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Journal of Food Quality and Hazards Control، جلد ۱۱، شماره ۲، صفحات ۱۰۵-۱۱۵
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Food Labeling: The Role of Claims and Statements in Community Health
چکیده انگلیسی مقاله
Background: Food labels are typically significant to the costumers. It is crucial to ensure that labels are accurate as they provide essential information about products. Therefore, the major objective of this study was to assess the current printing information.
Methods: In this descriptive analytical study, 120 food products were selected in January 2020 and divided into eight food categories. Ten requirements of the food labels and the levels of compliance with the criteria developed by the Food and Drug Administration were evaluated. The data were subsequently analyzed using chi-square test and SPSS Software.
Results: The results revealed that 82.7% of the product labels contained food labeling requirements in line with the regulations developed in Iran. Among the non-compliant labels, the highest rate (62%) was associated with the use of deceptive words and the lowest rate (0.8%) was linked to inclusion of the company’s name. The highest non-compliance rate was observed in the groups of prepared and semi-prepared foods, snacks, cereals and flours, as well as confectioneries.
Conclusions: In order to prevent consumer confusion and decrease non-communicable diseases, it is necessary to develop coherent plans and unify all food labels, regarding the acceptable compliance of labeling requirements with the country's regulations and the compatibility of the existing developed criteria with the regulations and standards of other Islamic and leading countries.

DOI: 10.18502/jfqhc.11.2.15649
کلیدواژه‌های انگلیسی مقاله Food Labeling, Food Packaging, Nutrition Policy, Nutrition Labeling, Non-Communicable Disease
نویسندگان مقاله | M. Asafari
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran


| M. Hozoori
Department of Family and Community Medicine, Qom University of Medical Sciences, Qom, Iran


| H. Samiee
Halal Research Centre, Iran Food and Drug Administration, Tehran, Islamic Republic of Iran


| R. Mazaheri Nezhad Fard
School of Public Health, Tehran University of Medical Sciences, Tehran, Iran


| H. Hosseini
Department of National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1570-1&slc_lang=en&sid=1
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original article
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