https://hdl.handle.net/11000/439 2026-04-08T17:31:20Z 2026-04-08T17:31:20Z Rodríguez, Marta Beltrá, Marta Borrás, Fernando Ropero, Ana B. https://hdl.handle.net/11000/39587 2026-03-27T02:06:35Z 2026-03-26T08:19:55Z

Título : Nutritional characterization of foods fortified with micronutrients in the Spanish market. The BADALI project Autor : Rodríguez, Marta; Beltrá, Marta; Borrás, Fernando; Ropero, Ana B. Resumen : Although fortified foods may reduce micronutrient deficiencies, they may contain nutrients negatively associated to health. The aim of this work is to provide a comprehensive study of micronutrient fortified processed foods available in Spain and to compare them with unfortified foods. For this purpose, 4313 items were analysed belonging to 12 food types and 16.6 % of them were fortified with micronutrients. Fruit drinks and milk substitutes had the highest prevalence (42.9 % and 36.3 % respectively) and vitamin D and calcium were the micronutrients most frequently added (8.3 % and 7.1 % respectively). Fortified foods used nutrition claims more often than the unfortified version (78.2 % vs 43.6 %), most of them about micronutrients (74 % vs 3.9 %). Both nutritional improvements and deteriorations in the nutrient composition were observed in fortified foods compared to the unfortified version. Regarding the nutritional quality, 83.7 % of fortified and 80.8 % of unfortified foods were classified as "less healthy". Fortified foods presented less items high in total and saturated fat (40 % and 49 % less), while more in free sugar, sodium and more had sweeteners (15 %, 22 % and 66 % more). Therefore, this work shows that most fortified foods cannot be considered healthy and that they are not nutritionally better than the unfortified version.

2026-03-26T08:19:55Z Beltrá, Marta Borrás, Fernando Ropero, Ana B. https://hdl.handle.net/11000/39586 2026-03-27T02:06:31Z 2026-03-26T08:16:20Z

Título : Are Foods with Protein Claims Healthy? A Study of the Spanish Market Autor : Beltrá, Marta; Borrás, Fernando; Ropero, Ana B. Resumen : Background: Foods with protein claims (PCs) targeted at the general population are increasingly sought after by consumers because they think they are healthy. However, they may contain other nutrients that pose a health risk. Objectives: Therefore, the aim of this work was to carry out a comprehensive evaluation of foods with PC and compare them with those without these claims. Methods: The Spanish Food Database, BADALI, was used for this purpose. We studied 4325 processed foods of 12 different types. Thirteen percent had PCs and more than half of them were fortified with proteins (60.4%). Plant proteins were added more frequently than animal proteins. Protein values were higher in foods with PCs, particularly in those that were fortified. Differences in other nutrients were also observed depending on the food type. The healthiness of foods was assessed using the Pan American Health Organization Nutrient Profile Model and 90.8% of those bearing PCs were classified as “less healthy”. More than 50% were high in fat or high in sodium; around one in four were high in free sugar or saturated fat and one in five had sweeteners. Foods with PCs had 13.1% more “less healthy” items than those without PCs. The proportion of items high in fat or high in sodium were also larger and more of them had sweeteners. In contrast, the proportion of foods high in free sugar and high in saturated fat was lower among those with PCs. Conclusions: Therefore, the perception that foods with PCs are healthy is incorrect, and consuming them may pose an additional health risk.

2026-03-26T08:16:20Z Ropero, Ana B. Borrás, Fernando Rodríguez, Marta Beltrá, Marta https://hdl.handle.net/11000/39579 2026-03-25T02:06:50Z 2026-03-24T12:32:27Z

Título : Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI Project Autor : Ropero, Ana B.; Borrás, Fernando; Rodríguez, Marta; Beltrá, Marta Resumen : Fibre is one of the most beneficial nutrients for health and is very frequently used in nutrition claims (NCs) to promote foods. These claims may lead consumers to believe that products bearing them are healthy and/or healthier than those without them. The main objective of this work is to address this belief. This is the first exhaustive analysis of seven processed food types with fibrerelated NCs (six cereal-based and one plant-based meat analogues) comparing them with those without these claims. The Spanish Food Database, BADALI, was used for this study. Results show that as many as 88.7% of processed foods with fibre-related NCs are classified as ‘less healthy’ according to the Nutrient Profile Model developed by the Pan American Health Organization (PAHONPM). When compared to foods without these NCs, similar results were obtained in the whole sample. Most of the observed divergences when analysing individual critical nutrients by food type indicate a deterioration of the nutritional quality. Foods with fibre-related NCs contained more fibre. The more frequent use of whole grain cereals or other fibre-specific ingredients may contribute to this. Some other nutritionally relevant differences were observed and half of them reflected a deterioration of the nutritional quality. In addition, these foods presented a lower prevalence of the organic version, as well as similar rates of mineral and vitamin fortification. Therefore, processed foods with fibre-related NCs are not healthy, nor present a better nutritional profile than those without.

2026-03-24T12:32:27Z Ropero, Ana B. Borrás, Fernando Rodríguez, Marta Beltrá, Marta https://hdl.handle.net/11000/39578 2026-03-25T02:06:48Z 2026-03-24T12:26:53Z

Título : Nutritional Description of Organic and Conventional Food Products in Spain: The BADALI Project Autor : Ropero, Ana B.; Borrás, Fernando; Rodríguez, Marta; Beltrá, Marta Resumen : Organic food and drink is undoubtedly a growing market. Consumers perceive organic food as healthy, and nutrition claims (NCs) and fortification may add to this perception. Whether this is true is still a matter of controversy, particularly for organic food products. We present here the first comprehensive study of large samples of six specific organic food types, analysing the nutritional quality (nutrient composition and “healthiness”) as well as the use of NCs and fortification. In parallel, a comparison with conventional food is also carried out. For this purpose, the Food Database of products in the Spanish market, BADALI, was used. Four cereal-based and two dairy-substitute food types were analysed. Our results show that as many as 81% of organic foods are considered “less healthy” by the Pan American Health Organization Nutrient Profile Model (PAHO-NPM). Organic foods present a slightly improved nutrient profile compared to conventional foods. However, many of the differences, though statistically significant, are nutritionally irrelevant. Organic foods use NCs very frequently, more than conventional foods, with very little micronutrient fortification. The main conclusion of this work is that consumers’ perception that organic food products are healthy is unfounded from a nutritional point of view.

2026-03-24T12:26:53Z Beltrá, Marta Tomás, Héctor López, Juan C. Borrás, Fernando Ropero, Ana B. https://hdl.handle.net/11000/39577 2026-03-25T02:06:48Z 2026-03-24T09:45:29Z

Título : Nutritional Description of Foods with Low- and No-Calorie Sweeteners in Spain: The BADALI Project Autor : Beltrá, Marta; Tomás, Héctor; López, Juan C.; Borrás, Fernando; Ropero, Ana B. Resumen : The use of low- and no-calorie sweeteners (LNCS) in foods has increased in recent years in response to the negative effects of free sugar on health. However, the health impact of LNCS is still unclear. Studies of the prevalence of LNCS in foods have been published previously, including in Spain. However, the use of health (HCs) and nutrition claims (NCs) to promote these foods and a full nutritional characterization are largely lacking. For this purpose, we used the BADALI database with 4218 foods present in the Spanish market. Our results show that 9.3% of foods have LNCS (including both intense and polyols). Sucralose and acesulfame K were the intense sweeteners most frequently used (52.4% and 48.2%, respectively), whereas maltitol was the preferred polyol (20.3%). Of all foods with LNCS, 30% also had added sugar. Many more foods with LNCS presented HCs and NCs than those without. Sugar was the nutrient most frequently claimed in NCs for LNCS-containing foods, whereas vitamins were for those without these sweeteners. NCs compliance with regulation was similar in both conditions (60.1% for foods without and 63.9% for foods with LNCS). As expected, foods with LNCS had less total sugar content and energy. Surprisingly, the nutrient profile of yogurts with LNCS changed completely: less total and saturated fat, whereas more proteins and sodium. Biscuits with LNCS contained more fibre. The results of our study reveal that the prevalence of LNCS is becoming high in some food types in Spain and that foods containing LNCS are more frequently promoted with HCs/NCs. In addition, it confirms the general reduction in energy and sugar content expected in foods with LNCS. Furthermore, it suggests a reformulation of products beyond sugar content.

2026-03-24T09:45:29Z Beltrá, Marta Borrás, Fernando Ropero, Ana B. https://hdl.handle.net/11000/39566 2026-03-19T02:07:42Z 2026-03-18T14:35:23Z

Título : Sodium Content of Foods Sold in the Spanish Market. Results from the BADALI Project Autor : Beltrá, Marta; Borrás, Fernando; Ropero, Ana B. Resumen : High sodium/salt intake is a risk factor for Non-Communicable Diseases (NCDs). Excess sodium intake has been associated with high coronary heart disease, stroke and high blood pressure. The sodium daily intake is above the recommendations in the world as well as in Spain. Reducing salt content in processed foods and ready meals is one of the main strategies for reducing sodium intake. The aim of the present work is to characterise the presence of sodium in foods sold in the Spanish market. We also study a possible shift in sodium content in products over the last few years. For this purpose, 3897 products included in the BADALI food database were analysed, classified into 16 groups (G).We found that 93.3% of all foods displayed the sodium/salt content in the nutrition declaration. Meat—processed and derivatives (G8) had the highest mean and median values for sodium content, followed by snacks (G15) and sauces (G14). Only 12.7% of foods were sodium-free ( 5 mg/100 g or 100 mL), 32.4% had very low sodium ( 40 mg/100 g or 100 mL) and 48.2% were low in sodium ( 120 mg/100 g or 100 mL). On the contrary, 47.2% were high in sodium according to the Pan American Health Organisation Nutrient Profile Model (PAHO-NPM), while there were 31.9% according to the Chile-NPM. The agreement between the two NPMs was considered ‘substantial’ ( = 0.67). When sodium content was compared over the years, no decrease was observed. This analysis was performed in the entire food population, by food group and in matched products. Therefore, more effort should be made by all parties involved in order to decrease the sodium/salt intake in the population.

2026-03-18T14:35:23Z Ropero, Ana B. Blain, Nuria Beltrá, Marta https://hdl.handle.net/11000/39565 2026-03-19T02:07:41Z 2026-03-18T14:33:30Z

Título : Nutrition Claims Frequency and Compliance in a Food Sample of the Spanish Market: The BADALI Study Autor : Ropero, Ana B.; Blain, Nuria; Beltrá, Marta Resumen : Nutrition claims (NCs) have been shown to a ect customers’ perceptions and behaviour. In Europe, they are regulated by Regulation (EC) No 1924/2006. The aim of this work was to analyse the prevalence and compliance of NCs according to this regulation in Spain. For this purpose, we used the BADALI database, which included 3197 foods present in the Spanish market. Our results show that 36.1% of all foods carried NCs, at a rate of 3.3 NCs/food. The prevalence was very heterogeneous among food groups. Nuts and seeds, legumes and non-alcoholic beverages were the groups with the highest prevalence. Micronutrients, fat, fibre and sugars were the nutrients most referred to in NCs. Overall, the compliance was low, with 49.2% NCs correct. Fibre and proteins were the nutrients with most correct NCs. Vegetables and non-alcoholic beverages were the food groups with the highest proportion of correct NCs. The main reason for incorrect NCs was because the amount of the nutrient was not stated in the label. The results of our study reveal that the aim of the European Commission to ensure a high level of protection for consumers regarding NCs has not been fulfilled. Therefore, we consider it crucial that European institutions invest in guaranteeing regulation compliance.

2026-03-18T14:33:30Z Beltrá, Marta Soares-Micoanski, Keila Navarrete-Muñoz, Eva Mª Ropero, Ana B. https://hdl.handle.net/11000/39564 2026-03-19T02:07:40Z 2026-03-18T14:30:52Z

Título : Nutrient Composition of Foods Marketed to Children or Adolescents Sold in the Spanish Market: Are They Any Better? Autor : Beltrá, Marta; Soares-Micoanski, Keila; Navarrete-Muñoz, Eva Mª; Ropero, Ana B. Resumen : Healthy eating is essential for the growth and development of children and adolescents. Eating habits established in childhood continue into adulthood. In Spain, the frequent promotion of foods with low nutritional value is already considered a threat to the health of the population, particularly to children and adolescents. In this work, we analyse 3209 foods from the Food Database, BADALI. Foods were classified as marketed to children or adolescents according to the advertising on the packaging, television or internet. We found that 17.5% of foods in the database were marketed to this population and 97% of those were considered unhealthy following the Pan American Health Organization Nutrient Profile Model (PAHO-NPM). In the total of foods for children or adolescents, 61.5% were high in fat, 58.5% in free-sugar, 45.4% in saturated fat and 45% in sodium. Foods marketed to them presented higher amounts of carbohydrates and sugar, while lower protein and fibre content than the rest. There was also considerable variability in levels of the other nutrients found in these products, which depended largely on the food group. According to our findings, there is a tendency for products marketed to children or adolescents to be unhealthy and of a poorer nutritional quality than those not targeted at them.

2026-03-18T14:30:52Z Hadid, Manel C. Beltrá, Marta Borrás, Fernando Ropero, Ana B. https://hdl.handle.net/11000/39563 2026-03-19T02:07:39Z 2026-03-18T14:28:11Z

Título : An evaluation of changes in the sodium content of processed foods in Spain: assessing compliance with the 2025 WHO targets Autor : Hadid, Manel C.; Beltrá, Marta; Borrás, Fernando; Ropero, Ana B. Resumen : Background and aims Millions of lives are lost each year as a consequence of high-sodium diets. In recognition of this, the World Health Organization (WHO) established a global target in 2013: a 30% relative reduction in the mean population intake of salt/sodium by 2025. As most sodium intake in high-income countries comes from processed foods, reducing the sodium content of these products is crucial for achieving this goal. To the best of our knowledge, no country has conducted a comprehensive evaluation of changes in sodium content in processed foods covering the period up to the 2025 deadline. Therefore, this study evaluates long-term changes in the sodium content of a large sample of pre-packed processed foods available in Spain, comparing data from the final years of this commitment. Methods Data were obtained from the BADALI Food Database, developed at the Miguel Hernández University, Spain. The analysis compared the sodium content of processed foods during two periods: 2017–2021 and 2022–2025. Results A “matched-brands” analysis revealed a 4.8% increase in the sodium content of processed meat between the 2017– 2021 and 2022–2025 periods. Using “unmatched-brands” and “matched-size” approaches, a more significant increase of 33.3% was observed for processed meat. In contrast, decreases were found for biscuits (14.3%) and snacks (10%). The proportion of items meeting the criteria for “sodium-free”, “very low in sodium”, “low in sodium”, with “no added sodium” claims was also compared between the two periods. Only three differences were noted. In the 2022–2025 period, the proportion of biscuits classified as “low in sodium” increased by 57.6%, while the number of biscuits with “no added sodium” was 4.4 times higher. In contrast, the proportion for canned vegetables decreased by 34.8%. Finally, when foods were classified as “high in sodium” using two international criteria, only two significant differences emerged. According to the Pan American Health Organization’s Nutrient Profile Model (PAHO-NPM), 11.1% fewer snacks were classified as “high in sodium” in the later period. Conversely, based on the Chilean front-of-pack labelling criterion (Chile-FOP), 18.4% more cheese products fell into this category. Conclusions The findings of this study demonstrate a lack of substantial reduction in the sodium content of processed foods in Spain in recent years. It follows that, in the absence of more effective public health or regulatory interventions, a significant decrease in the prevalence of sodium-related health outcomes is improbable.

2026-03-18T14:28:11Z Ropero, Ana B. Marquina, Eva Sarmiento, Víctor M. Beltrá, Marta https://hdl.handle.net/11000/39562 2026-03-19T02:07:38Z 2026-03-18T14:23:58Z

Título : BADALI: Una herramienta de promoción de la salud Autor : Ropero, Ana B.; Marquina, Eva; Sarmiento, Víctor M.; Beltrá, Marta Resumen : Introducción: BADALI es una base de datos de alimentos con una web de Nutrición integrada que persigue proporcionar información nutricional sobre los alimentos presentes en el mercado, además de formación en materia de Nutrición. Material y Métodos: Los análisis y el material formativo se fundamentaron en la legislación europea vigente en materia de etiquetado nutricional, en guías alimentarias de instituciones nacionales e internacionales y en las pruebas científicas disponibles. Resultados: BADALI se lanzó el 12 de noviembre de 2016 y todo su contenido es de acceso libre a través de Internet (http://badali.umh.es). Para cada alimento se diseñó un modelo de ficha que recogiera la información principal en un solo vistazo con multitud de enlaces al resto, así como a textos explicativos o formativos. La web presenta varias opciones para localizar el alimento de interés. Se incluyeron 1003 alimentos o productos procesados de 86 marcas distintas y de 10 grupos de alimentos distintos. Los artículos formativos también se pueden acceder desde la página de inicio de la web. Conclusiones: La Base de Datos de Alimentos BADALI complementa las bases de datos y tablas de composición nutricional existentes, mejora la comprensión de los posibles beneficios nutricionales y para la salud de los alimentos, asiste al consumidor en la comprensión de la información nutricional que se proporciona de los alimentos y proporciona información basada en las pruebas científicas disponibles sobre los principios básicos de la Nutrición. BADALI es una herramienta integrada y versátil diseñada para distintos segmentos de la población.; Introduction: BADALI is a food database with an integrated website that seeks to provide nutritional information on foods present in the market, as well as training in Nutrition. Material and Methods: The analyzes and the training material were based on current European legislation on nutrition labeling, on food guidelines of national and international institutions and on the available scientific evidence. Results: BADALI was launched on November 12th, 2016 and all its content is freely accessible through the Internet (http://badali.umh.es). It was designed a tab model to collect the main information at a single glance with a multitude of links to the rest for each food, as well as explanatory or training texts. Food information can be accessed through different options. 1003 foods from 86 different brands and 10 different food groups were included. The training articles can also be accessed from the home page of the website. Conclusions: The BADALI Food Database complements the existing food databases and nutritional composition tables. It also improves the understanding of the possible nutritional and health benefits of food assists the consumer in the understanding of the nutritional information that is provided of food, and provides information based on available scientific evidence on the basic principles of Nutrition. BADALI is an integrated and versatile tool designed for different segments of the population.

2026-03-18T14:23:58Z