Comparison of Select Nutrients in the Nutrition Facts Panel to Analytical Values in Greek Yogurt

Abstract

Yogurt has been consumed for approximately 7,000 years and is still a popular consumer commodity. Greek yogurt has seen a dramatic increase in consumption in recent years. The Nutrient Data Laboratory uses the National Food and Nutrient Analysis Program (NFNAP) and the label data on cartons or websites for populating the nutritive value of foods in the USDA National Nutrient Database for Standard Reference. The objective of this study was to observe if there were differences in select nutrients between the Nutrition Facts Panel (NFP) and analytical data. Through the NFNAP program, 11 Greek yogurt samples were analyzed chemically by standard AOAC methods for protein, total lipid, calcium, sodium, and cholesterol and compared to their corresponding NFP. As per the FDA 80/120 rule for class 2 nutrients, percent differences between the two methods were calculated. The percent differences were used to calculate the frequency of differences in two categories: 蠄80% than label for protein and calcium; 蠅120% than label for total fat, cholesterol and sodium. Results showed that all types of Greek yogurt were 蠄80% for protein, and 10 types were 80% for calcium. For total lipid and sodium, none of the types were 蠅120%. However, cholesterol in two types was 蠅120%. While the majority of the labels provide accurate nutritive value information, some caveats exist. Knowledge about these limitations can provide dietitians, health professionals and consumers a more pragmatic perspective.