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 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.

scholarly journals Evaluating the Consistency of the French Nutri-Score Front-of-Pack Scoring System with Canadian Dietary Guidelines

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1711-1711
Author(s):  
Mavra Ahmed ◽  
Kacie Dickinson ◽  
Laura Vergeer ◽  
Christine Mulligan ◽  
Beatriz Franco-Arellano ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Food Groups ◽  
Food Label ◽  
Dietary Recommendations ◽  
University Of Toronto ◽  
High Consistency

Abstract Objectives Nutrient profiling (NP) models, underpinning front-of-pack (FOP) labelling, can guide consumers towards healthier food choices and should be aligned with food-based dietary guidelines. In France, [the FSAm/HCSP NP model], underpinning the Nutri-Score (NS) FOP, ranks foods on both nutrients-to-limit (saturated fat, sodium, sugar) and nutrients-to-encourage (e.g., protein, fibre, fruits, vegetables, legumes and nuts) and was found to adequately align with dietary recommendations in Europe. However, investigations on the comparable ranking of foods by the FSAm/HCSP NP model with the new Canadian dietary guidelines is lacking. The objective was to assess the ability of the NS to discriminate the nutritional quality of foods and beverages in the Canadian food supply and their consistency with nutritional recommendations according to the Canada's 2019 Food Guidelines (CFG). Methods Using the University of Toronto Food Label Information Program 2017 database (n = 17,360), the nutritional scores for prepackaged foods and beverages were derived using the NS. These scores correspond to five grades of nutritional quality, ranging from green (A; highest quality) to red (E; lowest quality). Scores were assessed as binary where A/B were considered ‘in alignment’ with CFG recommendations while C/D/E were considered ‘not in alignment’. Results The NS system classified 21% of products as A, ranging from 99% of legumes to 0.45% of the sugars/sweets. The NS was able to discriminate the nutritional quality of foods within the same food groups (based on display of three grades represented within the Nutri-Score). Overall, there was 73% agreement between NS and CFG, ranging from 48% for combination dishes to 95% for eggs/egg substitute categories. The classification of foods according to the NS was consistent with the CFG; foods for which consumption is recommended were more favourably classified (e.g., 76% of vegetables were classified as A or B) than foods for which consumption should be limited (e.g., 79% of snacks were classified as C/D/E). Conclusions The NS FOP system is an effective tool to discriminate products across and within food categories. The classification of different food groups in the NS displayed a high consistency with the new Canadian dietary guidelines. Funding Sources Sanofi-Pasteur University of Toronto Université Paris-Descartes Collaborative Grant.

scholarly journals Results of Applying the Canadian Proposed Front-Of-Pack Labelling Regulations to Chain Restaurant Menu Items

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 724-724
Author(s):  
Sarah Murphy ◽  
Mary L'Abbé ◽  
Kacie Dickinson ◽  
Mary Scourboutakos
Keyword(s):  
Public Health ◽  
Fast Food ◽  
Saturated Fat ◽  
Early Career ◽  
Health Concern ◽  
Warning Labels ◽  
Public Health Concern ◽  
Research Fellowship ◽  
Food And Beverage ◽  
Packaged Food

Abstract Objectives Restaurants are subject to far less regulation than packaged foods when it comes to disclosing nutritional information. However, this sector is increasingly prominent in consumer's food purchasing and consumption habits. Health Canada is developing new front-of-package (FOP) warning labels for packaged food and beverage products, which if applied to restaurant foods could help consumers avoid foods high in nutrients of public health concern. The objective of this study was therefore to assess the proportion of menu items that would be required to carry FOP symbols if they were applied to the restaurant sector. Methods Nutrient data for food and beverage menu items (n = 10,950) were collected from the websites of restaurants with ≥20 Canadian outlets in 2016. Each item was assessed according to Health Canada's FOP thresholds for saturated fat, sodium, and sugar to determine eligibility for each warning symbol if the regulations were extended to restaurant foods. Results Of all eligible menu items, 79% would require ≥1 FOP symbol and 48% would require ≥2. In terms of nutrients, ≥47% of all items would require a sodium or saturated fat warning. 79% of all beverages and desserts would require a sugar warning. When distinguishing between types of restaurants, proportions from fast-food and sit-down establishments were similar overall, but varied by category. Conclusions The majority of menu items are high in nutrients of public health concern, thus there is an urgent need for regulations that apply to both packaged and restaurant items to improve their nutritional quality and assist consumers in making healthier choices when eating out. Such warning labels could also stimulate product reformulation and the introduction of healthier choices by the restaurant sector. Funding Sources This research was supported by a CIHR Project Operating Grant. KMD was supported by an Endeavour Research Fellowship and a Foundation for High Blood Pressure Research Early Career Transition Grant.

scholarly journals Peningkatan Sains dan Kreativitas Masyarakat Melalui Budidaya Bawang Dayak Secara Organik dan Pengolahan Kompos Limbah Pasar Tradisional

2019 ◽  
Vol 5 (1) ◽  
pp. 82-86
Author(s):  
Titin Apung Atikah ◽  
Muliansyah Muliansyah ◽  
Astri Widiarti ◽  
Pienyani Rosawanti
Keyword(s):  
Community Service ◽  
Training Methods ◽  
Processed Food ◽  
Synthetic Drugs ◽  
Traditional Market ◽  
Food And Beverage ◽  
Processed Products ◽  
The University ◽  
Natural Medicines ◽  
Boiled Water

Today, the tendency of people to return to life to return to nature with the belief that taking natural medicines is relatively safer than synthetic drugs has an impact on the high demand for natural medicines. Dayak onion (Eleutherine palmifolia Merr.) is one of the typical types of medicinal plants in Kalimantan wherein its use as a medicinal plant the tubers are consumed in the form of freshly boiled water or in the form of simplicia. Activities with training methods and demonstrations/practices are one of the solutions that can be done. The results of community service activities showed that all participants participated actively and could receive all the knowledge and skills transferred by the PKW team and were interested in doing it themselves at home where organic crop products would be consumed by themselves (40% ) and sold (60%) with processed food and beverage products (55%) and traditional forms of medicine (45%). Likewise, for the processing of compost made from traditional market waste, compost processed products will be used alone (85%) and sold (15%) with compost products made from market waste (80%) and other compost made from ingredients (20%) of interest. The data shows that the Community Service Program conducted by the University of Palangka Raya can contribute and be a solution to overcome the problems faced by partners

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 The Food Supply Prior to the Implementation of the Chilean Law of Food Labeling and Advertising

Nutrients ◽  
2018 ◽  
Vol 11 (1) ◽  
pp. 52 ◽  
Author(s):  
Rebecca Kanter ◽  
Marcela Reyes ◽  
Boyd Swinburn ◽  
Stefanie Vandevijvere ◽  
Camila Corvalán
Keyword(s):  
Food Supply ◽  
Saturated Fat ◽  
Food Labeling ◽  
Warning Label ◽  
Missing Information ◽  
Total Sugars ◽  
Food And Beverage ◽  
Advertising Law ◽  
Packaged Food ◽  
Critical Nutrients

This study aimed to evaluate the composition of the food supply ahead of the implementation of the Chilean Law of Food Labeling and Advertising (Law 20.606) in June 2016. The INFORMAS (International Network for Food and Obesity/Non-communicable Diseases (NCDs) Research, Monitoring and Action Support) framework for monitoring the composition of the food supply was used. The Law’s initial (2016) and final (2019) limits were used to evaluate if foods would receive a “High in” warning for Calories, Sodium, Sugars and/or Saturated Fats (initial/final, solids: >350/275 kcal; >800/400 mg; >22.5/10 g; >6/4 g; liquids: >100/70 kcal; >100/100 mg; >6/5 g; >3/3 g respectively). Foods were excluded if they required reconstitution, had missing information or if total labeled energy was estimated as incorrect (n = 942). In February 2015 and 2016, fieldworkers photographed a purposeful sample of packaged food and beverage products (n = 5421 and n = 5479) from 6 different supermarkets in Santiago, Chile. Seven percent of foods had no added critical nutrients (n = 720). Two-thirds of products had critical nutrients exceeding at least one initial limit indicative of a “high in” warning. Under the final phase limits, only 17% of foods would have zero warning labels. By 2019, 10 of the 17 food and beverage categories studied are predicted to have less than half of their products without a high in sodium warning label. While 8 of the 17 categories studied are predicted to have less than half their products without a high in total sugars or a high in total calories warning label, respectively; while even fewer food and beverage categories are predicted to be without a high in saturated fat warning label. Most products will have to be reformulated to avoid at least one front-of-package warning label.

scholarly journals The Healthfulness of the US Packaged Food and Beverage Supply: A Cross-Sectional Study

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1704 ◽  
Author(s):  
Abigail S. Baldridge ◽  
Mark D. Huffman ◽  
Fraser Taylor ◽  
Dagan Xavier ◽  
Brooke Bright ◽  
...  
Keyword(s):  
Large Scale ◽  
Open Data ◽  
Saturated Fat ◽  
Cross Sectional Study ◽  
Nutritional Composition ◽  
Cross Sectional ◽  
The Us ◽  
Food And Beverage ◽  
Packaged Food ◽  
Level Of Processing

The US food supply is dominated by highly-processed packaged food and beverage products that are high in energy, saturated fat, sugar, and salt. We report results of a cross-sectional assessment of the 2018 US packaged food and beverage supply by nutritional composition and indicators of healthfulness and level of processing. Data were obtained through Label Insight’s Open Data database, which represents >80% of all food and beverage products sold in the US over the past three years. Healthfulness and the level of processing, measured by the Health Star Rating (HSR) system and the NOVA classification framework, respectively, were compared across product categories and leading manufacturers. Among 230,156 food and beverage products, the mean HSR was 2.7 (standard deviation (SD) 1.4) from a possible maximum rating of 5.0, and 71% of products were classified as ultra-processed. Healthfulness and level of processing varied substantially by category (range: HSR 1.1–3.9; 0–100% ultra-processed) and manufacturer (range: HSR 0.9–4.6; 26–100% ultra-processed). The US packaged food and beverage supply is large, heterogeneous, highly processed, and generally unhealthy. The wide variability in healthfulness and level of processing demonstrates that opportunities exist, through reformulation or replacement, for large-scale improvements to the healthfulness of the US packaged food and beverage supply.

scholarly journals Estimation of Intake of Critical Nutrients Associated with Noncommunicable Diseases According to the PAHO/WHO Criteria in the Diet of School-Age Children in Montevideo, Uruguay

2021 ◽  
Author(s):  
Florencia Koncke ◽  
Cecilia Toledo ◽  
Christian Damian Beron ◽  
Iael Klaczko ◽  
Alicia Carriquiry ◽  
...  
Keyword(s):  
Public Schools ◽  
Caloric Intake ◽  
Saturated Fat ◽  
Overweight And Obesity ◽  
Noncommunicable Diseases ◽  
School Age Children ◽  
School Age ◽  
Free Sugars ◽  
Total Fat ◽  
Processed Products

Unhealthy diet is an important health problem in the region of the Americas, and Uruguay does not escape this reality. Nutritional problems in Uruguayan school-age children are overweight and obesity. Caloric intake is excessive for 60% of children and 28% of calories come from ultra-processed products (UPP) [CODICEN 2021] [MIDES 2020) (K&ouml;ncke, Toledo, 2021). In 2018, an evaluation of food intake was conducted in a representative sample of public schools in the city of Montevideo. Food and preparations were categorized according to the NOVA system, later they were analyzed according to the Pan American Health Oganization nutrient profile model (PAHO NPM). Only 0.52% of children consumed exclusively natural foods, unprocessed, minimally processed or culinary ingredients. Twenty-five percent of children consumed &ge; 4 products categorized with excessive content of free sugars, total fat or saturated fat according to the PAHO NPM; in the case of excessive sodium this was 40%. In general, children who included products with excessive free sugars, sodium or saturated fat in their diet exceeded the limits established by PAHO and as a result their diet is of poorer nutritional quality compared to children who did not consume such products.

Ultra-processed foods and the limits of product reformulation

2017 ◽  
Vol 21 (1) ◽  
pp. 247-252 ◽  
Author(s):  
Gyorgy Scrinis ◽  
Carlos Augusto Monteiro
Keyword(s):  
Fatty Acids ◽  
Emerging Markets ◽  
Dietary Patterns ◽  
Processed Foods ◽  
Processed Food ◽  
Minimally Processed ◽  
Free Sugars ◽  
Food And Beverage ◽  
Important Means ◽  
Processed Products

AbstractThe nutritional reformulation of processed food and beverage products has been promoted as an important means of addressing the nutritional imbalances in contemporary dietary patterns. The focus of most reformulation policies is the reduction in quantities of nutrients-to-limit – Na, free sugars, SFA,trans-fatty acids and total energy. The present commentary examines the limitations of what we refer to as ‘nutrients-to-limit reformulation’ policies and practices, particularly when applied to ultra-processed foods and drink products. Beyond these nutrients-to-limit, there are a range of other potentially harmful processed and industrially produced ingredients used in the production of ultra-processed products that are not usually removed during reformulation. The sources of nutrients-to-limit in these products may be replaced with other highly processed ingredients and additives, rather than with whole or minimally processed foods. Reformulation policies may also legitimise current levels of consumption of ultra-processed products in high-income countries and increased levels of consumption in emerging markets in the global South.

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