Nutritional composition of the food supply: a comparison of soft drinks and breakfast cereals between three European countries based on labels

Vin, Karine; Beziat, Julie; Seper, Katrin; Wolf, Alexandra; Sidor, Alexandra; Cherecheș, Răzvan Mircea; Volatier, J. L.; Ménard, Céline

doi:10.1038/s41430-019-0442-9

Cited by 13 publications

(13 citation statements)

References 26 publications

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“…Intriguingly, the mean sugar content for these products sold in the New Zealand market was notably higher than the one found in the Italian products (22.5 g/100 g vs. 3.4 g/100 g), but it is worth noting that we found a greater inter-product variability, with a maximum value of 21 g/100 g. Similar results in terms of variability of sugar and total fat contents have been found for flakes, which are characterized by a high carbohydrate and salt content. These findings are in line with the ones found in a recent comparative survey among three European countries for oat flakes [27].…”

Section: Discussionsupporting

confidence: 93%

“…Muesli products have shown the highest median energy as well as the highest total fat and saturate median contents. These values are in line with the ones of the items sold in French [25,26] and New Zealand [13] markets, as well as with the data shown in a comparative survey among muesli sold in Austria, France, and Romania [27]. Conversely, bran cereals sold in Italy have the highest content of protein but the lowest amount of energy and sugars compared to the other five Italian breakfast types.…”

Section: Discussionsupporting

confidence: 85%

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Evaluation of the Nutritional Quality of Breakfast Cereals Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study

et al. 2019

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Breakfast cereals are present on the market as different types and, in general, are one of the food categories in which voluntary information, such as nutrition or health claims (NHC) or gluten free (GF) declarations, have the largest distribution. The aims of the present study were to compare (i) the nutritional declaration among different types of breakfast cereals, as well as among products with and without NHC or GF declarations; and (ii) the salt and sugar contents with the “Italian shared objectives for the improvement of the nutritional characteristics of food”. To this aim, the nutrition declarations of 371 different breakfast cereal items, available in 13 retailers present on the Italian market, were analysed. Data showed an elevated inter-product variability, with cereal bars and muesli having the highest energy, total fat, and saturate contents per 100 g. Limited differences were found comparing products with and without NHC, as well as those with GF declaration. Most of the breakfast cereals were compliant to the shared objectives, although some items with NHC or GF declaration still have sugar or salt contents higher than these objectives. In conclusion, these data suggest that the different characteristics and the regulated information reported on the food label should not be considered as a marker of the overall nutritional quality. Thus, this study supports the importance of reading and understanding the information made on food label.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 85%

Evaluation of the Nutritional Quality of Breakfast Cereals Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study

et al. 2019

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“…Equally important is the updating of the dietary guide, which would be based on the results of this study and the CATRP-FLNW, and if necessary, carry out more studies to establish the usefulness of the criteria for each model of interest [ 40 , 41 ], taking into account the target population, vulnerable population and knowledge of nutritional topics (diet and food availability), focused on improving public health [ 25 ], identifying agreements with the food industry, in light of the urgent need to promote reformulation of products [ 42 ] and regulation of advertising [ 43 , 44 ].…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the Nutritional Quality of Processed Foods in Honduras: Comparison of Three Nutrient Profiles

Santana

Andrade

Aleman

et al. 2020

IJERPH

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Obesity is considered a global pandemic. Different countries have worked to implement front-of-package (FOP) labeling systems that define thresholds for critical nutrients (CN) as part of their public health policies. The objective of this study is to identify the proportion of Processed (PF) and Ultra-Processed (UPF) Foods marketed in Honduras, which meet or fall short of the criteria of three Nutrient Profile Models (NPM): PAHO (2016), Chile (2017) and the Central American Technical Regulation Proposal-Nutritional Warning Front Labeling (CATRP-NWFL 2017). This study is descriptive; 1009 products from 206 brands were collected nationwide. Descriptive statistics were performed. The mean CN compliance with the three models was 49.3% for sodium, 30.6% for sugars, 63.1% and 96% for saturated and trans fats. The PAHO and Chilean (NPM) similarly concentrated on the lower compliance with the established criteria, unlike the CATRP, which has less stringent criteria. This is the first assessment of CN content in PF and UPF in Honduras under three different NPMs. We highlight the importance of defining or adopting criteria for the implementation of NWFL as information for the consumer and thereby contribute to reducing the risks of obesity and related diseases.

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“…For coffee and a few soft drinks, we measured the caffeine content in Swiss samples. Several reasons justify this decision: (1) coffees and soft drinks are the main providers of caffeine in Western Europe [13], (2) we found large differences regarding their caffeine content in food composition databases and literature, and (3) coffee preparation and soft drink recipes/compositions may vary from country to country [25]. In total, we collected 8 samples of soft drinks and 42 samples of coffees for laboratory analyses ( Supplementary Table S2).…”

Section: Measured Caffeine Content (Coffee and Soft Drinks)mentioning

confidence: 99%

Caffeine Consumption in Switzerland: Results from the First National Nutrition Survey MenuCH

et al. 2019

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Caffeine is a natural psychostimulant with a potentially positive impact on health when consumed in moderation and a negative impact at high dose (>400 mg/day). So far, no study has examined self-reported caffeine consumption in Switzerland. Our objectives were to determine (1) the caffeine consumption per adult, (2) the main sources of caffeine intake in the Swiss diet, and (3) the timing of caffeine consumption during the day. We used data from the 2014–2015 national nutrition survey menuCH (adults aged 18 to 75 years old, n = 2057, weighted n = 4,627,878), consisting of two 24-h dietary recalls. Caffeine content in consumed foods was systematically assessed using laboratory analyses in samples of Swiss caffeinated beverages, information from food composition databases, and estimations from standard recipes. Mean (±SD) daily caffeine consumption per person and percentile 95 were 191 mg/day (±129) and 426 mg/day, respectively. We observed differences in mean caffeine consumption across age groups (18–34 y: 140 mg/day; 50–64 y: 228 mg/day), linguistic regions (German-speaking: 204 mg/day; French-speaking: 170 mg/day, Italian-speaking: 136 mg/day), and smoking status (never smokers: 171 mg/day; current smokers: 228 mg/day). The three main sources of caffeine intake were 1) coffee (83% of total caffeine intake), 2) tea (9%) and 3) soft drinks (4%). Caffeine consumption was highest between 06:00 and 09:00 (29%) and the circadian rhythm slightly differed across linguistic regions and age groups. The mean caffeine consumption in the Swiss adult population was similar to that reported in neighbouring countries.

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Nutritional composition of the food supply: a comparison of soft drinks and breakfast cereals between three European countries based on labels

Cited by 13 publications

References 26 publications

Evaluation of the Nutritional Quality of Breakfast Cereals Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study

Evaluation of the Nutritional Quality of Breakfast Cereals Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study

Evaluation of the Nutritional Quality of Processed Foods in Honduras: Comparison of Three Nutrient Profiles

Caffeine Consumption in Switzerland: Results from the First National Nutrition Survey MenuCH

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