Poster Topical Area: Community and Public Health Nutrition

Location: Auditorium

Poster Board Number: 24

P06-003 - Comparison of the nutrient composition of foods and beverages from 2010 to 2015 using the Canadian Nutrient File

Monday, Jun 11
8:00 AM – 3:00 PM

Objectives: With the growing burden of overweight and obesity, public health initiatives at the nutrient level (e.g. reformulation/labeling) have been proposed as complementary strategies to improve overall diet quality. However, the success of these approaches in enabling Canadians to make healthier food choices in part relies on monitoring the nutrient composition of products in the food supply. Therefore, the objective of this study was to compare the nutrient composition of foods and beverages in the Canadian Nutrient Files (CNF) 2010 to 2015.

CNF 2010 and 2015 are the national nutrient composition database of 5807 and 5690 common foods and beverages in Canada, respectively. 16 of the 23 food categories in CNF were analysed, chosen to reflect the majority of foods consumed. Mann-Whitney U Test for independent samples was used to assess differences in distribution of the nutrient values (sodium, sugar, fat, saturated fat and energy) from 2010 to 2015.

Results: Cross-sectional analysis of CNF 2010 and 2015 databases indicated that soups, sauces and gravies had significant reductions in sodium, fat, and saturated fat levels. There were significant reductions in sodium (-55%) and energy (-20%) levels (p<0.05) but no differences in fat (-37%, p=0.08) and saturated fat (-37%, p=0.05) for dairy and egg products. Sausages and luncheon meats had significant reductions in fat (-16%, p<0.05) but not in sodium, saturated fat or energy levels. Increases in sodium were seen for some categories. Sugar levels were not significantly different for any of the sugar-relevant categories. No other categories were found to have differences in any of the nutrients to limit (Reference Figure 1).

Modest reductions in nutrients to limit for some categories were observed, whereas the nutrient composition of other categories remained relatively stable from 2010 to 2015. The observed differences may be linked to introduction of new products and/or removal of other products or the extent of updated data in 2015. The implementation of recent public health approaches may potentially drive change in the food supply. However CNF 2015 has not been updated for all nutrients and/or products, it is likely that an updated food database may provide a better assessment of change.

Funding Source: Mavra Ahmed is funded by Mitacs Elevate Postdoctoral Fellowship.
Percent difference in nutrients to limit (sodium, sugar, fat, saturated fat, and energy) for 16 categories from CNF 2010 to 2015

CoAuthors: Gabriel Masset – Nestle Research Center; Mary L'Abbe – University of Toronto

Mavra Ahmed

Mitacs Elevate Postdoctoral Fellow
University of Toronto
Toronto, Ontario, Canada