Article – Content of sugar, sodium and saturated fatsin the nutritional labeling of snacks and non-alcoholic beverages sold in the Metropolitancity of Lima in 2018

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Introduction: Food classified as snacks can be harmful and have adverse health consequences. Sugar, sodium, saturated fats and trans fats are substan- ces whose consumption is recommended to reduce.

Objectives: To quantify the content of sugar, sodium and saturated fats declared in the nutritional labeling of products sold in supermarkets.

Methods: This is a descriptive study where 200 products were selected and classified into four groups: cereal snacks, tuber snacks, dried fruit snacks and non-alcoholic beverages.

Results: After evaluating the content of sugar, sodium and saturated fats declared in the nutritional labeling, the results show that, on average, beve- rages contain 8.9g sugar/100ml, and more than 40% contained more than 10g sugar per 100ml of product. The average sugar content in cereal snacks was 22.06g/100g and the average sodium content was 311.91mg/100g. Likewise, 70% of these products contained more than 10g of sugar per 100g of product. The average content of sugar in fruit and nut snacks was 12.6g sugar/100g and the average sodium content was 250.6mg/100g of product.
The average content of saturated fats in tuber snacks was 10.2g/100g and the average sodium content was 451.00mg/100g; besides, 60% of these products exceed the maximum limits of sodium allowed by the Peruvian standard for critical nutrients (400 mg per 100g of product).

Conclusions:
Non-alcoholic beverages have high content of sugar in one third of them; the amount of sodium is below the limits established for this food group. The cereal snacks provide more sugar than recommended, as well as the saturated fats intake. The dried fruit snacks exceeded the recommendations for sugar content and one third exceeded the permitted levels of sodium content. Regarding tuber snacks, less than 50% of the analyzed products exceed the recommendations for sugar content, suggesting the need for continued public health efforts.

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USA – Draft Guidance for Industry: Questions and Answers About Dietary Guidance Statements in Food Labeling

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This guidance provides questions and answers on the use of Dietary Guidance Statements on packaged food labels or in the labeling of conventional foods. It is intended to provide our current thinking on the use of Dietary Guidance Statements (i.e., statements relating a food or food group to a nutritious dietary pattern defined in greater detail in Q&A III.1) on packaged food labels and more broadly in the labeling of foods, including any written, printed, or graphic material accompanying a food, such as labeling on websites.

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USA – FDA Works to Further Improve Nutrition, Reduce Diet-Related Chronic Disease with Dietary Guidance Statements on Food Labels

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The U.S. Food and Drug Administration today issued draft guidance that provides food manufacturers with recommendations on how and when to use Dietary Guidance Statements on the label of food products to ensure the label statements promote good nutrition, provide greater consistency in labeling, and assist consumers in making informed choices. This guidance is part of the FDA’s overall goal to help reduce the burden of chronic disease and advance health equity through improved nutrition. 

Today’s eating patterns in the U.S. do not align with current federal dietary recommendations, which focus on the entirety of the diet and how foods and beverages work together to affect health. Dietary Guidance Statements are statements in food labeling which are based on key recommendations from consensus reports, such as the Dietary Guidelines for Americans, 2020-2025, that discuss how a food or food group can be a part of a nutritious dietary pattern. The statements may include symbols or pictures that convey to consumers that a food or a food group may contribute to, or help maintain, a nutritious dietary pattern.

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USA – FDA Takes Additional Steps to Improve Nutrition, Reduce Disease with Expanded Use of Salt Substitutes to Help Lower Sodium Intake

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The U.S. Food and Drug Administration proposed changes to the standards of identity (SOIs) for foods that include salt to permit the use of safe and suitable salt substitutes. The proposed rule would help support a healthier food supply by providing flexibility to facilitate industry innovation in the production of standardized foods to reduce sodium content, in the same manner that is already possible for non-standardized foods. This has the potential to contribute to better health outcomes by helping consumers to gradually reduce their sodium intake.

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