O-61 An assessment of the sodium, total fat, saturated and trans fats, free and total sugars content in processed and ultra-processed UPF products in Trinidad and Tobago using nutrition fact labels

Methods: A cross-sectional study assessed energy and NOC in processed, UPF products and non-alcoholic beverages through a systematic survey of packaged foods sold in supermarkets in T&T from March to June 2021. NOC content was determined from nutrition labels and levels of excess determined using the PAHO Nutrient Profile. Data was analyzed using descriptive statistics and ANOVA on ranks.

Results: Data was collected from 1239 products in T&T supermarkets (n=9). “Sauces, Dips, Gravy & Condiments” had the highest sodium concentration followed by “Soups and Processed Fish & Seafood”. Overall, 61% of products exceeded the PAHO sodium threshold. In regard to fats, “Fats and oils” had the highest total fat content, as expected; overall, products exceeding the limit were: 48% for total fats; 40% for saturated fats and 2% for trans fat fats. Overall, 38% exceeded the sugar limits with “Cakes, biscuits, pastries, and sweet breads” (87%), “Beverages” (80%), and “Breakfast Cereal” (77%) being the major categories with the highest percentage of excess sugar. Regarding free sugars, 18% of products exceeded the limit, with “Granola and energy bars with nut butters/spreads”, “Cakes, biscuits and pastries” and “Breakfast Cereals” having similar percentages of products (each ~41%) with excess free sugars; 31% of “Beverages” exceeded this limit.

Conclusion: This survey confirms that many of the processed and UPF sold in T&T supermarkets contain excess amounts of NOC.