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Gasparre N, Mefleh M, Boukid F. Nutritional Facts and Health/Nutrition Claims of Commercial Plant-Based Infant Foods: Where Do We Stand? PLANTS 2022; 11:plants11192531. [PMID: 36235397 PMCID: PMC9572996 DOI: 10.3390/plants11192531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/08/2022] [Accepted: 09/23/2022] [Indexed: 11/17/2022]
Abstract
One of the current drivers of the infant food market is the rising demand for vegan products, and thus accurate knowledge of their nutritional composition is required to guide parents and health professionals. Thus, this study aimed to assess the nutritional composition of commercial plant-based infant foods, in addition to analyzing their health/nutrition claims. A selection of infant products launched in the global market (2017–2021) were classified into eight types and each type was divided into vegan and vegetarian products. Based on the ingredients list, cereals, seeds, pseudocereals and/or pulses were the most used ingredients in the retrieved products. The nutritional composition of six out eight types varied significantly among vegan and vegetarian products. When protein, calcium and iron contents differed significantly, vegan products had the highest protein content in all categories, compared to those that were vegetarian. When significant differences were found in sugar content, vegan products have lower amounts in all categories, compared to vegetarian products. Health and nutrition claims were found mostly used in vegetarian products. Strategies to reduce added sodium and sugar, and saturated fatty acids is required to ensure a healthy diet for infants. This study also implies the importance of a complete labelling of infants’ foods, especially vegan products to help parents making a reasonable choice.
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Affiliation(s)
- Nicola Gasparre
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Marina Mefleh
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, I-70126 Bari, Italy
| | - Fatma Boukid
- ClonBio Group Ltd., 6 Fitzwilliam Pl, D02 XE61 Dublin, Ireland
- Correspondence:
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Hurrell RF, Trinidad TP, Mallillin AC, Sagum RS, Foman JT, Li Q, Zeder C, Kastenmayer P, Rytz A, Sabatier M, Egli I. Iron Bioavailability from Ferrous Ammonium Phosphate, Ferrous Sulfate, and Ferric Pyrophosphate in an Instant Milk Drink-A Stable Isotope Study in Children. Nutrients 2022; 14:nu14081640. [PMID: 35458201 PMCID: PMC9031871 DOI: 10.3390/nu14081640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 04/09/2022] [Accepted: 04/11/2022] [Indexed: 11/18/2022] Open
Abstract
Ferrous ammonium phosphate (FAP) is an iron salt that has been developed for the fortification of food matrices sensitive to color and flavor changes. The objective of the study was to measure iron absorption from FAP in young children and compare it to a previous evaluation of FAP in young women. A double-blind randomized crossover study with two parallel arms was used to evaluate the iron absorption from FAP added to reconstituted milk powder in comparison to that from ferrous sulfate (FeSO4) and ferric pyrophosphate (FePP). Iron absorption was measured in 39 children aged 3- to 6-years-old using erythrocyte incorporation of stable Fe isotopes (57Fe, 58Fe). The geometric mean iron absorption in iron replete children from FAP, FeSO4 and FePP from milk was 8.3%, 7.6% and 2.1%, respectively. Iron absorption from FAP and FeSO4 fortified milk was not significantly different (p = 0.199); however, it was significantly higher than from FePP fortified milk (p < 0.001). Iron bioavailability from FAP and FePP relative to FeSO4 (relative bioavailability (RBV)) was 110% and 33%, respectively. The RBV of FAP (110%) in iron replete children was higher than previously reported RBV (71%) in mainly iron deficient women. The difference in iron status between the children and women in the respective studies may explain the different RBV values and is discussed.
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Affiliation(s)
- Richard F. Hurrell
- Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland; (R.F.H.); (J.T.F.); (C.Z.); (I.E.)
| | - Trinidad P. Trinidad
- Department of Science and Technology, Food and Nutrition Research Institute, Taguig City 1630, Philippines; (A.C.M.); (R.S.S.)
| | - Aida C. Mallillin
- Department of Science and Technology, Food and Nutrition Research Institute, Taguig City 1630, Philippines; (A.C.M.); (R.S.S.)
| | - Rosario S. Sagum
- Department of Science and Technology, Food and Nutrition Research Institute, Taguig City 1630, Philippines; (A.C.M.); (R.S.S.)
| | - Jasmin Tajeri Foman
- Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland; (R.F.H.); (J.T.F.); (C.Z.); (I.E.)
- Clinical Research Unit, Nestlé Research, Société des Produits Nestlé S.A., Vers-Chez-Les-Blanc, 1000 Lausanne, Switzerland;
| | - Qiaoji Li
- Nestlé Research and Development China Ltd., Building 5, No 6 Jiu Xian Qiao Road, Chao Yang District, Beijing 100102, China;
| | - Christophe Zeder
- Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland; (R.F.H.); (J.T.F.); (C.Z.); (I.E.)
| | - Peter Kastenmayer
- Nestlé Institute of Health Sciences, Nestlé Research, Société des Produits Nestlé S.A., Vers-Chez-Les-Blanc, 1000 Lausanne, Switzerland;
| | - Andreas Rytz
- Clinical Research Unit, Nestlé Research, Société des Produits Nestlé S.A., Vers-Chez-Les-Blanc, 1000 Lausanne, Switzerland;
| | - Magalie Sabatier
- Nestlé Institute of Health Sciences, Nestlé Research, Société des Produits Nestlé S.A., Vers-Chez-Les-Blanc, 1000 Lausanne, Switzerland;
- Correspondence:
| | - Ines Egli
- Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland; (R.F.H.); (J.T.F.); (C.Z.); (I.E.)
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