Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013–2017

Franco-Arellano, Beatriz; Arcand, JoAnne; Kim, Min Ah; Schermel, Alyssa; L’Abbé, Mary R.

doi:10.1017/s1368980019004816

Cited by 30 publications

(30 citation statements)

References 32 publications

(53 reference statements)

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“…Food composition information for products was sourced from the University of Toronto Food Label Information Program (FLIP) 2017, which is described elsewhere [35,36]. In summary, FLIP 2017 is a database of packaged food and beverage product labels collected from an outlet of each of three major Canadian grocery chains (Loblaws, Metro and Sobeys) in the Greater Toronto Area in the summer of 2017.…”

Section: Methodsmentioning

confidence: 99%

The Calorie and Nutrient Density of More- Versus Less-Processed Packaged Food and Beverage Products in the Canadian Food Supply

et al. 2019

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The association between the degree of processing and healthfulness of foods remains unclear. Most evidence of this relationship is based on dietary intake surveys rather than individual products and varies depending on the food processing classification system used. This study aimed to compare the nutritional quality of more- versus less-processed packaged foods and beverages in Canada, using a large, branded food database and two processing classification systems. Nutritional information for products (n = 17,269) was sourced from the University of Toronto FLIP 2017 database. Products were categorized using the NOVA and Poti et al. processing classification systems. Calories, sodium, saturated fat, total and free sugars, fibre and protein per 100 g (or mL) were examined by processing category using descriptive statistics and linear regression. Overall, the most-processed products under both systems were more likely to be lower in protein, and higher in total and free sugars, compared with less-processed foods (p < 0.05); the direction and strength of the association between other nutrients/components and level of processing were less consistent. These findings demonstrate that calorie- and nutrient-dense foods exist across different levels of processing, suggesting that food choices and dietary recommendations should be based primarily on energy or nutrient density rather than processing classification.

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Section: Methodsmentioning

confidence: 99%

The Calorie and Nutrient Density of More- Versus Less-Processed Packaged Food and Beverage Products in the Canadian Food Supply

et al. 2019

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“…Nutritional information for products was sourced from the University of Toronto Food Label Information Program (FLIP) 2017, described in detail elsewhere [27,31].…”

Section: Food Composition Datamentioning

confidence: 99%

A comparison of the nutritional quality of products offered by the top packaged food and beverage companies in Canada

et al. 2020

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Background: Canada's food supply is abundant in less healthy products, increasing Canadians' risk of obesity and non-communicable diseases. Food companies strongly influence the food supply; however, no studies have examined differences in the healthfulness of products offered by various companies in Canada. This study aimed to compare the nutritional quality of products offered by the top packaged food and beverage companies in Canada. Methods: Twenty-two top packaged food and beverage manufacturing companies were selected, representing > 50% of the Canadian market share in 2018. Nutritional information for products (n = 8277) was sourced from the University of Toronto Food Label Information Program 2017 database. Descriptive analyses examined the nutritional quality of products based on: 1) the Health Star Rating (HSR) system; 2) calories, sodium, saturated fat and total sugars per 100 g (or mL) and per reference amounts (RAs) defined by Health Canada; and 3) "high in" thresholds for sodium, saturated fat and total sugars proposed by Health Canada for pending front-of-package labelling regulations. Kruskal-Wallis tests compared HSRs of products between companies. Results: Mean HSRs of companies' total product offerings ranged from 1.9 to 3.6 (out of 5.0). Differences in HSRs of products between companies were significant overall and for 19 of 22 food categories (P < 0.05), particularly for fats/oils and beverages. Calories, sodium, saturated fat and total sugars contents varied widely between companies for several food categories, and depending on whether they were examined per 100 g (or mL) or RA. Additionally, 66.4% of all products exceeded ≥1 of Health Canada's "high in" thresholds for sodium (31.7%), saturated fat (28.3%) and/or sugars (28.4%). The proportion of products offered by a company that exceeded at least one of these thresholds ranged from 38.5 to 97.5%. Conclusions: The nutritional quality of products offered by leading packaged food and beverage manufacturers in Canada differs significantly overall and by food category, with many products considered less healthy according to multiple nutrient profiling methods. Variation within food categories illustrates the need and potential for companies to improve the healthfulness of their products. Identifying companies that offer less healthy products compared with others in Canada may help prompt reformulation.

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“…To estimate free sugars content, we used the University of Toronto’s Food Label Information Program (FLIP) 2017 database. FLIP is a database that provides nutritional information for 17,671 unique food and beverage products found in the Canadian market [ 19 ]. For this study we used data that provided estimates on free sugars content per 1 g of food and beverage.…”

Section: Methodsmentioning

confidence: 99%

Consumption of Ultra-Processed Foods Is Associated with Free Sugars Intake in the Canadian Population

et al. 2022

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Excess sugar consumption can lead to noncommunicable diseases (NCDs) such as type 2 diabetes. Increasingly, ultra-processed foods (UPF) are suspected to be great contributors to free sugars intake in the population’s diet. Thus, the aim of this study was to investigate the association between UPF consumption and free sugars intake in the Canadian population. We used data from one 24 h-recall of the nationally representative 2015 Canadian Community Health Survey–Nutrition (CCHS). Food items were classified according to the NOVA systems, and to estimate free sugars intake, we used the University of Toronto’s Food Label Information Program (FLIP) 2017 database. Results: Almost half of the population’s energy intake (45.7%) came from UPF. On average, 221.5 kcal/day came from free sugars, and most of these calories (71.5%) came from UPF. Public health policies aiming to decrease consumption of UPF should be a priority considering their important contribution to sugar intake in the population.

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Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013–2017

Cited by 30 publications

References 32 publications

The Calorie and Nutrient Density of More- Versus Less-Processed Packaged Food and Beverage Products in the Canadian Food Supply

The Calorie and Nutrient Density of More- Versus Less-Processed Packaged Food and Beverage Products in the Canadian Food Supply

A comparison of the nutritional quality of products offered by the top packaged food and beverage companies in Canada

Consumption of Ultra-Processed Foods Is Associated with Free Sugars Intake in the Canadian Population

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