scholarly journals Impact of foods with health logo on saturated fat, sodium and sugar intake of young Dutch adults

2010 ◽  
Vol 14 (4) ◽  
pp. 635-644 ◽  
Author(s):  
Elisabeth HM Temme ◽  
Hilko van der Voet ◽  
Annet JC Roodenburg ◽  
Astrid Bulder ◽  
Gerda van Donkersgoed ◽  
...  
Keyword(s):  
Nutrient Intake ◽  
Meat Products ◽  
Saturated Fat ◽  
Sodium Content ◽  
Food Composition ◽  
Sugar Intake ◽  
Optimal Replacement ◽  
Market Shares ◽  
Current Consumption ◽  
Composition Table

AbstractObjectiveHealth logos are introduced to distinguish foods with ‘healthier’ nutrient composition from regular foods. In the present study, we evaluated the effects of changed food compositions according to health logo criteria on the intake of saturated fat, sugar and sodium in a Dutch population of young adults.DesignFoods in the Dutch food composition table were evaluated against nutrient criteria for logo eligibility. Three replacement scenarios were compared with the nutrient intake ‘as measured’ in the Dutch consumption survey. The foods not complying with health logo criteria were replaced either by ‘virtual’ foods exactly complying with the health logo criteria, with real 2007 market shares (scenario I) and 100 % market shares (scenario II), or by existing similar foods with a composition that already complied with the health logo criteria (scenario III).ResultsThe percentage reduction in nutrient intake with the current 2007 market shares of ‘health logo foods’ was −2·5 % for SFA, 0 % for sodium and −1 % for sugar. With a 100 % market share these reductions would be −10 % for SFA, −4 % for sodium and −6 % for sugar. This may lead to a reduction of −40 % for SFA, −23 % for sodium and −36 % for sugar in the most optimal replacement scenario.ConclusionsWith ‘health logo foods’, available in 2007 and current consumption patterns, small reductions can be achieved for SFA and sugar. For additional reductions, lowering the fat/sodium content of meat (products) towards health logo criteria and drinks without sugar towards limits far below health logo criteria would be the most effective reformulation strategy.

scholarly journals Estimations of daily energy and nutrient availability based on nationally representative household budget survey data. The Data Food Networking (DAFNE) project

2007 ◽  
Vol 10 (12) ◽  
pp. 1422-1429 ◽  
Author(s):  
A Naska ◽  
E Oikonomou ◽  
A Trichopoulou ◽  
K Wagner ◽  
K Gedrich
Keyword(s):  
Nutrient Availability ◽  
Saturated Fat ◽  
Food Composition ◽  
Household Budget Survey ◽  
Daily Energy ◽  
Household Budget ◽  
Nationally Representative ◽  
Total Fat ◽  
Cost Efficient ◽  
Composition Table

AbstractObjectiveTo describe a cost-efficient method for estimating energy and nutrient availability using household budget survey (HBS) data.DesignFour different approaches were tested and the results were compared with published nutrient intake data. The selected method was exemplarily applied in German and Greek data.SettingGermany, 1998; Greece, 1998/99.MaterialNationally representative HBSs.ResultsComparisons showed that HBS-based estimates were generally close to intake data when results were presented as contributions to daily energy intake. Daily energy and protein availabilities were similar in Germany and Greece. Differences were observed in the availability of carbohydrates (German households reported a 5 percentage points higher contribution to daily energy availability) and lipids (Greek households recorded higher values for total fat, but lower values for saturated fat). Meat, added lipids and potatoes were important energy suppliers in Germany, whereas in Greece the first three energy suppliers were added lipids, cereals and meat. In both countries, meat, cereals, milk and cheese were important protein sources and cereals, potatoes, fruits and nuts contributed more than 60% of the daily carbohydrate availability. Added lipids were the major source of fat in the daily diet of both countries, but their contribution amounted to less than one-third in Germany and two-thirds in Greece.ConclusionsNational HBS data can be used for monitoring and comparing nutrient availability among representative population samples of different countries. The ground is set for the development of a harmonised food composition table to be applied to HBS food data at international level.

scholarly journals Development and Feasibility of Tablet-based 24-hour Recall for Dietary Intake and Recipe Collection Among Adults and Children in Tanzania (P10-018-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Ramya Ambikapathi ◽  
Imani Irema ◽  
Isaac Lyaatu ◽  
Dominic Mosha ◽  
Stella Nyamsangia ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Nutrient Intake ◽  
Open Data ◽  
Food Composition ◽  
Portion Size ◽  
Dietary Quality ◽  
Food Groups ◽  
Dietary Recall ◽  
Adults And Children ◽  
Composition Table

Abstract Objectives In many regions of the world, little is known about food consumption, meal structures, meal patterns, and nutrient intake. Collection of these data using quantitative dietary intake is expensive and labor intensive. Thus, many programmatic and routine surveillance studies resort to simplified indicators to measure dietary quality. Based on a previous study conducted by Caswell et al. on tablet-based data collection of 24-hour dietary recall (24hr-DR), we have developed and adapted a mobile tool collecting 24hr-DR among adults and children in Tanzania. Methods Using the Tanzanian food composition table (FCT), the 24hr-DR was developed on an Android platform in Open Data Kit. The module provides food groups, food lists, meal list, ingredient list, quantity and amount consumed, breastfeeding frequency, and a recipe feature to collect detailed information (such as cooked and uncooked weights). Similar to the USDA Automated Multiple Pass Method, to accurately capture the dietary intake the tool contains summary features such as time in between meals and review of meals and portion size consumed in the previous day. Results The mobile tool is currently used to collect dietary intake (1) among 960 children 0–18 months of age enrolled in the EFFECTS trial (ClinicalTrials.gov Identifier: NCT03759821) in Mara, Tanzania, and (2) among adult families enrolled in the DECIDE study in Dar es Salaam. Field workers were first trained on paper-based methods with food models followed by training on tablet-based collection. Because the tool was tailored with the Tanzanian FCT, conversion to nutrient intake for the individual are readily linked. This enables the investigators to look at dietary intake data in real time for quality assurance and analysis. Demonstration of the tool along with dietary profiles and analysis will be compared with the literature. The tool will be made available to the public in December 2019, and can be adapted to different contexts. Conclusions Using mobile-based flexible platforms linked to a pre-existing FCT demystifies the “black box” processes of converting dietary intake to nutrient intake, thus reducing the time and labor needed using the traditional paper-based 24hr-DR method. Funding Sources This study is funded through the Drivers of Food Choice Grants Program by Bill and Melinda Gates foundation and UK AID.

scholarly journals Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1681
Author(s):  
Carmen Botella-Martínez ◽  
Manuel Viuda-Martos ◽  
José Angel Pérez-Álvarez ◽  
Juana Fernández-López
Keyword(s):  
Emulsion Stability ◽  
Meat Products ◽  
Saturated Fat ◽  
Sensory Properties ◽  
Partial Substitution ◽  
Omega 3 ◽  
Promising Strategy ◽  
Total Fat ◽  
Hemp Oil ◽  
Buckwheat Flour

A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat—SC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3, and S4, respectively). Nutritional, technological, and sensorial characteristics of frankfurters were evaluated. Sausages containing GE presented a lower total fat content with a higher amount of polyunsaturated fatty acids, increased omega 3 content, and reduced saturated fat by up to 55%. The incorporation of GE did not significantly modify technological properties such as emulsion stability or lipid oxidation in spite of using vegetable oils highly susceptible to oxidation. The reformulation of the frankfurters presented a greater effect on the texture and sensory properties when GE was used as total substitution for the pork back fat (S4). When GE was used only as partial substitution for the pork back fat, sausages similar to control frankfurter were obtained. So this study demonstrated that the use of GE could be a promising strategy in the reformulation of healthier meat products.

scholarly journals The Design and Development of a Food Composition Database for an Electronic Tool to Assess Food Intake in New Caledonian Families

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1668
Author(s):  
Juliana Chen ◽  
Solène Bertrand ◽  
Olivier Galy ◽  
David Raubenheimer ◽  
Margaret Allman-Farinelli ◽  
...  
Keyword(s):  
New Caledonia ◽  
Phase 1 ◽  
Saturated Fat ◽  
Food Composition ◽  
Mobile App ◽  
Portion Size ◽  
Cross Sectional ◽  
Food Items ◽  
Specific Food ◽  
Country Specific

The food environment in New Caledonia is undergoing a transition, with movement away from traditional diets towards processed and discretionary foods and beverages. This study aimed to develop an up-to-date food composition database that could be used to analyze food and nutritional intake data of New Caledonian children and adults. Development of this database occurred in three phases: Phase 1, updating and expanding the number of food items to represent current food supply; Phase 2, refining the database items and naming and assigning portion size images for food items; Phase 3, ensuring comprehensive nutrient values for all foods, including saturated fat and total sugar. The final New Caledonian database comprised a total of 972 food items, with 40 associated food categories and 25 nutrient values and 615 items with portion size images. To improve the searchability of the database, the names of 593 food items were shortened and synonyms or alternate spelling were included for 462 foods. Once integrated into a mobile app-based multiple-pass 24-h recall tool, named iRecall.24, this country-specific food composition database would support the assessment of food and nutritional intakes of families in New Caledonia, in a cross-sectional and longitudinal manner, and with translational opportunities for use across the wider Pacific region.

scholarly journals Consumer Knowledge about Food Labeling and Fraud

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1095
Author(s):  
Maria João Moreira ◽  
Juan García-Díez ◽  
José M. M. M. de Almeida ◽  
Cristina Saraiva
Keyword(s):  
Public Health ◽  
Meat Products ◽  
Principal Component ◽  
Food Composition ◽  
Food Labeling ◽  
Consumer Knowledge ◽  
Food Labels ◽  
Food Label ◽  
Food Fraud ◽  
Different Types

Food fraud is a growing problem and happens in many ways including mislabelling. Since lack of consumers’ knowledge about mandatory food labeling information and different types of food fraud may impact public health, the present work assesses consumers’ knowledge about these issues. Principal component analysis was performed to obtain a smaller number of uncorrelated factors regarding the usefulness and confidence of information displayed in food labels and the perception of food fraud. Results indicated that information displayed in food labels is useful, however the way it is presented may decrease consumer interest and understanding. Regarding respondents’ confidence in foodstuffs, over half of them stated that information provided in food labels is reliable. However, a lack of confidence about food composition is observed in those processed foodstuffs such as meat products. Food fraud is recognized by more than half of respondents with a higher perception of those practices that imply a risk to public health than those related to economic motivation. Age and education of consumers influenced the perception of the information displayed in the food labels, their confidence and knowledge about food fraud. Implementation of education programs to increase consumer knowledge about food labelling and fraud is essential. Respondents’ perception results could be use as guidelines by the food industry to improve food label design in order to enhance consumer understanding.

scholarly journals Estimation of Starch and Sugar Intake in a Japanese Population Based on a Newly Developed Food Composition Database

Nutrients ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1474 ◽  
Author(s):  
Aya Fujiwara ◽  
Kentaro Murakami ◽  
Keiko Asakura ◽  
Ken Uechi ◽  
Minami Sugimoto ◽  
...  
Keyword(s):  
Preschool Children ◽  
Dairy Products ◽  
Age Groups ◽  
Food Composition ◽  
Total Sugar ◽  
Food Sources ◽  
Sugar Intake ◽  
Dietary Record ◽  
The Mean ◽  
Age And Sex

Due to a lack of a food composition database on starch and sugars, we developed a comprehensive database on starch and seven types of sugars in commonly consumed foods (n = 2222) in Japan. Dietary record data of 368 toddlers (aged 18–35 months), 376 preschool children (aged 3–6 years), 915 schoolchildren (aged 8–14 years) and 392 adults (aged 20–69 years) were used. The mean starch intake ranged from 55.6 g/day (female toddlers) to 206.0 g/day (male schoolchildren). Irrespective of age and sex, >50% of starch was provided by rice and grains. The mean total sugar intake ranged from 46.1 g/day (female toddlers) to 68.7 g/day (male schoolchildren). In all age and sex groups, the major contributors of total sugar included sucrose (mean: 18.2–34.0 g/day), glucose (7.8–13.1 g/day), lactose (5.3–13.1 g/day) and fructose (7.6–11.1 g/day). The top food sources were dairy products (toddlers) and confectionaries (other age groups) for total sugar, confectionaries for sucrose, fruits (toddlers) and vegetables (other age groups) for glucose, dairy products for lactose and fruits (toddlers and preschool children) and vegetables (schoolchildren and adults) for fructose. In conclusion, this study clarified the starch and sugar intake in Japan and provides a foundation for future research.

scholarly journals Sodium Levels of Processed Meat in Australia: Supermarket Survey Data from 2010 to 2017

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1686 ◽  
Author(s):  
Emalie Sparks ◽  
Clare Farrand ◽  
Joseph Santos ◽  
Briar McKenzie ◽  
Kathy Trieu ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Meat Products ◽  
Monitoring And Evaluation ◽  
Sodium Content ◽  
World Health ◽  
Processed Meat ◽  
High Sodium ◽  
Processed Meats ◽  
Health Organization ◽  
Health Dialogue

High sodium intake increases blood pressure and consequently increases the risk of cardiovascular diseases. In Australia, the best estimate of sodium intake is 3840 mg sodium/day, almost double the World Health Organization (WHO) guideline (2000 mg/day), and processed meats contribute approximately 10% of daily sodium intake to the diet. This study assessed the median sodium levels of 2510 processed meat products, including bacon and sausages, available in major Australian supermarkets in 2010, 2013, 2015 and 2017, and assessed changes over time. The median sodium content of processed meats in 2017 was 775 mg/100 g (interquartile range (IQR) 483–1080). There was an 11% reduction in the median sodium level of processed meats for which targets were set under the government’s Food and Health Dialogue (p < 0.001). This includes bacon, ham/cured meat products, sliced luncheon meat and meat with pastry categories. There was no change in processed meats without a target (median difference 6%, p = 0.450). The new targets proposed by the current government’s Healthy Food Partnership capture a larger proportion of products than the Food and Health Dialogue (66% compared to 35%) and a lower proportion of products are at or below the target (35% compared to 54%). These results demonstrate that voluntary government targets can drive nutrient reformulation. Future efforts will require strong government leadership and robust monitoring and evaluation systems.

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