scholarly journals Free Sugar Content in Pre-Packaged Products: Does Voluntary Product Reformulation Work in Practice?

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2577 ◽  
Author(s):  
Nina Zupanič ◽  
Maša Hribar ◽  
Nataša Fidler Mis ◽  
Igor Pravst
Keyword(s):  
Sugar Content ◽  
Nutritional Composition ◽  
Free Sugar ◽  
Processed Foods ◽  
Sugar Consumption ◽  
Free Sugars ◽  
Packaged Goods ◽  
Negative Effect ◽  
Packaged Foods ◽  
Sugar Source

Ultra-processed, pre-packaged foods are becoming a growing part of our diet, while displacing whole and minimally processed foods. This results in an increased intake of free sugar, salt, and saturated fats, that have a profoundly negative effect on health. We aimed to assess the trend in free sugar content in pre-packaged foods in Slovenia and evaluate the efficacy of industry self-regulations designed to combat the excess consumption of free sugar. A nation-wide data collection of the Slovenian food supply was performed in 2015 and repeated in 2017. In 2017, 54.5% of all products (n = 21,115) contained free sugars (median: 0.26 g free sugar/100 g). Soft drinks became the main free sugar source among pre-packaged goods (28% of all free sugar sold on the market) in place of chocolates and sweets, of which relative share decreased by 4.4%. In the categories with the highest free sugar share, market-leading brands were often sweeter than the average free sugar value of the category. This indicates that changes in on-shelf availability towards a greater number of healthier, less sweet products are not necessarily reflected in healthier consumers’ choices. Relying solely on voluntary industrial commitments to reduce free sugar consumption will likely not be sufficient to considerably improve public health. While some further improvements might be expected over the longer term, voluntarily commitments are more successful in increasing the availability of healthier alternatives, rather than improving the nutritional composition of the market-leading products. Additional activities are, therefore, needed to stimulate reformulation of the existing market-leading foods and drinks, and to stimulate the consumption of healthier alternatives.

scholarly journals Trends in Free Sugar Content of Slovenian Pre-Packaged Foods and Non-Alcoholic Beverages

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Nina Zupanic ◽  
Igor Pravst
Keyword(s):  
General Population ◽  
Soft Drink ◽  
Sugar Content ◽  
Self Regulation ◽  
Cross Sectional Study ◽  
Alcoholic Beverages ◽  
World Health ◽  
Free Sugar ◽  
Sugar Consumption ◽  
Cross Sectional

AbstractIn 2015, World Health Organization (WHO) has issued guidelines to reduce the consumption of free sugars to no more than 10% of the total daily energy intake, with additional health benefits achieved when aiming to less than 5%. For the general population, following these recommendations has proven difficult due to the massive amount of free sugar available in pre-packed products on the market. In Slovenia, a series of actions have been undertaken to reduce the availability and consumption of foods high in free sugar, including food industry responsibility pledges from soft drink and dairy industry (in 2015 and 2017, respectively).To monitor the efficacy of those actions as well as general trends in free sugar content on the Slovenian food market, the cross-sectional study from 2015 was repeated in 2017. Data from 21,115 pre-packed food items were systematically collected from major retailer shops in Ljubljana, Slovenia. All products were photographed and their European/International Article (EAN) codes scanned to assemble an online database. The products were later assigned to one of the 49 pre-defined food categories, matching those from 2015. The categories that contributed to free sugar consumption in 2015 the most were re-analysed in 2017.Results showed that in the category of Chocolate and sweets, which in 2015 contributed one third of all free sugar sold on Slovenian market, mean free sugar content increased by 4.7 %. Among Soft drinks, which followed shortly after, free sugar content dropped by 8 %. The decrease was also observed among Jellies (10.7 %) Yogurt products (5.7 %), Breakfast cereals (1.7 %), Biscuits (0.9 %), as well as Fruit and vegetable juices (0.9 %). On the other hand, large increase was observed among Ice creams and edible ices (31.3 %) and in the category of Jam and spreads, in which mean free sugar content increased by 20.3 %.The data showed some favourable trends in free sugar content in many food categories that contribute an important share to an overall free sugar consumption. However, free sugar in certain food categories such as Chocolate and sweets is still on the rise, exposing the need for additional actions that would encourage industry to reformulate products with a lesser amount of free sugar. Moreover, industry self-regulation may be one of, but not the only measure to efficiently reduce free sugar consumption among general population.

scholarly journals Characterising the plant based component of the Irish diet in terms of its nutritional quality

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Gráinne Kent ◽  
Laura Kehoe ◽  
Róisín McCarthy ◽  
Breige A. McNulty ◽  
Anne P. Nugent ◽  
...  
Keyword(s):  
Dietary Fibre ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Environmental Benefits ◽  
Free Sugar ◽  
Processed Foods ◽  
Food Record ◽  
Nutrition Survey ◽  
Free Sugars ◽  
Total Diet

AbstractA diet rich in plant-based foods with fewer animal products may offer improved health and environmental benefits. There is little consensus on the definition for a plant-based diet in the literature with some defining it as one rich in vegetables, legumes, fruits, wholegrains, nuts and seeds, excluding animal foods and with heavy restrictions on processed foods. Other definitions make no reference to the inclusion/exclusion of processed foods and refer only to the exclusion of all animal foods from the total diet. This study aimed to examine the nutritional quality of the Irish diet using each of these plant-based diet definitions.A 4-day semi-weighed food record collected food intake data from 1500 Irish adults (18–90y) in the National Adult Nutrition Survey (NANS). Nutrient intake was analysed using WISP© based on UK and Irish food composition databases. All foods and beverages consumed in the NANS were categorised (included/excluded) into the two definitions; 1.plant-based component of the diet and 2.total diet excluding all animal components. The plant-based component included vegetables, legumes, fruits, wholegrains, nuts and seeds and excluded all animal foods and processed foods. The second categorisation included all non-animal foods regardless of processing. Nutritional quality was assessed by estimating energy-adjusted intakes of macronutrients, saturated fat, free sugars, dietary fibre and sodium. Stastical analysis was conducted using SPSS© v24.The plant-based component of the diet provided 309 ± 214kcal/d (1.3 ± 0.9MJ/d) comprising of 68% carbohydrate, 20% fat and 12% protein. Mean intakes of saturated fat and free sugars from the plant-based component of the diet were 5% of energy (%E) and 1%E, respectively. Mean intakes of dietary fibre and sodium were 70g/10MJ and 1855mg/10MJ, respectively.Allowing for inclusion of processed foods, mean energy intake from the total diet excluding all animal foods was 1051 ± 411kcal/d (4.4 ± 1.7MJ/d) comprising of 66% carbohydrate, 23% fat and 10% protein. Mean intakes of saturated fat and free sugars were 7%E and 14%E, respectively. Mean intakes of dietary fibre and sodium were 40g/10MJ and 2642mg/10MJ, respectively.Overall, the macronutrient profile of the plant-based component of the diet and the total diet excluding animal foods were similar. However, the plant-based component of the diet was of higher nutritional quality; providing lower intakes of saturated fat, free sugar and sodium and higher intakes of dietary fibre compared to the total diet excluding animal foods. This study highlights the variability in nutritional quality between different definitions of plant based-diets.

scholarly journals Reformulation of Packaged Foods and Beverages in the Colombian Food Supply

Nutrients ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3260
Author(s):  
Caitlin M. Lowery ◽  
Mercedes Mora-Plazas ◽  
Luis Fernando Gómez ◽  
Barry Popkin ◽  
Lindsey Smith Taillie
Keyword(s):  
Food Supply ◽  
Sugar Content ◽  
Saturated Fat ◽  
Successful Implementation ◽  
Processed Foods ◽  
Policy Debate ◽  
Sugar Sweetened Beverage ◽  
Public Discussion ◽  
Sweetened Beverage ◽  
Packaged Foods

Public discussion, advocacy, and legislative consideration of policies aimed at reducing consumption of processed foods, such as sugar-sweetened beverage (SSB) taxes and mandatory front-of-package (FOP) warning labels, may stimulate product reformulation as a strategy to prevent regulation. In Colombia, there have been major legislative pushes for SSB taxes and FOP labels, although neither has passed to date. In light of the ongoing policy debate and successful implementation of similar policies in Peru and Chile, we explored manufacturer reformulation in the Colombian food supply. We compared the quantities of nutrients of concern (including sugar, sodium, and saturated fat) from the nutrition facts panels of the same 102 packaged foods and 36 beverages from the top-selling brands in Colombia between 2016 and 2018. Our analyses showed a substantial decrease in median sugar content of beverages, from 9.2 g per 100 mL to 5.2 g per 100 mL, and an increase in the percentage of beverages containing non-nutritive sweeteners (NNS), from 33% to 64% (p = 0.003). No meaningful changes in the quantities of nutrients of concern among foods were observed. Our findings suggest little reformulation has occurred in Colombia in the absence of mandatory policies, except for the substitution of sugar with NNS among beverages.

Extreme Variation of Nutritional Composition and Osmolality of Commercially Available Carbohydrate Energy Gels

2015 ◽  
Vol 25 (5) ◽  
pp. 504-509 ◽  
Author(s):  
Xuguang Zhang ◽  
Niamh O’Kennedy ◽  
James P. Morton
Keyword(s):  
Fluid Intake ◽  
Energy Content ◽  
Sugar Content ◽  
Nutritional Composition ◽  
Sports Nutrition ◽  
Free Sugar ◽  
Total Fluid Intake ◽  
Extreme Variation ◽  
Serving Size ◽  
Total Fluid

The provision of exogenous carbohydrate (CHO) in the form of energy gels is regularly practiced among endurance and team sport athletes. However, in those instances where athletes ingest suboptimal fluid intake, consuming gels during exercise may lead to gastrointestinal (GI) problems when the nutritional composition of the gel is not aligned with promoting gastric emptying. Accordingly, the aim of the current study was to quantify the degree of diversity in nutritional composition of commercially available CHO gels intended for use in the global sports nutrition market. We surveyed 31 product ranges (incorporating 51 flavor variants) from 23 brands (Accelerade, CNP, High5, GU, Hammer, Maxim, Clif, USN, Mule, Multipower, Nectar, Carb-Boom, Power Bar, Lucozade, Shotz, TORQ, Dextro, Kinetica, SiS, Zipvit, Maxifuel, Gatorade and Squeezy). Gels differed markedly in serving size (50 ± 22 g: 29–120), energy density (2.34 ± 0.7 kcal/g: 0.83–3.40), energy content (105 ± 24 kcal: 78–204), CHO content (26 ± 6 g: 18–51) and free sugar content (9.3 ± 7.0 g: 0.6–26.8). Most notably, gels displayed extreme variation in osmolality (4424 ± 2883 mmol/kg: 303–10,135) thereby having obvious implications for both GI discomfort and the total fluid intake likely required to optimize CHO delivery and oxidation. The large diversity of nutritional composition of commercially available CHO gels illustrate that not all gels should be considered the same. Sports nutrition practitioners should therefore consider the aforementioned variables to make better-informed decisions regarding which gel product best suits the athlete’s specific fueling and hydration requirements.

scholarly journals Influence of ultra-processed foods on prevalence of inadequacy in Portuguese adults and elderly

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
R Costa de Miranda ◽  
F Rauber ◽  
M Moraes ◽  
S Rodrigues ◽  
R Bertazzi Levy
Keyword(s):  
Energy Intake ◽  
Saturated Fat ◽  
World Health ◽  
Free Sugar ◽  
Processed Foods ◽  
Processed Food ◽  
Energy Contribution ◽  
Daily Energy Intake ◽  
Free Sugars ◽  
Daily Energy

Abstract Background Ultra-processed foods (UPF) consumption has been widely associated with low diet quality. We aim to investigate its energy contribution and influence on prevalence of nutrient inadequacy in Portugal. Methods Cross-sectional representative study involving 3102 adults and 750 elderly enrolled in the 2015-2016 National Food, Nutrition and Physical Activity Survey. Dietary intake was assessed by two non-consecutive 24h recalls. Food items were classified according to the NOVA system. Total energy intake and energy contribution provided by UPF group were determined. Inadequate intake was evaluated across quintiles (Q) of UPF consumption by adjusted Poisson regressions. We adjusted the usual intake estimate by Multiple Source Method and considered the World Health Organization (WHO) recommendations. Results UPF contributed with 24% and 16% of daily energy intake in adults (1904 kcal/day) and elderly (1603 kcal/day), respectively. In both age groups, practically all individuals had inadequate intake of sodium, while about a half or more of population had inadequate intake of fibre and potassium. As the dietary share of UPF increased, the prevalence of inadequacy of free sugars (PR = 1.53 for adults and 1.56 for elderly) and saturated fat (PR = 1.18 and 1.15, respectively) increased significantly. In adults, this same trend was also seen for fibre (PR = 1.03) and potassium (PR = 1.12). Particularly relevant was the increase in prevalence of inadequacy of free sugar from 10.5% (Q1) to 67.6% (Q5) in adults and 5.8% (Q1) to 41.8% (Q5) in elderly. Prevalence of inadequacy of saturated fat raised from 27.3% (Q1) to 68.9% (Q5) in adults and 29.4% (Q1) to 46.8% (Q5) in elderly. Conclusions Effective strategies are needed to reduce UPF consumption among Portuguese adults and elderly in order to prevent them from diet-related non-communicable diseases. Funding FAPESP 2018/07391-9, 2019/05972-7 (MCR), 2016/14302-7 (FR); POCI-01-0145-FEDER-032090. Key messages Ultra-processed food contributes with 24% and 16% of daily energy intake in Portuguese adults and elderly. As the ultra-processed food consumption increases, the prevalence of inadequacy of free sugars and saturated fat increases for both, while inadequacy of fiber and potassium also increases for adults.

scholarly journals Intakes of Total, Free, and Naturally Occurring Sugars in the French-Speaking Adult Population of the Province of Québec, Canada: The PREDISE Study

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2317 ◽  
Author(s):  
Amélie Bergeron ◽  
Marie-Ève Labonté ◽  
Didier Brassard ◽  
Alexandra Bédard ◽  
Catherine Laramée ◽  
...  
Keyword(s):  
Adult Population ◽  
Sugar Content ◽  
World Health ◽  
Free Sugar ◽  
Cross Sectional ◽  
Free Sugars ◽  
Total Sugars ◽  
Sugar Intake ◽  
Naturally Occurring ◽  
French Speaking

The objective of this study was to characterize the intakes of different types of sugars in an age- and sex-representative sample of French-speaking adults from five regions of the Province of Québec, Canada, enrolled in the cross-sectional PREDISE (PRÉDicteurs Individuels, Sociaux et Environnementaux) study (n = 1147, 18–65 years old; 50.2% women). Because only total sugar content of foods and beverages is available in the Canadian Nutrient File (CNF) 2015, the initial step of this study was thus to build a database of free and naturally occurring sugars content of each food item and recipe included in the R24W, which is an automated, self-administered, web-based, 24-h dietary recall validated to estimate nutrient intakes in French-speaking adults of the Province of Québec. Total sugars were manually differentiated into free and naturally occurring sugars using a systematic algorithm based on previously published systematic algorithms. The World Health Organization (WHO)’s free sugar definition was used to differentiate total sugars into free and naturally occurring sugars. Dietary intake estimates were assessed using three 24-h dietary recalls completed with the R24W. Mean total, free, and naturally occurring sugar intakes were 116.4 g (19.3% of daily energy intake (%E)), 72.5 g (11.7%E), and 44.0 g (7.5%E), respectively. Over half (57.3%) of the overall sample did not meet the WHO’s recommendation to consume less than 10%E from free sugars. Women had a higher %E from naturally occurring sugars than men and being younger was associated with a greater %E from free sugars. Sugar intakes among French-speaking adults from the Province of Québec were mainly in the form of free sugars, with the majority of the population exceeding the WHO recommendation regarding free sugar intake. This suggests that public health efforts towards reducing free sugar intake in this population are relevant and necessary, considering that overconsumption of free sugars negatively influences health outcomes.

scholarly journals Knowledge about Sugar Sources and Sugar Intake Guidelines in Portuguese Consumers

Nutrients ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3888
Author(s):  
Marília Prada ◽  
Magda Saraiva ◽  
Margarida V. Garrido ◽  
David L. Rodrigues ◽  
Diniz Lopes
Keyword(s):  
Sugar Content ◽  
Who Guidelines ◽  
Sugar Consumption ◽  
Free Sugars ◽  
Sugar Intake ◽  
Effective Strategies ◽  
Nutritional Guidelines ◽  
Reduce Sugar ◽  
The Relationship ◽  
Content Information

In this work, we examined knowledge about sugars and guidelines for its consumption and explored the relationship between knowledge and measures related to nutritional information processing as well as sugar consumption. Specifically, we asked participants (n = 1010 Portuguese) to categorize a set of ingredients (e.g., glucose, aspartame) regarding their composition (i.e., intrinsic vs. added/free sugars) and origin (e.g., natural vs. artificial) and if they were aware of the WHO guidelines for sugar intake. Overall, despite using information about sugar frequently and considering attending to such information as very important to stay healthy, most participants were unaware of the WHO guidelines and revealed difficulties in the categorization task. Women, participants with a higher level of education, and those with children in the household reported higher use of sugar content information present in nutritional labels, higher perceived knowledge of nutritional guidelines, and higher hit rates in categorizing sugar sources. Almost one-fourth of the population exceeds the daily limit recommended by the WHO. Therefore, characterizing the knowledge of a Portuguese sample regarding sugar sources and sugar intake guidelines is particularly relevant, and our results emphasize the need to implement effective strategies to reduce sugar intake.

scholarly journals Total and Free Sugar Content of Pre-Packaged Foods and Non-Alcoholic Beverages in Slovenia

Nutrients ◽  
2018 ◽  
Vol 10 (2) ◽  
pp. 151 ◽  
Author(s):  
Nina Zupanič ◽  
Krista Miklavec ◽  
Anita Kušar ◽  
Katja Žmitek ◽  
Nataša Fidler Mis ◽  
...  
Keyword(s):  
Sugar Content ◽  
Alcoholic Beverages ◽  
Free Sugar ◽  
Packaged Foods

scholarly journals Intake of Free Sugars Among Young Children in Rural Malawi

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 923-923
Author(s):  
Rochelle Werner ◽  
Bess Caswell ◽  
Kenneth Maleta ◽  
Christine Stewart
Keyword(s):  
Young Children ◽  
Energy Intake ◽  
Energy Requirement ◽  
Controlled Trial ◽  
World Health ◽  
Free Sugar ◽  
Sugar Consumption ◽  
Food Category ◽  
Free Sugars ◽  
Average Intake

Abstract Objectives The World Health Organization (WHO) recommends intake of free sugars to not exceed 10% of energy in children. The objectives of this study are to (1) estimate the proportion of infants in rural Malawi who exceed the recommended intake of free sugars and (2) describe the sources of free sugars in infant diets. Methods Among children enrolled in a randomized controlled trial of an egg feeding intervention, a secondary analysis was conducted using endline dietary data from a single 24-hour recall among 12- to 15-month-old children (n = 590). Free sugars in home-prepared foods were estimated using the gram weight of table sugar and honey in standardized local recipes. Free sugars from commercial foods were estimated using food composition data from the Nutrition Data System for Research. Foods and beverages containing free sugars were classified into seven food categories: maize porridge, sweetened tea, sweetened dairy, candy or table sugar, juice or soda, pastries, and cookies. The total grams of free sugars and grams of free sugars by food category and by commercial or home preparation were summed for each child. Breastmilk intake was not directly assessed, so total energy intake was assumed equal to the estimated energy requirement when assessing proportion of energy intake from free sugars. Results The mean intake of free sugars was 10.7 ± 13.1 g (6% of estimated energy requirement), and 22% of children exceeded recommended energy intake from free sugars. The majority of free sugars were consumed in maize porridge (5.1 g, 48% of total free sugars) followed by sweetened tea (2.0 g, 18%), sweetened dairy (1.7 g, 16%), candy or table sugar (1.0 g, 9%), juice or soda (0.3 g, 3%), pastries (0.3 g, 3%), and cookies (0.3 g, 3%). The average intake of free sugars from commercial foods or beverages was 3.5 ± 8.5 g (33% of total free sugar intake), whereas the average intake from home-prepared foods or beverages was 7.1 ± 9.4 g (67%). Conclusions Free sugar consumption exceeded WHO recommendations in approximately one-fifth of this sample of rural Malawian children. This data suggests the greatest opportunity for reducing free sugar consumption among young children in rural villages is by targeting sugars added to home-prepared foods and beverages. Funding Sources Bill and Melinda Gates Foundation.

scholarly journals Total, Added, and Free Sugar Consumption and Adherence to Guidelines in Switzerland: Results from the First National Nutrition Survey menuCH

Nutrients ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 1117 ◽  
Author(s):  
Angeline Chatelan ◽  
Pierre Gaillard ◽  
Maaike Kruseman ◽  
Amelie Keller
Keyword(s):  
Daily Intake ◽  
World Health ◽  
Food Sources ◽  
Free Sugar ◽  
Sugar Consumption ◽  
Nutrition Survey ◽  
Younger Adults ◽  
Free Sugars ◽  
Sugar Intake ◽  
National Nutrition Survey

The World Health Organization (WHO) recommends reducing free sugars to less than 10% of total energy intake (TEI) due to their potential implications in weight gain and dental caries. Our objectives were to (1) estimate the intake of total, added, and free sugars, (2) define the main sugar sources, and (3) evaluate the adherence to sugar guidelines. The first national nutrition survey 2014–2015 included non-institutional adults aged 18–75 years. Diet was assessed with two non-consecutive 24-hour dietary recalls in 2057 participants. Added and free sugar content was systematically estimated by two dietitians using available information from the manufacturer and/or standard recipe/composition. Usual daily intake distributions were modeled and weighted for sampling design, non-response, weekdays, and seasons. Total, added, and free sugar intake was respectively 107 g (±44), 53 g (±36), and 65 g (±40), representing 19%, 9%, and 11% of TEI. Sugar consumption was higher among younger adults and lower among people living in the Italian-speaking region. The three main food sources of free sugars were: (1) sweet products (47% of total free sugars), in particular sweet spreads (15%) and cakes/cookies (11%); (2) beverages (29%), mainly fruit and vegetable juices (13%), and sugar-sweetened beverages (12%, but 20% in younger adults); and (3) dairy products (9%), with yogurt accounting for 6%. Respectively, 44% of women and 45% of men had free sugar intake below 10% of TEI. Of people aged between 18–29, 30–64, and 65–75 years, 36%, 45%, and 53% had free sugar intake below 10% of TEI, respectively. The prevalence of Swiss people with free sugar intake that was <5% of the TEI was 8%. Adherence to the WHO recommendations guidelines was generally low in Switzerland, particularly among young adults, and in line with other high-income countries.

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