scholarly journals High sugar content of baby foods sold in Europe

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Jayne Hutchinson ◽  
Holly Rippin ◽  
Diane Threapleton ◽  
Jo Jewell ◽  
Joao Breda ◽  
...  
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Free Sugar ◽  
Food Category ◽  
Added Sugars ◽  
Baby Foods ◽  
Product Categories ◽  
High Sugar Content ◽  
European Regulations ◽  
The Uk

AbstractWHO guidelines on sugars strongly recommend reducing free sugar intake to below 10% of total energy, also their guidance on ‘Ending the inappropriate promotion of foods for infants and young children (IYC)’ recommends avoiding free sugars. Information on the sugar content of commercially available complementary foods (CACFs) for infants is limited, and the levels of added, free, and total sugar in baby foods is not fully addressed in existing guidelines. Up-to-date data is needed to inform recommendations for revising European regulations and guidelines. Front and back of pack information for baby foods from countries across the WHO European Region was collected. Mean sugar content per 100 g product and percentage energy from total sugar by food category were determined. The percentage of products containing added sugars by food category was calculated; as was the percentage of savoury meals containing pureed fruit, which is often used to sweeten products. The creation of the product categories was part of WHO work to develop a Nutrient Profile Model for CACFs marketed as suitable for IYC aged 6–36 months. A literature review of current issues also informed the process. 2642 CACFs from 10 countries were summarised; 768 products sold in the UK; over 200 each from Denmark (319), Spain (241), Italy (430) and Malta (243) and between 100–200 from Hungry, Norway, Portugal and Slovenia. About a third of energy in CACFs in these European countries came from total sugar and the mean contribution of total sugar for most food categories in the countries was higher than 10%. The amount of added and free sugar content was not labelled. However, added sugars listed as ingredients were widespread across product categories, and the type varied across countries and products, though concentrated fruit juice was most common. Savoury meal purees did not contain added sugars except in UK and Malta; however fruit puree as an ingredient was found in 7% of those examined across Europe and were most likely in UK savoury meals: in 15% on average and 41% of pureed meals with meat as the first named food. In conclusion, the sugar content of baby foods across Europe is high and updated regulations and reformulation are needed. Sugars can be restricted in a variety of ways, but first consultation with WHO Europe Member States is required to support the establishment of effective legal and policy measures to avoid inappropriate manufacture and selling of infant foods.

scholarly journals Sugar Content in UK Breakfast Cereals: A Market Survey

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Tom J. Butler ◽  
Evelyn S. Birman ◽  
Neil Hancock ◽  
J. Bernadette Moore
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Food Category ◽  
Free Sugars ◽  
Breakfast Cereals ◽  
Cereal Products ◽  
Dried Fruits ◽  
Total Sugar Content ◽  
Product Categories ◽  
The Uk

AbstractBreakfast cereals are known to provide a nutrient-dense meal and are a useful source of carbohydrate, fibre and micronutrients. However, in the UK cereal products are the primary contributor of free sugars in the diets of children aged 1.5 to 10 years; and are the second leading source of free sugars in children aged 11 to 18 years and adults aged 19 to 64 years. For this reason, breakfast cereals were included among food items recommended by the UK government for a 20% reduction in sugar by 2020 for childhood obesity prevention. Therefore, this study aimed to investigate the nutrient contents, including sugars, of breakfast cereals sold in the UK, in particular those marketed to children. Nutritional information and ingredients of cereal products available in five major online supermarkets in the UK, in 2018, were collected into a comprehensive database for analysis. A systematic process flow approach was utilised to separate products into nine distinct categories. Children's products were stratified both on being wholegrain rich (≥ 50%, WG) or not (NWG), and on total sugar content; with > 12.3g/100 g defined as ‘highly flavoured and sweetened’ (HFS) versus ‘plain’ containing ≤ 12.3g/100 g (the target set by the UK for industry sugar reduction). Of the 757 unique products surveyed, 97 cereals were categorised as children's. Cereals not explicitly marketed to children were categorised as either ‘family favourites’ (containing < 50% wholegrains), ‘free-from and organic’, ‘porridge and oats’, ‘healthier with dried fruits’, or ‘healthier without dried fruits’ (healthier defined as wholegrain rich, ≥ 50%). Children's HFS products (n = 78) contained by far the highest sugar contents of all cereals examined. While there was no difference in total sugar between NWG/HFS (n = 69, median [range]: 29.0g/100 g [12.4, 41.0]) and WG/HFS (n = 9, 22.0g/100 g [13.6, 26.0]) cereals; these were much higher (P < 0.01) than the median sugar contents (8.8–19.0g/100g) observed in the other seven product categories. Children's NWG cereals contained dramatically lower fibre (NWG/HFS: 3.5 [0, 8.7], NWG/Plain: 1.6g/100 g [1.3, 7.2]) than all other product categories (7.3–9.1g/100 g; P < 0.001). Similarly, NWG/HFS cereals were lower in protein content (7.4/100 g [3.6, 17.2]) than the non-children's cereals (8.8–11g/100 g; P < 0.05). In conclusion, children's categories of cereal contain significantly greater amounts of sugar and lower amounts of fibre and protein than other cereal categories. Despite their fortification with vitamins and minerals, reformulation of this food category should be a priority alongside additional sugar-reducing strategies.

scholarly journals Evidence for high sugar content of baby foods in South Africa

2019 ◽  
Vol 109 (5) ◽  
pp. 328 ◽  
Author(s):  
N C Marais ◽  
N J Christofides ◽  
A Erzse ◽  
K J Hofman
Keyword(s):  
South Africa ◽  
Sugar Content ◽  
Baby Foods ◽  
High Sugar ◽  
High Sugar Content

The drivers, trends and dietary impacts of non-nutritive sweeteners in the food supply: a narrative review

2020 ◽  
pp. 1-24
Author(s):  
Cherie Russell ◽  
Carley Grimes ◽  
Phillip Baker ◽  
Katherine Sievert ◽  
Mark A. Lawrence
Keyword(s):  
Food Supply ◽  
Sugar Content ◽  
Substitution Effects ◽  
Added Sugar ◽  
Environmental Interventions ◽  
Added Sugars ◽  
Product Categories ◽  
Nutrition Policies ◽  
The Impact ◽  
Whole Foods

Abstract Poor diets, including excess added sugar consumption, contribute to the global burden of disease. Subsequently, many nutrition policies have been implemented to reduce added sugar intake and improve population health, including taxes, education, labelling and environmental interventions. A potential consequence of these policy actions is the substitution of added sugars with non-nutritive sweeteners (NNS) in a variety of foods and beverages. NNS are used to reduce the energy and sugar content of foods and beverages while maintaining their palatability. Evidence of the toxicological risks of NNS is inconsistent, though concerns have been raised over the potential substitution effects of ultra-processed foods containing NNS for whole foods. This review aimed to provide an overview of current NNS food supply and consumption patterns, assess added sugar-reduction policies and their impact on NNS, and determine the impact of NNS on food choice, energy intake and diet quality. NNS are widely available in a variety of products, though most commonly in carbonated beverages, dairy products, confectionery, table-top sweeteners and fruit drinks. However, the longitudinal trends of different product categories, and differences between geographies and economy-income levels, require further study. Few studies have examined NNS consumption trends globally, though an increase in NNS consumption in beverages has been observed in some regions. Research examining how the increased availability of low-sugar, NNS-containing products affects global dietary patterns is limited, particularly in terms of their potential substitution effects.

The nutritional content of children’s breakfast cereals: a cross-sectional analysis of New Zealand, Australia, the UK, Canada and the USA

2019 ◽  
Vol 23 (9) ◽  
pp. 1589-1598 ◽  
Author(s):  
Lynne Chepulis ◽  
Nadine Everson ◽  
Rhoda Ndanuko ◽  
Gael Mearns
Keyword(s):  
New Zealand ◽  
Sugar Content ◽  
Saturated Fat ◽  
Total Sugar ◽  
Cross Sectional ◽  
Breakfast Cereals ◽  
Label Information ◽  
The Usa ◽  
The Uk ◽  
Serving Size

AbstractObjective:To compare the Nutrition Information Panel (NIP) content, serving size and package size of children’s ready-to-eat breakfast cereals (RTEC) available in five different Western countries.Design:NIP label information was collected from RTEC available for purchase in major supermarket chains. Kruskal–Wallis, Mann–Whitney U and χ2 tests were applied to detect differences between countries on manufacturer-declared serving size, total energy (kJ), total protein, fat, saturated fat, carbohydrate, total sugar, Na and fibre content. The Nutrient Profiling Scoring Criterion (NPSC) was used to evaluate the number of products deemed to be ‘unhealthy’.Setting:Supermarkets in Australia, Canada, New Zealand, the UK and the USA.Participants:Children’s breakfast cereals (n 636), including those with and without promotional characters.Results:The majority of children’s RTEC contained substantial levels of total sugar and differences were apparent between countries. Median sugar content per serving was higher in US cereals than all other countries (10·0 v. 7·7–9·1 g; P < 0·0001). Median fat and saturated fat content were lowest in Australia and New Zealand RTEC, while the Na content of RTEC was 60–120 % higher in the USA and Canada than in Australia and the UK (all P ≤ 0·01).Conclusions:Across all countries, there was a high proportion of RTEC marketed for children that had an unhealthy nutrient profile. Strategies and policies are needed to improve the nutrient value of RTEC for children, so they provide a breakfast food that meets nutrition guidelines.

scholarly journals Sugar content of yogurt products in the UK: A comparison between 2016 and 2019

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Eimear Sutton ◽  
Neil Hancock ◽  
J. Bernadette Moore
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Rank Test ◽  
Nutrient Contents ◽  
Signed Rank ◽  
Signed Rank Test ◽  
Comprehensive Survey ◽  
Adults And Children ◽  
Sugar Reduction ◽  
The Uk

AbstractYogurt is a staple part of children's diets and is perceived as a nutrient dense food for adults and children. However, yogurts are also a significant source of free sugars for children and are a target of the UK government's sugar reduction programme, which has recommended a 20% reduction in the sugar content of yogurt and fromage frais products by 2020. With this in mind, in November 2016, we undertook a comprehensive survey of the nutrient contents of yogurt products in UK supermarkets (Moore et al. 2018). The aim of this work was to reassess the UK supermarkets yogurt products in 2019 and determine whether the sugar contents of yogurt products have been reduced. Product data was collected from the UK's top five online supermarkets in January 2019 using the search terms ‘yogurt’ and ‘yoghurt’. Products were placed systematically into the same 8 categories used in 2016: children's, drinks, dairy alternatives, organic, natural/Greek, fruit, flavoured, desserts. Products lists were collected, refined and compared to the 2016 database. All data was double-checked independently and 5% of all entries were randomly selected and verified. GraphPad Prism V/7.0c was used for statistical analysis. After de-duplication of products found in multiple supermarkets, the 2019 database contained 893 unique products in line with the 898 surveyed in 2016. Of these, 539 (60.4%) yogurts were in common (same brand and name) with the 2016 products and 354 were new, demonstrating dynamic turnover in available yogurt products during the 26 months between surveys. In comparing the total sugar contents of the 539 paired products, notably the median [range] of total sugar contents in 2019 was significantly lower than in 2016 (10.8g/100 g [0.4, 29.5] versus 11.8g/100 g [0.1, 31.8]; P < 0.0001, Wilcoxon matched-pairs signed rank test). Indeed, when all products were compared there was a significant reduction in the median total sugar in 2019 compared to 2016 (10.4g/100 g [0–32.9] versus 11.9g/100 g [0.1–32.6]; P < 0.0001, Mann-Whitney test). Categories showing the most improvements were children's, drinks and fruit yogurts. Fifteen percent of the 2019 products contained less than or equal to 5g/100 g sugars, considered a ‘low sugar’ product, an improvement over the 9% identified in 2016. We conclude the sugar content of UK yogurt products has reduced since the sugar reduction program was put into place in 2016. However, a larger reduction in most categories is needed in order to reach the required 20% reduction by 2020.

scholarly journals High sugar content of European commercial baby foods and proposed updates to existing recommendations

2020 ◽  
Vol 17 (1) ◽  
Author(s):  
Jayne Hutchinson ◽  
Holly Rippin ◽  
Diane Threapleton ◽  
Jo Jewell ◽  
Haidi Kanamäe ◽  
...  
Keyword(s):  
Sugar Content ◽  
Baby Foods ◽  
High Sugar ◽  
High Sugar Content

The total sugar and free sugar content in beverages categorized according to recipes at coffee and beverage stores

2013 ◽  
Vol 46 (4) ◽  
pp. 382 ◽  
Author(s):  
Jee-Young Yeon ◽  
Soon-Kyu Lee ◽  
Ki-Yong Shin ◽  
Kwang-Il Kwon ◽  
Woo Young Lee ◽  
...  
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Free Sugar

scholarly journals Pembuatan Bioetanol Dari Pati Umbi Talas (Colocasia esculenta [L] Schott) Melalui Hidrolisis Asam dan Fermentasi

2017 ◽  
Vol 5 (2) ◽  
pp. 79
Author(s):  
Mariskian M. Sadimo ◽  
Irwan Said ◽  
Kasmudin Mustapa
Keyword(s):  
Hydrochloric Acid ◽  
Room Temperature ◽  
Sugar Content ◽  
Total Sugar ◽  
Raw Material ◽  
Hydrolysis Time ◽  
Total Sugar Content ◽  
High Sugar ◽  
High Sugar Content ◽  
Root Starch

Taro plant contains high enough of carbohydrate, so it can be used as an alternative raw material for producing bioethanol. This study aimed to determine the ratio of hydrochloric acid to taro root starch and hydrolysis time of taro root starch for producing a high sugar content, as well as to determine the bioethanol content produced from the fermentation of taro root starch using baker’s yeast. The results showed that the best ratio of hydrochloric acid 15% to the taro root starch was at 10:1 (v/w), resulted in a total sugar content of 0.651%. The best hydrolysis time of taro root starch was 2.5 hours, resulted in sugar content of 0.653%. The fermentation of sugar resulted in from hydrolysis was carried out at room temperature for 5 days. The ethanol content obtained from the fermentation was 7.716%.

scholarly journals Free-sugar, total-sugar, fibre, and micronutrient intake within elite youth British soccer players: a nutritional transition from schoolboy to fulltime soccer player

2017 ◽  
Vol 42 (5) ◽  
pp. 517-522 ◽  
Author(s):  
Robert J. Naughton ◽  
Barry Drust ◽  
Andy O’Boyle ◽  
Julie Abayomi ◽  
Elizabeth Mahon ◽  
...  
Keyword(s):  
Dietary Fibre ◽  
Soccer Player ◽  
Metabolic Diseases ◽  
Total Sugar ◽  
Soccer Players ◽  
Free Sugar ◽  
Food Diary ◽  
Micronutrient Intake ◽  
Nutritional Transition ◽  
The Uk

It is recommended that soccer players consume a high carbohydrate diet to augment performance. However, growing evidence suggests that there is a link between high free-sugar (FS) intake (>5% total energy intake; TEI) and metabolic diseases. Furthermore, foods that are often high in sugar, such as processed foods, are typically lacking in nutrient quality. We therefore analysed total-sugar, FS, dietary fibre, and micronutrient intake of players from an English Premier League academy under (U) 18 (n = 13), U15/16 (n = 25), and U13/14 (n = 21) using a 7-day food diary. Data were compared with current United Kingdom (UK) dietary reference value (DRV) for FS via a t test. The U13/14s (10% ± 18%) and U15/16s (11% ± 30%) both consumed higher amounts of FS in comparison with the UK DRV of 5% TEI (P < 0.01); conversely, the U18s did not exceed the DRV (5% ± 13%). Furthermore, FS intake of the U18s was significantly lower than the U13/14s and U15/16s (P < 0.01). Dietary fibre was below the DRV (25 g/day for U13/14 and U15/16s; 30 g/day for U18s) for all squads (19.0 ± 4.7, 19.6 ± 8.3, 17.1 ± 4.2 g/day, respectively), but not different between squads. Additionally, micronutrient reference intakes were generally met. In conclusion, we provide novel data on dietary sugar, fibre, and micronutrient intake within elite youth soccer players. We report an apparent “nutritional transition” from schoolboy to fulltime soccer player, with U18s showing a significantly lower intake of sugar in comparison with younger squads, and a similar intake of FS to the UK DRVs. Practitioners should target improving player education around sugar and fibre consumption.

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