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Inadequate iron intake and iron deficiency are recognised as a public health problem in the population at large, and particularly in specific subpopulations. Dietary iron intake was analysed using data of the national Slovenian food consumption study, SI.Menu (n = 1248 subjects; 10–74 years), while iron status was evaluated with laboratory analyses of blood haemoglobin, serum ferritin, and iron concentration in samples, collected in the Nutrihealth study (n = 280, adults). The estimated daily usual population-weighted mean iron intakes ranged from 16.0 mg in adults and the elderly to 16.7 in adolescents, and were lower in females for all three age groups. The main dietary iron sources in all the age groups were bread and bakery products, meat (products), fruit, and vegetables. The highest prevalence of haemoglobin anaemia was observed in females aged 51–64 years (6.7%). Critically depleted iron stores (ferritin concentration < 15 µg/L) were particularly found in premenopausal females (10.1%). Factors influencing low haemoglobin, ferritin, and iron intake were also investigated. We observed significant correlations between iron status with meat and fish intake, and with iron intake from meat and fish, but not with total iron intake. We can conclude that particularly premenopausal females are the most fragile population in terms of inadequate iron intake and iron deficiency, which should be considered in future research and public health strategies.

Objective:Consumption of trans-fatty acids (TFA) is a well-established risk factor for CVD morbidity and mortality. Our objective was to investigate TFA levels in Slovenian food supply.Design:Cross-sectional study.Setting:Selected foods (n 282) were purchased in Slovenia (2016), and the TFA content was determined. The sample included pre-packed foods with/without declared partially hydrogenated vegetable oils (PHO), as well as non-pre-packed foods. A sales-weighting approach was used to ponder different market shares of the products.Results:While the majority of the investigated samples had low levels of TFA, up to 6·8 g of TFA per 100 g of food was observed in certain foods. Within pre-packed foods (n 207), the highest proportion of samples with high TFA levels was found among cookies with labelled PHO: 69 % (n 18) would exceed European Union regulatory TFA limit (2 g industrial TFA per 100 g of fats), which will be implemented in April 2021. Among the investigated non-pre-packed foods (n 75), only croissants contained notable TFA levels (mean 0·90 (sd 0·97); maximum 3·3 g/100 g), with about half of the samples exceeding 2 g TFA per 100 g of fats.Conclusions:In 2016, some foods in Slovenian food supply still contained notable amounts of TFA. Foods with listed PHO as an ingredient were usually higher in TFA as compared with foods not labelled to contain PHO. Biscuits were identified as the most concerning category of pre-packed foods, while croissants contained highest levels of TFA within non-pre-packed foods.

Due to their specific mode of operation, military personnel are challenged physically as well as mentally. In most countries, the use of food supplements by military personnel is not regulated, and a high prevalence of supplementation is expected. However, data on this are scarce or very limited, without insights into the importance of supplementation for the intake of bioactive substances. Our goal was, therefore, to develop a study protocol to enable an assessment of the prevalence of using food supplements and an estimate of the contribution of supplementation practices to the dietary intake of specific nutrients and other compounds. The protocol was tested in a study of Slovene Armed Forces (SAF) personnel. Data were collected using an anonymous questionnaire in a sample of 470 participants from different military units—about half from the barracks located across the country, and the other half returning from military operations abroad. To provide meaningful results, we recorded the use of food supplements and functional foods available in single-sized portions (i.e., energy drinks, protein bars, etc.). Altogether, 68% of the participants reported supplementation, most commonly with vitamin, mineral, and protein supplements. Military rank, participation status in military operations, and physical activity were the main determinants of the specific supplements used. Surprisingly, a lower prevalence of overall and protein supplementation was observed in subjects returning from military operations abroad (62 vs. 74%) than in personnel stationed in barracks across Slovenia; however, the frequency of the use of energy drinks and caffeine supplements was higher in this population (25 vs. 11%). The study design allowed for estimations of the daily intake of supplemented bioactive compounds. We describe the challenges and approaches used in the study to support similar studies in the future and within other populations.

Consumption of trans fatty acids (TFAs) has been unequivocally linked to several adverse health effects, with the increased risk of cardiovascular disease being one of the most well understood. To reduce TFA-related morbidity and mortality, several countries have imposed voluntary or mandatory measures to minimize the content of industrial TFAs (iTFAs) in the food supply. In 2018, Slovenia introduced a ban on iTFAs on top of preceding voluntary calls to industry to reduce its use of partially hydrogenated oils (PHOs) as the main source of iTFAs. To investigate the consumption of TFAs, data available from the nationally representative dietary survey SI.Menu were analyzed. The survey consisted of two 24-h non-consecutive day recalls from 1248 study participants from three age groups (10&ndash, 17, 18&ndash, 64, 65&ndash, 74 years old), combined with socio-demographic, socio-economic, and lifestyle parameters. The analyses demonstrated that, on average, TFAs accounted for 0.38&ndash, 0.50% of total energy intake (TEI). However, 13% of adolescents, 29.4% of adults, and 41.8% of the elderly population still consumed more than 0.50% TEI with TFAs. The main sources of TFAs in the diet were naturally present TFAs from butter, meat dishes, and meat products, regardless of the age group. Results indicate that following the reformulation activities, the major sources of TFAs in the diets of the Slovenian population now represent foods which are natural sources of TFAs.

Vitamin B12 deficiency poses a health concern, especially in vulnerable populations. Dietary vitamin B12 intake was obtained by two 24 h dietary recalls and food propensity questionnaires in a representative Slovenian cross-sectional food consumption survey, SI.Menu (n = 1248 subjects; 10–74 years). For a subgroup of 280 participants, data on serum vitamin B12 were available through the Nutrihealth study. The estimated usual population-weighted mean daily vitamin B12 intakes were 6.2 µg (adults), 5.4 µg (adolescents), and 5.0 µg (elderly). Lower intakes were observed in females. Inadequate daily vitamin B12 intake (15 µmol/L) were used as criteria for vitamin B12 deficiency. The highest deficiency prevalence was found in elderlies (7.0%), particularly in males (7.9%). Factors associated with high serum homocysteine were also investigated. In conclusion, although vitamin B12 status was generally not critical, additional attention should be focused particularly to the elderly. Nasl. z nasl. zaslona. Opis vira z dne 17. 1. 2022. Št. članka: 334. Bibligrafija. str. 18-22. ARRS ARRS ARRS

Dietary fibre has proven to promote healthy body mass and reduce the risk of non-communicable diseases. To date, in Slovenia, there were only a few outdated studies of dietary fibre intake, therefore, we explored the dietary fibre intake using food consumption data collected in the SI.Menu project. Following the EU Menu methodology, data were collected on representative samples of adolescents, adults, and elderlies using a general questionnaire, a food propensity questionnaire, and two 24 h recalls. The results indicate that the intake of dietary fibre in Slovenia is lower than recommended. The proportion of the population with inadequate fibre intakes (&lt, 30 g/day) was 90.6% in adolescents, 89.6% in adults, and 89.3% in elderlies, while mean daily fibre intakes were 19.5, 20.9, and 22.4 g, respectively. Significant determinants for inadequate dietary fibre intake were sex in adolescents and adults, and body mass index in adults. The main food groups contributing to dietary fibre intake were bread and other grain products, vegetables and fruits, with significant differences between population groups. Contribution of fruits and vegetables to mean daily dietary fibre intake was highest in elderlies (11.6 g), followed by adults (10.6 g) and adolescents (8.5 g). Public health strategies, such as food reformulation, promoting whole-meal alternatives, consuming whole foods of plant origin, and careful planning of school meals could beneficially contribute to the overall dietary fibre intake in the population.

Food additives are used for a variety of technological or processing reasons, including to add or restore colour in a food. In European Union (EU) the safety of food additives was in history assessed by the Scientific Committee on Food, while the role of risk accessor is not in hands of the European Food Safety Authority (EFSA). Only additives for which the proposed uses is considered safe are on the EU list of authorized additives. Very recently – in May 2020, a scientific opinion was published by the EFSA, concluding that TiO2 can no longer be considered as a safe food additive, and the European Commission is expected to remove it from list of authorized food additives in near future. Our aim was to investigate the trends in the use of TiO2 in the food supply. A case study was conducted in Slovenia, using two nationally representative cross-sectional datasets of branded foods. Original sample contained 49,919 pre-packed food items, while analyses was done on N=12.644 foods (6.012 and 6.632 in 2017 and 2020, respectively) from 15 food subcategories, where TiO2 was found as food additive. Overall, we observed significantly decrease in use of TiO2 (3.6% vs. 1.8%; p

Health claims on food labels are used by food manufacturers to inform consumers about the health effects of a product, and such claims can have notable effects on consumer preferences. According to regulatory definitions, health claims can be either worded or presented as images, but it is not clear under which conditions an image on a food label should be considered a health claim. This question has important practical implications, as the use of health claims is strictly regulated. The objective of this study was to determine how commonly images of the heart are used on food labels, and to investigate consumers’ perceptions of products labelled with heart images, using different degrees of health relationships. Both a food supply study (N = 10,573 foods) and experiments with consumers (N = 1000) were performed in Slovenia. The use of heart imagery on food products was very common (9%). The consumer study was conducted using a web panel. Structure of the study population was comparable with Slovenian adult population (18–65 years), according to gender and age. The questionnaire was split into conjoint analysis with constructed elements, a choice-based task with real-life elements and a consumers’ association task. The experiments showed that a heart image as part of the brand name itself—without an additional (worded) health claim—did not cause most consumers to relate it to health. However, consumers tended to strongly relate an image of the heart as part of a brand with health benefits, where the image was accompanied by a worded health claim or if the heart image was designed specifically to imply health benefits. We can conclude that the use of heart images was very common on food products, but references to health were less common. Without a health-related context, heart images could not be considered as a health claim.

Vitamin D is a pro-hormone, essential for musculo-skeletal health, normal immune system, and numerous other body functions. Vitamin D deficiency is considered as a risk factor in many conditions, and there is growing evidence of its potential role in the severity of COVID-19 outcomes. However, an alarmingly high prevalence of vitamin D deficiency is reported in many regions, and vitamin D supplementation is commonly recommended, particularly during wintertime. To reduce the risk for vitamin D deficiency in the Slovenian population during the COVID-19 pandemic, we conducted mass media intervention with an educational campaign. The objective of this study was to investigate vitamin D supplementation practices in Slovenia before and during the COVID-19 pandemic, and to determine the effects of the educational intervention on supplementation practices. Two data collections were conducted using an online panel with quota sampling for age, sex, and geographical location. A pre-intervention (N= 602, April 2020) and post-intervention (N= 606, December 2020) sampling were done during the first and second COVID-19 lockdown, respectively. We also focused on the identification of different factors connected to vitamin D supplementation, with a particular emphasis on vitamin D-related knowledge. Study results showed significant increase in vitamin D supplementation in the population. Penetration of the supplementation increased from 33% in April to 56% in December 2020. The median daily vitamin D intake in supplement users was 25 μg, with about 95% of supplement users taking safe vitamin D levels below 100 μg/daily. Vitamin D-related knowledge (particularly about dietary sources of vitamin D, the health-related impact of vitamin D, and the prevalence of deficiency) was identified as a key independent predictor of vitamin D supplementation. Based on the study findings, we prepared recommendations to support the development of effective awareness campaigns for increasing supplementation of vitamin D.

Linseed (Linum usitatissimum L.) is a traditional oilseed crop in Europe that represents a valuable alternative for cropping systems because of the high quality of the seed oil, which is being increasingly appreciated by consumers, food, cosmetic and ecomaterials industries. The aim of this study was to evaluate the influence of linseed variety and year of production in relation to weather conditions on seed yields, oil content and its quality, with a focus on human nutrition value, through a field study carried at four different locations in Slovenia. Six early French linseed varieties were studied: Recital, Niagara, Princess, Altess, Comtess and Duchess. The seed yield was significantly affected by the year of production (413 kg/ha higher in 2012 compared to 2013), the location and the variety. The environmental factors that negatively affect seed yield are high temperatures in summer, water shortage and wet and cold soil in spring. The highest seed yield was reached at mid-heavy soil (1907 kg/ha) in the region with higher precipitation amount, while the lowest on light soil (1052 kg/ha) in the region with a lower precipitation amount. Comtess and Altess varieties, followed by Duchess, would be recommendable for Slovenian environmental conditions. Comtess variety gave the significantly highest oil yield. There were no significant differences in oil content between varieties. The content of α-linolenic acid was highly related to genetic and environmental factors. The ratio of omega-3 and omega-6 fatty acids was recognized as favorable for human health for all studied varieties. The content of α-linolenic acid in seeds from the Altess, Comtess and Duchess varieties exceeded the averages of 2012 and 2013, at 50.3% and 51.6%, respectively. The omega-3:omega-6 ratio ranged from 3:1 to 4:1 among varieties.

OBJECTIVE: Consumption of trans-fatty acids (TFA) is a well-established risk factor for CVD morbidity and mortality. Our objective was to investigate TFA levels in Slovenian food supply. DESIGN: Cross-sectional study. SETTING: Selected foods (n 282) were purchased in Slovenia (2016), and the TFA content was determined. The sample included pre-packed foods with/without declared partially hydrogenated vegetable oils (PHO), as well as non-pre-packed foods. A sales-weighting approach was used to ponder different market shares of the products. RESULTS: While the majority of the investigated samples had low levels of TFA, up to 6·8 g of TFA per 100 g of food was observed in certain foods. Within pre-packed foods (n 207), the highest proportion of samples with high TFA levels was found among cookies with labelled PHO: 69 % (n 18) would exceed European Union regulatory TFA limit (2 g industrial TFA per 100 g of fats), which will be implemented in April 2021. Among the investigated non-pre-packed foods (n 75), only croissants contained notable TFA levels (mean 0·90 (sd 0·97); maximum 3·3 g/100 g), with about half of the samples exceeding 2 g TFA per 100 g of fats. CONCLUSIONS: In 2016, some foods in Slovenian food supply still contained notable amounts of TFA. Foods with listed PHO as an ingredient were usually higher in TFA as compared with foods not labelled to contain PHO. Biscuits were identified as the most concerning category of pre-packed foods, while croissants contained highest levels of TFA within non-pre-packed foods.

Nutrition is recognized as one of the leading factors influencing the growing incidence of noncommunicable diseases. Despite society experiencing a global rise in obesity, specific populations remain at risk of nutrient deficiencies. The food industry can use health claims to inform consumers about the health benefits of foods through labeling and the broader promotion of specific food products. As health claims are carefully regulated in many countries, their use is limited due to considerable investments required to fulfill the regulatory requirement. Although health claims represent a driving force for innovation in the food industry, the risk of misleading of consumers need to be avoided. The health claim scientific substantiation process must be efficient and transparent in order to meet the needs of companies in the global market, but should be based on strong scientific evidence and plausible mechanisms of actions, to ensure highest level of consumer protection. The objective of this review is to compare the possibilities for using health claims on foods in the European Union, the USA, Canada, and Australia and New Zealand. In particular, we focused on differences in the classification of claims, on the scientific substantiation processes and requirements for health claims use on foods in the selected regions. Reduction of disease risk (RDR) claims are associated with relatively similar procedures and conditions for use, whereas several notable differences were identified for other types of claims. In all cases, RDR claims must be approved prior their introduction to the market, and only a few such claims have been authorized. Much greater differences were observed concerning other types of claims.

Several studies conducted around the world showed substantial vitamin D insufficiency and deficiency among different population groups. Sources of vitamin D in the human body include ultraviolet B (UVB)-light-induced biosynthesis and dietary intake, but people&rsquo, s diets are often poor in vitamin D. Furthermore, in many regions, sun exposure and the intensity of UVB irradiation during wintertime are not sufficient for vitamin D biosynthesis. In Slovenia, epidemiological data about vitamin D status in the population were investigated through a national Nutrihealth study&mdash, an extension to the national dietary survey SI.Menu (2017/18). The study was conducted on a representative sample of 125 adult (18&ndash, 64 years) and 155 elderly (65&ndash, 74 years old) subjects, enrolled in the study in different seasons. Their vitamin D status was determined by measuring the serum 25-hydroxy-vitamin D (25(OH)D) concentration. Thresholds for vitamin D deficiency and insufficiency were 25(OH)D levels below 30 and 50 nmol/L, respectively. Altogether, 24.9% of the adults and 23.5% of the elderly were found to be vitamin D deficient, while an insufficient status was found in 58.2% and 62.9%, respectively. A particularly concerning situation was observed during extended wintertime (November&ndash, April), vitamin D deficiency was found in 40.8% and 34.6%, and insufficient serum 25(OH)D levels were observed in 81.6% and 78.8%, respectively. The results of the study showed high seasonal variation in serum 25(OH)D levels in both the adult and elderly population, with deficiency being especially pronounced during wintertime. The prevalence of this deficiency in Slovenia is among the highest in Europe and poses a possible public health risk that needs to be addressed with appropriate recommendations and/or policy interventions.

Trans fatty acid (TFA) content in foods is not regulated in most European countries. Fatty acid (FA) composition, total TFA levels, and TFA isomers were determined for 43 margarines available on the Slovenian market and 33 samples of shortenings used by food manufacturers. In most margarines, the TFA content (as a percentage of total FA) was low (0.1–0.8%), although two different margarines contained 3.1% and 6.4% TFA, respectively. In shortenings, a wider variation in TFA content (from 0.1% to 11.2%) was observed. In samples with high total TFA, trans-C18:1 was present in higher quantities than trans-C18:2 and trans-C18:3. In almost all samples, the predominant TFA isomers were elaidic acid (t9-C18:1) and t10-C18:1, followed by t11-C18:1 and (t6-t8)-C18:1. Isomers t12-C18:1 and (t13-t14)-C18:1 were also detected. Among trans-C18:2 isomers the t/c-C18:2 predominated over c/t-C18:2 and t/t-C18:2. Above 2% TFA was only found in samples labelled to contain partially hydrogenated fats. Results show a high variability in the FA composition of hard vegetable fats in the food supply, and indicate that more efficient regulation and control on the market are needed to minimize the exposure of the population to TFAs.

BackgroundWhile functional foods offer promise for public health and innovation in the food industry, the efficiency of such foods should be assured to protect consumers from misleading claims. Globally, many countries regulate the communication of the health effects of such foods to final consumers.Scope and approachIn the European Union (EU), the use of health claims was harmonized in 2006. All claims need to be scientifically assessed by the European Food Safety Authority (EFSA) and pre-approved. Implementing the regulation has involved a steep learning curve for stakeholders, resulting in many health claims being rejected. The EU-funded REDICLAIM project used existing guidance documents, analyses of Scientific Opinions on new health claim applications, and a series of interviews with experts involved in such applications to identify key points in the process of authorizing new health claims.Key findings and conclusionsRecommendations for the successful substantiation of new health claims in the EU were prepared. The substantiation of health claims is primarily based on human efficacy studies, and greater resources are required to authorize more innovative claims. The reported recommendations should be seen as a starting point for researchers in the area of nutrition and food technology, and for those dealing with functional foods, including the food industry.KeywordsFunctional foods; Health claims; Food labelling; Substantiation; Regulation; European Union

Nonalcoholic beverages are considered foodstuff, and their labeling is affected by regulations which is applicable for both foods and drinks. Nevertheless, some specific regulations are applicable for beverages only. Food-labeling legislation differs considerably between different jurisdictions, therefore it should be noted that this chapter mostly provides regulatory definitions from the European Union (EU); however, specific cases and examples from other countries are also mentioned in some sections. In the first part, general rules for labeling of foods and drinks in the EU are presented, explaining mandatory information on food packages, including nutrition declaration, and provisions related with labeling of food allergens, additives, and other ingredients. Specifics of the labeling of beverages are explained, also in relation to labeling additions of vitamins and minerals. The second part of the chapter is focused on voluntary information on food labels. Various front-of-package schemes for labeling of nutritional composition or overall nutritional food quality are presented, although the majority of these are not used in the EU. Food packing offers an opportunity to encourage healthier food choices, and it is expected that such schemes will gain importance in the future, possibly as part of mandatory food labeling. We also discuss the use of nutrition and health claims, providing examples of claims that can be used in Europe. The last part of the chapter is focused to quantifiable measurement indicators and benchmarks for health-related labelling.

Nutrition and health claims can help consumers identify foods that are healthier. The pan-European CLYMBOL study found that 21% of prepacked foods carry nutrition claims while health claims were found on 11% of foods, mostly in the form of general (non-specific) health claims. However, foods carrying claims had only marginally better nutritional quality than those that did not. Assessment of food labelling information was also conducted, revealing major issues related to the use of nutrition and health claims. The development of food labels is an important step in delivery of prepacked foods that needs more attention from food manufacturers. CLYMBOL recommended that food business operators should ensure that nutrition and health claims are not used on foods with unfavourable nutrition composition. Good practice was shown by some producers through the introduction of internal nutrition profiles to limit use of claims to healthier foods. Additionally, statements on non-specific benefits of a product for overall good health or health-related well-being need to be used with care. Such statements can be helpful for consumers, as they convey more consumer-friendly messages than many authorised claims, but these can also be misunderstood, misleading consumers about potential health benefits.

The objective of the present study was to provide data on the content of different isomers of trans-fatty acids (TFAs) in bakery products available on the Slovenian market. The samples were categorized as ‘bread’ (n = 16), ‘cookies/biscuits/wafers’ (76), ‘dough snacks’ (21) and ‘dough’ (4); of these, 71 were prepacked, and 46 were non-prepacked. These investigated foods contained (% total FAs) up to 31% TFAs, with trans-C18:1 as 29.7% and trans-C18:2 as 1.3%. In the ‘cookies/biscuits/wafers’ category, the main trans-C18:1 isomers were t9-C18:1 and t10-C18:1, while in ‘dough snacks’, t11-C18:1 was the highest. Among the trans-C18:2 isomers, t/c-C18:2 and c/t-C18:2 were in equal amounts, while t/t-C18:2 was present mainly in the samples with higher TFA content. Using food consumption data we calculated daily consumed TFAs for different population groups and showed that among investigated food categories ‘cookies/biscuits/wafers’ were the most important source of TFAs. Bakery products could be categorized according to indices of atherogenicity and thrombogenicity, as well as TFA and trans-C18:2 contents.

The aim of this paper is to review principles and potential application of micro-proton induced X-ray emission (micro-PIXE), synchrotron-based micro-X-ray fluorescence (micro-XRF) and inductively coupled plasma-mass spectrometry (ICP-MS) hyphenated with pulsed laser ablation (LA) for analysing plants and plant materials to elucidate feature of constituensts of nutritional value. These are required in order to develop novel high-quality functional and other food products in view of the variability of properties of plant tissues and products.

The market of gluten-free (GF) foods has been expanding in recent years. GF foods are consumed not only by those with medical predispositions for avoiding gluten, but also by a specific segment of consumers, searching for &ldquo, healthier&rdquo, food choices. For these, such practices can present a serious limitation in the variability of food choices. Considering that GF foods are commonly perceived as healthier alternatives, there is a lack of knowledge on the nutritional profile and content of specific nutrients of GF-labelled foods compared to general food supply. A comparison of nutritional composition of GF/non-GF packed foods in the Slovenian food supply was conducted. The nutrient profiling scoring criterion (NPSC) and content of specific nutrients/energy was compared between GF-labelled and regular foods. The highest proportion of GF-labelled products were found in food categories, which typically do not contain gluten (Cheese imitates, Milk imitates, Yoghurt imitates, Canned fish and seafood and Processed meat). Significant differences in the nutrient profile between GF-labelled and regular products were found in Cakes, muffins and pastry, Crisps and snacks, Desserts and Milk imitates. GF-labelled foods often had lower protein and sugar content. Energy value was comparable in most categories and no significant differences in salt content were found, compared to non-GF products. In conclusion, GF-labelled foods will unlikely bring health benefits to those who are not medically required to follow GF diet. Public health initiatives should aim towards promotion of consuming non-processed foods and provision of reliable information about who is required to consume GF foods.

Health-related claims on food products influence consumers and their food preferences. None of the European countries have restricted the use of health claims to foods of high nutritional quality despite the regulatory background provided by the European Union in 2006. We evaluated the nutritional quality of foods labelled with claims available in the Slovenian market using two nutrient profile models&mdash, Food Standards Australia New Zealand (FSANZ) and European World Health Organization Regional office for Europe model (WHOE)&mdash, and compared the results to the nutritional quality of all available foods. Data for prepacked foods in the Slovenian food supply were collected in 2015 on a representative sample (n = 6619) and supplemented with 12-month product sales data for more accurate assessments of the food supply. A considerable proportion of foods labelled with any type of health-related claim was found to have poor nutritional quality. About 68% of the foods labelled with health-related claims passed FSANZ criterion (75% when considering sales data) and 33% passed the WHOE model (56% when considering sales data). Our results highlight the need for stricter regulations for the use of health-related claims and to build upon available nutrient profiling knowledge to improve nutrition quality of foods labeled with health-related claims.

Consumption of industrially produced trans-fatty acids (TFAs) is a well-established health risk factor that correlates with the increased risk of developing cardiovascular disease. The recommended TFA intake is as low as possible, within the context of a nutritionally adequate diet. Different countries have introduced different measures to minimize the exposure of their population to TFAs. Previous data have shown that TFA content has significantly decreased in Western European countries, while this was not the case in many Central-Eastern European countries, including Slovenia. In the absence of regulatory requirements, a number of awareness campaigns were launched in Slovenia since 2015, with the common goal of lowering the use of partially hydrogenated oils (PHO), which are considered a major source of TFAs. To determine if this goal had been reached, we performed an assessment of the exposure of the population to prepacked foods containing PHOs in years 2015 and 2017. Altogether, data on the composition of 22,629 prepacked foods was collected from food labels, using a specifically developed smartphone application. Furthermore, the food categories with the most frequent use of PHOs were identified. The proportion of PHO-containing products was determined for each specific food category, and adjusted with the market share data. The results showed that in 2015, vegetable cream substitutes, soups, and biscuits were the categories with the highest penetration of declared PHO content. In 2017, the proportion of products with PHO decreased considerably. In vegetable cream substitutes the percentage of PHO containing items dropped from 30 down to 4%, in soups it decreased from 21 to 5%, in biscuits from 17 to 8%, and in crisps and snacks from 10 to 4%. However, PHO content remained notable among cakes, muffins, pastries, and biscuits. We can conclude that the voluntary guidelines and regular public communication of the risks related to the TFA consumption has had a considerable effect on the food supply, but did not result in sufficient removal of PHOs from foods.

Health-related claims and symbols are intended as aids to help consumers make informed and healthier food choices but they can also stimulate the food industry to develop food that goes hand in hand with a healthier lifestyle. In order to better understand the role that health claims and symbols currently have and in the future potentially can have, the objective of the CLYMBOL project (“Role of health-related claims and symbols in consumer behaviour”, Grant no 311963) is to investigate consumers’ understanding of health claims and symbols, and how they affect purchasing and consumption [1]. As part of this endeavour, it is important to understand the history of use of claims and symbols in Europe. What have consumers been exposed to and how were these health-related messages used and discussed among the public? In this study, we interviewed key stakeholders across Europe about how health claims have been regulated in their country, how health symbols have been and currently are being treated, what form of monitoring there is or should be and how both health claims and symbols have been debated in the public opinion. In 26 European Union (EU) Member States, opinions from 53 key informants from up to three different stakeholder groups were gathered: national food authorities, representatives of the food industry, and consumer organisations. While 14 Member States reported (at least partial) regulation of the use of health claims and/or symbols before the introduction of the EU Regulation (EC 1924/2006) on nutrition and health claims made on foods [2], mandatory reporting of use had only been in place in three EU Member States. A number of voluntary codes of practice for health claims and/or symbols (i.e. pre-approval or justification when challenged) was said to be in use in 15 Member States. There are only a few national databases on health claims and symbols available, the data for which is often incomplete. Only eight Member States reported having some form of database from which information about health claims and symbols could be extracted. The stakeholders interviewed expressed a strong interest in measuring the impact of health claims and symbols, particularly research into the effects on consumer behaviour (e.g. awareness and understanding, attitudes towards products carrying claims and symbols and purchase/consumption effects), public health (health outcomes and changes in national health status due to the introduction of claims and symbols on food products) and economic aspects including sales, return on investment and reputation measurements. Public debates were said to have evolved around the topics of consumer understanding of claims, acceptance as well as trust in the information presented but also the effects on vulnerable groups such as children and elderly consumers. Another field of debate was said to have been the question of the effectiveness of health claims and symbols. Lastly, stakeholders reported that public debates focussed mainly on the legislative aspects, i.e. how to apply the EU Regulation (No 1924/2006) with regards to wording issues, the evaluation process at the European Food Safety Authority (EFSA), the status of various claims and the nutrient profile modelling to be introduced in Europe.

In view of the increasing interest in herbal remedies and their important role in health maintenance and well-being, a study was carried out to clarify the role and importance of the solvent in the extraction process. Hydro-alcoholic (methanol or ethanol) or water extraction procedures for secondary metabolites from Gentiana lutea subsp. symphyandra leaves and roots were optimized for the yield of compounds that have proved to act antioxidatively. Using high performance liquid chromatography (HPLC), the contents of seco-iridoid glucosides (gentiopicroside, amarogentin) and 4-pyrones (mangiferin (xanthone), homoorientin (flavone C-glycoside), isovitexin (flavone C-glycoside)) in Gentiana lutea subsp. symphyandra extracts were determined. The analysis revealed that the contents of observed secondary metabolites in Gentiana lutea subsp. symphyandra extracts varied significantly based on the solvent (methanol, ethanol, and water) used in the extraction procedure. Seco-iridoids and 4-pyrone contents in extract...

Yellow gentian (Gentiana lutea L.) is a herbal species with a long-term use in traditional medicine due to its digestive and stomachic properties. This paper presents an investigation of the free radical scavenging activity of methanolic extracts of yellow gentian leaves and roots in two different systems using electron spin resonance (ESR) spectrometry. Assays were based on the stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) and the superoxide radicals (O2+) generated by the xanthine/ xanthine oxidase (X/XO) system. The results of gentian methanolic extracts were compared with the antioxidant capacity of synthetic antioxidant butylated hydroxyanisole (BHA). This study proves that yellow gentian leaves and roots exhibit considerable antioxidant properties, expressed either by their capability to scavenge DPPH or superoxide radicals.

Scientific evidence of the association between free sugar consumption and several adverse health effects has led many public health institutions to take measures to limit the intake of added or free sugar. Monitoring the efficiency of such policies and the amount of free sugar consumed requires precise knowledge of free sugar content in different food products. To meet this need, our cross-sectional study aimed at assessing free sugar content for 10,674 pre-packaged food items available from major Slovenian food stores during data collection in 2015. Together, 52.6% of all analyzed products contained free sugar, which accounted for an average of 57.5% of the total sugar content. Food categories with the highest median free sugar content were: honey and syrups (78.0 g/100 g), jellies (62.9 g/100 g), chocolate and sweets (44.6 g/100 g), jam and spreads (35.9 g/100 g), and cereal bars (23.8 g/100 g). Using year-round sales data provided by the retailers, the data showed that chocolate, sweets, and soft drinks alone accounted for more than 50% of all free sugar sold on the Slovenian market. The results of this study can be used to prepare more targeted interventions and efficient dietary recommendations.

A voluntary gradual reduction in the salt content of processed foods was proposed Slovenia in 2010. Our objective was to determine the sodium content of prepacked foods in 2015 and to compare these results with data from 2011. Labelled sodium content and 12-month sales data were collected for prepacked foods (N = 5759) from major food stores in Slovenia. The average and sales-weighted sodium content, as well as the share in total sodium sales (STSS) were calculated for different food category levels, particularly focusing on processed meat and derivatives (STSS: 13.1%; 904 mg Na/100 g), bread (9.1%; 546 mg), cheese (5.1%; 524 mg), and ready-to-eat meals (2.2%; 510 mg). Reduced sale-weighted sodium content was observed in cheese (57%), a neutral trend was observed in processed meat and derivatives (99%) and bread (100%), and an increase in sodium content was found in ready meals (112%). Similar trends were observed for average sodium levels, but the difference was significant only in the case of ready meals. No statistically significant changes were observed for the matched products, although about one-third of the matched products had been reformulated by lowering the sodium level by more than 3.8%. Additional efforts are needed to ensure salt reduction in processed foods in Slovenia. Such efforts should combine closer collaboration with the food industry, additional consumer education, and setting specific sodium content targets (limits) for key food categories.

Backgroung/Objectives: Compares the nutritional quality of pre-packaged foods carrying health-related claims with foods that do not carry health-related claims. Subject/Methods: Cross-sectional survey of pre-packaged foods available in Germany, The Netherlands, Spain, Slovenia and the United Kingdom in 2013. A total of 2034 foods were randomly sampled from three food store types (a supermarket, a neighbourhood store and a discounter). Nutritional information was taken from nutrient declarations present on food labels and assessed through a comparison of mean levels, regression analyses and the application of a nutrient profile model currently used to regulate health claims in Australia and New Zealand (Food Standards Australia New Zealand’s Nutrient Profiling Scoring Criterion, FSANZ NPSC). Results: Foods carrying health claims had, on average, lower levels, per 100 g, of the following nutrients, energy—29.3 kcal (PPPPPP Conclusions: Foods carrying health-related claims have marginally better nutrition profiles than those that do not carry claims; these differences would be increased if the FSANZ NPSC was used to regulate health-related claims. It is unclear whether these relatively small differences have significant impacts on health.

The Mediterranean diet and consumption of olive oil have been connected in several studies with longevity and a reduced risk of morbidity and mortality. Lifestyle, such as regular physical activity, a healthy diet, and the existing social cohesion in Southern European countries have been recognised as candidate protective factors that may explain the Mediterranean Paradox. Along with some other characteristics of the Mediterranean diet, the use of olive oil as the main source of fat is common in Southern European countries. The benefits of consuming olive oil have been known since antiquity and were traditionally attributed to its high content in oleic acid. However, it is now well established that these effects must also be attributed to the phenolic fraction of olive oil with its anti-oxidant, anti-inflammatory and anti-microbial activities. The mechanisms of these activities are varied and probably interconnected. For some activities of olive oil phenolic compounds, the evidence is already strong enough to enable the legal use of health claims on foods. This review discusses the health effects of olive oil phenols along with the possibilities of communicating these effects on food labels.

We investigated the antioxidant activity of methanolic and water extracts of Slovene accessions of four medicinal plant species ( Salvia officinalis , Achillea millefolium , Origanum vulgare subsp. vulgare and Gentiana lutea ). Their free radical-scavenging activity against the DPPH· free radical was studied with a spectrophotometric assay, while their biological activity with the help of a laboratory-made biosensor based on immobilized fibroblast cells (assay duration: 3 min). The observed antioxidant activity of the extracts from the four investigated medicinal plant species was dependent on both the solvent used for extraction and the assay method (conventional or biosensor-based). Independently from the assay method and the solvent used for extraction, the lowest scavenging activity was observed in root extracts of G. lutea . Treatment of the immobilized cells with the plant extracts resulted in an increase of the cell membrane potential (membrane hyperpolarization), possibly due to the reduction of membrane damage due to oxidation. The novel cell biosensor could be utilized as a rapid, high throughput tool for screening the antioxidant properties of plant-derived compounds.