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Table 3 Proportion of products carrying disease risk reduction claims per Schedule Ma food categories in FLIP 2010-2013

From: Assessing nutrition and other claims on food labels: a repeated cross-sectional analysis of the Canadian food supply

Disease Risk Reduction Claimsb,c FLIP 2010d,e FLIP 2013g p value overalli
  Top food product categories with disease risk reduction claims in FLIP 2010a,f Top food product categories with disease risk reduction claims in FLIP 2013a,h
  % Food categorya n % Food categorya %
Sodium and hypertension 0.10% Cereals and Other Grain Products 11 0.07% Cereals and Other Grain Products 0.71% 0.199
Fruit and Fruit Juices    Vegetables 0.36%
Calcium and osteoporosis 0.10% Fruit and Fruit Juices 8 0.05% Fruit and Fruit Juices 0.37% 0.128
Meal replacements    Dairy Products and Substitutes 0.32%
Dietary fat, saturated fat, cholesterol, trans fatty acids and coronary heart disease 1.10% Cereals and Other Grain Products 106 0.69% Cereals and Other Grain Products 4.76% <0.001
Bakery Products    Fats and Oils 2.99%
Fats and Oils    Soups 2.85%
Fruits, vegetables and cancer 0.50% Fruit and Fruit Juices 65 0.43% Fruit and Fruit Juices 3.49% 0.283
Vegetables    Vegetables 3.00%
    Legumes 1.11%
Plant sterols and cholesterol lowering -   9 0.06% Fats and Oils 0.75% -
    Fruit and Fruit Juices 0.46%
Oat products and cholesterol lowering -   49 0.32% Cereals and Other Grain Products 4.45% -
    Bakery Products 0.24%
Pysllium products and cholesterol lowering -   1 0.01% Cereals and Other Grain Products 0.10% -
Unsaturated fat and cholesterol lowering -   0 0.00% n/a   -
Barley products and cholesterol lowering -   1 0.01% Cereals and Other Grain Products 0.10% -
  1. aFood categories defined as per Schedule M of the Food and Drug Regulations [13, 27]
  2. bAll approved variations in wording were included
  3. cClassified according to Canadian regulations (sections B01.601 to B01.603 of the Food and Drug Regulations [13])
  4. dProportion of foods carrying each type of disease risk reduction claim in FLIP 2010 (n = 10,487), as reported in Schermel et al., Appl Physiol Nutr Metab 2013;38(6):666-672 [24]
  5. eNumber of foods carrying each disease risk reduction claim was not reported for FLIP 2010 and therefore not included in this paper
  6. fProportion of foods carrying a disease risk reduction claim within each Schedule M food category was not reported for FLIP 2010 and therefore not included in this paper
  7. gNumber and proportion of foods carrying each type of disease risk reduction claim in FLIP 2013 (n = 15,286)
  8. hProportion of foods carrying a disease risk reduction claim in the top Schedule M food categories in FLIP 2013
  9. iStatistical difference in the overall proportion of foods carrying disease risk reduction claims between 2010 and 2013. A p value of <0.05 was considered statistically significant
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