Evaluation of the accuracy of Sodium content labelling within ready meal food products
University of Wales Institute Cardiff
MetadataShow full item record
Introduction There is much debate as to the accuracy of food labelling, in particular the labelling of micronutrients such as sodium (Na) throughout food products. Elevated levels of Na within the diet directly increase a person’s blood products and therefore hypertension as well as indirectly increasing a person’s cardiovascular risk. Reducing dietary Na consumption is therefore important in order to reduce cardiovascular risk. If food labelling is inaccurately portraying the Na content of products it becomes more difficult and maybe even impossible for a consumer to choice a low Na product. This study evaluates the actual Na content of ready meal products and compares that to the data portrayed on the packet. Methods The Mohr method, flame photometric method and atomic absorption spectroscopy will be the methods of analysis used to analyse the Na content of the food products. Results A significant Pearson’s correlation was observed between all three of the analytical methods within our laboratories with p-values below 0.05; however the correlation between the packet data and the analytical methods did not reach statistical significance. Regression analysis illustrated that the packet data was an underestimation within both the flame photometric and atomic absorption methods, showing only about 70% and 79% respectively of the actual content. There was high under-reporting within the healthy and expensive range products with the flame photometric method illustrating an increased Na content of 0.14g/100g, within the healthy product ranges. The flame photometric analytical method also showed an increase in Na of 0.105g/100g within the expensive range products. There was an overall decrease in Na content from the analytical methods compared to that of the packet data, with an over report of 0.054g/100g Na within the Mohr method of analysis. The grams of protein to every gram of Na are highest within the expensive range and lowest in the healthy range products. Conclusions The data portrayed on the packaging of the food products that we analysed was in general a misrepresentation of the actual Na content of the products. More detailed research with a larger sample size would increase the accuracy of the results obtained within this study.
Showing items related by title, author, subject and abstract.
Analysing the actual content of sodium in sweet ready-made meals compared to what is stated on its label and how this could cause an affect on health. Parry, Sarah (University of Wales Institute Cardiff, 2012)Introduction Food-labelling is a successful intervention to help the public with no dietary knowledge to understand what products are healthy and what products should be avoided. Sodium is one component that needs to be ...
Irwin, Gareth; Hanton, Sheldon; Kerwin, David G. (Routledge, 2004-10-01)This paper focused on identifying domain specific knowledge of gymnastic coaching. Detailed semi-structured interviews and inductive content analysis were employed to discover the nature and origins of elite coaching ...
Bailey, Adam (Cardiff Metropolitan University, 2011)The focus of this dissertation was to investigate the motivations of sponsors who support run race events in Wales. Specific objectives included the evaluation of the role of sponsors within run race events and to discover ...