scholarly journals Nutritional Characteristics of Prepacked Feta PDO Cheese Products in Greece: Assessment of Dietary Intakes and Nutritional Profiles

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 253
Author(s):  
Evangelia Katsouri ◽  
Emmanuella Magriplis ◽  
Antonios Zampelas ◽  
George-John Nychas ◽  
Eleftherios H. Drosinos
Keyword(s):  
Policy Development ◽  
Saturated Fat ◽  
Dietary Reference Intake ◽  
Dietary Intakes ◽  
Nutrient Contents ◽  
Protected Designation Of Origin ◽  
Nutritional Characteristics ◽  
Feta Cheese ◽  
Cheese Products ◽  
Total Fat

Feta cheese, a protected designation of origin (PDO) food, is one of the most important Mediterranean food products. Although it is the cheese with the highest consumption in Greece, the nutritional characteristics of products available in the market, as well as their contribution to the Greek diet, have not been evaluated in detail. In the present study, the basic nutritional content of 81 prepacked feta cheese products available in the Greek market were recorded based on their labels. This was combined with consumption data to provide an overall picture of feta cheese’s contribution to the Greek diet. The nutrient contents per 100 g ranged as follows. Energy: 221–343 kcal, total fat: 20–29 g, saturated fat: 12.8–20.3 g, carbohydrates: 0–3.1 g, sugars: 0–3 g, proteins: 13.1–21.0 g and salt: 1.2–5.1 g. The median feta daily individual consumption was found to be 39 g, ranging from 20 g to 100 g (fifth and 95th percentiles, respectively). The nutritional intake analysis as a percentage of dietary reference intake (DRI) showed that saturated fat and salt are ranked on the top of the list, with intakes reaching 101.5% and 85% respectively. The products were also evaluated against five nutrient profile models and their potential use under statutory requirements and policy development are discussed.

scholarly journals Dietary Intake Assessment of Pre-Packed Graviera Cheese in Greece and Nutritional Characterization Using the Nutri-Score Front of Pack Label Scheme

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 295
Author(s):  
Evangelia Katsouri ◽  
Emmanuella Magriplis ◽  
Antonis Zampelas ◽  
Eleftherios H. Drosinos ◽  
George-John Nychas
Keyword(s):  
Dietary Intake ◽  
Salt Intake ◽  
Saturated Fat ◽  
Nutrient Contents ◽  
Intake Assessment ◽  
Dark Orange ◽  
Nutrients Intake ◽  
Total Fat ◽  
Dark Green ◽  
Dietary Intake Assessment

Gravieras are ‘gruyere’ type hard cheeses with a variety of different products and the second highest consumption in Greece. In this study, we present a dietary intake assessment and a nutritional characterization of pre-packed graviera products sold in the Greek market using Nutri-Score Front of Pack Label (FoPL). The nutrient contents of 92 pre-packed graviera products were combined with daily individual consumption data extracted from the Hellenic National Nutrition Health Survey (n = 93), attempting to evaluate the contribution of graviera’s consumption to the Greek diet. The analysis of nutrients’ intake as a Reference Intake (RI) percentage ranked saturated fat first on the nutrients’ intake list, with RI percentage ranging from 36.1 to 109.2% for the 95th percentile of consumption. The respective % RI for energy, total fat, carbohydrates, sugars, proteins and salt ranged from 12.7–20.7%, 21.6–50.4%, 0–3.1%, 0–6.1%, 37–57.1% and 6.3–42%. Nutri-Score classified 1% of the products to C—light orange class, 62% to D—orange and 37% to E—dark orange, while no products were classified to A—dark green or B—green classes. The comparison between the Nutri-Score classification and the nutrients’ intake assessment, also separately conducted within the classes, showed a higher salt intake after the consumption of products classified as D—orange and E—dark orange.

The impact of a complex workplace dietary intervention on Irish employees’ off-duty dietary intakes

2019 ◽  
Vol 35 (3) ◽  
pp. 544-554 ◽  
Author(s):  
Sarah Fitzgerald ◽  
Lynn Buckley ◽  
Ivan J Perry ◽  
Fiona Geaney
Keyword(s):  
Nutrition Education ◽  
Dietary Intervention ◽  
Positive Impact ◽  
Saturated Fat ◽  
Dietary Modification ◽  
Dietary Intakes ◽  
Dietary Interventions ◽  
Total Sugars ◽  
Total Fat ◽  
The Impact

Abstract A paucity of evidence exists regarding the impact of workplace dietary interventions on employees’ off-duty dietary intakes. This study assessed the impact of workplace dietary interventions that included nutrition education and environmental dietary modification both alone and in combination on employees’ dietary intakes inside (on-duty) and outside (off-duty) of work. A pre–post study on employees’ on and off-duty dietary intakes was undertaken. Data were obtained from a complex workplace dietary intervention study (Food Choice at Work Trial). Four manufacturing workplaces were allocated to: Control (n = 111), nutrition education (n = 226), environmental dietary modification (n = 113) and nutrition education and environmental dietary modification combined (n = 400) (2013–14). Seven- to nine-month follow-up data were obtained for 517 employees (61% response) [Control (n = 67), Education (n = 107), Environment (n = 71) and Combined (n = 272)]. Dietary intakes were measured using 24-h dietary recalls. Differences between on and off-duty mean dietary intakes were compared and regression analyses adjusted for potential confounders. Significant reductions in on-duty intakes of total fat (−14.2 g/day, p = 0.000), saturated fat (−7 g/day, p = 0.000), salt (−1.4 g/day, p = 0.000) and total sugars (−8.9 g/day, p = 0.003) were observed in the Combined and in the Environment [total fat (−11.4 g/d, p = 0.017) and saturated fat (−8.8 g/day, p = 0.000)]. In the Combined, significant changes were also observed in off-duty intakes of total fat (−10.0 g/day, p = 0.001), saturated fat (−4.2 g/day, p = 0.001), salt (−0.7 g/day, p = 0.020) and total sugars (−8.1 g/day, p = 0.020). Food service can have a positive impact in our everyday environments, including inside and outside of work. Dietary interventions combining nutrition education and environmental dietary modification can improve employees’ on and off-duty dietary intakes.

scholarly journals The impact of food industry reformulation, innovation and consumer preference on dietary intakes in Ireland: a probabilistic intake model

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Maeve Cushen ◽  
Noel Rogers ◽  
Rebecca Barron ◽  
Jasmin Wonik ◽  
Beata Stanek ◽  
...  
Keyword(s):  
Food Industry ◽  
Consumer Preferences ◽  
Saturated Fat ◽  
Consumer Preference ◽  
Rank Test ◽  
Dietary Intakes ◽  
Nutrient Intakes ◽  
Increased Risk ◽  
Total Fat ◽  
The Impact

AbstractStrong evidence exists linking poor diet to increased risk of overweight, obesity and non-communicable diseases. Reformulation initiatives, whereby the food industry gradually reduces energy, sodium, sugar, fat and saturated fat content of their products, are identified as important strategies to improve dietary intakes. The analysis aimed to examine the impact of voluntary reformulation, changes to products on the market and changes in consumer preferences on dietary intakes in Ireland from 2005 to 2017. Data on composition and volume sales (kg/ year) of products available on the market in 2005 and 2017 were collected from 15 Food Drink Ireland (FDI) member companies via online templates. These products were assigned to appropriate food and beverage groups identified in four Irish University Nutrition Alliance (IUNA) surveys of preschool children (1–4 years), children (5–12 years), teenagers (13–17 years) and adults (18–90 years). Assignment of FDI products to IUNA foods and beverages was carried out using weighted distributions for a given group of foods. The weightings were taken from the sales volumes of similar products relative to one another in a given category in a given year. Monte Carlo simulations were used to run the IUNA survey consumption data with both sets of weighted composition data from 2005 and 2017. The Creme Global intake model was used to estimate daily energy and nutrient intakes for all four populations during 2005 and 2017. The Wilcoxon-signed rank test was used to test for differences between the two years. Changes in both the products available on the market and market share of these products were observed from 2005 to 2017. The nutrient with the greatest intake reduction between the two years for all ages was sugar. Children and teens were the most affected, where total sugar intakes reduced by 3.2g/d and 2.7g/d, respectively. This reduction was primarily driven by the beverage category. There were modest saturated fat intake reductions observed for teens and adults (0.2g/d and 0.5g/d, respectively). Energy, total fat and sodium intakes for all ages remained relatively stable between the two years. This analysis highlights the impact of not only food industry efforts but also consumer choices on nutrient intakes in Ireland. It is worth noting that the data collected predates the sugar tax on sugar-sweetened beverages in Ireland. Reductions in sugar intakes were not compensated by total fat or energy increases.

scholarly journals Measuring the healthiness of child-targeted cereals: a study of the FoodSwitch platform in Sweden (Preprint)

2020 ◽  
Author(s):  
Karin Rådholm ◽  
Antoine Mottas ◽  
Veli-Matti Lappi ◽  
Johan Sundström ◽  
Bruce Neal ◽  
...  
Keyword(s):  
Salt Content ◽  
Saturated Fat ◽  
Public Health Issue ◽  
Major Public Health Issue ◽  
Breakfast Cereals ◽  
Star Rating ◽  
Nutritional Characteristics ◽  
Secondary Objective ◽  
Total Fat

BACKGROUND Childhood obesity is a major public health issue. The increase in consumption of foods with poor nutritional value, such as processed foods, contributes to this. Breakfast cereals are often advertised to be a healthy way to start the day, but the healthiness of these products varies greatly. OBJECTIVE Our main objective was to gather information about the nutritional characteristics of breakfast cereals in Sweden and to investigate the healthiness of products targeted at children compared to other cereals. A secondary objective was to evaluate the alignment between the Keyhole symbol and the Health Star Rating. METHODS Ready-to-eat breakfast cereals from the largest Swedish grocery retailers were collected using the FoodSwitch platform. Products were defined as targeting children if they presented features addressed to children on the package. RESULTS In all, information on 261 ready-to-eat cereals were examined. Child-targeted cereals (8%) were higher in sugar (22.3g/100g vs 12.8g/100g, P < .001) and lower in fiber (6.2g/100g vs 9.8g/100g, P < .001) and protein (8.1g/100g vs 10.5g/100g, P < .001). Total fat (3g/100g vs 10.5g/100g, P < .001) and saturated fat (0.8g/100g vs 2.6g /100g, P < .001) were also lower and no difference was found in salt content (P = .61). Fewer child-targeted breakfast cereals displayed an on-pack Keyhole label (5% vs 22%; P = .06) and the mean Health Star Rating values were 3.5 vs 3.8 (P = .07) for child-targeted cereals compared to others. A correlation was found between the Keyhole symbol and the Health Star Rating. CONCLUSIONS Ready-to-eat breakfast cereals targeted at children were less healthy overall compared to products not targeted at children. There is a clear need to improve the nutritional quality of child-targeted cereals.

Dietary Intakes

PEDIATRICS ◽  
1987 ◽  
Vol 80 (5) ◽  
pp. 797-806
Author(s):  
Theresa A. Nicklas ◽  
Rosanne P. Farris ◽  
Carolyn Major ◽  
Gail C. Frank ◽  
Larry S. Webber ◽  
...  
Keyword(s):  
Racial Differences ◽  
Dietary Habits ◽  
Saturated Fat ◽  
National Research Council ◽  
Black Children ◽  
Childhood And Adolescence ◽  
Dietary Intakes ◽  
White Children ◽  
Cholesterol Intake ◽  
Total Fat

Dietary patterns and racial differences in nutrient intake were observed in children 6 months to 4 years of age in the Bogalusa Heart Study. Even in this sample of young children, the composition of the intakes of the majority of children was not compatible with prudent recommendations of less than 35% and 10% of energy from total and saturated fat, respectively. Mean cholesterol intake of the 4-year-old children (390 mg) was approximately one half of the average daily adult levels. The polyunsaturated to saturated fatty acid ratio ranged from 0.41 to 0.53 and sucrose to starch ratio from 1.32 to 1.57, reflecting a high saturated fat and sucrose intake. White children had greater intakes of sucrose than black children; however, total fat and cholesterol intakes were greater in black children. Gender differences were noted among the 2, 3, and 4-year-old children: energy, sugar, and starch intakes were greater in boys, and cholesterol intake per 1,000 kcal was greater in girls. Mean intakes per 1,000 kcal in Bogalusa were higher for fat and carbohydrate and lower for protein than reported in the Second Health and Nutrition Examination Survey. However, when the National Research Council recommended dietary allowances for protein and energy are used for comparison, a more than adequate intake was noted in these children. The data found in this newborn-infant cohort contribute information regarding the early development of dietary habits that likely influence eating behavior in later childhood and adolescence.

scholarly journals Is Wheat Bread a Better Choice Than White Bread?

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 568-568
Author(s):  
Lynn Ulatowski ◽  
Marina Marusic
Keyword(s):  
Dietary Fiber ◽  
Saturated Fat ◽  
Wheat Bread ◽  
White Bread ◽  
Added Sugars ◽  
Funding Sources ◽  
Nutritional Analysis ◽  
Nutritional Characteristics ◽  
Total Carbohydrates ◽  
Total Fat

Abstract Objectives Are wheat bread products healthier than white bread products at sandwich restaurants? Methods An online nutritional analysis was conducted for wheat and white bread item from seven restaurants. Nutritional apps, including Cronometer (www.cronometer.com) and restaurant websites nutrition information were used to collect the data. Specifically, nutritional information was used to compare one wheat and one white bread product from each restaurant in the following nine categories: Calories, total fat, saturated fat, trans fat, sodium, cholesterol, total carbohydrates, dietary fiber, sugar, and protein. In order to maintain consistency, the data were normalized to weight of the bread product. Results The results suggest that what is determined a ‘healthy’ choice is dependent on the specific nutritional characteristics. For instance, white bread consistently showed lower Calories, total carbohydrates, added sugars, and sodium. However, the wheat bread had higher protein content and 2–3 times the dietary fiber compared to its white bread counterpart. Conclusions These results reinforce the idea that healthier choices may be individualized and underscores the trend towards personalized nutrition. Funding Sources None.

scholarly journals National Diet and Nutrition Survey: fat and fatty acid intake from the first year of the rolling programme and comparison with previous surveys

2011 ◽  
Vol 107 (3) ◽  
pp. 405-415 ◽  
Author(s):  
Gerda K. Pot ◽  
Celia J. Prynne ◽  
Caireen Roberts ◽  
Ashley Olson ◽  
Sonja K. Nicholson ◽  
...  
Keyword(s):  
Age Groups ◽  
Saturated Fat ◽  
Food Sources ◽  
First Year ◽  
Dietary Intakes ◽  
Nutrition Survey ◽  
Established Risk Factor ◽  
Adults And Children ◽  
Total Fat ◽  
The Uk

High saturated fat intake is an established risk factor for several chronic diseases. The objective of the present study is to report dietary intakes and main food sources of fat and fatty acids (FA) from the first year of the National Diet and Nutrition Survey (NDNS) rolling programme in the UK. Dietary data were collected using 4 d estimated food diaries (n896) and compared with dietary reference values (DRV) and previous NDNS results. Total fat provided 34–36 % food energy (FE) across all age groups, which was similar to previous surveys for adults. Men (19–64 years) and older girls (11–18 years) had mean intakes just above the DRV, while all other groups had mean total fat intakes of < 35 % FE. SFA intakes were lower compared with previous surveys, ranging from 13 to 15 % FE, but still above the DRV. Mean MUFA intakes were 12·5 % FE for adults and children aged 4–18 years and all were below the DRV. Meann-3 PUFA intake represented 0·7–1·1 % FE. Compared with previous survey data, the direction of change forn-3 PUFA was upwards for all age groups, although the differences in absolute terms were very small.Trans-FA intakes were lower than in previous NDNS and were less than 2 g/d for all age groups, representing 0·8 % FE and lower than the DRV in all age groups. In conclusion, dietary intake of fat and FA is moving towards recommended levels for the UK population. However, there remains room for considerable further improvement.

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 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 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.

Sign in / Sign up

Export Citation Format

Share Document