Research Showcase Abstracts
Explore abstracts from CFDR’s annual research showcase at the DC Conference.
Year
2023
Category
Research
Language
English
Subtype
Early Bird
Names, Organizational Affiliations, and Locations of all Authors (2022 and Later)
R Bennett¹
R Sekhon²
M Kalergis¹
¹Dairy Farmers of Canada, Montreal, QC; ²School of Dietetics and Human Nutrition, McGill University, Montreal, QC
R Sekhon²
M Kalergis¹
¹Dairy Farmers of Canada, Montreal, QC; ²School of Dietetics and Human Nutrition, McGill University, Montreal, QC
Title
Evaluation of Calcium Content in Tofu Products and Comparison with Canadian Nutrient File
Introduction/Purpose
In May 2022, Health Canada released “Applying Canada's Dietary Guidelines”, additional information to help health professionals/policymakers apply the 2019 dietary guidelines. Among suggested foods to support specific nutrient needs, tofu is listed as a food with a high calcium content to help achieve increased requirements in several age groups.
Objective(s)/Process or Summary of Content
To evaluate and compare calcium contents of in-store tofu products with Canadian Nutrient File (CNF) reference values. To validate whether various tofu in the current marketplace can be considered to have a high calcium content.
Method(s)/Systemic Approach Used
In May 2022, data on tofu were collected using front-and-back label photographs in local and Asian grocery stores/supermarkets in: Quebec, Alberta, the Maritimes, Manitoba. Products were categorized according to firmness/coagulant and compared to corresponding CNF products. Information on nutritional labels determined if the item qualified for a “high in” calcium claim (≥15% Daily Value/≥195 mg per 85g reference amount [RA]) per Health Canada regulations. Products indicating calcium ≥300mg per RA underwent nutritional analysis by a certified laboratory.
Results/Conclusions
Out of 92 tofu products, 65% had no CNF equivalent. Of those with a CNF equivalent, 80% (n=24) contained less calcium than the corresponding CNF product. Almost all products used a calcium coagulant yet 80% didn’t reach the conditions for a ‘high in’ calcium claim. Nine products underwent nutrient analysis: 33% displayed accurate (±20%) calcium values on their label and only 66% actually qualified for the ‘high in’ calcium claim.
Conclusions(s)/Recommendations
Most tofu products found in-store use calcium coagulants yet are ineligible for a ‘high in’ calcium claim. Calcium content of tofu may be below label value.
Significance to Dietetics
Although Canada’s dietary guidelines recommend tofu (prepared with calcium) as a food high in calcium, caution is advised as the calcium content of in-store products varies substantially and most do not qualify as being “high in” calcium.
Funded by
Dairy Farmers of Canada