Sodium content on processed foods for snacks

Kraemer, Mariana Vieira dos Santos; Oliveira, Renata Carvalho de; Gonzalez-Chica, David; Proença, Rossana Pacheco da Costa

doi:10.1017/s1368980015001718

Cited by 24 publications

(19 citation statements)

References 28 publications

(35 reference statements)

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“…This result is in line with the findings of Kraemer et al 42 , who analyzed 2,945 processed foods sold in Brazil and found that 13.0% did not comply with the recommended serving sizes. This study also found similar percentages of products reporting serving sizes smaller (9.5%) and larger (4.3%) than those recommended by law.…”

Section: Discussionsupporting

confidence: 92%

“…Since Brazilians tend to consume these products in amounts larger than the serving sizes declared on their food labels and since trans fat content is not clearly and visibly shown on the food labels, consumers may be underestimating their trans fat consumption 41 . In addition a research study found great variability in the serving sizes and sodium content reported on the labels of processed snack foods (n=2,945) sold in Brazil 42 . Therefore, the acceptable range of 60% established by law seems to be excessive and may be leading to great variability in the serving sizes and nutritional information declared on labels and potentially to unhealthy food choices.…”

Section: Discussionmentioning

confidence: 99%

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Serving size on nutrition labeling for processed foods sold in Brazil: Relationship to energy value

et al. 2016

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Objective: This study aimed to analyze serving sizes declared on food labels with respect to their conformity to Brazilian law, variability among similar foods, and relationship to energy values. Methods: Food label information from 24 groups of processed foods was collected in one supermarket in southern Brazil. Declared serving sizes were classified into five groups according to their level of compliance with those recommended by law: <70% and >130% inadequate and 70-99%, 100% and 101-130% adequate. Descriptive analyses, Spearman correlations, and Kruskal-Wallis tests were applied. Results: A total of 1,953 food products were analyzed, of which 72% reported serving sizes exactly equal to those recommended, and 14% fell within the acceptable 60% range established by law. Even though most foods complied with the law, there was a variation in declared serving sizes among similar foods, with the largest ranges observed for hamburger and meatballs (364 g). In addition, declared serving sizes were significantly and positively correlated to energy value in most food groups, revealing that smaller serving sizes may be used to report lower energy value. Conclusion: The 60% acceptable serving size range established by law may lead to a lack of serving size standardization and significant variability in declared energy values on labels. This can potentially make labels confusing when comparing similar products and thus affect food choices. It is necessary to revise Brazilian law so that serving sizes are standardized among similar foods in order to facilitate healthy food choices.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Serving size on nutrition labeling for processed foods sold in Brazil: Relationship to energy value

et al. 2016

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“…al. 15 in their study on processed foods for snacks marketed for children and adolescents in Brazil. The authors described that 14% of all the processed foods assessed did not comply the current serving size rule that makes the customers have difficulty to compare the Na content of similar foods.…”

Section: Methodsmentioning

confidence: 99%

Sodium content and food additives in major brands of Brazilian children’s foods

Teixeira

2018

Ciênc. saúde coletiva

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The objective of this paper is to evaluate the sodium content and additive usage in packaged food products targeted at Brazilian children. Commercial database and manufactures’ websites were used to identify major brands of child-oriented foods. Samples were categorized as “children’s foods” (n = 214) and “infant’s foods” (n = 86). Nutrition Facts labels were used to calculate the median Na content (mg/serving, mg/kcal, and mg/100g); the ingredient lists to note the use of food additives. The sodium content found in samples varied widely among brands. The amount of sodium was high (> 210 mg/serving) in 20% of the products. Sodium density exceeded 1 mg/kcal in 40% of the products with the savory foods had the highest densities. More than 30% of the foods categories (corn snacks, filled biscuits, sliced loaf bread, and cereals) did not fulfill the 2014 sodium reduction targets. Food additives present in all children’s foods varied from two to nine additives numbers. However, some products had incredible numbers of additives, such as instant noodles and mini cakes. Although some infants’ foods categories were additives free, most products contained up to three numbers of additives. Continuing surveillance is crucial to evaluate the progress of salt reduction and to revise the maximum permissible limit of additives.

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“…4 However, the contribution of processed and ultraprocessed foods in children is also referred as a factor that may decrease the quality of diet in children considering that many foods exhibit unhealthy nutrient profiles, with higher amounts of sugar, trans fat, and sodium, compared with unprocessed or minimally processed foods; furthermore, after adjustment for energy intake, they may provide lower amounts of zinc, calcium, and vitamins A, B12, C, and E. 11 In infants and young children from Canada, 63% of the food products sold in Canada were reported as having high levels of sodium or sugar contribution to energy content, 12 and in Brazil, the analysis of 2945 processed foods that are usually consumed as snacks by children showed that 21% presented high levels of sodium. 13 Maalouf et al 14 assessed the sodium, sugar, and fat content of complementary infant and toddler foods sold in USA, and most commercial toddler meals, cereal bars and breakfast pastries, and infant-toddler snacks and desserts have high sodium contents or contain added sugars, suggesting a need for continued public health efforts to support families implementing healthy eating strategies.…”

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confidence: 99%

Industrialized foods in early infancy: a growing need of nutritional research

Araújo

Ribeiro

Padrão

et al. 2019

Porto Biomedical Journal

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A systematic analysis for the global burden of disease study assessing data from 195 countries, identified high intake of sodium, and low intake of whole grains, fruit, vegetables, nuts, and seeds as the main dietary risks factors for deaths and disability-adjusted life-years. 1 In this global overview, consumption of nearly all healthy foods such as fruit, vegetables, and legumes, was suboptimal, whereas the consumption of sugar-sweetened beverages was far higher than the optimal intake. High consumption of red meat, processed meat, and trans-fat were also toward the bottom when ranking the dietary risks for deaths and disability-adjusted life-years for most highpopulation countries. 1 These findings require an urgent need to implement healthy eating patterns 2 as soon as possible during the early windows of opportunity for preventing noncommunicable diseases (NCDs) such as the complementary feeding period and the early infancy. 3 During these life stages, commercially produced infant foods may be particularly used, and many of them are also industrialized. At the present time, there is a complex and controversial debate about the role of food processing as the primary driver of diet quality. 4 In general, food processing implies changing raw commodities into ingredients or food substances, after some changes that may be physical, chemical, or microbiological, for example, and the main goals of these transformations may include expanding shelf life, increasing nutritional quality, attending special nutritional requirements, or adding variety and convenience. 5 Although many industrialized healthful foods are minimal processed, such as fruits, vegetables, nuts, legumes, or eggs, the specific category of ultraprocessed foods has been studied in relation to diet adequacy and to risk factors for NCDs. Monteiro et al 4,6-8 proposed that the main shaping force of the global food system and the main determinant of poor diets and their related influences on obesity and diet related NCDs was "food processing." The definitions of ultra-processed foods have been changing and showed variability particularly in the last 10 years. 4 More recently, Monteiro et al 9,10 defined ultraprocessed foods in NOVA classification as industrial formulations of several ingredients which, besides salt, sugar, oils and fats, include food substances not commonly used in

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Sodium content on processed foods for snacks

Cited by 24 publications

References 28 publications

Serving size on nutrition labeling for processed foods sold in Brazil: Relationship to energy value

Serving size on nutrition labeling for processed foods sold in Brazil: Relationship to energy value

Sodium content and food additives in major brands of Brazilian children’s foods

Industrialized foods in early infancy: a growing need of nutritional research

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