Food product compositon

Variation in the food composition within food groups provides an indication of the room for improvement for food reformulation. Insight in current food composition may be useful to decide on future actions e.g. to set (voluntary) maximum levels of salt, saturated fat, sugars and/or energy for certain food groups.

Important dietary sources of salt, saturated fat and calories are similar in developed countries *. For sodium, important sources include bread and cereal products, mixed dishes, meat, poultry, fish and eggs,  and dairy products (e.g. cheese) *. Important sources of saturated fat are snacks and sweets, dairy products, fats and oils, meat, poultry, fish, and eggs, and mixed dishes.

The pie figures show the major food groups for intake of sodium, saturated fat, mono- and disaccharides in the Netherlands, based on the Dutch food consumption survey 2007-2010.  

Contribution of the consumption of salt
Contribution to the consumption of saturated fatty acids per product group (%)
Contribution to the consumption of mono- and disaccharides per product group percentage

For sugars important sources include dairy products, non-alcoholic beverages (e.g. soft drinks and soda), candy, sugar and sugary foods, cakes, cookies and pastry, and bread and cereal products (*,**).

Variation in the food composition within food groups provides an indication of the room for improvement for food reformulation. Insight in current food composition may be useful to decide on future actions e.g. to set (voluntary) maximum levels of salt, saturated fat, sugars and/or energy for certain food groups.
  

 

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