Averages (%) of foods containing low levels of negative nutrients (to limit intake of any negative nutrient) based on the proposed method in food groups

About 56% and 95% of foods contained cholesterol and saturated fat, respectively. On the basis of the proposed method, the averages (%) of cholesterol free and low cholesterol foods in food groups were 34.83% and 38.67%, respectively. Fruits and fruit juices (99.35% and 99.35%), vegetables and vegetable products (94.39% and 94.92%), breakfast cereals (93.55% and 93.55%), cereal grains and pasta (90.24% and 90.24%), spices and herbs (88.71% and 88.71%), beverages (85.99% and 89.25%), and legumes and legume products (75.07% and 78.43%) had the highest averages (%) of cholesterol free and low cholesterol foods. Foods containing appropriate cholesterol levels were not found or were very few in eight food groups (lamb, veal, and game products; poultry products; pork products; beef products; finfish and shellfish products; sausages and luncheon meats; fast foods; restaurant foods). In general, the cholesterol free and low cholesterol claims were not met in meat-containing foods, egg yolk-containing foods, and fat- or oil-containing foods. However, these claims were met in foods containing small amounts of meat, egg yolk, fat, or oil. Meats (such as beef, veal, lamb, mutton, pork, poultry, finfish, shellfish, and meat from other species), egg yolks, fats, and oils of animal origin contained cholesterol and saturated fat, and fats and oils of plant origin contained saturated fat. On the basis of the proposed method, the averages (%) of energy free and low energy foods in food groups were 1.76% and 22.54%, respectively. Vegetables and vegetable products (4.13% and 81.65%), spices and herbs (10.77% and 81.54%), soups, sauces, and gravies (4.6% and 60.61%), fruits and fruit juices (1.95% and 51.25%), and beverages (19.73% and 45.68%) had the highest averages (%) of energy free and low energy foods. In general, the energy free and low energy claims were not met in foods containing large amounts of carbohydrate, protein, fat or oil, or alcohol. Foods containing appropriate energy levels were not found or were very few in 11 ...