Aplicación de NutriScore y Sellos de Advertencia a productos alimentarios dirigidos a la población infantil en España / Application of NutriScore and Warning Labels in foods targeting children in Spain

INTRODUCCIÓN: evaluar la implantación en España de un sistema de etiquetado frontal interpretativo en productos alimentarios dirigidos a menores. MATERIAL Y MÉTODOS: estudio descriptivo de una muestra de 19 productos alimentarios promocionados en el canal televisivo infantil con publicidad líder en España. Se aplicaron los modelos NutriScore y Sellos de Advertencia, según la información nutricional y las declaraciones nutricionales y de propiedades saludables de dichos productos en 2018. RESULTADOS: el 94,7% de la muestra registró las tres peores categorías en NutriScore (C, D y E) y el 78,9%, al menos un Sello de Advertencia. El 52,6% usó declaraciones nutricionales, de los cuales el 90% registró las dos peores categorías en NutriScore (D y E) y el 80% al menos un Sello de Advertencia. CONCLUSIONES: la implantación en España de un sistema de etiquetado frontal interpretativo en los productos alimentarios podría constituir una valiosa herramienta de salud pública, identificando productos poco saludables dirigidos a menores y contribuyendo a luchar contra la obesidad infantil

INTRODUCTION: study assessing the potential impact of introducing interpretive front-of-pack labelling in foods targeted to children children in Spain. METHODS: a descriptive study was carried out on a sample of 19 food products advertised on the leading children's television network in Spain that features advertisements. The analysis applied the NutriScore and nutrient-specific warning label systems based on the nutrition information and nutrition and health claims featured in the packaging of these products in 2018. RESULTS: of the foods included in the sample, 94.7% received scores corresponding to the bottom three NutriScore categories (C, D, E), and 78.9% at least one Warning Label. Nutrition claims were featured on the packaging of 52.6% of these products, of which 90% scored in 1 of the 2 lowest NutriScore grades (D, E) and 80% would receive at least one Warning Label. CONCLUSIONS: the introduction of interpretive front-of-pack labelling for food products could be a valuable public health intervention in Spain, helping identify unhealthy foods that target children and curb childhood obesity

An investigation into the nutritional composition and cost of gluten-free versus regular food products in the UK.

BACKGROUND: The gluten-free (GF) food market has expanded considerably, although there is limited comparative evidence for the nutritional quality and cost of GF food products. The present study aims to compare the nutrient composition and cost of GF and gluten-containing (regular) foods across 10 food categories in the UK. METHODS: Nutritional information and the cost of GF foods available in the UK (n = 679) and comparable regular foods (n = 1045) were systematically collected from manufacturer and supermarket websites. Foods were classified using UK front-of-pack labelling for content of fat, saturated fat, sugar and salt and nutrient content, and cost per 100 g were identified and compared between GF and regular foods. RESULTS: Overall, more GF foods were classified as containing high and medium fat, saturated fat, sugar and salt than regular foods, although this was not universally consistent. More GF bread and flour products contained high fat and sugar, whereas fewer GF crackers contained high fat and sugar compared to regular foods. High salt content was found more frequently in GF than regular products. On average, GF products were 159% more expensive than regular (£0.44/100 g versus £1.14/100 g). GF items were also more likely to be lower in fibre and protein content than regular foods. CONCLUSIONS: Differences exist in the nutritional composition of GF and regular food. GF food is unlikely to offer healthier alternatives to regular foods, except for those who require a GF diet for medically diagnosed conditions, and it is associated with higher costs.

[THE USE OF RISK INDICES IN PROCEDURES OF VERIFICATION OF BABY FOOD QUALITY CONFORMANCE].

There is considered the possibility of the use of risk indices with regard to their use in certification and validation of conformity assessment and food conformance, including those recommended for children. There were investigated samples of oatmeals, potted meats, liver pate, fruit-vegetable puree. The calculation of risk values was based on original data of quantitative analysis that was performed with the use of thermogravimetric, photometric, titrimetric, and potentiometric methods, as well as methods of gas-liquid chromatography and atomic absorption spectrophotometry. On the base of data of the chemical analysis of the ingredients of a set of food products, including assigned for baby nutrition, all the tested samples were shown to meet the requirements for the controlled regulatory standards on control indices of quality. The calculation of average daily doses of the intake of metal compounds (Cu, Zn, Fe, Na, Ca, Mg) consumed by adult and child's organisms through tested food showed that such doses are allowable since they do not exceed maximum daily dose and average daily requirements. However, some samples were referred to the category of high risk food, because the used method of individual's lifetime risk calculation takes into consideration all possible negative effects (carcinogenic, mutagenic, teratogenic, embryogenic, etc) of the impact of pollutants on the human body. It is shown that in addition to the sanitary and hygienic criteria of food quality, the risks of such food consumption should be taken into consideration by the Technical Regulations and other normative documentations.

[Chemical pollution of baby food products in the Russian Federation].

One of the main problems of nutrition of children and adolescents is to assess chemical contamination of baby food products and the establishment of the relation with the health of the child population. With the entering different chemical compounds in the body of the child there can be observed disorders of the nervous, urinary, cardiovascular system, gastrointestinal tract, as well as metabolic deteriorations, degenerative processes in parenchymal organs and bone destruction. The aim of the study was to analyze data on chemical contamination of baby food products in the Russian Federation for 2012-2014. The analysis was executed on the data of Federal Information Fund of social and hygienic monitoring of the Russian Federation. There were identified priority pollutants (toxic elements, nitrites, nitrates, nitrosamines, pesticides, hydroxymethylfurfural, mycotoxins) and risk areas (the Lipetsk region, the Krasnodar Territory, the Republic of Adygea, city of Moscow, Tatarstan, the Kabardino-Balkar Republic, the Ryazan region). There are detected contamination levels not exceeding MAC (in the dynamics of the three years offollow up, on average 22%), requiring their hygienic assessment. There were determined the baby food products containing most common occurred chemical contaminants: fruits and vegetables products, canned products, canned meat, cereals, dairy products, liquid and adapted and partially adapted milk formalas. Identified data indicate to a need for further studies of chemical substances in products for children's nutrition in order to establish the causal relationships with a various diseases and the substantiation of methodological approaches to the risk assessment of combined exposure to chemical contaminants in concentrations up to the MPC on health of children, including infants.

Differences in the nutritional content of baby and toddler foods with front-of-package nutrition claims issued by manufacturers v. governments/health organizations.

OBJECTIVE: Nutritional information panels are required on all packaged food products in the USA, yet are perceived as difficult to use by consumers. Nutritional symbols have been developed by various groups to assist consumers in making healthier food purchases. Different nutritional criteria are used depending on the authorizing body of these symbols. The present study assesses the nutrient profile of baby and toddler foods in light of their accompanying nutritional symbols. DESIGN: Kruskal-Wallis and χ 2 tests were used to assess differences in the nutritional content of products based on the presence and issuing body of nutritional symbols. SETTING: Nine grocery, drug and department stores in Philadelphia, PA, USA. SUBJECTS: Two hundred and forty packaged baby and toddler foods. RESULTS: Products whose nutritional symbol was issued by government/health professionals contained significantly more Ca (P = 0·002), fibre (P = 0·001), protein (P = 0·005), vitamin A (P = 0·011), vitamin C (P < 0·001) and Zn (P < 0·001) and less sugar (P = 0·004) per serving than products without a nutritional symbol and products whose nutritional symbol was issued by the manufacturer. CONCLUSIONS: Products with a nutritional symbol issued by government/health professionals were healthier than foods with nutritional symbols issued by the manufacturer directly and foods with no nutritional symbols.

[Standardization of the method of osmolality determination of specialized foods].

Binding requirements for the application and enforcement at the customs territory for specialized food products have been installed in the established documents of the Customs Union. The category of specialized foods consists of food products for babies, for pregnant and lactating women, dietary products (clinical and preventive nutrition), sport nutrition. In addition to the General safety requirements that must be met by specialized food products, the value of osmolality must be regulated in some kinds of such products. The specialists of Institute of Nutrition developed national standard "Specialized foods. Method of osmolality determination" for the purpose of standardization of a method of osmolality determining. Product samples for baby and sport nutrition which are realized on domestic market have been researched. Specialized products for baby food had osmolality from 290 to 327 mOsm/kg, that corresponded to the requirements of regulatory documents applicable to this product group. Osmolality of carbohydrate and mineral drink for athletes was in the range from 308 to 330 mOsm/kg, confirming their belonging to the isotonic drinks. The method can be used in researches for developing of the new products with specific predetermined chemical composition and in clinical practice for the osmolality control of products for enternal nutrition.

Launching a new food product or dietary supplement in the United States: industrial, regulatory, and nutritional considerations.

Launching a new food/dietary supplement into the US market can be a confusing process to those unfamiliar with the food industry. Industry capability and product specifications are initial determinants of whether a candidate product can be manufactured in a reproducible manner and whether pilot production can be brought up to the market scale. Regulatory issues determine how a product can be produced and marketed; the primary federal institutions involved in regulations are the US Department of Agriculture, the Food and Drug Administration, and the Federal Trade Commission. A primary distinction is made between food and drugs, and no product may enter the food market if it is in part or whole a drug. Product safety is a major concern, and myriad regulations govern the determination of safety. New foods/dietary supplements are often marketed by health claims or structure/function claims, and there are specific regulations pertaining to claims. Not understanding the regulatory issues involved in developing a new product or failing to comply with associated regulations can have legal and financial repercussions.

Analysis of ingredient lists of commercially available gluten-free and gluten-containing food products using the text mining technique.

Ingredients mentioned on the labels of commercially available packaged gluten-free and similar gluten-containing food products were analyzed and compared, using the text mining technique. A total of 324 products' labels were analyzed for content (162 from gluten-free products), and ingredient diversity in gluten-free products was 28% lower. Raw materials used as ingredients of gluten-free products were limited to five varieties: rice, cassava, corn, soy, and potato. Sugar was the most frequently mentioned ingredient on both types of products' labels. Salt and sodium also were among these ingredients. Presence of hydrocolloids, enzymes or raw materials of high nutritional content such as pseudocereals, suggested by academic studies as alternatives to improve nutritional and sensorial quality of gluten-free food products, was not identified in the present study. Nutritional quality of gluten-free diets and health of celiac patients may be compromised.

[Interaction of the dietary fibers with different functional food ingredients].

The aspects of dietary fibers' and different food ingredients' interaction are considered in this article; in particular, the questions of dietary fibers' interaction with the main foodstuff components (proteins, fats, vitamins, etc.), especially functional purpose; and the interaction of microcrystalline cellulose (MCC), which is part of dietary fiber, with the main foodstuff components--protein, vitamins and antioxidants (tocopherol, and riboflavin). It was found that with increasing of MCC content in the diet, there was increase of vitamins sorption (especially tocopherol), with its maximum at 3 g of MCC. This is probably due to the relatively high porosity and properties of MCC to absorb and retain water, lipids and other food ingredients. These findings point to the need to consider the possibility of sorption of polysaccharides and, in particular in the preparation of starch-rich foods and dietary recommendations for their use.

The role of the concept of "history of safe use" in the safety assessment of novel foods and novel food ingredients. Opinion of the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG).

The Council of the European Union has proposed a revision on the EU regulation on novel foods and novel food ingredients concerning safety assessment of traditional foods from non-EU countries and their introduction onto the EU market. The proposal stipulates that such foods may be placed on the EU market if their history of safe use in the country of origin is appropriately documented. The present statement of the SKLM gives an overview on current discussions on practical implementation of the "history of safe use" concept as well as examples of its application. The SKLM, in principle, agrees with these concepts, underscores, however, in connection with convincing evidence for a "history of safe use" the need for a range of additional information to achieve a comprehensive risk assessment. In the opinion of the SKLM such information must comprise compositional data as well as experience on adverse effects. A list of questions considered essential is presented. The following opinion was adopted on December 23rd 2010.

[Classification and characterization of specialized foods for nutrition of sportsmen].

The classification and composition of specialized foods for sportsmen are presented. The perspective of application of contemporary biologically active substance to the development of new foods is discussed for nutrition sportsmen.

Choice of foods and ingredients for moderately malnourished children 6 months to 5 years of age.

There is consensus on how to treat severe malnutrition, but there is no agreement on the most cost-effective way to treat infants and young children with moderate malnutrition who consume cereal-dominated diets. The aim of this review is to give an overview of the nutritional qualities of relevant foods and ingredients in relation to the nutritional needs of children with moderate malnutrition and to identify research needs. The following general aspects are covered: energy density, macronutrient content and quality, minerals and vitamins, bioactive substances, antinutritional factors, and food processing. The nutritional values of the main food groups--cereals, legumes, pulses, roots, vegetables, fruits, and animal foods--are discussed. The special beneficial qualities of animal-source foods, which contain high levels of minerals important for growth, high-quality protein, and no antinutrients or fibers, are emphasized. In cereal-dominated diets, the plant foods should be processed to reduce the contents of antinutrients and fibers. Provision of a high fat content to increase energy density is emphasized; however, the content of micronutrients should also be increased to maintain nutrient density. The source of fat should be selected to supply optimal amounts of polyunsaturated fatty acids (PUFAs), especially n-3 fatty acids. Among multiple research needs, the following are highlighted: to identify the minimum quantity of animal foods needed to support acceptable child growth and development, to examine the nutritional gains of reducing contents of antinutrients and fibers in cereal- and legume-based diets, and to examine the role of fat quality, especially PUFA content and ratios, in children with moderate malnutrition.

[Express method to estimate alpha-amilase activity in specialized food products and dietary supplements].

More simple method to estimate of alpha-amilase activity in special foods and food supplements is proposed.

Visual plate waste in hospitalized patients: length of stay and diet order.

The purpose of this pilot research was to investigate the effect of diet order, sex, diagnosis, and length of stay on visual lunch plate waste in hospitalized patients. Information on 346 patients was collected using the computer program CBORD Diet Office. Visual plate waste during lunch was measured and analyzed for 4 consecutive days. Neither sex nor diagnosis at admittance was associated with visual plate waste. However, the odds of visual plate waste increased by 14.1% for every day a patient was admitted. In patients receiving a diabetic diet order, odds of visual plate waste decreased by 61.2%, indicating there was reduction in plate waste. Conversely, in patients receiving altered consistency diet orders, odds of visual plate waste increased by 344%, signifying a rise in plate waste. Due to an increase of visual plate waste associated with long length of stay and altered consistency diet orders, registered dietitians working in acute-care facilities need to develop strategies to create cost-effective, nutritionally balanced, altered consistency diets that would enhance patient acceptance and consumption of food.

Sensory and rheological properties of Polish commercial mayonnaise.

Sensory and rheological analyses were performed to compare seven commercial mayonnaises having various fat contents and containing, or not, thickening and stabilizing agents. It was found that mayonnaise samples differed in their sensory and rheological properties. The samples with a higher fat content scored higher in sensory analysis than the low-fat ones. The mayonnaises studied showed non-Newtonian, pseudoplastic flow with yield stress and thixotropy. All mayonnaises, although to a different degree, exhibited a decrease in the apparent viscosity at constant shear. The mayonnaise samples which contained thickeners and stabilizers had a greater rheological stability.

The Welsh Food Microbiological Forum and the All-Wales Shopping Basket Sampling Program: a model for the surveillance of microbiological quality in ready-to-eat foods.

In the United Kingdom, the monitoring of microbiological food quality and the prevention of foodborne disease are the responsibility of a number of different organizations. In 1993, to develop and extend ongoing local collaborations within selected local food groups in Wales (comprising local authorities and the Public Health Laboratory Service), the Welsh Office invited all local food groups in Wales to create a forum to coordinate the sampling and examination of ready-to-eat foods and the centralized collection of results for the whole of Wales. This paper describes the development, structure, and aims of the forum. It also discusses the outcomes of the first nine years of activities, describes the randomized sampling program for ready-to-eat foods that has been developed; and assesses the benefits that have resulted.