scholarly journals Cross-sectional survey of the amount of sugar and energy in cakes and biscuits on sale in the UK for the evaluation of the sugar-reduction programme

BMJ Open ◽  
2018 ◽  
Vol 8 (7) ◽  
pp. e019075 ◽  
Author(s):  
Kawther M Hashem ◽  
Feng J He ◽  
Sarah A Alderton ◽  
Graham A MacGregor
Keyword(s):  
Energy Content ◽  
Sugar Content ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Product Packaging ◽  
Nutrition Labelling ◽  
The Mean ◽  
Sugar Reduction ◽  
The Uk ◽  
Future Evaluation

ObjectivesTo investigate the variation in sugar and energy content of cakes and biscuits available in the UK.DesignWe carried out a cross-sectional survey in 2016 of 381 cakes and 481 biscuits available in nine main UK supermarkets.MethodsThe sugar and energy content was collected from product packaging and nutrition labelling of cake and biscuit products.ResultsThe average sugar content in cakes and biscuits was 36.6±7.6 and 30.0±9.2 g/100 g, respectively. The mean energy content was 406±37 for cakes and 484±38 kcal/100 g for biscuits. There was a large variation in sugar and energy content between different cake and biscuit categories and within the same category. 97% of cakes and 74% of biscuits would receive a ‘red’ (high) label for sugar.ConclusionsThis research makes available baseline data of the cakes and biscuits market in the UK for future evaluation of the recently launched sugar-reduction programme. The study showed that reductions in sugar and energy content of cakes and biscuits are possible, since there was a large variation in sugar and energy content between different cake and biscuit categories and within the same category. A reduction in sugar and energy content, and overall cake and biscuit consumption, can help reduce overall sugar and energy intake in the UK and thus reduce the risk of obesity and dental caries.

scholarly journals Cross-Sectional Survey of the Amount of Sugar and Energy in Chocolate Confectionery on Sold in the UK in 1992 and 2017

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1798 ◽  
Author(s):  
Kawther M. Hashem ◽  
Feng J. He ◽  
Sarah A. Alderton ◽  
Graham A. MacGregor
Keyword(s):  
Energy Content ◽  
Sugar Content ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Product Packaging ◽  
Sugar Levels ◽  
The Uk

The study aimed to compare the sugar (1992, 2017) and energy (2017) content of chocolate confectionery available in the UK between 1992 and 2017 using cross-sectional surveys. All major UK retailers operating at the time were included. Sugar content in 1992 was obtained from a booklet and sugar and energy content from 2017 were collected from product packaging in-store. In 1992, the average sugar content of chocolate confectionery was 46.6 ± 10.3 g/100 g and in 2017 it was 47.3 ± 12.1 g/100 g. Sugar content ranged from 0.5 to 75.2 g/100g, with large variations between different categories of chocolate and within the same category of chocolate. There were 23 products found in both 1992 and 2017. The average sugar content per 100 g for these products was 44.6 ± 9.4 g in 1992 and 54.7 ± 6.3 g in 2017, representing a 23% increase in sugar content (p < 0.001). The results show that the sugar content of chocolate confectionery has increased since 1992, which is concerning. However, they also suggest sugar levels can be reduced because (a) lower sugar versions of the same products existed in 1992 and (b) there is a large variation in sugar and energy content between different categories of chocolate and within the same category in 2017.

scholarly journals Cross-sectional surveys of the amount of sugar, energy and caffeine in sugar-sweetened drinks marketed and consumed as energy drinks in the UK between 2015 and 2017: monitoring reformulation progress

BMJ Open ◽  
2017 ◽  
Vol 7 (12) ◽  
pp. e018136 ◽  
Author(s):  
Kawther M Hashem ◽  
Feng J He ◽  
Graham A MacGregor
Keyword(s):  
Energy Content ◽  
Energy Drinks ◽  
Caffeine Intake ◽  
Warning Label ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Product Packaging ◽  
Caffeine Content ◽  
The Uk ◽  
Serving Size

ObjectivesTo investigate the sugar, energy and caffeine content of sugar-sweetened drinks marketed and consumed as energy drinks available in the UK.Study designWe carried out a cross-sectional survey in 2015 and 2017 of energy drinks available in the main UK retailers.MethodsThe sugar (sugars g/100 mL), energy (kcal/100 mL), caffeine (mg/100 mL) and serving size were collected from product packaging and nutrition information panels of energy drinks available in the nine main UK grocery retailers, three health and beauty retailers and one convenience store.ResultsThe number of formulations (per 100 mL) and number of products (per serving) have fallen (from 75 to 49 and from 90 to 59) between 2015 and 2017, respectively. Energy drinks surveyed showed a 10% reduction in sugar, from 10.6 to 9.5 g/100 mL (P=0.011) and a 6% reduction in energy content (P=0.005) per 100 mL between 2015 and 2017. The average caffeine content of energy drinks, with a warning label, has remained high at 31.5±0.9 in 2015 and 31.3±1.0 mg/100 mL in 2017. Despite there being reductions, sugar, energy and caffeine content remain at concerning levels in 2017.ConclusionsTo reduce the harmful impact of energy drinks, further reduction in sugar and a reduction in caffeine by reformulation are urgently needed. Other measures such as ban on the sale of energy drinks to children and smaller product sizes should also be explored, while warning labels should be kept. A reduction in sugar, energy and caffeine content and overall energy drinks consumption could be beneficial in reducing sugar, energy and caffeine intake of consumers of energy drinks.

scholarly journals Reformulation and Priorities for Reducing Energy Density; Results from a Cross-Sectional Survey on Fat Content in Pre-Packed Cakes and Biscuits Sold in British Supermarkets

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1216 ◽  
Author(s):  
Roberta Alessandrini ◽  
Feng J. He ◽  
Kawther M. Hashem ◽  
Monique Tan ◽  
Graham A. MacGregor
Keyword(s):  
Energy Density ◽  
Energy Range ◽  
Sugar Content ◽  
Saturated Fat ◽  
Fat Content ◽  
Calorie Intake ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
The Mean ◽  
Total Fat

Cakes and biscuits contribute to energy, total and saturated fat and sugar in British diets. So far, the UK government has prompted manufacturers to reduce energy density in these products through a reduction of their sugar content. We conducted a cross-sectional survey of the fat content of cakes and biscuits available in nine UK supermarket chains. In cakes (n = 381), the mean total fat content was 17.9 ± 5.2 g/100 g (39% of the overall energy); range (1.4–35.6 g/100 g) and the average saturated fat content in cakes was 5.9 ± 3.4 g/100 g (13% of the overall energy); range (0.3–20 g/100 g). In biscuits (n = 481), the mean total fat content was 21.8 g ± 6.3 g/100 g (40% of the overall energy); range (0.7–38.9 g/100 g) and the average saturated fat content was 11.4 ± 4.9 g/100 g (23% of the overall energy); range (0.3–22.3 g/100 g). In both cakes and biscuits, total and saturated fat content was positively correlated with energy density. Our results show that cakes and biscuits sold in UK supermarkets are high in total and saturated fat, and that fat content contributes substantially to product energy density. Fat reformulation in these products would effectively reduce energy density, calorie intake and help prevent obesity. Fat reformulation should be implemented simultaneously with sugar reformulation and be focused on saturated fat, as this will have the additional effect of lowering LDL cholesterol.

scholarly journals Salt and sugars content of breakfast cereals in the UK from 1992 to 2015

2017 ◽  
Vol 20 (8) ◽  
pp. 1500-1512 ◽  
Author(s):  
Sonia Pombo-Rodrigues ◽  
Kawther M Hashem ◽  
Feng J He ◽  
Graham A MacGregor
Keyword(s):  
Salt Intake ◽  
Salt Content ◽  
Nutrition Information ◽  
Cross Sectional ◽  
Product Packaging ◽  
Salt Reduction ◽  
Free Sugars ◽  
Breakfast Cereals ◽  
Sugar Reduction ◽  
The Uk

AbstractObjectiveTo study the salt and sugars content of breakfast cereals sold in the UK between 1992 and 2015.DesignCross-sectional surveys on salt and sugars content collected from the nutrition information panel of breakfast cereals in 1992, 2004, 2006, 2009, 2012 and 2015.SettingAll major UK retailers operating at that moment in time (approximately ten).SubjectsThe salt and sugars content was collected from product packaging and the nutrition information panels.ResultsCereals consistently surveyed across all five years (n22) showed a significant reduction in salt content of 47 % (P<0·001). Sugars content of breakfast cereals (n 15), however, did not show a significant change; 25·65 g/100 g in 1992 and 22·45 g/100 g in 2015 (P=0·170). There was a large variation in salt and sugars content between different categories and within the same type of category.ConclusionsThe study shows the progressive reduction in salt content of breakfast cereals in the UK since 2004 as a result of the successful salt reduction programme, particularly the setting of incremental salt targets. Further reductions in salt content need to be made as cereals remain a major contributor to salt intake. Sugars content, however, has been consistently high due to the lack of a sugar reduction strategy. The research demonstrates that the sugars content of breakfast cereals in the UK is of concern, particularly in children’s breakfast cereals, with a typical serving (30 g) containing a third of a 4–6-year-old’s maximum daily recommendation (19 g/d) for free sugars intake in the UK. More can and should be done to reformulate, with an urgent need to set incremental sugar reduction targets.

scholarly journals Impact of a ban on the open display of tobacco products in retail outlets on never smoking youth in the UK: findings from a repeat cross-sectional survey before, during and after implementation

2019 ◽  
pp. tobaccocontrol-2018-054831 ◽  
Author(s):  
Allison Ford ◽  
Anne Marie MacKintosh ◽  
Crawford Moodie ◽  
Mirte A G Kuipers ◽  
Gerard B Hastings ◽  
...  
Keyword(s):  
Brand Awareness ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Tobacco Products ◽  
Point Of Sale ◽  
Cigarette Brand ◽  
The Mean ◽  
Never Smokers ◽  
The Uk ◽  
Smoking Susceptibility

BackgroundIn the UK, a ban on the open display of tobacco products at the point of sale (POS) was phased in between 2012 and 2015. We explored any impact of the ban on youth before, during and after implementation.MethodsA repeat cross-sectional in-home survey with young people aged 11–16 years old in the UK was conducted preban (2011, n=1373), mid-ban (2014, n=1205) and postban (2016, n=1213). The analysis focuses on the never-smokers in the sample (n=2953 in total). Preban, we quantified the associations of noticing cigarettes displayed at POS and cigarette brand awareness with smoking susceptibility. We measured any change in noticing cigarettes displayed at POS, cigarette brand awareness and smoking susceptibility between preban, mid-ban and postban. Postban, we assessed support for a display ban, perceived appeal of cigarettes and perceived acceptability of smoking as a result of closed displays.ResultsPreban, noticing cigarettes displayed at POS (adjusted OR [AOR]=1.97, 95% CI 1.30 to 2.98) and higher brand awareness (AOR=1.15, 95% CI 1.03 to 1.29) were positively associated with smoking susceptibility. The mean number of brands recalled declined from 0.97 preban to 0.69 postban (p<0.001). Smoking susceptibility decreased from 28% preban to 23% mid-ban and 18% postban (p for trend <0.001). Postban, 90% of never-smokers supported the display ban and indicated that it made cigarettes seem unappealing (77%) and made smoking seem unacceptable (87%).ConclusionsBoth partial and full implementation of a display ban were followed by a reduction in smoking susceptibility among adolescents, which may be driven by decreases in brand awareness.

scholarly journals Changes in the UK baby food market surveyed in 2013 and 2019: the rise of baby snacks and sweet/savoury foods

2020 ◽  
Vol 105 (12) ◽  
pp. 1162-1166 ◽  
Author(s):  
Ada Lizbeth Garcia ◽  
Louise Curtin ◽  
José David Ronquillo ◽  
Alison Parrett ◽  
Charlotte Margaret Wright
Keyword(s):  
Sugar Content ◽  
Baby Food ◽  
Infant Food ◽  
Nutritional Content ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Snack Foods ◽  
Food Market ◽  
The Uk ◽  
Age Range

ObjectiveTo assess how the baby food market in the UK has changed between 2013 and 2019.SettingUnited Kingdom.DesignA cross-sectional survey of all infant food products available to buy in the UK online and in-store collected in 2019. Nutritional content and product descriptions were recorded and compared with an existing 2013 database.Main outcome measuresChange in the proportion of products marketed to infants aged 4 months, proportion classified as sweet versus savoury, spoonable versus dry (snacks) average sugar content.ResultsFewer products were described as suitable for infants aged 4 months in 2019 (201, 23%) compared with 2013 (178, 43%; p<0.001), while the proportion for children in the 6–7-month age range increased (2013: 135, 33%; 2019: 369, 43%; p=0.001). The proportion of sweet and savoury products was unchanged; sweet spoonable products showed a small but significant decrease in sugar content (6%) between 2013 and 2019, but savoury spoonable products showed a 16% increase. Sweet snacks remained very sweet (~20 g/100 g median sugar at both time points). In the 2019 dataset, concentrated juice was added to 29% (n=253) of products and 18% (n=80) ‘savoury’ products comprised more than 50% sweet vegetables or fruit. The number and proportion of snacks increased markedly in 2019 (185, 21%) compared with 2013 (42, 10%; p=0.001) while the proportion of wet spoonable foods decreased (2013: 326, 79%; 2019: 611, 71%; p=0.001).ConclusionsFewer foods are now marketed to infants aged 4 months, but there has been no overall reduction in the sweetness of products and the increase in snack foods and the sweetness of savoury foods is a concern.

scholarly journals Experiences in academic publication among ENT trainees in the UK: results from a national survey

2021 ◽  
pp. 1-7
Author(s):  
S Shahidi ◽  
M S Osborne ◽  
G M Jama ◽  
S Bola ◽  
J Murphy
Keyword(s):  
Surgical Training ◽  
Full Time ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Surgical Trainees ◽  
Current Survey ◽  
Academic Publications ◽  
The Mean ◽  
Higher Surgical Training ◽  
The Uk

Abstract Objective This study aimed to provide an objective means of identifying patterns in academic publication among ENT trainees during their higher surgical training. Method A cross-sectional survey was distributed to ENT higher surgical trainees. Results A total of 153 ENT specialty trainees participated, giving a response rate of 46.5 per cent. Across all years of training, the mean number of first author publications was three and the mean number of non-first author publications was two. For trainees at specialty trainee year 8 level, these figures were nine and five, respectively. Participants with doctoral degrees and those in academic programmes published more papers but the mean difference was only significant for the doctoral subgroup (p < 0.0001). Those with additional undergraduate degrees and those in less than full-time training had an overall lower number of publications. Conclusion Participants in the current survey achieved a higher average number of academic publications than is presently required to successfully complete higher surgical training in ENT. It is hoped that these results act as a guide for trainees planning the research component of their training to ensure that they remain competitive at consultant interview.

scholarly journals Cross Sectional Survey on the Amount of Sugar Content in Cakes on Sale in Chennai and Its Correlation with Dental Caries

2020 ◽  
pp. 77-86
Author(s):  
Rachel Paul ◽  
Deepa Gurunathan
Keyword(s):  
Dental Caries ◽  
Sugar Content ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Total Sugars ◽  
Nutrition Labelling ◽  
High Sugar Content ◽  
Main Factors ◽  
Spss Software ◽  
Serving Size

Cakes are one of the most commonly consumed product by kids and adults and are consumed even more during special occasions. Packaged cake products have a lot of sugar content in them and sugar is one of the main factors causing dental caries in children. Keeping all this in mind this research was done to evaluate the correlation between the amount of cakes consumed and the incidence of dental craie in children. The data was collected from products packaging nutrition labelling provided by the company and also included the products name, pack weight, serving size, total sugars per 100 gms as well as per suggested serving size. A questionnaire was used to obtain the information on the correlation with dental caries. The data was collected and tabulated in excel sheet. The data analysis was done using SPSS software by IBM.  A total of 40 products were collected and tabulated. The average sugar content in cakes was 22.5 g. There was a large variation in sugar content between different cakes of the different categories within the same categories. Among the 40 products, 36 products showed a high sugar content when compared to the normal recommended dose for children. The study showed that the sugar content present in cakes was high and there can be a reduction in the amount of sugar present in it and thus reduce the risk of obesity and dental caries.

scholarly journals Sugar and energy content of carbonated sugar-sweetened beverages in Haidian District, Beijing: a cross-sectional study

BMJ Open ◽  
2018 ◽  
Vol 8 (8) ◽  
pp. e022048 ◽  
Author(s):  
Lizi Lin ◽  
Chenxiong Li ◽  
Chuyao Jin ◽  
Yuanzhou Peng ◽  
Kawther M Hashem ◽  
...  
Keyword(s):  
Energy Content ◽  
Sugar Content ◽  
Free Sugar ◽  
Cross Sectional Survey ◽  
Sugar Sweetened Beverages ◽  
Cross Sectional ◽  
Sugar Intake ◽  
Sweetened Beverages ◽  
Beijing China ◽  
Serving Size

ObjectiveThe consumption of carbonated sugar-sweetened beverages (CSSBs) is associated with a range of health problems, but little is known about the sugar and energy content of CSSBs in China. The study aimed to investigate the sugar and energy content of CSSBs in Beijing, China.Study designWe carried out a cross-sectional survey in 15 different supermarkets from July to October 2017 in Haidian District, Beijing.MethodsThe product packaging and nutrient labels of CSSBs were recorded by a snapshot in time to obtain company name, product name, serving size, and nutrient content, that is, carbohydrate, sugar and energy. For CSSB labels not showing sugar content, we used carbohydrate content as substitute. The sugar and energy content of CSSBs within each type of flavour were compared using Kruskal-Wallis test. The sugar content within the recommended levels was described using frequency. We also compared the sugar and energy content of top 5 CSSBs in terms of sales among three countries (China, UK and USA).ResultsA total of 93 CSSB products were found. The median sugar content was 9.3 (IQR: 5.7–11.2) g/100 mL, and the energy content was 38 (IQR: 23–46) kcal/100 mL. There were 79 products labelled ‘Red’ (high) per serving based on the criteria set in the UK (>11.25 g/100 mL). We found 62.4% of CSSBs had sugar content per serving that exceeds the daily free sugar intake for adults (25 g) recommended by the WHO. Some of the branded products sold in China had higher sugar content when they were compared with those in Western countries.ConclusionsCSSBs in Beijing, China have high sugar and energy content. Reduction in sugar content and serving size of CSSBs and taxation policy on beverages will be beneficial in reducing sugar intake in China.

scholarly journals Nutrition Profile of Products with Cartoon Animations on the Packaging: A UK Cross-Sectional Survey of Foods and Drinks

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 707
Author(s):  
Sonia Pombo-Rodrigues ◽  
Kawther M. Hashem ◽  
Monique Tan ◽  
Zoe Davies ◽  
Feng J. He ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Nutrition Labelling ◽  
Nutrient Profiling ◽  
Food And Drink ◽  
Quality Of Products ◽  
The Uk ◽  
Cartoon Characters

Background: Marketing, including the use of cartoon animations on packaging, has been shown to influence the food children choose to eat. This paper aims to determine the nutritional quality of UK food and drink products featuring child-friendly characters on pack. Methods: A comprehensive cross-sectional survey of food and drink with packaging appealing to children available in the UK. Products were classified high in fat, salt and/or sugar (HFSS) according to the UK nutrient profiling model and guidance for front of pack nutrition labelling. Logistic regression was used to determine whether there was a significant relationship between nutritional quality of products, and animation type. Results: Over half (51%) of 532 products with animations on packaging were classified as HFSS. Food products featuring unlicensed characters were significantly more likely to be deemed HFSS than those with licensed characters, according to both the nutrient profiling model (odds ratio (OR) 2.1, 95% CI: 1.3 to 3.4) and front of pack nutrition labelling system (OR 2.3, 95% confidence interval CI: 1.4 to 3.7). Conclusions: The use of cartoon characters on HFSS products is widespread. Policies to restrict the use of such marketing tactics should be considered to prevent children being targeted with unhealthy foods and drinks.

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