Annals of Tropical Medicine and Public Health
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Year : 2017  |  Volume : 10  |  Issue : 4  |  Page : 999-1003

Macronutrients compliance between foods labels and marketing package content values

1 Nutritional Science Department, School of Nutritional Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
2 Students Research Committee, Kermanshah University of Medical Sciences, Kermanshah, Iran
3 Nano Drug Delivery Research Center, Kermanshah University of Medical Sciences, Kermanshah, Iran

Correspondence Address:
Mitra Darbnadi
Kermanshah University of Medical Sciences, School of Public Health, Dolat Abad, Isar Square, Kermanshah
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Source of Support: None, Conflict of Interest: None

DOI: 10.4103/ATMPH.ATMPH_309_17

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Background: Nutrient labeling raises consumers' awareness of nutritional values of foods. However, uncertainties with regard to amluracy of nutrition facts' labels have recently increased. Objective: The objective of this study is to determine the compliance between information presented in food labeling of widely consumed foods and their true values. Materials and Methods: This study investigated 24 types of foods including dairy, meat, and protein rich foods, snacks, dressings and tomato paste, and pasta. In total, 1764 experiments were conducted. The levels of fat, carbohydrate, and protein were measured using Folch method, Fehling's solution, and Kjeldahl device, respectively. The data were then analyzed using Spearman correlation coefficient and Wilcoxon test. Results: The amount of fat, carbohydrate, and protein content in 67.8%, 48.4%, and 38.5% of analyzed foods was different from their nutrition fact labels. The fat content on nutrition facts label of dressings was lower than their analyzed values (10.15 ± 15.87 vs. 11.40 ± 21.44 g, P = 0.001). In total, the fat content on food labels was significantly different from analyzed values (15.54 ± 13.02 vs. 12.60 ± 10.77 g, P = 0.001). The carbohydrate content on food labels of meat and protein foods was less than their analyzed values (5.49 ± 3.24 vs. 6.88 ± 4.47 g, P = 0.001). Conclusion: The study showed a significant difference between laboratory analyzed values and food labels nutrition facts which may have misleading effects on foods choice of customers. In general, lack of amluracy in labeling nutritional value of foods and providing inamlurate information might lead to public unhealthy eating.

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