Comparison of Analytical Nutrient Values to Food Label Values in Select Breakfast Cereals

Abstract

USDA determines nutrient values for selected foods in the U.S. diet to update the USDA National Nutrient Database for Standard Reference. Label data are sometimes used for breakfast cereals when analytical data are unavailable. According to labeling regulation 21CFR 101.9(g), Table 1. FDA Label Regulations [2] Class I. Added in fortified or fabricated foods Rule: Analytical > label 21CFR 172.5 General provisions for direct food additives – “The quantity of the substance added to food does not exceed the amount reasonably required to accomplish its intended physical, nutritive, or other Table 4. Class IIb intrinsic nutrients to limit: analytical results as percent of label values Bran Flakes With Raisins Crisp Toasted Rice Frosted Corn Flakes Multigrain Flakes With Oat Clusters Oat Rings Toasted Oat Shapes With Marshmallows FDA Rule analytical values for fortification must be at least equal to label values, while naturally occurring nutrient values must be at least 80% of label values for “beneficial” (e.g., protein, dietary fiber, potassium, magnesium) or no more than 120% of label values for “nutrients to limit” (e.g., total fat, sugar, sodium). Manufacturers typically add overages to fortified foods to ensure that their products meet the FDA regulations. Six types of ready-to-eat breakfast cereals, selected based on consumption data and other factors, were analyzed as part of Figure 1. Percent difference between analytical and label values for iron technical effect in food.” Thus, the amount of allowed overage is not specified. Class II. Naturally occurring a) Beneficial (vitamins, minerals, protein, total carbohydrate, dietary fiber, polyunsaturated or monounsaturated fat) Rule: Analytical > 80% of label b) Nutrients to limit (calories, sugar, total fat, saturated fat, cholesterol, or sodium) Rule: Analytical 120% of label values for three of the l b t di d lt ll b l 120% i d RESULTS & DISCUSSION Fortification nutrients: The RTE cereals studied were all fortified with vitamins A, D, B6, B12, thiamin, riboflavin, niacin, and iron. Cereal manufacturers typically add amounts greater than the labeled amount in order to account for losses during processing and storage. These overages are demonstrated in this study’s results, shown in Table 2. Th j it f f tifi t l l t th th l b l l (105 228%) of L ab el