Sugar Content in Processed Foods in Spain and a Comparison of Mandatory Nutrition Labelling and Laboratory Values
To reduce the sugar content of processed foods through reformulation, the first step is to determine the content of the largest sources of sugars in each country’s diet. The aim of this work was to describe the sugar content in the most commonly consumed processed foods in Spain and to compare that...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-04-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/12/4/1078 |
| _version_ | 1797570758798475264 |
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| author | María José Yusta-Boyo Laura M. Bermejo Marta García-Solano Ana M. López-Sobaler Rosa M. Ortega Marta García-Pérez María Ángeles Dal-Re Saavedra on behalf of the SUCOPROFS Study Researchers |
| author_facet | María José Yusta-Boyo Laura M. Bermejo Marta García-Solano Ana M. López-Sobaler Rosa M. Ortega Marta García-Pérez María Ángeles Dal-Re Saavedra on behalf of the SUCOPROFS Study Researchers |
| author_sort | María José Yusta-Boyo |
| collection | DOAJ |
| description | To reduce the sugar content of processed foods through reformulation, the first step is to determine the content of the largest sources of sugars in each country’s diet. The aim of this work was to describe the sugar content in the most commonly consumed processed foods in Spain and to compare that sugar’s labelling and laboratory analysis values (LVs and AVs, respectively) to confirm its adequacy. A sample of the 1173 most commonly consumed processed foods in Spain (28 groups; 77 subcategories) was collected. For each product, the total sugar content was compared according to its AV and LV. The median (25th –75th percentiles, interquartile range) sugar content by group was calculated for the total sample, and the groups were classified as “high sugar content” when this value was above 22.5 g/100g of product. The adequacy of the LV, according to the European Union (EU) tolerance requirements, was then evaluated, and each subcategory median was compared with the AV to determine its appropriateness via a median test for independent samples (<i>p</i> < 0.05). In total, 10 out of 28 groups presented high sugar content. Moreover, 98.4% of the products met the EU tolerance ranges. Finally, only one subcategory (“cured ham”) presented significant differences between the AV and LV median values (0.4 g vs. 0.1 g sugar/100g, <i>p</i> < 0.05). The groups of food products whose sugar content reduction could have the greatest impact on public health were identified. In addition, our study showed the high adequacy of LV with the EU labeling tolerance requirements, as well as the LV’s appropriateness as a tool to implement actions aimed at reducing sugar consumption. |
| first_indexed | 2024-03-10T20:29:56Z |
| format | Article |
| id | doaj.art-4d92fd4de5024deb8284608c72a842e9 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T20:29:56Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-4d92fd4de5024deb8284608c72a842e92023-11-19T21:30:44ZengMDPI AGNutrients2072-66432020-04-01124107810.3390/nu12041078Sugar Content in Processed Foods in Spain and a Comparison of Mandatory Nutrition Labelling and Laboratory ValuesMaría José Yusta-Boyo0Laura M. Bermejo1Marta García-Solano2Ana M. López-Sobaler3Rosa M. Ortega4Marta García-Pérez5María Ángeles Dal-Re Saavedra6on behalf of the SUCOPROFS Study ResearchersSpanish Food Safety and Nutrition Agency, Alcala, 56., 28014 Madrid, SpainNutrition and Food Science Department, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, SpainSpanish Food Safety and Nutrition Agency, Alcala, 56., 28014 Madrid, SpainNutrition and Food Science Department, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, SpainNutrition and Food Science Department, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, SpainSpanish Food Safety and Nutrition Agency, Alcala, 56., 28014 Madrid, SpainSpanish Food Safety and Nutrition Agency, Alcala, 56., 28014 Madrid, SpainTo reduce the sugar content of processed foods through reformulation, the first step is to determine the content of the largest sources of sugars in each country’s diet. The aim of this work was to describe the sugar content in the most commonly consumed processed foods in Spain and to compare that sugar’s labelling and laboratory analysis values (LVs and AVs, respectively) to confirm its adequacy. A sample of the 1173 most commonly consumed processed foods in Spain (28 groups; 77 subcategories) was collected. For each product, the total sugar content was compared according to its AV and LV. The median (25th –75th percentiles, interquartile range) sugar content by group was calculated for the total sample, and the groups were classified as “high sugar content” when this value was above 22.5 g/100g of product. The adequacy of the LV, according to the European Union (EU) tolerance requirements, was then evaluated, and each subcategory median was compared with the AV to determine its appropriateness via a median test for independent samples (<i>p</i> < 0.05). In total, 10 out of 28 groups presented high sugar content. Moreover, 98.4% of the products met the EU tolerance ranges. Finally, only one subcategory (“cured ham”) presented significant differences between the AV and LV median values (0.4 g vs. 0.1 g sugar/100g, <i>p</i> < 0.05). The groups of food products whose sugar content reduction could have the greatest impact on public health were identified. In addition, our study showed the high adequacy of LV with the EU labeling tolerance requirements, as well as the LV’s appropriateness as a tool to implement actions aimed at reducing sugar consumption.https://www.mdpi.com/2072-6643/12/4/1078nutrition labelingfood labelingfood processingnutrition policySpainfood analysis |
| spellingShingle | María José Yusta-Boyo Laura M. Bermejo Marta García-Solano Ana M. López-Sobaler Rosa M. Ortega Marta García-Pérez María Ángeles Dal-Re Saavedra on behalf of the SUCOPROFS Study Researchers Sugar Content in Processed Foods in Spain and a Comparison of Mandatory Nutrition Labelling and Laboratory Values Nutrients nutrition labeling food labeling food processing nutrition policy Spain food analysis |
| title | Sugar Content in Processed Foods in Spain and a Comparison of Mandatory Nutrition Labelling and Laboratory Values |
| title_full | Sugar Content in Processed Foods in Spain and a Comparison of Mandatory Nutrition Labelling and Laboratory Values |
| title_fullStr | Sugar Content in Processed Foods in Spain and a Comparison of Mandatory Nutrition Labelling and Laboratory Values |
| title_full_unstemmed | Sugar Content in Processed Foods in Spain and a Comparison of Mandatory Nutrition Labelling and Laboratory Values |
| title_short | Sugar Content in Processed Foods in Spain and a Comparison of Mandatory Nutrition Labelling and Laboratory Values |
| title_sort | sugar content in processed foods in spain and a comparison of mandatory nutrition labelling and laboratory values |
| topic | nutrition labeling food labeling food processing nutrition policy Spain food analysis |
| url | https://www.mdpi.com/2072-6643/12/4/1078 |
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