scholarly journals Package design and nutritional profile of foods targeted at children in supermarkets in Montevideo, Uruguay

2017 ◽  
Vol 33 (5) ◽  
Author(s):  
Ana Giménez ◽  
Luis de Saldamando ◽  
María Rosa Curutchet ◽  
Gastón Ares
Keyword(s):  
Saturated Fat ◽  
Great Majority ◽  
Marketing Strategies ◽  
Package Design ◽  
Nutrient Profile ◽  
Nutritional Profile ◽  
Wide Range ◽  
Total Fat ◽  
Health Organization ◽  
Cartoon Characters

Abstract: Marketing of unhealthy products has been identified as one of the main characteristics of the food environment that negatively affects children’s eating patterns. Restrictions on advertising of unhealthy foods to children have already been imposed in different countries. However, marketing strategies are not limited to broadcast and digital advertising, but also include package design. In this context, the current study aimed to describe the food products targeted at children and sold in supermarkets in Montevideo, Uruguay, in terms of package design and nutrient profile. Two supermarkets in Montevideo were selected for data collection. In each supermarket, all products targeted at children were identified. Products were analyzed in terms of package design and nutritional profile, considering the Pan American Health Organization Nutrient Profile Model. A total of 180 unique products were identified, which included a wide range of product categories. The great majority of the products corresponded to ultra-processed products with excessive amounts of sodium, free sugars, total fat, saturated fat, and/or trans fat, which are not recommended for frequent consumption. Several marketing strategies were identified in the design of packages to attract children’s attention and drive their preferences. The most common strategies were the inclusion of cartoon characters, bright colors, childish lettering, and a wide range of claims related to health and nutrition, as well as the products’ sensory and hedonic characteristics. The study’s findings provide additional evidence on the need to regulate packaging of products targeted at children.

An exploration of food industry led reformulation on fortified food staples in Ireland

2020 ◽  
Author(s):  
Daragh McMenemy ◽  
Frances Kelly ◽  
Mary Rose Sweeney
Keyword(s):  
Food Industry ◽  
Saturated Fat ◽  
Microsoft Excel ◽  
Nutrient Profile ◽  
Fortified Food ◽  
Prevalence Of Obesity ◽  
The Mean ◽  
Total Fat ◽  
Food Staples ◽  
Serving Sizes

Abstract Background Food industry led reformulation efforts have attempted to address the prevalence of obesity by modifying nutrient compositions in food products. This study explored progress in nutrient composition alterations in products in Irish supermarkets by comparing the nutrient labels of products sold in 2014 and 2017. Methods We conducted two supermarket audits in 2014 and 2017 to examine the changes in the nutrient profile of cereals, breads, spreads, unflavoured milks, yogurts and juices. Information on the nutrients of interest to the study (energy, protein, fat, carbohydrate, saturated fat, salt, sugar and some micronutrients) were extracted and stored in Microsoft Excel. The nutrient profile of each product was compared across the two timepoints. Our study shows that the mean level of sugars in cereals remains high and that the mean level of salt remains high in cereals, breads, and spreads. Results In total, 143 products were directly compared (86 cereals, 26 breads, 17 spreads and 14 milks). Our study shows that the composition of salt and sugar in cereal, bread, spreads and milk has declined by 12 and 7%, respectively. Saturated fat has declined in cereals (7%), but has increased in breads (12%), spreads (1%), and milks (5%). Manufacturers increased the serving sizes in nine cereals and one milk. Conclusions From a population health perspective, the results are encouraging but care should be exercised by the food industry not to allow total fat and saturated fat levels to creep upwards. Further research and engagement of public health specialists and the food industry are needed.

scholarly journals Nutrient Composition of Foods Marketed to Children or Adolescents Sold in the Spanish Market: Are They Any Better?

2020 ◽  
Vol 17 (20) ◽  
pp. 7699
Author(s):  
Marta Beltrá ◽  
Keila Soares-Micoanski ◽  
Eva-Maria Navarrete-Muñoz ◽  
Ana B. Ropero
Keyword(s):  
Children And Adolescents ◽  
Nutritional Value ◽  
Eating Habits ◽  
Saturated Fat ◽  
Food Group ◽  
Free Sugar ◽  
Nutrient Profile ◽  
Lower Protein ◽  
Pan American ◽  
Health Organization

Healthy eating is essential for the growth and development of children and adolescents. Eating habits established in childhood continue into adulthood. In Spain, the frequent promotion of foods with low nutritional value is already considered a threat to the health of the population, particularly to children and adolescents. In this work, we analyse 3209 foods from the Food Database, BADALI. Foods were classified as marketed to children or adolescents according to the advertising on the packaging, television or internet. We found that 17.5% of foods in the database were marketed to this population and 97% of those were considered unhealthy following the Pan American Health Organization Nutrient Profile Model (PAHO-NPM). In the total of foods for children or adolescents, 61.5% were high in fat, 58.5% in free-sugar, 45.4% in saturated fat and 45% in sodium. Foods marketed to them presented higher amounts of carbohydrates and sugar, while lower protein and fibre content than the rest. There was also considerable variability in levels of the other nutrients found in these products, which depended largely on the food group. According to our findings, there is a tendency for products marketed to children or adolescents to be unhealthy and of a poorer nutritional quality than those not targeted at them.

scholarly journals Comparison of Food Composition Databases from Two Popular Commercial Nutrition Apps with a Research Food and Nutrient Database

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1369-1369
Author(s):  
Annie Lin ◽  
Nancy Morgan ◽  
Agnes Kwon ◽  
Christy Tangney ◽  
Linda Van Horn ◽  
...  
Keyword(s):  
Intraclass Correlation ◽  
Saturated Fat ◽  
Food Composition ◽  
Sensitivity Analyses ◽  
Food Groups ◽  
Total Carbohydrate ◽  
Funding Sources ◽  
Wide Range ◽  
Total Carbohydrates ◽  
Total Fat

Abstract Objectives Increasing interest in using commercial nutrition apps to evaluate energy intake and diet quality warrants further investigation of how diet data are being analyzed by clinicians. Few studies have compared food composition databases from commercial apps with a validated nutrient database used by the scientific community. We investigated the reliability of MyFitnessPal (v19.4.0) and 2017 CalorieKing databases with the 2017 Nutrition Coordinating Center Nutrition Data System for Research (NDSR) database. Methods The 50 most consumed foods were identified from an urban weight loss study. A single investigator searched each database to document data on calories and nutrients (i.e., total carbohydrates, sugars, fiber, protein, and total and saturated fat). Intraclass correlation coefficient (ICC) analyses evaluated the reliability between each commercial database with the NDSR; an ICC ≥ 0.90 was considered excellent; 0.75 to < 0.90 as good; 0.50 to < 0.75 as moderate; and < 0.50 as poor. Sensitivity analyses determined whether reliability differed by most frequently consumed food groups. Results The 3 most frequently consumed food groups were Fruits (15 items), Vegetables (13 items) and Protein (9 items). There was excellent reliability between CalorieKing and NDSR for all diet data (ICC range = 0.90–1.00). Between MyFitnessPal and NDSR, calories and nutrients had excellent reliability (ICC range = 0.90–1.00), except for total fat (ICC = 0.89) and fiber (ICC = 0.67). Sensitivity analyses showed good to excellent reliability between both commercial databases with NDSR for Vegetables and Protein groups (ICC range = 0.86–1.00). However, MyFitnessPal and NCC had poor reliability in calories, total carbohydrate, and fiber within the Fruit group (ICC range = 0.33–0.43). Conclusions CalorieKing had stronger agreement with NDSR. The wide range of ICCs between MyFitnessPal and NDSR is attributed to poor reliability among foods within the Fruit group. Our findings illustrate variability in nutrient data across commercial databases that can impact use in clinical nutrition analysis and translation of evidence-based interventions into practice. Future studies are needed to compare other popular commercial mobile nutrition apps with NDSR and/or other validated nutrient databases. Funding Sources The first author is supported by the National Cancer Institute.

scholarly journals Nutritional Quality and Degree of Processing of Children’s Foods Assessment on the French Market

Nutrients ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 171
Author(s):  
Celine Richonnet ◽  
Françoise Mosser ◽  
Elisabeth Favre ◽  
Martine Robert ◽  
Françoise Martin ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Food Packaging ◽  
Eating Habits ◽  
Food Stores ◽  
Nutrient Profile ◽  
Nutritional Profile ◽  
Profile Model ◽  
System 2 ◽  
Cartoon Characters ◽  
Group D

Food packaging marketing techniques which appeal to children (such as cartoon characters and brand mascots) affect children’s choices, preferences, and eating habits. Several studies have assessed the nutritional quality of food intended to children in various countries and concluded that most were high in fat, salt, and sugar (HFSS) and ultra-processed foods. The aim of this study is to analyse products intended for children over the age of 3 (foods and beverages with relevant marketing elements on the packaging) available on the French market as regards: (1) nutritional quality, based on the Nutri-Score labelling system, (2) compliance with expected nutritional profile suitable for children, according to the criteria of the WHO Europe Nutrient Profile Model, and (3) degree of processing, as defined by the NOVA classification, from packaging collected in 20 stores (hyper/supermarkets, hard-discount retail chains, and organic food stores). The marketing strategies most often used on children’s products are cartoons (97.22%; n = 1120) and mascots (77.78%; n = 896). A total of 1155 products were included in the study, most of which were sugary foods: almost a quarter of the products in the sample (23.81%; n = 275) list a sweetener as the first ingredient, and most of them (89.52%; n = 1034) contain free sugars according to the WHO definition. All the products included in our study feature marketing elements targeting on the packaging, yet 94.88% do not meet the criteria of the WHO Europe Nutrient Profile Model. Most (58.68%; n = 676) belong to Nutri-Score groups D and E, with the highest proportion in group D (39.32%; n = 453) and are ultra-processed (87.97%; n = 1016), especially through the use of flavourings and ultra-processed sugars. Using the Nutri-Score, the WHO Europe Nutrient Profile Model, and the NOVA classification, this study suggests that a significant share of pre-packaged foods marketed to children do not have an adequate nutritional profile. As such, measures are needed to regulate what marketing elements aimed at children can be included on packaging, based on these criteria.

scholarly journals Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4225
Author(s):  
Roberta Alessandrini ◽  
Mhairi K. Brown ◽  
Sonia Pombo-Rodrigues ◽  
Sheena Bhageerutty ◽  
Feng J. He ◽  
...  
Keyword(s):  
Energy Density ◽  
Salt Content ◽  
Meat Products ◽  
Saturated Fat ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Product Packaging ◽  
Nutrient Profile ◽  
Total Fat ◽  
The Uk

Plant-based meat (PBM) has been gaining popularity due to increasing concerns over health, animal welfare, and environmental issues linked to animal foods. This study aimed to compare the nutrient profile of PBM with equivalent meat products. We conducted a cross-sectional survey of 207 PBM and 226 meat products available from 14 retailers in the UK. We extracted data on energy density, total and saturated fat, protein, fiber, and salt per 100 g from product packaging and calculated the nutrient profile of each product. Compared to meat, PBM had significantly lower energy density, total fat, saturated fat, protein, and significantly higher fiber. Salt content was significantly higher in five out of six PBM categories. Based on the UK’s Nutrient Profiling Model, 14% of PBM and 40% of meat products were classified as “less healthy” (p < 0.001). When considering the UK’s front-of-pack labelling criteria 20% of the PBM and 46% of meat products were considered high in either total fat, saturated fat, or salt (p < 0.001). Nearly three quarters of PBM products did not meet the current UK salt targets. PBM products have a better nutrient profile compared to meat equivalents. However, more progress is needed to reduce salt in these products.

scholarly journals Association between ultra-processed food consumption and the nutrient profile of the Colombian diet in 2005

10.21149/9038 ◽  
2019 ◽  
Vol 61 (2, Mar-Abr) ◽  
pp. 147 ◽  
Author(s):  
Diana C Parra ◽  
Maria Laura Da Costa-Louzada ◽  
Jean-Claude Moubarac ◽  
Renata Bertazzi-Levy ◽  
Neha Khandpur ◽  
...  
Keyword(s):  
Food Consumption ◽  
Food Processing ◽  
Daily Intake ◽  
Saturated Fat ◽  
Free Sugar ◽  
Processed Food ◽  
Nutrient Profile ◽  
Dietary Records ◽  
Total Fat ◽  
Food And Drink

Objective. To evaluate the consumption of ultra-processed food and drink products and its association with the nutrient profile of the Colombian diet in 2005. Materials and methods. Food consumption based on 24-hour dietary records from 38 643 men and women was classified into four NOVA groups according to the extent and purpose of food processing. Results. Ultra-processed food and drink products represented 15.9% of the total energy daily intake, compared to 63.3% from minimally processed food, 15.8% from processed culinary ingredients, and 4.9% from processed food. Non-ultra-processed food items had a healthier nutritional profile compared to ultra-processed items in terms of contribution to total calories from protein, carbohydrates, total fat, saturated fat, free sugar, fiber and energy density. Conclusions. Ultra-processed food products have a less healthy nutrient profile than non-ultra-processed ones. An increase in the consumption of these foods must be prevented within Colombia

As(III) Removal by Dynamic Adsorption onto Amberlite XAD7 Functionalized with Crown Ether and Doped with Fe(III) Ions

2019 ◽  
Vol 70 (7) ◽  
pp. 2330-2334
Author(s):  
Mihaela Ciopec ◽  
Adina Negrea ◽  
Narcis Duteanu ◽  
Corneliu Mircea Davidescu ◽  
Iosif Hulka ◽  
...  
Keyword(s):  
Adsorption Process ◽  
Arsenic Removal ◽  
Arsenic Concentration ◽  
Fixed Bed ◽  
World Health ◽  
Arsenic Content ◽  
Arsenic Adsorption ◽  
Stage Of Development ◽  
Wide Range ◽  
Health Organization

Arsenic content in groundwater�s present a wide range of concentration, ranging from hundreds of micrograms to thousands of micrograms of arsenic per litter, while the maximum permitted arsenic concentration established by World Health Organization (WHO) is 10 mg L-1. According to the WHO all people, regardless of their stage of development and their social economic condition, have the right to have access to adequate drinking water. The most efficient and economic technique used for arsenic removal is represented by adsorption. In order to make this remediation technique more affordable and environmentally friendly is important to new materials with advance adsorbent properties. Novelty of present paper is represented by the usage of a new adsorbent material obtained by physical - chemical modification of Amberlite XAD polymers using crown ethers followed by iron doping, due to well-known affinity of arsenic for iron ions. Present paper aims to test the obtained modified Amberlite polymer for arsenic removal from real groundwater by using adsorption in a fixed bed column, establishing in this way a mechanism for the adsorption process. During experimental work was studied the influence of competing ions from real water into the arsenic adsorption process.

scholarly journals The Effect of Dietary Intake and Nutritional Status on Anthropometric Development and Systemic Inflammation: An Observational Study

2021 ◽  
Vol 18 (11) ◽  
pp. 5635
Author(s):  
Roxana Maria Martin-Hadmaș ◽  
Ștefan Adrian Martin ◽  
Adela Romonți ◽  
Cristina Oana Mărginean
Keyword(s):  
Serum Proteins ◽  
Caloric Intake ◽  
Saturated Fat ◽  
The Body ◽  
Total Serum ◽  
Fat Intake ◽  
Trans Fats ◽  
Study Objective ◽  
Inflammatory Status ◽  
Total Fat

(1) Background: Daily caloric intake should aim to reduce the risk of obesity or poor anthropometric development. Our study objective was to analyze the association between food consumption, inflammatory status and anthropometric development; (2) Methods: We performed a prospective observational analytical research during September 2020 and April 2021 on a group of 160 healthy subjects, aged between 6 and 12 years old, by analyzing food ingestion, the basal metabolic rate, anthropometric development and the inflammatory status; (3) Results: IL-6 was significantly correlated to the sum of skinfolds, along with both serum proteins and triglycerides. The skin folds were significantly correlated with the caloric intake and with total fat intake, next to saturated and trans fats. Unlike the skin folds, the body weight was significantly correlated with the caloric intake along with some vitamins, such as Vitamin A and Vitamin B12. Inactive mass increased with excessive folic acid, Vitamin E, Vitamin K and saturated fat intake; (4) Conclusions: The inflammatory status was influenced by the ingestion of micronutrients, total serum lipids and proteins. The anthropometric development was associated with the ingestion of carbohydrates, energy balance and energy intake. We can conclude that daily menu and nutrition imbalances can influence both the risk of obesity and the inflammatory status.

scholarly journals The Search for Natural and Synthetic Inhibitors That Would Complement Antivenoms as Therapeutics for Snakebite Envenoming

Toxins ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 451
Author(s):  
José María Gutiérrez ◽  
Laura-Oana Albulescu ◽  
Rachel H. Clare ◽  
Nicholas R. Casewell ◽  
Tarek Mohamed Abd Abd El-Aziz ◽  
...  
Keyword(s):  
Snake Venom ◽  
Serine Proteinase ◽  
Global Strategy ◽  
World Health ◽  
Wide Range ◽  
Variable Chemical ◽  
Snake Venom Metalloproteinase ◽  
Health Organization ◽  
The Impact ◽  
Natural And Synthetic

A global strategy, under the coordination of the World Health Organization, is being unfolded to reduce the impact of snakebite envenoming. One of the pillars of this strategy is to ensure safe and effective treatments. The mainstay in the therapy of snakebite envenoming is the administration of animal-derived antivenoms. In addition, new therapeutic options are being explored, including recombinant antibodies and natural and synthetic toxin inhibitors. In this review, snake venom toxins are classified in terms of their abundance and toxicity, and priority actions are being proposed in the search for snake venom metalloproteinase (SVMP), phospholipase A2 (PLA2), three-finger toxin (3FTx), and serine proteinase (SVSP) inhibitors. Natural inhibitors include compounds isolated from plants, animal sera, and mast cells, whereas synthetic inhibitors comprise a wide range of molecules of a variable chemical nature. Some of the most promising inhibitors, especially SVMP and PLA2 inhibitors, have been developed for other diseases and are being repurposed for snakebite envenoming. In addition, the search for drugs aimed at controlling endogenous processes generated in the course of envenoming is being pursued. The present review summarizes some of the most promising developments in this field and discusses issues that need to be considered for the effective translation of this knowledge to improve therapies for tackling snakebite envenoming.

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.

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