Search Results (90)

According to the National Institutes of Health, approximately 465 million individuals are affected by type II diabetes mellitus (T2DM) and could benefit from managing their condition with a high-quality diet based on proper, nutrient-rich food choices. A plant-based diet not only has health benefits but also helps mitigate climate change by reducing greenhouse gas emissions, but the Mediterranean diet has the most beneficial effect on overall health. In contrast, ultra-processed foods have a negative impact on T2DM outcomes. Reviewing the nutritional profile of different meals, snacks and desserts would be helpful in enhancing their quality, strengthening the role of dietitians and doctors and protecting against T2DM complications. This approach would also increase simplification and education for consumers. The PubMed-Medline, Web of Science, Scopus and Cochrane Library databases were searched for relevant articles published up to May, from 2000 (based on publication date). The results support the need to reinforce health claims and highlight public demand for food choices while also improving patient quality of life. Full article

As pet owners become increasingly mindful of pet health and sustainability, labeling plays a crucial role in shaping informed purchasing decisions for pet food. This study evaluated the nutritional adequacy and pricing of plant-based, hybrid, and animal-based dog foods. Using the Mintel database, we analyzed product labels, ingredient compositions, and marketing claims for various dog food categories. The findings revealed notable differences in key nutrients, such as protein, fiber, fat, ash, and moisture content. Plant-based dog foods generally offer higher fiber and ash content but often fall short in protein and fat levels, particularly in snacks and treats, which may impact their suitability for meeting the dietary needs of canines. Hybrid dog foods, which blend plant and animal ingredients, show greater variability, with some achieving balanced protein and fat content, while fiber levels depend on the plant-based proportion. Animal-based foods tend to excel in protein and fat content, particularly in wet and dry formats, while being lower in fiber and ash content. A key concern is the reliance on additives, particularly in plant-based and hybrid options, which raises questions about the long-term health impacts on pets. Pricing trends indicate that plant-based dog foods are generally more expensive than hybrid and animal-based options, although the cost varies widely across all categories. Full article

The Nutrition and Health Claims Regulation (NHCR) has introduced a new regulatory perspective in food manufacturing, along with influencing consumers’ perception of health-related food claims. Since 2006, a new standard of science-based claims has significantly impacted the European health food market. Over the years, numerous additional decisions have been made, and the ongoing process remains challenging for policymakers striving to harmonize consumer protection and trade within and outside the European Union (EU). This paper presents the current state of the NHCR’s implementation, along with key events aimed at enhancing understanding among consumer organizations and food industry stakeholders, while also offering an insider perspective on relevant policy issues. Additionally, we address two pertinent policy issues to elucidate the associated challenges and opportunities, providing insights to support informed decision-making by policymakers. We use the nutrient profiles framework as a case study to illustrate considerations underpinning the objective of “consumer protection”, while the “probiotics” market serves as an example for exploring the goal of “facilitation of trade”. This historical perspective and reflection lead us to propose possible solutions for future food regulation. Full article

Background: Foods with protein claims (PCs) targeted at the general population are increasingly sought after by consumers because they think they are healthy. However, they may contain other nutrients that pose a health risk. Objectives: Therefore, the aim of this work was to carry out a comprehensive evaluation of foods with PC and compare them with those without these claims. Methods: The Spanish Food Database, BADALI, was used for this purpose. We studied 4325 processed foods of 12 different types. Thirteen percent had PCs and more than half of them were fortified with proteins (60.4%). Plant proteins were added more frequently than animal proteins. Protein values were higher in foods with PCs, particularly in those that were fortified. Differences in other nutrients were also observed depending on the food type. The healthiness of foods was assessed using the Pan American Health Organization Nutrient Profile Model and 90.8% of those bearing PCs were classified as “less healthy”. More than 50% were high in fat or high in sodium; around one in four were high in free sugar or saturated fat and one in five had sweeteners. Foods with PCs had 13.1% more “less healthy” items than those without PCs. The proportion of items high in fat or high in sodium were also larger and more of them had sweeteners. In contrast, the proportion of foods high in free sugar and high in saturated fat was lower among those with PCs. Conclusions: Therefore, the perception that foods with PCs are healthy is incorrect, and consuming them may pose an additional health risk. Full article

Background/Objectives: Efforts are underway worldwide to design and deploy food labeling systems that provide consumers with the information needed to shift dietary patterns toward nutrient dense, healthier foods. Despite a compelling need for progress, worrisome public health trends persist that are rooted in the popularity of unhealthy, heavily processed foods. Methods: The nutrition and health-related content on the packaging of nine common foods sold in the US and Europe is analyzed and compared. The current scope of nutrient-specific messaging is characterized, including messages highlighting health-related benefits stemming from the mix and levels of mostly macronutrients in food products. Results: An average of 6.9 unique nutrition-related messages appear on the packaging of nine US food products, while EU food products contain an average of 5.0. Messaging around the ingredients in food products accounts for the largest share, e.g., “100% whole grain”, “Vegan”, and “No artificial preservatives”. The macronutrients of fat, fiber, cholesterol, salt, sugar, and protein are the focus of most messaging around health benefits. The degree of food processing and essential vitamin, mineral, and phytochemical micronutrients receive little or no attention, despite their importance in positive health outcomes. Conclusions: Current nutrition-related labeling fails to inform consumers of the enormous differences in the contribution of food products in meeting nutritional needs. Existing metrics and rating systems do not effectively account for the critical relationship between nutrient density and caloric content. Existing metrics and systems do not reflect the impacts of processing on food nutritional quality in ways that provide consumers meaningful information. New concepts, metrics, and label elements are described that could promote healthier dietary patterns. Clear and mandatory nutrition labeling could begin shifting market share toward healthier options, and this could trigger and guide changes in manufactured food recipes that make brand-name products healthier, benefiting all consumers. Full article

Background: Orange juices are widely known for their organoleptic characteristics and potential health benefits derived from their nutritional and functional composition. Objectives: The aim of this work was to provide comprehensive, up-to-date information on the content of folates and some minerals (Ca, K, Mg, Fe, Mn, and Zn) present in different fresh and commercial orange juices available in the European market, including juices from concentrate (FC) and not from concentrate (NFC). Methods: A total of twenty-five juice samples were selected, comprising the most purchased types of commercial juices from France, the United Kingdom (UK), Germany, and Spain, and four fresh squeezed juices (FSJ) made from Spanish oranges. In FSJ, nutrient stability during storage time (0–48 h) was also assessed. Results: Folate concentration was highly variable between commercial samples, with higher contents in FSJ and NFC samples, followed by FC juices. Regarding mineral content, FSJ showed significant differences with FC (except for Mg) and NFC juice samples (except for Ca and Mg), while FC and NFC had similar mineral profiles, except for Ca. Storage time had no significant impact on FSJ folates and minerals. Conclusions: Among commercial juices, the NFC category generally showed the highest content of folates, K, Mg, and Fe, whereas FC juices showed the highest contents of Ca, Mn, and Zn. Some commercial juices met the legal use conditions for a “Source of folate” claim, whereas both commercial and fresh juices met the conditions for a “Source of potassium” claim, according to European and UK regulations. Full article

This study evaluated the healthiness of meat products (n = 62) and their plant-based (PB) counterparts (n = 62) available in the UK market. Back-of-pack (BoP) and front-of-pack (FoP) nutrition label information, nutrition and health claims, and nutrient profiling model scores were compared. BoP labels revealed that meat products had higher protein, fat, and saturated fat content (p = 0.029), whilst PB alternatives were higher in dietary fibre and carbohydrates (p < 0.001). Red colour coding (FoP) for fat and saturated fat (‘high’) was more prominent in meat products (23 and 35%, respectively), and the red meat category had the most products with high fat and saturated fat content. Only 15% of meat products made nutrition claims compared to 40% of PB alternatives, and none included health claims. Most red meat PB alternatives made a nutrition claim, all related to the protein content (34%). The nutrient profiling model indicated that 74% of the PB alternatives were ‘healthy’ compared to 60% of the meat products. No association was found between the product type (meat/PB) and healthiness, except for the red meat products, which showed a significant negative association (p = 0.005), suggesting that these products corresponded to less healthy options. Therefore, PB alternatives can be considered as healthier substitutes for meat products. Full article

Nutrient composition data that accurately represent available beef products are critical to understanding beef’s role in healthy dietary patterns. The quality of beef products has changed over the past several decades, and updated nutrient data are warranted as USDA Prime beef cuts become more available. In an effort to provide a complete nutrient profile for frequently purchased USDA Prime beef cuts, five USDA Prime cuts; strip loin steak, tenderloin steak, ribeye steak, top sirloin steak, and rib roast were collected from retail stores in six geographical locations over three collections for macro- and micronutrient analysis in both the raw and cooked state. The separable lean portion of all analyzed USDA Prime cuts qualified as a good or excellent source, providing 10–19% or at least 20% of the daily value, respectively, for protein, niacin, vitamin B12, selenium, phosphorus, and zinc per FDA labeling claim standards. There was not a significant difference in cholesterol content between any of the cuts, raw or cooked (p ≥ 0.44 and 0.34, respectively). The percent lipid in raw, separable lean portions of the rib roast and strip loin steak was significantly greater than the lipid portion in tenderloin and top sirloin steaks (p ≤ 0.01). Per USDA standards, the separable lean portions of tenderloin steak and top sirloin steak qualify as lean beef, containing less than 10 g total fat, less than 4.5 g saturated fat, and less than or equal to 95 mg cholesterol. The current study provides the most up-to-date nutrient analysis for USDA Prime beef cuts, helping consumers and health professionals better identify the role of high-quality beef cuts in healthy dietary patterns. Full article

Despite growing concerns over the increasing popularity and health impact of commercial foods for infants and toddlers, no nutrition or promotional guidelines currently exist for the United States. In 2022, the WHO Regional Office for Europe published a nutrient and promotion profile model (NPPM) to provide guidance and regulation for commercially produced infant and toddler foods. This study assessed the nutritional and promotional profile of infant and toddler foods (6–36 months of age) collected from the top 10 grocery chains in 2023. Products were assessed against the WHO NPPM nutritional and promotional requirements. The type and number of claims across packaging type were also assessed. Of the 651 products examined, 60% failed to meet the nutritional requirements of the NPPM, and 0% met the promotional requirements. Almost 100% of products had at least 1 claim on-pack that was prohibited under the NPPM, with some products displaying up to 11 prohibited claims. Snack-size packages had the lowest compliance with nutrient requirements. These findings highlight that urgent work is needed to improve the nutritional quality of commercially produced infant and toddler foods in the United States. The high use of prohibited claims also suggests the need to regulate the type and number of claims allowed on-pack. Full article

The older adult population in Thailand has been steadily increasing in recent years, and urbanization has resulted in many older adults living independently, leaving many at nutritional risk. The purpose of this research is to explore food security among Thai older adults using a simple screening tool, the DETERMINE tool, as well as from three surveys which reflect seniors’ health and ultimately food security including the mini-mental state examination (MMSE), the self-efficacy for physical activity scale (SEPAS), and the health literacy questionnaire. The DETERMINE tool was used in Thailand for the first time in this study. The findings revealed a moderate risk of food insecurity amongst participants, as most of them claimed to have underlying diseases, eat alone, eat a few nutrient-rich foods, and take medication. The MMSE, SEPAS, and health literacy questionnaire results suggested that food security was found to be negatively correlated with higher cognitive ability, higher physical activity, self-efficacy, and higher health literacy. In conclusion, there appears to be a high risk for malnutrition among older adults in Thailand, particularly in those with low income and underlying diseases. Full article

This study explored the impact of various label information (extrinsic attributes) and sociodemographic and attitudinal factors (intrinsic attributes) on Brazilian consumer choices, using simulated traditional and plant-based muçarela cheese as the model product. The research was conducted in two phases: the first involved a structured questionnaire assessing attitudinal dimensions such as Health Consciousness, Climate Change, Plant-based Diets, and Food Neophobia, along with sociodemographic data collection. The second phase comprised a discrete choice experiment with (n = 52) and without (n = 509) eye tracking. The term “Cheese” on labels increased choice probability by 7.6% in a general survey and 15.1% in an eye tracking study. A prolonged gaze at “Cheese” did not affect choice, while more views of “Plant-based product” slightly raised choice likelihood by 2.5%. Repeatedly revisiting these terms reduced the choice probability by 3.7% for “Cheese” and 1% for “Plant-based product”. Nutritional claims like “Source of Vitamins B6 and B12” and “Source of Proteins and Calcium” boosted choice probabilities by 4.97% and 5.69% in the general and 8.4% and 6.9% in the eye-tracking experiment, respectively. Conversely, front-of-package labeling indicating high undesirable nutrient content decreased choice by 13% for magnifying presentations and 15.6% for text. In a plant-based subsample, higher environmental concerns and openness to plant-based diets increased choice probabilities by 5.31% and 5.1%, respectively. These results highlight the complex dynamics between label information, consumer understanding, and decision-making. Full article

Food marketing targeting children influences their choices and dietary habits, and mainly promotes food high in fat, sugar, and salt as well as ultra-processed food. The aim of this study was to assess the nutritional quality of food and beverages marketed to children over the age of 3 and available on the Swiss market. Products with at least one marketing technique targeting children on the packaging were selected from five food store chains. Three criteria to assess nutritional quality were used: (1) nutritional composition (using the Nutri-Score), (2) degree of processing (NOVA classification), and (3) compliance with the World Health Organization (WHO) Nutrient Profile Model (NPM). A total of 735 products were found and analyzed. The most common marketing techniques used were childish names/fonts (46.9%), special characters (39.6%), and children’s drawings (31.3%). Most products had a Nutri-Score of D or E (58.0%) and were ultra-processed (91.8%). Only 10.2% of products displayed the Nutri-Score. The least processed products generally had a better Nutri-Score (p < 0.001). Most products (92.8%) did not meet the criteria of the WHO NPM. Products that met the WHO NPM criteria, organic products, and products with a nutritional claim generally had a better Nutri-Score and were less processed (p_s < 0.05). Pre-packaged foods and beverages marketed to children in the Swiss market were mostly of poor nutritional quality. Public health measures should be adopted to improve the nutritional quality of foods marketed to children in Switzerland and restrict the marketing of unhealthy foods to children. Full article

All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the “number one killer”, leading to increased blood pressure. Therefore, the food industry is faced with a need to reduce Na in human nutrition in an effort to raise public health protection to a higher level. In this study, a commercially available combination of Na/K salts (COMB) at different concentrations was used as a NaCl substitute in the production of a modified, healthier, Na-reduced cheese. Samples of the modified low-Na white soft-brined cheese (WSBC) were produced by adding four different concentrations of COMB to production lots PL-1 to PL-4, and the control (CON) samples were prepared by salting with the usual, non-reduced concentration of NaCl. The effects of NaCl replacement on the physical–chemical parameters, major- and micro-elements, and microstructural and sensory properties of the WSBC were investigated. The obtained results indicated that there was no significant influence on the ash content, pH, and a_w. The Na and K levels differed among treatments (p < 0.001). The lowest Na level in this study was recorded in PL-4 (only COMB was added) and was 334.80 ± 24.60 mg/100 g. According to the Na content, WSBC PL4 can be labeled with the nutrient claim “reduced amount of Na”. A significant difference (p < 0.05) was noticed in overall acceptance between the CON and PL-4, with no statistically significant difference found amongst other WSBC production lots. The replacement of NaCl resulted in a slightly greater firmness of the WSBC. The results confirm the possibility of producing low-Na WSBC when optimal amounts of a suitable mineral salt are used as a substitute for NaCl, thus reducing the risk of high Na intake in the human body through the consumption of evaluated cheese. Full article

Front-of-package protein labels are frequently added to breakfast cereals, aimed at increasing purchases by consumers who believe they would benefit from eating more protein. However, the overall nutritional compositions of such products are often not significantly better than similar products without protein labels, and may contain more sugar, sodium, and calories to improve taste. We conducted an online survey with 1022 US adults to examine consumer perceptions of two cereals (Special K Original and Special K Protein). Participants perceived Special K Protein as healthier and more nutritious, though less tasty, than Special K Original. Special K Protein was perceived as providing greater health benefits, such as being more likely to help them build muscle, stay healthy, and live longer. Many participants perceived no differences in the amounts of certain nutrients between the cereals, such as sugar (54.5%), sodium (59.2%), and calories (49.1%). Yet, when serving sizes are equalized to one cup, Special K Protein has more sugar, sodium, and calories than Special K Original. Though most participants reported viewing the Facts Up Front label, only 21.3% correctly chose Special K Original as having the larger serving size. This pattern of results suggests the presence of a health halo surrounding the protein-labeled product. Full article

‘Sobrassada de Mallorca’ is an EU PGI (Protected Geographical Indication) -qualified traditional food with important historical, social, and gastronomical relevance. However, its nutritional features are poorly characterized. Here, we studied 15 samples of Sobrassada de Mallorca (SM) and 9 samples of ‘Sobrassada de Mallorca de Porc Negre’ (SMBP), which are the two types of sobrassada that are PGI-protected. Their composition was assessed under the light of the EU Regulation 1924/2006 on nutrition and health claims (NHC) made on food. Results show the notably high energetic density (588 and 561 kcal/100 g for SM and SMBP, respectively) due to the notable fatty acid (FA) content and the relatively high proportion of unsaturated FAs (≈61% of total FAs) is also noted, mainly oleic acid (39.7 and 45.7%). Moreover, analyses showed that 100 g of both types of ‘Sobrassada de Mallorca’ present a ‘significant’ content (at least 15% of the established Nutrient Reference Values) of vitamins A (241 and 232 µg), E (2.67 and 2.67 mg), B₃ (3.50 and 2.43 mg), B₆ (0.27 and 0.35 mg), B₁₂ (0.65 and 0.56 µg), phosphorus (271 and 186 mg), and selenium (17.3 and 16.2 µg) as defined by the EU standards and, in essence, their associated health benefits can be claimed for both SM and SMBP or foods containing them. In principle, SM and SMBP could be associated with various health claims (HC), including those related to energy-yielding metabolism, normal functioning of the immune system, and reduction of tiredness and fatigue. Full article