Comparative study of salt, total fat and sugar contents of mayonnaise and salad dressings from the Iranian market in 2017 and 2019

Background: Dietary intake of fat, salt and sugar is important for prevention of noncommunicable diseases; therefore, evaluation of these constituents in industrial packaged foods is necessary. Aims: To compare the levels of fat, salt and sugar in mayonnaise and salad dressings commercialized in the Islamic Republic of Iran in 2017 and 2019, and to monitor compliance with standard limits. Methods: The levels of fat, salt and sugar in 12 mayonnaise and 47 salad dressing samples collected from an Iranian market were evaluated according to the Iranian Institute of Standards and Industrial Research of Iran (ISIRI) and compared between 2017 and 2019. Results: We determined compliance with ISIRI limits and other standard targets. The salt content of mayonnaise samples significantly decreased from 2.03 (standard deviation; 0.3) g/100 g in 2017 to 1.61 (0.12) g/100 g in 2019 (P = 0.031). Total sugar level of mayonnaise samples significantly decreased from 5.97 (1.14) g/100 g in 2017 to 3.63 (0.53 g/100 g in 2019 (P = 0.005).The total sugar level of salad dressings significantly decreased from 8.97 (2.34 g/100 g in 2017 to 1.58 (2.65) g/100 g in 2019 (P = 0.039). Compliance of mayonnaise and salad dressing fat contents with ISIRI limits increased from 42.9% and 84.6% in 2017 to 100% and 90.5% in 2019, respectively. None of the mayonnaise samples met the British Food Standards Agency salt target (maximum 1.25 g/100 g) in 2017 and 2019. Conclusions: Reformulation of these products for reduction of salt and sugar content is necessary.

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National food policies in the Islamic Republic of Iran aimed at control and prevention of noncommunicable diseases

Eastern Mediterranean Health Journal ◽

10.26719/emhj.20.024 ◽

2020 ◽

Vol 26 (12) ◽

pp. 1556-1564 ◽

Cited By ~ 1

Author(s):

Masoumeh Moslemi ◽

Mehrnaz Kheirandish ◽

Ramin Nezhad Fard Mazaher ◽

Hedayat Hosseini ◽

Behrooz Jannat ◽

...

Keyword(s):

Public Awareness ◽

Action Plan ◽

World Health ◽

Noncommunicable Diseases ◽

Islamic Republic ◽

Traffic Light ◽

Saturated Fats ◽

Food Standards ◽

Islamic Republic Of Iran ◽

Food Policies

Background: Diet plays an important role in the risk of noncommunicable diseases. In the Islamic Republic of Iran, national activities were started after release of the World Health Organization’s (WHO) action plan on prevention and control of noncommunicable diseases. Aims: This study describes national food policies implemented by the government in order to reduce noncommunicable diseases in the country in line with WHO action plan. Methods: Newly adopted food standards and regulations linked to noncommunicable diseases from 2013 to 2018 were reviewed and the maximum permitted levels of salt and trans and saturated fats were compared in the old and new standards. Nutritional traffic light labelling to raise public awareness of healthy diets was evaluated. Results: Fifteen food standards associated with eight food items that make up a large share of the daily Iranian food basket and three that make up a small share were evaluated. Policies on salt included reduction in maximum permitted percentage in bread, cheese and doogh (a fermented drink) to 1%, 3% and 0.8%, respectively. For trans and saturated fats, maximum permitted percentages were set as 2–5% and 30–65% of edible oils and fats, respectively. Nutritional traffic light labelling, which indicates the content of salt, sugar, fat and trans fat in foods, has been mandatory for all foods since 2016. Conclusions: In view of the polices implemented to reduce the salt and fat/oil content of foods, significant decreases in noncommunicable diseases are expected in coming years in the country. However, further studies are needed to show the effectiveness of the interventions.

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PCN297 - IMPACT OF ECONOMIC SANCTIONS ON ACCESS TO NONCOMMUNICABLE DISEASES MEDICINES IN THE ISLAMIC REPUBLIC OF IRAN

Value in Health ◽

10.1016/j.jval.2018.09.379 ◽

2018 ◽

Vol 21 ◽

pp. S64

Author(s):

M. Kheirandish ◽

M. Varmaghani ◽

A. Kebriaeezadeh ◽

A.M. Cheraghali

Keyword(s):

Economic Sanctions ◽

Noncommunicable Diseases ◽

Islamic Republic ◽

Islamic Republic Of Iran

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Salt content of processed foods in the Islamic Republic of Iran, and compliance with salt standards

Eastern Mediterranean Health Journal ◽

10.26719/2021.27.7.687 ◽

2021 ◽

pp. 687-692

Author(s):

Fatemeh Zendeboodi ◽

Sara Sohrabvandi ◽

Elham Khanniri ◽

Parang Nikmaram ◽

Rozita Fanood ◽

...

Keyword(s):

Salt Content ◽

National Standards ◽

National Standard ◽

Islamic Republic ◽

Industrial Products ◽

Tomato Paste ◽

Islamic Republic Of Iran ◽

Tehran Province ◽

The Mean ◽

Made In

Background: The World Health Organization recommends a maximum daily salt intake of 5 g for adults; the Islamic Republic of Iran has national standards for salt content of foods. Aims: This study aimed to determine the salt content of industrial (made in large-scale food companies) and non-industrial (made in local stores using traditional methods) foods in Tehran province and compare it with the Iranian national standards. Methods: We determined the salt content of 555 industrial and non-industrial products from parts of Tehran province in 2016 and 2018. The types of foods examined were: canned vegetables, industrial and non-industrial pickled vegetables, industrial and non-industrial tomato paste/tomato sauce, industrial and non-industrial nuts, and non-industrial barberry juice. The salt content of each product and its compliance with Iranian national standards was evaluated. Results: The salt content of industrial tomato paste/sauce in 2016 (2.05 g/100 g) and non-industrial tomato paste/sauce in 2018 (2.37 g/100 g) was higher than the Iranian standard (1.5/2.0 g/100 g). The mean salt content of both industrial (1.97 g/100 g) and non-industrial (2.16 g/100 g) nuts was higher than the Iranian standard (1.88 g/100 g), as was the mean salt content of non-industrial juice (0.79 g/100 mL versus 0.25 g/100 mL). In 2018, only 48% and 40% of industrial and nonindustrial tomato pastes/sauces met the Iranian standard. Overall, industrial products conformed better with the national standard than non-industrial products. Conclusions: Efforts are needed to reduce the salt content of processed food in the Islamic Republic of Iran and ensure they meet the Iranian standards.

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Impact of economic sanctions on access to noncommunicable diseases medicines in the Islamic Republic of Iran

Eastern Mediterranean Health Journal ◽

10.26719/2018.24.1.42 ◽

2018 ◽

Vol 24 (01) ◽

pp. 42-51 ◽

Cited By ~ 3

Author(s):

Mehrnaz Kheirandish ◽

Vida Varahrami ◽

Abbas Kebriaeezade ◽

Abdol Majid Cheraghali

Keyword(s):

Economic Sanctions ◽

Noncommunicable Diseases ◽

Islamic Republic ◽

Islamic Republic Of Iran

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Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt, temperature and starter culture influence

Food Science and Technology International ◽

10.1177/10820132211036308 ◽

2021 ◽

pp. 108201322110363

Author(s):

Mirna Drašković Berger ◽

Anita Vakula ◽

Aleksandra Tepić Horecki ◽

Tatjana Peulić ◽

Marija Jokanović ◽

...

Keyword(s):

Principal Component Analysis ◽

Fermentation Process ◽

Sugar Content ◽

Starter Culture ◽

Salt Content ◽

Principal Component ◽

Total Sugar ◽

Total Acidity ◽

Total Sugar Content ◽

Physico Chemical

The influence of temperatures (18, 22 and 26°C), salt (60, 70 and 80 g/kg) and starter culture (0, 0.025 and 0.050 g/kg) on physico-chemical and microbiological changes during fermentation in cabbage heads were investigated. The experiment was set up in industrial conditions, samples were taken after 0, 5, 12, 27 and 62 days in order to determine the changes in color, texture, biogenic amines content, microbiological parameters, pH, aw, total sugar content, total acidity and salt content. Analysis of variance and Principal component analysis were applied to get a better overview of differences between samples and the similarities between different fermentation conditions. Significant color changes and softening of cabbage tissue did not occurred during the entire fermentation process. Cadaverine was not detected in samples containing starter culture, also the results were in range for maximum allowed putrescine and cadaverine doses for all cabbage samples. Total number of molds increased, contrary to number of yeasts on the last examined day in comparison with raw cabbage sample. Enterobacteriaceae were not detected after 5th fermentation day, while sharp increase of lactic acid bacteria number occurred until 12th day, and on the 12th fermentation day was in range of 7.82 to 9.84 log cfu/g. The fermentation process led to decrease in pH, aw and total sugar content, meanwhile total acidity 0.54%-0.89% and salt content 2.08%-3.19% in the cabbage heads increased, in comparison with raw sample where results for total acidity and salt content were 0.13% and 0.05%, respectively. Additionally, according Principal component analysis, temperature of fermentation had the greatest influence on the fermentation process, followed by the application of starter culture and then concentration of added salt.

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Reducing children's sugar intake through food reformulation: methods for estimating sugar reduction program targets, using New Zealand as a case study

American Journal of Clinical Nutrition ◽

10.1093/ajcn/nqz313 ◽

2019 ◽

Vol 111 (3) ◽

pp. 622-634 ◽

Cited By ~ 2

Author(s):

Helen Eyles ◽

Kathy Trieu ◽

Yannan Jiang ◽

Cliona Ni Mhurchu

Keyword(s):

Sugar Content ◽

Total Sugar ◽

Food Groups ◽

Step Process ◽

Pack Size ◽

Sugar Intake ◽

Reduction Program ◽

Packaged Foods ◽

Sugar Reduction

ABSTRACT Background Reducing sugar in packaged foods and beverages could help protect children's future health. Clear methods for the development of feasible yet impactful sugar reduction program targets are needed. Objectives To outline methods for the development of program targets that would reduce, by 20%, the total sugar content of packaged foods and beverages commonly consumed by children. New Zealand (NZ) is used as a case study. Methods Sugar content and pack size targets were developed using a 6-step process informed by the UK sugar and salt reduction programs. Food groups contributing ≥2% to children's total sugar intake were identified using national dietary survey data. Consumption volume, sugar content, and pack size were obtained from household panel data linked with a packaged food composition database. Category-specific targets were set as 20% reductions in sales-weighted means adjusted for feasibility, i.e., ∼1/3 of products already meeting the target, and alignment with existing, relevant targets. Results Twenty-two food groups were identified as major contributors to NZ children's total sugar intake. Mean reductions required in sugar content and pack size to meet the targets were 5.2 g per 100 g/mL (26%) and 61.2 g/mL/pack (23%), respectively. The percentage of products already meeting the sugar targets ranged from 14% for electrolyte drinks and flavored dairy milk to 50% for cereal bars, and for pack size targets compliance ranged from 32% for chocolate confectionary to 62% for fruit juices and drinks. Estimated reductions in annual household sugar purchases if the sugar and pack size targets were met were 1459 g (23%) and 286 g (6%), respectively. Conclusions Methods for the development of sugar and pack size reduction targets are presented, providing a robust, step-by-step process for countries to follow. The results of the case study provide a suggested benchmark for a potential national sugar reduction program in NZ.

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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 ◽

10.3390/nu13103404 ◽

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.

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Changes in Nutrient Declaration after the Food Labeling and Advertising Law in Chile: A Longitudinal Approach

Nutrients ◽

10.3390/nu12082371 ◽

2020 ◽

Vol 12 (8) ◽

pp. 2371

Author(s):

Daiana Quintiliano Scarpelli ◽

Anna Christina Pinheiro Fernandes ◽

Lorena Rodriguez Osiac ◽

Tito Pizarro Quevedo

Keyword(s):

Sugar Content ◽

Total Sugar ◽

Food Labeling ◽

Food Groups ◽

Warning Label ◽

Total Sugar Content ◽

Packaged Foods ◽

Advertising Law ◽

Sugary Beverages ◽

The Impact

Chile has implemented several strategies to decrease the burden of obesity and chronic diseases. The Food Labeling and Advertising Law (Law 20.606) requires a front-of-package “high in” warning label when energy and nutrients of concern (ENC) (total sugar, saturated fats, sodium) exceed established limits. This study aims to evaluate the impact of Law 20.606 on the ENC declaration of packaged foods in Chile, before and after the law implementation. We analyzed food nutritional labeling declarations from 70% of the most consumed packaged foods in Chile. Data collection was conducted in 2013 and 2019 in Santiago. Pictures from all sides of the package were taken from 476 products, classified into 16 food groups. All food groups had changes in the ENC declaration during the study period. Total sugar content showed the highest reduction (−15.0%; p = 0.001). Dairy, confitures and similar and sugary beverages had the greatest reduction in energy and total sugar content (p < 0.01). Energy, total sugar and sodium front of package “high in” simulation was significantly reduced in dairy, sugary beverages, flour-based foods, confitures and similar, fish and seafoods, fats and oils, spices, condiments and sauces and sugars (p < 0.05). We observed that companies reformulated products to adapt to the new regulation.

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