بررسی صحت ادعاهایتغذیهای و سلامتی‌بخش برچسب فرآورده‌های‌شیری عرضه شده در تهران
محورهای موضوعی :
علوم و صنایع غذایی
محدثه آصفری
1
(کارشناسی ارشد، گروه بهداشت و ایمنی مواد غذایی، واحد علوم و تحقیقات دانشگاه آزاد اسلامی، تهران، ایران)
پیمان مهستی
2
(دانشیار گروه کنترل کیفی و بهداشتی مواد غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
حسن حامدی
3
(استادیار گروه بهداشت و ایمنی مواد غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
تاریخ دریافت : 1398/10/27
تاریخ پذیرش : 1399/07/19
تاریخ انتشار : 1399/07/01
کلید واژه:
نشانگرهای رنگی,
برچسبگذاری موادغذایی,
ادعاهایتغذیهای و ادعاهای سلامتی‌بخش,
فرآورده‌های شیری,
جدول حقایق تغذیهای,
چکیده مقاله :
افراد با توجه به شرایط متفاوت جسمانی خود نیازهای تغذیه ای متعددی داشته و بدین منظور تولیدکنندگان باید محتویات و برچسب‎های اقلام غذایی را در کمال صحت و صداقت ارائه نمایند تا علاوه بر آگاهی دادن به مصرف‌کنندگان منجر به سردرگمی و یا به‎خطر انداختن سلامت آن‌ها نشود. هدف از این مطالعه بررسی صحت درج این اطلاعات و میزان تطابق آن‌ها با ضوابط تعیین‎شده و شناسایی اشتباهات و تقلبات می‎باشد. در این مطالعه توصیفی- تحلیلی 272 نمونه از فرآورده‌های‌شیری انتخاب و از برچسب آن‎ها عکس‎برداری صورت گرفت، سپس اطلاعات موجود در عکس‎ها با مستندات موجود در سازمان غذا و دارو و ضابطه برچسب‎گذاری فرآورده‌های غذایی و آشامیدنی انطباق داده شد و صحت آن‌ها موردبررسی قرار گرفت. نتایج نشان داد 2/45 درصد نمونه‎ها حاوی اظهارات توصیفی بودند که 18/50 درصد این اظهارات غیرمجاز است. میزان عدم تطابق برچسب‎گذاری بر اساس ضوابط سازمان غذا و دارو در مورد اظهارات غنی‌شده، پروبیوتیک، ادعاهای سلامتی‎بخش و جدول حقایق تغذیه‎ای به ترتیب 55/50، 6/95، 4/68،5/57 درصد بود. در ضمن 36/0 درصد اظهارات اخطاری ادعاشده ذاتاً بی‎اعتبار بودند. 2/3 درصد نمونه‎ها دارای ادعای تغذیه‎ای و 14 درصد نمونه‎ها فاقد نشانگرهای رنگی بودند. برچسب‌های غذایی ابزاری برای سنجش سلامت محصولات است و نقش به‌سزایی در کاهش بیماری‎های غیر واگیر ازجمله بیماری‌های متابولیک خواهند داشت. این مطالعه لزوم نظارت بیشتر و سخت‎گیرانه‎تر را در حیطه برچسب‌های غذایی آشکار می‎کند.
چکیده انگلیسی:
Food labelling plays a major role in the marketing and identification of products. Given the different physical conditions of each person, the nutritional needs of individuals will also be different. In this context, manufacturers must ensure the integrity of the content and labelling of foodstuffs so that they do not confuse consumers and do not compromise their health. The purpose of this study was to determine the accuracy of the labelling information and its compliance with the criteria established by the FDA. In this descriptive-analytical study, the labelling information of 272 dairy products was recorded. Then the information was investigated with documents in the Food and Drug Administration and the general guidelines of food and beverages. The results showed that 45.2% of the samples contained descriptive statements, of which 50.18% were unauthorized. There was 50.55%, 95.6%, 68.4%, 57.5%, defect with the FDA labelling in enrichment foods, probiotic foods, health claims, and nutrition facts label, and 0.36% of the samples claims were invalid. 3.2% of the samples had nutritional claims, and 14% of the samples hadn’t traffic-light nutrition labelling. Food labels are a tool for measuring the health of products and will have a significant role in reducing NCD. This study reveals the need for more and more rigorous monitoring of food labels.
منابع و مأخذ:
· Asafari, M., Hosseini, H., Hozoori, M., Samiee, H., and Samiee, S. (2020). Investigating the Compliance of Food Labeling Requirements and Rules in Leading and Islamic Countries with Iranian Rules (A Comparative Study). Biannual Halal Journal, 3(4.1), 1-22. [In Persian]
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· Besler, H.T., Buyuktuncer, Z. and Uyar, M F. (2012). Consumer understanding and use of food and nutrition labeling in Turkey. Journal of nutrition education behavior, 44(6): 584-591.
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· Esmaeili, S., Davoodi, H., Mortazavian, A.M. and Abdi, S., (2013). The preventive effects of indigenous and exogenesis milk and milk products ingredients on cancers. Iranian journal of nutrition sciences & food technology, 7(5):613-24.
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· Kindig, D.A., Panzer, A.M. and Nielsen-Bohlman, L. (2004). Health literacy: a prescription to end confusion, National Academies Press, pp. 2004.
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· Ministry Of Health and Medical Education, Food and Drug Administration (IRFDA), (2014). Code of dietary and sports supplements. SP- Pr- 1393- 0015. [In Persian]
· Morley, B., Scully, M., Martin, J., Niven, P., Dixon, H. and Wakefield, M. (2013). What types of nutrition menu labelling lead consumers to select less energy-dense fast food? An experimental study. Appetite, 67, pp. 8-15.
· Rayner, M., Wood, A., Lawrence, M., Mhurchu, C.N., Albert, J., Barquera, S. et al., (2013). Monitoring the health‐related labelling of foods and non‐alcoholic beverages in retail settings. obesity reviews, 14: 70-81.
· Richardson, D. (1990). Food fortification. Proceedings of the Nutrition Society, 49(1): 39-50.
· Roberto, C.A., Bragg, M.A., Schwartz, M.B., Seamans, M.J., Musicus, A., Novak, N. et al., (2012). Facts up front versus traffic light food labels: a randomized controlled trial. American journal of preventive medicine, 43(2): 134-141.
· Shine, A., O’reilly, S. and O’sullivan, K. (1997). Consumer use of nutrition labels. British Food Journal, 99: 290-296.
· Silva, E.G., Parisotto, T.M., Cruz, A.G., Faria, J.A., Bolini, H.M. and Sant'Ana, A.S. (2010). Adequacy of Probiotic and Prebiotic Dairy Foods Labeling. International Journal of Probiotics, 5(1): 27.
· Siu, S. (2018). Examination of Probiotics Labeling: Analyzing the Accuracy of Labeling on Probiotic Products. Doctoral dissertation.
· Stein, K. (2010). A national approach to restaurant menu labeling: the Patient Protection and Affordable Health Care Act, Section 4205. Journal of the American Dietetic Association, 110(9): 1283.
· Thorndike, A.N., Riis, J., Sonnenberg, L.M. and Levy, D.E. (2014). Traffic-light labels and choice architecture: promoting healthy food choices. American journal of preventive medicine, 46(2): 143-149.
· Thorndike, A.N., Sonnenberg, L., Riis, J., Barraclough, S. and Levy, D.E. (2012). A 2-phase labeling and choice architecture intervention to improve healthy food and beverage choices. American Journal of Public Health, 102(3): 527-533.
· Wartella, E., Lichtenstein, A. and Boon, C. (2010). Front-of-Package Nutrition Rating Systems and Symbols: Phase 1 Report. Washington DC: The National Academies Press.
· Zafar, M.Z., Hashim, N.A. and Halim, F. (2016). Food label makes individual healthy. Journal of Scientific Research and Development, 3(1): 68-76.
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· Asafari, M., Hosseini, H., Hozoori, M., Samiee, H., and Samiee, S. (2020). Investigating the Compliance of Food Labeling Requirements and Rules in Leading and Islamic Countries with Iranian Rules (A Comparative Study). Biannual Halal Journal, 3(4.1), 1-22. [In Persian]
· Asafari, M. Hozoori, M. (2019). How do we make a smart purchase? World nutrition magazine, 16(194): 18-22. [In Persian]
· Asiki, G., Wanjohi, M., Barnes, A., Bash, K., Vandevijvere, S., Muthuri, S., et al., (2019). Benchmarking policies for creating healthy food environments in Kenya to prevent diet-related non-communicable diseases (NCDs).
· Besler, H.T., Buyuktuncer, Z. and Uyar, M F. (2012). Consumer understanding and use of food and nutrition labeling in Turkey. Journal of nutrition education behavior, 44(6): 584-591.
· Borgmeier, I. and Westenhoefer, J. (2009). Impact of different food label formats on healthiness evaluation and food choice of consumers: a randomized-controlled study. BMC public health, 9(1): 184.
· Borra, S. (2006). Consumer perspectives on food labels. The American journal of clinical nutrition, 83(5): 1235S-1235S.
· Campos, S., Doxey, J. and Hammond, D. (2011). Nutrition labels on pre-packaged foods: a systematic review. Public health nutrition, 14(8): 1496-1506.
· Carbone, E.T. and Zoellner, J.M. (2012). Nutrition and health literacy: a systematic review to inform nutrition research and practice. Journal of the Academy of Nutrition Dietetics, 112(2): 254-265.
· Caswell, J.A. and Padberg, D.I. (1992). Toward a more comprehensive theory of food labels. American Journal of Agricultural Economics, 74(2): 460-468.
· Cheftel, J.C. (2005). Food and nutrition labelling in the European Union. Food Chemistry, 93(3): 531-550.
· Cowburn, G. and Stockley, L. (2005). Consumer understanding and use of nutrition labelling: a systematic review. Public health nutrition, 8(1): 21-28.
· Delshadian, Z., Koushki, M., Mohammadi, R. and Mortazavian, A. (2015). Evalution of Food Labeling for Dairy, Meat and Fruit Juice Products Launched in Tehran Market. pp. 83-90. [In Persian]
· Egnell, M., Crosetto, P., D’almeida, T., Kesse-Guyot, E., Touvier, M., Ruffieux, et al., (2019). Modelling the impact of different front-of-package nutrition labels on mortality from non-communicable chronic disease. International Journal of Behavioral Nutrition and Physical Activity, 16(1): 56.
· Esmaeili, S., Davoodi, H., Mortazavian, A.M. and Abdi, S., (2013). The preventive effects of indigenous and exogenesis milk and milk products ingredients on cancers. Iranian journal of nutrition sciences & food technology, 7(5):613-24.
· French, W.A. and Barksdale, H.C. (1974). Food labeling regulations: Efforts toward full disclosure. The Journal of Marketing, 38(3): 14-19.
· Grunert, K.G., Wills, J.M. and Fernández-Celemín, L. (2010). Nutrition knowledge, and use and understanding of nutrition information on food labels among consumers in the UK. Appetite, 55(2): 177-189.
· Hawkes, C., Smith, T.G., Jewell, J., Wardle, J., Hammond, R.A., Friel, S., et al., (2015). Smart food policies for obesity prevention. The lancet, 385(9985): 2410-2421.
· Hawley, K.L., Roberto, C.A., Bragg, M.A., Liu, P.J., Schwartz, M.B. and Brownell, K.D. (2013). The science on front-of-package food labels. Public health nutrition, 16(3): 430-439.
· Hersey, J.C., Wohlgenant, K.C., Arsenault, J.E., Kosa, K.M. and Muth, M.K. (2013). Effects of front‐of‐package and shelf nutrition labeling systems on consumers. Nutrition reviews, 71(1): 1-14.
· Hieke, S. and Taylor, C.R. (2012). A critical review of the literature on nutritional labeling. Journal of Consumer Affairs, 46(1): 120-156.
· Institute of Standards and Industrial Research of Iran (ISIRI), (2014). Flavored milk-Specifications and test methods. 2nd revesion, ISIRI no. 1527. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (2015). Dairy spread-Specifications and test methods. 1st edition, ISIRI no. 10084. [In Persian]
· Kelly, B., Hughes, C., Chapman, K., Louie, J.C.Y., Dixon, H., Crawford, J. et al., (2009). Consumer testing of the acceptability and effectiveness of front-of-pack food labelling systems for the Australian grocery market. Health promotion international, 24(2): 120-129.
· Kindig, D.A., Panzer, A.M. and Nielsen-Bohlman, L. (2004). Health literacy: a prescription to end confusion, National Academies Press, pp. 2004.
· Legault, L., Brandt, M.B., Mccabe, N., Adler, C., Brown, A.M. and Brecher, S. (2004). 2000–2001 food label and package survey: an update on prevalence of nutrition labeling and claims on processed, packaged foods. Journal of the American Dietetic Association, 104(6): 952-958.
· Lin, C.T.J., Lee, J.Y. and Yen, S.T. (2004). Do dietary intakes affect search for nutrient information on food labels? Social Science Medicine, 59(9): 1955-1967.
· Mhurchu, C.N. and Gorton, D. (2007). Nutrition labels and claims in New Zealand and Australia: a review of use and understanding. Australian New Zealand Journal of Public Health, 31(2): 105-112.
· Ministry Of Health and Medical Education, Food and Drug Administration (IRFDA), (2014). Code of dietary and sports supplements. SP- Pr- 1393- 0015. [In Persian]
· Morley, B., Scully, M., Martin, J., Niven, P., Dixon, H. and Wakefield, M. (2013). What types of nutrition menu labelling lead consumers to select less energy-dense fast food? An experimental study. Appetite, 67, pp. 8-15.
· Rayner, M., Wood, A., Lawrence, M., Mhurchu, C.N., Albert, J., Barquera, S. et al., (2013). Monitoring the health‐related labelling of foods and non‐alcoholic beverages in retail settings. obesity reviews, 14: 70-81.
· Richardson, D. (1990). Food fortification. Proceedings of the Nutrition Society, 49(1): 39-50.
· Roberto, C.A., Bragg, M.A., Schwartz, M.B., Seamans, M.J., Musicus, A., Novak, N. et al., (2012). Facts up front versus traffic light food labels: a randomized controlled trial. American journal of preventive medicine, 43(2): 134-141.
· Shine, A., O’reilly, S. and O’sullivan, K. (1997). Consumer use of nutrition labels. British Food Journal, 99: 290-296.
· Silva, E.G., Parisotto, T.M., Cruz, A.G., Faria, J.A., Bolini, H.M. and Sant'Ana, A.S. (2010). Adequacy of Probiotic and Prebiotic Dairy Foods Labeling. International Journal of Probiotics, 5(1): 27.
· Siu, S. (2018). Examination of Probiotics Labeling: Analyzing the Accuracy of Labeling on Probiotic Products. Doctoral dissertation.
· Stein, K. (2010). A national approach to restaurant menu labeling: the Patient Protection and Affordable Health Care Act, Section 4205. Journal of the American Dietetic Association, 110(9): 1283.
· Thorndike, A.N., Riis, J., Sonnenberg, L.M. and Levy, D.E. (2014). Traffic-light labels and choice architecture: promoting healthy food choices. American journal of preventive medicine, 46(2): 143-149.
· Thorndike, A.N., Sonnenberg, L., Riis, J., Barraclough, S. and Levy, D.E. (2012). A 2-phase labeling and choice architecture intervention to improve healthy food and beverage choices. American Journal of Public Health, 102(3): 527-533.
· Wartella, E., Lichtenstein, A. and Boon, C. (2010). Front-of-Package Nutrition Rating Systems and Symbols: Phase 1 Report. Washington DC: The National Academies Press.
· Zafar, M.Z., Hashim, N.A. and Halim, F. (2016). Food label makes individual healthy. Journal of Scientific Research and Development, 3(1): 68-76.
