Ingredient Labels Research Articles

Food labels and adult BMI in Italy – An unconditional quantile regression approach

A goal of food nutrition labeling policies is to help consumers make informed choices regarding the healthiness of the food they purchase. Yet, findings regarding the effectiveness of label use to decrease negative health outcomes, such as overweight and obesity, are mixed. As most studies focus on estimating mean effects of labels, little is known on whether labels have any effect at the tails of the body weight distribution, which, given the social gradient of obesity, often includes at-risk groups. Additionally, label use, overweight and obesity vary across population subgroups. Thus, the relationship between using food nutrition labels and body weight may be characterized by marked heterogeneity, which the current literature has failed to address. This study explores the non-linearity of the relationship between reading ingredients on the food label and Body Mass Index (BMI) using an unconditional quantile regression estimator and one year of data on adult Italians from the Multipurpose Household Survey. We study this relationship across the BMI distribution and for different groups of respondents, divided by gender, income above and below the sample average, education level, perceived hardships to access food, and regular practice of sport. The results indicate that reading ingredient labels has a negative association with BMI, mostly at higher BMI quartiles (overweight and obese), although a relationship at the highest quartile is only found in a few subsamples. Females, and individuals with a higher risk of being overweight and obese such as low-income, low educated, or those who do not practice sport seem to garner the highest benefit from reading ingredients in the food label. The paper concludes with policy implications, tapping into the recent debate regarding the revision of food labeling in the European Union.

Authentication of leguminous-based products by targeted biomarkers using high resolution time of flight mass spectrometry

A growing number of health-conscious individuals supplements their diet with protein-rich plant-based products to reduce their meat consumption. Analytical methods are needed to authenticate these new vegetarian products not only for the correct labelling of ingredients according to European legislation but also to discourage food fraud. This paper presents new biomarkers for a targeted proteomics LC-MS/MS work-flow that can simultaneously prove the presence/absence of garden pea, a protein-rich legume, meat and honey and quantify their content in processed vegan food. We show a novel rapid strategy to identify biomarkers for species authentication and the steps for the multi-parameter LC-MS/MS method validation and quantification. A high resolution triple time of flight mass spectrometer (HRMS) with SWATH Acquisition was used for the rapid discovery of all measurable trypsin-digested proteins in the individual ingredients. From these proteins, species-selective biomarkers were identified with BLAST and Skyline. Vicilin and convicilin (UniProt: D3VND9, Q9M3X6) allow pea authentication with regard to other legume species. Myostatin (UniProt: O18831) is a single biomarker for all meat types. For honey, we identified three selective proteins (UniProt: C6K481, C6K482, Q3L6329). The final LC-MS/MS method can identity and quantify these markers simultaneously. Quantification occurs via external matrix calibration.

From paper to soil: the impact of new EU alcoholic drinks labeling regulations for wine regions

This opinion article addresses the implications of recent EU regulations on alcoholic drinks labeling for regional development. In March 2017, the European Commission released a report requiring the mandatory labeling of ingredients and nutritional information for alcoholic beverages within 1 year, putting an end to the exceptionality of this sector compared to other foodstuffs, and responding to pressing demands by European consumer associations and other actors. Pressure from the alcohol sector had delayed EU legislation on the matter and managed to avoid a mandatory labeling provision, instead generating the possibility of making its own regulation proposal within a year. The Commission will assess this proposal in March 2018 and could review or reject it if found to be unsatisfactory. Here, we want to examine the controversy elicited by this new regulation, analyzing the consequences of labeling (or not) in the particular case of wine regions. It shows how the lack of labeling regulations harms winemakers oriented towards the production of quality wines and generates important information asymmetries that can lead to an overall decrease of wine quality. Ultimately, it highlights the relevance of a regional perspective on EU sectoral policies, as these can have unintended effects and lead to contradictory outcomes. The example of wine regions is used to emphasize this issue by showing the need to harmonize regional cohesion and CAP policies with industrial, environmental and consumer protection policies.

Fragrance contact allergens in 5588 cosmetic products identified through a novel smartphone application.

More than 25% of the adult European population suffers from contact allergy, with fragrance substances recognized as one of the main causes. Since 2005, 26 fragrance contact allergens have been mandatory to label in cosmetic products within the EU if present at 10ppm or above in leave-on and 100ppm or above in wash-off cosmetics. To examine exposure, based on ingredient labelling, to the 26 fragrances in a sample of 5588 fragranced cosmetic products. The investigated products were identified through a novel, non-profit smartphone application (app), designed to provide information to consumers about chemical substances in cosmetic products. Products registered through the app between December 2015 and October 2016 were label checked according to International Nomenclature of Cosmetic Ingredients (INCI) for the presence of the 26 fragrance substances or the wording 'fragrance/parfum/aroma'. The largest product categories investigated were 'cream, lotion and oil' (n=1192), 'shampoo and conditioner' (n=968) and 'deodorants' (n=632). Among cosmetic products labelled to contain at least one of the 26 fragrances, 85.5% and 73.9% contained at least two and at least three of the 26 fragrances, respectively. Linalool (49.5%) and limonene (48.5%) were labelled most often among all investigated products. Hydroxyisohexyl 3-cyclohexene carboxaldehyde (HICC/Lyral® ) was found in 13.5% of deodorants. Six of the 26 fragrance substances were labelled on less than one per cent of all products, including the natural extracts Evernia furfuracea (tree moss) and Evernia prunastri (oak moss). A total of 329 (5.9%) products had one or more of the 26 fragrance substances labelled but did not have 'parfum/fragrance/aroma' listed on the label. Consumers are widely exposed to, often multiple, well-established fragrance contact allergens through various cosmetic products intended for daily use. Several fragrance substances that are common causes of contact allergy were rarely labelled in this large sample of cosmetic products.

Knowledge of pharmacy students about doping, and the need for doping education: a questionnaire survey

BackgroundAnti-doping activities are carried out on a global scale. Based on these activities, the specialty of “sports pharmacist,” which entails a deeper comprehension of doping, use of supplements, and appropriate drug use for athletes, was established in 2009 in Japan. It is difficult to say whether the education on doping is adequate for pharmacy students who will be eligible to become sports pharmacists. It is also unclear how well these students understand doping. Therefore, the aim of this study was to investigate pharmacy students’ current knowledge of appropriate drug use, doping and use of supplements, and to explore the need for further education on these topics.MethodsA questionnaire survey was conducted from July 3rd to August 2nd in 2014 at Showa University in Japan. A total of 406 respondents (2nd- to 6th-year students) were assessed as eligible. Group comparison was used to compare those who had attended a lecture about doping and those who had not.ResultsMost of the students only knew the word doping and had not attended a lecture on the subject, but 72% of them expressed a desire to attend one. Over half did not know that the most common doping violation in Japan is unintentional doping, and were unfamiliar with certain past cases of doping. In addition, 41% did not know that over-the-counter medicines and dietary supplements might contain prohibited substances, and 87% were unaware that names of prohibited substances might not appear on the ingredient labels of dietary supplements. In contrast, attending a lecture on doping was effective in facilitating the acquisition of all these types of knowledge.ConclusionsIt is important to provide more opportunities for appropriate education of pharmacy students on the topic of doping, given that interest exists and attending a lecture on the topic appears to be useful. More education about doping for pharmacy students would be as effective for anti-doping activities as is education of athletes.

Provision of information to consumers about the calorie content of alcoholic drinks: did the Responsibility Deal pledge by alcohol retailers and producers increase the availability of calorie information?

ObjectivesAlcohol is a significant source of dietary calories and is a contributor to obesity. Industry pledges to provide calorie information to consumers have been cited as reasons for not introducing mandatory ingredient labelling. As part of the Public Health Responsibility Deal (RD) in England, alcohol retailers and producers committed to providing consumers with information on the calorie content of alcoholic drinks. This study examines what was achieved following this commitment and considers the implications for current industry commitments to provide information on alcohol calories. Study designAnalysis of RD pledge delivery plans and progress reports. Assessment of calorie information in supermarkets and in online stores. Methods(i) Analysis of the content of pledge delivery plans and annual progress reports of RD signatories to determine what action they had committed to, and had taken, to provide calorie information. (ii) Analysis of the availability of calorie information on product labels; in UK supermarkets; and on online shopping sites and websites. ResultsNo information was provided in any of 55 stores chosen to represent all the main UK supermarkets. Calorie information was not routinely provided on supermarkets' websites, or on product labels. ConclusionsOne of the stated purposes of the RD was to provide consumers with the information to make informed health-related choices, including providing information on the calorie content of alcoholic drinks. This study indicates that this did not take place to any significant extent. The voluntary implementation of alcohol calorie labelling by industry needs to continue to be carefully monitored to determine whether and how it is done.

Minimum standards on prevention, diagnosis and treatment of occupational and work‐related skin diseases in Europe – position paper of the COST Action StanDerm (TD 1206)

Skin diseases constitute up to 40% of all notified occupational diseases in most European countries, predominantly comprising contact dermatitis, contact urticaria, and skin cancer. While insufficient prevention of work-related skin diseases (WRSD) is a top-priority problem in Europe, common standards for prevention of these conditions are lacking. To develop common European standards on prevention and management of WRSD and occupational skin diseases (OSD). Consensus amongst experts within occupational dermatology was achieved with regard to the definition of minimum evidence-based standards on prevention and management of WRSD/OSD. By definition, WRSDs/OSDs are (partially or fully) caused by occupational exposure. The definition of OSD sensu stricto additionally includes diverging national legal requirements, with an impact on registration, prevention, management, and compensation. With the implementation of the classification of WRSD/OSD in the International Classification of Diseases (ICD) 11th Revision in future, a valid surveillance and comparability across countries will be possible. Currently, WRDS and OSD are still under-reported. Depending on legislation and regulations, huge differences exist in notification procedures in Europe, although notification is crucial to prevent chronic and relapsing disease. Facilities for early diagnosis, essential for individual patient management, should be based on existing guidelines and include a multidisciplinary approach. Patch testing is essential if contact dermatitis persists or relapses. Workplace exposure assessment of WRSD/OSD requires full labelling of product ingredients on material safety data sheets helping to identify allergens, irritants and skin carcinogens. Comparable standards in primary, secondary and tertiary prevention must be established in Europe to reduce the burden of WRSD/OSD in Europe. The adoption of common European standards on prevention of WRSD/OSD will contribute to reduce the incidence of OSD and their socio-economic burden.

The association between socioeconomic status and adult fast-food consumption in the U.S.

Health follows a socioeconomic status (SES) gradient in developed countries, with disease prevalence falling as SES rises. This pattern is partially attributed to differences in nutritional intake, with the poor eating the least healthy diets. This paper examines whether there is an SES gradient in one specific aspect of nutrition: fast-food consumption. Fast food is generally high in calories and low in nutrients. We use data from the 2008, 2010, and 2012 waves of the National Longitudinal Survey of Youth (NLSY79) to test whether adult fast-food consumption in the United States falls as monetary resources rise (n=8136). This research uses more recent data than previous fast-food studies and includes a comprehensive measure of wealth in addition to income to measure SES.We find little evidence of a gradient in adult fast-food consumption with respect to wealth. While adults in the highest quintile are 54.5% less likely to report fast-food consumption than those in the lowest quintile, adults in the second and third quintiles are no less likely to report fast food–food intake than the poorest. Contrary to popular belief, fast-food consumption rises as income rises from the lowest to middle quintiles. The variation in adult fast-food consumption across income and wealth groups is, however, small. Those in the wealthiest quintile ate about one less fast-food meal on average than those in the lowest quintile. Other factors play a bigger role in explaining fast-food consumption: reading ingredient labels is negatively associated while soda consumption and hours of work are positively associated with fast-food consumption.

The carrageenan controversy

Except for Japanese nori, the production of seaweed hydrocolloids consumes the largest amount of macroalgae annually, and carrageenan is the largest consumer of this group. However, carrageenan has run into rough water with food processors and consumers, especially those who read ingredient labels. Carrageenan is being singled out on the Internet as being unsafe for human consumption, even though it is approved for food use by all major food regulatory agencies worldwide. Most recently, it has been approved for use in liquid infant formula, a particularly sensitive application when it comes to food safety. How did this negative attitude toward carrageenan evolve? It can be traced to a research group at the University of Illinois who claim that carrageenan upregulates inflammatory genes of the intestinal epithelium. There is no evidence that this in vitro model applies in vivo and a growing body of research is showing it does not. Nevertheless, it was picked up by various bloggers feeding on contradictory issues and quickly went viral. This paper describes the evolution of the “carrageenan controversy” and provides information for food producers and consumers on new more robust studies confirming that it is safe to consume foods containing carrageenan. This article also presents actions being taken by carrageenan producers and users, to reduce the noise in the public domain from the controversy.

Clearer labelling of ingredients in medicines is required

Clearer labelling of ingredients in medicines is required

Utilization of Phosphate Alternatives in Chunked and Formed Deli Ham and Marinated Chicken Breast

ObjectivesConsumer demand for clean ingredient labels has led to research into natural alternatives to synthetically derived functional ingredients. Phosphates, including sodium tripolyphosphate, have been reported as an undesirable additive in meat products by some consumers. Phosphates are used by meat processors to increase yields, improve texture, and protect flavor. The objective of this research was to determine if the addition of phosphate substitutes including oat fiber, oat fiber with dried vinegar, and whey protein concentrate are viable natural alternatives to phosphate in ready-to-eat (RTE) marinated chicken breast.Materials and MethodsBroiler breast meat (0.19 to 0.25 kg per fillet) was marinated with formulations containing 1.0% NaCl and 0.4% sodium tripolyphosphate or a phosphate substitute treatment and water. The treatment variables consisted of positive phosphate, negative phosphate, whey protein concentrate (WPC), oat fiber, or oat fiber with dry vinegar. Treatments were vacuum tumbled at 25 mm hg for 30 min at 8 rpm with 0.91 kg of brine solution and 7.8 kg of chicken breast. Samples were measured for percent pick-up of brine, cooking loss, pH, color, and instrumental tenderness. Sensory evaluation was conducted (n = 180 total panelists) to evaluate the appearance, aroma, texture, flavor and overall acceptability of chicken breast treatments. A randomized complete block design with 3 replications was used to test the effect of adding whey protein concentrate, oat fiber, and oat fiber DV on quality parameters and sensory acceptability of chicken breast. Duncan’s multiple range test was utilized to separate the treatment means when significant differences occurred (P < 0.05).ResultsPhosphate treatments yielded breast meat with less (P < 0.05) cooking loss and a greater pH than the negative control and phosphate substitute treatments. No differences existed (P > 0.05) among treatments with respect to brine pick up and shear force. On average, no differences existed (P > 0.05) in consumer acceptability for appearance, texture and overall acceptability, with all mean values between like slightly and like moderately on the 9 point hedonic scale. Furthermore, 82% of panelists rated the positive phosphate treatment at least like slightly. The oat fiber treatment was liked slightly or greater by 77% of panelists, while 74% of panelists rated the whey protein concentrate treatment at least like slightly or greater. Both the oat fiber with dry vinegar and negative phosphate treatments were like slightly or greater by 68% of panelists. This indicates that formulating whey protein concentrate, and oat fiber into chicken marinades can effectively increase the percentage of panelists that like chicken breast as compared to the negative phosphate treatmentConclusionWhey protein concentrate and oat fiber have potential as phosphate alternatives in marinated chicken breast. Future research should be explored to determine ingredients that can increase negative charges on myofibrillar proteins to maximize yield and functionality for use in conjunction with oat fiber and whey protein concentrate as a potential phosphate replacer in meat systems.

Development of a real-time PCR system for the detection of the potential allergen fish in food

Fish is one of the most important triggers of food-allergic reactions. Regulation (EU) No 1169/2011 governs the labelling of allergenic ingredients including fish. A real-time PCR assay, using TaqMan® probes, was applied to detect fish in food. For generating primer and probes, the Hoxc13 gene was selected. Based on the alignment of available DNA sequences from this gene from different fish species in public nucleic acid database, specific oligonucleotides were generated. To cover all relevant species of the phylogenetic class fish, the CTfish-system consists of two forward primers, three reverse primers and one TaqMan® probe. The real-time PCR method is able to detect specifically fish species belonging to the subclass Teleostei. The sensitivity is in an animal food product 100 mg/kg and in a vegetable food matrix 10 mg/kg relating to the fresh weight. The calculated limit of detection (LOD95 %) of fish DNA in background DNA is 2.5 copies. The method developed is robust against small, deliberate changes in the reaction conditions. The CTfish-system can be used to sensitively and selectively identify the presence of fish DNA in food.

Мікроструктурний аналіз – метод ветеринарно-санітарної експертизи ковбасних виробів

Мікроструктурний аналіз – метод ветеринарно-санітарної експертизи ковбасних виробів

Knowledge about Chemicals in e-Cigarette Secondhand Vapor and Perceived Harms of Exposure among a National Sample of U.S. Adults.

Potentially harmful chemicals are detectable in e-cigarette secondhand vapor (hereafter SHV), contrary to advertising and marketing claims that it contains "only water vapor." We assessed public knowledge about the presence of chemicals in SHV and associations between knowledge and perceived harms of exposure to SHV. We conducted an online survey of a nationally representative sample of 1,449 U.S. adults (GfK's KnowledgePanel) from October to December 2013. Respondents were asked whether e-cigarette vapor contains only water vapor, contains tar, or contains formaldehyde (true/ false/ do not know). Responses to these three items were recoded (1 = incorrect, 2 = do not know, and 3 = correct) and averaged into a knowledge scale. They were also asked if they perceived breathing SHV to be harmful to one's health (two-item scale) and comparative harm of breathing SHV versus breathing secondhand smoke (SHS). Multiple regression analyses were weighted to the U.S. adult population and adjusted for potential confounders. Most respondents (58-75%) reported not knowing whether SHV contained only water vapor, if SHV contained tar, and if it contained formaldehyde. African-American respondents (vs. white) and current smokers (vs. nonsmokers) had lower levels of knowledge about chemicals in SHV. Adjusting for covariates, correct knowledge about chemicals in SHV was associated with higher perceived harms about SHV for one's health and perceived comparative harm of SHV versus SHS. These findings suggest a need to provide accurate information about the presence of chemicals in SHV (e.g., using product ingredient labels or public education).

Egg and Milk Proteins as Hidden Allergens in Food: 5-Year (2010 to 2014) Results of Food Allergen Monitoring in Piedmont, Italy

Cow's milk and egg allergies are two of the most common food allergies. Manufacturers of food products containing milk or eggs or their derivatives as an ingredient are required by European Union regulations to list their presence on the ingredient label. Under European Union legislation, member states are mandated to carry out food safety monitoring programs to verify compliance with food labeling requirements. Through the Regional Integrated Plan for Food Safety, the Piedmont (Italy) regional authority carries out an annual program to determine the presence of undeclared allergens in foods. In the 5-year period from 2010 to 2014, a total of 1,566 food samples were analyzed for the presence of hidden egg and milk proteins. The average positive percentage was 2.8% (3.6% egg and 2% milk proteins). Comparison between the allergen concentration and the published eliciting dose (ED) for egg proteins (0.03 mg) and for total milk proteins (0.1 mg) indicated a high risk of allergen exposure for sensitized consumers. The calculated exposure was up to 135× (for milk) the ED01 reported in the literature. Food manufacturers will need to improve their allergen control programs to reduce allergen exposure and risk.

Stoma care products represent a common and previously underreported source of peristomal contact dermatitis.

Peristomal dermatitis is a common complication for the >700 000 patients in the United States with an ostomy. The role of stoma skin care products in peristomal dermatitis is poorly understood. To evaluate stoma skin care products as a cause of peristomal dermatitis. A retrospective chart review of patients with peristomal dermatitis at four academic hospitals from January 2010 to March 2014 was performed. Patient demographics, clinical information and use test and patch test results were documented. Eighteen patients identified as having peristomal dermatitis were tested. Twelve of these had peristomal contact dermatitis. We identified numerous stoma skin care products as triggers of irritant and/or allergic contact dermatitis. The most common stoma skin care product used and/or involved in dermatitis was Cavilon™ No Sting Barrier Film. Our data support a paradigm shift whereby healthcare workers treating patients with peristomal dermatitis, which is currently considered to be a reaction mainly to bodily fluids, must consider those products used to protect the skin as potential triggers for this disease. Therefore, patients with peristomal dermatitis should be tested with their stoma skin care agents to determine the need for removal or change of these products. Additionally, full ingredient labelling by manufacturers would help identify new allergens and irritants.

An Informatics Approach to Reading the Label: Identifying Common Chemical Mixtures in Personal Care Products.

For many years chemical risk assessments focused on exposures to single agents, but researchers are now paying more attention to chemical mixtures. Of particular interest are mixtures that people encounter in daily life, including combinations of ingredients in shampoo, deodorant, toothpaste, and other personal care products. In this issue of EHP, researchers describe a new informatics approach to identify chemical mixtures commonly found in personal care products. 1

Food allergen regulations in the EU

With the implementation of EU regulation 1169/2011 in December 2014, labelling of allergenic ingredients has been extended to non-prepacked foods. The member states of the European Union were authorised to lay down national rules for the labelling of allergenic ingredients in non-prepacked foods. In Germany, this was accomplished through the introduction of the Vorläufige Lebensmittelinformations-Ergänzungsverordnung (VorlLMIEV). Regulation 1169/2011 also changed the way allergenic ingredients are to be labelled on prepacked foods.This article provides an overview over the current regulations regarding the labelling of food allergens on prepacked and non-prepacked foods in the EU and Germany.

Ingredient labeling and health claims influencing consumer perceptions, purchase intentions, and willingness to pay

ABSTRACTThis study examined impacts of different types of fiber labels (i.e., a regular label; fiber-labeled; fiber-labeled with a health claim) on consumers’ perceptions, purchase intentions, and willingness to pay. Consumers’ taste- and health-consciousness and degree of food neophobia were considered as moderators. Results reveal that different types of labels significantly influenced consumers’ perceptions toward the product. Consumers with higher overall perceptions had higher purchase intentions. Fiber labeling with a health claim made consumers willing to pay more. The analysis found a direct impact on the purchase intentions of consumers’ health-consciousness and their overall perceptions.

“Taking Back a Little Bit of Control”: Managing the Contaminated Body Through Consumption

In this article, we explore the lived experience of avoiding environmental chemicals through safer consumption, such as buying “eco‐friendly” products. Using focus groups and in‐depth interviews involving 50 subjects, we investigate how individuals become aware of environmental chemicals and how they adapt to this awareness. Our participants describe being surprised or alarmed to learn that chemicals are present in food and commodities that they believed were safe. They respond by developing a set of heuristics rendering the “dangerous” consumer landscape into a space that is amenable to personal control. They learn to read an ingredient label and look for organic certification seals on product packaging. We develop the idea of the “contingent boundary” to describe how participants perceive personal control as uneven: they believe they can activate a protective boundary in local and familiar contexts, but outside these contexts, they believe the boundary dissolves. They accept this contingency as normal and describe having to ignore some chemical exposures, for fear of becoming too “crazy.” We conclude that the individuals in our study accept that inverted quarantine (Szasz 2007) is out of reach, and instead try to impose order upon a ubiquitous risk.