Table 2.
Proportion of products carrying nutrient content claims per Schedule Ma food categories in FLIP 2010-2013
| Nutrient Content Claimsb,c | FLIP 2010d | FLIP 2013f | p value overallg | ||||||
|---|---|---|---|---|---|---|---|---|---|
| Top food categories carrying nutrient content claims in FLIP 2010a,e | Top food categories carrying nutrient content claims in FLIP 2010a,e | ||||||||
| n | % | Food Categorya | % | n | % | Food Categorya | % | ||
| Vitamins and minerals | 1512 | 14.4% | Meal Replacements | 42.1% | 2319 | 15.2% | Meal Replacements | 87.3% | 0.095 |
| Any vitamin or mineral claim containing the following: “contains”, “source of”, “contains X essential nutrients”, “high in”, “higher in...”, “reduced”, “free” | Fruit and Fruit Juices | 34.0% | Fruit and Fruit Juices | 48.8% | |||||
| Dairy Products and Substitutes | 30.0% | Dairy Products and Substitutes | 43.8% | ||||||
| Cereals and Other Grain Products | 27.9% | Cereals and Other Grain Products | 25.2% | ||||||
| Vegetables | 23.9% | Vegetables | 19.4% | ||||||
| Total fat | 1631 | 15.6% | Soups | 53.0% | 1828 | 12.0% | Soups | 40.1% | <0.001 |
| Free of fat, low in fat, reduced in fat, lower in fat, (%) fat free, no added fat | Cereals and Other Grain Products | 29.3% | Desserts | 26.2% | |||||
| Egg and Egg Substitutes | 27.0% | Egg and Egg Substitutes | 23.2% | ||||||
| Desserts | 26.9% | Dairy Products and Substitutes | 21.9% | ||||||
| Dairy Products and Substitutes | 25.3% | Cereals and Other Grain Products | 20.9% | ||||||
| Trans fat | 1622 | 15.5% | Potatoes, Sweet Potatoes and Yams | 46.3% | 1710 | 11.2% | Potatoes, Sweet Potatoes and Yams | 37.1% | <0.001 |
| Free of trans fat, reduced in trans fat | Snacks | 44.2% | Snacks | 33.1% | |||||
| Bakery Products | 36.4% | Bakery Products | 26.5% | ||||||
| Fats and Oils | 28.2% | Fats and Oils | 24.7% | ||||||
| Miscellaneous category | 26.3% | Salads | 21.4% | ||||||
| Fibre | 1039 | 9.9% | Legumes | 47.6% | 1249 | 8.2% | Legumes | 43.3% | <0.001 |
| Source of fibre, high source of fibre, very high source of fibre, more fibre | Cereals and Other Grain Products | 38.7% | Cereals and Other Grain Products | 33.5% | |||||
| Soups | 18.6% | Combination Dishes | 13.3% | ||||||
| Snacks | 15.9% | Snacks | 13.0% | ||||||
| Bakery Products | 13.4% | Nuts and Seeds | 12.3% | ||||||
| Saturated fat | 908 | 8.7% | Potatoes, Sweet Potatoes and Yams | 33.7% | 893 | 5.8% | Potatoes, Sweet Potatoes and Yams | 27.1% | <0.001 |
| Free of saturated fat, low in saturated fat, reduced in saturated fat, lower in saturated fat | Fats and Oils | 27.6% | Fats and Oils | 24.5% | |||||
| Meal Replacements | 24.6% | Salads | 17.1% | ||||||
| Bakery Products | 18.2% | Bakery Products | 13.8% | ||||||
| Snacks | 14.7% | Marine and Fresh Water Animals | 12.7% | ||||||
| Cholesterol | 676 | 6.5% | Egg and Egg Substitutes | 27.0% | 803 | 5.3% | Egg and Egg Substitutes | 23.2% | <0.001 |
| Free of cholesterol, low in cholesterol, reduced in cholesterol, lower in cholesterol | Potatoes, Sweet Potatoes and Yams | 25.3% | Potatoes, Sweet Potatoes and Yams | 21.4% | |||||
| Fats and Oils | 18.3% | Fats and Oils | 16.4% | ||||||
| Bakery Products | 15.6% | Bakery Products | 11.7% | ||||||
| Snacks | 9.1% | Snacks | 7.8% | ||||||
| Sugar | 418 | 4.0% | Fruit and Fruit Juices | 27.3% | 785 | 5.1% | Fruit and Fruit Juices | 30.8% | <0.001 |
| Free of sugars, reduced in sugars, lower in sugars, no added sugars | Beverages | 13.6% | Beverages | 17.0% | |||||
| Sugars and Sweets | 5.1% | Nuts and Seeds | 9.5% | ||||||
| Desserts | 4.8% | Dairy Products and Substitutes | 7.1% | ||||||
| Fats and Oils | 4.8% | Desserts | 6.4% | ||||||
| Sodium | 474 | 4.5% | Soups | 17.7% | 755 | 4.9% | Nuts and Seeds | 24.1% | 0.121 |
| Free of sodium, low in sodium, reduced in sodium, lower in sodium, no added sodium, lightly salted | Cereals and Other Grain Products | 14.9% | Soups | 19.5% | |||||
| Nuts and Seeds | 11.0% | Cereals and Other Grain Products | 11.5% | ||||||
| Potatoes, Sweet Potatoes and Yams | 7.4% | Vegetables | 9.4% | ||||||
| Vegetables | 7.1% | Snacks | 8.4% | ||||||
| Protein | 221 | 2.1% | Egg and Egg Substitutes | 13.5% | 450 | 2.9% | Meal Replacements | 43.6% | <0.001 |
| Source of protein, excellent source of protein, more protein | Marine and Fresh Water Animals | 9.5% | Egg and Egg Substitutes | 17.9% | |||||
| Meat, Poultry, Their Products and Substitutes | 9.2% | Dairy Products and Substitutes | 13.6% | ||||||
| Dairy Products and Substitutes | 9.2% | Salads | 12.9% | ||||||
| Meal Replacements | 7.0% | Meat, Poultry, Their Products and Substitutes | 11.7% | ||||||
| Polyunsaturated fatty acids (PUFAs) | 346 | 3.3% | Marine and Fresh Water Animals | 30.4% | 445 | 2.9% | Marine and Fresh Water Animals | 31.8% | 0.076 |
| Source of omega-3 PUFAs, source of omega-6 PUFAs | Egg and Egg Substitutes | 21.6% | Fats and Oils | 17.8% | |||||
| Fats and Oils | 19.8% | Egg and Egg Substitutes | 16.1% | ||||||
| Salads | 5.0% | Salads | 11.4% | ||||||
| Bakery Products | 3.1% | Nuts and Seeds | 7.7% | ||||||
| Energy/Calories | 261 | 2.5% | Beverages | 27.6% | 387 | 2.5% | Meal Replacements | 29.1% | 0.829 |
| Free of energy, low in energy, reduced in energy, lower in energy, source of energy, more energy, light in energy | Meal Replacements | 19.3% | Beverages | 26.6% | |||||
| Fats and Oils | 6.5% | Fats and Oils | 6.5% | ||||||
| Sugars and Sweets | 6.4% | Sugars and Sweets | 3.7% | ||||||
| Desserts | 4.0% | Fruit and Fruit Juices | 3.2% | ||||||
| Lean | 86 | 0.80% | Meat, Poultry, Their Products and Substitutes | 12.9% | 69 | 0.5% | Meat, Poultry, Their Products and Substitutes | 7.4% | <0.001 |
| Lean, extra lean | Snacks | 0.2% | Marine and Fresh Water Animals | 0.7% | |||||
aFood categories defined as per Schedule M of the Food and Drug Regulations [13, 27]
bAll approved variations in wording were included
cClassified according to Canadian regulations (sections B.01.503 to B.01.513 of the Food and Drug Regulations) [13]
dNumber and proportion of foods carrying each type of nutrient content claim in FLIP 2010 (n = 10,487), as reported in Schermel et al., APNM, 2013;38(6):666-672 [24]
eProportion of foods carrying a nutrient content claim in the top Schedule M food categories
fNumber and proportion of foods carrying each type of nutrient content claim in FLIP 2013 (n = 15,286)
gStatistical difference in the overall proportion of foods carrying nutrient content claims between 2010 and 2013. A p value of <0.05 was considered statistically significant