Abstract
Background/Objectives
Monitoring of processed products at the brand level was implemented in Austria, France and Romania on the basis of the Oqali methodology during the Joint Action on Nutrition and Physical Activity (JANPA) to compare the nutritional quality of the food offering. The objective of this paper is to present the results obtained during this study.
Subjects/Methods
Collected data were those available on product packaging. In total, 2155 soft drinks and 943 breakfast cereals were classified in a standardised list of product families and analysed in a harmonised way. For each product family, mean values for sugar, fat, saturated fat, salt and dietary fibres were compared between countries. Common products across countries were also studied.
Results
For all the studied nutrients, significant differences were observed between countries, with a higher sugar content for Romania in regular carbonated and non-carbonated beverages containing fruits, regular lemonades and regular tonics and bitters (together with Austria for tonics), for France in fruit beverages with more than 50% fruit, and for Austria in low-sugar beverages containing tea. For France, higher nutrient contents were also observed for sugar in chocolate-flavoured cereals, filled cereals and cornflakes, and other plain cereals (at a similar level as Romania for cornflakes), and for saturated fats in honey/caramel cereals and crunchy mueslis. These differences were explained by a different food offering in the three countries, but also by differences in nutrient contents for common products. This study also showed high variability of the nutrient content within a product family, suggesting a real potential for product reformulation.
Conclusions
National tools, at the branded products level, are essential to monitor the nutritional quality of the food offering, and to follow up on processed food reformulations.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 12 print issues and online access
$259.00 per year
only $21.58 per issue
Buy this article
- Purchase on Springer Link
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Egan MB, Fragodt A, Raats MM, Hodgkins C, Lumbers M. The importance of harmonizing food composition data across Europe. Eur J Clin Nutr. 2007;61:813–21.
Dunford E, Webster J, Metzler AB, Czernichow S, Mhurchu CN, Wolmarans P, et al. International collaborative project to compare and monitor the nutritional composition of processed foods. Eur J Prev Cardiol. 2012;19:1326–32.
Ng SW, Dunford E. Complexities and opportunities in monitoring and evaluating US and global changes by the food industry. Obes Rev. 2013;14:29–41.
Lloyd-Williams F, Bromley H, Orton L, Hawkes C, Taylor-Robinson D, O'Flaherty M, et al. Smorgasbord or symphony? Assessing public health nutrition policies across 30 European countries using a novel framework. BMC Public Health. 2014;14:1–20.
Poti JM, Yoon E, Hollingsworth B, Ostrowski J, Wandell J, Miles DR, et al. Development of a food composition database to monitor changes in packaged foods and beverages. J Food Compos Anal. 2017;64:18–26.
Perrin C, Battisti C, Chambefort A, Digaud O, Duplessis B, Volatier J-L. et al. Range of processed foods available in France and nutrition labelling according to the type of brand. J Food Compos Anal. 2017;64:156–62.
Perrin C, Battisti C, Chambefort A, Digaud O, Duplessis B, Volatier J-L. et al. A comparison of the nutritional content of processed foods available on the French market, according to the type of brand, and potential impact on nutrient intakes—an Oqali study. Food Sci Nutr. 2018;6:1410–21.
Menard C, Dumas C, Goglia R, Spiteri M, Gillot N, Combris P, et al. OQALI: a French database on processed foods. J Food Compos Anal. 2011;24:744–9.
Commission E. EU Action Plan on Childhood Obesity 2014−20. 2014.
REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No. 608/2004 (2011).
Chepulis L, Mearns G, Hill S, Wu JHY, Crino M, Alderton S. et al. The nutritional content of supermarket beverages: a cross-sectional analysis of New Zealand, Australia, Canada and the UK. Public Health Nutr. 2018;21:2507–16.
Oqali. Etude d’évolution du secteur des céréales pour le petit déjeuner: données 2008 et 2011—Edition 2013. 2013. https://www.oqali.fr/content/download/3369/32632/file/Oqali_Rapport_evolution_cereales_2013.pdf.
Oqali. Etude du secteur des Boissons rafraîchissantes sans alcool—Oqali—Comparaison 2010/2013—Edition 2015. 2015. https://www.oqali.fr/content/download/3393/32751/file/Oqali_Rapport_evolution_BRSA_2015.pdf.
Kleiman S, Ng SW, Popkin B. Drinking to our health: can beverage companies cut calories while maintaining profits? Obes Rev. 2012;13:258–74.
BEUC (Bureau Européen Des Unions De Consommateurs AISBL). Food composition & the internal market: a cross-country comparison exercise by BEUC members. Brussels: BEUC; 2016.
Combris P, Goglia R, Henini M, Soler LG, Spiteri M. Improvement of the nutritional quality of foods as a public health tool. Public Health. 2011;125:717–24.
Leroy P, Requillart V, Soler LG, Enderli G. An assessment of the potential health impacts of food reformulation. Eur J Clin Nutr. 2016;70:694–9.
Food and Drink Industry Ireland. The FDII/Creme Global Reformulation Project: estimating the impact of reformulation by 14 FDII members on the Irish population. Dublin: Food and Drink Industry Ireland; 2016.
Webster J. Reformulating food products for health: context and key issues for moving forward in Europe. 2009. http://www.salux-project.eu/en/docs/clearing-house/documents/reformulating-food-products-for-health-context-and-key-issues-for-moving-forward-ineurope-243/1-50.
Van Raaij J, Hendriksen M, Verhagen H. Potential for improvement of population diet through reformulation of commonly eaten foods. Public Health Nutr. 2009;12:325–30.
Enderli G, Gauvreau J, Menard C, Spiteri M. Les chartes d’engagements de progrès nutritionnel: impact sur l’offre alimentaire et sur les apports nutritionnels. ADSP. 2014;87:32–5.
Nijman CAJ, Zijp IM, Sierksma A, Roodenburg AJC, Leenen R, van den Kerkhoff C, et al. A method to improve the utritional quality of foods and beverages based on dietary recommendations. Eur J Clin Nutr. 2007;61:461–71.
Black LJ, Ireland J, Møller A, Roe M, Walton J, Flynn A, et al. Development of an on-line Irish food composition database for nutrients. J Food Compos Anal. 2011;24:1017–23.
Seeuws C. Belgian Branded Food Products Database: inform consumers on a healthy lifestyle in a public-private partnership. J Food Compos Anal. 2017;64:39–42.
Kretser A, Murphy D, Finley J, Brenner R. A partnership for public health: branded food products database. Procedia Food Sci. 2015;4:18–26.
Ahuja JKC, Moshfegh AJ, Holden JM, Harris E. USDA food and nutrient databases provide the infrastructure for food and nutrition research, policy, and practice. J Nutr. 2013;143:241S–9S.
Goglia R, Spiteri M, Ménard C, Dumas C, Combris P, Labarbe B, et al. Nutritional quality and labelling of ready-to-eat breakfast cereals: the contribution of the French observatory of food quality. Eur J Clin Nutr. 2010;64:S20–S5.
Roodenburg AJC, Leenen R. How food composition databases can encourage innovation in the food industry. Trends Food Sci Technol. 2007;18:445–9.
Temme EHM, Hendriksen MAH, Milder IEJ, Toxopeus IB, Westenbrink S, Brants HAM. et al. Salt reductions in some foods in the Netherlands: Monitoring of food composition and salt intake. Nutrients. 2017;9:791.
Dunford EK, Eyles H, Mhurchu CN, Webster JL, Neal BC. Changes in the sodium content of bread in Australia and New Zealand between 2007 and 2010: implications for policy. Med J Aust. 2011;195:346–9.
Dunford E, Webster J, Woodward M, Czernichow S, Yuan WL, Jenner K, et al. The variability of reported salt levels in fast foods across six countries: opportunities for salt reduction. CMAJ. 2012;184:1023–8.
Trevena H, Neal B, Dunford E, Wu JHY. An evaluation of the effects of the australian food and health dialogue targets on the sodium content of bread, breakfast cereals and processed meats. Nutrients. 2014;6:3802–17.
Neal B, Sacks G, Swinburn B, Vandevijvere S, Dunford E, Snowdon W, et al. Monitoring the levels of important nutrients in the food supply. Obes Rev. 2013;14(S1):49–58.
Dunford E. Progress with a global branded food composition database. Food Chem. 2013;140:451–7.
Acknowledgements
The authors would like to thank the partners in WP5 of JANPA who contributed to the pilot studies: in particular Sophie Langer from AGES (Österreichische Agentur für Gesundheit und Ernährungssicherheit) and Judith Benedics from BMGF (Bundesministerium für Gesundheit und Frauen) for Austria, Petru Sandu from UBB (Universitatea Babeș-Bolyai) for Romania, and Marine Spiteri, Géraldine Enderli and Louis George Soler from INRA (Institut National de la Recherche Agronomique) for France.
Funding
This study is part of the JANPA Joint Action (Grant agreement no. 677063), which received funding from the European Union’s Health Programme (2014–2020).
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that they have no conflict of interest.
Additional information
Publisher’s note: Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Vin, K., Beziat, J., Seper, K. et al. Nutritional composition of the food supply: a comparison of soft drinks and breakfast cereals between three European countries based on labels. Eur J Clin Nutr 74, 17–27 (2020). https://doi.org/10.1038/s41430-019-0442-9
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1038/s41430-019-0442-9