scholarly journals Packaged Foods Labeled as Organic Have a More Healthful Profile Than Their Conventional Counterparts, According to Analysis of Products Sold in the U.S. in 2019–2020

Nutrients ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 3020
Author(s):  
Aurora Dawn Meadows ◽  
Sydney A. Swanson ◽  
Thomas M. Galligan ◽  
Olga V. Naidenko ◽  
Nathaniel O’Connell ◽  
...  
Keyword(s):  
Public Health ◽  
Health Outcomes ◽  
Sugar Content ◽  
Saturated Fat ◽  
Sodium Content ◽  
Organic Foods ◽  
Added Sugar ◽  
Packaged Foods ◽  
Conventional Foods ◽  
The U.S

The organic food market’s recent rapid global growth reflects the public’s interest in buying certified organic foods, including packaged products. Our analysis shows that packaged foods containing fewer ingredients associated with negative public health outcomes are more likely to be labeled organic. Previous studies comparing organic and conventional foods focused primarily on nutrient composition. We expanded this research by additionally examining ingredient characteristics, including processing and functional use. Our dataset included nutrition and ingredient data for 8240 organic and 72,205 conventional food products sold in the U.S. from 2019 to 2020. Compared to conventional foods, organic foods in this dataset had lower total sugar, added sugar, saturated fat and sodium content. Using a mixed effects logistic regression, we found that likelihood of classification as organic increased as sodium content, added sugar content and the number of ultra-processed ingredients and cosmetic additives on the product label decreased. Products containing no trans-fat ingredients were more likely to be labeled organic. A product was more likely to be classified “organic” the more potassium it contained. These features of organic foods sold in the U.S. are significant because lower dietary ingestion of ultra-processed foods, added sugar, sodium and trans-fats is associated with improved public health outcomes.

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.

scholarly journals Where Do Nutrients of Public Health Concern Come From in US Rural Food Pantry Clients?

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 227-227
Author(s):  
Yibin Liu ◽  
Heather Eicher-Miller
Keyword(s):  
Public Health ◽  
Sodium Intake ◽  
Saturated Fat ◽  
Health Concern ◽  
Food Outlet ◽  
Public Health Concern ◽  
Added Sugar ◽  
Food Pantry ◽  
Food Pantries ◽  
Before And After

Abstract Objectives Food pantry clients receive foods from food pantries, stores, restaurants and other food outlets. Intake of nutrients of public health concern, added sugar and saturated fats, is recommended to be limited to &lt;10% total energy intake (%TEI), and sodium not to exceed 2300 mg. The objective was to determine the largest contributing food outlet for added sugar, saturated fat, and sodium before and after a food pantry visit among rural food pantry clients (n = 473). Methods English speaking participants ≥18 years (or ≥19 years in Nebraska) were recruited from 24 food pantries in rural, high-poverty counties in Indiana, Michigan, Missouri, Nebraska, Ohio, and South Dakota. Participants at the food pantry were interviewed regarding their characteristics and dietary intake using the Automated Self-Administered 24-h Dietary Recall. Foods and beverages were reported as originating from food pantries, stores, restaurants, and other. An additional recall was collected within 1 week of the pantry visit on a non-consecutive day. The mean amount of sodium and %TEI from saturated fat and added sugar from each food outlet before and after the pantry visit was calculated for each participant and analyzed using Analysis of Variance. Results Stores, including supermarket, convenience store, and other stores, were the largest contributing outlet to sodium intake (mg, 1544.7 ± 50.2) and %TEI intake from added sugar (11.1 ± 0.4) and saturated fat (7.3 ± 0.2) before visiting the food pantry. The after-pantry intakes were not significantly different from the before-pantry intakes except for sodium. The after-pantry intake of sodium (mg) from food pantries increased from 513.8 ± 50.2 to 755.8 ± 50.2. Conclusions The largest contributing outlet to added sugar, saturated fat, and sodium intake were stores. Findings signal the need for offering nutrition education programs among food pantry clients to support healthy food choices and limit intake of nutrients of public health concern from various outlets, especially from supermarket, convenience stores, and other stores. Funding Sources This project is supported by the USDA NIFA Agriculture and Food Research Initiative competitive grant no. 2013–69,004-20,401.

scholarly journals Assessing Changes in Sodium Content of Selected Popular Commercially Processed and Restaurant Foods: Results from the USDA: CDC Sentinel Foods Surveillance Program

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1754 ◽  
Author(s):  
Jaspreet K. C. Ahuja ◽  
Ying Li ◽  
David B. Haytowitz ◽  
Rahul Bahadur ◽  
Pamela R. Pehrsson ◽  
...  
Keyword(s):  
Monitoring Program ◽  
Saturated Fat ◽  
Sodium Content ◽  
Total Sugar ◽  
Surveillance Program ◽  
Department Of Agriculture ◽  
Label Information ◽  
Control And Prevention ◽  
Public Health Officials ◽  
The U.S

This report provides an update from the U.S. Department of Agriculture - Centers for Disease Control and Prevention Sentinel Foods Surveillance Program, exploring changes in sodium and related nutrients (energy, potassium, total and saturated fat, and total sugar) in popular, sodium-contributing, commercially processed and restaurant foods with added sodium. In 2010–2013, we obtained 3432 samples nationwide and chemically analyzed 1654 composites plus label information for 125 foods, to determine baseline laboratory and label sodium concentrations, respectively. In 2014–2017, we re-sampled and chemically analyzed 43 of the Sentinel Foods (1181 samples), tested for significant changes of at least ±10% (p < 0.05), in addition to tracking changes in labels for 108 Sentinel Foods. Our results show that the label sodium levels of a majority of the Sentinel Foods had not changed since baseline (~1/3rd of the products reported changes, with twice as many reductions as increases). Laboratory analyses of the 43 Sentinel Foods show that eight foods had significant changes (p < 0.05); sodium content continues to be high and variable, and there was no consistent pattern of changes in related nutrients. Comparisons of changes in labels and laboratory sodium shows consistency for 60% of the products, i.e., similar changes (or no changes) in laboratory and label sodium content. The data from this monitoring program may help public health officials to develop strategies to reduce and monitor sodium trends in the food supply.

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.

scholarly journals A Machine Learning Approach to Predict the Added Sugar Content of Packaged Foods

2021 ◽  
Author(s):  
Tazman Davies ◽  
Jimmy Chun Yu Louie ◽  
Rhoda Ndanuko ◽  
Sebastiano Barbieri ◽  
Oscar Perez-Concha ◽  
...  
Keyword(s):  
Machine Learning ◽  
Performance Metrics ◽  
Sugar Content ◽  
Prediction Algorithm ◽  
Coefficient Of Determination ◽  
Learning Approach ◽  
Added Sugar ◽  
Machine Learning Approach ◽  
Packaged Foods ◽  
Prediction Approach

Abstract Background Dietary guidelines recommend limiting the intake of added sugars. However, despite the public health importance, most countries have not mandated the labeling of added sugar content on packaged foods and beverages, making it difficult for consumers to avoid products with added sugar, and limiting the ability of policymakers to identify priority products for intervention. Objective To develop a machine learning approach for the prediction of added sugar content in packaged products using available nutrient, ingredient, and food category information. Design The added sugar prediction algorithm was developed using k-Nearest Neighbors (KNN) and packaged food information from the US Label Insight dataset (n = 70,522). A synthetic dataset of Australian packaged products (n = 500) was used to assess validity and generalization. Performance metrics included the coefficient of determination (R2), mean absolute error (MAE), and Spearman rank correlation (ρ). To benchmark the KNN approach, the KNN approach was compared to an existing added sugar prediction approach that relies on a series of manual steps. Results Compared to the existing added sugar prediction approach, the KNN approach was similarly apt at explaining variation in added sugar content (R2 = 0.96 vs. 0.97 respectively) and ranking products from highest to lowest in added sugar content (ρ = 0.91 vs. 0.93 respectively), while less apt at minimizing absolute deviations between predicted and true values (MAE = 1.68 g vs. 1.26 g per 100 g or 100 mL respectively). Conclusions KNN can be used to predict added sugar content in packaged products with a high degree of validity. Being automated, KNN can easily be applied to large datasets. Such predicted added sugar levels can be used to monitor the food supply and inform interventions aimed at reducing added sugar intake.

scholarly journals Awareness and use of probiotics among the millennials in the United States: Drivers and implications

2018 ◽  
Vol 8 (10) ◽  
pp. 495 ◽  
Author(s):  
Deepthi Kolady ◽  
Kendra Kattelmann ◽  
Caleb Vukovich ◽  
Joy Scaria
Keyword(s):  
Public Health ◽  
Health Outcomes ◽  
Health Care Providers ◽  
National Level ◽  
Consumer Preference ◽  
Good Health ◽  
The United States ◽  
Care Providers ◽  
Major Factors ◽  
The U.S

Background: Despite the substantial increase in the number of probiotic products available in the U.S. during the last decade and the potential for millennials to be a large market for probiotics, there is a lack of understanding about millennials’ awareness, use, and preference for probiotics. In this study, we examine the relationship between the millennials’ health and diet perceptions and health outcomes, estimate awareness and use levels of probiotics among the millennials, and identify the drivers of use of probiotics.Methods: An online opt-in Internet panel is used to collect national level survey data on awareness, and use of probiotics from the U.S. population in the age group of 21 to 37 years old.Results:  The study finds that there is divergence in millennials’ perceptions about their health and diet and health outcomes; awareness about probiotics is high and probiotics use is common among the millennials; demographic, socio-economic, and life style related attributes are influential in millennials’ decision on the use of probiotics;, and shakes and yogurt are the most preferred carrier forms of probiotics among the millennials. The study also finds that income constraints and perception of good health status are the major factors hindering the use of probiotics among the millennials.Conclusion: The study shows that millennials are already an important market for probiotics and there is substantial scope for expanding that market. The ability of probiotics to address public health concerns will depend greatly on how health care providers and probiotic industry will leverage these high levels of awareness and use by the millennials. Findings from our study provide insights that are helpful for probiotics product and market development and outreach efforts that will result in increased use of probiotics among the millennials with positive implications for public health and overall economy.Keywords: consumer preference, probiotic industry, health policy, shakes, yogurt

scholarly journals Comparison of the Nutrition Transition Among Adolescents Ages 13–18 years in Six States in India: The Multicenter Study

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 686-686
Author(s):  
Nida Shaikh ◽  
Smruti Vispute ◽  
Anuradha Khadilkar
Keyword(s):  
Tamil Nadu ◽  
Nutrition Transition ◽  
Daily Intake ◽  
Saturated Fat ◽  
The South ◽  
Indian States ◽  
Added Sugar ◽  
Fried Foods ◽  
Packaged Foods ◽  
Fat Score

Abstract Objectives To compare the nutrition transition among adolescents ages 13–18 years across six states in India. Methods A validated 10-item apriori index-based Nutrition Transition Diet Score (NTDS; range 0–10) including seven food groups: packaged foods (score 1 ≥ 30 g/d), fried foods (score 1 ≥ 30 g/d), sugar-sweetened beverages (SSB) (score 1 &gt; 0 g/d),  dairy (score 1 ≥ 500 ml/d), fruits and vegetables (score 1 ≤ 400 g/d), bread (score 1 ≥ 25 g/d), and added sugar (score 1 ≥ 30 g/d), and three nutrients, namely total fat (score 1 ≥ 30% of total calories), saturated fat (score 1 ≥ 10% of total calories), and sodium (score 1 ≥ 2300 mg/d), was applied to responses averaged from two 24-hour diet recalls from 937 adolescents across six Indian states [Punjab (north), Tamil Nadu (south), Maharashtra (west), Gujarat (west), Chhattisgarh (central), and Assam (north east)]. We calculated and compared differences in the average NTDS, proportions of adolescents that met the criteria for each NTDS component and daily food and nutrient intake across states using Students t tests, chi-sq tests, and ANOVA. Results The NTDS (mean ± SD) was 2.6 ± 1.4 and was highest among adolescents in Maharashtra (3.1 ± 1.6) and lowest in Gujarat (2.1 ± 1.0) (p &lt; .0001). Across regions, while the highest proportion of adolescents in the south and west (Maharashtra) each met the criteria for 3 of 10 components of the NTDS [south –saturated fat (29%), sodium (19%), SSB (4%); west –bread (62%), dairy (11%), added sugar (29%)], adolescents in Gujarat comprised the lowest proportions that met the criteria for six of 10 NTDS components [packaged foods (0%), SSB (0%), dairy (1%), sodium (2%), fat (26%), and fried foods (30%)]. Daily energy and macronutrient intake varied across regions; diets comprised 59–66% carbohydrates, 9–11% protein, and 24–31% fat. Adolescents in the south had the highest daily intake of energy (2045 ± 544 kcal/d) and macronutrients (314 ± 85 g/d carbohydrates, 54 ± 17 g/d protein, 64 ± 23 g/d fat) and those in the west (Maharashtra) had the second highest intake of energy (1810 ± 633 kcal/d),  protein (46 ± 18 g/d),  and fat (59 ± 26 g/d). Conclusions  The nutrition transition is in early stages but most advanced among adolescents in western and southern India. Efforts are needed to study the nutrition transition among Indian adolescents over time. Funding Sources University Grants Commission, Government of India.

Paying for Prevention: A Critical Opportunity for Public Health

2013 ◽  
Vol 41 (S1) ◽  
pp. 69-72 ◽  
Author(s):  
Jean C. O’Connor ◽  
Bruce J. Gutelius ◽  
Karen E. Girard ◽  
Danna Drum Hastings ◽  
Luci Longoria ◽  
...  
Keyword(s):  
Public Health ◽  
Health Care ◽  
Quality Of Care ◽  
Gross Domestic Product ◽  
Health Outcomes ◽  
Health Care Costs ◽  
Health Care Spending ◽  
Care Costs ◽  
The U.S

Despite spending more on health care than every other industrialized country, the U.S. ranks 37th in health outcomes. These differences cannot be explained away with differences in age and income, or even with quality of care. And, the rate of growth in health care spending in the U.S. continues to increase. The share of the Gross Domestic Product (GDP) attributable to health care grew from 9% in 1980 to more than 17% in 2011. Health care costs are projected to account for more than one-fifth of our economy by 2021. Despite spending more and more, the U.S. does not have better health outcomes than other countries. Worse, our increasing spending is largely attributable to preventable conditions. More than 85 cents of every dollar spent on health in the U.S. are spent on the treatment and management of chronic diseases, such as those caused by preventable conditions related to obesity and tobacco use.

scholarly journals 232The Impact of Australasian Voluntary Front of Pack Nutrition Labelling on Packaged Food Reformulation

2021 ◽  
Vol 50 (Supplement_1) ◽  
Author(s):  
Laxman Bablani ◽  
Cliona Ni Mhurchu ◽  
Bruce Neal ◽  
Christopher Skeels ◽  
Kevin Staub ◽  
...  
Keyword(s):  
Sugar Content ◽  
Sodium Content ◽  
Healthy Foods ◽  
Nutrition Labelling ◽  
Packaged Foods ◽  
Relative Decline ◽  
Packaged Food ◽  
Voluntary Adoption ◽  
The Impact ◽  
Limited Scope

Abstract Background Front-of-pack nutrition labelling (FoPL) of packaged foods can promote healthier diets. Australia & 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 overall, and for more- versus less-healthy foods. Methods Annual nutrition information panel data was collected for non-seasonal packaged foods sold in major supermarkets in Auckland from 2013-19, and Sydney from 2014-18. We used difference-in-differences to estimate reformulation associated with HSR adoption. Results Healthier products adopted HSR more than unhealthy products: 35% of products that achieved four or more stars displayed the label compared to 15% of products that achieved two stars or less. Products that adopted HSR were 6.5% & 10.7% more likely to increase their rating by ≥ 0.5 stars in Australia and NZ, respectively. Labelled products showed a -4.2% [95% CI -6.5% to -1.9%] relative decline in sodium content in NZ, but there was no sodium change in Australia. There was a -2.3% [-3.7% to -1.0 %] change in sugar content in NZ and a -1.1% [-2.2% to 0.0%] difference in Australia. Initially unhealthy products showed larger reformulation when adopting HSR than healthier products. Conclusions Overall, introduction of HSR had a small effect on product reformulation. The voluntary nature of the HSR program lowers effectiveness because labels were mostly placed on already healthy products. These already healthy products had limited scope for reformulation. Key messages HSR adoption by unhealthy products should be incentivized, or mandated, by governments to maximise reformulation

Evaluating Healthy Vending at the American Heart Association National Center: A Pilot Study

2019 ◽  
Vol 33 (6) ◽  
pp. 928-932 ◽  
Author(s):  
Stella Yan ◽  
Antigoni Pappas ◽  
Meghan D. Yuan ◽  
Dorothea Vafiadis ◽  
Jo Ann Carson
Keyword(s):  
Employee Satisfaction ◽  
American Heart ◽  
Sugar Content ◽  
Saturated Fat ◽  
Heart Association ◽  
Food Group ◽  
Sodium Content ◽  
Food And Beverage ◽  
Survey Results ◽  
Nutrition Standards

Purpose: To determine whether a 100% healthy vending model would affect revenue, employee satisfaction, and nutrition in the workplace. Design: This study compared revenue and nutrition data pre- and post-adoption of nutrition standards from the American Heart Association’s (AHA) Healthy Workplace Food and Beverage Toolkit. Employee satisfaction was measured using a survey. Setting: The AHA National Center which, over time, included 5 vending machines and a micromarket. Measures: Comparisons of monthly snack and beverage revenues; survey results assessing employee satisfaction; reduction in mean saturated fat (g) and sodium (mg) per snack sold; reduction in mean sugar (g) per beverage sold; monthly mean number of fruits, vegetable, and dairy sold. Analysis: Paired t tests were used to compare monthly revenue while t tests were used to compare nutrition information pre- and post-adoption of nutrition standards. Survey results and food group purchases were analyzed using descriptive statistics. Results: Mean monthly snack revenue increased ( P = .002). Mean monthly beverage revenue did not decrease. Most survey respondents were satisfied with the healthy vending. Mean saturated fat and sodium content per snack sold decreased ( P < .001). Mean sugar content per beverage sold decreased. The micromarket sold an average of 210 units of dairy, 85 units of fruit, and 87 units of vegetables per month. Limitations: This study was conducted at one workplace. Conclusion: Healthy vending did not decrease revenue but did decrease saturated fat and sodium per snack, decrease sugar per beverage, and provide fruits, vegetables, and fat-free/low-fat dairy. Employees were generally satisfied with healthy vending.

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