Ingredient Labels Research Articles

RETRACTED: SENSORY SUGGESTIVENESS AND LABELING: DO SOY LABELS BIAS TASTE?1

ABSTRACTCan labels suggestively influence sensory perceptions and taste? Using a “ Phantom Ingredient” taste test, we show that the presence or absence of a labeled ingredient (soy) and the presence or absence of a health claim negatively bias taste perceptions toward a food erroneously thought to contain soy. We found a label highlighting soy content made health claims believable but negatively influenced perceptions of taste for certain segments of consumers. Our results and discussion provide better direction for researchers who work with ingredient labeling as well as for those who work with soybean products.

Interpretation of commercial food ingredient labels by parents of food-allergic children.

To avoid allergic reactions, food-allergic consumers depend on the ingredient labels of commercial products. Complex ingredient terminology (eg, casein and whey for milk) and label ambiguities (eg, natural flavor and may contain peanut ) might compromise the ability of patients/parents to determine the safety of particular products. The purpose of this investigation was to determine the accuracy of label reading among parents of food-allergic children. Parents of children on restricted diets attending our referral center were asked to review a group of 23 food labels taken from widely available commercial products. For each label, each parent/parent pair was asked to indicate whether the product was safe for the allergic child and, if it was not, which foods restricted from the child's diet were in the product. There were 91 participants. Peanut was the most commonly restricted food (82 children), followed by milk, egg, soy, and wheat (60, 45, 27 and 16 children, respectively). Identification of milk and soy was the most problematic: only 4 (7%) of 60 parents correctly identified all 14 labels that indicated milk, and only 6 (22%) of 27 parents correctly identified soy protein in 7 products. Peanut was correctly identified in 5 products by 44 (54%) of the 82 parents restricting peanut. Wheat (10 labels) and egg (7 labels) were correctly identified by most parents (14/16 and 42/45, respectively). Correct label identification was associated with prior instruction by a dietitian. With current labeling practices, most parents are unable to identify common allergenic food ingredients. These results strongly support the need for improved labeling with plain-English terminology and allergen warnings as well as the need for diligent education of patients about reading labels.

Identification and concentration of soy isoflavones in commercial cat foods.

To determine the absolute and relative soy isoflavone content in commercial cat foods. 14 dry, 6 semimoist, and 22 moist commercial cat foods. Soy isoflavone content of each food was determined by use of acid-methanol hydrolysis and high-pressure liquid chromatography with ultraviolet absorbance detection. Isoflavones were identified and quantified by reference to authentic standards. Genistein and daidzein were the major soy isoflavones identified in 24 of 42 foods, with concentrations ranging from 1 to 163 microg/g of food. Foods labeled as containing soybean solids (16/42) had isoflavone concentrations > 11 microg/g. More dry (13/14) and semimoist (6/6) foods contained isoflavones than moist foods (5/22). Isoflavone content and food cost were negatively correlated for dry and semimoist foods but not for moist foods. Total amount of isoflavone consumed by cats fed these soy-containing foods as a sole maintenance diet was estimated to be between 0.6 and 4.5 mg/kg of body weight/d, which is comparable to concentrations in humans that result in a measurable although modest effect on serum concentrations of steroid and thyroid hormones. Genistein and daidzein are common constituents of commercial cat foods. Predictors of isoflavone content included ingredient labeling, food type, and food cost. Soy isoflavones in some commercial cat foods were detected in amounts predicted to have a biological effect.

Analytical control of preservative labelling on skin creams

Contents of 23 preservatives (22 permitted and 1 non-permitted) were analysed in 67 skin creams to verify whether these products complied with the Cosmetic Directive with respect to ingredient labelling, as well as with respect to maximum allowed concentrations of the respective preservatives. The preservatives selected for the analysis were: parabens, 2-phenoxyethanol, benzoic acid, 4-hydroxybenzoic acid, sorbic acid, salicylic acid, formaldehyde and formaldehyde releasers, 3:1 mixture of 5-chloro-2-methyl-4-isothiazolin-2-one and 2-methyl-4-isothiazolin-2-one (Kathon CG), 2-bromo-2-nitropropane-1,3-diol (Bronopol), 5-bromo-2-nitro-1,3-dioxane (Bronidox) and methyldibromo glutaronitrile. 1 or more parabens were present in 87% (n=58) of the investigated products, 2-phenoxy ethanol in 49% (n=33) of the products, and formaldehyde/formaldehyde releasers were present in 51% (n=34) of the products. Kathon CG was found in 3 products, acid preservatives (except salicylic acid) in 8 products, Bronopol in 5 products, and methyldibromo glutaronitrile was present in 4 products. The contents of all of the target preservatives in the skin creams were within the maximum allowed concentrations of the respective substances. Incorrect ingredient labelling with respect to paraben content was found in 10% (n=7) of the investigated products, 33% (n= 22) of the products were not declared for the content of formaldehyde/formaldehyde releaser, and 7% (n=5) products were incorrectly labelled for the content of 2-phenoxyethanol. In 1 of the products containing Kathon CG, the ratio of 5-chloro-2-methyl-4-isothiazolin-2-one to 2-methyl-4-isothiazolin-2-one (1.4:1) was not correct. 4 of the 8 products containing acid preservatives were not labelled for the content of these substances. All in all, in 45% (n=30) of the investigated skin creams ingredient labelling was incorrect with respect to preservative contents. The proportion of incorrect labelling is reduced to 23% (n = 15), when the formaldehyde content in skin creams below 30 ppm is not accounted.

Current PCR Methods for the Detection, Identification and Quantification of Genetically Modified Organisms(GMOs): a Brief Review

Abstract Analytical methods based on the polymerase chain reaction (PCR) technology are increasingly used for the detection of deoxyribonucleic acid (DNA) sequences associated with genetically modified organisms (GMOs). In the European Union and Switzerland, mandatory labeling of novel foods and food ingredients consisting of, or containing GMOs is required according to food regulations and is triggered by the presence of newly introduced foreign DNA sequences, or newly expressed proteins. In order to meet regulatory and consumer demand, numerous PCR-based methods have been developed which can detect, identify and quantify GMOs in agricultural crops, food and feed. Moreover, the determination of genetic identity allows for segregation and traceability (identity preservation) throughout the supply chain of GM crops that have been enhanced with value-added quality traits. Prerequisites for GMO detection include a minimum amount of the target gene and prior knowledge of the type of genetic modification, such as virus or insect resistance traits, including controlling elements (promoters and terminators). Moreover, DNA extraction and purification is a critical step for the preparation of PCR-quality samples, particularly for processed agricultural crops such as tobacco. This paper reviews the state-of-the-art of PCR-based method development for the qualitative and quantitative determination and identification of GMOs, and includes a short summary of official and validated GMO detection methods.

Ireland: contested precaution and challenged institutions

Irish policy on GMOs has generally cited precaution as its basis, although the official responses to marketing applications demonstrate a generally favourable attitude towards the technology. The official policy assumes that the current safety regulation can ensure that products reaching the market are safe, and that consumers can make their own ethical and political choices regarding GMOs, facilitated by full labelling of such products and ingredients. This view has been made more explicit with recent official statements. A national consultation process resulted in a report which strongly favours GM technology, but the whole process has been questioned by critics of GM crops. Many disagreements remain, particularly around the range of issues open to discussion. Many actors and organisations opposed to GMOs argue that the debate has been too narrowly focused on scientific aspects of health and environmental protection; they attempt to widen the scope to include other aspects, such as political and ethical concerns. This effort challenges the mediating institutions and their capacity to regulate an issue which involves uncertainty.

How soy labeling influences preference and taste

Using a “Phantom Ingredient” taste test, this article demonstrates how the use of soy labels and health claims on a package negatively biased taste perceptions and attitudes toward a food erroneously thought to contain soy. Consumers who ate products which mentioned soy on the package described the taste more grainy, less flavorful, and as having a strong aftertaste compared to those who ate the product but saw no soy label. Yet, while putting “soy” on a package negatively influenced taste-conscious consumers, when combined with a health claim, it improved attitudes among consumers who are health-conscious, natural food lovers, or dieters. Our results and discussion provide better direction for researchers who work with ingredient labeling as well as for marketers who work with soybean products.

Labelling genetically modified soya and maize in the EU

European regulations for labelling the genetically modified commodity crops Round‐up Ready Soya and Bt Maize have been agreed and came into force on 1 September 1998. The regulation requires labelling of ingredients that contain genetically modified DNA or modified protein. Labelling is not required where processing has resulted in modified DNA or protein being destroyed. With the aim of providing consumer information and ensuring consumer choice, UK industry had phased in labelling of genetically modified soya and maize protein since January 1998, ahead of the EU regulation being agreed. This voluntary labelling was on the basis of guidelines drawn up by an IGD Working Group. The voluntary guidelines are very similar to the EU labelling regulation. Under the terms of the labelling regulation, further discussions are necessary in Europe to agree a list of ingredients that will not require labelling on the basis that no modified DNA or protein is present, with the aim that these ingredients do not need to be tested each time they are used. Where efforts have been taken to source the non‐genetically modified varieties, the concept of a threshold has been put forward to allow for adventitious mixing with the genetically modified crop. Further discussions are necessary to agree where the threshold should be set. It is expected that the regulation will be the basis for labelling future genetically modified products.

S163 Improving the ingredient labelling of industry products

S163 Improving the ingredient labelling of industry products

"Inactive" ingredients in pharmaceutical products: update (subject review). American Academy of Pediatrics Committee on Drugs.

Because of an increasing number of reports of adverse reactions associated with pharmaceutical excipients, in 1985 the Committee on Drugs issued a position statement recommending that the Food and Drug Administration mandate labeling of over-the-counter and prescription formulations to include a qualitative list of inactive ingredients. However, labeling of inactive ingredients remains voluntary. Adverse reactions continue to be reported, although some are no longer considered clinically significant, and other new reactions have emerged. The original statement, therefore, has been updated and its information expanded.

Diet and acculturation in Chinese women

Information about acculturation of the increasing Asian-American population is limited. Three groups of women between 18 and 35 years of age were recruited to assess nutrition-related acculturation in Chinese-American (CA) women. Biophysical measurements, dietary intake, nutrition knowledge about cardiovascular risk factors, and eating attitudes were estimated in the test group of 18 US-born CA and in two control groups of 20 foreign-born Chinese (FBC) and 18 white Americans (WA). No group differences existed for either percentages of body fat and lean body mass or for kilocalories from energy sources. Fat intake, close to the national average of 34% of kilocalories, may reflect the affluence of all groups. This finding refutes the commonly held notion that Chinese consume low-fat diets. Of the three groups, CA women consumed the most nutrient-dense diets. The FBC scored significantly lower than the other groups on the nutrition knowledge test, missing questions about blood pressure, heart rate, and ingredient labels. Nutrition knowledge about fat was low and not different among the groups. Sixty-seven percent of WA, 50% of CA, and 20% of FBC responded that nutrition influenced their food choices. More nutrient-dense diets, greater nutrition knowledge, and, to a lesser extent, improved attitudes about nutrition indicate acculturation of US-born, CA women.

Ingredient Labeling of Prescription Drug Products

Ingredient Labeling of Prescription Drug Products

Corporate citizenship: Sources for tracking the social performance of corporations

Not since the Great Depression of the 1930s have the activities of individual corporations come under as much scrutiny as they have over the past decade. With daily headlines about the savings and loan crisis, insider trading, layoffs and plant closures, green marketing, ingredient labeling practices, and influence‐peddling political contributions, the new watchwords in the business world are ethics, accountability, and social responsibility.

Cosmetic ingredient labelling in the European Community

Contact DermatitisVolume 25, Issue 5 p. 273-275 Cosmetic ingredient labelling in the European Community Anton C. de Groot, Anton C. de Groot Chairman, Working Party on European Community Affairs of the European Society of Contact Dermatitis Carolus Hospital, P.O. Box 1101, 5200 BD 's-Hertogenbosch. The Netherlands.Search for more papers by this authorIan R. White, Ian R. White Secretary, European Society of Contact DermatitisSearch for more papers by this author Anton C. de Groot, Anton C. de Groot Chairman, Working Party on European Community Affairs of the European Society of Contact Dermatitis Carolus Hospital, P.O. Box 1101, 5200 BD 's-Hertogenbosch. The Netherlands.Search for more papers by this authorIan R. White, Ian R. White Secretary, European Society of Contact DermatitisSearch for more papers by this author First published: November 1991 https://doi.org/10.1111/j.1600-0536.1991.tb01873.xCitations: 8 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article.Citing Literature Volume25, Issue5November 1991Pages 273-275 RelatedInformation

Potassium as an Index of Fruit Content in Baby Food Products. Part I. Banana-Containing and Apricot-Containing Products

Percentage ingredient labeling has been proposed for baby foods. We determined whether or not the potassium content of baby foods could be used to verify the quantity of fruit when the characterizing ingredients were apricots or bananas, fruits rich in potassium. Official values for potassium in fruit (USDA Handbook No. 8-9) did not agree well with actual analyses. The potassium levels of products of known composition were accurately predicted from analyses of the actual ingredients used to make the foods. For banana-containing monofruit products of variable or unknown composition, potassium analysis led to fruit level estimates consistent with either the known composition or the label declaration. For products of unknown composition made with apricot concentrate, however, potassium analysis led to fruit level estimates lower than the probable fruit content. The quantity of fruit in baby foods made with potassium-rich fruits can be estimated from the potassium content if the potassium value for the fruit is representative of the actual ingredients used to make the product. If potassium analysis is to be used to verify compliance with percentage ingredient labeling, there must be statutory specification of the single-strength fruit level for fruit reconstituted from concentrate.

Review of nutrition labeling formats

This article examines nutrition labeling history as well as the findings of nine research studies of nutrition labeling formats. Nutrition labeling regulations were announced in 1973 and have been periodically amended since then. In response to requests from consumers and health care professionals for revision of the labeling system, the Food and Drug Administration initiated a three-phase plan for reform of nutrition labeling in 1990. President Bush signed the Nutrition Labeling and Education Act in November 1990. Literature analysis revealed that only nine studies with an experimental design have focused on nutrition labeling since 1971. Four were conducted before 1975, which was the year that nutrition labeling was officially implemented, two were conducted in 1980, and three were conducted after 1986. Only two of the nine studies supported the traditional label format mandated by the Code of Federal Regulations, and one study partially supported it. Four of the nine studies that evaluated graphic presentations of nutrition information found that consumer comprehension of nutrition information was improved with a graphic format for nutrition labeling: three studies supported the use of bar graphs and one study supported the use of a pie chart. Full disclosure (ie, complete nutrient and ingredient labeling) was preferred by consumers in two of the three studies that examined this variable. The third study supported three types of information disclosure dependent upon socioeconomic class. In those studies that tested graphics, a bar graph format was significantly preferred and showed better consumer comprehension than the traditional format.

The Legal Implications of Dietary Fats: Risks of Cardiovascular Disease and the Duty of Food Manufacturers

The arguments for a warning on foodstuffs open new ground in product liability. Some of the dangers of fat-laden foods have been apparent for many years and are widely known to the public. Other aspects of fat consumption, specifically hidden fats, such as saturated fats, have only recently been explored, and are known to a limited segment of the population at risk. Negligence and warranty theories are too narrow to encompass this situation, wherein the benefits and risks of a product are not well defined and not easily separable. Some warning about the dangers resulting from fat ingestion is necessary, but may be adequately dispensed by ingredient labeling. If consumers are aware of the potential for harm, then they are assuming a substantial portion of the risk. How risk-free can we, or should we, make our society? The marketplace is the appropriate venue for determining the acceptance of saturated-fat-containing products by our society. Clear and open labeling policies will allow consumers to weigh the relative advantages and disadvantages of lower fat intake. Warnings of fat content need not be extreme, but should disclose the possible physiological outcome of the heavy ingestion of saturated fat.

Mandatory Fast Food Labeling: Support By Twelfth Graders

Both operators and customers may benefit when fast food places voluntarily provide ingredient and nutrition information about their products. These were the findings when 560 twelfth graders completed a fast food questionnaire. The twelfth graders indicated they are in favorof mandatory fast food ingredient labeling, yet few were able to understand ingredient information presented in the form proposed in the current legislation and the form required on other packaged foods. They said they would be most likely to use the fast food product information about ingredients, calories, fat and cholesterol and their preferred method of receiving it was on fast food product containers.

ISOTHIAZOLINONE PRESERVATIVE: CAUSE OF A CONTINUING EPIDEMIC OF COSMETIC DERMATITIS

A preservative system for cosmetics and toiletries containing as active ingredients a mixture of methylisothiazolinone and methylchloro-isothiazolinone (1·5%) is an important cause of cosmetic allergy in many European countries. Most cases have been caused by products of the "leave-on" variety, such as moisturising creams. The use of isothiazolinone preservative in such products should be abandoned. More critical evaluation of its sensitising potential before marketing might have prevented the continuing epidemic of allergic cosmetic dermatitis due to this preservative. New chemicals should undergo extensive toxicological evaluation before their use in cosmetics is allowed. Ingredient labelling should be made a legal requirement.

Simple and complex carbohydrates

significant; quite high doses are required to produce a reduction of triglycerides or cholesterol levels. Their action on platelet aggregation at different doses should be defined. The possibility that they directly retard the development of atherosclerotic lesions, as suggested by preliminary studies in laboratory animals, must be further examined. The possible benefits of eating fish, in distinction from n-3 fatty acids, should be explored. At the same time, investigations are required to determine possible adverse effects of ingesting large quantities of these metabolically active fatty acids. At present, it is reasonable to permit a liberal ingestion of fatty fish in an overall fat-modified diet although specific indications for therapeutic use of supplemental fish oil have not been defined. The available epidemiological data alone do not justify recommendations for significant supplementation of the diet with n-3 fatty acids beyond that consumed in fish. Nevertheless, more research on this question should be encouraged. Dietary cholesterol remains one determinant of the LDL level. However, the threshold effect with a diminishing rise in LDL at high intakes of cholesterol, the variability in the response among subjects, and the interaction of dietary cholesterol and fatty acids (leading to a dampening in the LDL increment in the presence of polyunsaturated fatty acids) complicate the advice on dietary cholesterol. Moderate reduction of dietary cholesterol therefore seems prudent, and this would be substantially achieved by reducing intake of eggs and foods containing saturated fatty acids from dairy products and other animal sources. The implications to the food industry of either intervention strategy are substantial. Public education programs or advice to individual patients will generate major demands for alternative foods. Neither program can succeed without the active participation of the food industry. Adjustments will be necessary for some manufacturers and primary producers but eventual economic benefits to the industry as a whole are highly probable. A simple, inexpensive form of ingredient labeling is advisable.