Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “Food Labeling”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 397 records · Page 22Linked to original sources
PubMedDate not supplied

Gas chromatographic determination of total fat extracted from food samples using hydrolysis in the presence of antioxidant.

A method for the quantitative measurement of total fat in foodstuffs is described. Fat is extracted by hydrolysis and inter-esterified to fatty acid methyl esters for gas chromatographic analysis. Total fat and fatty acid patterns are calculated to comply with the regulations for food label declaration under the Nutrition Labeling and Education Act of 1990. Quantitative recovery of fat from soy oil is obtained in the presence of the antioxidant pyrogallol. Extraction and measurements of fat from a variety of food samples (e.g., cereal, baked goods, dairy, and fish) are also reported, and fat levels ranged from 0.8 to 95% (w/w). Coefficients of variation of < or = 5% demonstrate the efficiency of the method.

Chromatography, Gas↗
PubMed2006

The relation between trans fatty acid levels and increased risk of myocardial infarction does not hold at lower levels of trans fatty acids in the Costa Rican food supply.

Data on the effects of recent industrial modifications that reduced the trans fatty acid (TFA) content in food supplies are scarce. In this study, incident cases (n = 1797) of a first nonfatal myocardial infarction (MI) were matched with population controls (n = 1797) for age, sex, and area of residence in Costa Rica. Odds ratio (OR) and 95% CI were calculated from conditional logistic regressions before and after a reduction of TFA in Costa Rican foods. Initially, the median quintiles of total adipose tissue TFA were 1.85, 2.47, 2.99, 3.58, and 4.40 g/100 g; total TFA was positively associated with increased MI risk after adjusting for established risk factors (OR by quintiles of total TFA: 1.00, 1.37, 1.91, 1.86, 3.28; P for trend < 0.001). This association was mostly due to 18:2 trans. In contrast, after industrial modification, median quintiles of total adipose tissue TFA were 1.84, 2.26, 2.57, 2.88, and 3.42 g/100 g; the association with MI was no longer significant (OR by quintiles of total TFA: 1.00, 0.78, 1.03, 0.88, and 1.03; P for trend = 0.65). Adipose tissue 18:1 trans fatty acids were not associated with risk of MI before or after the modification. Although to date there are no TFA regulations in Costa Rica, it appears that indirect international influence has led to a TFA reduction in the food supply and, consequently, to a reduction in the risk of nonfatal MI. The public health sector of Costa Rica should regulate food labeling and content to ensure very low levels of TFA intake.

Adipose Tissue↗
PubMed2007

New considerations regarding the risk assessment on Tartrazine An update toxicological assessment, intolerance reactions and maximum theoretical daily intake in France.

Tartrazine is an artificial azo dye commonly used in human food and pharmaceutical products. Since the last assessment carried out by the JECFA in 1964, many new studies have been conducted, some of which have incriminated tartrazine in food intolerance reactions. The aims of this work are to update the hazard characterization and to revaluate the safety of tartrazine. Our bibliographical review of animal studies confirms the initial hazard assessment conducted by the JECFA, and accordingly the ADI established at 7.5mg/kg bw. From our data, in France, the estimated maximum theoretical intake of tartrazine in children is 37.2% of the ADI at the 97.5th percentile. It may therefore be concluded that from a toxicological point of view, tartrazine does not represent a risk for the consumer. It appears more difficult to show a clear relationship between ingestion of tartrazine and the development of intolerance reactions in patients. These reactions primarily occur in patients who also suffer from recurrent urticaria or asthma. The link between tartrazine consumption and these reactions is often overestimated, and the pathogenic mechanisms remain poorly understood. The prevalence of tartrazine intolerance is estimated to be less than 0.12% in the general population. Generally, the population at risk is aware of the importance of food labelling, with the view of avoiding consumption of tartrazine. However, it has to be mentioned that products such as ice creams, desserts, cakes and fine bakery are often sold loose without any labelling.

Animals↗
PubMed2002

Holmium as a faecal marker for copper absorption studies in adults.

The objective of the present study was to investigate the validity of using holmium as a faecal marker in a copper absorption study using a highly enriched (65)Cu stable isotope label. Ten volunteers (nine female, one male) aged 24-55 years were recruited from the Norwich area to take part in a free-living study. The study was conducted in the Human Nutrition Unit at the Institute of Food Research, Norwich, U.K., and involved feeding breakfast test meals containing foods labelled intrinsically or extrinsically with a highly enriched (65)Cu stable isotope label. A 1 mg oral dose of the rare earth element holmium was administered to volunteers simultaneously with an oral dose of highly enriched (65)Cu stable isotope as a label in the breakfast test meal. Complete faecal collections were made for 10 days after dosing, and the mean percentage holmium recovery (+/- S.D.) was 105 +/- 15%. After correcting for re-excreted copper label, the labelled copper and holmium had similar excretory profiles. It was concluded that holmium is a valid faecal marker in adult human copper absorption studies using stable isotopes.

Adult↗
PubMed1997

Prevalence of lysozyme sensitization in an egg-allergic population.

An egg protein, lysozyme, is a still unlabeled additive currently used in cheese preparation. Furthermore, the WHO-FAO committee considers it innocuous. However, 31% of children and 8% of adults with food allergies are allergic to eggs. This work aimed to determine the percentage of patients sensitized to lysozyme from a population of egg-allergic patients. Specific IgE was determined with Cap RAST in 52 patients clinically allergic to egg. Thirty-five percent of egg-allergic patients had antilysozyme IgE. Given this high incidence of lysozyme sensitization, it seems that the presence of lysozyme should be indicated on food labels.

Administration, Oral↗
PubMedDate not supplied

Considering the impact of medicine label design characteristics on patient safety.

Medication errors involving patients receiving the wrong medicines, the wrong dosages or failure to take medicines according to the prescribed schedule are a substantial threat to patient safety. In the medical domain, research evidence on the benefits of improved labelling are piecemeal and often single-product or single-manufacturer driven and often do not inform the more general process of label design. Government and other guidelines on this topic are often low level and non-specific, often failing to give evidence-based guidance. However, there is a wealth of evidence-based research findings in related areas such as food labelling, chemical labelling and more general warnings research, which can provide systematic evidence on the effects of design characteristics such as font size, colour, signal words and linguistic usage on crucial performance variables such as compliance, understandability and discriminability. This research is reviewed and its relevance to medicine labelling is presented.

Color↗
PubMed1993

Antiobesity Surgery: Is a Structured Support Group Desirable? Preliminary.

The relevance of a post-gastroplasty physician-and dietitian-supervised support group for weight loss, dietary habits, dietary knowledge, and exercise has been assessed. Two post vertical banded gastroplasty groups were compared: those who did (n = 10) and those who did not (n = 11) attend a monthly post-gastroplasty support session. A 55-point questionnaire plus a 24-hour dietary recall and food frequency analysis were employed. Addressed were dietary and exercise history, eating habits, and factual dietary knowledge. At the time following surgery of this study (support: mean 29.7 vs no support: mean 34.9 months, NS), there was no difference in weight loss between the two groups. There was no difference in the two groups between preoperative, length of time from surgery to interview or weight at Interview. Those who attended the support group consumed significantly fewer calories (1559 +/- 320 vs 2278 +/- 271, p </= 0.5), total grams of fat a day (57 +/- 19 vs lie +/- 17, p </= 0.5), fat as percentage of total diet (26 +/- 4 vs 44 +/- 2, p </= 0.0005, and saturated fat as percentage of total diet 8 +/- 1 vs 17 +/- 2, p </= 0.0005). Attendees were more physically active than those who did not attend (236+/-49 vs 115+/-46 minutes exercise per week, p </= 0.05). Of those attending the seven monthly group session, 80% stated that it was easy to determine the fat content of food from the food label, compared to 36% in the non-support group (p </= 0.05). This suggests that to the postoperative period studied, weight loss is determined by the operation itself. However, we show that those who do attend are better informed, make wiser food choices, and are more physically active. To determine whether the difference in dietary habits and nutritional knowledge will result in an improved long-term weight loss, requires a more prolonged follow-up.

Journal Article↗
PubMed1997

Sodium intake trends and food choices.

Since 1980 General Mills Inc has regularly conducted studies of the mean daily intake of 25 nutrients from nationally representative samples of 4000 American households (approximately 10,000 individuals). This paper examines trends in sodium consumption derived from these studies. Calculated estimates of both discretionary and nondiscretionary intake indicate that overall sodium consumption has declined since the early 1980s. Shifts in food sources of sodium have occurred over the 10-y study period, with the greatest amounts of sodium coming from meats and mixed dishes. Greater interest in the sodium content of the diet is predicted because of the daily value listing on the new food label and the National Heart, Lung and Blood Institute's campaign to reduce sodium intake. Until an acceptable alternative for the salty taste from sodium chloride is available, offering reduced-sodium alternatives and gradually reducing the sodium content of existing products appears to be the food industry's best approach to meet consumers' concerns about sodium.

Adolescent↗
PubMed1994

Determination of dietary fibre as non-starch polysaccharides with gas-liquid chromatographic, high-performance liquid chromatographic or spectrophotometric measurement of constituent sugars.

Methods for the measurement of dietary fibre as non-starch polysaccharides (NSP) are described. A common enzymic removal of starch and acid hydrolysis of the NSP to their constituent sugars are followed by one of three alternative techniques, gas-liquid chromatography, high-performance liquid chromatography or spectrophotometry, for measurement of the released sugars. The results obtained by the three methods are in good agreement for a wide range of raw and processed foods. NSP compose approximately 90% of the plant cell-wall material and are therefore a good index of this material. Values for NSP therefore provide a good marker for a diet rich in fruit, vegetables and high-extraction cereal products associated with health and recommended in dietary guidelines. Values for total, soluble and insoluble NSP may be obtained with any of the end-point techniques, and the detailed information obtained from the chromatographic methods is useful in studies of the relationship between the intakes of various types of NSP and health. The causes of some potential interferences in the spectrophotometric assay, especially from processed foods, have been identified and eliminated. The rapid spectrophotometric version is suitable for food labelling purposes and for quality control, and the changes described have made it more robust.

Carbohydrates↗
PubMed1995

Determination of digestible energy values and fermentabilities of dietary fibre supplements: a European interlaboratory study in vivo.

The performance of methods to determine energy conversion factors for dietary fibre (DF) supplements and fermentability (D) values of their non-starch polysaccharides (NSP) was investigated. Heats of combustion, digestible energy (DE) and D values were determined on five DF supplements in five European laboratories on five separate occasions. In each instance the DF supplements were fed to juvenile male Wistar rats at two doses, 50 and 100 g/kg basal diet, for 3 weeks with food and faeces collected in the 3rd week. Among-laboratory variations in heats of combustion (delta Hc) were < 2%. DE values (kJ/g dry weight) at the upper and lower doses respectively were: 10.4 and 9.9 for a high-methoxyl apple pectin, 9.5 and 9.4 for a sugar-beet DF supplement, 12.2 and 12.7 for soyabean DF supplement, 3.8 and 4.0 for maize bran, and 0.3 and 0.3 for Solka-floc cellulose. Variations among laboratories, among occasions and among animals were < 1, < 2 and < 2.5 kJ/g respectively. The among-occasion: among-laboratory variance ratio for DE was 0.5, suggesting the method performed equally well in all laboratories. There was no evidence of learning of fatigue or fatigue in the performance of the method. D values were also independent of dose and at the high and lower doses were: pectin 0.92 and 0.95, sugar-beet NSP 0.68 and 0.68, soyabean NSP 0.86 and 0.88, maize bran 0.17 and 0.18, cellulose 0.07 and 0.06. Among-laboratory variance tended to increase with decreasing fermentability and ranged from 0.03 to 0.18. The DE and D data were not significantly different from a previously proposed relationship DE = 0.7 x delta Hc x D, where delta Hc is the heat of combustion of the supplement. We conclude that while the among-laboratory variation in the D of difficult-to-ferment NSP is too large for the reliable prediction of energy value the method for the direction determination of DE is both reproducible and repeatable, that DE is independent of dosage of DF supplement up to 100 g/kg diet, and that it is safe to discriminate between energy values with a precision of 3 kJ/g. The conversion of both DE and D to net metabolizable energy for the purpose of food labelling, tables and databases is described.

Animals↗
PubMedDate not supplied

History of the Food and Drug Administration's Total Diet Study (Part II), 1987-1993.

The Total Diet Studies conducted by the U.S. Food and Drug Administration (FDA) provide yearly information on levels of pesticide residues, contaminants, and nutrients in the food supply and diets of specific age-sex groups. They also identify trends and changes in the levels of these substances in the food supply and in diets over time. Results are useful in making policy decisions regarding the safety of the food supply, food additives, pesticide use, nutrient fortification, and food labeling. This paper provides information on studies performed by FDA from 1987 to 1993.

Adolescent↗
PubMed2004

Recognition of native and/or thermally induced denatured forms of the major food allergen, ovomucoid, by human IgE and mouse monoclonal IgG antibodies.

Human sera obtained from children with egg allergy reacted well with both native and heated ovomucoid (OM). Ovalbumin is present in egg white in a 5 times greater quantity than OM; however, it easily aggregates and becomes difficult to extract by heating. For accurate food allergen labeling of processed food, therefore, OM should be evaluated with the determination of egg white protein in consideration of heat denaturation. Three kinds of monoclonal antibodies and sandwich ELISA tests were established which are able to recognize the native and/or heat-denatured forms of OM. The usefulness of these characteristic mAbs and ELISA tests are discussed in relation to allergen labeling, monitoring food processing, and movement or change of dietary protein in vivo.

Animals↗
PubMed2004

Factors influencing food choices, dietary intake, and nutrition-related attitudes among African Americans: application of a culturally sensitive model.

OBJECTIVES: The goals of the project were: (1) to explore how culture and community impact on the nutrition attitudes, food choices, and dietary intake of a selected group of African Americans in north central Florida; and (2) to identify segments of the population and community that should be targeted for education programs, desirable components of nutrition education programs, topics of interest, and health promotion channels to reach the target group. DESIGN: Six focus groups were conducted with African American males and females. The data were analyzed using the PEN-3 model, a theoretical model that centralizes culture as the primary reason for health behavior and the primary consideration for health promotion and diseases prevention programs. RESULTS: There was a general perception that 'eating healthfully' meant giving up part of their cultural heritage and trying to conform to the dominant culture. Friends and relatives usually are not supportive of dietary changes. Barriers to eating a healthful diet also included no sense of urgency, the social and cultural symbolism of certain foods, the poor taste of 'healthy' foods, the expense of 'healthy' foods, and lack of information. Segments of the population that potentially could be motivated to make dietary changes included women, men with health problems, young adults, the elderly, and those diagnosed with a severe, life-threatening disease. CONCLUSION: The findings suggest that the PEN-3 model is an appropriate framework for assessing how community and culture impact dietary habits of African Americans. African Americans will need information on basic nutrition topics such as serving sizes and reading food labels. The findings also suggest that programs and materials should be specifically developed for churches, neighborhood grocery stores, and local restaurants.

Adult↗
PubMed1992

[The Nutrition Committee of the Austrian Society of Pediatrics and Adolescent Medicine. Comment on nutrition with solid foods in infancy and early childhood].

The Nutrition Committee of the Austrian Pediatric Society recommends that weaning foods should be introduced between 4 and 6 months of age, which agrees with the recommendations in the EC and the U.S. Opinion against early introduction of solid foods have focused on concerns about renal solute load, obesity, coeliac disease, and food allergy. On the other hand, when weaning was postponed after 6 months of age, growth faltering in some breastfed infants and iron-deficiency anemia in infants fed non-fortified formulas or cow's milk were observed. Two broad categories--"baby foods" and "cereal-based weaning foods"--are on the market in Austria. "Baby foods" include complete meals sold in jars, soups, desserts and puddings, fruit juices, nectars, and vegetable juices. "Cereal-based weaning foods" are composed of one or more cereals either alone, or with the addition of vegetables, fruits, milk and milk products, egg, or other ingredients. Weaning food labelling should include information if sugars, salt, iron, vitamins minerals and trace elements have been added and if the product is free from gluten, cow's milk and egg protein, and lactose.

Austria↗
PubMed2006

Fortification of soy sauce using various iron sources: sensory acceptability and shelf stability.

BACKGROUND: Soy sauces are available in different types and grades, which allows them to reach consumers of all socioeconomic groups. Ferric sodium ethylenediaminetetraacetic acid (NaFeEDTA) has been used for iron fortification of soy sauces in some countries, however, its high cost may make it unattractive to policymakers and industry. OBJECTIVE: We evaluated the feasibility of using more economical iron sources for iron fortification, with soy sauce of various types and grades used as a vehicle. METHODS: Seven iron sources were tested for their feasibility for fortification of four types of soy sauce: naturally fermented in the traditional style, naturally fermented according to large-scale industrial formulas 1 and 5, and chemically hydrolyzed at 5 mg per serving (15 mL, per Thailand's food labeling regulations). Either citric acid or sodium citrate was added at 0.1% as a chelator. RESULTS: Five iron sources--ferrous sulfate, NaFeEDTA, ferric ammonium citrate, ferrous lactate, and ferrous gluconate--did not significantly affect the sensory qualities of the product over a period of 3 months (p > .05). Ferrous fumarate and ferrous bisglycinate caused unacceptable precipitation. Less than 3% of 260 and 306 commonly cooked foods out of 871 and 772 preparations using soy sauces fortified with NaFeEDTA and ferrous sulfate, respectively, were found to be different from normal with regard to sensory qualities. The cost of fortification was US 0.22 cents to US 3.28 cents per bottle (700 mL). CONCLUSIONS: Both naturally fermented and chemically hydrolyzed soy sauces could be fortified with all five iron sources. Ferrous sulfate is the most appropriate source because of its low cost and acceptable sensory characteristics. Soy sauce is a promising vehicle for iron fortification, however, the bioavailability of iron in the products examined here needs to be evaluated under normal use conditions.

Absorption↗
PubMed2003

Expanding portion sizes in the US marketplace: implications for nutrition counseling.

The greater energy content of larger food portions could be contributing to the increasing prevalence of overweight. Prevention guidelines recommend "sensible" portion sizes but do not define them. The US Department of Agriculture (USDA) defines standard serving sizes for dietary guidance, and the Food and Drug Administration (FDA) defines standard servings for food labels. To use these standards in counseling, nutritionists must know the sizes of portions available in the marketplace. We determined marketplace portion sizes, identified changes in these sizes with time, and compared current marketplace portions with federal standards. Most marketplace portions exceed standard serving sizes by at least a factor of 2 and sometimes 8-fold. Portions have increased over time; those offered by fast-food chains, for example, often are 2 to 5 times larger than the original size. The discrepancy between marketplace portions and standard servings suggests the need for greater emphasis on the relationship of portion size to energy intake as a factor in weight maintenance.

Counseling↗