Article
Nutrition & Dietetics
Dragana Davidovic, Katarina Paunovic, Danica Zaric, Ana Jovanovic, Nadja Vasiljevic, Dragana Stosovic, Milena Tomanic
Summary: This study assessed the prevalence of nutrition and health claims on pre-packaged food products, revealing an increasing trend in the use of NHCs. The findings suggest that NHCs play a crucial role in influencing consumers' food purchase decisions and should be subject to strict surveillance.
Article
Food Science & Technology
Daniela Martini, Cristian Del Bo, Mauro Serafini, Marisa Porrini, Nicoletta Pellegrini, Donato Angelino
Summary: The study compared the nutritional composition of 376 breakfast cereals available in 13 Italian retailer online stores, with and without fibre-related nutrition claims. It found that products with fibre-related claims did not necessarily have better overall nutrition than those without claims.
Article
Nutrition & Dietetics
Xin Ding, Wanting Lv, Yang Liu, Jiewei Long, Hanning Li, Aiguo Ma, Yuexin Yang, Zhu Wang, Chao Gao
Summary: Sodium intake from pre-packaged foods in China is higher than the WHO recommended daily intake, and the majority of these foods have a sodium content above the standard. This study provides data to assess the sodium intake from pre-packaged foods in the Chinese population and supports the implementation of salt reduction strategies.
Article
Nutrition & Dietetics
Ana B. Ropero, Fernando Borras, Marta Rodriguez, Marta Beltra
Summary: This study provides an exhaustive analysis of processed foods with fibre-related nutrition claims, showing that as many as 88.7% of these foods are classified as 'less healthy'. When compared to foods without these claims, similar results were obtained. Therefore, processed foods with fibre-related nutrition claims are not healthy and do not have a better nutritional profile.
Article
Nutrition & Dietetics
Lyndal Wellard-Cole, Alyse Davies, Juliana Chen, Jisu Jung, Kim B. Bente, Judy Kay, Wendy L. Watson, Clare Hughes, Anna Rangan, Kalina Yacef, Irena Koprinska, Kathy Chapman, Nim Ting Wong, Luke Gemming, Cliona Ni Mhurchu, Adrian Bauman, Margaret Allman-Farinelli
Summary: Young Australian adults, particularly those aged 18-30, consume a significant portion of their energy and macronutrients from food prepared outside home. Independent outlets, not required to label menus, contribute a higher percentage of energy intake compared to menu labelling outlets. Public health policy responses such as extended menu labelling and public education campaigns are suggested to promote healthier food choices among young adults.
Article
Nutrition & Dietetics
Wanting Lv, Xin Ding, Yang Liu, Aiguo Ma, Yuexin Yang, Zhu Wang, Chao Gao
Summary: Condiments are a significant source of sodium in the diets of Chinese residents. Some condiments have excessively high sodium and fat content. It is important to enhance residents' consumption awareness and reduce the amount of condiments to reduce China's per capita salt intake.
Article
Food Science & Technology
Gabriela Devia, Stefani Forli, Leticia Vidal, Maria Rosa Curutchet, Gaston Ares
Summary: The study found that references to 'home-made' and images of natural foods on food labels can increase purchase intention and consumer perception of product healthfulness, while nutritional warnings can decrease healthfulness perception and discourage product choice. In some product categories, images of natural foods can mitigate the impact of nutritional warnings on product selection. The results suggest the need for stricter labeling regulations for ultra-processed products with high content of nutrients associated with non-communicable diseases.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Nutrition & Dietetics
Laura Vergeer, Beatriz Franco-Arellano, Gabriel B. Tjong, Jodi T. Bernstein, Mary R. L'Abbe
Summary: The prevalence of GF claims in Canada increased from 7.1% in 2013 to 15.0% in 2017, with 17.0% of ultra-processed foods bearing GF claims. GF products had higher median calories and sodium content, with no significant differences in saturated fat or sugars compared to non-GF products. Adjusted mean prices of GF products were higher in 10 food categories, lower in six categories, and not significantly different in six categories, indicating that GF products are becoming more prevalent but are often less healthful and more expensive than non-GF alternatives, disadvantaging consumers following GF diets.
Article
Plant Sciences
Nicola Gasparre, Marina Mefleh, Fatma Boukid
Summary: The rising demand for vegan products in the infant food market necessitates knowledge of their nutritional composition and appropriate guidance. This study analyzed the nutritional composition and health/nutrition claims of commercial plant-based infant foods. Cereals, seeds, pseudocereals, and/or pulses were the most common ingredients. Nutritional composition varied significantly between vegan and vegetarian products, with vegan products generally having higher protein content and lower sugar content.
Article
Nutrition & Dietetics
Rhoda Ndanuko, Damian Maganja, Alex Kibet, Daisy H. Coyle, Judith Kimiywe, David Raubenheimer, Matti Marklund, Jason H. Y. Wu
Summary: The study conducted in Nairobi, Kenya in 2019 aimed to assess the availability of sodium information on packaged foods and beverages sold in the country. Findings showed that 39% of products displayed sodium content, with imported products more likely to provide this information than locally produced ones. Furthermore, the study revealed that the median sodium content in Kenyan products was higher than in South African products in some categories, emphasizing the need for better availability of sodium information on packaged products in Kenya.
Article
Food Science & Technology
Gert W. Meijer, Patrick Detzel, Klaus G. Grunert, Marie-Claude Robert, Violeta Stancu
Summary: The review discusses the increasing number of label elements on food labels and their impact on consumer decision making for easier, safer, and healthier food choices. Recommendations include further research on allergen symbols, understanding the health impact of nutrition-related label elements, and promoting global harmonisation in label elements on foods.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Public, Environmental & Occupational Health
Karini F. da Rocha, Celia R. B. de Araujo, Ines L. de Morais, Patricia Padrao, Pedro Moreira, Karla Danielly da S. Ribeiro
Summary: The study found that ultra-processed foods for infants in Brazil are widely available, with high energy density, rich in fat, carbohydrates, and protein, but low in fiber, emphasizing the need to strengthen regulation of infant and young children foods.
PUBLIC HEALTH NUTRITION
(2021)
Article
Food Science & Technology
Rafaela Correa Pereira, Joao de Deus Souza Carneiro, Michel Cardoso de Angelis Pereira
Summary: The study evaluated the nutrient profile of packaged foods in the Brazilian market, finding that ultra-processed foods were less healthy and products with nutrition and/or health claims tended to have slightly better nutritional quality. These findings underscore the need to improve the supermarket packaged food environment by reformulating products and enhancing food labeling regulations.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Multidisciplinary Sciences
Neda Milevska-Kostova, Borislav Karanfilski, Jacky Knowles, Karen Codling, John H. Lazarus
Summary: Evidence from the 1950s showed Macedonia's iodine deficiency problem. The introduction of mandatory universal salt iodisation led to an increase in iodine intake and a decline in goitre prevalence, resulting in iodine-deficiency-free status in 2003. Assessments in 2007 and 2016 showed adequate iodine intake among school age children. A study on salt consumption and processed food intake revealed that the estimated iodine intake from household salt and selected foods was nearly 300% of the Estimated Average Requirement.
Article
Nutrition & Dietetics
Sanja Krusic, Hristo Hristov, Masa Hribar, Ziva Lavrisa, Katja Zmitek, Igor Pravst
Summary: High sodium intake is the leading diet-related risk factor for mortality globally. Slovenia implemented salt reduction policies, but the long-term effectiveness is limited. This study investigated the changes in sodium content in prepacked branded foods and found that sodium reduction was less frequent in market-leading products.
Article
Food Science & Technology
Anita Kusar, Igor Pravst
Summary: In the European Union, health claims on foods are considered voluntary labelling information. While there is no consensus on the strength of evidence needed for botanical health claims, they are widely used on the market. Traditional use evidence is sufficient for traditional herbal medicines in the EU. Therefore, this study investigated the use of such evidence to support botanical health claims.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Nutrition & Dietetics
Ziva Lavrisa, Hristo Hristov, Masa Hribar, Katja Zmitek, Anita Kusar, Barbara Korousic Seljak, Matej Gregoric, Urska Blaznik, Nadan Gregoric, Katja Zaletel, Adrijana Oblak, Josko Osredkar, Igor Pravst
Summary: Vitamin B12 deficiency is a common issue in the Slovenian population, especially among the elderly. Lower intake is observed in females, and meat and milk are the main contributors to vitamin B12 intake across all age groups. Serum vitamin B12 levels have a significant impact on the health of the elderly.
Editorial Material
Nutrition & Dietetics
Igor Pravst, Monique M. Raats, Betty Pei Ing Chang
FRONTIERS IN NUTRITION
(2022)
Review
Nutrition & Dietetics
Igor Pravst, Masa Hribar, Katja Zmitek, Bojan Blazica, Barbara Korousic Seljak, Anita Kusar
Summary: Branded foods databases are valuable for nutrition research, food supply monitoring, and have key information sources from manufacturers. In Slovenia, datasets are compiled through standard food monitoring studies using a smartphone application. Datasets can assess nutritional composition, ingredients, and marketing techniques, with crowdsourcing being a promising method to keep datasets updated.
FRONTIERS IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Edvina Hafner, Ziva Lavrisa, Masa Hribar, Sanja Krusic, Anita Kusar, Katja Zmitek, Mihaela Skrt, Natasa Poklar Ulrih, Igor Pravst
Summary: Branded food composition databases are essential for various purposes. This study investigated the accuracy of labeled sugar content in sugar-sweetened beverages (SSBs) and identified the types of sugars used. By analyzing a representative sample, it was found that the labeled sugar content information in SSBs is reliable for compiling food databases and monitoring nutritional quality.
FRONTIERS IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Sanja Krusic, Masa Hribar, Edvina Hafner, Katja Zmitek, Igor Pravst
Summary: Vitamin D deficiency is a global public health issue that can be addressed through voluntary or mandatory food fortification. This study used branded food composition databases to investigate voluntary fortification practices. The study found that vitamin D fortification was prevalent in meal replacements, margarine, breakfast cereals, and baby foods. Margarine and foods for specific dietary use had the highest average content of vitamin D. The overall nutritional quality was higher in fortified margarine.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Yasmine Emara, Barbara Korousic Seljak, Eileen R. Gibney, Gorjan Popovski, Igor Pravst, Peter Fantke
Summary: This study proposes a generalizable workflow for building interoperable, cross-domain FNS data platforms, focusing on defining interoperability criteria for standardized data structures, terminologies, and reporting formats. Information technology tools for automating workflow steps are discussed, along with an illustrative case study on harmonizing and linking branded food datasets. The importance of semantic annotation and clear mapping rules for integrating FNS data is emphasized, promoting an open-data and open-science environment.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Editorial Material
Nutrition & Dietetics
Hassan Aguenaou, Nancy Babio, Melanie Deschasaux-Tanguy, Pilar Galan, Serge Hercberg, Chantal Julia, Alexandra Jones, Georgios Karpetas, Bridget Kelly, Emmanuelle Kesse-Guyot, Lamprini Kontopoulou, Marie-Eve Labonte, Cliona Ni Mhurchu, Igor Pravst, Simone Pettigrew, Elio Riboli, Jordi Salas-Salvado, Bernard Srour, Mathilde Touvier, Stefanie Vandevijvere
Article
Nutrition & Dietetics
Hristo Hristov, Jeremy Millard, Igor Pravst, Meike Janssen
Summary: This paper provides a European-level analysis of the changes in food consumption and purchasing behavior during COVID-19 pandemic. The results show that household composition, education, and perceived COVID-19 risks are significant predictors for food consumption, while various factors including household location and COVID-19 anxiety risks also influence food purchasing behavior.
FRONTIERS IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Matej GregoriC, Hristo Hristov, Urska Blaznik, Barbara KorousiC Seljak, Natasa Delfar, Igor Pravst
Summary: This study describes the methodology and protocols of the Slovenian national dietary survey SI.Menu 2017/18 and assesses the dietary habits and nutrient intake of the population. The results show that the observed dietary patterns differ significantly from dietary guidelines and are characterized by unbalanced and unhealthy diets. The study calls for intervention strategies to improve dietary patterns, taking into account differences in population groups.
Article
Nutrition & Dietetics
Igor Pravst, Ziva Lavrisa, Hristo Hristov, Masa Hribar, Sanja Krusic, Katja Zmitek, Anita Kusar, Katja Zdesar Kotnik, Petra Golja, Anja Cibej Andlovec, Larisa Pograjc
Summary: This article examines the prevalence of food supplement use among Slovene Armed Forces personnel and the importance of supplementation for nutrient intake. The study found that most participants reported using vitamin, mineral, and protein supplements, with military rank, participation in operations, and physical activity being the main determinants of specific supplement use.
Article
Food Science & Technology
Hristo Hristov, Karmen Erjavec, Igor Pravst, Luka Juvancic, Ales Kuhar
Summary: This study compares attitudes towards local food between organic and national quality scheme consumer segments, aiming to provide insights on consumer segmentation in terms of trust towards organic and selected quality food perceived as local. The research examines consumer attitudes related to two Slovenian food quality schemes: Organic (related to production methods) and Selected Quality (related to quality attributes). The study focuses on two consumer segments with high trust levels towards the quality schemes, analyzing their sociodemographic profiles, understanding and attitudes towards local food, trust in actors and institutions, and willingness to purchase local food. The results show that both consumer groups have similar understandings of local food, with region-based interpretations being more prominent. The Organic group is more cosmopolitan and supportive of the local community, while the Selected Quality group includes more retirees and students. Specific product propositions should be developed to increase consumer interest in food with the Organic and Selected Quality schemes.
Article
Biochemistry & Molecular Biology
Tom Levanic, Blaz Cigic, Mateja Germ, Ivana Polisenska, Katerina Vaculova, Igor Pravst, Darja Kocjan Acko, Ivan Kreft
Summary: The grains of three barley varieties were processed to obtain different milling fractions with varying beta-glucan content. The study found differences in the stable carbon isotope ratios between the fractions. Coarse milling fractions had higher beta-glucan content and more negative carbon isotope ratios compared to intact barley grains, while the enriched fraction had a less negative isotope ratio. This suggests that the deviation in stable isotope ratio is not solely due to beta-glucan content, but also depends on other constituents of the grains. The method used in this study for determining stable carbon isotope ratios in barley grain fractions could potentially be used to screen for bioactive constituents in barley grain.
Article
Nutrition & Dietetics
Sanja Krusic, Hristo Hristov, Masa Hribar, Ziva Lavrisa, Katja Zmitek, Igor Pravst
Summary: High sodium intake is the leading diet-related risk factor for mortality globally. Slovenia implemented salt reduction policies, but the long-term effectiveness is limited. This study investigated the changes in sodium content in prepacked branded foods and found that sodium reduction was less frequent in market-leading products.
Article
Food Science & Technology
Anita Kusar, Igor Pravst, Urska Pivk Kupirovic, Klaus G. Grunert, Ivan Kreft, Hristo Hristov
Summary: Consumers' recognition and understanding of food characteristics play a crucial role in purchase decisions. This study investigated consumer preferences for bread and identified four consumer segments with different preferences based on functional ingredients and other claims. The findings provide valuable insights for bread marketing strategies to cater to various consumer segments.