Cargando…

Is the List of Ingredients a Source of Nutrition and Health Information in Food Labeling? A Scoping Review

Nutrition labelling is any description intended to inform consumers about the nutritional properties of a food product and has focused primarily on nutrients. However, literature has shown that the nutritional quality of packaged foods is not limited to the amount of nutrients, considering that indi...

Descripción completa

Detalles Bibliográficos
Autores principales:	Kraemer, Mariana V. S., Fernandes, Ana Carolina, Chaddad, Maria Cecília C., Uggioni, Paula L., Bernardo, Greyce L., Proença, Rossana P. C.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10647387/ https://www.ncbi.nlm.nih.gov/pubmed/37960166 http://dx.doi.org/10.3390/nu15214513

Ejemplares similares

Serving Size and Nutrition Labelling: Implications for Nutrition Information and Nutrition Claims on Packaged Foods
por: Kliemann, Nathalie, et al.
Publicado: (2018)

Food additives in childhood: a review on consumption and health consequences
por: Kraemer, Mariana Vieira dos Santos, et al.
Publicado: (2022)

Consumers' Response to Sugar Label Formats in Packaged Foods: A Multi-Methods Study in Brazil
por: Scapin, Tailane, et al.
Publicado: (2022)

Trans-Fat Labeling in Packaged Foods Sold in Brazil Before and After Changes in Regulatory Criteria for Trans-Fat-Free Claims on Food Labels
por: de Barros, Beatriz Vasconcellos, et al.
Publicado: (2022)

Use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals in Brazil
por: Bez Batti, Érika Arcaro, et al.
Publicado: (2022)

Vegetable Consumption and Factors Associated with Increased Intake among College Students: A Scoping Review of the Last 10 Years
por: Mello Rodrigues, Vanessa, et al.
Publicado: (2019)

University Students' Knowledge and Perceptions About Concepts, Recommendations, and Health Effects of Added Sugars
por: Santana, Isabela Paz, et al.
Publicado: (2022)

Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students – study protocol
por: Bernardo, Greyce Luci, et al.
Publicado: (2017)

Caregivers’ Understanding of Ingredients in Drinks Served to Young Children: Opportunities for Nutrition Education and Improved Labeling
por: Jensen, Melissa L, et al.
Publicado: (2021)

Tenebrio molitor as a Clean Label Ingredient to Produce Nutritionally Enriched Food Emulsions
por: Aybar, Maribel, et al.
Publicado: (2023)

Affordable Processing of Edible Orthopterans Provides a Highly Nutritive Source of Food Ingredients
por: Fombong, Forkwa Tengweh, et al.
Publicado: (2021)

Diet & Nutrition: Hyperactive Ingredients?
por: Barrett, Julia R.
Publicado: (2007)

Natural personal care products—analysis of ingredient lists and legal situation
por: Klaschka, Ursula
Publicado: (2016)

The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value
por: Gomez-Zavaglia, Andrea, et al.
Publicado: (2019)

Assessment of the Nutritional Value of Traditional Vegetables from Southern Chile as Potential Sources of Natural Ingredients
por: Opazo-Navarrete, Mauricio, et al.
Publicado: (2021)

World list of seed sources /
Publicado: (1996)

CLUMSG Library Source : Listing
por: Pacheco, A
Publicado: (1989)

Getting the food list ‘right’: an approach for the development of nutrition-relevant food lists for household consumption and expenditure surveys
por: Bell, Winnie, et al.
Publicado: (2018)

Fucoxanthin: A Promising Medicinal and Nutritional Ingredient
por: Zhang, Hui, et al.
Publicado: (2015)

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
por: Rangel-Vargas, Esmeralda, et al.
Publicado: (2021)

The utility of algae as sources of high value nutritional ingredients, particularly for alternative/complementary proteins to improve human health
por: Wu, Jia Yee, et al.
Publicado: (2023)

Ready-to-Eat Innovative Legumes Snack: The Influence of Nutritional Ingredients and Labelling Claims in Italian Consumers’ Choice and Willingness-to-Pay
por: Petrontino, Alessandro, et al.
Publicado: (2023)

Phthalate and Organophosphate Plasticizers in Nail Polish: Evaluation of Labels and Ingredients
por: Young, Anna S., et al.
Publicado: (2018)

Nutritional Sustainability Inside–Marketing Sustainability as an Inherent Ingredient
por: Bornkessel, Sabine, et al.
Publicado: (2019)

Editorial: Immunomodulatory Functions of Nutritional Ingredients in Health and Disease
por: Sun, Jia, et al.
Publicado: (2019)

Processing of ingredients and diets and effects on nutritional value for pigs
por: Rojas, Oscar Javier, et al.
Publicado: (2017)

Effectiveness of Nutritional Ingredients on Upper Gastrointestinal Conditions and Symptoms: A Narrative Review
por: Schulz, Rebekah M., et al.
Publicado: (2022)

Dendrobium: Sources of Active Ingredients to Treat Age-Related Pathologies
por: Cakova, Veronika, et al.
Publicado: (2017)

Hazelnut Shells as Source of Active Ingredients: Extracts Preparation and Characterization
por: Di Michele, Alessandro, et al.
Publicado: (2021)

Allergen Labeling for Eggs as Ingredients of Pre-packaged Foods (Food-allergy)
Publicado: (2021)

Nutritive Value Variation of Paunch Manure as an Alternative Feed Ingredient
por: Garcia, Taylor Jacob, et al.
Publicado: (2021)

Nutritional Potentials of Atypical Feed Ingredients for Broiler Chickens and Pigs
por: Babatunde, Olufemi Oluwaseun, et al.
Publicado: (2021)

Roles of plant‐based ingredients and phytonutrients in canine nutrition and health
por: Tanprasertsuk, Jirayu, et al.
Publicado: (2021)

Vegan milk and egg alternatives commercialized in Brazil: A study of the nutritional composition and main ingredients
por: Romão, Bernardo, et al.
Publicado: (2022)

Dairy and Fruit Listed as Main Ingredients Improve NRF8.3 Nutrient Density Scores of Children's Snacks
por: Drewnowski, Adam, et al.
Publicado: (2020)

Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds
por: Albergamo, Ambrogina, et al.
Publicado: (2021)

Scope of claim coverage in patents of fufang Chinese herbal drugs: Substitution of ingredients
por: Wang, Xinsheng, et al.
Publicado: (2011)

Nutritional Interventions in Children with Brain Injuries: A Systematic Review
por: Colonetti, Tamy, et al.
Publicado: (2021)

ExplorEnz: the primary source of the IUBMB enzyme list
por: McDonald, Andrew G., et al.
Publicado: (2009)

Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion
por: Lundén, Saara, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_s5of3fh38lm3q3hff182gk9e1b