scholarly journals Sodium content and food additives in major brands of Brazilian children’s foods

2018 ◽  
Vol 23 (12) ◽  
pp. 4065-4075
Author(s):  
Antônio Zenon Antunes Teixeira
Keyword(s):  
Food Additives ◽  
Food Products ◽  
Sodium Content ◽  
Permissible Limit ◽  
Sodium Reduction ◽  
Salt Reduction ◽  
Corn Snacks ◽  
Packaged Food ◽  
Brazilian Children ◽  
Instant Noodles

Abstract The objective of this paper is to evaluate the sodium content and additive usage in packaged food products targeted at Brazilian children. Commercial database and manufactures’ websites were used to identify major brands of child-oriented foods. Samples were categorized as “children’s foods” (n = 214) and “infant’s foods” (n = 86). Nutrition Facts labels were used to calculate the median Na content (mg/serving, mg/kcal, and mg/100g); the ingredient lists to note the use of food additives. The sodium content found in samples varied widely among brands. The amount of sodium was high (> 210 mg/serving) in 20% of the products. Sodium density exceeded 1 mg/kcal in 40% of the products with the savory foods had the highest densities. More than 30% of the foods categories (corn snacks, filled biscuits, sliced loaf bread, and cereals) did not fulfill the 2014 sodium reduction targets. Food additives present in all children’s foods varied from two to nine additives numbers. However, some products had incredible numbers of additives, such as instant noodles and mini cakes. Although some infants’ foods categories were additives free, most products contained up to three numbers of additives. Continuing surveillance is crucial to evaluate the progress of salt reduction and to revise the maximum permissible limit of additives.

Sodium reduction in butter using microparticulated salt

2019 ◽  
Vol 121 (4) ◽  
pp. 874-881 ◽  
Author(s):  
Daniela da Costa de Oliveira ◽  
Amanda Cristina Cristina Andrade ◽  
Jéssica Guimarães ◽  
Jéssica Ferreira Rodrigues ◽  
Mariana Mirelle Pereira Natividade ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Scientific Information ◽  
Salt Content ◽  
Sodium Content ◽  
Sodium Reduction ◽  
Salt Reduction ◽  
Content Type ◽  
Significant Difference ◽  
Liquid Products ◽  
The Ideal

Purpose Excessive sodium intake is associated with several diseases. Accordingly, several measures, including microparticulate salt, have been adopted to reduce the salt contents of food products. However, no studies have reported the effectiveness of microparticulate salt in semisolid and liquid products. Accordingly, the purpose of this paper is to evaluate the application of microparticulate salt to reduce sodium contents in semisolid products. Design/methodology/approach The optimal salt content to be added in butter was defined by the just-about-right-scale test. Butter samples were prepared using microparticulate salt to achieve 25, 50 and 75 per cent reductions in conventional salt concentrations. Multiple comparison tests were performed to evaluate sample taste. Findings The ideal concentration of conventional salt to be added to butter was 2.16 per cent. Discriminative tests showed that samples with 25 and 75 per cent salt reduction showed significant differences (p ⩽ 0.05) compared with butter prepared at the ideal salt content, whereas the sample with 50 per cent salt reduction had no significant difference (p > 0.05). Thus, microparticulate salt showed higher salting power than conventional salt. These results indicated the effectiveness of microparticulate salt in the preparation of semisolid products with sodium reduction. Research limitations/implications More detailed studies about the reduced-sodium butter shelf life are necessary to verify the microparticulate salt application in the product preparation. Moreover, microparticulate salt application in semisolid and liquid products elaboration must be more investigated to better elucidate its practicability of reducing sodium content in these kinds of products. Therefore, researchers are encouraged to test the proposed propositions further. Practical implications Microparticulate salt has been successfully applied to reduce sodium in solid products, being added to the finished product surface. However, there are no studies that report its effectiveness in semisolid and liquid products, such as the butter, in which the salt is added during the product preparation. Thus, this research provides new scientific information to the food industry and research fields, to expand the knowledge of reduced-sodium products development using microparticulate salt with sensory quality. Originality/value No studies have evaluated the application of microparticulate salt for semisolid product preparation. Therefore, the findings will support the development of healthy products.

scholarly journals Monitoring Sodium Content in Processed Foods in Argentina 2017–2018: Compliance with National Legislation and Regional Targets

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1474
Author(s):  
Lorena Allemandi ◽  
Maria Victoria Tiscornia ◽  
Leila Guarnieri ◽  
Luciana Castronuovo ◽  
Enrique Martins
Keyword(s):  
Sodium Intake ◽  
Food Products ◽  
Sodium Content ◽  
Processed Foods ◽  
Food Groups ◽  
Sodium Reduction ◽  
Fish Products ◽  
Health Objectives ◽  
High Median ◽  
Selection Of

Sodium intake in Argentina has been estimated to be at least double the dose of 2000 mg/day recommended by WHO, mostly coming from processed foods. Argentina is one of the few countries in the world that have regulated sodium content in certain food products. This study presents an assessment of sodium content in a selection of food groups and categories as reported in the nutrient information panels. We surveyed 3674 food products, and the sodium content of 864 and 1375 of them was compared to the maximum levels according to the Argentinean law and the regional targets, respectively. All food categories presented high variability of sodium content. Over 90% of the products included in the national sodium reduction law were found to be compliant. Food groups with high median sodium, such as condiments, sauces and spreads, and fish and fish products, are not included in the national law. In turn, comparisons with the lower regional targets indicated that almost 50% of the products analyzed had sodium contents above the recommended values. This evidence suggests that enhancing sodium reduction in processed foods may be a necessity for public health objectives and it is also technically feasible in Argentina.

Examining the Use of Taste Enhancers in Instant Noodles and Public Perception of Monosodium Glutamate in Muscat, Oman

2020 ◽  
Vol 16 (2) ◽  
pp. 198-206
Author(s):  
Maryam Al-Azawi ◽  
Dima Altattan ◽  
Salma Khamis Ali ◽  
Majed Mamoun AbuKhader
Keyword(s):  
Pilot Study ◽  
Food Industry ◽  
Public Perception ◽  
Fruits And Vegetables ◽  
Monosodium Glutamate ◽  
Food Additives ◽  
Sodium Content ◽  
Large Numbers ◽  
The Media ◽  
Instant Noodles

Background: Monosodium Glutamate (MSG) is an extensively used additive in food industry as a taste enhancer and found naturally in fruits and vegetables. Aim: To examine and assess the use of taste enhancers and correlate with the amount of salt (sodium) in instant noodles sold in the Omani market. A pilot study was also conducted to assess public perception towards MSG use in these products. Methods: The different names and written forms of taste enhancers and salt (sodium) content are printed on the outer pack of instant noodles and 200 questionnaires distributed to public were recorded, collected respectively and subsequently analyzed. Results: There were 93 instant noodles varieties collected in which MSG was either not used (27.8%) or used alone (32.3%) or with other additives (39.9%). Three popular brands; Indomie (14 varieties), Maggie (9 varieties) and Koka (18 varieties), were considered for further examination for the number of food additives used and the correlation between MSG and salt (sodium) content. One of these brands has a significant amount of food additives used and in these products there is a tendency (p = 0.051) that the use of MSG is associated with reducing the amount of salt (sodium) content. The survey showed that public perception towards MSG is better among Asians. Noodles are popular among participants despite the awareness of the presence of MSG. Conclusion: Large numbers of noodles products contain MSG in addition to other additives. It seems that consumption of instant noodles is influenced by the culture or the media or the surrounding.

scholarly journals Labelling completeness and sodium content of packaged foods in India

2017 ◽  
Vol 20 (16) ◽  
pp. 2839-2846 ◽  
Author(s):  
Claire Johnson ◽  
Sudhir Raj Thout ◽  
Sailesh Mohan ◽  
Elizabeth Dunford ◽  
Clare Farrand ◽  
...  
Keyword(s):  
Food Products ◽  
Sodium Content ◽  
Nutritional Composition ◽  
Food Groups ◽  
Indian Government ◽  
Safety Standards ◽  
Department Of Health ◽  
Packaged Foods ◽  
The Uk ◽  
Packaged Food

AbstractObjectiveTo estimate the proportion of products meeting Indian government labelling regulations and to examine the Na levels in packaged foods sold in India.DesignNutritional composition data were collected from the labels of all packaged food products sold at Indian supermarkets in between 2012 and 2014. Proportions of products compliant with the Food Safety Standards Authority of India (FSSAI) regulations and labelled with Na content, and mean Na levels were calculated. Comparisons were made against 2010 data from Hyderabad and against the UK Department of Health (DoH) 2017 Na targets.SettingEleven large chain retail stores in Delhi and Hyderabad, India.SubjectsPackaged food products (n 5686) categorised into fourteen food groups, thirty-three food categories and ninety sub-categories.ResultsMore packaged food products (43 v. 34 %; P<0·001) were compliant with FSSAI regulations but less (32 v. 38 %; P<0·001) reported Na values compared with 2010. Food groups with the highest Na content were sauces and spreads (2217 mg/100 g) and convenience foods (1344 mg/100 g). Mean Na content in 2014 was higher in four food groups compared with 2010 and lower in none (P<0·05). Only 27 % of foods in sub-categories for which there are UK DoH benchmarks had Na levels below the targets.ConclusionsCompliance with nutrient labelling in India is improving but remains low. Many packaged food products have high levels of Na and there is no evidence that Indian packaged foods are becoming less salty.

scholarly journals U.S. Food Industry Progress Towards Salt Reduction Slowed Without Sodium Targets

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1726-1726
Author(s):  
Alyssa Moran ◽  
Jiangxia Wang ◽  
Andrea Sharkey ◽  
Erin Dowling ◽  
Christine Johnson Curtis ◽  
...  
Keyword(s):  
New York ◽  
Food Supply ◽  
Rate Of Change ◽  
Sodium Reduction ◽  
Weighted Mean ◽  
Salt Reduction ◽  
Funding Sources ◽  
Control And Prevention ◽  
Packaged Foods ◽  
Packaged Food

Abstract Objectives The National Salt Reduction Initiative (NSRI) achieved a 7% reduction in sodium in packaged foods between 2009 and 2014 through industry engagement, target setting, and food supply monitoring. The initiative was created as a model for federal action, but FDA has not yet finalized proposed sodium reduction targets, leaving a gap in U.S. sodium policy since 2014. This study assesses the extent to which reductions in sodium occurring during the NSRI continued after 2014. Methods We used data from the NSRI Packaged Food Database, a novel nutrition database linking national sales of top-selling products to nutrition information in 2009, 2012, 2014, and 2018. Generalized linear regressions estimated sales-weighted mean sodium density and the % of products meeting NSRI targets set for 2012 and 2014 at each time point. Generalized estimating equations accounted for products appearing in multiple years. Results Between 2009 and 2018, sales-weighted mean sodium density of U.S. packaged foods decreased 8.4%, with most of the decline (5.1%) occurring before 2012 (mean difference = −30mg/100g, P &lt; 0.001). The rate of change slowed from 2012–2014 (−10mg/100g, P = 0.037) and from 2014–2018 (−10mg/100g, P = 0.002). The proportion of U.S. packaged foods meeting the 2012 and 2014 targets increased from 27.7% to 40.9% and 13.6% to 19.7%, respectively, from 2009–2018; all changes occurred from 2009–2012. Among products in the top 80% of sales in all years, sodium declined 5.5% from 2009–2012 (−32 mg/100g, P &lt; 0.001) and 1.5% from 2012–2014 (−15 mg/100g, P = 0.029) due to reformulation, with no further changes after 2014. Products new to the marketplace after 2009 showed no decline in sodium density after 2012. Conclusions The rate of sodium reduction in the packaged food supply was not sustained following the end of the NSRI. Final FDA industry guidance can help turn attention back to prioritizing reducing sodium in the food supply. Funding Sources The NSRI Packaged Food Database was funded, in part, through a cooperative agreement with the Centers for Disease Control and Prevention. This research was supported by the New York City Department of Health and Mental Hygiene.

A survey of food allergen labeling and undeclared allergen residues in pre-packaged food products imported from Thailand

Food Control ◽  
2021 ◽  
Vol 124 ◽  
pp. 107881
Author(s):  
Chatchaporn Uraipong ◽  
Phuttachat Kaewdang ◽  
Nicki Shwe Yee ◽  
Masahiro Shoji ◽  
Nanju Alice Lee
Keyword(s):  
Food Allergen ◽  
Food Products ◽  
Packaged Food ◽  
Allergen Labeling

scholarly journals Knowledge, perception, and practice related to sodium intake among Malaysian adults: findings from the Malaysian Community Salt Study (MyCoSS)

2021 ◽  
Vol 40 (S1) ◽  
Author(s):  
Siew Man Cheong ◽  
Rashidah Ambak ◽  
Fatimah Othman ◽  
Feng J. He ◽  
Ruhaya Salleh ◽  
...  
Keyword(s):  
Logistic Regression ◽  
Regression Analysis ◽  
Logistic Regression Analysis ◽  
Sodium Intake ◽  
Dietary Sodium ◽  
Health Concern ◽  
Sodium Reduction ◽  
Salt Reduction ◽  
Complex Sample ◽  
Health Organization

Abstract Background Excessive intake of sodium is a major public health concern. Information on knowledge, perception, and practice (KPP) related to sodium intake in Malaysia is important for the development of an effective salt reduction strategy. This study aimed to investigate the KPP related to sodium intake among Malaysian adults and to determine associations between KPP and dietary sodium intake. Methods Data were obtained from Malaysian Community Salt Survey (MyCoSS) which is a nationally representative survey with proportionate stratified cluster sampling design. A pre-tested face-to-face questionnaire was used to collect information on socio-demographic background, and questions from the World Health Organization/Pan American Health Organization were adapted to assess the KPP related to sodium intake. Dietary sodium intake was determined using single 24-h urinary sodium excretion. Respondents were categorized into two categories: normal dietary sodium intake (< 2000 mg) and excessive dietary sodium intake (≥ 2000 mg). Out of 1440 respondents that were selected to participate, 1047 respondents completed the questionnaire and 798 of them provided valid urine samples. Factors associated with excessive dietary sodium intake were analyzed using complex sample logistic regression analysis. Results Majority of the respondents knew that excessive sodium intake could cause health problems (86.2%) and more than half of them (61.8%) perceived that they consume just the right amount of sodium. Overall, complex sample logistic regression analysis revealed that excessive dietary sodium intake was not significantly associated with KPP related to sodium intake among respondents (P > 0.05). Conclusion The absence of significant associations between KPP and excessive dietary sodium intake suggests that salt reduction strategies should focus on sodium reduction education includes measuring actual dietary sodium intake and educating the public about the source of sodium. In addition, the relationship between the authority and food industry in food reformulation needs to be strengthened for effective dietary sodium reduction in Malaysia.

Portable solid-state potentiometric sensor based on polymeric ion-exchanger for the assay of the controversial food colorant (sunset yellow)

2021 ◽  
Author(s):  
Manar Omar Heragy ◽  
Azza Mustafa ◽  
Eman Elzanfaly ◽  
Ahmed Sayed Saad
Keyword(s):  
Solid State ◽  
Food Additives ◽  
Daily Intake ◽  
Food Products ◽  
Potentiometric Sensor ◽  
Ion Exchanger ◽  
Sunset Yellow ◽  
Food Colorant

Food additives are chemicals added to enhance appearance, taste, or lifetime of food products. Authorities continuously update lists of the allowed additives and their daily intake limits. Thus, authorities and...

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