University of Surrey

Test tubes in the lab Research in the ATI Dance Research

Evaluation of the nutrient content of yogurts: a comprehensive survey of yogurt products in the major UK supermarkets

Moore, Jennifer, Horti, Annabelle and Fielding, Barbara (2018) Evaluation of the nutrient content of yogurts: a comprehensive survey of yogurt products in the major UK supermarkets BMJ Open, 8 (8), e021387.

[img]
Preview
Text
__homes.surrey.ac.uk_home_.System_Desktop_Moore et al BMJ 2018.pdf - Version of Record
Available under License Creative Commons Attribution Non-commercial.

Download (1MB) | Preview

Abstract

Objectives: To comprehensively survey the sugar and nutrient contents of yogurt products available in UK supermarkets, in particular those marketed to children. Design: A cross-sectional survey of yogurt products available in the UK’s supermarkets in November 2016. Methods: Data were collected from five major online UK supermarkets and a process flow strategy was used to place yogurts into eight categories: children’s, dairy alternatives, dessert, drinks, fruit, flavoured, natural/Greek style and organic. A comprehensive database of product information for 921 unique products was created and analysed. Results: The total sugar, fat, protein, calcium and energy contents were highly variable across categories, and the ranges were extremely broad. Although lower than the dessert category, the medians (range) of the total sugar content of children’s (10.8 g/100 g (4.8–14.5)), fruit (11.9 g/100 g (4.6–21.3)), flavoured (12.0 g/100 g (0.1–18.8)) and organic (13.1 g/100 g (3.8–16.9)) yogurt products were all well above 10 g/100 g, and represented >45% of total energy. Only two out of 101 children’s yogurt and fromage frais products surveyed qualified as low sugar (≤5 g/100 g). Natural/Greek yogurts had dramatically lower sugar contents (5.0 g/100 g (1.6, 9.5), largely lactose) than all other categories. While low-fat (<3 g/100 g) products had less sugar and energy than higher fat yogurts, nonetheless 55% (285 of 518 low-fat yogurts) contained between 10 and 20 g sugar/100 g. Within the children’s category, fromage frais had higher protein (5.3 g/100 g (3.3, 8.6) vs 3.2 (2.8, 7.1); p<0.0001) and calcium contents (150 mg/100 g (90, 240) vs 130.5 mg/100 g (114, 258); p=0.0015) than yogurts. Conclusions: While there is good evidence that yogurt can be beneficial to health, products on the market vary widely in total sugars. Fewer than 9%, and only 2% of the children’s, products surveyed were low enough in sugar to earn ‘green’ in UK front of the pack labelling. Reformulation for the reduction of free sugars in yogurts is warranted.

Item Type: Article
Divisions : Faculty of Health and Medical Sciences > School of Biosciences and Medicine
Authors :
NameEmailORCID
Moore, JenniferJ.B.Moore@surrey.ac.uk
Horti, Annabelle
Fielding, BarbaraB.Fielding@surrey.ac.uk
Date : 18 September 2018
DOI : 10.1136/bmjopen-2017-021387
Copyright Disclaimer : © This is an open access article distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited, appropriate credit is given, any changes made indicated, and the use is non-commercial. See: http:// creativecommons. org/ licenses/ by- nc/ 4. 0/.
Depositing User : Melanie Hughes
Date Deposited : 19 Sep 2018 13:06
Last Modified : 27 Nov 2018 16:21
URI: http://epubs.surrey.ac.uk/id/eprint/849360

Actions (login required)

View Item View Item

Downloads

Downloads per month over past year


Information about this web site

© The University of Surrey, Guildford, Surrey, GU2 7XH, United Kingdom.
+44 (0)1483 300800