scholarly journals Sodium content on processed foods for snacks

2015 ◽  
Vol 19 (6) ◽  
pp. 967-975 ◽  
Author(s):  
Mariana Vieira dos Santos Kraemer ◽  
Renata Carvalho de Oliveira ◽  
David Alejandro Gonzalez-Chica ◽  
Rossana Pacheco da Costa Proença
Keyword(s):  
Children And Adolescents ◽  
Cross Sectional Study ◽  
Sodium Content ◽  
Processed Foods ◽  
Processed Food ◽  
Food Labels ◽  
Cross Sectional ◽  
Nutrition Labelling ◽  
Serving Sizes ◽  
Serving Size

AbstractObjectiveTo assess the Na content reported on the labels of processed foods sold in Brazil that are usually consumed as snacks by children and adolescents.DesignCross-sectional study that assessed Na content and serving size reporting on processed food labels.SettingA supermarket that is part of a large chain in Brazil.SubjectsAll foods available for sale at the study’s location and reported in the literature as snacks present in the diets of Brazilian children and adolescents.ResultsOf the 2945 processed foods, 87 % complied with the reference serving sizes, although variability in reporting was observed in most of the food subgroups. In addition, 21 % of the processed foods had high Na levels (>600 mg/100 g) and 35 % had medium Na levels (>120 and ≤600 mg/100 g). The meats, oils, fats and seeds groups as well as the prepared dishes had higher percentages of foods classified as high Na (81 %, 58 % and 53 %, respectively).ConclusionsMost of the processed foods had high or medium Na content. We emphasize the importance of revising Brazilian nutrition labelling legislation to standardize reference serving sizes to avoid variation. Besides, we point out the potential for reducing Na levels in most processed foods, as evidenced by the variability in Na content within subgroups. Finally, we have identified the need to develop a method to classify Na levels in processed foods with specific parameters for children and adolescents.

scholarly journals Reference serving sizes for the Brazilian population: An analysis of processed food labels

2014 ◽  
Vol 27 (3) ◽  
pp. 329-341 ◽  
Author(s):  
Nathalie Kliemann ◽  
Marcela Boro Veiros ◽  
David Alejandro González-Chica ◽  
Rossana Pacheco da Costa Proença
Keyword(s):  
Energy Density ◽  
Inverse Correlation ◽  
Brazilian Population ◽  
Nutrition Labeling ◽  
Processed Food ◽  
Food Labels ◽  
Cross Sectional ◽  
Spearman Coefficient ◽  
Serving Sizes ◽  
Serving Size

OBJECTIVE: To compare serving sizes reported on processed food labels with reference serving sizes according to nutrition labeling legislation and the "Food Guide for the Brazilian Population". METHODS: This cross-sectional study analyzed the labels of 2,072 processed foods in a supermarket of Florianópolis, Santa Caratina, Brazil. The foods were classified according to the Brazilian food labeling legislation. Central tendency and variability values were calculated for the serving sizes and energy values reported on the labels, as well as the ratio between the reported and reference energy value. The Spearman correlation test was performed between the reference serving size and the reference energy density, and also between the reference serving size and energy density of each study food. RESULTS: Nutrition labeling and the Food Guide presented reference servings with different sizes and energy values. The serving sizes reported on the labels did not follow either of the references and presented heterogeneous values, with a maximum range of 55-240 g among ready and semi-ready pre-prepared dishes. The reported energy values were between 0.1 times smaller and 2.4 times larger than the reference values. The reference serving sizes presented a highly inverse correlation with the reference energy density (Spearman coefficient= 0.9) and a very low inverse correlation with the energy density of the foods analyzed (Spearman coefficient= 0.2). CONCLUSION: This study showed the need for standardizing reference serving size information for the Brazilian population as well as reviewing nutrition labeling legislation in order to standardize the serving sizes reported on labels and to update the reference energy density used to calculate serving sizes.

A comparison of sodium contents on nutrition information labels of foods with and without nutrition claims marketed in Brazil

2016 ◽  
Vol 118 (7) ◽  
pp. 1594-1609 ◽  
Author(s):  
Waleska Nishida ◽  
Ana Carolina Fernandes ◽  
Marcela Boro Veiros ◽  
David Alejandro González Chica ◽  
Rossana Pacheco da Costa Proença
Keyword(s):  
Food Products ◽  
Cross Sectional Study ◽  
Sodium Content ◽  
Processed Food ◽  
Food Labels ◽  
Cross Sectional ◽  
Content Type ◽  
Nutrition Claims ◽  
Brazilian Legislation ◽  
Added Salt

Purpose – The purpose of this paper is to compare the sodium content displayed on the labels of conventional processed food products (C) and of those with nutrition claims suggesting the absence or reduced levels of nutrients (AR). Design/methodology/approach – Cross-sectional study analyzing the ingredients list, nutrition facts and nutrition claims on food labels. Subjects: all processed food products with added salt or additives containing sodium that were for sale in a large supermarket in Brazil from October to December 2011. Findings – All 3,449 products were analyzed and categorized into 66 groups according to Brazilian legislation. The median of sodium content in the AR was 42.7 percent higher than in the C (p=0.007). In 33.3 percent of the groups there was difference in sodium content between AR and C (p < 0.05) and in 68.2 percent of these the sodium content was higher in AR. The variation range of sodium in products from the same group reached 2,905.0 mg in C and 1,712.0 mg in AR. Even when the median of sodium was lower in the AR, the minimum sodium values were lower in the C. Originality/value – Comparisons of sodium content of conventional and AR processed food are scarce in the literature, especially covering all food for sale in a large supermarket. To the best of the knowledge, this is the first census making this comparisons in Latin America.

scholarly journals Changes of Physical Activity and Ultra-Processed Food Consumption in Adolescents from Different Countries during Covid-19 Pandemic: An Observational Study

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2289 ◽  
Author(s):  
María Belén Ruíz-Roso ◽  
Patricia de Carvalho Padilha ◽  
Diana C. Matilla-Escalante ◽  
Paola Brun ◽  
Natalia Ulloa ◽  
...  
Keyword(s):  
Physical Activity ◽  
Latin America ◽  
Food Consumption ◽  
Healthy Lifestyle ◽  
Cross Sectional Study ◽  
Processed Foods ◽  
Processed Food ◽  
Cross Sectional ◽  
Consumption Data ◽  
Food Consumption Data

Aim: to describe physical activity and ultra-processed foods consumption, their changes and sociodemographic predictors among adolescents from countries in Europe (Italy and Spain) and Latin America (Brazil, Chile, and Colombia) during the SARS-CoV-2-pandemic period. Methods: Cross-sectional study via web survey. International Physical Activity Questionnaire (IPAQ) and weekly ultra-processed food consumption data were used. To compare the frequencies of physical activity status with sociodemographic variables, a multinomial logistic and a multiple logistic regression for habitual ultra-processed foods was performed. In final models, p < 0.05 was considered significant. Results: Sample of 726 adolescents, mostly females (59.6%) aged 16–19 years old (54.3%). Adolescents from Latin America presented odds ratio (OR) 2.98 (CI 95% 1.80–4.94) of being inactive and those whose mothers had higher level of education were less active during lockdown [OR 0.40 (CI 95% 0.20–0.84)]. The habitual ultra-processed consumption was also high during this period in all countries, and more prevalent in Latin America. Conclusion: A higher prevalence of inactivity was observed in this population, but reductions of physical activity and habitual ultra-processed consumption during the pandemic were more pronounced in Latin America. Our findings reinforce the importance of promoting a healthy lifestyle, i.e., exercise and diet, during periods of social isolation.

scholarly journals Energy contribution of NOVA food groups and socio-demographic determinants of ultra-processed groups among adults in Terengganu, Malaysia

Food Research ◽  
2019 ◽  
pp. 640-648
Author(s):  
Asma' A. ◽  
Wan Syakirah Alia W.M.S ◽  
Aziz Y. ◽  
Hayati M.Y.
Keyword(s):  
Fast Food ◽  
Occupational Status ◽  
Research Priorities ◽  
Cross Sectional Study ◽  
Processed Foods ◽  
Processed Food ◽  
Food Groups ◽  
Energy Contribution ◽  
Cross Sectional ◽  
Nutrition Research

The Malaysian Nutrition Research Priorities for Malaysia’s 11th Plan noted the necessity to investigate in depth the consumption of ultra-processed food among the Malaysian population. No empirical research has focused on exploring the energy contribution of ultra-processed foods and the socio-demographic determinants of ultra-processed foods. Thus, this study was conducted to investigate the relationship between the increasing consumption of ultra-processed foods with socio-demographic factors particularly in Terengganu, Malaysia. This cross-sectional study provides a novel approach to quantifying energy contribution of 200 adults (living in Terengganu; aged 18 to 59 years) based on the ultra-processed food classification named as NOVA, via semi-quantitative Food Frequency Questionnaire, and to determine the association between energy contribution of ultra-processed foods and socio-demographic characteristics. The selfadministered questionnaire consists of three sections: socio-demographic profile, frequency of ultra-processed food consumption and energy contribution of NOVA food groups. All data were analysed using SPSS version 21. The findings show that the contribution of ultra-processed foods among respondents was lower (40.38%) compared to unprocessed and minimally processed foods (55.73%). The most frequent consumed ultraprocessed foods were noodles and fried chicken (fast food). Meanwhile, the least frequently consumed foods included frozen chicken pie and garlic spread. There were significant associations between the energy contribution of ultra-processed foods and marital status, educational level, monthly household income and occupational status meanwhile there was no significant association between age and gender at p<0.05. This study provides the first comprehensive assessment of ultra-processed foods consumption using NOVA classification via semi-quantitative FFQ in Malaysia.

scholarly journals Sodium content and labelling of processed and ultra-processed food products marketed in Brazil

2014 ◽  
Vol 18 (7) ◽  
pp. 1206-1214 ◽  
Author(s):  
Carla Adriano Martins ◽  
Anete Araújo de Sousa ◽  
Marcela Boro Veiros ◽  
David Alejandro González-Chica ◽  
Rossana Pacheco da Costa Proença
Keyword(s):  
Food Products ◽  
Cross Sectional Study ◽  
Sodium Content ◽  
Processed Food ◽  
Sectional Study ◽  
Cross Sectional ◽  
Nutrition Labels ◽  
Nutritional Information ◽  
Brazilian Legislation ◽  
New Evidence

AbstractObjectiveTo analyse the Na content and labelling of processed and ultra-processed food products marketed in Brazil.DesignCross-sectional study.SettingA large supermarket in Florianopolis, southern Brazil.SubjectsIngredient lists and Na information on nutrition labels of all processed and ultra-processed pre-prepared meals and prepared ingredients, used in lunch or dinner, available for sale in the supermarket.ResultsThe study analysed 1416 products, distributed into seven groups and forty-one subgroups. Five products did not have Na information. Most products (58·8 %; 95 % CI 55·4, 62·2 %) had high Na content (>600 mg/100 g). In 78·0 % of the subgroups, variation in Na content was at least twofold between similar products with high and low Na levels, reaching 634-fold difference in the ‘garnishes and others’ subgroup. More than half of the products (52·0 %; 95 % CI 48·2, 55·6 %) had at least one Na-containing food additive. There was no relationship between the appearance of salt on the ingredients list (first to third position on the list) and a product’s Na content (high, medium or low; P=0·08).ConclusionsMost food products had high Na content, with great variation between similar products, which presents new evidence for reformulation opportunities. There were inconsistencies in Na labelling, such as lack of nutritional information and incomplete ingredient descriptions. The position of salt on the ingredients list did not facilitate the identification of high-Na foods. We therefore recommend a reduction in Na in these products and a review of Brazilian legislation.

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

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 2008
Author(s):  
Claudia Nieto ◽  
Lizbeth Tolentino-Mayo ◽  
Catalina Medina ◽  
Eric Monterrubio-Flores ◽  
Edgar Denova-Gutiérrez ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Cross Sectional Study ◽  
Sodium Content ◽  
Processed Foods ◽  
Cross Sectional ◽  
Processed Meats ◽  
Adverse Health Outcomes ◽  
The United Kingdom ◽  
Food Standards ◽  
Health Organization

Background: Sodium intake is related to several adverse health outcomes, such as hypertension and cardiovascular diseases. Processed foods are major contributors to the population’s sodium intake. The aim of the present study was to determine sodium levels in Mexican packaged foods, as well as to evaluate the proportion of foods that comply with sodium benchmark targets set by the United Kingdom 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 2248 processed foods from selected supermarkets in Mexico. Results: Many processed food categories contained an excessive amount of sodium. Processed meats, ham, bacon and sausages, had 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 provided a critical baseline assessment for monitoring sodium levels in Mexican processed foods.

scholarly journals Serving size on nutrition labeling for processed foods sold in Brazil: Relationship to energy value

2016 ◽  
Vol 29 (5) ◽  
pp. 741-750 ◽  
Author(s):  
Nathalie KLIEMANN ◽  
Marcela Boro VEIROS ◽  
David Alejandro GONZÁLEZ-CHICA ◽  
Rossana Pacheco da Costa PROENÇA
Keyword(s):  
Food Choices ◽  
Processed Foods ◽  
Nutrition Labeling ◽  
Food Groups ◽  
Food Labels ◽  
Food Label ◽  
Energy Value ◽  
Label Information ◽  
Serving Sizes ◽  
Serving Size

ABSTRACT Objective: This study aimed to analyze serving sizes declared on food labels with respect to their conformity to Brazilian law, variability among similar foods, and relationship to energy values. Methods: Food label information from 24 groups of processed foods was collected in one supermarket in southern Brazil. Declared serving sizes were classified into five groups according to their level of compliance with those recommended by law: <70% and >130% inadequate and 70-99%, 100% and 101-130% adequate. Descriptive analyses, Spearman correlations, and Kruskal-Wallis tests were applied. Results: A total of 1,953 food products were analyzed, of which 72% reported serving sizes exactly equal to those recommended, and 14% fell within the acceptable 60% range established by law. Even though most foods complied with the law, there was a variation in declared serving sizes among similar foods, with the largest ranges observed for hamburger and meatballs (364 g). In addition, declared serving sizes were significantly and positively correlated to energy value in most food groups, revealing that smaller serving sizes may be used to report lower energy value. Conclusion: The 60% acceptable serving size range established by law may lead to a lack of serving size standardization and significant variability in declared energy values on labels. This can potentially make labels confusing when comparing similar products and thus affect food choices. It is necessary to revise Brazilian law so that serving sizes are standardized among similar foods in order to facilitate healthy food choices.

The Brazilian population consumes larger serving sizes than those informed on labels

2015 ◽  
Vol 117 (2) ◽  
pp. 719-730 ◽  
Author(s):  
Mariana Vieira dos Santos Kraemer ◽  
Priscila Pereira Machado ◽  
Nathalie Kliemann ◽  
David Alejandro González Chica ◽  
Rossana Pacheco da Costa Proença
Keyword(s):  
Food Products ◽  
Brazilian Population ◽  
National Database ◽  
Processed Food ◽  
Food Groups ◽  
Trans Fat ◽  
Cross Sectional ◽  
Content Type ◽  
Serving Sizes ◽  
Serving Size

Purpose – The purpose of this paper is to relate average serving size intake by the Brazilian population and declared serving size, the presence of trans fat and household measure fractioning declared on labels of processed, and ultra-processed food products. Design/methodology/approach – Cross-sectional study that analyzed the food labelling of all processed and ultra-processed food products sold in a supermarket in southern Brazil. Findings – A total of 1,071 processed and ultra-processed food products were analyzed. In 88 per cent of food groups, the average serving size consumed was larger than what was declared on labels. Consumed serving size was up to 9.2 times larger than the declared ones in food products with trans fat among their ingredients list and in false negatives and up to 9.9 times larger in foods with fractioned household measure (p<0.001). The Brazilian population consumes, on average, larger serving sizes than those declared on labels, which may represent a significant intake of trans fats without the consumers’ noticing. Originality/value – This study has been performed with the use of a national database on food consumption, as well as the information from a large number of processed and ultra-processed food labels marketed in Brazil. This study is also proven to be important and novel, contributing with information as to the manner in which nutrition labelling has been presented to Brazilian consumers, discussing its possible consequences for food choices, intake, and the guarantee of consumer rights.

scholarly journals Ultra-processed foods and the nutritional dietary profile in Brazil

2015 ◽  
Vol 49 (0) ◽  
Author(s):  
Maria Laura da Costa Louzada ◽  
Ana Paula Bortoletto Martins ◽  
Daniela Silva Canella ◽  
Larissa Galastri Baraldi ◽  
Renata Bertazzi Levy ◽  
...  
Keyword(s):  
Food Consumption ◽  
Cross Sectional Study ◽  
Free Sugar ◽  
Processed Foods ◽  
Processed Food ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Nutritional Profile ◽  
Fiber Protein ◽  
The Impact

OBJECTIVE To assess the impact of consuming ultra-processed foods on the nutritional dietary profile in Brazil.METHODS Cross-sectional study conducted with data from the module on individual food consumption from the 2008-2009 Pesquisa de Orçamentos Familiares (POF – Brazilian Family Budgets Survey). The sample, which represented the section of the Brazilian population aged 10 years or over, involved 32,898 individuals. Food consumption was evaluated by two 24-hour food records. The consumed food items were classified into three groups: natural or minimally processed, including culinary preparations with these foods used as a base; processed; and ultra-processed.RESULTS The average daily energy consumption per capita was 1,866 kcal, with 69.5% being provided by natural or minimally processed foods, 9.0% by processed foods and 21.5% by ultra-processed food. The nutritional profile of the fraction of ultra-processed food consumption showed higher energy density, higher overall fat content, higher saturated and trans fat, higher levels of free sugar and less fiber, protein, sodium and potassium, when compared to the fraction of consumption related to natural or minimally processed foods. Ultra-processed foods presented generally unfavorable characteristics when compared to processed foods. Greater inclusion of ultra-processed foods in the diet resulted in a general deterioration in the dietary nutritional profile. The indicators of the nutritional dietary profile of Brazilians who consumed less ultra-processed foods, with the exception of sodium, are the stratum of the population closer to international recommendations for a healthy diet.CONCLUSIONS The results from this study highlight the damage to health that is arising based on the observed trend in Brazil of replacing traditional meals, based on natural or minimally processed foods, with ultra-processed foods. These results also support the recommendation of avoiding the consumption of these kinds of foods.

scholarly journals Serving Size and Nutrition Labelling: Implications for Nutrition Information and Nutrition Claims on Packaged Foods

Nutrients ◽  
2018 ◽  
Vol 10 (7) ◽  
pp. 891 ◽  
Author(s):  
Nathalie Kliemann ◽  
Mariana Kraemer ◽  
Tailane Scapin ◽  
Vanessa Rodrigues ◽  
Ana Fernandes ◽  
...  
Keyword(s):  
Food Choices ◽  
Nutrition Information ◽  
Food Labelling ◽  
Food Labels ◽  
Nutritional Values ◽  
Nutrition Claims ◽  
Nutrition Labelling ◽  
Packaged Foods ◽  
Serving Sizes ◽  
Serving Size

The presentation of nutrition information on a serving size basis is a strategy that has been adopted by several countries to promote healthy eating. Variation in serving size, however, can alter the nutritional values reported on food labels and compromise the food choices made by the population. This narrative review aimed to discuss (1) current nutrition labelling legislation regarding serving size and (2) the implications of declared serving size for nutrition information available on packaged foods. Most countries with mandatory food labelling require that serving size be presented on food labels, but variation in this information is generally allowed. Studies have reported a lack of standardisation among serving sizes of similar products which may compromise the usability of nutrition information. Moreover, studies indicate that food companies may be varying serving sizes as a marketing strategy to stimulate sales by reporting lower values of certain nutrients or lower energy values on nutrition information labels. There is a need to define the best format for presenting serving size on food labels in order to provide clear and easily comprehensible nutrition information to the consumer.

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