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In the fast-paced daily life of work and learning, more and more consumers are accustomed to buying pre-packaged foods instead of breakfast or afternoon tea, among which baked products such as cakes and bread are especially favored by the urban consumer population of "inch time and gold".
Do you understand the nutrition list and ingredient list on the packaging of each pre-packaged bakery product? Cover News 315 report group especially from the Chengdu market popular Adal, 85 °C, bread Xinyu, Yuanzu, MaiDuo, Hollylai and other 6 cake shops and Hongqi, Wudongfeng, 7SELECT convenience supermarkets to buy Tao Li, Kashida and other 7 brands, a total of 13 baked cakes, according to the brand pre-packaged instructions label data, from the fat, cream, additives three data dimensions of comparative evaluation. He also invited members of the Nutrition and Food Safety Branch of the Chinese Geriatrics Association; member of the Nutrition Physician Professional Committee of the Chinese Medical Doctor Association; member of the Chinese Society of Parenteral Nutrition; vice president of the Clinical Nutrition Branch of the Sichuan Medical Doctor Association; member of the Clinical Nutrition Quality Control Committee of Sichuan Province and Chengdu City; member of the Sichuan Enteral Nutrition Professional Committee; member of the Geriatric Nutrition Branch of the Sichuan Nutrition Society; member of the Standing Committee of the Clinical Nutrition Branch of the Hospital of the Sichuan Preventive Medicine Association; and the academic heir of the fifth batch of famous old Chinese medicine experts in Sichuan Province Wang Zhong, director of the Department of Clinical Nutrition and leader of the Clinical Nutrition Discipline of Chengdu Fifth People's Hospital, commented.
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The 13 products are: Adalon Vine Pepper Pine Cake, 85 °C Vanilla Flavor Cocoa Roll Cake, Bread Xinyu Colorful Cake, Hollywood Original Cake, Mai Duo Qiao Co cube, Yuanzu Haiyan Cheese Cake Roll, Tao Li Pure Cake, 7SELECT Ice Bread, Kashita Cream Soft Cake, Liangshi Meixi Light Salt Cheese Cake, Longsheng Fengxiang Plum Blossom Cake, Du Yu Yun Pillow, Lip Movement Black Classic Chocolate Finished Cake.
The following conclusions and recommendations are only for the current formulation of this one product of the brand and do not represent other products of the brand.
Fat content: 13 types of baked pastries, 4 high fat, 1 type containing trans fatty acids
Fat content of baked pastries
Wang Zhong said that fat is a normal need of the human body, and it is recommended that the daily fat intake for normal adults should be less than 30% of the total daily intake of energy; according to the dietary guidelines for Chinese residents, foods with a solid food content of less than 1.5 grams per 100 grams of total fat can be regarded as low fat, and foods with a liquid food content of less than 5 grams of total fat per 100 ml can be regarded as low fat. Recommend a simple method: if the fat content of solid food per 100g exceeds 20g we can usually simply think of it as a high-fat food. Of course, we can also understand it through precise calculations (1kcal = 4.184kj, which provides 9kcal calories per 1g of fat. With a fat content of grams *9 / total calorie kcal, if greater than 30%, that is, high-fat food).
Based on this, the fat content of the above 13 bakery products is: 12.80g/100g to 34.3g/100g, which are not fat-free and low-fat; among them, 4 baked pastries have reached the level of high-fat food, from high to low, respectively——
❐ Lip Movement Black Classic - Chocolate Finish cake (fat content 34.30%)
❐ Bread New Language - Colorful Cake (Fat Content 32.50%)
❐ Adalon - Rattan Pepper Pine Cake (Fat Content 30.20%)
❐ Long Sheng Feng Xiang - plum blossom cake (fat content 21.70%)
How to quickly identify the fat content in daily life? Wang Zhong said that daily consumers can also be simply distinguished from the smell, the more fragrant the smell, the smoother the taste, it must be a high fat content; the more "chai" to eat, the fat content is often low. At the same time, it is particularly important to pay attention to the fact that consumers should not only pay attention to the fat content of the ingredient list, but also pay attention to the sugar content, because high sugar will also be converted into fat in the body.
The trans fatty acid content of baked pastries
In the trans fatty acid index column, one of the 13 bakery products contains trans fatty acids, the content is not high, it is -
❐ 85°C Vanilla Flavored Cocoa Roll Cake (Trans Fatty Acids: 0.4g/100g)
Among the remaining 12 models, Yuan zu hai salt cheese, Hollywood original cake, Longsheng Fengxiang plum blossom cake are not clearly marked, and the rest of the baking products are 0.
For the controversial trans fatty acids, Wang Zhong said: Trans fatty acids are not essential fatty acids for the human body, harmful to the body, excessive intake has a potential health threat to the human body, including increasing the content of low-density lipoprotein cholesterol ("bad cholesterol") in the blood, while reducing the content of high-density lipoprotein cholesterol ("good cholesterol") in the blood, not only prone to obesity, but also increase the risk of cardiovascular disease.
However, consumers do not have to worry, according to the "Dietary Guidelines for Chinese Residents (2016)" recommends that "the daily intake of trans fatty acids should not exceed 2g", and in principle, no more than 4000g throughout the year is within the safe range, but lactating pregnant women and children should try to avoid eating. Our advice is "the less the better"!
How to simply judge the amount of 2g? From the perspective of the standard food, it is equivalent to a small portion of French fries or a cup of bubble tea. Wang Zhong said.
2 of the 13 bakery pastries use margarine and 1 use vegetable cream
Of the 13 bakery pastries, 6 are marked with cream usage. Among them, the bread xinyu color cake uses vegetable cream, and the wheat dojo coco cube and the 85°C vanilla flavor cocoa roll cake use margarine respectively.
Wang Zhong introduced that the vegetable cream is made of vegetable oil such as soybeans and water, salt, milk powder, etc., which is not easy to oxidize and deteriorate food processing, and is convenient for modeling. Although the fat content and calorie content of animal cream are lower than those of animals, there are more additives;
Margarine is made by processing vegetable oil with animal oil and seasoning. The cost of this cream is relatively low, and the cake is not easy to collapse and taste good; but because margarine contains trans fatty acids, such as the risk of long-term use of large quantities to human health;
Cream is animal cream, which is the fatty part of cow's milk, which is an emulsion obtained after the skimmed milk is separated from the cow's milk. Cream contains a lower fat content and a higher relative price and cost.
Wang Zhong suggested that for the above three creams, you can try to choose cream as much as possible in the case of conditional selection.
Read the ingredient list Doctor's advice: the fewer ingredients, the better
Faced with the various cost list names on the ingredients of 13 pastries, many consumers are unfamiliar with them and cannot remember them. How to easily and quickly identify and select products?
Wang Zhong suggested that, first of all, consumers choose regular places and products provided by regular manufacturers when purchasing, try to choose fresh food, for prepackaged food at the same time to see whether the product is marked with the production license SC batch number; for food flavor pigments, you can try not to choose if there is astringency, bitterness or discoloration through the tip of the finger, the tip of the tongue, and the consumer's sensitive preservative is actually potassium sorbate, sodium triporbate ingredients, and can be selected as little as possible in the case of conditions. Simply put, the fewer the ingredients, the better.
In fact, the changes in China's food labeling regulations also show three major trends of paying more attention to food nutrition and health, food labels are more eye-catching, easier to understand and closely follow the current food safety hotspots, attach importance to the right to know and consumer rights and interests, and have stricter requirements for labeling content and details. Therefore, under normal circumstances, consumers can eat goods purchased through formal channels with nutrition and ingredient notes.
What else would you like to focus on for food labeling? Is it clear the difference between solid fermentation and liquid fermentation of liquor? How to distinguish between brewed soy sauce and blended soy sauce in the supermarket? Welcome to leave a message interactive, cover news will invite experts to answer questions one by one.
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