ArticlePublic health nutrition2025
Nutritional portrait of processed foods purchased in Québec (Canada), 2016-2022.
Article in Public health nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
2 citing papers in PubMed.
- Estimating Nutrient Composition of Packaged Foods Using Natural Language Processing and Optimization Modeling.Current developments in nutrition · 2026Article
- Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveThe Food Quality Observatory synthetises the nutritional composition of fifteen processed food categories commonly purchased in Québec (Canada). We assessed how the new Canadian front-of-pack (FoP) labelling regulation of a ‘high in’ symbol, to be implemented as of January 1, 2026, would be potentially reflected in these categories and how simulations of reformulation would impact the presence of the symbol.
designNutritional information was obtained by collecting food products available in supermarkets and grocery stores in the province of Québec (2016–2022). Sales data were obtained from
settingThe nutritional values of 5132 products were merged with sales data. 3941 products were successfully cross-referenced.
resultsSixty percent of all products sold (
conclusionsThis study presents a portrait of processed foods purchased in Québec (Canada) and the distribution of the FOP ‘high in’ symbol. Such a portrait generates important data to monitor the food supply’s nutritional quality, which can ultimately contribute to improving the nutritional quality of processed foods.
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Registered trials
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