scholarly journals Methodology for the Determination of Fruit, Vegetable, Nut and Legume Points for Food Supplies without Quantitative Ingredient Declarations and Its Application to a Large Canadian Packaged Food and Beverage Database

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1127
Author(s):  
Laura Vergeer ◽  
Mavra Ahmed ◽  
Beatriz Franco-Arellano ◽  
Christine Mulligan ◽  
Kacie Dickinson ◽  
...  
Keyword(s):  
Food Label ◽  
Food Category ◽  
University Of Toronto ◽  
Information Program ◽  
Food And Beverage ◽  
Label Information ◽  
Packaged Foods ◽  
Packaged Food ◽  
The University

Nutrient profiling (NP) models are useful tools for objectively and transparently quantifying the nutritional quality of packaged foods and beverages. Many NP models incorporate ingredients beneficial for health (e.g., fruits, vegetables, nuts, legumes (FVNL)) in addition to less healthful nutrients or components, assigning points based on the proportion of the product that contains FVNL ingredients. However, with food labelling in most countries lacking mandatory quantitative ingredient declarations (QUIDs), there is potential for the estimation of FVNL points to be ambiguous and inconsistent. The purpose of this article was to describe the development and application of methodology for estimating FVNL points for products without QUIDs, based on the position of FVNL components within the ingredients list. Using this method, FVNL points were calculated for packaged foods and beverages in the University of Toronto Food Label Information Program 2017 database (n = 17,337). Distributions of FVNL points were examined overall and by food category. This study provides evidence of the feasibility of this method in distinguishing between products with differing amounts of FVNL ingredients. This method will be valuable for researchers and policymakers in ensuring consistent, objective and reproducible estimations of FVNL points—and consequently, assessments of product healthfulness—for food supplies without QUIDs.

scholarly journals Evaluating the Canadian Packaged Food Supply Using Health Canada’s Proposed Nutrient Criteria for Restricting Food and Beverage Marketing to Children

2020 ◽  
Vol 17 (4) ◽  
pp. 1250 ◽  
Author(s):  
Christine Mulligan ◽  
Anthea K. Christoforou ◽  
Laura Vergeer ◽  
Jodi T. Bernstein ◽  
Mary R. L’Abbé
Keyword(s):  
Food Label ◽  
Nutrient Criteria ◽  
Product Packaging ◽  
Policy Proposal ◽  
University Of Toronto ◽  
Information Program ◽  
Food And Beverage ◽  
National Public Health ◽  
Label Information ◽  
Packaged Food

Federally mandated restrictions on food and beverage marketing to kids (M2K) have been re-introduced as a national public health priority in Canada by the newly elected government, following the failure to implement a similar policy first proposed in 2016. This study examined the extent to which Canadian packaged foods, including products already displaying M2K on the packaging, would be permitted to be marketed, based on the nutrient criteria for marketing restrictions defined by Health Canada (in December 2018) as part of the previous policy proposal. Products from the University of Toronto Food Label Information Program 2013 database (n = 15,200) were evaluated using Health Canada’s published criteria: thresholds for sodium, sugars and saturated fats that products cannot exceed in order to be M2K. The proportion of products exceeding no thresholds (i.e., permitted to be M2K), the number of thresholds exceeded, and the proportion exceeding each individual threshold were calculated overall and in the subsample of products displaying M2K on the packaging (n = 747). Overall, 18.0% of products would be permitted to be M2K, versus 2.7% of products displaying M2K. Sodium was the most exceeded threshold overall (57.5% of products), whereas sugars was the most exceeded by products displaying M2K (80.1%). Only 4.7% of all products versus 10.4% of products displaying M2K exceeded all three thresholds. These results highlight the importance of reintroducing federal regulations restricting M2K in Canada and including marketing on product packaging in the regulatory scope.

Comparing how Canadian packaged food products align with the 2007 and 2019 versions of Canada’s Food Guide

2021 ◽  
Author(s):  
Christine Mulligan ◽  
Beatriz Franco-Arellano ◽  
Mavra Ahmed ◽  
Laura Vergeer ◽  
Kacie M Dickinson ◽  
...  
Keyword(s):  
Food Label ◽  
Nutrient Profile ◽  
Profile Model ◽  
Information Program ◽  
Food And Beverage ◽  
Label Information ◽  
Packaged Foods ◽  
Packaged Food ◽  
Health Canada ◽  
Future Work

In 2019, Canada’s Food Guide (CFG) was updated from the 2007 version. This study developed a food-based nutrient profile model (NPM) to evaluate the alignment of packaged food and beverage products with CFG 2019 and compared it with CFG 2007. Packaged products from the University of Toronto’s Food Label Information Program 2017 database were evaluated in terms of their alignment with CFG 2007 (using the Health Canada Surveillance Tool (HCST)) and CFG 2019 (using our newly developed CFG 2019 NPM). Agreement in alignment (e.g., products “in line” according to CFG 2019 NPM and in Tiers 1 or 2 according to the HCST) was calculated and differences in alignment and reasons for differences were quantified and described. Overall agreement in product alignment between CFG 2007 and 2019 was 81.9%, with fewer products aligned with CFG 2019: 16.4% vs. 31.8%, (X2 =189.12, p< 0.001). Differences in alignment varied across food categories (0.0-73.8%), explained by differences in CFG 2019, reflected in the CFG 2019 NPM (e.g., emphasis on avoiding processed foods, encouraging whole grains and low-fat dairy). This study presents a first step in assessing packaged foods’ alignment with CFG 2019; future work is needed to evaluate broader dietary adherence to the updated recommendations. Novelty Bullets: -A food-based nutrient profile model was developed based on the 2019 Canada’s Food Guide (CFG) and tested on packaged foods by comparing it to the nutrient-based Health Canada Surveillance Tool (HCST), based on CFG 2007. -Most (82%) packaged products were “not in line” with either CFG version.

scholarly journals The Level of Processing, Nutritional Composition and Prices of Canadian Packaged Foods and Beverages with and without Gluten-Free Claims

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1183
Author(s):  
Laura Vergeer ◽  
Beatriz Franco-Arellano ◽  
Gabriel B. Tjong ◽  
Jodi T. Bernstein ◽  
Mary R. L’Abbé
Keyword(s):  
Linear Models ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Gluten Free ◽  
Food Label ◽  
Nutrient Contents ◽  
Logistic Regression Models ◽  
University Of Toronto ◽  
Information Program ◽  
Label Information

Little is known about the healthfulness and cost of gluten-free (GF) foods, relative to non-GF alternatives, in Canada. This study compared the extent of processing, nutritional composition and prices of Canadian products with and without GF claims. Data were sourced from the University of Toronto Food Label Information Program (FLIP) 2013 (n = 15,285) and 2017 (n = 17,337) databases. Logistic regression models examined the association of NOVA processing category with GF claims. Calorie/nutrient contents per 100 g (or mL) were compared between GF and non-GF products. Generalized linear models compared adjusted mean prices per 100 g (or mL) of products with and without GF claims. The prevalence of GF claims increased from 7.1% in 2013 to 15.0% in 2017. GF claims appeared on 17.0% of ultra-processed foods, which were more likely to bear GF claims products than less-processed categories. Median calories and sodium were significantly higher in GF products; no significant differences were observed for saturated fat or sugars. Compared to non-GF products, adjusted mean prices of GF products were higher for 10 food categories, lower for six categories and not significantly different for six categories. Overall, GF claims are becoming increasingly prevalent in Canada; however, they are often less healthful and more expensive than non-GF alternatives, disadvantaging consumers following GF diets.

scholarly journals The Health Canada Surveillance Tool could be an effective method for assessing alignment with 2019 Canada's Food Guide

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Christine Mulligan ◽  
Beatriz Franco-Arellano ◽  
Mary R L'Abbe
Keyword(s):  
Saturated Fat ◽  
Dietary Guidelines ◽  
Food Label ◽  
Food Category ◽  
Total N ◽  
University Of Toronto ◽  
Label Information ◽  
Total Fat ◽  
Health Canada ◽  
Kappa Agreement

AbstractThe Health Canada Surveillance Tool (HCST), a Canadian nutrient profile (NP) model, assesses products’ adherence to the 2007 Canada's Food Guide (CFG), using thresholds for total fat, saturated fat, sugars and sodium. In 2019, new dietary guidelines were published (i.e., CFG 2019); however; the HCST has not been updated to reflect changes implemented in this new guide. Given suggestions to adapt previously validated NP models rather than create new models, this research aimed to assess whether the HCST could be a useful tool to assess alignment with updated dietary guidance. Specifically, the objective of this study was to test the agreement between products’ alignment with the CFG 2007 (as per the HCST) and products’ alignment with the recently released CFG 2019 guidelines. This study analyzed data from the University of Toronto Food Label Information Program (FLIP) 2017 database. FLIP contains label and nutrition information for prepackaged food products from top Canadian grocery retailers. Products were categorized into Tiers based on HCST thresholds: Tiers 1 and 2 were considered “in line” with dietary guidance, while Tiers 3, 4 and “Other” (i.e. foods not addressed by CFG) were considered “not in line”. Two raters independently classified foods according to their alignment to CFG 2019. Proportions of products that were considered “in line” with CFG 2007 and 2019 were calculated. Overall agreement between alignment with CFG 2007 and 2019 was determined by cross-classifications of the proportion of products considered “in line” or “not in line” with both CFG versions. Cohen's Kappa (κ) statistic tested the level of agreement (Interpretation of κ: 0.01–0.20, “slight”; 0.21–0.40, “fair”; 0.41–0.60, “moderate”; 0.61–0.80, “substantial”; and 0.81–0.99, “almost perfect”). Analyses were conducted overall and by Health Canada's Table of Reference Amounts for Food category. In total, n = 16,973 products were analyzed, with 98% inter-rater reliability for CFG 2019 alignment. Overall, 30.2% and 28.2% of products were “in line” with CFG 2007 and 2019, respectively, with 80.4% overall agreement and “moderate” kappa agreement (κ [95% CI]: 0.49 [0.46, 0.49]). Overall agreement in individual food categories ranged from 100% (Dessert Toppings, Sauces, Sugars and Sweets; κ: N/A) to 54.8% (Eggs, κ: 0.21 [-0.01, 0.4]). From these results, the HCST appears to be an effective NP model for assessing alignment with CFG 2019. Further analysis could elucidate specific areas for adaptation of the HCST to optimize its functionality in this context.

scholarly journals The Calorie and Nutrient Density of More- Versus Less-Processed Packaged Food and Beverage Products in the Canadian Food Supply

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2782 ◽  
Author(s):  
Laura Vergeer ◽  
Paige Veira ◽  
Jodi T. Bernstein ◽  
Madyson Weippert ◽  
Mary R. L’Abbé
Keyword(s):  
Saturated Fat ◽  
Classification Systems ◽  
Dietary Recommendations ◽  
Free Sugars ◽  
University Of Toronto ◽  
Nutrient Density ◽  
Food And Beverage ◽  
Processed Products ◽  
Packaged Food ◽  
The University

The association between the degree of processing and healthfulness of foods remains unclear. Most evidence of this relationship is based on dietary intake surveys rather than individual products and varies depending on the food processing classification system used. This study aimed to compare the nutritional quality of more- versus less-processed packaged foods and beverages in Canada, using a large, branded food database and two processing classification systems. Nutritional information for products (n = 17,269) was sourced from the University of Toronto FLIP 2017 database. Products were categorized using the NOVA and Poti et al. processing classification systems. Calories, sodium, saturated fat, total and free sugars, fibre and protein per 100 g (or mL) were examined by processing category using descriptive statistics and linear regression. Overall, the most-processed products under both systems were more likely to be lower in protein, and higher in total and free sugars, compared with less-processed foods (p < 0.05); the direction and strength of the association between other nutrients/components and level of processing were less consistent. These findings demonstrate that calorie- and nutrient-dense foods exist across different levels of processing, suggesting that food choices and dietary recommendations should be based primarily on energy or nutrient density rather than processing classification.

scholarly journals Comparison of nutrient profiling models for assessing the nutritional quality of foods: a validation study

2018 ◽  
Vol 120 (5) ◽  
pp. 567-582 ◽  
Author(s):  
Theresa Poon ◽  
Marie-Ève Labonté ◽  
Christine Mulligan ◽  
Mavra Ahmed ◽  
Kacie M. Dickinson ◽  
...  
Keyword(s):  
Convergent Validity ◽  
Trend Test ◽  
Food Label ◽  
Food Category ◽  
Nutrient Profiling ◽  
Information Program ◽  
Label Information ◽  
Armitage Trend Test ◽  
Using Data

AbstractNutrient profiling (NP) is a method for evaluating the healthfulness of foods. Although many NP models exist, most have not been validated. This study aimed to examine the content and construct/convergent validity of five models from different regions: Australia/New Zealand (FSANZ), France (Nutri-Score), Canada (HCST), Europe (EURO) and Americas (PAHO). Using data from the 2013 UofT Food Label Information Program (n15342 foods/beverages), construct/convergent validity was assessed by comparing the classifications of foods determined by each model to a previously validated model, which served as the reference (Ofcom). The parameters assessed included associations (Cochran–Armitage trend test), agreement (κ statistic) and discordant classifications (McNemar’s test). Analyses were conducted across all foods and by food category. On the basis of the nutrients/components considered by each model, all models exhibited moderate content validity. Although positive associations were observed between each model and Ofcom (all Ptrend<0·001), agreement with Ofcom was ‘near perfect’ for FSANZ (κ=0·89) and Nutri-Score (κ=0·83), ‘moderate’ for EURO (κ=0·54) and ‘fair’ for PAHO (κ=0·28) and HCST (κ=0·26). There were discordant classifications with Ofcom for 5·3 % (FSANZ), 8·3 % (Nutri-Score), 22·0 % (EURO), 33·4 % (PAHO) and 37·0 % (HCST) of foods (all P<0·001). Construct/convergent validity was confirmed between FSANZ and Nutri-Score v. Ofcom, and to a lesser extent between EURO v. Ofcom. Numerous incongruencies with Ofcom were identified for HCST and PAHO, which highlights the importance of examining classifications across food categories, the level at which differences between models become apparent. These results may be informative for regulators seeking to adapt and validate existing models for use in country-specific applications.

Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013–2017

2020 ◽  
Vol 23 (13) ◽  
pp. 2257-2267 ◽  
Author(s):  
Beatriz Franco-Arellano ◽  
JoAnne Arcand ◽  
Min Ah Kim ◽  
Alyssa Schermel ◽  
Mary R L’Abbé
Keyword(s):  
Fats And Oils ◽  
Cross Sectional Study ◽  
Food Label ◽  
Food Category ◽  
Cross Sectional ◽  
Information Program ◽  
Hydrogenated Oils ◽  
Label Information ◽  
The Mean ◽  
Total Fat

AbstractObjective:To assess the prevalence of partially hydrogenated oils (PHO), hydrogenated oils (HO) and/or both in Canadian packaged foods in 2013 and 2017 and to determine the mean trans-fatty acid (TFA) content of products declaring such oils.Design:Repeated cross-sectional study of the Food Label Information Program.Setting:Food labels (n 32 875) were collected from top Canadian grocery retailers in 2013 and 2017. Proportions of products declaring PHO, HO and/or both in the Ingredients List were calculated by year and food category. The percentage contribution of TFA (g) to total fat (g) was calculated and compared against the voluntary TFA limits, defined as <2 % of total fat content for fats and oils, and <5 % for all other foods. Foods exceeding limits were identified. The mean TFA content (in g/serving and per 100 g) was calculated for products with these oils.Results:The use of PHO, HO and/or both significantly decreased in Canadian foods from 2013 to 2017 (0·8 to 0·2 %, 5 to 2·4 % and 5·7 to 2·6 %, respectively, for PHO, HO and/or both). The mean TFA content of products containing PHO increased (0·34 to 0·57 g TFA/serving); although it was not statistically significant, it is still concerning that TFA content increased. The TFA content significantly decreased in foods with HO (0·24 to 0·16 g TFA/serving, P < 0·05) during 2013–2017.Conclusions:Products with PHO continue to be present in the Canadian marketplace, despite voluntary efforts to eliminate them. Products with HO should also be monitored, as they can also contribute to TFA content in foods.

scholarly journals Examining the nutritional quality of the product portfolios of major packaged food and beverage companies in Canada

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Laura Vergeer ◽  
Mavra Ahmed ◽  
Lana Vanderlee ◽  
Mary L'Abbé
Keyword(s):  
Food Supply ◽  
Nutritional Quality ◽  
Soft Drink ◽  
Saturated Fat ◽  
Food Label ◽  
Food Category ◽  
Food And Beverage ◽  
Packaged Food ◽  
Product Portfolios

AbstractCanada's food supply is abundant in energy-dense products containing excess amounts of sodium, saturated fat and free sugars, increasing Canadians' risk of developing obesity and non-communicable diseases. Food companies shape the food supply through their control over the formulation of their products; however, no studies have examined the healthfulness of products offered by different companies in Canada. This study aimed to assess and compare the nutritional quality of the product portfolios of major packaged food and beverage companies in Canada. Twenty-two top food companies were selected for study, representing a combined 50% and 73% of Canadian packaged food and beverage sales in 2018, respectively. This included 18 multinational companies, 2 Canadian manufacturers and 2 retailers with private-label brands. Nutritional information for products was sourced from the University of Toronto Food Label Information Program 2017 database. The nutritional quality of all products offered by the sampled companies that were included in the database (n = 8,211) were evaluated using the Health Star Rating (HSR) system, with HSRs ranging from 0.5 (less healthy) to 5 (healthier). Descriptive analyses and analysis of variance with post-hoc tests examined the HSRs of each company's products overall and by food category (n = 24). Mean HSRs of companies’ overall product portfolios ranged from 1.8 to 3.7 (μx̅ = 2.7, σx̅ = 0.5) and differed significantly between companies (p < 0.001). Mean HSRs differed between companies for all food categories except eggs (p = 0.5), seafood (p = 0.2), legumes (p = 0.1), nuts and seeds (p = 0.4), and vegetables (p = 0.08). Variation in mean HSRs of products offered by different companies was greatest for beverages (range = 1.3–5.0, μx̅ = 2.0, σx̅ = 1.0), fats/oils (range = 0.7–4.4, μx̅ = 3.6, σx̅ = 1.6), fruit/fruit juices (range = 0.8–4.0, μx̅ = 2.6, σx̅ = 0.9), and sauces/dips/gravies/condiments (range = 0.5–3.4, μx̅ = 2.3, σx̅ = 1.0). These findings demonstrate that the nutritional quality of products offered by leading food manufacturers in Canada varies significantly overall and by food category, with many of these products considered less healthy according to the HSR system. Differences between companies may reflect the nature of their products; for example, products offered by dairy companies were healthier than those of confectionary and soft drink manufacturers, on average. Variation in nutritional quality within food categories illustrates the need and potential for many companies to improve the healthfulness of their products. By identifying companies that offer less healthy products compared with others in Canada, this study may prompt reformulation.

scholarly journals Study of Consumer Awareness on Food Labelling and Use of Pack Information for Purchase of Pre-Packaged Food Products

2017 ◽  
Vol 4 (4) ◽  
Author(s):  
Samit Dutta ◽  
Deval Patel
Keyword(s):  
Informed Choice ◽  
Food Products ◽  
Food Labelling ◽  
Food Label ◽  
Labelling Information ◽  
Packaged Foods ◽  
Prepackaged Foods ◽  
And Gender ◽  
Packaged Food ◽  
Study Participants

Purpose – Liberalization of trade, globalization and development in food science and technology has resulted in an increase in trade and consumption of pre-packaged foods. Reading food labelling information is important to assist in making informed choices of food. This study determined level of awareness on pre-packaged food labelling information among consumers in Anand city of Gujarat, India, their perception on the importance of such information and various factors influencing in reading and using food labels. Design/methodology/approach – A semi structured questionnaire was used to collect information from consumers who were found purchasing prepackaged foods in selected modern format retail stores. The obtained data were computed to determine relationships and associations between various factors and the use of food labelling information among consumers in the area of study. Findings – Study revealed that 86.7 per cent of the study participants reported to read labeling information prior purchase of pre-packaged foods. However, only a third of respondents were very much informed about food labelling and computed awareness scores. It was observed that level of education and gender difference had statistically significant association with awareness scores and perception of importance of food labelling. 83.3 per cent of respondents mentioned price of food as the factor for motivating them to read food label before purchase of the food item. Practical implications – Deliberate efforts may be needed to improve food labelling, provide education to consumers to raise their awareness on importance of reading and use of food labelling information to make an informed choice of the food. Originality/value – Determines level of awareness about labelling information among consumers of pre-packaged food products.

scholarly journals Gluten-Free Claims Are Displayed Mostly on Processed and Ultra-Processed Foods in Canada

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 751-751
Author(s):  
Beatriz Franco-Arellano ◽  
Laura Vergeer ◽  
Gabriel B. Tjong ◽  
Mary L'Abbé
Keyword(s):  
Celiac Disease ◽  
Processed Foods ◽  
Gluten Free ◽  
Food Label ◽  
Food Category ◽  
Cross Sectional ◽  
Logistic Regression Models ◽  
Prepackaged Foods ◽  
Packaged Food ◽  
Level Of Processing

Abstract Objectives Celiac disease is an autoimmune condition characterized by an adverse response to gluten ingestion. While only 1% of the population must follow a gluten-free diet (e.g., those with celiac disease), gluten-free products are becoming increasingly prevalent in Canada, particularly among packaged products, which are largely processed or ultra-processed. Yet, excess consumption of processed and ultra-processed foods has been associated with poor diet quality, a risk factor for obesity and other non-communicable diseases. Objectives To examine whether the presence of gluten-free claims (GFC) on packaged food and beverage products was associated with level of processing. Methods Cross-sectional analysis of the University of Toronto Food Label Information Program 2017. GFC were identified by systematically reviewing the photographs of food labels (n = 17,267). Products were classified into 22 main food categories as determined by the Health Canada's Table of Reference Amounts for Foods. Using the NOVA food processing classification system, products were also classified into two groups: 1) Unprocessed or minimally processed and processed culinary ingredients; and 2) processed or ultra-processed. Proportions of products displaying GFC were calculated overall, by food category and by level of processing. Binomial logistic regression models examined the association of GFC with level of processing. Results Fifteen % of products displayed GFC. Categories displaying the largest proportion of GFC were snacks (32%), meat and poultry products (28%), and nuts and seeds (26%). The presence of GFC claim was associated with foods being processed or ultra-processed (β = 1.63, P &lt; 0.001). In 8 of the 22 food categories, 100% of products displaying GFC were processed or ultra-processed, while more than 80% of foods displaying GFC in 17 of 22 categories were considered processed or ultra-processed. Conclusions About 1/6 of prepackaged foods and beverages displayed gluten-free claims in the Canadian Food supply. Most of them were considered processed and ultra-processed foods. Funding Sources Canadian Institutes of Health (CIHR) Scholarships [BFA, LV], Department of Nutritional Sciences Graduate Student Fellowship [BFA; LV], Ontario Graduate Scholarship [LV], CIHR Research Grant 2016PJT-152,979 [MRL].

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