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Lo Turco V, Sgrò B, Albergamo A, Nava V, Rando R, Potortì AG, Di Bella G. Assessment of the Accuracy of Nutrition Label and Chemical Composition of Plant-Based Milks Available on the Italian Market. Foods 2023; 12:3207. [PMID: 37685140 PMCID: PMC10486939 DOI: 10.3390/foods12173207] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 08/22/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Growing health, environmental, and ethical concerns have encouraged interest in plant-based milks (PBMs), but it remains questionable whether the nutrition labeling of these products is adequately reliable for consumers, and whether nutritional standards can be defined for a given PBM type. On this basis, cereal, pseudocereal, nut, and legume PBMs available on the Italian market were analyzed in order to check the accuracy of nutritional labels on packages and generate new or updated compositional data. Most labels provided inaccurate information, especially with respect to the declared energy, fat, and saturated fat. Cereal- and pseudocereal-based PBMs were generally characterized by high MUFA (34.04-59.35%) and PUFA (21.61-52.27%). Almond, soy, rice, and hazelnut beverages displayed the highest levels of total tocopherols (11.29-13.68 mg/L), while buckwheat and spelt PBMs had the highest total polyphenol content (34.25-52.27 mg GAE/100 mL). Major and trace elements greatly varied among samples, being more abundant in buckwheat and coconut-based drinks. A PCA confirmed that nutritional standards cannot be unequivocally established for a given PBM, and indicated that, among the investigated variables, inorganic elements had more weight in the sample differentiation. Overall, to reliably guide consumers in their dietary choices, there is a need for greater accuracy in the development of nutrition labels for PBMs, as well as greater effort in assessing the nutritional quality of the ever-increasing variety of products available on the market.
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Affiliation(s)
- Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Benedetta Sgrò
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Vincenzo Nava
- Department of Veterinary Science, University of Messina, Viale Annunziata, 98168 Messina, Italy;
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Angela Giorgia Potortì
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Giuseppa Di Bella
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
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Al-Thani G, Ibrahim AE, Alomairi M, Salman BI, Hegazy MM, Al-Harrasi A, El Deeb S. Toxic Elemental Impurities in Herbal Weight Loss Supplements; A Study Using ICP-OES Microwave-Assisted Digestion. TOXICS 2023; 11:272. [PMID: 36977037 PMCID: PMC10053313 DOI: 10.3390/toxics11030272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/08/2023] [Accepted: 03/15/2023] [Indexed: 06/18/2023]
Abstract
The tendency of using weight loss herbal preparations is continuously increasing, especially for the widespread consumption of junk food that is characterized by high calories. Weight loss herbal preparations are considered a type of food supplement product, and, as such, the regulations governing their quality control might be minimal. These products could be locally formulated in any country or internationally imported. Being non-controlled products, the herbal weight-loss products may contain high levels of elemental impurities that might exceed the permissible ranges. Moreover, these products contribute to the total daily intake (TDI) of such elements, which might represent concerns about their potential toxicological danger. In this research, the elemental contents in such products were investigated. The inductively coupled plasma with optical emission spectrometer (ICP-OES) was used to determine the levels of 15 elemental contents, namely, Na, K, Ca, Mg, Al, Cu, Fe, Li, Mn, As, Co, Cr, Cd, Ni and Pb. The results showed that seven micro-elements, namely Cd, Co, Ni, Cr, Pb, Li and Cu, were either not detectable or at a concentration much lower than their tolerable limits. However, all studied macro-elements (Na, K, Ca and Mg), together with Fe, were found at considerable, yet safe levels. On the other hand, Mn, Al and As contents showed perturbing levels in some of the studied products. Finally, a conclusion was highlighted for the necessity for stricter surveillance of such herbal products.
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Affiliation(s)
- Ghanim Al-Thani
- Natural and Medical Sciences Research Center, University of Nizwa, PC 616, Birkat Al Mauz, Nizwa P.O. Box 33, Oman
| | - Adel Ehab Ibrahim
- Natural and Medical Sciences Research Center, University of Nizwa, PC 616, Birkat Al Mauz, Nizwa P.O. Box 33, Oman
- Pharmaceutical Analytical Chemistry Department, Faculty of Pharmacy, Port-Said University, Port Said 42526, Egypt
| | - Mohammed Alomairi
- Natural and Medical Sciences Research Center, University of Nizwa, PC 616, Birkat Al Mauz, Nizwa P.O. Box 33, Oman
| | - Baher I. Salman
- Pharmaceutical Analytical Chemistry Department, Faculty of Pharmacy, Al-Azhar University, Assiut Branch, Assiut 71524, Egypt
| | - Mostafa M. Hegazy
- Department of Pharmacognosy and Medicinal Plants, Faculty of Pharmacy, Al-Azhar University, Cairo 11884, Egypt
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, PC 616, Birkat Al Mauz, Nizwa P.O. Box 33, Oman
| | - Sami El Deeb
- Natural and Medical Sciences Research Center, University of Nizwa, PC 616, Birkat Al Mauz, Nizwa P.O. Box 33, Oman
- Institute of Medicinal and Pharmaceutical Chemistry, Technische Universitaet Braunschweig, 38106 Braunschweig, Germany
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Benson T, Bucher T, Oughton R, McCloat A, Mooney E, Farrell S, Dean M. The effects of nutrition and health claims on the nutrient composition of single and subsequent meal servings. Appetite 2022; 176:106105. [PMID: 35700838 DOI: 10.1016/j.appet.2022.106105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 05/24/2022] [Accepted: 05/30/2022] [Indexed: 11/24/2022]
Abstract
Nutrition and health claims (NHCs) can help individuals make better food choices. While NHCs have been found to influence consumer perceptions and consumption, there has been less focus on how claims influence the nutritional composition of servings. There has also been little attention paid to longer term or compensatory effects of claims on subsequent food selection. This manuscript details two studies considering these matters. Study 1 (n = 60) was a within-subjects experiment to measure the impact of NHCs on food selection and nutritional composition at single meal servings. Participants served from three fake food buffet meal stations (breakfast, hot meal, snacks) with NHCs present or absent. Study 2 (n = 55) was a within-subjects experiment to examine the impact of NHCs on food selection and nutritional composition at a subsequent meal. Participants served from a fake food buffet breakfast with or without NHCs followed by a lunch without NHCs. In study 1, while results varied for different meals, the presence of claims was found to significantly reduce the amount of energy, fat, saturated fat, sugar, carbohydrates, and sodium, and increase the amount of protein in meals that were served. Results for fibre were mixed. In addition, NHCs increased the quantity of food served in the snacks condition. There was no evidence of claims at breakfast impacting the nutritional composition of subsequent lunch servings in study 2. Despite claims potentially increasing serving quantities, the nutritional composition of chosen servings was more encouraging and claims may help individuals to meet recommended nutritional daily guidelines. These findings have wider implications in terms of government policy, food reformulation, and the continuing debate around the use of nutrient profiling regulations for products carrying claims.
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Affiliation(s)
- Tony Benson
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, BT9 5AG, UK.
| | - Tamara Bucher
- School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, 10 Chittaway Road, Ourimbah, NSW, 2258, Australia.
| | - Rachel Oughton
- Department of Mathematical Sciences, Durham University, Durham, UK.
| | - Amanda McCloat
- Department of Home Economics, St. Angela's College, Sligo, F91 C634, Ireland.
| | - Elaine Mooney
- Department of Home Economics, St. Angela's College, Sligo, F91 C634, Ireland.
| | - Sarah Farrell
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, BT9 5AG, UK.
| | - Moira Dean
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, BT9 5AG, UK.
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"It's All Just Marketing", a Qualitative Analysis of Consumer Perceptions and Understandings of Nutrition Content and Health Claims in New Zealand. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19063510. [PMID: 35329195 PMCID: PMC8949035 DOI: 10.3390/ijerph19063510] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/10/2022] [Accepted: 03/14/2022] [Indexed: 12/10/2022]
Abstract
Nutrition content and health claims are widely used globally on both food labels and in food advertising. This study explored how New Zealand consumers understand, perceive, and use nutrition content and health claims on food labels. A qualitative approach was used with semi-structured in-depth online interviews and in-person focus groups including 49 participants, aged ≥25 years responsible for household food shopping. Transcripts were analysed using reflexive thematic analysis using inductive coding, with development of five themes—(1) aware of claims but did not use, (2) mistrust and scepticism, (3) confusion and misinterpretation, (4) using claims to guide food choice, and (5) not all claims are equal. For theme 1, price and habit were found to be the most influential in driving food choice. Underlying theme 2 was the perception by most of nutrition and health claims as marketing. Scepticism was exacerbated when nutrient claims were displayed on inherently unhealthy products. However participants with specific dietary requirements did find claims helpful. Restricting nutrient claims to foods meeting a healthy nutrient profile aligned to the existing Health Star Rating system, education about regulation and supporting claims with more contextual information may increase trust, the perceived value of claims and therefore their utility.
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Krušič S, Hribar M, Hafner E, Žmitek K, Pravst I. Use of Branded Food Composition Databases for the Exploitation of Food Fortification Practices: A Case Study on Vitamin D in the Slovenian Food Supply. Front Nutr 2022; 8:775163. [PMID: 35059424 PMCID: PMC8763681 DOI: 10.3389/fnut.2021.775163] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Accepted: 11/12/2021] [Indexed: 12/11/2022] Open
Abstract
Vitamin D deficiency is a worldwide public health concern, which can be addressed with voluntary or mandatory food fortification. The aim of this study was to determine if branded food composition databases can be used to investigate voluntary fortification practices. A case study was conducted using two nationally representative cross-sectional datasets of branded foods in Slovenia, collected in 2017 and 2020, and yearly sales data. Using food labeling data we investigated prevalence of fortification and average vitamin D content, while nutrient profiling was used to investigate overall nutritional quality of the foods. In both datasets, the highest prevalence of vitamin D fortification was observed in meal replacements (78% in 2017; 100% in 2020) and in margarine, corresponding to high market share. Other food categories commonly fortified with vitamin D are breakfast cereals (5% in 2017; 6% in 2020), yogurts and their imitates (5% in 2017; 4% in 2020), and baby foods (18% in both years). The highest declared average content of vitamin D was observed in margarine and foods for specific dietary use (7-8 μg/100g), followed by breakfast cereals (4 μg/100g), while the average content in other foods was below 2 μg/100g. Only minor differences were observed between 2017 and 2020. Major food-category differences were also observed in comparison of the overall nutritional quality of the fortified foods; higher overall nutritional quality was only observed in fortified margarine. Our study showed that branded food composition databases are extremely useful resources for the investigation and monitoring of fortification practices, particularly if sales data can also be used. In the absence of mandatory or recommended fortification in Slovenia, very few manufacturers decide to add vitamin D, and even when this is the case, such products are commonly niche foods with lower market shares. We observed exceptions in imported foods, which can be subject to fortification policies introduced in other countries.
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Affiliation(s)
- Sanja Krušič
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia
| | - Maša Hribar
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Edvina Hafner
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Katja Žmitek
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia
- VIST—Faculty of Applied Sciences, Ljubljana, Slovenia
| | - Igor Pravst
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
- VIST—Faculty of Applied Sciences, Ljubljana, Slovenia
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Pravst I, Hribar M, Žmitek K, Blažica B, Koroušić Seljak B, Kušar A. Branded Foods Databases as a Tool to Support Nutrition Research and Monitoring of the Food Supply: Insights From the Slovenian Composition and Labeling Information System. Front Nutr 2022; 8:798576. [PMID: 35059426 PMCID: PMC8763694 DOI: 10.3389/fnut.2021.798576] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Accepted: 11/17/2021] [Indexed: 11/30/2022] Open
Abstract
Branded foods databases are becoming very valuable not only in nutrition research but also for clinical practice, policymakers, businesses, and general population. In contrast to generic foods, branded foods are marked by rapid changes in the food supply because of reformulations, the introduction of new foods, and the removal of existing ones from the market. Also, different branded foods are available in different countries. This not only complicates the compilation of branded foods datasets but also causes such datasets to become out of date quickly. In this review, we present different approaches to the compilation of branded foods datasets, describe the history and progress of building and updating such datasets in Slovenia, and present data to support nutrition research and monitoring of the food supply. Manufacturers are key sources of information for the compilation of branded foods databases, most commonly through food labels. In Slovenia, the branded food dataset is compiled using standard food monitoring studies conducted at all major retailers. Cross-sectional studies are conducted every few years, in which the food labels of all available branded foods are photographed. Studies are conducted using the Composition and Labeling Information System (CLAS) infrastructure, composed of a smartphone application for data collection and online data extraction and management tool. We reviewed various uses of branded foods datasets. Datasets can be used to assess the nutritional composition of food in the food supply (i.e., salt, sugar content), the use of specific ingredients, for example, food additives, for nutrient profiling, and assessment of marketing techniques on food labels. Such datasets are also valuable for other studies, for example, assessing nutrient intakes in dietary surveys. Additional approaches are also being tested to keep datasets updated between food monitoring studies. A promising approach is the exploitation of crowdsourcing through the mobile application VešKajJeš, which was launched in Slovenia to support consumers in making healthier dietary choices.
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Affiliation(s)
- Igor Pravst
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
- VIST–Faculty of Applied Sciences, Ljubljana, Slovenia
| | - Maša Hribar
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Katja Žmitek
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia
- VIST–Faculty of Applied Sciences, Ljubljana, Slovenia
| | - Bojan Blažica
- Computer Systems Department, Jozef Stefan Institute, Ljubljana, Slovenia
| | | | - Anita Kušar
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia
- VIST–Faculty of Applied Sciences, Ljubljana, Slovenia
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Hafner E, Pravst I. The Sharp Rise in the Use of Low- and No-Calorie Sweeteners in Non-Alcoholic Beverages in Slovenia: An Update Based on 2020 Data. Front Nutr 2021; 8:778178. [PMID: 34869543 PMCID: PMC8640248 DOI: 10.3389/fnut.2021.778178] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Accepted: 10/25/2021] [Indexed: 11/14/2022] Open
Abstract
Reducing added sugars in non-alcoholic beverages is an important public health goal, which can result in increased use of low- and no-calorie sweeteners (LNCS). The aim of this study was to investigate recent changes in the use of LNCS in non-alcoholic beverages in the Slovenian food supply. The national branded foods dataset was updated with beverages available in 2020, and compared with previous datasets. The data were extracted from food labels. In 2020, N = 1,650 unique beverages were found in shops from five different retailers, covering the majority of the national market. The use of LNCS increased from 13.2% in 2017 and 15.5% in 2019 to 20.2% in 2020, with a major growth in soft drinks (16.8, 19.6, and 26.7%, respectively). We observed a significant growth of beverages containing both LNCS and added sugar. Results were also consistent with sales data, which showed that increased offer of beverages with LNCS also resulted in similarly increased sales of such beverages. The average energy and total sugar content in non-alcoholic beverages decreased, which reflects both the higher percentage of beverages with LNCS, and also the reduction of the sugar content in beverages with only added sugar. Analyses of product-specific reformulation practices highlighted reduced sugar content in 16.8% of products, and in 3.6% with the use of LNCS. The most commonly used LNCS are acesulfame K, sucralose, and aspartame. Typically, combinations are used, however steviol glycosides, sucralose and saccharin are also used alone, in most cases combined with added sugar. The results indicated rapid changes in the use of LNCS in non-alcoholic beverages in the Slovenian food supply, making further monitoring of this area highly relevant.
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Affiliation(s)
- Edvina Hafner
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia.,Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Igor Pravst
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia.,Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia.,VIST-Higher School of Applied Sciences, Ljubljana, Slovenia
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Fernández-Ríos A, Laso J, Campos C, Ruiz-Salmón I, Hoehn D, Cristóbal J, Batlle-Bayer L, Bala A, Fullana-I-Palmer P, Puig R, Aldaco R, Margallo M. Towards a Water-Energy-Food (WEF) nexus index: A review of nutrient profile models as a fundamental pillar of food and nutrition security. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 789:147936. [PMID: 34082212 DOI: 10.1016/j.scitotenv.2021.147936] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/17/2021] [Accepted: 05/18/2021] [Indexed: 06/12/2023]
Abstract
The Water-Energy-Food (WEF) nexus approach should be promoted as a tool for sustainable management of resources through the interconnection of these three fundamental pillars. Particularly, food security must ensure healthy and balanced diets for everyone, but selecting individual indicators to assess all slants covered by this element is not an easy task. Hence, the objective of this paper is two-fold, to review nutrient profiling (NP) models that allow to categorize foods and evaluate diets based on their nutritional quality, and to choose the most appropriate model to be used within a WEF nexus index. To address this issue, a total of 159 documents were assessed, appraising the geographic distribution, and time evolution of the publications, as well as the characteristics and potential applications of the NP systems. The review concludes that the NRF9.3. model is the most liable option to be used in a WEF nexus index, presenting the best characteristics by means of the definition of scores and thresholds, and the use of an 'across-the-board' criteria and a reference quantity of 100 kcal, alongside offering higher ability to assess diets and foods than the other competitive model (HEI) through the evaluation of nutrients to encourage instead of foods. A secondary outcome of the review is the identification of the NP models as a useful tool to enable institutions with information to establish policies in the field of public health and facilitating the decision-making process according to the current healthy claims.
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Affiliation(s)
- Ana Fernández-Ríos
- Department of Chemical and Biomolecular Engineering, University of Cantabria, Av. de Los Castros s/n, 39005 Santander, Spain
| | - Jara Laso
- Department of Chemical and Biomolecular Engineering, University of Cantabria, Av. de Los Castros s/n, 39005 Santander, Spain
| | - Cristina Campos
- Department of Chemical and Biomolecular Engineering, University of Cantabria, Av. de Los Castros s/n, 39005 Santander, Spain
| | - Israel Ruiz-Salmón
- Department of Chemical and Biomolecular Engineering, University of Cantabria, Av. de Los Castros s/n, 39005 Santander, Spain
| | - Daniel Hoehn
- Department of Chemical and Biomolecular Engineering, University of Cantabria, Av. de Los Castros s/n, 39005 Santander, Spain
| | - Jorge Cristóbal
- Department of Chemical and Biomolecular Engineering, University of Cantabria, Av. de Los Castros s/n, 39005 Santander, Spain
| | - Laura Batlle-Bayer
- UNESCO Chair in Life Cycle and Climate Change ESCI-UPF, Pg. Pujades 1, 08003 Barcelona, Spain
| | - Alba Bala
- UNESCO Chair in Life Cycle and Climate Change ESCI-UPF, Pg. Pujades 1, 08003 Barcelona, Spain
| | - Pere Fullana-I-Palmer
- UNESCO Chair in Life Cycle and Climate Change ESCI-UPF, Pg. Pujades 1, 08003 Barcelona, Spain
| | - Rita Puig
- Department of Computer Science and Industrial Engineering, University of Lleida (UdL), Pla de la Massa, 8, 08700 Igualada, Spain
| | - Rubén Aldaco
- Department of Chemical and Biomolecular Engineering, University of Cantabria, Av. de Los Castros s/n, 39005 Santander, Spain.
| | - María Margallo
- Department of Chemical and Biomolecular Engineering, University of Cantabria, Av. de Los Castros s/n, 39005 Santander, Spain
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Blaznik U, Krušič S, Hribar M, Kušar A, Žmitek K, Pravst I. Use of Food Additive Titanium Dioxide (E171) before the Introduction of Regulatory Restrictions Due to Concern for Genotoxicity. Foods 2021; 10:foods10081910. [PMID: 34441686 PMCID: PMC8391306 DOI: 10.3390/foods10081910] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 08/09/2021] [Accepted: 08/13/2021] [Indexed: 02/08/2023] Open
Abstract
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.
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Affiliation(s)
- Urška Blaznik
- National Institute of Public Health, Trubarjeva 2, SI-1000 Ljubljana, Slovenia;
| | - Sanja Krušič
- Nutrition Institute, Tržaška Cesta 40, SI-1000 Ljubljana, Slovenia; (S.K.); (M.H.); (A.K.); (K.Ž.)
| | - Maša Hribar
- Nutrition Institute, Tržaška Cesta 40, SI-1000 Ljubljana, Slovenia; (S.K.); (M.H.); (A.K.); (K.Ž.)
| | - Anita Kušar
- Nutrition Institute, Tržaška Cesta 40, SI-1000 Ljubljana, Slovenia; (S.K.); (M.H.); (A.K.); (K.Ž.)
| | - Katja Žmitek
- Nutrition Institute, Tržaška Cesta 40, SI-1000 Ljubljana, Slovenia; (S.K.); (M.H.); (A.K.); (K.Ž.)
- VIST—Higher School of Applied Sciences, Gerbičeva Cesta 51A, SI-1000 Ljubljana, Slovenia
| | - Igor Pravst
- Nutrition Institute, Tržaška Cesta 40, SI-1000 Ljubljana, Slovenia; (S.K.); (M.H.); (A.K.); (K.Ž.)
- VIST—Higher School of Applied Sciences, Gerbičeva Cesta 51A, SI-1000 Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
- Correspondence: ; Tel.: +38-659-068-871
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Hafner E, Pravst I. Evaluation of the Ability of Nutri-Score to Discriminate the Nutritional Quality of Prepacked Foods Using a Sale-Weighting Approach. Foods 2021; 10:foods10081689. [PMID: 34441467 PMCID: PMC8392670 DOI: 10.3390/foods10081689] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 07/13/2021] [Accepted: 07/15/2021] [Indexed: 11/23/2022] Open
Abstract
The implementation of mandatory front-of-pack nutrition labelling is currently being discussed in the European Union (EU). The Nutri-Score (NS) was developed in France to empower consumers to make informed and healthier food choices. Based on strong evidence of its efficacy in supporting healthy choices, it has already been implemented for voluntary use in some EU member states, making it relevant to developing a harmonised EU scheme. This study aimed to evaluate the NS’s discriminating ability on products available in the food supply and compare it with Slovenian national nutritional recommendations based on an adapted WHO Europe (WHOE) profile. The innovative approach of the study is that we used sale-weighting to address the public health importance of available foods, with consideration of market share. We profiled 15,822 products available in the Slovenian food supply in 2017. The NS had a high ability to discriminate food products based on nutritional composition. Products that are generally encouraged in dietary recommendations (fruits, vegetables, cereals) had, in most cases, better NS grades than less favourable products (confectionery, snack foods, added fats), which is also in line with the national nutrition policy programme. The discriminating ability of the model was also shown within food (sub)categories (e.g., plain and flavoured yoghurt). Sale-weighting showed that offerings do not always reflect sales. Major differences between offerings and sales were observed for beverages, dairy, fruits/vegetables, and edible oils/emulsions. Additionally, sale-weighted distribution tended towards less favourable nutritional composition, particularly in categories with overall smaller offerings of products with favourable composition. The NS showed moderate agreement with the WHOE profile (κ = 0.57); differences were particularly observed in flavoured yoghurts, juices, cooking oils, and cheeses. Modelling the operation of the NS with representative real-life food samples provided insight valuable for developing and implementing harmonised mandatory front-of-pack nutrition labelling in Europe.
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Affiliation(s)
- Edvina Hafner
- Nutrition Institute, Tržaška Cesta 40, SI-1000 Ljubljana, Slovenia;
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
| | - Igor Pravst
- Nutrition Institute, Tržaška Cesta 40, SI-1000 Ljubljana, Slovenia;
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
- VIST–Higher School of Applied Sciences, Gerbičeva Cesta 51A, SI-1000 Ljubljana, Slovenia
- Correspondence: ; Tel.: +386-59-068-871
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11
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Rozman U, Mis NF, Kupirovič UP, Pravst I, Kocbek P, Strauss M, Turk SŠ. Nutritional quality of beverages available in vending machines in health and social care institutions: do we really want such offers? JOURNAL OF HEALTH, POPULATION, AND NUTRITION 2021; 40:29. [PMID: 34215329 PMCID: PMC8252244 DOI: 10.1186/s41043-021-00250-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Accepted: 05/27/2021] [Indexed: 05/03/2023]
Abstract
BACKGROUND Vending machines represent one way of offering food, but they are overlooked in the efforts to improve people's eating habits. The aim of our study was to analyse the variety and nutritional values of beverages offered in vending machines in social and health care institution in Slovenia. METHODS The available beverages were quantitatively assessed using traffic light profiling and the model for nutrient profiling used by Food Standards Australia New Zealand. Vending machines in 188 institutions were surveyed, resulting in 3046 different beverages consisting of 162 unique product labels. RESULTS Between 51 and 54% of beverages were categorised as unhealthy with regard to sugar content. Water accounted for only 13.7% of all beverages in vending machines. About 82% of beverages in vending machines were devoted to sugar-sweetened beverages, the majority (58.9%) presented in 500-ml bottles. The average sugar content and average calories in beverages sold in vending machines are slightly lower than in beverages sold in food stores. CONCLUSIONS We suggest that regulatory guidelines should be included in the tender conditions for vending machines in health and social care institutions, to ensure healthy food and beverage choices.
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Affiliation(s)
- Urška Rozman
- Faculty of Health Sciences, University of Maribor, Žitna ulica 15, 2000 Maribor, Slovenia
| | - Nataša Fidler Mis
- Department of Gastroenterology, Hepatology and Nutrition, University Children’s Hospital, University Medical Centre Ljubljana, Bohoričeva 20, 1000 Ljubljana, Slovenia
| | | | - Igor Pravst
- Nutrition Institute, Tržaška cesta 40, 1000 Ljubljana, Slovenia
| | - Primož Kocbek
- Faculty of Health Sciences, University of Maribor, Žitna ulica 15, 2000 Maribor, Slovenia
| | - Maja Strauss
- Faculty of Health Sciences, University of Maribor, Žitna ulica 15, 2000 Maribor, Slovenia
| | - Sonja Šostar Turk
- Faculty of Health Sciences, University of Maribor, Žitna ulica 15, 2000 Maribor, Slovenia
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12
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de Boer A. Fifteen Years of Regulating Nutrition and Health Claims in Europe: The Past, the Present and the Future. Nutrients 2021; 13:1725. [PMID: 34069664 PMCID: PMC8161257 DOI: 10.3390/nu13051725] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 05/17/2021] [Accepted: 05/18/2021] [Indexed: 12/13/2022] Open
Abstract
Suggestions that a food contains healthy ingredients or that it can provide beneficial effects upon consumption have been regulated in the EU since 2006. This paper describes the analysis of how this nutrition and health claim regulation has resulted in over 300 authorised claims and how the authorisation requirements and processes have affected the use of claims on foods. Five challenges are identified that negatively affect the current legislation dealing with nutrition and health claims: non-reviewed botanical claims (as well as on hold claims for infants and young children), the lack of nutrient profiles and the focus of claims on single ingredients, consumer understanding, research into health effects of nutrition and finally, enforcement. These challenges are shown to influence the goals of the regulation: protecting consumers from false and misleading claims and stimulating the development of a level playing field in the EU, to foster innovation. Tackling these political and scientific substantiation questions for health claims, together with continuously analysing the understanding and usage of claims by consumers and operators will ensure that the NHCR will stay effective, today and in the future.
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Affiliation(s)
- Alie de Boer
- Food Claims Centre Venlo, Campus Venlo, Faculty of Science and Engineering, Maastricht University, 5900 AA Venlo, The Netherlands
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13
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Trends in the Use of Low and No-Calorie Sweeteners in Non-Alcoholic Beverages in Slovenia. Foods 2021; 10:foods10020387. [PMID: 33578908 PMCID: PMC7916662 DOI: 10.3390/foods10020387] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 02/01/2021] [Accepted: 02/08/2021] [Indexed: 02/06/2023] Open
Abstract
Excessive sugar intake and the associated increased obesity risk indicate that food reformulation is needed. Non-alcoholic beverages are often high in free sugars, making reformulation with low and no-calorie sweeteners (LNCS) a common choice. Our knowledge of the use of LNCS in the European food supply is, however, very limited. This study aimed to evaluate the trends in the use of LNCS in different non-alcoholic beverages in the Slovenian food supply over the course of two years. We assessed which LNCS are most used and how the use of LNCS affects energy and sugar content. We analyzed labeling information of non-alcoholic beverages in selected grocery stores, covering the majority of the Slovenian food supply. Selected grocery stores were located in the capital city (Ljubljana). LNCS were present in 13.2% and 15.5% of non-alcoholic beverages in the years 2017 and 2019, respectively. The use of LNCS has significantly increased only in energy drinks (p < 0.01). The most used LNCS in 2017 were acesulfame K, aspartame, and cyclamates. In 2019 the use of sucralose increased significantly (p < 0.01) to become the second most used LNCS. Energy and sugar content varied between subcategories, which depended on the presence of added sugar and LNCS. Comparison between the energy value and the presence of the LNCS showed an almost 50% lower energy content of beverages containing both added sugar and LNCS (E2017 = 92.8 kJ; E2019 = 96.2 kJ per 100 mL), compared with beverages with only added sugar (E2017 = 161.8 kJ; E2019 = 159.0 kJ per 100 mL). In beverages sweetened only with LNCS, the difference was even more noticeable (E2017 = 22.3 kJ; E2019 = 14.3 kJ per 100 mL). Results show that the use of LNCS can help producers reduce the energy value of non-alcoholic beverages. Still, compared to other countries, the offer of such products in the Slovenian food supply is relatively low. However, due to possible public health risks of excessive use of LNCS, producers should be further encouraged for reformulation and production of less sweet products without LNCS, enabling consumers to adapt to less sweet taste of beverages. Further monitoring of LNCS in the food supply is therefore recommended, preferably also with consideration of sales data.
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Lavriša Ž, Hribar M, Kušar A, Žmitek K, Pravst I. Nutritional Composition of Gluten-Free Labelled Foods in the Slovenian Food Supply. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17218239. [PMID: 33171869 PMCID: PMC7664664 DOI: 10.3390/ijerph17218239] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 11/02/2020] [Accepted: 11/05/2020] [Indexed: 12/31/2022]
Abstract
The market of gluten-free (GF) foods has been expanding in recent years. GF foods are consumed not only by those with medical predispositions for avoiding gluten, but also by a specific segment of consumers, searching for “healthier” food choices. For these, such practices can present a serious limitation in the variability of food choices. Considering that GF foods are commonly perceived as healthier alternatives, there is a lack of knowledge on the nutritional profile and content of specific nutrients of GF-labelled foods compared to general food supply. A comparison of nutritional composition of GF/non-GF packed foods in the Slovenian food supply was conducted. The nutrient profiling scoring criterion (NPSC) and content of specific nutrients/energy was compared between GF-labelled and regular foods. The highest proportion of GF-labelled products were found in food categories, which typically do not contain gluten (Cheese imitates, Milk imitates, Yoghurt imitates, Canned fish and seafood and Processed meat). Significant differences in the nutrient profile between GF-labelled and regular products were found in Cakes, muffins and pastry, Crisps and snacks, Desserts and Milk imitates. GF-labelled foods often had lower protein and sugar content. Energy value was comparable in most categories and no significant differences in salt content were found, compared to non-GF products. In conclusion, GF-labelled foods will unlikely bring health benefits to those who are not medically required to follow GF diet. Public health initiatives should aim towards promotion of consuming non-processed foods and provision of reliable information about who is required to consume GF foods.
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Affiliation(s)
- Živa Lavriša
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia; (M.H.); (A.K.); (K.Ž.); (I.P.)
- Correspondence: ; Tel.: +386-590-688-72
| | - Maša Hribar
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia; (M.H.); (A.K.); (K.Ž.); (I.P.)
| | - Anita Kušar
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia; (M.H.); (A.K.); (K.Ž.); (I.P.)
| | - Katja Žmitek
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia; (M.H.); (A.K.); (K.Ž.); (I.P.)
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, SI-1000 Ljubljana, Slovenia
| | - Igor Pravst
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia; (M.H.); (A.K.); (K.Ž.); (I.P.)
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, SI-1000 Ljubljana, Slovenia
- VIST–Higher School of Applied Sciences, Gerbičeva ulica 51a, SI-1000 Ljubljana, Slovenia
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15
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Lavriša Ž, Hristov H, Kelly B, Pravst I. Regulating children's exposure to food marketing on television: are the restrictions during children's programmes enough? Appetite 2020; 154:104752. [PMID: 32522590 DOI: 10.1016/j.appet.2020.104752] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 05/11/2020] [Accepted: 05/22/2020] [Indexed: 10/24/2022]
Abstract
Due to rising global rates of childhood obesity, the World Health Organization (WHO) has recommended the adoption of policies to restrict children's exposure to the advertising of unhealthy foods and beverages. In 2017, the Slovenian government introduced regulations to restrict the advertisement of unhealthy foods and beverages during designated children's television programming. The objective of our study was to assess the impact of these regulations on children's exposure to food advertising, including during children's programmes and at peak viewing times for children. Using a standardised methodology, we investigated a large sample of 6479 food advertisements broadcast during 1652 h of television programming between 2016 and 2018 on the five most popular television channels for children aged 4-9 years. Advertised food products were coded using the WHO Regional Office for Europe Nutrient Profile Model, modified for Slovenia. The average overall frequency of not permitted (unhealthy) food advertising (±SD; standard deviation) per hour was 2.90 ± 3.22 (2016), 2.66 ± 3.55 (2017), or 2.13 ± 3.04 (2018) ads/h/channel. The frequency of not permitted food ads decreased to 0.02 ± 0.01 per h/channel during cartoons and other children's programmes in 2018. The new Slovenian food marketing regulations have reduced the advertising of unhealthy foods during children's programmes. However, children's viewership rates are also high outside of this designated programming and, as such, children's overall exposure to unhealthy food advertising is unlikely to have been reduced considerably by the regulations. Future policy interventions should be planned to cover not only children's programmes but also broadcasting periods that include the greatest numbers of child viewers. The implementation of such policies would be more challenging given that children's peak viewing times often intersect with prime time.
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Affiliation(s)
- Živa Lavriša
- Nutrition Institute, Tržaška Cesta 40, 1000, Ljubljana, Slovenia.
| | - Hristo Hristov
- Nutrition Institute, Tržaška Cesta 40, 1000, Ljubljana, Slovenia.
| | - Bridget Kelly
- Early Start, School of Health and Society, University of Wollongong, Northfields Ave Wollongong, New South Wales, 2522, Australia.
| | - Igor Pravst
- Nutrition Institute, Tržaška Cesta 40, 1000, Ljubljana, Slovenia; University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, 1000, Ljubljana, Slovenia.
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16
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Rozman U, Pravst I, Kupirovič UP, Blaznik U, Kocbek P, Turk SŠ. Sweet, Fat and Salty: Snacks in Vending Machines in Health and Social Care Institutions in Slovenia. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E7059. [PMID: 32992500 PMCID: PMC7579220 DOI: 10.3390/ijerph17197059] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 09/21/2020] [Accepted: 09/23/2020] [Indexed: 12/12/2022]
Abstract
Vending machines in health and social care facilities are often the only possible choice for a quick snack for workers and visitors, in many cases providing unhealthy dietary choices. Our study aimed to analyse the variety and nutritional quality of foods available in vending machines placed in social and health care institution in Slovenia. The available snacks were quantitatively assessed, using traffic light profiling. The model used for nutrient profiling was that of the Food Standards Australia New Zealand (FSANZ). Vending machines in 188 institutions were surveyed, resulting in 5625 food-items consisting of 267 unique product labels. Sweet products dominate in vending machines offers (about 70%), while nuts and seeds (8.4%), yoghurts (2.1%), fruits (1.4%) and milk (0.3%) are present in a very small proportion or are not available at all. According to FSANZ, 88.5% of all displayed food items in vending machines can be considered as lower nutritional quality or less healthy products. The authors' future activities will be focused on ensuring wider availability of healthy dietary choices and on including official guidelines in tender conditions for vending machines in health and social care institutions in Slovenia.
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Affiliation(s)
- Urška Rozman
- Faculty of Health Sciences, University of Maribor, Žitna ulica 15, 2000 Maribor, Slovenia; (P.K.); (S.Š.T.)
| | - Igor Pravst
- Nutrition Institute, Tržaška cesta 40, 1000 Ljubljana, Slovenia; (I.P.); (U.P.K.)
| | - Urška Pivk Kupirovič
- Nutrition Institute, Tržaška cesta 40, 1000 Ljubljana, Slovenia; (I.P.); (U.P.K.)
| | - Urška Blaznik
- National Institute of Public Health, Trubarjeva 2, 1000 Ljubljana, Slovenia;
| | - Primož Kocbek
- Faculty of Health Sciences, University of Maribor, Žitna ulica 15, 2000 Maribor, Slovenia; (P.K.); (S.Š.T.)
| | - Sonja Šostar Turk
- Faculty of Health Sciences, University of Maribor, Žitna ulica 15, 2000 Maribor, Slovenia; (P.K.); (S.Š.T.)
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17
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Ropero AB, Blain N, Beltrá M. Nutrition Claims Frequency and Compliance in a Food Sample of the Spanish Market: The BADALI Study. Nutrients 2020; 12:nu12102943. [PMID: 32992866 PMCID: PMC7599968 DOI: 10.3390/nu12102943] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/10/2020] [Accepted: 09/22/2020] [Indexed: 12/12/2022] Open
Abstract
Nutrition claims (NCs) have been shown to affect customers’ perceptions and behaviour. In Europe, they are regulated by Regulation (EC) No 1924/2006. The aim of this work was to analyse the prevalence and compliance of NCs according to this regulation in Spain. For this purpose, we used the BADALI database, which included 3197 foods present in the Spanish market. Our results show that 36.1% of all foods carried NCs, at a rate of 3.3 NCs/food. The prevalence was very heterogeneous among food groups. Nuts and seeds, legumes and non-alcoholic beverages were the groups with the highest prevalence. Micronutrients, fat, fibre and sugars were the nutrients most referred to in NCs. Overall, the compliance was low, with 49.2% NCs correct. Fibre and proteins were the nutrients with most correct NCs. Vegetables and non-alcoholic beverages were the food groups with the highest proportion of correct NCs. The main reason for incorrect NCs was because the amount of the nutrient was not stated in the label. The results of our study reveal that the aim of the European Commission to ensure a high level of protection for consumers regarding NCs has not been fulfilled. Therefore, we consider it crucial that European institutions invest in guaranteeing regulation compliance.
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18
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Pivk Kupirovič U, Hristov H, Hribar M, Lavriša Ž, Pravst I. Facilitating Consumers Choice of Healthier Foods: A Comparison of Different Front-of-Package Labelling Schemes Using Slovenian Food Supply Database. Foods 2020; 9:foods9040399. [PMID: 32244547 PMCID: PMC7230759 DOI: 10.3390/foods9040399] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 03/25/2020] [Accepted: 03/27/2020] [Indexed: 11/14/2022] Open
Abstract
Summary indicator front-of-package nutrition labelling schemes are gaining momentum. In Europe, an example of such a scheme is Nutri-Score, which was first introduced in France. Supported by additional research, the scheme has the potential to expand into other countries. Such a scenario opens a series of questions related to the use of Nutri-Score in the territories with pre-existing food labelling schemes. A key question is whether different nutrition labelling schemes would provide conflicting information for consumers when applied to same foods. The goal of our study was, therefore, to evaluate the alignment of different front-of-package nutrition labelling schemes. The study was conducted using cross-sectional data on the composition of selected categories of prepacked foods with high penetration nutrition/health claims and symbols in the Slovenian food supply. We evaluated a variety of existing front-of-package nutrition labelling schemes: three interpretive nutrition rating systems (Nutri-Score, Health Star Rating (HSR), Traffic light system), four health symbols (Protective Food symbol, Choices, Finnish heart, and Keyhole symbol), and also three nutrient profile models developed for other purposes (Office of Communications (United Kingdom, Ofcom), World Health Organization Regional office for Europe (WHOE) and Food Standards Australia New Zealand (FSANZ)). Overall, our results indicate that interpretive nutrition rating systems (i.e., Nutri-Score) are mostly less strict than the nutrient profiles of tested health symbols. A risk of conflicting information would happen in a scenario where food is eligible to carry a health symbol, but is at the same time rated to have lower nutritional quality by an accompanying interpretive nutrition rating system. When Protective Food symbol and Nutri-Score are used together, this would occur for 5% of foods in our sample. To avoid such risks, schemes for health symbols could be adapted to be stricter than interpretive nutrition rating systems used in the same territory/market, but such adaptations are challenging and should be well planned. While our study showed that, in most cases, Nutri-Score is a less strict model than tested health symbols, the rating-system approach might offer useful support and incentive for food producers towards gradual food reformulation.
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Affiliation(s)
- Urška Pivk Kupirovič
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia; (U.P.K.); (H.H.); (M.H.); (Ž.L.)
| | - Hristo Hristov
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia; (U.P.K.); (H.H.); (M.H.); (Ž.L.)
| | - Maša Hribar
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia; (U.P.K.); (H.H.); (M.H.); (Ž.L.)
| | - Živa Lavriša
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia; (U.P.K.); (H.H.); (M.H.); (Ž.L.)
| | - Igor Pravst
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia; (U.P.K.); (H.H.); (M.H.); (Ž.L.)
- University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
- VIST – Higher School of Applied Sciences, Gerbičeva cesta 51A, SI-1000 Ljubljana, Slovenia
- Correspondence: ; Tel.: +386-590-68871; Fax: +386-130-07981
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19
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Leśniewicz A, Kurowska D, Pohl P. Mineral Constituents Profiling of Ready-To-Drink Nutritional Supplements by Inductively Coupled Plasma Optical Emission Spectrometry. Molecules 2020; 25:E851. [PMID: 32075142 PMCID: PMC7070602 DOI: 10.3390/molecules25040851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 02/07/2020] [Accepted: 02/13/2020] [Indexed: 11/29/2022] Open
Abstract
Nutritional drinks (NDs) are medicinal food products intended for people with different health issues constricting nutrients provision. Eight varieties of milkshake style NDs were analyzed in this work. Prior to element analysis, they were freeze-dried, and concentrations of twenty macro- and microelements in analyzed samples were simultaneously measured by ICP-OES after their mineralization in a closed-vessel microwave-assisted digestion system. Results of this analysis indicated that these NDs must be considered as nutrient-dense foods, taking into account mineral constituents. Consumption of two bottles of such NDs per day provides very a high amount or even an excess of human daily requirements set as Recommended Dietary Allowances (RDAs). Generally, concentrations of determined elements in examined NDs were consistent with data given on the labels - most of differences did not exceed 30% (median: -5.91%, standard deviation: 14%). Discovered very strong and moderate positive correlations between concentrations of major and essential elements (Ca, Mg, P, Cu, Fe, Mn, Zn) were likely due to their incorporation into formulations of analyzed NDs. However, relationships between contents of trace elements were the result of concomitance of these elements in substrates used for examined products production or contamination of substrates.
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Affiliation(s)
- Anna Leśniewicz
- Analytical Chemistry and Chemical Metallurgy Division, Faculty of Chemistry, Wrocław University of Science and Technology, Wybrzeże St. Wyspiańskiego 27, 50-370 Wrocław, Poland;
| | | | - Paweł Pohl
- Analytical Chemistry and Chemical Metallurgy Division, Faculty of Chemistry, Wrocław University of Science and Technology, Wybrzeże St. Wyspiańskiego 27, 50-370 Wrocław, Poland;
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20
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Derbyshire E. Are all ‘ultra-processed’ foods nutritional demons? A commentary and nutritional profiling analysis. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.08.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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21
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Benson T, Lavelle F, McCloat A, Mooney E, Bucher T, Egan B, Dean M. Are the Claims to Blame? A Qualitative Study to Understand the Effects of Nutrition and Health Claims on Perceptions and Consumption of Food. Nutrients 2019; 11:nu11092058. [PMID: 31480787 PMCID: PMC6769963 DOI: 10.3390/nu11092058] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 08/21/2019] [Accepted: 08/27/2019] [Indexed: 02/06/2023] Open
Abstract
Nutrition and Health Claims (NHCs) have been found to influence perceptions of food and consumption behaviour. While previous quantitative research has identified factors that may explain these effects, the current study aimed to address the dearth of in-depth exploration as to the underlying reasons why and how claims may impact upon perceptions and behaviour and the relationships between key factors. Seventy-eight participants took part in 10 focus groups. Discussions were transcribed verbatim and Nvivo 11 was used for thematic analysis. Six themes were developed from the data: 1. Target populations for NHCs; 2. Influence of NHCs on purchasing behaviour; 3. Characteristics/perceptions of products displaying NHCs; 4. Believability of NHCs; 5. Superior yet superficial knowledge; 6. Consumption of products displaying NHCs. Knowledge was a key factor influencing how much individuals believe claims (Believability of NHCs) and their perceptions (Characteristics/perceptions of products displaying NHCs). These perceptions and the characteristics of products displaying claims also impacted believability, as well as purchasing behaviour and consumption. Future research should be cognisant of the role of knowledge and characteristics or perceptions of products in the relationship between NHCs and consumer behaviour, and modelling of these relationships would allow their relative strength to be identified.
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Affiliation(s)
- Tony Benson
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT9 5AG, UK
| | - Fiona Lavelle
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT9 5AG, UK
| | - Amanda McCloat
- Department of Home Economics, St. Angela's College, Sligo F91 C634, Ireland
| | - Elaine Mooney
- Department of Home Economics, St. Angela's College, Sligo F91 C634, Ireland
| | - Tamara Bucher
- School of Health Sciences, Faculty of Health and Medicine, The University of Newcastle, Callaghan NSW 2308, Australia
- Priority Research Centre for Physical Activity and Nutrition, The University of Newcastle, Callaghan NSW 2308, Australia
| | - Bernadette Egan
- Food, Consumer Behaviour and Health Research Centre, University of Surrey, Guildford GU2 7XH, UK
| | - Moira Dean
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT9 5AG, UK.
- School of Health Sciences, Faculty of Health and Medicine, The University of Newcastle, Callaghan NSW 2308, Australia.
- Priority Research Centre for Physical Activity and Nutrition, The University of Newcastle, Callaghan NSW 2308, Australia.
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Lavriša Ž, Pravst I. Marketing of Foods to Children through Food Packaging Is Almost Exclusively Linked to Unhealthy Foods. Nutrients 2019; 11:E1128. [PMID: 31117202 PMCID: PMC6566923 DOI: 10.3390/nu11051128] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 05/10/2019] [Accepted: 05/16/2019] [Indexed: 01/02/2023] Open
Abstract
The nutritional composition of foods marketed to children is important, as it can significantly influence children's preferences. The objective of this research was to evaluate the presence of child-oriented food products in the food supply and to investigate their nutritional composition. The sample included 8191 prepacked foods in the Slovenian food supply available in the market in 2015. The nutrient profile (World Health Organisation Regional Office for Europe nutrient profile model) of the products with child-targeted promotions was compared to the nutrient profile of those without child-targeted promotions. Food categories with the highest proportion of products with child-focused promotions were "Breakfast Cereals" (17%), "Chocolate and Sugar Confectionery" (15%) and "Edible Ices" (13%). Altogether, 93% of all products with child-focused promotions and 73% of products without such promotions were classified as "not permitted". The proportion of "not permitted" foods was significantly higher in products with child-targeted promotions, compared with products without child-targeted promotions (p < 0.0001), and this trend was observed in a majority of food categories. To protect children from exposure to the marketing of foods with less favourable nutritional compositions, public health strategies should be focused also towards limiting promotions of unhealthy foods to children on product packaging, not only in media.
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Affiliation(s)
- Živa Lavriša
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia.
| | - Igor Pravst
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia.
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