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Lv W, Ding X, Liu Y, Ma A, Yang Y, Wang Z, Gao C. Evaluating the Energy and Core Nutrients of Condiments in China. Nutrients 2023; 15:4346. [PMID: 37892422 PMCID: PMC10609505 DOI: 10.3390/nu15204346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 08/31/2023] [Accepted: 09/02/2023] [Indexed: 10/29/2023] Open
Abstract
Condiments are a significant source of sodium in the diets of Chinese residents. This study aimed to analyze the nutrient content of China's major condiments and to provide support for setting the reference intake for condiments in order to take measures on salt reduction in China. Nutrition data for condiments were collected from the Database on Nutrition Labelling of Prepackaged Foods China in 2017-2022, and by online access to food composition databases from France, the UK, Belgium, and Japan. The analyses include 1510 condiments in China and 1565 related condiments in four countries, of which the descriptive indicators were examined such as median, IQR, and range. Cross-comparisons were made in terms of the difference between the content levels in five countries and the "WHO global sodium benchmarks". The results show that among the 15 types of condiments in China, sesame/peanut butter-based products have a relatively high content of energy, fat, and protein, namely, 2580 kJ/100 g, 50 g/100 g, and 22.2 g/100 g, respectively. In addition to salt, chicken extract/chicken powder, bouillon cubes, and soy sauce are also high in sodium. Furthermore, there were significant differences in the contents of energy and core nutrients across different products when benchmarking with similar condiments in the five countries (p < 0.001). The sodium content and fat content of some condiments are excessively high. Therefore, enhancing residents' consumption awareness and reducing the amount of condiments is of great significance for reducing China's per capita salt intake and promoting good health.
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Affiliation(s)
- Wanting Lv
- Institute of Nutrition and Health, School of Public Health, Qingdao University, Qingdao 266071, China; (W.L.); (X.D.); (A.M.); (Y.Y.)
| | - Xin Ding
- Institute of Nutrition and Health, School of Public Health, Qingdao University, Qingdao 266071, China; (W.L.); (X.D.); (A.M.); (Y.Y.)
| | - Yang Liu
- Key Laboratory of Trace Element Nutrition of National Health Commission, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 29 Nanwei Road, Beijing 100050, China; (Y.L.); (Z.W.)
| | - Aiguo Ma
- Institute of Nutrition and Health, School of Public Health, Qingdao University, Qingdao 266071, China; (W.L.); (X.D.); (A.M.); (Y.Y.)
| | - Yuexin Yang
- Institute of Nutrition and Health, School of Public Health, Qingdao University, Qingdao 266071, China; (W.L.); (X.D.); (A.M.); (Y.Y.)
- Chinese Nutrition Society, Beijing 100053, China
| | - Zhu Wang
- Key Laboratory of Trace Element Nutrition of National Health Commission, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 29 Nanwei Road, Beijing 100050, China; (Y.L.); (Z.W.)
| | - Chao Gao
- Key Laboratory of Trace Element Nutrition of National Health Commission, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 29 Nanwei Road, Beijing 100050, China; (Y.L.); (Z.W.)
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Li Y, Wang H, Zhang P, Popkin BM, Coyle DH, Ding J, Dong L, Zhang J, Du W, Pettigrew S. Nutritional Quality of Pre-Packaged Foods in China under Various Nutrient Profile Models. Nutrients 2022; 14:nu14132700. [PMID: 35807879 PMCID: PMC9268697 DOI: 10.3390/nu14132700] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/24/2022] [Accepted: 06/26/2022] [Indexed: 02/02/2023] Open
Abstract
This study used various nutrient profile models (NPMs) to evaluate the nutritional quality of pre-packaged foods in China to inform future food policy development. Nutrition data for pre-packaged foods were collected through FoodSwitch China in 2017-2020. The analyses included 73,885 pre-packaged foods, including 8236 beverages and 65,649 foods. Processed foods (PFs) and ultra-processed foods (UPFs) accounted for 8222 (11.4%) and 47,003 (63.6%) of all products, respectively. Among the 55,425 PFs and UPFs, the overall proportion of products with an excessive quantity of at least one negative nutrient was 86.0% according to the Chilean NPM (2019), 83.3% for the Pan American Health Organization NPM (PAHO NPM), and 90.6% for the Western Pacific Region NPM for protecting children from food marketing (WPHO NPM), respectively. In all NPMs, 70.4% of PFs and UPFs were identified as containing an excessive quantity of at least one negative nutrient, with higher proportions of UPFs compared to PFs. Food groups exceeding nutrient thresholds in most NPMs included snack foods, meat and meat products, bread and bakery products, non-alcoholic beverages, confectionery, and convenience foods. In conclusion, PFs and UPFs accounted for three-fourths of pre-packaged foods in China, and the majority of PFs and UPFs exceeded the threshold for at least one negative nutrient under all three NPMs. Given the need to prevent obesity and other diet-related chronic diseases, efforts are warranted to improve the healthiness of foods in China through evidence-based food policy.
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Affiliation(s)
- Yuan Li
- The George Institute for Global Health, Beijing 100600, China; (Y.L.); (J.D.); (L.D.)
- The George Institute for Global Health, Faculty of Medicine, University of New South Wales, Sydney, NSW 2052, Australia; (D.H.C.); (S.P.)
| | - Huijun Wang
- National Institute for Nutrition and Health, Chinese Centre for Disease Control and Prevention, Beijing 100050, China; (H.W.); (J.Z.); (W.D.)
| | - Puhong Zhang
- The George Institute for Global Health, Beijing 100600, China; (Y.L.); (J.D.); (L.D.)
- The George Institute for Global Health, Faculty of Medicine, University of New South Wales, Sydney, NSW 2052, Australia; (D.H.C.); (S.P.)
- Correspondence: ; Tel.: +86-10-8280-0577
| | - Barry M. Popkin
- Department of Nutrition, Gillings School of Global Public Health, and Carolina Population Center, University of North Carolina at Chapel Hill, Chapel Hill, NC 27516, USA;
| | - Daisy H. Coyle
- The George Institute for Global Health, Faculty of Medicine, University of New South Wales, Sydney, NSW 2052, Australia; (D.H.C.); (S.P.)
| | - Jingmin Ding
- The George Institute for Global Health, Beijing 100600, China; (Y.L.); (J.D.); (L.D.)
| | - Le Dong
- The George Institute for Global Health, Beijing 100600, China; (Y.L.); (J.D.); (L.D.)
| | - Jiguo Zhang
- National Institute for Nutrition and Health, Chinese Centre for Disease Control and Prevention, Beijing 100050, China; (H.W.); (J.Z.); (W.D.)
| | - Wenwen Du
- National Institute for Nutrition and Health, Chinese Centre for Disease Control and Prevention, Beijing 100050, China; (H.W.); (J.Z.); (W.D.)
| | - Simone Pettigrew
- The George Institute for Global Health, Faculty of Medicine, University of New South Wales, Sydney, NSW 2052, Australia; (D.H.C.); (S.P.)
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