Nutritional quality and use of claims in products with added micronutrients
Year: 2025
Type: article
Abstract: OBJECTIVE: To analyze the association between the addition of micronutrients and the use of health and nutrition claims (HNC) in processed and ultra-processed products, and to evaluate whether this association differs according to the nutritional quality. MATERIALS AND METHODS: This cross-sectional study utilized data from 17 264 packaged foods and beverages available in major supermarket chains in Mexico City in 2017. Information was obtained from the front-of-packages (for HNC), nutrition facts table (energy and nutrients of concern), and ingredient lists (sources of micronutrients). RESULTS: 25% (95%CI: 26.8,28.3%) of products reported added micronutrients. In this group, the use of HNC was higher compared to those without added micronutrients (55.1 vs. 27.5%). Finally, the proportion of products classified as excess energy (PR 1.11, 95%CI: 1.07,1.16), free sugars (PR 1.09, 95%CI: 1.04,1.15), and with non-sugar sweeteners (PR 4.05, 95%CI: 3.64,4.50) were higher in products that displayed HNC and with micronutrients added compared to products without HNC and micronutrients. CONCLUSION: The addition of micronutrients was more frequent in ultra-processed products that displayed HNC and products excessive in energy, free sugars or those containing non-sugar sweeteners.
Source: Salud Pública de México
DOI: 10.21149/15643
Language: English
Field: Medicine
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W4407835377