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Iron Content of Commercially Available Infant and Toddler Foods in the United States, 2015.

ABSTRACT: OBJECTIVES:To describe the iron content of commercially available infant and toddler foods. METHODS:Nutrition Facts label data were used from a 2015 database of 1037 commercial infant and toddler food and drink products. Products were grouped into food categories on the basis of name, ingredients, target age, and reference amounts customarily consumed (RACC). Mean and median iron content per 100 g and per RACC were calculated. The proportion of products considered good and excellent sources of iron were determined on the basis of percent daily value (% DV) thresholds. RESULTS:Among products marketed for infants (aged 4-12 months), infant cereals had the highest mean (6.19 mg iron per RACC; 41.25 iron mg per 100 g) iron content. Among products marketed for toddlers (aged 12-36 months), vegetable-based mixtures or meals contained the highest mean iron in mg per RACC (mean: 2.97 mg) and dry, grain-based desserts had the highest mean iron in mg per 100 g (mean: 6.45 mg). Juice and drink products had the lowest mean iron contents in both infant and toddler products. CONCLUSIONS:Most commercially available infant cereals are considered to be an excellent source of iron, likely from fortification, but wide variability was observed in iron content by food category. Products that are considered good or excellent sources of iron (?10% DV) can help consumers identify products with higher iron content, such as infant cereals or toddler vegetable-based mixtures/meals.

SUBMITTER: Bates M

PROVIDER: S-EPMC7469030 | biostudies-literature | 2020 Aug

REPOSITORIES: biostudies-literature

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Iron Content of Commercially Available Infant and Toddler Foods in the United States, 2015.

Bates Marlana M Gupta Priya M PM Cogswell Mary E ME Hamner Heather C HC Perrine Cria G CG

Nutrients 20200813 8

<h4>Objectives</h4>To describe the iron content of commercially available infant and toddler foods.<h4>Methods</h4>Nutrition Facts label data were used from a 2015 database of 1037 commercial infant and toddler food and drink products. Products were grouped into food categories on the basis of name, ingredients, target age, and reference amounts customarily consumed (RACC). Mean and median iron content per 100 g and per RACC were calculated. The proportion of products considered good and excelle ...[more]

PMID: 32823695

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Project description:Introduction Plant-based yogurts are sustainable alternatives to dairy yogurts, but a nutritional comparison of plant-based yogurts within the context of dairy yogurts has not yet been applied to commercially available products in the United States. Dairy yogurts provide significant dietary nutrients, and substituting plant-based yogurts may have unintended nutritional consequences. The objective of this study was to compare the macronutrient and micronutrient values of commercially available plant-based and dairy yogurts launched between 2016 and 2021. Methods Nutritional information for yogurts were collected through Mintel Global New Products Database, and products were categorized according to their primary ingredient. Regular-style yogurts (n = 612) were included in this study: full-fat dairy (n = 159), low and nonfat dairy (n = 303), coconut (n = 61), almond (n = 44), cashew (n = 30), and oat (n = 15). We utilized the Nutrient Rich Foods (NRF) Index, a comprehensive food guidance system that assigns a score based on the nutrient density of individual foods. This allowed us to compare the nutritional density of the yogurts based on nutrients to encourage (protein, fiber, calcium, iron, potassium, vitamin D) and nutrients to limit (saturated fat, total sugar, sodium). Results Compared to dairy yogurts, plant-based yogurts contained significantly less total sugar, less sodium, and more fiber. However, plant-based yogurts contained significantly less protein, calcium, and potassium than dairy yogurts. The yogurts were ranked from the highest to lowest nutrient density based on the NRF Index as follows: almond, oat, low and nonfat dairy, full-fat dairy, cashew, and coconut. Almond yogurts scored significantly higher than all other yogurts, indicating the highest nutrient density. Discussion The highest NRF scores were awarded to almond and oat yogurts, likely a result of their low levels of total sugar, sodium, and saturated fat. By applying the NRF model to plant-based and dairy yogurts, we have identified opportunities for the food industry to improve the formulation and nutritional composition of plant-based yogurts. In particular, fortification is an opportunity to improve plant-based yogurt nutritional properties.

Dataset Information

Iron Content of Commercially Available Infant and Toddler Foods in the United States, 2015.

Publications

Iron Content of Commercially Available Infant and Toddler Foods in the United States, 2015.

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