Mohd Roslan, Anis Hazirah (2021) The comparison of nutrition facts and composition claims by different categories of commercial complementary food products in Johor Bahru. [Project Paper] (Submitted)
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Abstract
Previous research found that some Commercial Complementary Foods (CCFs) have high levels of sugar and sodium, but this has not been studied in the Malaysian market. This study aims to compare nutrition facts and composition claims according to the products category in Johor Bahru. Using stratified sampling method, the food labels, ingredient list and composition claims of 250 CCFs products were recorded through photography method in five randomly selected supermarkets in Johor Bahru. Products were categorized into dry cereals, simple purees, and finger foods, and were classified into low/high sugar and sodium contents according to the cut-off amount by WHO. There were 63 (25.2%) dry cereals, 86 (34.4%) simple purees and 101 (40.4%) finger foods products that were available at selected supermarkets. Calories content was higher in finger foods (403.10 kcal ± 45.35 kcal) than dry cereals (367.30 kcal ± 76.37 kcal) and simple purees (80.80 kcal ± 62.57 kcal), (p<0.001). Contrarily, protein was higher in dry cereals (10.36g ± 4.06g) than finger foods (7.40g ± 4.31g) and simple purees (1.39g ± 2.35g), (p<0.001). Total fat was higher in finger foods (6.27g ± 7.16g) than dry cereals (4.50g ± 3.96g) and simple purees (1.16g ± 2.00g), (p<0.001). Consistently, carbohydrate was higher in finger foods (77.44g ± 15.30g) than dry cereals (71.34g ± 18.02g) and simple purees (14.74g ± 10.12g), (p<0.001). Finger foods also had higher total sugar (13.95g ± 12.83g), followed by simple purees (10.64g ± 4.5g) and dry cereals (6.51g ± 8.9g), (p<0.001). Additionally, finger foods had higher sodium levels (145.92g ± 145.9g) than dry cereals (89.48g ± 120.1g) and simple purees (31.72g ± 48.4g), (p<0.001). Most of the products (84.4%) had composition claims. Based on the WHO cut-off, eight (3.8%) products were excess in sugar which was all finger foods. Whereas 88 (37.6%) CCFs contained excessive sodium, the highest number was finger foods (54.5%), followed by dry cereals (22.7%) and simple 9 purees (22.7%). Early consumption of high-sugar and sodium foods increases the risk of developing obesity, hypertension, and dental cavities later in life.
| Item Type: | Project Paper |
|---|---|
| Faculty: | Faculty of Medicine and Health Science |
| Depositing User: | Ms Norafizah Radzuan |
| Date Deposited: | 04 Sep 2023 06:50 |
| Last Modified: | 04 Sep 2023 06:50 |
| URI: | http://psaspb.upm.edu.my/id/eprint/1297 |
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