scholarly journals Low- and No-Calorie Sweetener (LNCS) Presence and Consumption among the Portuguese Adult Population

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 4186
Author(s):  
María González-Rodríguez ◽  
Marina Redruello-Requejo ◽  
María de Lourdes Samaniego-Vaesken ◽  
Ana Montero-Bravo ◽  
Ana M. Puga ◽  
...  
Keyword(s):  
Adult Population ◽  
Food Additives ◽  
Food Composition ◽  
Alcoholic Beverages ◽  
Food Groups ◽  
Cross Sectional ◽  
Added Sugars ◽  
Food And Beverages ◽  
Chewing Gums ◽  
Derivative Products

The use of low and no-calorie sweeteners (LNCS) in food and beverages has become increasingly common in the development and reformulation of products to reduce energy derived from added sugars. Our aim was to identify the presence and consumption of LNCS through food and beverages according to consumption patterns in a representative sample (n = 256) of the Portuguese adult population. The study had a descriptive cross-sectional observational design and was based on the application of a Food Frequency Questionnaire. Overall, it was found that 4.1% of the foods and 16.7% of the beverages consumed by the Portuguese adult population contained LNCS. Food groups mostly contributing to LNCS consumption were non-alcoholic beverages such as soft drinks and juices (34.2%); milk and dairy products (16.5%); appetizers such as chips (8.6%); sugars and sweets such as chocolates, candies, or chewing gums (6.1%); meat and derivative products (2.2%); cereals and derivatives (1.2%) and canned fruits (1.2%). Main LNCS consumed were acesulfame-K, sucralose, and aspartame, single or combined, although their prevalence of use differs greatly among foods, beverages, or tabletop sweeteners. In conclusion, LNCS were found across a wide variety of products available in the Portuguese market and their prevalence of inclusion in the diet of the population evidences the need to develop more studies on the evolution of LNCS intake and its impact on the full dietary model and health. Consequently, these food additives should be included in food composition databases and, periodically, updated to reflect the recurrent reformulation strategies adopted by the food industry in its efforts to reduce the energy contribution of added sugars.

scholarly journals Low- and No-Calorie Sweetener (LNCS) Consumption Patterns Amongst the Spanish Adult Population

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 1845
Author(s):  
Redruello-Requejo Marina ◽  
González-Rodríguez María ◽  
Samaniego-Vaesken Mª de Lourdes ◽  
Montero-Bravo Ana ◽  
Partearroyo Teresa ◽  
...  
Keyword(s):  
Adult Population ◽  
Food Additives ◽  
Research Work ◽  
Food Composition ◽  
Consumption Patterns ◽  
Alcoholic Beverages ◽  
Caloric Content ◽  
Food Groups ◽  
Added Sugars ◽  
Sweetness Intensity

Low- and no-calorie sweeteners (LNCS) are a group of food additives characterized by their high sweetness intensity and virtually zero caloric content, attributes that make them potential substitutes for added sugars in processed foods and beverages. However, there is currently scarce information available about both the different LNCS used in food products available in Spain and their consumption patterns. Prompted by these reasons, the aim of this research work was to identify the presence and consumption of LNCS in food and beverages consumed by a representative sample of the Spanish adult population (n = 507). For this purpose, a Food Frequency Questionnaire was carried out. Overall, it was found that 4.5% of the foods and 22.3% of the beverages consumed by the surveyed population contained LNCS. The food groups that presented the highest percentage of daily servings containing LNCS were non-alcoholic beverages such as soft drinks and juices (36.1%); sugars and sweets such as chocolates, candies, or chewing gum (14.2%); milk and dairy products (7.0%); meat and derivative products (5.1%); cereals and derivatives (4.3%); appetizers (1.7%); and, finally, sauces and condiments such as ketchup or mustard (1.0%). The main LNCS consumed were acesulfame-K, sucralose, sorbitol, aspartame, and cyclamate, although their prevalence of use differs greatly among foods, beverages, or tabletop sweeteners. Our results show the great diversity of food groups that are currently including these compounds as ingredients. Consequently, there is a need for these food additives to be included in food composition databases, which should be regularly updated to include LNCS in order to facilitate their assessment and monitoring in dietary nutritional surveys.

scholarly journals Added Sugars and Low- and No-Calorie Sweeteners in a Representative Sample of Food Products Consumed by the Spanish ANIBES Study Population

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1265 ◽  
Author(s):  
María Samaniego-Vaesken ◽  
Emma Ruiz ◽  
Teresa Partearroyo ◽  
Javier Aranceta-Bartrina ◽  
Ángel Gil ◽  
...  
Keyword(s):  
Representative Sample ◽  
Cross Sectional Study ◽  
Food Composition ◽  
Soft Drinks ◽  
Food Groups ◽  
Cross Sectional ◽  
Added Sugars ◽  
Dietary Record ◽  
Food And Beverage ◽  
Tablet Device

Low- and no-calorie sweeteners (LNCS), intensely sweet compounds that virtually contain no calories, are used to replace added sugars in food and drinks. Knowledge about different LNCS data in Spanish foods and added sugar sources in Spain is limited, therefore our aim was to identify and compare their presence across main food groups consumed. Food and beverage products (n = 434) were obtained from the ANIBES Study (anthropometric data, macronutrients and micronutrients intake, practice of physical activity, socioeconomic data and lifestyles), a cross-sectional study of a representative sample of the Spanish population (9–75 years old; n = 2009) carried out in 2013. Food records were obtained from a three-day dietary record using a tablet device. Label data from 1,164 products of different brands were collected and reviewed for content of added sugars and LNCS. LNCS were present in diet soft drinks (100%), “other sweets” (89%), soya drinks (45%), and yogurt and fermented milks (18%). Added sugars were present mainly in sugar soft drinks (100%), energy drinks (96%), sports drinks (96%), bakery and pastry (100%), chocolates (100%), ice cream (100%), breakfast cereals/bars (96%) and jams (89%). Main LNCS were acesulfame K, aspartame, cyclamate and sucralose. Sucrose, dextrose, glucose-fructose syrup, caramel and honey were the main added sugars. Our results show the diversity of foods groups including these ingredients. These data are not compiled in food composition databases, which should be periodically updated to include LNCS and added sugars to facilitate their assessment and monitoring in nutritional surveys.

Contribution of food groups to energy, grams and nutrients-to-limit: The Latin American Study of Nutrition and Health/Estudio Latino Americano de Nutrición y Salud (ELANS)

2021 ◽  
pp. 1-34
Author(s):  
Regina Mara Fisberg ◽  
Ana Carolina Barco Leme ◽  
Ágatha Nogueira Previdelli ◽  
Aline Veroneze de Mello ◽  
Angela Martinez Arroyo ◽  
...  
Keyword(s):  
Latin American ◽  
Saturated Fatty Acids ◽  
Food Sources ◽  
American Study ◽  
Food Groups ◽  
Latin American Study ◽  
Nutrition And Health ◽  
Cross Sectional ◽  
Added Sugars ◽  
Latin Americans

ABSTRACT Objective: To quantify the energy, nutrients-to-limit and total gram amount consumed, and identify their top food sources consumed by Latin Americans. Design: Data from The Latin American Study of Nutrition and Health (ELANS). Setting: ELANS is a cross-sectional study representative of eight Latin American countries: Argentina, Brazil, Chile, Colombia, Costa Rica, Ecuador, Peru, and Venezuela. Participants: Two 24h dietary recalls on non-consecutive days were used to estimate usual dietary intake of 9218 participants with ages between 15-65years. “What We Eat in America” food classification system developed by USDA was adapted and used to classify all food items consumed by the ELANS population. Food sources of energy, added sugars, saturated fatty acids (SFA), sodium and total gram amount consumed were identified and ranked based on percentage contribution to intake of total amount. Results: Three-highest ranked food categories of total energy consumed were: rice (10.3%), yeast breads (6.9%), and turnovers and other grain-based items (6.8%). Highest ranked food sources of total gram amount consumed were: fruit drinks (9.6%), other 100% juice (9.3%), and rice (8.3%). Three highest ranked sources for added sugars were: other 100% juice (24.1%), fruit drinks (16.5%), and sugar and honey (12.4%). SFA ranked foods were: turnovers and other grain-based (12.6%), cheese (11.9%), and pizza (10.3%). Three top sources of sodium were: rice (13.9%), soups (9.1%), and rice mixed dishes (7.3%). Conclusion: Identification of top sources of energy and nutrients-to-limit among Latin Americans is critical for designing strategies to help them meet nutrient recommendations within energy needs.

Seven-year trends in the availability, sugar content and serve size of single-serve non-alcoholic beverages in New Zealand: 2013–2019

2020 ◽  
pp. 1-13
Author(s):  
Teresa Gontijo de Castro ◽  
Helen Eyles ◽  
Cliona Ni Mhurchu ◽  
Leanne Young ◽  
Sally Mackay
Keyword(s):  
New Zealand ◽  
Sugar Content ◽  
Food Composition ◽  
Soft Drinks ◽  
Alcoholic Beverages ◽  
Slight Reduction ◽  
Cross Sectional ◽  
Sweetened Beverages ◽  
Sugary Drinks ◽  
High Sugar Content

Abstract Objective: To assess trends in relative availability, sugar content and serve size of ready-to-drink non-alcoholic beverages available for sale in supermarkets from 2013 to 2019. Design: Repeat cross-sectional surveys. Data on single-serve beverages to be consumed in one sitting were obtained from an updated brand-specific food composition database. Trends in beverages availability and proportions with serve size ≤ 250 ml were assessed by χ2 tests. Sugar content trends were examined using linear regressions. The proportion of beverages exceeding the sugar threshold of the United Kingdom Soft Drinks Industry Levy (SDIL) was assessed. Setting: New Zealand. Results: From 2013 to 2019, there was (i) an increase in the availability of sugar-free/low-sugar beverages (n 25 (8·4 %) to n 75 (19·1 %); P < 0·001) and craft sugar-sweetened soft drinks (n 11 (3·7 %) to n 36 (9·2 %); P < 0·001), and a decrease in availability of fruit/vegetable juices/drinks (n 94 (31·8 %) to n 75 (19·4 %); P < 0·001); (ii) small decreases in sugar content (mean g/100 ml) of sugar-sweetened soft drinks (3·03; 95 % CI 3·77, 2·29); fruit/vegetable juices/drinks (1·08; 95 % CI 2·14, 0·01) and energy drinks (0·98; 95 % CI 1·63, 0·32) and (iii) slight reduction in the proportion of beverages with serve size ≤ 250 ml (21·6 to 18·9 %; P < 0·001). In 2019, most beverages were sugar-sweetened or had naturally occurring sugars (79·1 %) and serve size > 250 ml (81·1 %) and most sugar-sweetened beverages exceeded the SDIL lower benchmark (72·9 %). Conclusions: Most single-serve beverages available for sale in 2019 were sugary drinks with high sugar content and large serve sizes; therefore, changes made across the years were not meaningful for population’s health.

scholarly journals Sources of excessive saturated fat, trans fat and sugar consumption in Brazil: an analysis of the first Brazilian nationwide individual dietary survey

2012 ◽  
Vol 17 (1) ◽  
pp. 113-121 ◽  
Author(s):  
Rosangela A Pereira ◽  
Kiyah J Duffey ◽  
Rosely Sichieri ◽  
Barry M Popkin
Keyword(s):  
Total Energy ◽  
Energy Intake ◽  
Rural Areas ◽  
Family Income ◽  
Saturated Fat ◽  
Total Sugar ◽  
Total Energy Intake ◽  
Food Groups ◽  
Cross Sectional ◽  
Added Sugars

AbstractObjectiveTo examine the patterns of consumption of foods high in solid fats and added sugars (SoFAS) in Brazil.DesignCross-sectional study; individual dietary intake survey. Food intake was assessed by means of two non-consecutive food records. Foods providing >9·1 % of energy from saturated fat, or >1·3 % of energy from trans fat, or >13 % of energy from added sugars per 100 g were classified as high in SoFAS.SettingBrazilian nationwide survey, 2008–2009.SubjectsIndividuals aged ≥10 years old.ResultsMean daily energy intake was 8037 kJ (1921 kcal), 52 % of energy came from SoFAS foods. Contribution of SoFAS foods to total energy intake was higher among women (52 %) and adolescents (54 %). Participants in rural areas (43 %) and in the lowest quartile of per capita family income (43 %) reported the smallest contribution of SoFAS foods to total energy intake. SoFAS foods were large contributors to total saturated fat (87 %), trans fat (89 %), added sugar (98 %) and total sugar (96 %) consumption. The SoFAS food groups that contributed most to total energy intake were meats and beverages. Top SoFAS foods contributing to saturated fat and trans fat intakes were meats and fats and oils. Most of the added and total sugar in the diet was supplied by SoFAS beverages and sweets and desserts.ConclusionsSoFAS foods play an important role in the Brazilian diet. The study identifies options for improving the Brazilian diet and reducing nutrition-related non-communicable chronic diseases, but also points out some limitations of the nutrient-based criteria.

scholarly journals Dietary Diversity of an Adult Solomon Islands Population

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1622 ◽  
Author(s):  
Bridget Horsey ◽  
Libby Swanepoel ◽  
Steven Underhill ◽  
Judith Aliakbari ◽  
Sarah Burkhart
Keyword(s):  
Dietary Diversity ◽  
Solomon Islands ◽  
Adult Population ◽  
Food Preferences ◽  
Cross Sectional Study ◽  
Local Foods ◽  
Food Groups ◽  
Cross Sectional ◽  
The Individual ◽  
Town Center

Ongoing dietary transitions in the Solomon Islands has resulted in an over-reliance on commercially sourced foods, leading to food insecurity, and a subsequent rise in multiple forms of malnutrition. The aim of this study was to investigate the individual dietary diversity and food preferences of the adult population living in Auki, Solomon Islands. A cross-sectional study involving 133 adults was undertaken in the Auki district via an interviewer-administered questionnaire. Individual dietary diversity scores (DDS) were determined based on the results of a 24-h recall method. Overall mean DDS was 7.27 (range 2–12). Females and participants who lived outside the Auki town center had significantly higher dietary diversity scores. Low consumption of a variety of nutritious foods within food groups and high consumption of energy dense processed foods, indicates that diet quality is likely limited in some of this population. Participants desire for a diverse diet including local foods suggests that current dietary diversity status in this population may be influenced by food security rather than food preference.

scholarly journals Mining relationships between food groups and eating time slots and diabetes status in adults from UK NDNS RP

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Luigi Palla ◽  
Chaochen Wang ◽  
Marta Gruszka ◽  
Suzana Almoosawi
Keyword(s):  
Odds Ratio ◽  
Adult Population ◽  
Strong Association ◽  
Alcoholic Beverages ◽  
Total System ◽  
Food Groups ◽  
Prediabetic State ◽  
Eating Time ◽  
Obesity And Diabetes ◽  
Diabetes Status

AbstractThe timing of energy/nutrient intake has been previously shown to be associated with obesity and diabetes (Almoosawi et al, 2019) and recently derived diurnal patterns of energy/carbohydrate intake suggested the potential interplay of circadian biology and social behaviour contributing to obesity (Palla&Almoosawi, 2019) but didn't describe the relationship between food groups and the time when they are eaten, nor on how such relationships vary by type 2 diabetes status.To assess such relationships in a representative sample of the British adult population (19–64 ys old), we have cross-classified 60 food groups and 7 time-slots (6–9am, 9–12,12–2pm,2–5pm, 5–8pm, 8–10pm, 10–6am) as recorded in the National Diet and Nutrition Survey Rolling Programme (2008–2014) and analysed the derived frequency by Correspondence Analysis (CA) of food entries, producing biplots separately for the foods included in the food healthiness score tertiles, for all adults combined and separately by diabetes status (self-reported diabetics with HbA1c > 6.5% and glucose < 6.1 mmol/L, prediabetics with HbA1c < 6.5% and glucose comprised between 6.1 and 7, undiagnosed diabetics with HbA1c > 6.5 but not self-reported and non diabetics). Where numbers allowed, the odds ratio estimate was derived of consuming unhealthy food groups later in the day compared to earlier in the day, by logistic regression.The general CA biplots (representing about 80% or more of the total system inertia) pointed at a very strong association between evening/night and beer, spirits and a strong association between evening/night and ice-cream, sugar confectionary, chocolate, biscuits, crisps. The odds ratio (95% CIs) of consuming the listed foods at night evening rather than earlier were respectively 4.37 (CI:3.75–5.10), 7.78 (CI:6.11–9.91),1.63 (CI:1.34–1.98), 1.59 (1.24–2.03), 2.06 (CI:1.84–2.31), 1.53(CI:1.39–1.68), 1.26 (CI:1.11–1.42). The stratified biplots were mostly consistent with the findings for general CA biplots except for puddings which additionally appeared strongly associated with evening time for prediabetics and undiagnosed diabetics but not for diabetics and non-diabetics. The limited number of diabetics (n = 84,2.3%), undiagnosed diabetics (n = 41,1.1%) and prediabetics (n = 63,1.7%) and high diabetes status missingness (n = 1445,39.5%) prevented from applying regression analyses within subgroups.Assessing the relationships between less healthy foods and timing of eating is a first step towards identifying specific public health targets for behaviour change, which include alcoholic beverages and foods rich in added sugars and saturated fats. The greater likelihood of eating puddings in the evening might partly explain the undiagnosed/prediabetic state. The survey cross-sectional nature warrants further investigations by longitudinal cohort studies.

scholarly journals Ultra-processed foods and added sugars in the Chilean diet (2010)

2017 ◽  
Vol 21 (1) ◽  
pp. 125-133 ◽  
Author(s):  
Gustavo Cediel ◽  
Marcela Reyes ◽  
Maria Laura da Costa Louzada ◽  
Euridice Martinez Steele ◽  
Carlos A Monteiro ◽  
...  
Keyword(s):  
Total Energy ◽  
Energy Intake ◽  
Total Energy Intake ◽  
Processed Foods ◽  
Food Groups ◽  
Dietary Recommendations ◽  
Cross Sectional ◽  
Added Sugars ◽  
Percentage Point Increase ◽  
Point Increase

AbstractObjectiveTo assess the consumption of ultra-processed foods and analyse its association with the content of added sugars in the Chilean diet.DesignCross-sectional study of national dietary data obtained through 24 h recalls and classified into food groups according to the extent and purpose of food processing (NOVA classification).SettingChile.SubjectsA probabilistic sample of 4920 individuals (aged 2 years or above) studied in 2010 by a national dietary survey (Encuesta Nacional de Consumo Alimentario).ResultsUltra-processed foods represented 28·6 (se 0·5) % of total energy intake and 58·6 (se 0·9) % of added sugars intake. The mean percentage of energy from added sugars increased from 7·7 (se 0·3) to 19·7 (se 0·5) % across quintiles of the dietary share of ultra-processed foods. After adjusting for several potential sociodemographic confounders, a 5 percentage point increase in the dietary share of ultra-processed foods determined a 1 percentage point increase in the dietary content of added sugars. Individuals in the highest quintile were three times more likely (OR=2·9; 95 % CI 2·4, 3·4) to exceed the 10 % upper limit for added sugars recommended by the WHO compared with those in the lowest quintile, after adjusting for sociodemographic variables. This association was strongest among individuals aged 2–19 years (OR=3·9; 95 % CI 2·7, 5·9).ConclusionsIn Chile, ultra-processed foods are important contributors to total energy intake and to the consumption of added sugars. Actions aimed at limiting consumption of ultra-processed foods are being implemented as effective ways to achieve WHO dietary recommendations to limit added sugars and processed foods, especially for children and adolescents.

scholarly journals Use of Food Additive Titanium Dioxide (E171) before the Introduction of Regulatory Restrictions Due to Concern for Genotoxicity

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1910
Author(s):  
Urška Blaznik ◽  
Sanja Krušič ◽  
Maša Hribar ◽  
Anita Kušar ◽  
Katja Žmitek ◽  
...  
Keyword(s):  
Titanium Dioxide ◽  
Market Share ◽  
Food Additives ◽  
Food Additive ◽  
Chewing Gum ◽  
Cross Sectional ◽  
Chewing Gums ◽  
Scientific Opinion ◽  
Nationally Representative ◽  
Safe Food

Food-grade titanium dioxide (TiO2; E171) is a coloring food additive. In May 2021, a scientific opinion was published by the European Food Safety Authority concluding that TiO2 can no longer be considered as a safe food additive. Our aim was to investigate the trends in the use of TiO2 in the food supply. A case study was conducted in Slovenia using two nationally representative cross-sectional datasets of branded foods. Analysis was performed on N = 12,644 foods (6012 and 6632 in 2017 and 2020, respectively) from 15 food subcategories where TiO2 was found as a food additive. A significant decrease was observed in the use of TiO2 (3.6% vs. 1.8%; p < 0.01). TiO2 was most often used in the chewing gum category (36.3%) in 2017, and chocolate and sweets category (45.9%) in 2020. Meanwhile, in 2017, the largest share of TiO2-containing foods was observed in the chewing gum category, namely, 70.3%, and these products presented over 85% of the market share. In 2020, only 24.6% of chewing gums contained TiO2, which accounted for only 3% of the market share. In conclusion, we showed an overall decrease in TiO2 use, even though it has not yet been officially removed from the list of authorized food additives.

scholarly journals Labelling the salt content in foods: a useful tool in reducing sodium intake in Finland

2008 ◽  
Vol 11 (4) ◽  
pp. 335-340 ◽  
Author(s):  
Pirjo Pietinen ◽  
Liisa M Valsta ◽  
Tero Hirvonen ◽  
Harri Sinkko
Keyword(s):  
Salt Intake ◽  
Sodium Intake ◽  
Adult Population ◽  
Salt Content ◽  
Sodium Content ◽  
Food Composition ◽  
Processed Meat ◽  
Food Groups ◽  
Public Health Importance ◽  
The Impact

AbstractObjectiveTo estimate the impact of choosing food products labelled either as low or high in salt on salt intake in the Finnish adult population.Setting and subjectsThe National FINDIET 2002 survey with 48-hour recalls from 2007 subjects aged 25–64 years. Sodium intake was calculated based on the Fineli® food composition database including the sodium content of natural and processed foods as well as the salt content of recipes. The distribution of salt intake was calculated in different ways: the present situation; assuming that all breads, cheeses, processed meat and fish, breakfast cereals and fat spreads consumed would be either ‘lightly salted’ or ‘heavily salted’ based on the current labelling practice; and, in addition, assuming that all foods would be prepared with 50% less or more salt.ResultsExcluding underreporters, the mean salt intake would be reduced by 1.8 g in men and by 1.0 g in women if the entire population were to choose lightly salted products and further by 2.5 and 1.8 g, respectively, if also salt used in cooking were halved. Choosing heavily salted products would increase salt intake by 2.1 g in men and by 1.4 g in women. In the worst scenarios, salt intake would be further increased by 2.3 g in men and by 1.6 g in women.ConclusionsThese calculations show that the potential impact of labelling and giving consumers the possibility to choose products with less salt is of public health importance. In addition, strategies to reduce the salt content of all food groups are needed.

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