consumer electricity demand through the deployment of one or more strategies, e.g. direct load control, policy implementation, dynamic pricing, or other economic incentives. Widespread implementation of DR is a promising solution for addressing energy challenges such as the integration of intermittent renewable energy resources, reducing capacity cost, and improving grid reliability. Understanding residential consumer preferences for shifting product usage and how these preferences are distributed amongst a population are key to predicting the effectiveness of different DR strategies. In addition, there is a need for a better understanding of how different DR programs, system level objectives, and preference distributions will impact different segments of consumers within a population. Specifically, the impacts on their product use behavior and electricity bill. To address this challenge, a product based approach to modeling consumer decisions about altering their electricity consumption is proposed, which links consumer value to their products, instead of directly to the amount of electricity they consume. This model is then used to demonstrate how population level preference distributions for altering product use impact system level objectives.

Risk of adverse events in children completing treatment for acute lymphoblastic leukemia: St. Jude Total Therapy studies VIII, IX, and X.

1991 ◽  
Vol 9 (8) ◽  
pp. 1341-1347 ◽  
Author(s):  
C H Pui ◽  
R K Dodge ◽  
A T Look ◽  
S L George ◽  
G K Rivera ◽  
...  
Keyword(s):  
Acute Lymphoblastic Leukemia ◽  
Adverse Events ◽  
Lymphoblastic Leukemia ◽  
Rank Test ◽  
Late Failure ◽  
Increased Risk ◽  
Viii And Ix ◽  
Total Therapy ◽  
Therapy Studies ◽  
The Impact

We studied the frequency, causes, and predictors of adverse events in 624 patients who had completed treatment for acute lymphoblastic leukemia (ALL) in three consecutive total therapy studies (VII, IX, and X, 1972 to 1983). Event-free survival in study X was significantly better overall than that in studies VIII and IX (P less than .0001 by the log-rank test). In study X, 75% of the patients were electively taken off therapy, compared with 54% in studies VIII and IX. However, the risks of having an adverse event during the first 5 years after completion of therapy were remarkably similar: 22% (95% confidence interval, 17% to 29%) in study X versus 24% (20% to 29%) in studies VIII and IX. Bone marrow, testicular, and CNS relapses accounted for the majority of failures in both groups (85% in study X and 92% in studies VIII and IX). Late adverse events consisted largely of hematologic relapses and the development of solid tumors. Black race (P = .001) and leukemia without an anterior mediastinal mass (P = .05) were associated with an increased risk of failure after completion of treatment in the two earlier clinical trials, whereas a lower leukemic cell DNA content (DNA index less than 1.16) was the only predictor of late treatment failure in the more recent trial (P = .019). None of the other presenting features that were examined (eg, age, leukocyte count, and sex) had value as predictors of late failure. Thus, improved treatment altered the impact of specific prognostic factors and the distribution of sites of relapse, but it did not significantly affect the risk of delayed failure.

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