scholarly journals Characterization and Comparative Analysis of Foods with Front-of-Package Protein Claims (P04-149-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Gina McKeon ◽  
William Hallman
Keyword(s):  
Food Products ◽  
Sodium Content ◽  
Cross Sectional ◽  
Frozen Food ◽  
Product Categories ◽  
Funding Sources ◽  
Label Information ◽  
Protein Label ◽  
Quantitative Analyses ◽  
Total Fat

Abstract Objectives The objective of this study is to characterize food products that make front-of-package protein claims. The study will also determine how these protein-labeled products compare nutritionally to similar products without protein claims. Methods Products with front-of-package protein claims were analyzed using Label Insight, an online product database of label information and product images for over 330,000 foods. Product categories with the greatest proportion of products with protein claims were determined. An assessment of which type of protein claim (e.g., “Good Source of Protein,” “5 g of protein per serving”) is present most frequently was performed. Logistic regression was used to predict the types of claims that are made based on the type of product (e.g., yogurt, cereal). Additionally, within those product categories that contain a high proportion of protein-labeled products, a cross-sectional comparison of the calorie, protein, fat, sugar, and sodium content of food products with and without front-of-package protein labels was completed. Results Preliminary data reveal that the three food categories with the greatest proportion of protein claims relative to all products in that category are: Dairy, Frozen Food, and Cereal & Breakfast Foods. These categories are comprised of 15.33%, 14.32%, and 13.83% of products with protein claims, respectively. Preliminary results for the nutritional comparisons of cereal using Mann-Whitney U tests revealed that median protein per 100 g and median total fat per 100 g were both statistically significantly higher in the cereals with protein labels than in the cereal without protein labels, (U = 79, 616.5, P < .001 and U = 31,186.5, P < .001, respectively). Conclusions Our preliminary findings indicate that foods making protein claims are common in multiple product categories and that some nutrients may be higher in those that have a protein label. Ongoing quantitative analyses are further evaluating the extent of these nutritional differences. Funding Sources N/A.

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 Developing an Ingredient Database of Commercially Packaged Retail Foods (IngIDB), Using the USDA Branded Food Products Database, Illustrated with Food Category ‘Cookies’ (P04-131-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Jaspreet Ahuja ◽  
Ying Li ◽  
Ermias Haile ◽  
Quynhanh Nguen ◽  
Juhi Williams
Keyword(s):  
Food Products ◽  
Information Resources ◽  
Total Weight ◽  
Food Category ◽  
Product Categories ◽  
Funding Sources ◽  
Volume Weight ◽  
Different Types ◽  
The U.S ◽  
Nutrient Data

Abstract Objectives To develop a database of ingredients used in high-selling commercially packaged retail foods, using the publicly available USDA Branded Food Products Database (BFPD). Methods Nutrient Data Laboratory analyzed 2016 IRI (Information Resources Inc.) market sales data, and identified 32 top food categories that contribute > = 1% based on either total volume/weight or number of products sold in the U.S. These include 5 baked product categories – cookies, crackers, fresh breads and rolls, pastries and doughnuts, and pies and cakes. Ingredient lists for the products contributing over 0.001% of the total weight sold for the category were obtained from BFPD. If information for the product was not available in BFPD, other sources such as manufacturer's website were used for top-selling products (contributing over 0.1% of the total weight sold for the category), with the goal to obtain ingredient lists for at least 70–80% of the products sold by total weight for the category. Individual ingredients listed in the ingredients lists were parsed and reviewed. Many of these ingredients were synonyms, necessitating the need for a thesaurus, to facilitate combining same ingredients described otherwise. A prototype thesaurus was developed for flour and fat ingredients in the food category ‘cookies’. Results For food category ‘cookies’, there are ∼13,500 products available, of which ingredient lists were obtained for 1718 products representing ∼84% of the total cookies sold by weight (BFPD: 1699 products (79%); other sources: 19 top-selling products (4%)), hence, meeting our goal. These 1718 cookie products use about 2500 uniquely described ingredients, as per the ingredients lists on the labels. These ingredients include about 30 different types of enriched flours described in ∼ 220 unique ways, including spelling errors etc on the ingredient lists. The thesaurus will need to be expanded to other ingredients. Conclusions The publicly available BFPD can be a useful resource for developing an Ingredient Database for commercially packaged retail foods. The database will be used to prioritize ingredients that need to be chemically analyzed for nutrient information, and provide insights on ‘What is in the foods we eat in America? ’ Funding Sources N/A.

Exploring Nutrition Labelling of Food and Beverages in Vending Machines in Canadian Recreational Sport Settings

2019 ◽  
Vol 80 (2) ◽  
pp. 55-62
Author(s):  
Rachel J.L. Prowse ◽  
Dona L. Tomlin ◽  
Patti-Jean Naylor ◽  
Kim D. Raine
Keyword(s):  
Nutrient Content ◽  
Cross Sectional ◽  
Nutrition Labels ◽  
Recreational Sport ◽  
Product Categories ◽  
Nutrition Labelling ◽  
Vending Machines ◽  
Nutrition Guidelines ◽  
Cross Tabulation ◽  
Total Fat

Purpose: To evaluate whether interpretive “health” labels placed in vending machines in recreation centres represented products’ nutrient content when compared with provincial nutrition guidelines.Methods: A cross-sectional audit (November 2015 – April 2016) of 139 vending machines in recreation facilities found 525 foods and beverages in 17 machines labelled by vendors according to healthfulness. Product nutrient content was compared with provincial nutrition guideline criteria. Cross-tabulation and weighted Cohen’s kappa evaluated agreement between vendor interpretive labels and guideline ranks. Descriptive statistics evaluated how mislabelled products deviated from recommended nutrient content. Mann–Whitney tests compared nutrient content of “healthy” and “unhealthy” labelled products.Results: Almost one-third of all products were mislabelled by vendors with 72% of those labelled healthier than their actual guideline rank. Energy, total fat, sugar, and sodium contents exceeded recommended levels in one-third to one-half of mislabelled products. Overall, products labelled healthy by vendors were significantly lower in energy, sodium, and fat compared with those labelled unhealthy; however, not for all food types (e.g., bars, fruit snacks, nuts).Conclusions: For certain product categories, vendor interpretive nutrition labels poorly represented products’ nutrient content according to provincial nutrition guidelines. Dietitians may be a valuable resource to help implement nutrition guidelines to create credible interpretive product labelling systems.

Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013–2017

2020 ◽  
Vol 23 (13) ◽  
pp. 2257-2267 ◽  
Author(s):  
Beatriz Franco-Arellano ◽  
JoAnne Arcand ◽  
Min Ah Kim ◽  
Alyssa Schermel ◽  
Mary R L’Abbé
Keyword(s):  
Fats And Oils ◽  
Cross Sectional Study ◽  
Food Label ◽  
Food Category ◽  
Cross Sectional ◽  
Information Program ◽  
Hydrogenated Oils ◽  
Label Information ◽  
The Mean ◽  
Total Fat

AbstractObjective:To assess the prevalence of partially hydrogenated oils (PHO), hydrogenated oils (HO) and/or both in Canadian packaged foods in 2013 and 2017 and to determine the mean trans-fatty acid (TFA) content of products declaring such oils.Design:Repeated cross-sectional study of the Food Label Information Program.Setting:Food labels (n 32 875) were collected from top Canadian grocery retailers in 2013 and 2017. Proportions of products declaring PHO, HO and/or both in the Ingredients List were calculated by year and food category. The percentage contribution of TFA (g) to total fat (g) was calculated and compared against the voluntary TFA limits, defined as <2 % of total fat content for fats and oils, and <5 % for all other foods. Foods exceeding limits were identified. The mean TFA content (in g/serving and per 100 g) was calculated for products with these oils.Results:The use of PHO, HO and/or both significantly decreased in Canadian foods from 2013 to 2017 (0·8 to 0·2 %, 5 to 2·4 % and 5·7 to 2·6 %, respectively, for PHO, HO and/or both). The mean TFA content of products containing PHO increased (0·34 to 0·57 g TFA/serving); although it was not statistically significant, it is still concerning that TFA content increased. The TFA content significantly decreased in foods with HO (0·24 to 0·16 g TFA/serving, P < 0·05) during 2013–2017.Conclusions:Products with PHO continue to be present in the Canadian marketplace, despite voluntary efforts to eliminate them. Products with HO should also be monitored, as they can also contribute to TFA content in foods.

scholarly journals Nutrition and Health Claims Spectra of Pre-Packaged Foods on Serbian Supermarket Shelves: A Repeated Cross-Sectional Study

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2832
Author(s):  
Dragana Davidović ◽  
Katarina Paunović ◽  
Danica Zarić ◽  
Ana Jovanović ◽  
Nadja Vasiljević ◽  
...  
Keyword(s):  
Food Products ◽  
Cross Sectional Study ◽  
Health Claims ◽  
Final Decision ◽  
Sectional Study ◽  
Nutrition And Health ◽  
Cross Sectional ◽  
Product Categories ◽  
Packaged Food ◽  
Nutrition And Health Claims

Nutrition and health claims (NHCs) are a powerful tool that influence consumers’ final decision on the choice of food products. The purposes of this repeated cross-sectional study were to (i) assess the prevalence of pre-packaged food products containing nutrition and health claims among different food categories, (ii) to determine the type of NHCs labelled on the examined food products, and (iii) to evaluate the trend in the use of NHCs in comparison to the 2012 survey. The survey was conducted immediately before the full enforcement of the new national legislation on NHCs in 2020. It comprised 3141 pre-packaged food products from 10 product categories. In total, 21.2% of food products contained any claim (19.4% contained any nutrition claim; 8.2% contained any health claim). In comparison to the 2012 survey, we observed a rising trend in the presence of NHCs; the use of nutrition claims on food products increased three times and the use of health claims increased 1.3 times in the 2020 survey. Bearing in mind that NHCs are a powerful tool guiding consumers’ food purchase decisions, NHCs should be supported by precise legislation and strict surveillance by the public health authorities.

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.

Using consumer surveys to determine food sustainability

2014 ◽  
Vol 116 (7) ◽  
pp. 1194-1204 ◽  
Author(s):  
Wayne Martindale
Keyword(s):  
Food Service ◽  
Food Preservation ◽  
Frozen Foods ◽  
Content Type ◽  
Frozen Food ◽  
Product Categories ◽  
Fresh Food ◽  
Consumer Surveys ◽  
Meal Planning ◽  
Assess Quality

Purpose – The purpose of this paper is to define the sustainability attributes of frozen and fresh food consumption in a typical household. The reason for writing this paper is that food preservation is often overlooked when developing sustainability strategies. Design/methodology/approach – This study uses established carbon footprint data for specific food types and consumer survey data to determine how consumers use fresh and frozen products in the home. Consumption and waste data for 83 households was obtained using a combination of narrative and graphical association questions. Findings – The results show greenhouse gas emissions associated with a diets containing frozen food are reduced because 47 per cent less frozen foods is wasted as compared to fresh foods with a typical household wasting 10.4 per cent of fresh food and 5.9 per cent frozen food. Research limitations/implications – This research has highlighted the importance of understanding the waste impacts of catering and food service consumption outside the home. Practical implications – This research will guide future product development for frozen foods with regard to dietary planning and portion control. Social implications – The cost and sustainability benefits of meal planning are identified and these will inform policy making and education to improve dietary choices. Originality/value – This work extends the scope of current consumer surveys that assess quality, value and taste attributes to sustainability criteria and it will enable collaboration between fresh and frozen product categories to deliver sustainable dietary options.

scholarly journals Testosterone substitution of hypogonadal men prevents the age-dependent increases in body mass index, body fat and leptin seen in healthy ageing men: results of a cross-sectional study

2002 ◽  
pp. 505-511 ◽  
Author(s):  
C Rolf ◽  
S von Eckardstein ◽  
U Koken ◽  
E Nieschlag
Keyword(s):  
Fat Mass ◽  
Serum Testosterone ◽  
Cross Sectional Study ◽  
Fat Content ◽  
Sectional Study ◽  
Cross Sectional ◽  
Serum Leptin ◽  
Testosterone Substitution ◽  
Age Dependent ◽  
Total Fat

INTRODUCTION: In healthy men, body weight and total fat content increase with advancing age, while serum testosterone levels decrease. In order to elucidate whether a causal relationship between these phenomena exists, we investigated the influence of testosterone or human chorionic gonadotrophin substitution on body mass index (BMI), total fat mass and serum leptin in testosterone-treated and untreated hypogonadal patients in comparison with ageing eugonadal men. METHODS: In a cross-sectional study, the inter-relationships of body weight, total fat mass, serum sex hormones and leptin were analysed in untreated hypogonadal men (n=24; age 19-65 years), treated hypogonadal men (n=61; age 20-67 years) and healthy eugonadal men (n=60; age 24-78 years). Total fat mass was assessed by bioimpedance measurement. Univariate and multiple linear regression analysis was used to detect possible differences. RESULTS: In eugonadal men, serum testosterone levels decreased with advancing age (correlation coefficients: r=-0.71; P<0.0001), while BMI (r=0.39; P=0.002), total fat content (r=0.51; P<0.0001) and leptin (r=0.48; P<0.0001) increased significantly. In untreated hypogonadal patients, an increase in BMI (r=0.50; P=0.013) and total fat mass (r=0.41; P=0.044) was also observed with advancing age. However, in substituted hypogonadal patients, no age-dependent change in BMI (r=0.067; P=0.606), body fat content (r=-0.083; P=0.522), serum testosterone (r=-0,071; P=0.59) or serum leptin (r=-0.23; P=0.176) was found. CONCLUSION: Since testosterone-substituted older hypogonadal men show BMI and fat mass similar to those of younger eugonadal men and since non-treated hypogonadal men are similar to normal ageing men, testosterone appears to be an important factor contributing to these changes. Thus ageing men should benefit from testosterone substitution as far as body composition is concerned.

scholarly journals Assessing foods offered in the Food Distribution Program on Indian Reservations (FDPIR) using the Healthy Eating Index 2010

2015 ◽  
Vol 19 (7) ◽  
pp. 1315-1326 ◽  
Author(s):  
Carmen Byker Shanks ◽  
Teresa Smith ◽  
Selena Ahmed ◽  
Holly Hunts
Keyword(s):  
Healthy Eating ◽  
Nutritional Quality ◽  
Food Products ◽  
Healthy Eating Index ◽  
Food Distribution ◽  
Cross Sectional ◽  
Indian Reservations ◽  
Food Packages ◽  
Food Package ◽  
The Usa

AbstractObjectiveTo assess the nutritional quality of food packages offered in the Food Distribution Program on Indian Reservations (FDPIR) using the Healthy Eating Index 2010 (HEI-2010).DesignData were collected from the list of the food products provided by the US Department of Agriculture’s Food and Nutrition Handbook 501 for FDPIR. Nutritional quality was measured through a cross-sectional analysis of five randomly selected food packages offered through FDPIR. HEI-2010 component and total scores were calculated for each food package. ANOVA and t tests assessed significant differences between food packages and HEI-2010 maximum scores, respectively.SettingThis study took place in the USA.SubjectsStudy units included food products offered through FDPIR.ResultsThe mean total HEI-2010 score for the combined FDPIR food packages was significantly lower than the total HEI-2010 maximum score of 100 (66·38 (sd 11·60); P<0·01). Mean scores for total fruit (3·52 (sd 0·73); P<0·05), total vegetables (2·58 (sd 0·15); P<0·001), greens and beans (0·92 (sd 1·00); P<0·001), dairy (5·12 (sd 0·63); P<0·001), total protein foods (4·14 (sd 0·56); P<0·05) and refined grains (3·04 (sd 2·90); P<0·001) were all significantly lower than the maximum values.ConclusionsThe FDPIR food package HEI-2010 score was notably higher than other federal food assistance and nutrition programmes. Study findings highlight opportunities for the FDPIR to modify its offerings to best support lifestyles towards prevention of diet-related chronic disease.

scholarly journals Degree of processing and nutritional value of children’s food products

2021 ◽  
pp. 1-8
Author(s):  
Célia Regina Barbosa de Araújo ◽  
Karla Danielly da S Ribeiro ◽  
Amanda Freitas de Oliveira ◽  
Inês Lança de Morais ◽  
João Breda ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Food Product ◽  
Food Products ◽  
Nutritional Composition ◽  
Retail Stores ◽  
Processed Food ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Processed Products

Abstract Objective: This study aimed to characterise the availability, the nutritional composition and the processing degree of industrial foods for 0–36-month-old children according to the neighbourhoods affluence. Design: A cross-sectional exploratory study. Setting: All food products available in retail stores for children aged 0–36 months were analysed. Data collection took place in two neighbourhoods, comparing two different sociodemographic districts (high v. low per capita income), Campanhã and Foz do Douro in Porto, Portugal. Participants: A total of 431 commercially processed food products for children aged 0–36 months which are sold in 23 retail stores were identified. Food products were classified according to their processing degree using the NOVA Food Classification System. Results: For NOVA analysis, of the 244 food products that were included 82 (33·6 %) were minimally processed, 25 (10·2 %) processed and 137 (56·1 %) ultra processed. No food product was classified as a culinary ingredient. The products included mostly cereals, yogurts, prevailed in high-income neighbourhoods for the 0–6-month-old group. It was observed that some categories of ultra-processed food (UPF) presented higher amounts of energy, sugars, saturated fat and salt than unprocessed/minimally processed products. Conclusions: The high availability of UPF offered for 0–36-month-old children should be considered when designing interventions to promote a healthy diet in infancy.

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