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Article
Publication date: 23 October 2024

Marina Padovan, Gaston Ares, Tailane Scapin, Mariana Vieira dos Santos Kraemer, Maria Cecília Cury Chaddad, Ana Carolina Fernandes, Greyce Luci Bernardo, Paula Lazzarin Uggioni, Simone Pettigrew and Rossana Pacheco da Costa Proença

The World Health Organization recommends limiting the intake of free sugars, which can be added to packaged foods and may appear on labels under different terms. The aim of this…

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Abstract

Purpose

The World Health Organization recommends limiting the intake of free sugars, which can be added to packaged foods and may appear on labels under different terms. The aim of this research was to analyse the evidence related to the declaration of free sugars from fruits on packaged food labels.

Design/methodology/approach

A scoping review was conducted following the recommendations of the Joanna Briggs Institute (JBI).

Findings

Ten eligible studies, conducted in seven countries, were included in this review. The percentage of packaged foods in which free sugars were identified ranged from 52.5 to 86.5%. In three studies, terms related to sugars were identified inductively by reading the entire ingredient list, whereas in the other studies sugars were identified by searching for a list of predefined terms. Studies differed in the definition of sugars and the terms used to identify them. Nine studies included fruit sugars within the terms used to identify free sugars. However, they lacked consistency in the types of fruit sugars considered and did not discuss their agreement with the adopted definitions of sugars.

Originality/value

As far as can be ascertained, this is the first review that addresses the declaration of free sugars from fruits on packaged food labels. Overall, there is a scarcity of literature focused on identifying and discussing the range of free sugars from fruits declared on food labels.

Details

British Food Journal, vol. 126 no. 12
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 4 July 2016

Priscila Pereira Machado, Mariana Vieira dos Santos Kraemer, Nathalie Kliemann, Cláudia Flemming Colussi, Marcela Boro Veiros and Rossana Pacheco da Costa Proença

The purpose of this paper is to analyse and compare the serving sizes and energy values reported on the nutrition information of all processed and ultra-processed dairy products…

336

Abstract

Purpose

The purpose of this paper is to analyse and compare the serving sizes and energy values reported on the nutrition information of all processed and ultra-processed dairy products in their regular and diet/light versions available for sale in a large supermarket in Brazil.

Design/methodology/approach

A check was done for associations between the compliance of reported serving sizes, energy values per serving and energy density for regular foods and foods advertised at “diet/light” (with reduced fat and calories).

Findings

The data included information from 451 dairy product labels. Most of the products had serving sizes smaller than the reference set by Brazilian law. A high variability of serving sizes was found for similar products. “Diet/light” foods tend to report serving sizes that are even smaller and more inadequate. Moreover, the energy density of these products was similar to that of the regular foods. Smaller serving sizes may be being presented on “diet/light” foods in order to report lower energy values and on similar foods to show non-existent differences in energy values. These results point to the importance of standardizing serving size information on food labels so that consumers have access to clear and accurate information about food products.

Originality/value

This was the first census-type study to analyse the serving size information of dairy products at a supermarket of one of the ten largest supermarket chains in Brazil. This work extends the scope of current food labelling and contributes to the discussion about how nutrition labelling has been presented to Brazilian consumers and its possible consequences for food choices and the guarantee of consumer rights.

Details

British Food Journal, vol. 118 no. 7
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 2 February 2015

Mariana Vieira dos Santos Kraemer, Priscila Pereira Machado, Nathalie Kliemann, David Alejandro González Chica and Rossana Pacheco da Costa Proença

The purpose of this paper is to relate average serving size intake by the Brazilian population and declared serving size, the presence of trans fat and household measure…

409

Abstract

Purpose

The purpose of this paper is to relate average serving size intake by the Brazilian population and declared serving size, the presence of trans fat and household measure fractioning declared on labels of processed, and ultra-processed food products.

Design/methodology/approach

Cross-sectional study that analyzed the food labelling of all processed and ultra-processed food products sold in a supermarket in southern Brazil.

Findings

A total of 1,071 processed and ultra-processed food products were analyzed. In 88 per cent of food groups, the average serving size consumed was larger than what was declared on labels. Consumed serving size was up to 9.2 times larger than the declared ones in food products with trans fat among their ingredients list and in false negatives and up to 9.9 times larger in foods with fractioned household measure (p<0.001). The Brazilian population consumes, on average, larger serving sizes than those declared on labels, which may represent a significant intake of trans fats without the consumers’ noticing.

Originality/value

This study has been performed with the use of a national database on food consumption, as well as the information from a large number of processed and ultra-processed food labels marketed in Brazil. This study is also proven to be important and novel, contributing with information as to the manner in which nutrition labelling has been presented to Brazilian consumers, discussing its possible consequences for food choices, intake, and the guarantee of consumer rights.

Details

British Food Journal, vol. 117 no. 2
Type: Research Article
ISSN: 0007-070X

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