scholarly journals Nutrition and health claims: the role of food composition data

2010 ◽  
Vol 64 (S3) ◽  
pp. S8-S13 ◽  
Author(s):  
J L Buttriss ◽  
B Benelam
Keyword(s):  
Food Composition ◽  
Health Claims ◽  
Nutrition And Health ◽  
Composition Data ◽  
Food Composition Data ◽  
Nutrition And Health Claims

Towards a European Food Composition Data Interchange Platform

2012 ◽  
Vol 82 (3) ◽  
pp. 209-215 ◽  
Author(s):  
Simone Bell ◽  
Heikki Pakkala ◽  
Michael P. Finglas
Keyword(s):  
Nutrient Content ◽  
Food Composition ◽  
Consumer Information ◽  
Health Claims ◽  
Composition Data ◽  
European Committee ◽  
Food Properties ◽  
Data Interchange ◽  
Food Composition Data ◽  
Definition Of

Food composition data (FCD) comprises the description and identification of foods, as well as their nutrient content, other constituents, and food properties. FCD are required for a range of purposes including food labeling, supporting health claims, nutritional and clinical management, consumer information, and research. There have been differences within and beyond Europe in the way FCD are expressed with respect to food description, definition of nutrients and other food properties, and the methods used to generate data. One of the major goals of the EuroFIR NoE project (2005 - 10) was to provide tools to overcome existing differences among member states and parties with respect to documentation and interchange of FCD. The establishment of the CEN’s (European Committee for Standardisation) TC 387 project committee on Food Composition Data, led by the Swedish Standards Institute, and the preparation of the draft Food Data Standard, has addressed these deficiencies by enabling unambiguous identification and description of FCD and their quality, for dissemination and data interchange. Another major achievement of the EuroFIR NoE project was the development and dissemination of a single, authoritative source of FCD in Europe enabling the interchange and update of data between countries, and also giving access to users of FCD.

scholarly journals Do Dietary Supplements and Nutraceuticals Have Effects on Dental Implant Osseointegration? A Scoping Review

Nutrients ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 268 ◽  
Author(s):  
Livia Nastri ◽  
Antimo Moretti ◽  
Silvia Migliaccio ◽  
Marco Paoletta ◽  
Marco Annunziata ◽  
...  
Keyword(s):  
Vitamin D ◽  
Dietary Supplements ◽  
Dental Implants ◽  
Dental Implant ◽  
Scoping Review ◽  
Health Claims ◽  
Nutrition And Health ◽  
Scoping Reviews ◽  
Nutrition And Health Claims

Several factors affect dental implant osseointegration, including surgical issues, bone quality and quantity, and host-related factors, such as patients’ nutritional status. Many micronutrients might play a key role in dental implant osseointegration by influencing some alveolar bone parameters, such as healing of the alveolus after tooth extraction. This scoping review aims to summarize the role of dietary supplements in optimizing osseointegration after implant insertion surgery. A technical expert panel (TEP) of 11 medical specialists with expertise in oral surgery, bone metabolism, nutrition, and orthopedic surgery performed the review following the PRISMA-ScR (Preferred Reporting Items for Systematic Reviews and Meta-Analyses Extension for Scoping Reviews) model. The TEP identified micronutrients from the “European Union (EU) Register of nutrition and health claims made on foods” that have a relationship with bone and tooth health, and planned a PubMed search, selecting micronutrients previously identified as MeSH (Medical Subject Headings) terms and adding to each of them the words “dental implants” and “osseointegration”. The TEP identified 19 studies concerning vitamin D, magnesium, resveratrol, vitamin C, a mixture of calcium, magnesium, zinc, and vitamin D, and synthetic bone mineral. However, several micronutrients are non-authorized by the “EU Register on nutrition and health claims” for improving bone and/or tooth health. Our scoping review suggests a limited role of nutraceuticals in promoting osseointegration of dental implants, although, in some cases, such as for vitamin D deficiency, there is a clear link among their deficit, reduced osseointegration, and early implant failure, thus requiring an adequate supplementation.

scholarly journals Session 4: Challenges facing the food industry in innovating for health Regulatory challenges and opportunities for food innovation

2008 ◽  
Vol 68 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Nino Binns
Keyword(s):  
Health Claims ◽  
Primary Role ◽  
Nutrition And Health ◽  
Challenges And Opportunities ◽  
Food Legislation ◽  
Nutrient Profiles ◽  
Initial List ◽  
Nutrition And Health Claims ◽  
The Eu

The primary role of the extensive and complex modern food legislation is to protect the consumer. Providing a framework for industry and enabling free trade are secondary aims. In the EU the 2006 Regulation on nutrition and health claims made on foods was adopted in December 2006. This Regulation defines detailed lists of permitted claims with precise conditions, requires foods making claims to meet specific nutrient profiles and requires the submission of a dossier for approval of new health claims. Nutrient profiles and an initial list of existing health claims will not be agreed until January 2009 and January 2010 respectively. The uncertainty about profiles and the initial list of claims as well as the prescriptive nature of the Regulation will have a major impact, some negative but some positive, on food innovation. Worldwide legislation on nutrition and health claims continues to develop. The current paper also provides an outline of some other key pieces of European legislation that affect food innovation. However, currently, all this legislation remains in development and up-to-date information can be sought from the reference material provided.

scholarly journals Importance and use of reliable food composition data generation by nutrition/dietetic professionals towards solving Africa's nutrition problem: constraints and the role of FAO/INFOODS/AFROFOODS and other stakeholders in future initiatives

2019 ◽  
Vol 78 (4) ◽  
pp. 496-505 ◽  
Author(s):  
Henrietta Ene-Obong ◽  
Hettie C. Schönfeldt ◽  
Ella Campaore ◽  
Angela Kimani ◽  
Rosemary Mwaisaka ◽  
...  
Keyword(s):  
Public Health Education ◽  
Poor Quality ◽  
Food Composition ◽  
Current Status ◽  
Practice Research ◽  
Data Generation ◽  
Composition Data ◽  
Food Composition Tables ◽  
Food Composition Data

Despite the rich biodiversity of the African continent and the tremendous progress so far made in food production, Africa is still struggling with the problems of food insecurity, hunger and malnutrition. To combat these problems, the production and consumption of nutritious and safe foods need to be promoted. This cannot be achieved without reliable data on the quantity and quality of nutrients and other components provided through these foods. Food composition data (FCD) are compiled as food composition tables (FCT) or food composition databases (FCDB). These are subsequently used for a variety of purposes, ranging from clinical practice, research, public health/education, food industry to planning and policy, as well as nutrition monitoring and surveillance. To perform these functions effectively, the importance of reliable FCT/FCDB cannot be overemphasised. Poor quality FCT/FCDB have serious consequences on the health of the population, and provide skew evidence towards developing nutrition and health-related policies. The present paper reviews different methods to generate FCT/FCDB, their importance and use in assisting nutrition/dietetic professionals in solving Africa's nutrition problems; current status of FCT/FCDB generation, compilation and dissemination in Africa, constraint to their use by professionals and the role of FAO/INFOODS/AFROFOODS and other stakeholders towards improvement and future initiatives. The information provided will create awareness on the need for up-to-date and high-quality FCT/FCDB and facilitate the identification of data gaps and prioritisation of future efforts in FCD generation, compilation and dissemination in Africa and subsequent strategies for the alleviation of the food and nutrition problems in Africa.

scholarly journals Scientific substantiation of health claims in the EU

2011 ◽  
Vol 71 (1) ◽  
pp. 120-126 ◽  
Author(s):  
Albert Flynn
Keyword(s):  
Health Claims ◽  
Nutrition And Health ◽  
Beneficial Effects ◽  
Wide Range ◽  
New Directions ◽  
Scientific Substantiation ◽  
Specific Health ◽  
Nutrition And Health Claims ◽  
The Eu

EU legislation on nutrition and health claims made on foods (Regulation (EC) No. 1924/2006) specifies that health claims should be only authorised for use in the Community after a scientific assessment of the highest possible standard is carried out by the European Food Safety Authority (EFSA). This paper focuses on the scientific substantiation of health claims within the context of the EU Regulation. The evaluation of the substantiation of health claims is carried out by the EFSA Scientific Panel on Dietetic Products, Nutrition and Allergies (NDA). The EFSA has published extensive guidance to assist applicants in the preparation of applications for authorisations of health claims. This guidance summarises the general principles applied by the NDA Panel in the evaluation of health claims, including the scientific criteria for substantiation, as well as the scientific requirements for the substantiation of specific health claims. To date, the EFSA NDA Panel has concluded that a wide range of health claims has been substantiated. These include claims for many well-established functions of nutrients, as well as beneficial effects of foods and food constituents on a range of body functions. In addition, claims have been substantiated on the role of nutrients in growth and development of children and on the effects of nutrients and food constituents on reduction of risk factors for disease. EFSA evaluations and guidance have made an important contribution to the understanding of the scientific substantiation of health claims which will help to set new directions for research and will guide future innovation.

scholarly journals Food Composition at Present: New Challenges

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1714 ◽  
Author(s):  
Maria Kapsokefalou ◽  
Mark Roe ◽  
Aida Turrini ◽  
Helena S. Costa ◽  
Emilio Martinez-Victoria ◽  
...  
Keyword(s):  
Food Composition ◽  
Quality Data ◽  
Nutrition And Health ◽  
High Quality ◽  
Composition Data ◽  
Research Infrastructures ◽  
Food Composition Data ◽  
New Challenges ◽  
Food Nutrition ◽  
The Mediterranean

Food composition data is important for stakeholders and users active in the areas of food, nutrition and health. New challenges related to the quality of food composition data reflect the dynamic changes in these areas while the emerging technologies create new opportunities. These challenges and the impact on food composition data for the Mediterranean region were reviewed during the NUTRIMAD 2018 congress of the Spanish Society for Community Nutrition. Data harmonization and standardization, data compilation and use, thesauri, food classification and description, and data exchange are some of the areas that require new approaches. Consistency in documentation, linking of information between datasets, food matching and capturing portion size information suggest the need for new automated tools. Research Infrastructures bring together key data and services. The delivery of sustainable networks and Research Infrastructures in food, nutrition and health will help to increase access to and effective use of food composition data. EuroFIR AISBL coordinates experts and national compilers and contributes to worldwide efforts aiming to produce and maintain high quality data and tools. A Mediterranean Network that shares high quality food composition data is vital for the development of ambitious common research and policy initiatives in support of the Mediterranean Diet.

French consumers’ perceptions of nutrition and health claims: A psychosocial-anthropological approach

Appetite ◽  
2016 ◽  
Vol 105 ◽  
pp. 618-629 ◽  
Author(s):  
Estelle Masson ◽  
Gervaise Debucquet ◽  
Claude Fischler ◽  
Mohamed Merdji
Keyword(s):  
Health Claims ◽  
Nutrition And Health ◽  
Anthropological Approach ◽  
Nutrition And Health Claims

Exploring claims and marketing techniques in Brazilian food labels

2019 ◽  
Vol 121 (7) ◽  
pp. 1550-1564 ◽  
Author(s):  
Rafaela Corrêa Pereira ◽  
Michel Cardoso de Angelis-Pereira ◽  
João de Deus Souza Carneiro
Keyword(s):  
Product Category ◽  
Well Being ◽  
Health Claims ◽  
Alcoholic Beverages ◽  
Processed Foods ◽  
Nutrition And Health ◽  
Content Type ◽  
Food Market ◽  
Packaged Food ◽  
Nutrition And Health Claims

Purpose The purpose of this paper is to analyse the packaged food market in Brazil by examining the use of nutrition and health claims and marketing techniques, as well as the different levels of industrial food processing in relation to product category, nutrition information and price. Design/methodology/approach A survey was conducted on the labels of pre-packed foods and non-alcoholic beverages marketed in a home-shopping website in Brazil. Findings The authors showed that the use of nutrition and health claims on packaged foods in Brazil is widespread and varied across different food categories. Marketing techniques were also prevalent, and techniques emphasising general health, well-being or naturalness were the most frequent type used. Overall, products carrying nutrition and health claims and/or using marketing techniques had lower content of fat and higher content of fibre. However, the high prevalence of these strategies in ultra-processed foods is alarming. The presence of health claims and use of marketing techniques was not found to be an effective modifier of the three price measures. However, processed and ultra-processed foods were more expensive than unprocessed foods when considering price per energy and price per 100 g or mL. Originality/value These results indicate that there are clear opportunities to improve the packaged food environment in supermarkets. It is important to highlight the need to develop public policies to address these issues, including restriction of the promotion and advertising of unhealthy foods and beverages and use of warning labels.

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