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Westenbrink S, Tenhagen CJ, Toxopeus I, Verkaik-Kloosterman J, Feskens EJM, Ocké M. Procedure to identify fortified foods in the Dutch branded food database. Front Nutr 2024; 11:1366083. [PMID: 38660063 PMCID: PMC11040091 DOI: 10.3389/fnut.2024.1366083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Accepted: 03/18/2024] [Indexed: 04/26/2024] Open
Abstract
Introduction Information on fortified foods is needed for multiple purposes, including food consumption research and dietary advice. Branded food databases are a valuable source of food label data. European labeling legislation prescribes that food fortification should be indicated in the ingredient list, and nutrient values should be declared under certain conditions. This creates the potential to identify fortified foods in branded food databases, though it is not straightforward and labor-intensive. The aim of our study was to develop an automated approach to identify fortified foods in the Dutch branded food database called LEDA. Methods An automated procedure, based on a stepwise approach conforming with European labeling legislation, using a list of rules and search terms, was developed to identify fortified foods. Fortification with calcium, folic acid, vitamin B12, and zinc was studied as an example. The results of a random stratified sample with fortified and not-fortified foods were validated by two experts. Results The automated approach resulted in identifying 1,817 foods fortified with one or more of the selected nutrients in the LEDA dataset (0.94%). The proportions of fortified foods per nutrient were below 0.7%. The classification of fortified/non-fortified foods matched manual validation by experts for the majority of the foods in the sample, i.e., sensitivity and specificity indicating the probability of correctly identifying fortified and non-fortified foods was high (>94.0%). Conclusion The automated approach is capable of easily and quickly identifying fortified foods in the Dutch branded food database with high accuracy, although some improvements to the automated procedure could be made. In addition, the completeness, correctness, and consistency of the LEDA database can be improved. To fully benefit from this automated approach, it needs to be expanded to cover all micronutrients that may be added to foods.
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Affiliation(s)
- Susanne Westenbrink
- National Institute for Public Health and the Environment, Bilthoven, Netherlands
| | - Cyrelle J. Tenhagen
- National Institute for Public Health and the Environment, Bilthoven, Netherlands
| | - Ido Toxopeus
- National Institute for Public Health and the Environment, Bilthoven, Netherlands
| | | | - Edith J. M. Feskens
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, Netherlands
| | - Marga Ocké
- National Institute for Public Health and the Environment, Bilthoven, Netherlands
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, Netherlands
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Aldhirgham T, Alammari N, Aljameel GM, Alzuwaydi A, Almasoud SA, Alawwad SA, Alabbas NH, Alqahtani AS. The Saudi branded food database: First-phase development (Branded Beverage Database). J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
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3
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Katidi A, Vlassopoulos A, Xanthopoulou S, Boutopoulou B, Moriki D, Sardeli O, Rufián-Henares JÁ, Douros K, Kapsokefalou M. The Expansion of the Hellenic Food Thesaurus; Allergens Labelling and Allergens-Free Claims on Greek Branded Food Products. Nutrients 2022; 14:nu14163421. [PMID: 36014926 PMCID: PMC9416583 DOI: 10.3390/nu14163421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/08/2022] [Accepted: 08/15/2022] [Indexed: 11/16/2022] Open
Abstract
Branded food composition databases (BFCDs) are valuable information tools that meet multiple user needs. Recently, recognising allergies and intolerances as an emerging concern for various stakeholders, BFCDs evolve to embed information on allergens. This study aims to expand the Greek BFCD, HelTH, to include allergen information for its 4002 products. A new file was added to the structure of HelTH, and data were curated to record label information. In 68.4% of products, at least one allergen was present in the ingredient list and in 38.9% at least one allergen in a precautionary statement. Milk (38.8%), gluten (32.7%), and soybeans (17.4%) were most commonly declared in the ingredient list; nuts (18.3%), eggs (13.1%), and milk (12.2%) were most commonly declared in precautionary statements. Allergen-free claims were present in 5.3% of the products and referred mostly on gluten and milk. In general, no statistically significant differences were identified between the nutritional composition of allergen-free claimed products and their equivalents. This study delivers an expanded BFCD that provides organised and detailed allergen information; new insights on the presence of food allergens in branded foods and issues of concern regarding allergen declaration that need to be addressed in order to improve label information.
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Affiliation(s)
- Alexandra Katidi
- Department of Food Science & Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
| | - Antonis Vlassopoulos
- Department of Food Science & Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
| | - Stefania Xanthopoulou
- Department of Food Science & Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
| | - Barbara Boutopoulou
- Department of Nursing, National and Kapodistrian University of Athens, 11527 Athens, Greece
| | - Dafni Moriki
- Allergology and Pulmonology Unit, 3rd Pediatric Department, National and Kapodistrian University of Athens, 12462 Athens, Greece
| | - Olympia Sardeli
- Allergology and Pulmonology Unit, 3rd Pediatric Department, National and Kapodistrian University of Athens, 12462 Athens, Greece
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, 18071 Granada, Spain
| | - Konstantinos Douros
- Allergology and Pulmonology Unit, 3rd Pediatric Department, National and Kapodistrian University of Athens, 12462 Athens, Greece
| | - Maria Kapsokefalou
- Department of Food Science & Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
- Correspondence: ; Tel.: +30-210-5294708
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Labelling Assessment of Greek "Quality Label" Prepacked Cheeses as the Basis for a Branded Food Composition Database. Nutrients 2022; 14:nu14010230. [PMID: 35011104 PMCID: PMC8747277 DOI: 10.3390/nu14010230] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/26/2021] [Accepted: 01/01/2022] [Indexed: 01/26/2023] Open
Abstract
A labelling assessment study of Greek prepacked “quality label” cheeses was conducted with a view to provide an overview of the whole category. In total, 158 prepacked products belonging to 19 “quality label” cheeses were identified in the Greek market. Among them, Feta had the highest share followed by Kasseri, Graviera Kritis, Kefalograviera and Ladotyri Mitilinis with 81, 16, 15, 11 and 9 products found in the market, respectively. For the rest of the 14 cheeses, the share was limited, ranging from 1 to 4. All labelling indications, nutritional information, claims and other labelling data were recorded and analysed in relation to their compliance against European food law requirements. The results of the analysis showed that for only 6 of the 19 cheeses, all products fully complied with EU labelling legislation. Among the 14 mandatory labelling requirements, the lowest overall compliance was observed for allergens declaration (65%). The analysis of the nutritional data showed a remarkable variability between cheeses and products. Differences in the nutritional characteristics were more pronounced among soft, semi-hard, hard and whey cheese. The above data were entered into an archival database. Application of global harmonisation and standardisation guidelines and tools lead to the initialisation of a branded food composition database (BFCD), conceptualising a specialised database for “quality label” foods.
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Peanut traces in food: A probabilistic risk assessment based on the French MIRABEL survey. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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6
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Payet D, Adjibade M, Baudry J, Ghozal M, Camier A, Nicklaus S, Adel-Patient K, Divaret-Chauveau A, Gauvreau-Béziat J, Vin K, Lioret S, Charles MA, Kesse-Guyot E, de Lauzon-Guillain B. Organic Food Consumption During the Complementary Feeding Period and Respiratory or Allergic Diseases Up to Age 5.5 Years in the ELFE Cohort. Front Nutr 2021; 8:791430. [PMID: 34977129 PMCID: PMC8716938 DOI: 10.3389/fnut.2021.791430] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Accepted: 11/12/2021] [Indexed: 12/23/2022] Open
Abstract
Objectives: To assess (1) whether a history of allergy is associated with feeding with organic foods (OFs) during the complementary feeding period and (2) whether OF consumption in infancy is related to the incidence of respiratory and allergic diseases up to age 5.5 years. Study Design: Analyses involved more than 8,000 children from the nationwide Étude Longitudinale Française depuis l'Enfance (ELFE) birth cohort. Associations between family or infant history of allergy and frequency of OF consumption during the complementary feeding period were assessed with multinomial logistic regression. Associations between OF consumption in infancy and respiratory or allergic diseases between age 1 and 5.5 years were assessed with logistic regression. Results: A family history of allergy or cow's milk protein allergy at age 2 months was strongly and positively related to feeding with OF during the complementary feeding period. Feeding with OF during the complementary feeding period was not related to respiratory diseases or eczema up to age 5.5 years. Compared to infrequent consumption of both organic and commercial complementary foods, frequent OF consumption without commercial complementary foods was associated with a higher risk of food allergy, whereas frequent commercial complementary food consumption without OF use was associated with a lower risk of food allergy. Conclusions: This study suggests that a history of allergy strongly affects feeding with OF during the complementary feeding period. However, OF consumption was not associated with reduced odds of food allergy later in childhood but could be associated with increased odds, which should be examined more deeply.
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Affiliation(s)
- David Payet
- Université de Paris, Inserm, INRAE, CRESS, Paris, France
| | | | - Julia Baudry
- Université Sorbonne Paris Nord, Inserm, INRAE, CNAM, CRESS, Paris, France
| | - Manel Ghozal
- Université de Paris, Inserm, INRAE, CRESS, Paris, France
| | - Aurore Camier
- Université de Paris, Inserm, INRAE, CRESS, Paris, France
| | - Sophie Nicklaus
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
| | | | - Amandine Divaret-Chauveau
- EA3450, Université de Lorraine, Vandoeuvre-lès-Nancy, France
- Unité d'allergologie pédiatrique, Hôpital d'Enfants, CHRU de Nancy, Vandoeuvre-lès-Nancy, France
| | - Julie Gauvreau-Béziat
- French Agency for Food, Environmental and Occupational Health and Safety (ANSES), Risk Assessment Department, Food Observatory Unit, Maisons-Alfort, France
| | - Karine Vin
- French Agency for Food, Environmental and Occupational Health and Safety (ANSES), Risk Assessment Department, Food Observatory Unit, Maisons-Alfort, France
| | | | - Marie Aline Charles
- Université de Paris, Inserm, INRAE, CRESS, Paris, France
- Unité mixte Inserm-Ined-EFS Elfe, Ined, Paris, France
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Westenbrink S, van der Vossen-Wijmenga W, Toxopeus I, Milder I, Ocké M. LEDA, the branded food database in the Netherlands: Data challenges and opportunities. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104044] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Katidi A, Vlassopoulos A, Kapsokefalou M. Development of the Hellenic Food Thesaurus (HelTH), a branded food composition database: Aims, design and preliminary findings. Food Chem 2021; 347:129010. [PMID: 33503573 DOI: 10.1016/j.foodchem.2021.129010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 12/07/2020] [Accepted: 12/31/2020] [Indexed: 11/25/2022]
Abstract
The Hellenic Food Thesaurus (HelTH) is the first systematic attempt to create a Greek Branded Food Composition Database. Data on the nutritional composition of foods for up to 45 nutrients, on-pack claims (health, nutrition, social, environmental), quality indicators, and prices were recorded for more than 4,000 foods as they appear on the photographs of their packages available on retailers' websites. A group of trained researchers carried out data collection and classification using LanguaL. HelTH highlights the variability in nutritional compositions of packaged foods in Greece and the need for better labelling of key nutrients such as trans fatty acids. According to a preliminary analysis of on-pack communications (n = 2008 products), health claims are used rarely (4.1% of products analyzed) with greater prevalence of nutrition (~32%) and natural claims (~24%). HelTH is a key infrastructure for the implementation of food and nutrition policies, new product development, and nutrition and consumer research.
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Affiliation(s)
- Alexandra Katidi
- Department of Food Science & Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Antonis Vlassopoulos
- Department of Food Science & Human Nutrition, Agricultural University of Athens, Athens, Greece.
| | - Maria Kapsokefalou
- Department of Food Science & Human Nutrition, Agricultural University of Athens, Athens, Greece.
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Yusta-Boyo MJ, Bermejo LM, García-Solano M, López-Sobaler AM, Ortega RM, García-Pérez M, Dal-Re Saavedra MÁ. Sugar Content in Processed Foods in Spain and a Comparison of Mandatory Nutrition Labelling and Laboratory Values. Nutrients 2020; 12:E1078. [PMID: 32295050 PMCID: PMC7231220 DOI: 10.3390/nu12041078] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 04/08/2020] [Accepted: 04/10/2020] [Indexed: 11/16/2022] Open
Abstract
To reduce the sugar content of processed foods through reformulation, the first step is to determine the content of the largest sources of sugars in each country's diet. The aim of this work was to describe the sugar content in the most commonly consumed processed foods in Spain and to compare that sugar's labelling and laboratory analysis values (LVs and AVs, respectively) to confirm its adequacy. A sample of the 1173 most commonly consumed processed foods in Spain (28 groups; 77 subcategories) was collected. For each product, the total sugar content was compared according to its AV and LV. The median (25th -75th percentiles, interquartile range) sugar content by group was calculated for the total sample, and the groups were classified as "high sugar content" when this value was above 22.5 g/100g of product. The adequacy of the LV, according to the European Union (EU) tolerance requirements, was then evaluated, and each subcategory median was compared with the AV to determine its appropriateness via a median test for independent samples (p < 0.05). In total, 10 out of 28 groups presented high sugar content. Moreover, 98.4% of the products met the EU tolerance ranges. Finally, only one subcategory ("cured ham") presented significant differences between the AV and LV median values (0.4 g vs. 0.1 g sugar/100g, p < 0.05). The groups of food products whose sugar content reduction could have the greatest impact on public health were identified. In addition, our study showed the high adequacy of LV with the EU labeling tolerance requirements, as well as the LV's appropriateness as a tool to implement actions aimed at reducing sugar consumption.
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Affiliation(s)
- María José Yusta-Boyo
- Spanish Food Safety and Nutrition Agency, Alcala, 56., 28014 Madrid, Spain; (M.G.-S.); (M.G.-P.); (M.Á.D.-R.S.)
| | - Laura M. Bermejo
- Nutrition and Food Science Department, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain; (L.M.B.); (A.M.L.-S.); (R.M.O.)
- VALORNUT Research Group, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain
| | - Marta García-Solano
- Spanish Food Safety and Nutrition Agency, Alcala, 56., 28014 Madrid, Spain; (M.G.-S.); (M.G.-P.); (M.Á.D.-R.S.)
| | - Ana M. López-Sobaler
- Nutrition and Food Science Department, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain; (L.M.B.); (A.M.L.-S.); (R.M.O.)
- VALORNUT Research Group, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain
| | - Rosa M. Ortega
- Nutrition and Food Science Department, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain; (L.M.B.); (A.M.L.-S.); (R.M.O.)
- VALORNUT Research Group, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain
| | - Marta García-Pérez
- Spanish Food Safety and Nutrition Agency, Alcala, 56., 28014 Madrid, Spain; (M.G.-S.); (M.G.-P.); (M.Á.D.-R.S.)
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Soriano G, De Barreto PS, Rolland Y, Plessz M, Goisser S, Guyonnet S, Fougère B, Vellas B, Andrieu S, Sourdet S. Ready-meal consumption in older people: association with obesity and dietary intake. Aging Clin Exp Res 2019; 31:855-861. [PMID: 30353355 DOI: 10.1007/s40520-018-1043-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Accepted: 09/21/2018] [Indexed: 11/30/2022]
Abstract
OBJECTIVE To investigate ready-meal consumption trends in older French people, its association with overall diet quality and obesity. DESIGN Cross-sectional analysis SETTING: Multidomain Alzheimer Preventive Trial (MAPT), France SUBJECTS: 421 MAPT participants (mean age 76.8 years) who filled a food frequency questionnaire. RESULTS The frequency of ready-meal consumption was low, with nearly 90% of participants declaring consuming ≤ 1 ready-meal per week. Compared to non- and low-consumers (≤ 1 ready-meal/week), regular consumers (≥ 2 ready-meals/week) were older (p < 0.01), more often frail and pre-frail (p 0.04), with impaired cognition (p = 0.02) and functional status (p = 0.02), with more depressive symptoms (p = 0.03) and more difficulties with preparing meals (p = 0.01). Results from multivariate analyses showed that regular ready-meal consumption was not associated with obesity (p = 0.26) and diet quality (p = 0.37). CONCLUSIONS In our sample, few older people declared consumption of 2 or more ready-meals per week, this consumption was not associated with a higher prevalence of obesity or a lower diet quality, despite the fact that these subject were older, with a lower physical and cognitive status. These findings suggest that, for these people with difficulties in meal preparation, convenience foods consumed occasionally could help to maintain diet quality and weight status.
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Affiliation(s)
- Gaëlle Soriano
- Institut du Vieillissement, Gérontopôle, Université Toulouse III Paul Sabatier, 37, Allées Jules Guesde, 31000, Toulouse, France.
- Inserm UMR1027, Université de Toulouse III Paul Sabatier, Toulouse, France.
| | - Philippe Souto De Barreto
- Institut du Vieillissement, Gérontopôle, Université Toulouse III Paul Sabatier, 37, Allées Jules Guesde, 31000, Toulouse, France
- Inserm UMR1027, Université de Toulouse III Paul Sabatier, Toulouse, France
| | - Yves Rolland
- Institut du Vieillissement, Gérontopôle, Université Toulouse III Paul Sabatier, 37, Allées Jules Guesde, 31000, Toulouse, France
- Inserm UMR1027, Université de Toulouse III Paul Sabatier, Toulouse, France
| | | | - Sabine Goisser
- Institut du Vieillissement, Gérontopôle, Université Toulouse III Paul Sabatier, 37, Allées Jules Guesde, 31000, Toulouse, France
- Institute for Biomedicine of Aging (IBA), Friedrich-Alexander-Universität (FAU) Erlangen-Nürnberg, Nuremberg, Germany
| | - Sophie Guyonnet
- Institut du Vieillissement, Gérontopôle, Université Toulouse III Paul Sabatier, 37, Allées Jules Guesde, 31000, Toulouse, France
- Inserm UMR1027, Université de Toulouse III Paul Sabatier, Toulouse, France
| | - Bertrand Fougère
- Institut du Vieillissement, Gérontopôle, Université Toulouse III Paul Sabatier, 37, Allées Jules Guesde, 31000, Toulouse, France
| | - Bruno Vellas
- Institut du Vieillissement, Gérontopôle, Université Toulouse III Paul Sabatier, 37, Allées Jules Guesde, 31000, Toulouse, France
- Inserm UMR1027, Université de Toulouse III Paul Sabatier, Toulouse, France
| | - Sandrine Andrieu
- Institut du Vieillissement, Gérontopôle, Université Toulouse III Paul Sabatier, 37, Allées Jules Guesde, 31000, Toulouse, France
- Inserm UMR1027, Université de Toulouse III Paul Sabatier, Toulouse, France
| | - Sandrine Sourdet
- Institut du Vieillissement, Gérontopôle, Université Toulouse III Paul Sabatier, 37, Allées Jules Guesde, 31000, Toulouse, France
- Inserm UMR1027, Université de Toulouse III Paul Sabatier, Toulouse, France
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Nutritional composition of the food supply: a comparison of soft drinks and breakfast cereals between three European countries based on labels. Eur J Clin Nutr 2019; 74:17-27. [PMID: 31138876 DOI: 10.1038/s41430-019-0442-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2018] [Revised: 04/12/2019] [Accepted: 05/06/2019] [Indexed: 11/08/2022]
Abstract
BACKGROUND/OBJECTIVES Monitoring of processed products at the brand level was implemented in Austria, France and Romania on the basis of the Oqali methodology during the Joint Action on Nutrition and Physical Activity (JANPA) to compare the nutritional quality of the food offering. The objective of this paper is to present the results obtained during this study. SUBJECTS/METHODS Collected data were those available on product packaging. In total, 2155 soft drinks and 943 breakfast cereals were classified in a standardised list of product families and analysed in a harmonised way. For each product family, mean values for sugar, fat, saturated fat, salt and dietary fibres were compared between countries. Common products across countries were also studied. RESULTS For all the studied nutrients, significant differences were observed between countries, with a higher sugar content for Romania in regular carbonated and non-carbonated beverages containing fruits, regular lemonades and regular tonics and bitters (together with Austria for tonics), for France in fruit beverages with more than 50% fruit, and for Austria in low-sugar beverages containing tea. For France, higher nutrient contents were also observed for sugar in chocolate-flavoured cereals, filled cereals and cornflakes, and other plain cereals (at a similar level as Romania for cornflakes), and for saturated fats in honey/caramel cereals and crunchy mueslis. These differences were explained by a different food offering in the three countries, but also by differences in nutrient contents for common products. This study also showed high variability of the nutrient content within a product family, suggesting a real potential for product reformulation. CONCLUSIONS National tools, at the branded products level, are essential to monitor the nutritional quality of the food offering, and to follow up on processed food reformulations.
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12
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Papadopoulos A, Elegbede CF, Ait-Dahmane S, Dubuisson C, Deschildre A, Crépet A. Tree nut allergy and anxiety related factors modulate food consumption behaviour in peanut-allergic patients: Results of the MIRABEL survey. Regul Toxicol Pharmacol 2018; 99:191-199. [DOI: 10.1016/j.yrtph.2018.09.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2018] [Revised: 09/18/2018] [Accepted: 09/21/2018] [Indexed: 10/28/2022]
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Perrin C, Battisti C, Chambefort A, Digaud O, Duplessis B, Volatier J, Gauvreau‐Béziat J, Ménard C. A comparison of the nutritional content of processed foods available on the French market, according to the type of brand, and potential impact on nutrient intakes-An Oqali study. Food Sci Nutr 2018; 6:1410-1421. [PMID: 30258583 PMCID: PMC6145306 DOI: 10.1002/fsn3.655] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Revised: 11/10/2017] [Accepted: 03/26/2018] [Indexed: 11/09/2022] Open
Abstract
The French Observatory of Food Quality (Oqali) aims to collect all nutrition data provided on processed food labels, at the level of brand products, in order to monitor reformulation and nutrition labeling changes over time. This work aimed to make a cross-sectional comparison of the nutrition content of processed foods on the French market, according to their type of brand (national brands, retailer brands, entry-level retailer brands, hard discount, and specialized retailer brands), and to study the potential impact of the differences observed on simulated nutrient intakes. A total of 16,453 branded processed foodstuffs were considered, collected between 2008 and 2011 and divided into 24 food sectors. Labeled nutrition values were compared between types of brands by family of products. Nutrition values were matched with consumption data from the French Individual and National Study on Food Consumption (INCA 2) (Afssa, 2006-2007) to determine whether the nutrition differences underlined were magnified or diminished when crossing them with consumption data. Only isolated differences in nutrient contents between types of brands could be highlighted. In the case of a theoretical and exclusive consumption of processed foodstuffs from one specific type of brand, protein intakes from first-price products (entry-level retailer brands and hard discount) appeared to be significantly lower than the ones from national or retailer brand products. The absence of systematic differences in the nutrition contents of processed foods from various types of brands is an encouraging result when considering social inequalities and nutrition. As protein intakes in France are currently above recommended levels (Afssa, 2007), consumption of first-price foodstuffs does not imply any risk of deficiency for French consumers.
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Affiliation(s)
- Cécile Perrin
- French Agency for FoodEnvironmental and Occupational Health SafetyRisk Assessment DepartmentMaisons‐AlfortFrance
| | - Charlène Battisti
- French Agency for FoodEnvironmental and Occupational Health SafetyRisk Assessment DepartmentMaisons‐AlfortFrance
| | - Amélie Chambefort
- French Agency for FoodEnvironmental and Occupational Health SafetyRisk Assessment DepartmentMaisons‐AlfortFrance
| | - Olivier Digaud
- French Agency for FoodEnvironmental and Occupational Health SafetyRisk Assessment DepartmentMaisons‐AlfortFrance
| | - Barbara Duplessis
- French Agency for FoodEnvironmental and Occupational Health SafetyRisk Assessment DepartmentMaisons‐AlfortFrance
| | - Jean‐Luc Volatier
- French Agency for FoodEnvironmental and Occupational Health SafetyRisk Assessment DepartmentMaisons‐AlfortFrance
| | - Julie Gauvreau‐Béziat
- French Agency for FoodEnvironmental and Occupational Health SafetyRisk Assessment DepartmentMaisons‐AlfortFrance
| | - Céline Ménard
- French Agency for FoodEnvironmental and Occupational Health SafetyRisk Assessment DepartmentMaisons‐AlfortFrance
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Food reformulation and nutritional quality of food consumption: an analysis based on households panel data in France. Eur J Clin Nutr 2017; 72:228-235. [PMID: 29269888 PMCID: PMC5842885 DOI: 10.1038/s41430-017-0044-3] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2017] [Revised: 09/12/2017] [Accepted: 10/08/2017] [Indexed: 12/03/2022]
Abstract
Background/objectives We aimed to quantify the contribution of food reformulation to changes in the nutritional quality of consumers’ food purchases, and compare it with the impact of substitutions made by consumers. Subjects/methods Using a brand-specific data set in France, we considered the changes in the nutrient content of food products in four food sectors over a 3-year period. These data were matched with data on consumers’ purchases to estimate the change in the nutritional quality of consumers’ purchases. This change was divided into three components: the reformulation of food products, the launching of new products and the consumers’ substitutions between products. Key nutrients were selected for each food group: breakfast cereals (sugar, fats, SFA, fiber, and sodium), biscuits and cakes (sugar, fats, SFA, and fiber), potato chips (fats, SFA, and sodium) and soft drinks (sugar). Results Product reformulation initiatives have improved existing products for most food group-nutrient pairs. In particular, the contribution of food reformulation to the change in nutritional quality of food purchases was strong in potato chips (the sales-weighted mean SFA and sodium contents decreased by 31.4% to 52.1% and 6.7% to 11.1%, respectively), and breakfast cereals (the sales-weighted mean sodium content decreased by 7.3% to 9.7%). Regarding the launching of new products, the results were ambiguous. Consumers’ substitutions between food items were not generally associated to an improvement in the nutritional quality of the food purchases. Conclusions Policies aiming to promote food reformulation may have greater impact than those promoting changes in consumer behavior.
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Range of processed foods available in France and nutrition labelling according to the type of brand. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.08.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Turrini A, Lombardi-Boccia G, Aureli F, Cubadda F, D’Addezio L, D’Amato M, D’Evoli L, Darnerud P, Devlin N, Dias MG, Jurković M, Kelleher C, Le Donne C, López Esteban M, Lucarini M, Martinez Burgos MA, Martínez-Victoria E, McNulty B, Mistura L, Nugent A, Oktay Basegmez HI, Oliveira L, Ozer H, Perelló G, Pite M, Presser K, Sokolić D, Vasco E, Volatier JL. A conceptual framework for the collection of food products in a Total Diet Study. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 35:171-190. [DOI: 10.1080/19440049.2017.1384577] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Aida Turrini
- Centro di ricerca Alimenti e Nutrizione, Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA), Rome, Italy
| | - Ginevra Lombardi-Boccia
- Centro di ricerca Alimenti e Nutrizione, Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA), Rome, Italy
| | - Federica Aureli
- Istituto Superiore di Sanità – National Institute of Health (ISS), Rome, Italy
| | - Francesco Cubadda
- Istituto Superiore di Sanità – National Institute of Health (ISS), Rome, Italy
| | - Laura D’Addezio
- Centro di ricerca Alimenti e Nutrizione, Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA), Rome, Italy
| | - Marilena D’Amato
- Istituto Superiore di Sanità – National Institute of Health (ISS), Rome, Italy
| | - Laura D’Evoli
- Centro di ricerca Alimenti e Nutrizione, Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA), Rome, Italy
| | - PerOla Darnerud
- Science Department, National Food Agency – Livsmedelsverket (NFA), Uppsala, Sweden
| | - Niamh Devlin
- Institute of Food & Health, University College Dublin (UCD), Dublin, Ireland
| | - Maria Graça Dias
- Instituto Nacional de Saúde Dr. Ricardo Jorge (INSA), Lisbon, Portugal
| | | | - Cecily Kelleher
- Institute of Food & Health, University College Dublin (UCD), Dublin, Ireland
| | - Cinzia Le Donne
- Centro di ricerca Alimenti e Nutrizione, Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA), Rome, Italy
| | - Maite López Esteban
- Centro Nacional de Alimentación, Agencia Española de Consumo, Seguridad Alimentaria y Nutrición, Madrid, Spain
| | - Massimo Lucarini
- Centro di ricerca Alimenti e Nutrizione, Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA), Rome, Italy
| | - Maria Alba Martinez Burgos
- Department of Physiology (Faculty of Pharmacy) Institute of Nutrition and Food Technology ‘José Matáix’ (INYTA) Center for Biomedical Research, Universidad de Granada (UGR), Granada, Spain
| | - Emilio Martínez-Victoria
- Department of Physiology (Faculty of Pharmacy) Institute of Nutrition and Food Technology ‘José Matáix’ (INYTA) Center for Biomedical Research, Universidad de Granada (UGR), Granada, Spain
| | - Breige McNulty
- Institute of Food & Health, University College Dublin (UCD), Dublin, Ireland
| | - Lorenza Mistura
- Centro di ricerca Alimenti e Nutrizione, Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA), Rome, Italy
| | - Anne Nugent
- Institute of Food & Health, University College Dublin (UCD), Dublin, Ireland
| | | | - Luisa Oliveira
- Instituto Nacional de Saúde Dr. Ricardo Jorge (INSA), Lisbon, Portugal
| | | | - Gemma Perelló
- Laboratory of toxicology and environmental health, Universitat Rovira i Virgili (URV), Tarragona, Spain
| | - Marina Pite
- Instituto Nacional de Saúde Dr. Ricardo Jorge (INSA), Lisbon, Portugal
| | - Karl Presser
- Department of Computer Science (ETH), ETH Zurich, Zurich, Switzerland
| | | | - Elsa Vasco
- Instituto Nacional de Saúde Dr. Ricardo Jorge (INSA), Lisbon, Portugal
| | - Jean-Luc Volatier
- Agence Nationale de Securité Sanitaire de l’Alim. de l’Environnement (ANSES), Paris, France
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Salt Reductions in Some Foods in The Netherlands: Monitoring of Food Composition and Salt Intake. Nutrients 2017; 9:nu9070791. [PMID: 28737692 PMCID: PMC5537905 DOI: 10.3390/nu9070791] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2017] [Revised: 07/14/2017] [Accepted: 07/19/2017] [Indexed: 02/06/2023] Open
Abstract
BACKGROUND AND OBJECTIVES High salt intake increases blood pressure and thereby the risk of chronic diseases. Food reformulation (or food product improvement) may lower the dietary intake of salt. This study describes the changes in salt contents of foods in the Dutch market over a five-year period (2011-2016) and differences in estimated salt intake over a 10-year period (2006-2015). METHODS To assess the salt contents of foods; we obtained recent data from chemical analyses and from food labels. Salt content of these foods in 2016 was compared to salt contents in the 2011 version Dutch Food Composition Database (NEVO, version 2011), and statistically tested with General Linear Models. To estimate the daily dietary salt intake in 2006, 2010, and 2015, men and women aged 19 to 70 years were recruited through random population sampling in Doetinchem, a small town located in a rural area in the eastern part of the Netherlands. The characteristics of the study population were in 2006: n = 317, mean age 49 years, 43% men, in 2010: n = 342, mean age 46 years, 45% men, and in 2015: n = 289, mean age 46 years, 47% men. Sodium and potassium excretion was measured in a single 24-h urine sample. All estimates were converted to a common metric: salt intake in grams per day by multiplication of sodium with a factor of 2.54. RESULTS In 2016 compared to 2011, the salt content in certain types of bread was on average 19 percent lower and certain types of sauce, soup, canned vegetables and legumes, and crisps had a 12 to 26 percent lower salt content. Salt content in other types of foods had not changed significantly. Between 2006, 2010 and 2015 the estimated salt intake among adults in Doetinchem remained unchanged. In 2015, the median estimated salt intake was 9.7 g per day for men and 7.4 g per day for women. As in 2006 and 2010, the estimated salt intake in 2015 exceeded the recommended maximum intake of 6 g per day set by the Dutch Health Council. CONCLUSION In the Netherlands, the salt content of bread, certain sauces, soups, potato crisps, and processed legumes and vegetables have been reduced over the period 2011-2016. However, median salt intake in 2006 and 2015 remained well above the recommended intake of 6 g.
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Battisti C, Chambefort A, Digaud O, Duplessis B, Perrin C, Volatier JL, Gauvreau-Béziat J, Menard C. Allergens labeling on French processed foods - an Oqali study. Food Sci Nutr 2017; 5:881-888. [PMID: 28748076 PMCID: PMC5520866 DOI: 10.1002/fsn3.471] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2016] [Revised: 01/31/2017] [Accepted: 02/10/2017] [Indexed: 11/21/2022] Open
Abstract
The French Observatory of Food Quality (Oqali) aims at collecting all nutritional data provided on labels of processed foods (nutritional information and composition), at branded products level, in order to follow nutritional labeling changes over time. This study carries out an overview of allergens labeling frequencies by distinguishing allergens used in recipes from those listed on precautionary statements, for the fourteen allergen categories for which labeling is mandatory according to European legislation. 17,309 products were collected, between 2008 and 2012, from 26 food categories. Products were classified per family and type of brand (national brands, retailer brands, entry‐level retailer brands, hard discount, and specialized retailer brands). Allergenic ingredients were identified from ingredients lists and precautionary statements. 73% of the 17,309 products studied contained at least one allergen in their ingredients list and 39% had a precautionary statement for one or more allergens. Milk (53%), gluten (41%), and egg (22%) were the most commonly used allergens in ingredients lists. For precautionary statement, nuts (20%), egg (14%), peanut (13%), soybean (12%), and milk (11%) were the most common allergens listed. Precautionary statement was most frequently found among first‐price products (hard discount and entry‐level retailer brands). National brands seemed to use it less frequently. For all these results, differences depended both on food categories and allergen categories. This study will enable to follow allergens labeling and their use as ingredients over time, particularly by assessing an hypothetical increase in allergens presence in processed food.
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Affiliation(s)
- Charlène Battisti
- Anses, French Agency for Food Environmental and Occupational Health Safety 14, rue Pierre et Marie Curie 94701 Maisons-Alfort France
| | - Amélie Chambefort
- Anses, French Agency for Food Environmental and Occupational Health Safety 14, rue Pierre et Marie Curie 94701 Maisons-Alfort France
| | - Olivier Digaud
- Anses, French Agency for Food Environmental and Occupational Health Safety 14, rue Pierre et Marie Curie 94701 Maisons-Alfort France
| | - Barbara Duplessis
- Anses, French Agency for Food Environmental and Occupational Health Safety 14, rue Pierre et Marie Curie 94701 Maisons-Alfort France
| | - Cécile Perrin
- Anses, French Agency for Food Environmental and Occupational Health Safety 14, rue Pierre et Marie Curie 94701 Maisons-Alfort France
| | - Jean-Luc Volatier
- Anses, French Agency for Food Environmental and Occupational Health Safety 14, rue Pierre et Marie Curie 94701 Maisons-Alfort France
| | - Julie Gauvreau-Béziat
- Anses, French Agency for Food Environmental and Occupational Health Safety 14, rue Pierre et Marie Curie 94701 Maisons-Alfort France
| | - Céline Menard
- Anses, French Agency for Food Environmental and Occupational Health Safety 14, rue Pierre et Marie Curie 94701 Maisons-Alfort France
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Combet E, Vlassopoulos A, Mölenberg F, Gressier M, Privet L, Wratten C, Sharif S, Vieux F, Lehmann U, Masset G. Testing the Capacity of a Multi-Nutrient Profiling System to Guide Food and Beverage Reformulation: Results from Five National Food Composition Databases. Nutrients 2017; 9:E406. [PMID: 28430118 PMCID: PMC5409745 DOI: 10.3390/nu9040406] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2016] [Revised: 03/28/2017] [Accepted: 04/17/2017] [Indexed: 11/01/2022] Open
Abstract
Nutrient profiling ranks foods based on their nutrient composition, with applications in multiple aspects of food policy. We tested the capacity of a category-specific model developed for product reformulation to improve the average nutrient content of foods, using five national food composition datasets (UK, US, China, Brazil, France). Products (n = 7183) were split into 35 categories based on the Nestlé Nutritional Profiling Systems (NNPS) and were then classified as NNPS 'Pass' if all nutrient targets were met (energy (E), total fat (TF), saturated fat (SFA), sodium (Na), added sugars (AS), protein, calcium). In a modelling scenario, all NNPS Fail products were 'reformulated' to meet NNPS standards. Overall, a third (36%) of all products achieved the NNPS standard/pass (inter-country and inter-category range: 32%-40%; 5%-72%, respectively), with most products requiring reformulation in two or more nutrients. The most common nutrients to require reformulation were SFA (22%-44%) and TF (23%-42%). Modelled compliance with NNPS standards could reduce the average content of SFA, Na and AS (10%, 8% and 6%, respectively) at the food supply level. Despite the good potential to stimulate reformulation across the five countries, the study highlights the need for better data quality and granularity of food composition databases.
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Affiliation(s)
- Emilie Combet
- Human Nutrition, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G31 2ER, UK.
| | - Antonis Vlassopoulos
- Nutrient Profiling, Public Health Nutrition, Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
| | - Famke Mölenberg
- Nutrient Profiling, Public Health Nutrition, Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
- Division of Human Nutrition, Wageningen University, 6700AA Wageningen, The Netherlands.
| | - Mathilde Gressier
- Nutrient Profiling, Public Health Nutrition, Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
| | | | - Craig Wratten
- Human Nutrition, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G31 2ER, UK.
| | - Sahar Sharif
- Human Nutrition, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G31 2ER, UK.
| | | | - Undine Lehmann
- Nutrient Profiling, Public Health Nutrition, Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
| | - Gabriel Masset
- Nutrient Profiling, Public Health Nutrition, Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
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Can we use national generic databases to assess product-level policies? Proc Nutr Soc 2017. [DOI: 10.1017/s0029665117003597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Mancini FR, Paul D, Gauvreau J, Volatier JL, Vin K, Hulin M. Dietary exposure to benzoates (E210-E213), parabens (E214-E219), nitrites (E249-E250), nitrates (E251-E252), BHA (E320), BHT (E321) and aspartame (E951) in children less than 3 years old in France. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:293-306. [PMID: 25686474 DOI: 10.1080/19440049.2015.1007535] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
This study aimed to estimate the exposure to seven additives (benzoates, parabens, nitrites, nitrates, BHA, BHT and aspartame) in children aged less than 3 years old in France. A conservative approach, combining individual consumption data with maximum permitted levels, was carried out for all the additives. More refined estimates using occurrence data obtained from products' labels (collected by the French Observatory of Food Quality) were conducted for those additives that exceeded the acceptable daily intake (ADI). Information on additives' occurrence was obtained from the food labels. When the ADI was still exceeded, the exposure estimate was further refined using measured concentration data, if available. When using the maximum permitted level (MPL), the ADI was exceeded for benzoates (1.94 mg kg(-1) bw day(-1)), nitrites (0.09 mg kg(-1) bw day(-1)) and BHA (0.39 mg kg(-1) bw day(-1)) in 25%, 54% and 20% of the entire study population respectively. The main food contributors identified with this approach were current foods as these additives are not authorised in specific infant food: vegetable soups and broths for both benzoates and BHA, delicatessen and meat for nitrites. The exposure estimate was significantly reduced when using occurrence data, but in the upper-bound scenario the ADI was still exceeded significantly by the age group 13-36 months for benzoates (2%) and BHA (1%), and by the age group 7-12 months (16%) and 13-36 months (58%) for nitrites. Measured concentration data were available exclusively for nitrites and the results obtained using these data showed that the nitrites' intake was below the ADI for all the population considered in this study. These results suggest that refinement of exposure, based on the assessment of food levels, is needed to estimate the exposure of children to BHA and benzoates for which the risk of exceeding the ADI cannot be excluded when using occurrence data.
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Affiliation(s)
- F R Mancini
- a Department of Veterinary Public Health and Food Safety , Istituto Superiore di Sanità , Rome , Italy
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Martin C, Visalli M, Lange C, Schlich P, Issanchou S. Creation of a food taste database using an in-home “taste” profile method. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2014.03.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Puwastien P. 8th International Food Data Conference: Quality food composition data, key for health and trade. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2011.03.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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