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Packaged baby and toddler foods: questions of sugar and sodium
Author(s) -
Elliott C. D.,
Conlon M. J.
Publication year - 2015
Publication title -
pediatric obesity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.226
H-Index - 69
eISSN - 2047-6310
pISSN - 2047-6302
DOI - 10.1111/j.2047-6310.2014.223.x
Subject(s) - toddler , sugar , medicine , added sugar , dietary sucrose , environmental health , context (archaeology) , food science , sodium , psychology , developmental psychology , biology , chemistry , paleontology , organic chemistry
Summary Background Sugar and sodium levels in packaged foods is a critical consideration when it comes to the public health of Americans, yet little is known about the sugar and salt contained in packaged foods targeted at our youngest consumers. Objectives To examine the sugar and sodium content of packaged baby and toddler foods sold in the American marketplace and to evaluate them in light of current intake recommendations and the current policy context. Methods Content analysis of baby and toddler foods ( n = 240) found in nine US retail stores. Summary statistics were created for sugar and sodium; the products' per‐serving sodium levels were assessed in light of the US Institute of Medicine's dietary reference intakes while the products' sugar levels were evaluated in light of American Heart Association recommendations. Results Fifty‐eight percent of the products assessed either have a high level of sodium or >20% of calories from sugar. Sodium levels in toddler foods were of concern in certain product categories (i.e., toddler entrées) and 15% of toddler foods exceeded the ‘moderate level’ recommended for sodium. Sugar levels were high in 45% of the products coded, and over half of those products – 56% – were designed for babies. More than one in six products had sugar as the first or second ingredient. Conclusions Baby and toddler foods are not, by definition, ‘healthy’ foods and some exceed normal expectations for sugar and sodium. A policy opportunity exists to consider placing limits on the allowable levels of sugar and sodium in these packaged food products.