Verifying the Use of Food Labeling Data for Compiling Branded Food Databases: A Case Study of Sugars in Beverages

Edvina Hafner; Živa Lavriša; Maša Hribar; Sanja Krušič; Anita Kušar; Katja Žmitek; Mihaela Skrt; Nataša Poklar Ulrih; Igor Pravst

doi:10.3389/fnut.2022.794468

Verifying the Use of Food Labeling Data for Compiling Branded Food Databases: A Case Study of Sugars in Beverages

Front Nutr. 2022 Feb 3:9:794468. doi: 10.3389/fnut.2022.794468. eCollection 2022.

Authors

Edvina Hafner^{1

2}, Živa Lavriša¹, Maša Hribar¹, Sanja Krušič¹, Anita Kušar¹, Katja Žmitek^{1

3}, Mihaela Skrt², Nataša Poklar Ulrih², Igor Pravst^{1

2

3}

Affiliations

¹ Nutrition and Public Health Research Group, Nutrition Institute, Ljubljana, Slovenia.
² Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia.
³ VIST-Faculty of Applied Sciences, Ljubljana, Slovenia.

Abstract

Branded food composition databases are an important tool for research, education, healthcare, and policy making, amongst others. Such databases are typically compiled using food labeling data without chemical analyses of specific products. This study aimed to verify whether the labeled sugar content in sugar-sweetened beverages (SSBs) corresponds to the actual sugar content in these products, thus enabling food monitoring studies to be conducted. A secondary objective was to determine the specific types of sugars in these SSBs. A case study was conducted using market share-driven sampling of these beverages from the Slovenian food supply. On the basis of nationwide yearly sales data, 51 best-selling products were sampled in 2020 and analyzed using high-performance liquid chromatography. This sales-driven approach to sampling has been shown to be very useful for conducting food monitoring studies. With the careful selection of a small proportion of available products, we finished with a manageable sample size, reflecting the composition of a majority (69%) of the national market share volume. The analyzed total sugar content was compared with labeled data, within the context of the European Union's regulatory labeling tolerances. In all samples, the sugar content was within the tolerance levels. The most common (N = 41) deviation was within ±10% of the labeled sugar content. In the subcategories, the differences between the analyzed and labeled median sugar contents were not statistically significant. Sucrose was most commonly (N = 36; 71%) used for sweetening, suggesting that the proportion of fructose in most SSBs was around 50%. A higher fructose content was only observed in beverages with fructose-glucose syrup or a higher content of fruit juice. The study results show that the labeled sugar content information in SSBs is reliable and can be used to compile branded food databases and monitor the nutritional quality of foods in the food supply.

Keywords: HPLC; added sugar; beverages; database; food composition; reformulation.