The Impact of Time on Nutrition and Health Claims on the Irish Marketplace

Offe, Stefanie Marisa; Bebin, Loanne; Lalor, Fiona

doi:10.3390/foods11182789

Cited by 3 publications

(22 citation statements)

References 63 publications

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“…As many as 31.8% of breads presented fibre-related NCs in this study, which is similar to the results in pre-packed bread in Lebanon (29.3%) [ 9 ]. An Irish study showed practically identical prevalence (30.3%), though bakery products were included along with bread [ 11 ].…”

Section: Discussionmentioning

confidence: 99%

“…Fibre and its benefits are frequently used to draw consumers’ attention to foods, for example, by using nutrition and health claims (NHCs) [ 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 ]. Many works have shown that NHCs may increase the perceived nutritional quality and healthiness of foods as well as influence purchasing behavior [ 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

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Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI Project

Ropero,

Borrás,

Rodríguez

et al. 2023

Nutrients

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Fibre is one of the most beneficial nutrients for health and is very frequently used in nutrition claims (NCs) to promote foods. These claims may lead consumers to believe that products bearing them are healthy and/or healthier than those without them. The main objective of this work is to address this belief. This is the first exhaustive analysis of seven processed food types with fibre-related NCs (six cereal-based and one plant-based meat analogues) comparing them with those without these claims. The Spanish Food Database, BADALI, was used for this study. Results show that as many as 88.7% of processed foods with fibre-related NCs are classified as ‘less healthy’ according to the Nutrient Profile Model developed by the Pan American Health Organization (PAHO-NPM). When compared to foods without these NCs, similar results were obtained in the whole sample. Most of the observed divergences when analysing individual critical nutrients by food type indicate a deterioration of the nutritional quality. Foods with fibre-related NCs contained more fibre. The more frequent use of whole grain cereals or other fibre-specific ingredients may contribute to this. Some other nutritionally relevant differences were observed and half of them reflected a deterioration of the nutritional quality. In addition, these foods presented a lower prevalence of the organic version, as well as similar rates of mineral and vitamin fortification. Therefore, processed foods with fibre-related NCs are not healthy, nor present a better nutritional profile than those without.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI Project

Ropero,

Borrás,

Rodríguez

et al. 2023

Nutrients

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“…Over the last decade, research has shown that HCs are present on between 10.5 and 25% of foods [13][14][15][16][17]. Kaur et al (2016) [15] evaluated randomly selected foods across five European countries and, of the sample foods, 11% carried an HC.…”

Section: Introductionmentioning

confidence: 99%

“…Kaur et al (2016) [15] evaluated randomly selected foods across five European countries and, of the sample foods, 11% carried an HC. Offe et al (2022) [17] assessed the prevalence of HCs on labelled foods available in Ireland and found that the use of HCs decreased from 21.6% in 2009 to 10.5% in 2021. The study revisited earlier data also collected in Ireland by Lalor et al (2009) [18] and compared HCs on similar products.…”

Section: Introductionmentioning

confidence: 99%

The Prevalence and Compliance of Health Claims Used in the Labelling and Information for Prepacked Foods within Great Britain

Coates,

Pentieva,

Verhagen

2024

Foods

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In the EU and Great Britain (GB), all health claims (HCs) on food must be authorised before use and should comply with Regulation 1924/2006. In GB, all HCs, authorised or not, are listed in the Great Britain Nutrition and Health Claims Register. This study reviews the prevalence and compliance of HCs on prepacked foods sold within three GB supermarkets and via their grocery shopping websites. In June 2023, food labels and online product information of 440 products were evaluated across three food categories—dairy and dairy alternatives; fruit juices, fruit juice drinks and fruit smoothies; and teas and infusions. In store, 26.3% of products carried an HC and 28.3% online. The prevalence of HCs was higher when compared with data from 2016. Overall compliance was high, in store (94.3%) and online (90.0%), with no statistically significant difference in overall HC compliance between in store and online products (p = 0.724). The HC violations observed in the present study were due to non-compliant wording of HCs or use of non-authorised HCs. This study demonstrates changes in the HC landscape and the need for continued monitoring of the prevalence and compliance of HCs as consumer trends alter.

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“…However, today, nutrient content claims are mainly used on product labels and dairy yoghurts (O'Mahony et al , 2020; Wadhwa et al , 2021). There has been a remarkable evolution in the type of claim used in food labelling: moving predominantly from health claims to mainly nutrition claims (Offe et al , 2022). Thirty years have passed since health claims first appeared on dairy products and in the intervening time, much has changed.…”

Section: Introductionmentioning

confidence: 99%

Consumer behaviour towards milk and dairy yoghurt products carrying nutrition and health claims: a qualitative study

Collins,

Lalor

2023

NFS

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Purpose Milk and yoghurt provide essential sources of nutrition throughout the life cycle in the Irish diet. Health claims on dairy product labels were popular in the 1980s, and since the introduction of the nutrition and health claims (NHC) Regulation (EC) No 1924/2006 in 2007, many new regulated claims have been used to communicate product benefits. Meanwhile, COVID-19 and the Farm to Fork strategy have heightened consumer awareness of health issues. All of these factors have contributed to a change in our food environment and interest in health. In addition, the European Commission is working to introduce a legislative proposal on nutrient profiles (NP) to restrict the use of NHC on foods that are high in salt, fat or sugar. This qualitative study aims to research knowledge on adults’ attitudes, perceptions and behaviour towards NHC on dairy products. Design/methodology/approach The study used a thematic analysis using transcripts from a series of discussion groups, attended by adults (n = 24). The participants also completed an introductory questionnaire. Findings The study noted positive attitudes towards dairy protein. This attitude was common across age, gender or life stage. There were misperceptions regarding yoghurt composition and health benefits. There were negative perceptions of low-fat nutrition claims on yoghurt, which led to a preference for full-fat dairy products. This requires further insight and research. Research limitations/implications Participants from a wider socio-demographic group could have broadened the research limits of this project. Originality/value These findings will interest policymakers, regulators, dieticians and the food industry.

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The Impact of Time on Nutrition and Health Claims on the Irish Marketplace

Cited by 3 publications

References 63 publications

Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI Project

Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI Project

The Prevalence and Compliance of Health Claims Used in the Labelling and Information for Prepacked Foods within Great Britain

Consumer behaviour towards milk and dairy yoghurt products carrying nutrition and health claims: a qualitative study

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