Reformulation of sugar contents in Canadian prepackaged foods and beverages between 2013 and 2017 and resultant changes in nutritional composition of products with sugar reductions

2020 ◽  
Vol 23 (16) ◽  
pp. 2870-2878
Author(s):  
Jodi T Bernstein ◽  
Anthea K Christoforou ◽  
Madyson Weippert ◽  
Mary R L’Abbé
Keyword(s):  
Sugar Content ◽  
Nutritional Composition ◽  
Unintended Consequences ◽  
Total Sugar ◽  
Rank Test ◽  
Food Label ◽  
Total Sugar Content ◽  
Signed Rank Test ◽  
Prepackaged Foods ◽  
Sugar Levels

AbstractObjective:To quantify total sugar reformulation in Canadian prepackaged foods and beverages between 2013 and 2017 and identify changes in the nutritional composition of the foods and beverages reformulated to be lower in total sugar.Design:Longitudinal examination of foods and beverages present in both 2013 and 2017 collections of the University of Toronto’s Food Label Information Program database (n 6628 matched products). The proportion of products with changes in sugar levels was determined. Wilcoxon signed-rank test was used to examine changes in sugar levels overall for products lower or higher in sugar and changes in nutrient composition for products lower in sugar.Setting:Largest grocery retailers by market share in Canada.Participants:Canadian prepackaged foods and beverages.Results:The majority (76·6 %) of products had no change in total sugar content, 12·4 % were reformulated to be lower in sugar and 11·0 % were higher in sugar. A median sugar reduction of 19·0 % (1·6 g) was seen among products lower in sugar which was offset by a median 18·0 % (1·5 g) increase among products higher in sugar. Overall, median levels of energies and other nutrients stayed the same or decreased among products reformulated to be lower in sugar, the exception was for starch, which increased.Conclusions:Limited progress was made to reformulate foods and beverages to be lower in total sugar between 2013 and 2017. Results from this study identify areas in the food supply where attention may be needed to avoid unintended consequences of sugar-focused reformulation in terms of overall nutritional composition.

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.

PEMBUATAN TEH FUNGSIONAL BERBAHAN DASAR BUAH MAHKOTA DEWA (Phaleria macrocarpa) DENGAN PENAMBAHAN DAUN STEVIA

2019 ◽  
Vol 5 ◽  
pp. 251
Author(s):  
Herviana Amriani ◽  
Husain Syam ◽  
Mohammad Wijaya
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Hot Water ◽  
Total Sugar Content ◽  
Second Stage ◽  
Randomized Design ◽  
Analysis Technique ◽  
Third Stage ◽  
Phaleria Macrocarpa ◽  
Sugar Levels

The aim of this study was to determine the effect of adding stevia leaves to the production of the crown god fruit tea produced and to find out the reception of the panelists on the produced crown god fruit tea. This study used a one-factor completely randomized design (CRD) method with 6 levels of treatment (Fruit crown god: Stevia leaves), namely 5: 1, 5: 2, 5: 3, 5: 4, 5: 5. The first stage is the red crown of the fruit which is sorted and then washed thoroughly. The second stage of the flesh of the god's crown is then thinly sliced and then dried. The third stage is added dry stevia leaves with various concentrations namely 1 g, 2 g, 3 g, 4 g, and 5 g. The last stage is the dried crown god fruit that has been added to the stevia leaf, brewed with 200 ml of hot water, then stirred evenly. The parameters observed were the antioxidant, polyphenol, and sugar levels. The data analysis technique used in this study was variance analysis which was then processed using SPSS version 22. The results showed that the treatment of adding stevia leaves to the antioxidant, polyphenol and total sugar levels in the treatment of the crown god fruit: Stevia leaves (5: 5) is the best treatment with an antioxidant value of 90.73%, polyphenols 0.6128 mg / ml, and total sugar content of 1.42%.

scholarly journals Healthfulness and nutritional composition of Canadian prepackaged foods with and without sugar claims

2017 ◽  
Vol 42 (11) ◽  
pp. 1217-1224 ◽  
Author(s):  
Jodi T. Bernstein ◽  
Beatriz Franco-Arellano ◽  
Alyssa Schermel ◽  
Marie-Ève Labonté ◽  
Mary R. L’Abbé
Keyword(s):  
Nutrient Content ◽  
Nutritional Composition ◽  
Free Sugar ◽  
Food Label ◽  
Cross Sectional ◽  
Nutrition Policies ◽  
Prepackaged Foods ◽  
Sugar Levels ◽  
The University ◽  
Sectional Analysis

The objective of this study was to evaluate differences in calories, nutrient content, overall healthfulness, and use of sweetener ingredients between products with and without sugar claims. Consumers assume products with sugar claims are healthier and lower in calories. It is therefore important claims be found on comparatively healthier items. This study is a cross-sectional analysis of the University of Toronto’s 2013 Food Label Database. Subcategories where at least 5% of products (and n ≥ 5) carried a sugar claim were included (n = 3048). Differences in median calorie content, nutrient content, and overall healthfulness, using the Food Standards Australia/New Zealand Nutrient Profiling Scoring criterion, between products with and without sugar claims, were determined. Proportion of products with and without claims that had excess free sugar levels (≥10% of calories from free sugar) and that contained sweeteners was also determined. Almost half (48%) of products with sugar claims contained excess free sugar, and a greater proportion contained sweeteners than products without such claims (30% vs 5%, χ2 = 338.6, p < 0.0001). Overall, products with sugar claims were “healthier” and had lower median calorie, free sugar, total sugar, and sodium contents than products without claims. At the subcategory level, reductions in free sugar contents were not always met with similar reductions in calorie contents. This study highlights concerns with regards to the nutritional composition of products bearing sugar claims. Findings can support educational messaging to assist consumer interpretation of sugar claims and can inform changes in nutrition policies, for example, permitting sugar claims only on products with calorie reductions and without excess free sugar.

scholarly journals Total and Free Sugar Levels and Main Types of Sugars Used in 18,784 Local and Imported Pre-Packaged Foods and Beverages Sold in Hong Kong

Nutrients ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 3404
Author(s):  
Lok Yin Chan ◽  
Daisy Coyle ◽  
Jason Wu ◽  
Jimmy Chun Yu Louie
Keyword(s):  
Hong Kong ◽  
Sugar Content ◽  
Total Sugar ◽  
Free Sugar ◽  
Limited Information ◽  
Food Groups ◽  
Nutrition Labels ◽  
Total Sugar Content ◽  
Packaged Foods ◽  
Sugar Levels

There is limited information regarding the free sugar content of pre-packaged foods in Hong Kong. This study aims to assess the free sugar content and identify the most frequently used free sugar ingredients (FSI) in pre-packaged foods in Hong Kong. Data from 18,784 products from the 2019 FoodSwitch Hong Kong database were used in this analysis. Ingredient lists were screened to identify FSI. Total sugar content was derived from nutrition labels on packaging. Free sugar content was estimated based on adaptation of a previously established systematic methodology. Descriptive statistics of the total sugar and free sugar content, as well as the mean ±SD contribution of free sugar to total sugar of the audited products were calculated, stratified by food groups. Almost two-thirds (64.5%) of the pre-packaged foods contained at least one FSI. ‘Sugar (sucrose)’ was the most popular FSI that was found in more than half (54.7%) of the products. ‘Fruit and vegetable juices’ (median 10.0; IQR 8.3–11.5 g/100 mL) were found to have a higher median free sugar content than ‘Soft drinks’ (8.0; 6.0–10.6 g/100 mL). Mean ±SD contribution of free sugar to the total sugar content was 65.8 ± 43.4%, with 8 out of 14 food groups having > 70% total sugar as free sugar. To conclude, free sugar, especially sucrose, was extensively used in a wide variety of pre-packaged products sold in Hong Kong. Further studies are needed to assess the population intake of free sugar in Hong Kong to inform public health policy on free sugar reduction.

Mid and near Infrared Study of Carbohydrates by Canonical Correlation Analysis

1993 ◽  
Vol 1 (2) ◽  
pp. 99-108 ◽  
Author(s):  
P. Robert ◽  
M.F. Devaux ◽  
A. Qannari ◽  
M. Safar
Keyword(s):  
Correlation Analysis ◽  
Infrared Spectra ◽  
Canonical Correlation ◽  
Near Infrared ◽  
Sugar Content ◽  
Infrared Region ◽  
Total Sugar ◽  
Mid Infrared ◽  
Total Sugar Content ◽  
Near Infrared Spectra

Multivariate data treatments were applied to mid and near infrared spectra of glucose, fructose and sucrose solutions in order to specify near infrared frequencies that characterise each carbohydrate. As a first step, the mid and near infrared regions were separately studied by performing Principal Component Analyses. While glucose, fructose and sucrose could be clearly identified on the similarity maps derived from the mid infrared spectra, only the total sugar content of the solutions was observed when using the near infrared region. Characteristic wavelengths of the total sugar content were found at 2118, 2270 and 2324 nm. In a second step, the mid and near infrared regions were jointly studied by a Canonical Correlation Analysis. As the assignments of frequencies are generally well known in the mid infrared region, it should be useful to study the relationships between the two infrared regions. Thus, the canonical patterns obtained from the near infrared spectra revealed wavelengths that characterised each carbohydrate. The OH and CH combination bands were observed at: 2088 and 2332 nm for glucose, 2134 and 2252 nm for fructose, 2058 and 2278 nm for sucrose. Although a precise assignment of the near infrared bands to chemical groups within the molecules was not possible, the present work showed that near infrared spectra of carbohydrates presented specific features.

scholarly journals Measurement of Total Sugar Content of Residue from Bioenergy Pig Excreta in Marsh-Gas Sinks

2013 ◽  
Vol 25 (16) ◽  
pp. 9421-9422 ◽  
Author(s):  
G. Peng ◽  
E.V. Davis ◽  
L.X. Wang ◽  
C.W. Zhang
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

scholarly journals Senam Prolanis Dm Dan Jalan Kaki Terhadap Penurunan Kadar Gula Darah Pada Penderita Diabetes Millitus Tipe II Di Klinik UMP Purwokerto

2021 ◽  
Vol 6 (2) ◽  
pp. 94
Author(s):  
Agus Sutiono ◽  
Dedy Purwito
Keyword(s):  
Diabetes Mellitus ◽  
Blood Sugar ◽  
Blood Sugar Level ◽  
The Body ◽  
Rank Test ◽  
Type Ii ◽  
Signed Rank ◽  
Signed Rank Test ◽  
Sugar Levels ◽  
Blood Glucose Monitor

Diabetes mellitus is one of cronical degenerative disease. The prevalence of sufferers continues to increase every year, one of the non-pharmacological therapies is exercise such as gymnastics prolanis DM and walking exercises to decrease the glucose level by the body muscles during the physical body. Objective this research is to find out the effectiveness of Prolanis and walking exercises in reducing blood sugar levels in DM patients type II. Method this study uses the Quasi experiment with pre and post with two group design. The study population was 92 DM patients type II with a sample of 82 people. Glucometer (Auto check blood glucose monitor) is used to collect the data. Wiloxon Test is used to analyze the statistical data. Results the research shows that the value of Prolanis Exercises (DM) is p=0.002 which means a significant influence on decrease of the sugar level of DM patients type II. Meanwhile the value of walking exercises is p=0.001. From the statistic test of WIlconxon Signed Rank Test, It obtained Z correlation = 7.886. It means that there is a significant correlation between Prolanis and walking exercises towards the decrease of blood sugar level of Diabetes Mellitus patients type II. Physical activities done regularly, measurably, and correctly are suggested to be considered as non-pharmacological therapies for Diabetes Mellitus patients type II to decrease blood sugar level. Keywords: Prolanis Exercises (DM), Walking, sugar blood level.

scholarly journals NUTRITIONAL COMPOSITION AND LIPID CONTENT OF SKIN AND MUSCLE OF WILD GIANT MOTTLE EELS ANGUILLA MARMORATA IN THUA THIEN HUE, VIETNAM

2020 ◽  
Vol 129 (3C) ◽  
Author(s):  
Kieu Thi Huyen ◽  
Nguyen Quang Linh
Keyword(s):  
Lipid Content ◽  
Nutritional Value ◽  
Sugar Content ◽  
Nutritional Composition ◽  
Human Consumption ◽  
Fish Skin ◽  
Total Sugar Content ◽  
Fish Meat ◽  
Anguilla Marmorata ◽  
Nutritional Components

In Vietnam, the giant mottle eel Anguilla marmorata is the most widely distributed species and being exploited for seed in aquaculture as well as for human consumption. This study aims to investigate the basic nutritional components of the fish. The eels were collected from six locations of Thua Thien Hue province, with weights from 5 to 3200 g. In addition, the content of lipid in skin and tissue was also examined. The results show that eel flesh has a relatively high nutritional value. The water, protein, lipid, and total sugar content of the fish meat is 60.4 ± 0.94%, 19.54 ± 4.31%, 18.2 ± 1.02%, and 1.34 ± 0.34 (mg/g), respectively. The nutritional components of the eel have a good correlation with the weight according to the equation: Y = a × ln (W) + b (where W is the weight of eels; Y is the content of nutritional components; a is the correlation coefficient b is a constant) with r > 0.9. The lipid content of the fish skin is higher than that of muscle and meat.

scholarly journals Nutritive value of tomatillo fruit (Physalis ixocarpa Brot.)

2014 ◽  
Vol 57 (4) ◽  
pp. 507-521 ◽  
Author(s):  
Joanna Ostrzycka ◽  
Marcin Horbowicz ◽  
Włodzimierz Dobrzański ◽  
Leszek S. Jankiewicz ◽  
Jan Borkowski
Keyword(s):  
Chemical Composition ◽  
Oxalic Acid ◽  
Dry Matter ◽  
Nutritive Value ◽  
Sugar Content ◽  
Dehydroascorbic Acid ◽  
Total Sugar ◽  
Ripe Fruit ◽  
Total Sugar Content ◽  
The Given

Tomatillo is widely cultivated in Mexico but is little known in other countries. The chemical composition of fruit from field grown plants was investigated during several vegetative seasons. Tomatillo contained a relatively high percentage of dry matter (7-10%) and extract (6.6-7.4%). Its potassium content was lower than that of tomato growing in the same conditions. The content of iron was higher, and that of other elements was comparable, depending on the conditions during the given year. The total sugar content amounted to 2.8-5.7%, depending on the selected population. The percentage of glucose and fructose decreased during ripening and that of saccharose increased. The content of pectic substances was similar as in tomato but the proportions of particular fractions was different. Tomatillo contained more acids than tomato, and showed an especially high citric and malic acid content. The latter decreased drastically during ripening. The content of oxalic acid was 11-18 mg 100 g<sup>-1</sup> in ripe fruit and up to 54 mg in unripe. The vitamin C content depended on the selected population and amounted to 8-21 mg 100 g<sup>-1</sup>, dehydroascorbic acid prevailing. The content of vitamin PP was 0.8-1.3 mg 100 g<sup>-1</sup>.

Determination of Total Sugar Content in Soy-Based Drinks Using Infrared Spectroscopy and Chemometrics

2018 ◽  
Vol 11 (7) ◽  
pp. 1986-1993 ◽  
Author(s):  
André Machado Rech ◽  
Fábio Henrique Weiler ◽  
Marco Flôres Ferrão
Keyword(s):  
Infrared Spectroscopy ◽  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content
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