scholarly journals Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 4069
Author(s):  
Winston J. Craig ◽  
Cecilia J. Brothers
Keyword(s):  
Vitamin D ◽  
Saturated Fat ◽  
Health Profile ◽  
Nutritional Content ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Sustainable Diet ◽  
Commercial Package ◽  
Dairy Plant ◽  
Sugar Levels

Yogurt is considered a healthy, nutritious food in many cultures. With a significant number of people experiencing dairy intolerance, and support for a more sustainable diet, consumer demand for dairy alternatives has surged. The aim of this study was to conduct a cross-sectional survey of plant-based yogurt alternatives to assess their nutritional content and health profile. A total of 249 non-dairy yogurt alternatives were analyzed from the nutrition label listed on the commercial package. The various yogurt alternatives contained extracts of coconut (n = 79), almonds (n = 62), other nuts or seeds (n = 20), oats (n = 20), legumes (n = 16), and mixed blends (n = 52). At least one-third of the yogurt alternatives had 5 g or more of protein/serving. Only 45% of the yogurt alternatives had calcium levels fortified to at least 10% of daily value (DV), while only about one in five had adequate vitamin D and B12 fortification at the 10% DV level. One-half of the yogurt alternatives had high sugar levels, while 93% were low in sodium. Except for the coconut-based products, the yogurts were not high in fat or saturated fat. The yogurt alternatives were not fortified as frequently or to the same levels as the corresponding non-dairy, plant-based beverages.

scholarly journals Nutritional Content and Health Profile of Single-Serve Non-Dairy Plant-Based Beverages

Nutrients ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 162
Author(s):  
Winston J. Craig ◽  
Cecilia J. Brothers ◽  
Reed Mangels
Keyword(s):  
Vitamin B12 ◽  
Saturated Fat ◽  
Personal Health ◽  
Health Profile ◽  
Nutritional Content ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Commercial Package ◽  
Dairy Plant ◽  
Sugar Levels

A growing number of people are seeking a non-dairy plant-based beverage both for their personal health, and for the health of the planet. The aim of this study was to conduct a cross-sectional survey of single-serve plant-based beverages to assess their nutritional content and health profile. A total of 51 non-dairy plant-based beverages were analyzed from the nutrition label listed on the commercial package. The various beverages contained extracts of soy (n = 14), almonds (n = 13), oats (n = 12), peas (n = 7), banana (n = 2), coconut (n = 2), and rice (n = 1). Almost one-half (45%) of the single-serve beverages had 5 g or more of protein/serving. A total of 75% and 65% of the single-serve beverages had calcium and vitamin B12 levels, respectively, fortified to at least 20% of the Daily Value (DV), while only 28% had vitamin D fortification at the 20% DV level. Two-thirds of the single-serve beverages had high sugar levels, while 39% were low in sodium, 63% were low in fat, and 96% were low in saturated fat. The single-serve plant-based beverages had more protein, calcium, vitamin B12, and sugar but less fat than the non-dairy, multi-serve plant-based beverages/ serving. A limited number of single-serve beverages met the requirements of school meal programs.

scholarly journals International Analysis of the Nutritional Content and a Review of Health Benefits of Non-Dairy Plant-Based Beverages

Nutrients ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 842
Author(s):  
Winston J. Craig ◽  
Ujué Fresán
Keyword(s):  
Western Europe ◽  
Health Benefits ◽  
Saturated Fat ◽  
Nutritional Content ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Potential Health ◽  
Different Types ◽  
Dairy Plant ◽  
Dairy Beverages

Concerns about environmental impact and sustainability, animal welfare, and personal health issues have fueled consumer demand for dairy alternatives. The aim of this study was to conduct a cross-sectional survey of plant-based non-dairy beverages from three different continents (USA, Australia, and Western Europe) to assess their nutritional content and health profile. A total of 148 non-dairy beverages were analyzed from the nutrition label and ingredients listed on the commercial package or from the information located on the website of the manufacturer or retailer. The different types of beverages were extracts of nuts or seeds (n = 49), grains (n = 38), legumes (n = 36), coconut (n = 10), and mixed blends (n = 15). On average, the plant-based beverages generally scored well in terms of not containing high levels of sodium, saturated fat, or calories. Over half of the beverages were fortified with calcium to levels equal to or greater than that of dairy milk. The protein content varied from 0 to 10 g/serving. Levels of vitamin D and B12 fortification were quite low. Consumers should be informed of the nutritional profile and potential health benefits of plant-based dairy alternatives as the nutritional content can vary greatly between the different types of beverages.

Nutrition and packaging characteristics of toddler foods and milks in Australia

2020 ◽  
pp. 1-13
Author(s):  
Jennifer R McCann ◽  
Georgina C Russell ◽  
Karen J Campbell ◽  
Julie L Woods
Keyword(s):  
Saturated Fat ◽  
Total Sugar ◽  
Dietary Guidelines ◽  
Snack Food ◽  
Cross Sectional ◽  
Total Sugars ◽  
Snack Foods ◽  
Retail Food Environment ◽  
Regulatory Approach ◽  
Sugar Levels

Abstract Objective: To analyse nutritional and packaging characteristics of toddler-specific foods and milks in the Australian retail food environment to identify how such products fit within the Australian Dietary Guidelines (ADG) and the NOVA classification. Design: Cross-sectional retail audit of toddler foods and milks. On-pack product attributes were recorded. Products were categorised as (1) food or milk; (2) snack food or meal and (3) snacks sub-categorised depending on main ingredients. Products were classified as a discretionary or core food as per the ADG and level of processing according to NOVA classification. Setting: Supermarkets and pharmacies in Australia. Results: A total of 154 foods and thirty-two milks were identified. Eighty percentage of foods were snacks, and 60 % of foods were classified as core foods, while 85 % were ultraprocessed (UP). Per 100 g, discretionary foods provided significantly more energy, protein, total and saturated fat, carbohydrate, total sugar and Na (P < 0·001) than core foods. Total sugars were significantly higher (P < 0·001) and Na significantly lower (P < 0·001) in minimally processed foods than in UP foods. All toddler milks (n 32) were found to have higher energy, carbohydrate and total sugar levels than full-fat cow’s milk per 100 ml. Claims and messages were present on 99 % of foods and all milks. Conclusions: The majority of toddler foods available in Australia are UP snack foods and do not align with the ADG. Toddler milks, despite being UP, do align with the ADG. A strengthened regulatory approach may address this issue.

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 Assessment of Awareness, Knowledge, Attitude, and the Practice of Vitamin D among the General Public in Malaysia

2019 ◽  
Vol 2 (3) ◽  
pp. 171-180 ◽  
Author(s):  
Ali Qais Blebil ◽  
Juman Abdulelah Dujaili ◽  
Enie Teoh ◽  
Pik Sze Wong ◽  
Bhuvan KC
Keyword(s):  
Vitamin D ◽  
General Public ◽  
Negative Attitude ◽  
Knowledge Score ◽  
Education Level ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Global Epidemic ◽  
The Government ◽  
Educational Campaigns

Background: Vitamin D deficiency is becoming a global epidemic, which is still undertreated despite increased treatment availability and increase in therapeutic options. This study aimed to explore the awareness, knowledge, attitude and practices regarding Vitamin D among the general public in Malaysia. Methods: A cross-sectional survey was carried out in a public area using a convenience samplingtechnique to recruit participants around Selangor and Kuala Lumpur shopping malls area. An anonymous self-administeredquestionnaire was used for data collection and it was circulated to 603 Malaysian. A total of 400 participants were completed and returned to the researchers.   Result: Although 90.5% of the participants have heard/learnt about Vitamin D. About 78.0% of them showed limited knowledge about some aspects of Vitamin D with (mean ± SD = 1.78 ± 0.894). Additionally, there was a negative attitude towards Vitamin D and sunlight exposure. For instance, nearly 70.0% of the respondents did not like to expose themselves to sunlight.  Only 30.0% of the participants had taken Vitamin D supplement before.There is a small, positive correlation between the knowledge score and education level, rho = 0.124, n = 400, P = 0.013, with a higher score associated with higher education level. Conclusion: The findings provided a piece of contemporary real-world evidenceon the lack of knowledge and practices about Vitamin D among the general public. Therefore, extensive health educational campaigns for the public should be implemented by the government to raise their knowledge on the importance of Vitamin D.

Vitamin D deficiency and hyperparathyroidism in relation to ethnicity: a cross-sectional survey in healthy adults

2008 ◽  
Vol 48 (1) ◽  
pp. 31-37 ◽  
Author(s):  
Rodrigo Moreno-Reyes ◽  
Yvon A. Carpentier ◽  
Marleen Boelaert ◽  
Khadija El Moumni ◽  
Ghislaine Dufourny ◽  
...  
Keyword(s):  
Vitamin D ◽  
Vitamin D Deficiency ◽  
Healthy Adults ◽  
Cross Sectional Survey ◽  
Cross Sectional

scholarly journals High Prevalence of Vitamin D Deficiency in Pregnant Women: A National Cross-Sectional Survey

PLoS ONE ◽  
2012 ◽  
Vol 7 (8) ◽  
pp. e43868 ◽  
Author(s):  
Stefanie Vandevijvere ◽  
Sihame Amsalkhir ◽  
Herman Van Oyen ◽  
Rodrigo Moreno-Reyes
Keyword(s):  
Vitamin D ◽  
Pregnant Women ◽  
Vitamin D Deficiency ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
High Prevalence

scholarly journals The Association of Hypovitaminosis D with the Metabolic Syndrome Is Independent of the Degree of Obesity

2012 ◽  
Vol 2012 ◽  
pp. 1-5 ◽  
Author(s):  
Inka Miñambres ◽  
Joan Sánchez-Hernández ◽  
Jose Luis Sánchez-Quesada ◽  
Jose Rodríguez ◽  
Alberto de Leiva ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Vitamin D ◽  
Hypovitaminosis D ◽  
Cross Sectional Survey ◽  
Chi Square ◽  
Cross Sectional ◽  
Hydroxyvitamin D ◽  
The Metabolic Syndrome ◽  
Chi Square Test ◽  
The Mean

Background. It remains uncertain whether the metabolic syndrome (MS) or insulin resistance contribute to the association between vitamin D deficiency and obesity. Methods. We conducted a cross-sectional survey of 343 subjects who were overweight or obese. We analyzed anthropometric data and the presence or absence of MS. Additionally, we determined 25-hydroxyvitamin D (25OHD) and insulin concentrations, and the HOMA index was calculated. Chi-square test,Mann-Whitney U test, Student's t-tests,and logistic regression analysis were used. Results. The mean age of the patients was 42±11 years, and 65.9% were women. The mean BMI was 34.7±8.3 kg/m2 and 25(OH)D levels were 53.7±29.8 nmol/L. Forty-six patients (13.4%) had MS. Vitamin D status was associated with the degree of obesity, especially with a BMI > 40 kg/m2. Patients with MS had lower levels of 25(OH)D than patients without (43.3±29.0 versus 55.3±29.6 mmol/L, resp.), and the odds ratio for hypovitaminosis D was 2.7 (confidence interval (CI), 1.14–6.4) (P=.023) for patients with MS versus patients without MS, irrespective of the degree of obesity. Conclusions. Our data confirm the association between vitamin D and MS and suggest that this association is independent of the degree of obesity.

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 Nutritional quality of prepackaged food that carry health or nutritional claims and their compliance with SFDA regulations in Saudi Arabia

2020 ◽  
Author(s):  
Amal Almughthim ◽  
Hoda Jr
Keyword(s):  
Saudi Arabia ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Health Claims ◽  
Accurate Information ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Nutrition Claims ◽  
The Uk

Abstract Background Products that carry health or nutrition claims may be perceived by consumers as healthier than those that do not carry claims. Therefore, they will have a more favorable attitude towards it and may also be easily misled about the nutritional profile and may misinterpret it. Nutritional quality of those products should be assessed to protect consumers against being misled and ensuring that they receive accurate information about food products carrying a claim.Methods a cross-sectional survey for a total of 1153 foods were randomly sampled from fourteen stores in Riyadh, Saudi Arabia. The data were collected from nutritional facts present on food labels and evaluated by comparing the mean level of nutrients between products that carried claims and those that did not using the UK nutrient profile model (UKNPM).Results Overall, 29% of products carried either health or nutritional claims. Only 19.2% of foods that carried health claims met SFDA requirements, while 28.9% of all products that carried nutritional claims met SFDA criteria. The results indicate that products that carried health or nutritional claims were significantly lower in sugar (9.67 g/100 g), fat (9.2 g/100 g), saturated fat (3.2 g/100 g), and sodium (371.36 mg/100 g). According to the UK nutrient profiling model, 46.9% of the products carrying claims were less healthy than those not carrying claims, and statistically significant differences were observed by product origin and category (p=0.005 and p=0.000, respectively).Conclusion a great need for the regulation and monitoring of claims on food packages for the optimal protection of the population’s health.

Sign in / Sign up

Export Citation Format

Share Document