Ingredient Labels Research Articles

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.

Professional Labeling Issues for Post-1982 Drugs

Observations relating to labeling policy and requirements for post-1962 ANDAs submitted as a result of the Drug Price Competition and Patent Term Restoration Act of 1984 are presented. Topics covered include the issue of listed drug ex clusivity protection, and pharmacokinetic information. Also, a series of topics which the Division of Generic Drugs (DGD) believes require more consideration by applicants is discussed. These topics include: protect from light, unit-dose labeling, inactive ingredient labeling for oral dosage form prescription drugs, theophylline, physician samples, and the NDA rewrite. The presentation en courages applicants to work closely with the DGD labeling staff when planning labeling revision.

A rapid screening technique for vegetable oil identity by sub-ambient DSC

Vegetable oils are widely used in the food industry. Labeling requirements have alerted the consuming public to the presence of vegetable oils and to the wide variety of oils used. Vegetable oils are selected commercially for their physical properties, price and availability, and many ingredient labels contain the ‘and/or’ clause reflecting the interchangeability of food grade vegetable oils. A ‘fingerprinting’ method has been developed utilizing the characteristic sub-ambient liquid—solid and solid—solid transitions of vegetable oils. The DSC was used in the temperature range 320 to 220 K. The cooling curves and their first derivatives were recorded for a pattern recognition library of pure vegetable oils, mixtures of oils, and oils present in standard cookie dough. This pattern library will serve as the basis for rapid verification of identity for vegetable oils, mixtures of oils and oils in commercially prepared food products.

Consumer Confusion

The degree of consumer understanding, or lack of understanding, may be divided into three groups. The first is the area in which there is a good deal of misinformation being disseminated by groups for economic gain. Examples of this are the diet fads, such as the low carbohydrate diet which has already been resurrected six times under different names. The second area involves knowledge that the public doesn't really want to hear. The best example of this is the guidelines for filth in food published by the FDA. Another related example is the proposed regulations for Fish Protein Concentrate regarding intestinal contents. A third example may be the full ingredient labelling being requested by some groups. A long list of chemical names intimidates some consumers and may actually reduce food credibility. The third area involves technical issues that are so complex that educational efforts have lagged behind the progress of analytical and toxicological advances. The concept of risk/benefit in food components with its attendant difficulties in extrapolating high dosage animal data to low dose data appropriate for humans is the most obvious example.

United States cosmetic ingredient labeling.

United States federal regulations require ingredient listing on cosmetics labeled after November 30, 1976. Standardized ingredient nomenclature from a reference text will be utilized to minimize confusion which might arise if various synonyms for chemical names were used. This new information on cosmetics labeling will assist physicians in the diagnosis of cosmetic-related dermatoses. It should facilitate the patch testing procedure by enabling the dermatologist to focus attention on suspect ingredients early in the evaluation. Once the identify of offending ingredients in a cosmetic has been determined for a particular patient, the individual will have the opportunity to avoid those ingredients and related ingredients in future purchases of cosmetics.

Protein Content of Various Processed Edible Oils

Abstract : At a special meeting of the National Research Council of Canada Associated Committee on Fats and Oils, held in Ottawa, December 3, 1971, to discuss proposed food ingredient labelling regulations, it was evident that virtually no information was available on the protein content of raw and processed edible fats and oils. It was flet that more information was needed on the nitrogen content of edible oils. In the study seven edible oils were analyzed for total amino acids, phosphorus, nitrogen and phospholipids.

FOOD REGULATORY ACTIVITIES

Current regulatory activities at the Food and Drug Administration cluster about several main lines of thrust. (a) More informative labeling. Examples are nutrient labeling, ingredient labeling on standardized foods, percentage declaration of characterizing ingredients, and on new foods, the definition of generic names. (b) Increasing emphasis on effective cooperation between State and Federal authorities. (c) Increased emphasis on food plant inspection. (d) More emphasis on inspection of quality assurance instead of only production. This includes quality assurance procedures applied to plant sanitation. (e) Increased attention to environmental contaminants, such as toxic metals and industrial organic chemicals. (f) Review of the safety of food ingredients with initial emphasis on the GRAS list.

Identifying prosthesis components.

<h3>To the Editor.—</h3> The article, ``Occlusive Appliance for Chemotherapy," which appeared in theArchives(106:832, 1972), does not specifically identify the materials advocated for use in making the occlusive prosthesis I presume that the prosthesis is acrylic in nature. If the finished product is completely cured (polymerized) by heat, it should prove to be "safe." However, should any portion of the prosthesis be self-cured, it can be predicted readily that when it is applied to an area affected with chronic dermatosis, many instances of allergic acrylic dermatitis will result, no matter what chemotherapy is employed.^1-5 It is ironic that at a time when many dermatologists are agitating for complete ingredient labeling of all topical agents, including cosmetics, an "unlabeled" device for prolonged, intimate contact with diseased skin should be published in "our own"Archives.

Aspects of shame in analysis.

The fear of shame has been described as a major stabilizer of defensive structures operating to keep material hidden, both in and out of analysis. Material has been presented to illustrate the role of shame in the analytic process. The case was chosen because the patient's feelings of shame were particularly manifest; his affective pattern afforded an excellent opportunity to understand shame in the context of a dynamic defensive system. Certain technical considerations about the handling of shame as a defensive motivation were described and discussed. Some of these techniques have had a wide general application relevant to many defenses, but their special applicability to shame was stressed. They were grouped under the headings of demonstrations of experiencing shame, elaboration of blackmail costs, furtherance of trust, and explicit labeling of shame ingredients.

Que doce de leite é esse? Uma discussão sobre o padrão de identidade e qualidade do doce de leite pastoso

This study aimed at determining the quality of commercial creamy dulce de leche, and to discuss whether there is a mischaracterization of the traditional formula by the food industry, considering the identity and quality standards (PIQ–Brazilian abbreviation). Samples of five brands of creamy dulce de leche and a standard sample were evaluated, and coded as DL I, DL II, DL III, DL IV, DL V, and DL P. These samples were investigated by means of physical-chemical analyses of moisture, ash, lipids, and proteins, and analyses of color and texture parameters. The ingredient labels were analyzed and compared with the identity and quality standards. The results were treated by analysis of variance (ANOVA) and Tukey test with p &lt; 0.05 in the 10.0 Statistica (StatSoft) software. The values obtained from analyzed samples when compared with the standard one, it suggests that the dulce de leche been modified over the years. However, even with the addition of non-traditional ingredients into dulce de leche, the final product has been in accordance with the parameters set by the identity and quality standards, which can be attributed to a permissiveness of the Brazilian legislation, allied with the food industry appropriation on the traditional product.