scholarly journals Changes in Nutrient Declaration after the Food Labeling and Advertising Law in Chile: A Longitudinal Approach

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2371
Author(s):  
Daiana Quintiliano Scarpelli ◽  
Anna Christina Pinheiro Fernandes ◽  
Lorena Rodriguez Osiac ◽  
Tito Pizarro Quevedo
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Food Labeling ◽  
Food Groups ◽  
Warning Label ◽  
Total Sugar Content ◽  
Packaged Foods ◽  
Advertising Law ◽  
Sugary Beverages ◽  
The Impact

Chile has implemented several strategies to decrease the burden of obesity and chronic diseases. The Food Labeling and Advertising Law (Law 20.606) requires a front-of-package “high in” warning label when energy and nutrients of concern (ENC) (total sugar, saturated fats, sodium) exceed established limits. This study aims to evaluate the impact of Law 20.606 on the ENC declaration of packaged foods in Chile, before and after the law implementation. We analyzed food nutritional labeling declarations from 70% of the most consumed packaged foods in Chile. Data collection was conducted in 2013 and 2019 in Santiago. Pictures from all sides of the package were taken from 476 products, classified into 16 food groups. All food groups had changes in the ENC declaration during the study period. Total sugar content showed the highest reduction (−15.0%; p = 0.001). Dairy, confitures and similar and sugary beverages had the greatest reduction in energy and total sugar content (p < 0.01). Energy, total sugar and sodium front of package “high in” simulation was significantly reduced in dairy, sugary beverages, flour-based foods, confitures and similar, fish and seafoods, fats and oils, spices, condiments and sauces and sugars (p < 0.05). We observed that companies reformulated products to adapt to the new regulation.

scholarly journals Total and Free Sugar Levels and Main Types of Sugars Used in 18,784 Local and Imported Pre-Packaged Foods and Beverages Sold in Hong Kong

Nutrients ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 3404
Author(s):  
Lok Yin Chan ◽  
Daisy Coyle ◽  
Jason Wu ◽  
Jimmy Chun Yu Louie
Keyword(s):  
Hong Kong ◽  
Sugar Content ◽  
Total Sugar ◽  
Free Sugar ◽  
Limited Information ◽  
Food Groups ◽  
Nutrition Labels ◽  
Total Sugar Content ◽  
Packaged Foods ◽  
Sugar Levels

There is limited information regarding the free sugar content of pre-packaged foods in Hong Kong. This study aims to assess the free sugar content and identify the most frequently used free sugar ingredients (FSI) in pre-packaged foods in Hong Kong. Data from 18,784 products from the 2019 FoodSwitch Hong Kong database were used in this analysis. Ingredient lists were screened to identify FSI. Total sugar content was derived from nutrition labels on packaging. Free sugar content was estimated based on adaptation of a previously established systematic methodology. Descriptive statistics of the total sugar and free sugar content, as well as the mean ±SD contribution of free sugar to total sugar of the audited products were calculated, stratified by food groups. Almost two-thirds (64.5%) of the pre-packaged foods contained at least one FSI. ‘Sugar (sucrose)’ was the most popular FSI that was found in more than half (54.7%) of the products. ‘Fruit and vegetable juices’ (median 10.0; IQR 8.3–11.5 g/100 mL) were found to have a higher median free sugar content than ‘Soft drinks’ (8.0; 6.0–10.6 g/100 mL). Mean ±SD contribution of free sugar to the total sugar content was 65.8 ± 43.4%, with 8 out of 14 food groups having > 70% total sugar as free sugar. To conclude, free sugar, especially sucrose, was extensively used in a wide variety of pre-packaged products sold in Hong Kong. Further studies are needed to assess the population intake of free sugar in Hong Kong to inform public health policy on free sugar reduction.

scholarly journals Assessment of Food Quality in School Canteens: A Comparative Quantitative Study between Primary and Secondary Schools in Malaysia

Nutrients ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 3009
Author(s):  
Leng Huat Foo ◽  
Ying Jing Tan
Keyword(s):  
Secondary Schools ◽  
Primary Schools ◽  
Sugar Content ◽  
Healthy Food ◽  
Food Groups ◽  
Traffic Light ◽  
Total Sugar Content ◽  
Food Items ◽  
Food And Beverage ◽  
Packaged Foods

Schools are an important food environment to cultivate and promote healthy food choices and practices among children and adolescents. The aim of the present study was to assess the type and quality of food and beverages sold in school canteens in public primary and secondary schools in Kelantan, Malaysia. Eligible schools were randomly selected from the list of all schools and detailed information of all food and beverage items sold in the school canteens were collected during school days. Food and beverages were classified based on food groups derived from the Malaysian Food Dietary Guideline and the Recommended Foods for Healthy Cafeteria Guideline. An assessment of the traffic-light nutrition food-labelling system of the total sugar content in all pre-packaged foods was also undertaken. A total of 568 food items were identified, with secondary school canteens selling a greater proportion of food items than the primary schools (55.5% vs. 44.5%). In terms of the main food groups, grains and cereal products represented the largest food group served (33–36%), followed by beverages (21–25%) and confectionary and sweet foods (12–13%). In contrast, the vegetable and fruit group represented the smallest proportion of food items sold (1–3%). Comparisons between primary and secondary schools showed a similar trend and pattern of food types and quality of foods sold, except for animal-based foods. A greater percentage of food items in this category was found among secondary schools (12.1%) versus primary schools (6.7%). When total sugar content of all pre-packaged foods was quantified based on the traffic-light nutrition-labelling system, almost one-third of foods and beverages were classified as high (29.1%). Confectionary (19.1%) and flavoured milk and fruit drinks (10.0%) both exceeded the recommended sugar levels of >22.5 g per 100 g and >11.25 mL per 100 m L, respectively. Only one of these packaged foods and beverages (0.9%) was classified as a healthy food choice. About a quarter of the food items available in school canteens were classified as prohibited based on a new revised list of prohibited food and beverage items. These findings indicate that, despite the Guidelines, a large number of unhealthy food items are being sold in school canteens. Hence, interventions such as sustainable healthy school canteen menus should be implemented to promote healthy food choices amongst school-aged children.

scholarly journals Non-nutritive sweeteners in the food supply: changes after the first phase of the Chilean Food Law

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
C Zancheta Ricardo ◽  
C Corvalan ◽  
L Tallie ◽  
V Quitral ◽  
M Reyes
Keyword(s):  
Food Supply ◽  
Sugar Content ◽  
Food Group ◽  
Food Groups ◽  
Chi Square ◽  
Cross Sectional ◽  
Food Law ◽  
The Law ◽  
Advertising Law ◽  
The Impact

Abstract Background In June 2016, Chile implemented the Food Labeling and Advertising Law, which includes mandatory front-of-package warning labels in products with high content of sugars and other key nutrients. We evaluated whether the non-nutritive sweeteners (NNS) use increased among foods/beverages 7-8 months after implementation of the law. Methods We obtained data from packaged foods/beverages available in 6 major supermarkets and 3 candy distributions in Santiago, Chile, in January 2015/16 (T0) and January 2017 (T1). We included products with market share ≥1% of their food groups, with added sugar, salt or fat (i.e. products subject to regulation) and/or with NNS from 7 food groups: beverages, breakfast cereals, candies, sweet spreads, desserts, yogurts, and milk-based drinks, in cross-sectional (T0: N = 1,809; T1: N = 1,478) and longitudinal (i.e. same product collected in both periods; N = 999) samples. We compared the frequencies applying Chi-square and McNemar tests. Results In the cross-sectional analysis, there was no significant change in the frequency of NNS use neither considering the overall sample or each food group. Across all groups, about 40% of products presented at least one NNS in both periods, with the highest prevalence among beverages (T0:77%; T1:80%, p = 0.314) and yogurts (T0:63%; T1:68%, p = 0.312). In the longitudinal sample, the frequency of NNS use increased from 38% in T0 to 44% in T1 (p &lt; 0.001). Changes were observed in milk-based drinks (T0:50%; T1:67%, p = 0.008); beverages (T0:72%; T1:83%, p &lt; 0.001); desserts (T0:14%; T1:23%, p &lt; 0.001); and yogurts (T0:60%; T1:63%, p = 0.046). Conclusions Our results suggest increased NNS use in the longitudinal subsample after the implementation of the law; however, the overall frequency in the food supply remained the same, which could be explained either by changes in the food supply or sampling differences between the periods. Further analyses must explore the impact of these changes in NNS consumption. Key messages Regulations aimed to reduce food sugar content could impact the food NNS content. Monitoring the use of NNS in the food supply and its impact on NNS consumption is important in the current policy scenario.

scholarly journals Reducing children's sugar intake through food reformulation: methods for estimating sugar reduction program targets, using New Zealand as a case study

2019 ◽  
Vol 111 (3) ◽  
pp. 622-634 ◽  
Author(s):  
Helen Eyles ◽  
Kathy Trieu ◽  
Yannan Jiang ◽  
Cliona Ni Mhurchu
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Food Groups ◽  
Step Process ◽  
Pack Size ◽  
Sugar Intake ◽  
Reduction Program ◽  
Packaged Foods ◽  
Sugar Reduction

ABSTRACT Background Reducing sugar in packaged foods and beverages could help protect children's future health. Clear methods for the development of feasible yet impactful sugar reduction program targets are needed. Objectives To outline methods for the development of program targets that would reduce, by 20%, the total sugar content of packaged foods and beverages commonly consumed by children. New Zealand (NZ) is used as a case study. Methods Sugar content and pack size targets were developed using a 6-step process informed by the UK sugar and salt reduction programs. Food groups contributing ≥2% to children's total sugar intake were identified using national dietary survey data. Consumption volume, sugar content, and pack size were obtained from household panel data linked with a packaged food composition database. Category-specific targets were set as 20% reductions in sales-weighted means adjusted for feasibility, i.e., ∼1/3 of products already meeting the target, and alignment with existing, relevant targets. Results Twenty-two food groups were identified as major contributors to NZ children's total sugar intake. Mean reductions required in sugar content and pack size to meet the targets were 5.2 g  per 100 g/mL (26%) and 61.2 g/mL/pack (23%), respectively. The percentage of products already meeting the sugar targets ranged from 14% for electrolyte drinks and flavored dairy milk to 50% for cereal bars, and for pack size targets compliance ranged from 32% for chocolate confectionary to 62% for fruit juices and drinks. Estimated reductions in annual household sugar purchases if the sugar and pack size targets were met were 1459 g (23%) and 286 g (6%), respectively. Conclusions Methods for the development of sugar and pack size reduction targets are presented, providing a robust, step-by-step process for countries to follow. The results of the case study provide a suggested benchmark for a potential national sugar reduction program in NZ.

scholarly journals The impact of voluntary front-of-pack nutrition labelling on packaged food reformulation: A difference-in-differences analysis of the Australasian Health Star Rating scheme

PLoS Medicine ◽  
2020 ◽  
Vol 17 (11) ◽  
pp. e1003427
Author(s):  
Laxman Bablani ◽  
Cliona Ni Mhurchu ◽  
Bruce Neal ◽  
Christopher L. Skeels ◽  
Kevin E. Staub ◽  
...  
Keyword(s):  
Sugar Content ◽  
Saturated Fat ◽  
Sodium Content ◽  
Food Groups ◽  
Difference In Differences ◽  
Star Rating ◽  
Nutrition Labelling ◽  
Packaged Foods ◽  
The Impact ◽  
Mandatory Labelling

Background Front-of-pack nutrition labelling (FoPL) of packaged foods can promote healthier diets. Australia and New Zealand (NZ) adopted the voluntary Health Star Rating (HSR) scheme in 2014. We studied the impact of voluntary adoption of HSR on food reformulation relative to unlabelled foods and examined differential impacts for more-versus-less healthy foods. Methods and findings Annual nutrition information panel data were collected for nonseasonal packaged foods sold in major supermarkets in Auckland from 2013 to 2019 and in Sydney from 2014 to 2018. The analysis sample covered 58,905 unique products over 14 major food groups. We used a difference-in-differences design to estimate reformulation associated with HSR adoption. Healthier products adopted HSR more than unhealthy products: >35% of products that achieved 4 or more stars displayed the label compared to <15% of products that achieved 2 stars or less. Products that adopted HSR were 6.5% and 10.7% more likely to increase their rating by ≥0.5 stars in Australia and NZ, respectively. Labelled products showed a −4.0% [95% confidence interval (CI): −6.4% to −1.7%, p = 0.001] relative decline in sodium content in NZ, and there was a −1.4% [95% CI: −2.7% to −0.0%, p = 0.045] sodium change in Australia. HSR adoption was associated with a −2.3% [−3.7% to −0.9%, p = 0.001] change in sugar content in NZ and a statistically insignificant −1.1% [−2.3% to 0.1%, p = 0.061] difference in Australia. Initially unhealthy products showed larger reformulation effects when adopting HSR than healthier products. No evidence of a change in protein or saturated fat content was observed. A limitation of our study is that results are not sales weighted. Thus, it is not able to assess changes in overall nutrient consumption that occur because of HSR-caused reformulation. Also, participation into labelling and reformulation is jointly determined by producers in this observational study, impacting its generalisability to settings with mandatory labelling. Conclusions In this study, we observed that reformulation changes following voluntary HSR labelling are small, but greater for initially unhealthy products. Initially unhealthy foods were, however, less likely to adopt HSR. Our results, therefore, suggest that mandatory labelling has the greatest potential for improving the healthiness of packaged foods.

Mid and near Infrared Study of Carbohydrates by Canonical Correlation Analysis

1993 ◽  
Vol 1 (2) ◽  
pp. 99-108 ◽  
Author(s):  
P. Robert ◽  
M.F. Devaux ◽  
A. Qannari ◽  
M. Safar
Keyword(s):  
Correlation Analysis ◽  
Infrared Spectra ◽  
Canonical Correlation ◽  
Near Infrared ◽  
Sugar Content ◽  
Infrared Region ◽  
Total Sugar ◽  
Mid Infrared ◽  
Total Sugar Content ◽  
Near Infrared Spectra

Multivariate data treatments were applied to mid and near infrared spectra of glucose, fructose and sucrose solutions in order to specify near infrared frequencies that characterise each carbohydrate. As a first step, the mid and near infrared regions were separately studied by performing Principal Component Analyses. While glucose, fructose and sucrose could be clearly identified on the similarity maps derived from the mid infrared spectra, only the total sugar content of the solutions was observed when using the near infrared region. Characteristic wavelengths of the total sugar content were found at 2118, 2270 and 2324 nm. In a second step, the mid and near infrared regions were jointly studied by a Canonical Correlation Analysis. As the assignments of frequencies are generally well known in the mid infrared region, it should be useful to study the relationships between the two infrared regions. Thus, the canonical patterns obtained from the near infrared spectra revealed wavelengths that characterised each carbohydrate. The OH and CH combination bands were observed at: 2088 and 2332 nm for glucose, 2134 and 2252 nm for fructose, 2058 and 2278 nm for sucrose. Although a precise assignment of the near infrared bands to chemical groups within the molecules was not possible, the present work showed that near infrared spectra of carbohydrates presented specific features.

scholarly journals Measurement of Total Sugar Content of Residue from Bioenergy Pig Excreta in Marsh-Gas Sinks

2013 ◽  
Vol 25 (16) ◽  
pp. 9421-9422 ◽  
Author(s):  
G. Peng ◽  
E.V. Davis ◽  
L.X. Wang ◽  
C.W. Zhang
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

scholarly journals Nutritive value of tomatillo fruit (Physalis ixocarpa Brot.)

2014 ◽  
Vol 57 (4) ◽  
pp. 507-521 ◽  
Author(s):  
Joanna Ostrzycka ◽  
Marcin Horbowicz ◽  
Włodzimierz Dobrzański ◽  
Leszek S. Jankiewicz ◽  
Jan Borkowski
Keyword(s):  
Chemical Composition ◽  
Oxalic Acid ◽  
Dry Matter ◽  
Nutritive Value ◽  
Sugar Content ◽  
Dehydroascorbic Acid ◽  
Total Sugar ◽  
Ripe Fruit ◽  
Total Sugar Content ◽  
The Given

Tomatillo is widely cultivated in Mexico but is little known in other countries. The chemical composition of fruit from field grown plants was investigated during several vegetative seasons. Tomatillo contained a relatively high percentage of dry matter (7-10%) and extract (6.6-7.4%). Its potassium content was lower than that of tomato growing in the same conditions. The content of iron was higher, and that of other elements was comparable, depending on the conditions during the given year. The total sugar content amounted to 2.8-5.7%, depending on the selected population. The percentage of glucose and fructose decreased during ripening and that of saccharose increased. The content of pectic substances was similar as in tomato but the proportions of particular fractions was different. Tomatillo contained more acids than tomato, and showed an especially high citric and malic acid content. The latter decreased drastically during ripening. The content of oxalic acid was 11-18 mg 100 g<sup>-1</sup> in ripe fruit and up to 54 mg in unripe. The vitamin C content depended on the selected population and amounted to 8-21 mg 100 g<sup>-1</sup>, dehydroascorbic acid prevailing. The content of vitamin PP was 0.8-1.3 mg 100 g<sup>-1</sup>.

Determination of Total Sugar Content in Soy-Based Drinks Using Infrared Spectroscopy and Chemometrics

2018 ◽  
Vol 11 (7) ◽  
pp. 1986-1993 ◽  
Author(s):  
André Machado Rech ◽  
Fábio Henrique Weiler ◽  
Marco Flôres Ferrão
Keyword(s):  
Infrared Spectroscopy ◽  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content
Sign in / Sign up

Export Citation Format

Share Document