Accuracy of Canadian food labels for sodium content of food.

Laura Fitzpatrick,Mary L'Abbe,Joanne Arcand,Norm Campbell,Mengying Deng,Tara Duhaney

doi:10.3390/nu6083326

Laura Fitzpatrick, Mary L'Abbe + Show 4 more

Open Access

https://doi.org/10.3390/nu6083326

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Abstract

The accuracy of the Nutrition Facts table (NFt) has a significant impact on Canadian efforts to reduce dietary sodium and monitor sodium content in foods. This study assessed the accuracy of sodium (and calories, trans fat, saturated fat, sugar) reported on the NFt for selected foods and beverages in Canada. The Canadian Food Inspection Agency (CFIA) sampled over 1000 foods and beverages from supermarkets, bakeries, and restaurants across Canada between January 2006 and December 2010. The samples were analyzed in CFIA laboratories. Results were requested for products with ≥1 of the following nutrients tested: sodium, calories, saturated fat, trans fat, and sugar. Differences between the label and laboratory values were calculated for each product. Overall, 16.7% (n = 169) of products were “unsatisfactory” with laboratory values exceeding ±20% of the NFt value. Sodium had the highest number of unsatisfactory products (n = 49, 18.4%) and trans fat had the lowest number of unsatisfactory products (n = 16, 4.3%). The proportion of unsatisfactory products for saturated fat, calories, and sugar was 15.8%, 14.2%, and 12.9%, respectively. All of the unsatisfactory products had excess nutrient content relative to the NFt. Sodium and calories were consistently underreported (p < 0.05), while NFt values for the other nutrients were not statistically different than laboratory values. Increased monitoring of NFt sodium values is recommended in order to increase consumer confidence in this nutrition tool, to encourage industry to accurately report nutrient content and to continue using the NFt to guide research, education, and policy development.

Highlights

Over 36 million deaths worldwide and 150,000 deaths in Canada can be attributed to non-communicable diseases (NCDs) including heart disease, stroke, diabetes, cancer and respiratory diseases [1]
Recommendations, the WHO devised a set of nine voluntary global NCD targets for 2025, one that focuses on reducing dietary salt/sodium intake by 30% [5]
Sodium had the highest number of unsatisfactory products (n = 49, 18.4%) and trans fat had the lowest number of unsatisfactory products (n = 16, 4.3%)

Summary

Introduction

Over 36 million deaths worldwide and 150,000 deaths in Canada can be attributed to non-communicable diseases (NCDs) including heart disease, stroke, diabetes, cancer and respiratory diseases [1]. Unhealthy diets and the consumption of foods high in salt, saturated fatty acids, trans fatty acids, and sugar are the cause of an estimated 40% of all NCD related deaths globally [3]. The increased availability of pre-packaged foods with unhealthy nutrient profiles is a driving force behind poor dietary habits worldwide [4]. The 2011 UN High-Level Meeting on NCDs highlighted the need for nutrition policies that promote the consumption of foods low in salt, saturated and trans fat, and sugar, to improve the lifespan and wellbeing of current and future generations [3]. In Canada, a major educational program has been launched to encourage Canadians to reduce dietary salt by reading the nutrition facts panel on pre-packaged foods [6]

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