scholarly journals Reformulation and Priorities for Reducing Energy Density; Results from a Cross-Sectional Survey on Fat Content in Pre-Packed Cakes and Biscuits Sold in British Supermarkets

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1216 ◽  
Author(s):  
Roberta Alessandrini ◽  
Feng J. He ◽  
Kawther M. Hashem ◽  
Monique Tan ◽  
Graham A. MacGregor
Keyword(s):  
Energy Density ◽  
Energy Range ◽  
Sugar Content ◽  
Saturated Fat ◽  
Fat Content ◽  
Calorie Intake ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
The Mean ◽  
Total Fat

Cakes and biscuits contribute to energy, total and saturated fat and sugar in British diets. So far, the UK government has prompted manufacturers to reduce energy density in these products through a reduction of their sugar content. We conducted a cross-sectional survey of the fat content of cakes and biscuits available in nine UK supermarket chains. In cakes (n = 381), the mean total fat content was 17.9 ± 5.2 g/100 g (39% of the overall energy); range (1.4–35.6 g/100 g) and the average saturated fat content in cakes was 5.9 ± 3.4 g/100 g (13% of the overall energy); range (0.3–20 g/100 g). In biscuits (n = 481), the mean total fat content was 21.8 g ± 6.3 g/100 g (40% of the overall energy); range (0.7–38.9 g/100 g) and the average saturated fat content was 11.4 ± 4.9 g/100 g (23% of the overall energy); range (0.3–22.3 g/100 g). In both cakes and biscuits, total and saturated fat content was positively correlated with energy density. Our results show that cakes and biscuits sold in UK supermarkets are high in total and saturated fat, and that fat content contributes substantially to product energy density. Fat reformulation in these products would effectively reduce energy density, calorie intake and help prevent obesity. Fat reformulation should be implemented simultaneously with sugar reformulation and be focused on saturated fat, as this will have the additional effect of lowering LDL cholesterol.

scholarly journals Reformulation and priorities for reducing energy density; a survey on fat content in cakes and biscuits sold in British supermarkets

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Roberta Alessandrini ◽  
Fengjun He ◽  
Kawther M. Hashem ◽  
Monique Tan ◽  
Graham A MacGregor
Keyword(s):  
Energy Density ◽  
Energy Range ◽  
Sugar Content ◽  
Saturated Fat ◽  
Fat Content ◽  
Calorie Intake ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
The Mean ◽  
Total Fat

AbstractCakes and biscuits are widely consumed foods and are important contributors of energy, total and saturated fat and sugar in British diets. So far, the UK government has prompted the food industry to reduce energy density in cakes and biscuits mainly through sugar reformulation. However, a government led evaluation has shown that reducing only sugar has lowered energy density minimally. To assess whether total and saturated fat reformulation could be an additional and more effective mechanism for reducing product energy density we conducted a cross-sectional survey of pre-packed cakes and biscuits available in nine UK supermarkets. We collected nutrition information from product packaging. In cakes (n = 381), the mean total fat content was 17.9 ± 5.2g/100 g (39% of the overall energy); range (1.4–35.6g/100g). The average saturated fat content in cakes was 5.9 ± 3.4g/100 g (13% of the overall energy); range (0.3–20g/100g). The average sugar content in cakes was 36.6 ± 7.6 (34% of the overall energy); range (11.3–62.0g/100g). In biscuits (n = 481) the mean total fat content was 21.8g ± 6.3g/100 g (40% of the overall energy); range (0.7–38.9g/100g) and the average saturated fat content was 11.4 ± 4.9 g/100 g (23% of the overall energy); range (0.3–22.3g/100g). The average sugar content in biscuits was 30.0 ± 9.2 (23% of the overall energy); range (12.0–74.0g/100g). In both cakes and biscuits total and saturated fat, but not sugar content, was positively correlated with energy density. According to the nutrient profiling system used by the government, 57% of cakes and 75% of biscuits would receive a red (high) label for total fats; 54% of cakes and 88% of biscuits and would receive a red label for saturated fat.Our results show that cakes and biscuits sold in UK supermarkets are high in total and saturated fat, and that fat content contributes substantially to product energy density. We observed a large variation in total and saturated fat content within each product category. This finding indicates that reformulation to reduce total and saturated fat and energy density is possible as some manufacturers are already producing cake and biscuits with a more healthful nutrient composition and lower energy density. Fat reformulation in cakes and biscuits and similar products would effectively reduce energy density and calorie intake and thereby prevent obesity. We recommend that fat reformulation should be implemented simultaneously with sugar reformulation and to be focussed where possible on saturated fat, as this will have the additional and independent beneficial effect of lowering LDL cholesterol.

scholarly journals Energy and macronutrient intakes in Brazil: results of the first nationwide individual dietary survey

2015 ◽  
Vol 18 (17) ◽  
pp. 3086-3095 ◽  
Author(s):  
Rita AG Souza ◽  
Edna M Yokoo ◽  
Rosely Sichieri ◽  
Rosangela A Pereira
Keyword(s):  
Energy Intake ◽  
Saturated Fat ◽  
Average Energy ◽  
Animal Protein ◽  
Monounsaturated Fat ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Added Sugar ◽  
The Mean ◽  
Total Fat

AbstractObjectiveTo characterize energy and macronutrient intakes in Brazil and to describe the top food items contributing to energy and macronutrient intakes.DesignTwo non-consecutive 24 h dietary records were collected and energy and macronutrient data were adjusted for usual intake distribution. Descriptive statistics and ANOVA with the Bonferroni post hoc test were analysed using SAS version 9·1. Means and standard deviations were estimated for sex, age and income strata.SettingNationwide cross-sectional survey, 2008–2009.SubjectsNationally representative sample of individuals ≥10 years old (n32 749), excluding pregnant and lactating women (n 1254).ResultsThe average energy intake was 7958 kJ/d (1902 kcal/d) and mean energy density was 6·82 kJ/g (1·63 kcal/g). Added sugar represented 13 % of total energy intake and animal protein represented 10 %. The mean contribution of total fat to energy intake was 27 %, while the mean saturated fat contribution was 9 %. Compared with the lowest quartile of income, individuals in the highest income quartile had greater mean intakes of energy, added sugar, alcohol, animal protein, total fat, saturated fat, monounsaturated fat and trans fat. Rice, beans, beef, bread and coffee were among the top five foods contributing most to the intakes of energy, carbohydrates, protein, fat and fibre.ConclusionsIn general, Brazilians’ dietary intake is compatible with a high risk of obesity and non-communicable chronic diseases, being characterized by high intakes of added sugar and saturated fat. Income may be a major determinant of diet nutritional characteristics.

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 College Students’ Perception of the Effectiveness of Vending Machine Interventions to Improve Snack Quality

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 558-558
Author(s):  
Christie Kirchoff ◽  
Karina Abadia ◽  
Cristina Palacios ◽  
Marianna Sanchez
Keyword(s):  
College Students ◽  
Saturated Fat ◽  
South Florida ◽  
Bivariate Analysis ◽  
Snack Food ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Snack Foods ◽  
Vending Machines ◽  
Total Fat

Abstract Objectives The college food environment plays an integral role in student dietary intake during a critical transitional time. Snacking in the US is frequent and even more so among college students, with 98% consuming snacks daily, and about four times per day. Snacking affects overall diet quality by contributing 22% of the total energy, 36% of the total sugar, and 19% of the total fat and saturated fat consumed daily. Vending machines (VM) at colleges are of increased importance because they are used frequently and contain calorie-dense, nutrient-poor, and highly-processed foods. Many schools have attempted to improve the quality of snack foods offered in VMs with a top-down approach that often fails and might decrease VM revenue. This study aims to uncover college students' purchasing habits and preferences for improving snack options. Methods A cross-sectional survey was administered in the Spring of 2019 to a sample of 194 college students examining snacking practices and preferences at a large Hispanic serving university in South Florida. Statistical analysis using SPSS 26 included descriptive statistics and bivariate analysis in determining frequency, percentages, and relationships between VM use and factors influencing snack choice and perception of intervention effectiveness. Results Respondents' ages ranged between 18–40 years old (M = 20.9, SD = 3.10), 91% reported purchasing snack foods from vending machines. Participants who used VM (occasionally or frequently) ranked lowering the price of healthy products (score 3.45 and 3.60, respectively) as the intervention that would be most helpful in choosing a healthy snack. However, participants who rarely or never use VM chose labels indicating which items were healthy (score 3.40) as the most helpful intervention. Significant differences exist between VM users and Non-VM users related to intervention preference. Conclusions Incorporating student perspectives to tailor VM interventions to impact a broader range of VM users and non-users will improve the effectiveness. Without students' perspective, many factors that influence students' snack food choices and how they utilize VMs will be missed. By eliciting student consumers' feedback, Universities can improve food environments to include healthier options without sacrificing revenue. Funding Sources None.

scholarly journals Cross-sectional survey of the amount of sugar and energy in cakes and biscuits on sale in the UK for the evaluation of the sugar-reduction programme

BMJ Open ◽  
2018 ◽  
Vol 8 (7) ◽  
pp. e019075 ◽  
Author(s):  
Kawther M Hashem ◽  
Feng J He ◽  
Sarah A Alderton ◽  
Graham A MacGregor
Keyword(s):  
Energy Content ◽  
Sugar Content ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Product Packaging ◽  
Nutrition Labelling ◽  
The Mean ◽  
Sugar Reduction ◽  
The Uk ◽  
Future Evaluation

ObjectivesTo investigate the variation in sugar and energy content of cakes and biscuits available in the UK.DesignWe carried out a cross-sectional survey in 2016 of 381 cakes and 481 biscuits available in nine main UK supermarkets.MethodsThe sugar and energy content was collected from product packaging and nutrition labelling of cake and biscuit products.ResultsThe average sugar content in cakes and biscuits was 36.6±7.6 and 30.0±9.2 g/100 g, respectively. The mean energy content was 406±37 for cakes and 484±38 kcal/100 g for biscuits. There was a large variation in sugar and energy content between different cake and biscuit categories and within the same category. 97% of cakes and 74% of biscuits would receive a ‘red’ (high) label for sugar.ConclusionsThis research makes available baseline data of the cakes and biscuits market in the UK for future evaluation of the recently launched sugar-reduction programme. The study showed that reductions in sugar and energy content of cakes and biscuits are possible, since there was a large variation in sugar and energy content between different cake and biscuit categories and within the same category. A reduction in sugar and energy content, and overall cake and biscuit consumption, can help reduce overall sugar and energy intake in the UK and thus reduce the risk of obesity and dental caries.

scholarly journals Dietary intake and development of a quantitative food-frequency questionnaire for a lifestyle intervention to reduce the risk of chronic diseases in Canadian First Nations in north-western Ontario

2008 ◽  
Vol 11 (8) ◽  
pp. 831-840 ◽  
Author(s):  
Sangita Sharma ◽  
Xia Cao ◽  
Joel Gittelsohn ◽  
Lara S Ho ◽  
Elizabeth Ford ◽  
...  
Keyword(s):  
Dietary Intake ◽  
First Nations ◽  
Lifestyle Intervention ◽  
Food Frequency Questionnaire ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Food Frequency ◽  
The Mean ◽  
Total Fat ◽  
North Western

AbstractObjectivesTo characterise the diet of First Nations in north-western Ontario, highlight foods for a lifestyle intervention and develop a quantitative food-frequency questionnaire (QFFQ).DesignCross-sectional survey using single 24 h dietary recalls.SettingEight remote and semi-remote First Nations reserves in north-western Ontario.Subjects129 First Nations (Oji-Cree and Ojibway) men and women aged between 18 and 80 years.ResultsThe greatest contributors to energy were breads, pasta dishes and chips (contributing over 20 % to total energy intake). ‘Added fats’ such as butter and margarine added to breads and vegetables made up the single largest source of total fat intake (8·4 %). The largest contributors to sugar were sugar itself, soda and other sweetened beverages (contributing over 45 % combined). The mean number of servings consumed of fruits, vegetables and dairy products were much lower than recommended. The mean daily meat intake was more than twice that recommended. A 119-item QFFQ was developed including seven bread items, five soups or stews, 24 meat- or fish-based dishes, eight rice or pasta dishes, nine fruits and 14 vegetables. Frequency of consumption was assessed by eight categories ranging from ‘Never or less than one time in one month’ to ‘two or more times a day’.ConclusionWe were able to highlight foods for intervention to improve dietary intake based on the major sources of energy, fat and sugar and the low consumption of fruit and vegetable items. The QFFQ is being used to evaluate a diet and lifestyle intervention in First Nations in north-western Ontario.

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 POS0733 REAL-LIFE PHYSICAL ACTIVITY IN SLE PATIENTS: ASSOCIATIONS WITH FATIGUE AND QUALITY OF SLEEP

2021 ◽  
Vol 80 (Suppl 1) ◽  
pp. 617.1-617
Author(s):  
H. Wohland ◽  
N. Leuchten ◽  
M. Aringer
Keyword(s):  
Physical Activity ◽  
Sleep Quality ◽  
Disease Activity ◽  
Lupus Erythematosus ◽  
Real Life ◽  
Survey Study ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Fatigue Score ◽  
The Mean

Background:Fatigue is among the top complaints of patients with systemic lupus erythematosus (SLE), but only in part associated with SLE disease activity. Physical activity can help to reduce fatigue and should therefore be recommended to SLE patients. Vice versa, fatigue may arguably lead to reduced physical activity.Objectives:To investigate the extent of physical activity and the perception of fatigue and sleep quality in patients with SLE.Methods:Starting in February 2019, SLE patients were invited to participate in a cross-sectional survey study of fatigue and physical exercise during their routine outpatient clinic visits. Participants filled out a ten-page paper questionnaire focused on physical activity. To evaluate fatigue, we primarily used a 10 cm visual analogue scale (0-100 mm, with 100 meaning most fatigued), but also the FACIT fatigue score (range 0-52). Sleep quality was estimated using grades from 1 (excellent) to 6 (extremely poor).Results:93 SLE patients took part in the study. All patients fulfilled the European League Against Rheumatism/ American College of Rheumatology (EULAR/ACR) 2019 classification criteria for SLE. 91% of the patients were female. Their mean (SD) age was 45.5 (14.3) years and their mean disease duration 12.1 (9.4) years. The mean BMI was 25.2 (5.6). Of all patients, 7.5% had a diagnosis of (secondary) fibromyalgia. The mean fatigue VAS was 32 (27) mm and the mean FACIT fatigue score 35.7 (10.3). As expected, fatigue by VAS and FACIT was correlated (Spearman r=-0.61, p<0.0001). The mean SLEDAI was 1 (1) with a range of 0 to 6. Median glucocorticoid doses were 2 mg prednisolone equivalent, with a range from 0 to 10 mg.Out of 66 patients in payed jobs, 64 (97%) reported details on their working space. One person (2%) worked in a predominanty standing position, 37 (58%) worked in essentially sedentary jobs and 26 (40%) were in positions where they were mildly physically active in part. The mean fatigue VAS was 31 (24) mm for patients with partly active jobs and 27 (30) mm for those in sedentary jobs. Sleep was graded 2.9 (0.9) by those with active and 3.1 (1.3) by those with sedentary jobs.Half of the patients (51%) reported more than one physical recreational activity. 44 (47%) were walking and for five persons (5%) this was the only form of activity. Cycling was reported by 19 patients (20%), 18 of whom also practiced other activities. For transport, 52 (56%) in part chose active modes, such as walking and cycling. Patients who reported any of the above activities showed a mean fatigue VAS of 28 (25) mm, compared to 36 (28) mm in the patient group without a reported activity. Sleep quality was very similar: 3.1 (1.2) and 3.2 (1.1) for more active and more passive patients, respectively.65 (70%) patients regularly practiced sports. Of these, 39 (60%) practiced one kind of sport, 15 (23%) two, 7 (11%) three, and 2 (3%) each four and five kinds of sports. Fatigue VAS of patients practicing sports was 27 (25) mm versus 43 (28) in those who did not (p=0.0075). Sleep quality was 2.9 (1.1) in the sports cohort and 3.5 (1.1) in the no-sports cohort (p=0.0244).Conclusion:A majority of SLE patients in remission or low to moderate disease activity regularly practiced sports, and those doing so reported lesser fatigue and better sleep quality. The absolute values on the fatigue VAS were in a moderate range that made fatigue as the main cause of not performing sports rather unlikely for most patients.Disclosure of Interests:Helena Wohland: None declared, Nicolai Leuchten Speakers bureau: AbbVie, Janssen, Novartis, Roche, UCB, Consultant of: AbbVie, Janssen, Novartis, Roche, Martin Aringer Speakers bureau: AbbVie, Astra Zeneca, BMS, Boehringer Ingelheim, Chugai, Gilead, GSK, HEXAL, Lilly, MSD, Novartis, Pfizer, Roche, Sanofi, UCB, Consultant of: AbbVie, Astra Zeneca, BMS, Boehringer Ingelheim, GSK, Lilly, MSD, Roche, Sanofi, UCB

scholarly journals Dietary acrylamide intake by potato crisps consumers: A case of Nairobi County

2020 ◽  
Vol 5 (1) ◽  
pp. 871-878
Author(s):  
George Ooko Abong ◽  
Jackline Akinyi Ogolla ◽  
Michael Wandayi Okoth ◽  
Bruno De Meulenaer ◽  
Jackson Ntongai Kabira ◽  
...  
Keyword(s):  
Probabilistic Approach ◽  
Mean Value ◽  
Mitigation Measures ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Potato Crisps ◽  
Flame Ionization ◽  
Consumption Data ◽  
Dietary Acrylamide ◽  
The Mean

AbstractThe levels of acrylamide intake because of potato crisps consumption remains unknown in Kenyan context. This study assessed the exposure to acrylamide because of consumption of potato crisps in Nairobi, Kenya. A cross-sectional survey was carried out among 315 crisps consumers in Nairobi, and consumption patterns were collected using a pre-tested structured 7-day recall questionnaire. A total of 43 branded and 15 unbranded potato crisps samples were purchased in triplicates of 100 g and acrylamide was quantified using a gas chromatograph with a flame ionization detector. Consumption data were combined with the data on acrylamide contents from which dietary acrylamide intake was calculated using a probabilistic approach based on @Risk TopRank 6 risk analysis software for excel. The mean estimated acrylamide intake was 1.57 µg/kg body weight (BW) per day while the 95th (P95) percentile was 5.1 µg/kg BW per day, with margins of exposures (MOE) being 197 and 61, respectively. The intake of acrylamide was significantly (P < 0.05) higher in unbranded crisps with a mean value of 2.26 and 95th percentile of 6.54 µg/kg BW per day, MOE being 137 and 47, respectively. There were extremely lower MOE indicating higher exposure to acrylamide by the consumers mainly because of the higher acrylamide contents in potato crisps, and hence the need for mitigation measures.

Prevalence of Depression, Anxiety and Stress in Medical Students, interns and residents in Pakistan

2021 ◽  
Vol 15 (9) ◽  
pp. 2333-2336
Author(s):  
Anum Arif ◽  
Minahil Iram ◽  
Sabih Nofal ◽  
Aima Sohail ◽  
Bismah Riaz ◽  
...  
Keyword(s):  
Mental Health ◽  
Medical Students ◽  
Severe Depression ◽  
Poor Mental Health ◽  
Military Hospital ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Prevalence Of Depression ◽  
Interns And Residents ◽  
The Mean

Aim: To assess prevalence of Depression, Anxiety, Stress in medical students, interns, and residents in Pakistan Study design: Cross-sectional Survey (Questionnaire) based study. Place and duration of study: This study was conducted at Combined Military Hospital Lahore Medical College from March 2020 to May 2020. Results: 104 participants were included in the study. There was female predominance 58(55.8%), and the mean age was 23.55±1.42. The overall mean score of depression and anxiety was 21.2±12.67 and 15.7±10.67 respectively and most prevalent in third and fourth-year residents. The mean stress score was 13.7, 10. 27. Twenty-eight (26.9%) of the overall participants had extremely severe depression, 36 (34.6 %) had extremely severe anxiety and 13(12.5%) had severe stress. Doctors studying and practicing in the private sector have a higher DASS21 score (p = < 0.006) Conclusion: Multiple factors have been found to contribute to the poor mental health of health care workers, including financial trouble, sleep deprivation, abuse from colleagues, high expectations, female gender, broken relationships, and substance misuse. Keywords: Anxiety Disorders, Depression, Medical, Mental Health Problem Solving, Psychological Distress,

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