Interpret food label and decipher the food password (3)

Nutritional ingredient function claims

It is used to introduce a certain role in maintaining the normal physiological function of the human body and promoting growth and development. This type of claim has standard terms, such as:

[Dietary fiber] Dietary fiber helps maintain normal intestinal function; dietary fiber is low -energy substance.

[Calcium] Calcium is the main component of human bones and teeth, and many physiological functions also require the participation of calcium; calcium is the main component of bones and teeth and maintains bone density; calcium helps the development of bones and teeth; calcium helps to help; calcium helps to help The bones and teeth are stronger.

In the process of food production, packaging, and production, merchants must be displayed strictly in accordance with the standard language.

Nutritional claim

Nutrition claims include "content claims" and "more claims".

[Content claims] When the content of energy or a nutrient reaches a certain limit, it can be claimed by the content. For example, when the protein content per 100 grams of solid food is ≥6 grams (10%NRV), it can be called a protein source or containing protein; when its protein content is ≥12 grams (20%NRV), it can be called high protein or Rich protein. When the calcium content of ≥ 60 mg (7.5%NRV) per 100 ml of liquid food, it can be called calcium sources or calcium; when its calcium content ≥120 mg (15%NRV), it can be called high calcium or rich or rich calcium.

[Comparison claims] used to compare with reference food. The so -called reference food mainly refers to consumers well -known and easy to understand similar foods. When the sodium content of a certain food is reduced by more than 25%compared with the reference food, it can be called reduced sodium; when the calcium content of a certain food increases by more than 25%compared with the reference food, it can be called increasing calcium.

Reminder: Use nutrition to claim that we can find food that suits us more conveniently and quickly. First of all, under the current standards, merchants to promote their products contain some kind of nutrients, which have a certain "threshold". Therefore, those products that actively label nutritional claims may have higher nutritional value. Secondly, the middle -aged and elderly people choose foods claiming to be labeled "high calcium" and "increasing calcium", which can better meet the demand for calcium; patients with high blood pressure choose "low sodium", "reduced sodium" or "Low salt" and "reduce salt" products are more conducive to controlling sodium intake.

(Wang Wenjing, a registered nutritionist at the Sichuan Provincial Nutrition Society/Li Xiaohui, chief physician of the Chengdu Disease Prevention and Control Center/Audit)

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