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Vedlegg 8: Kriterier bak Finlands hjertemerket

Milk, milk products and other similar products

The purpose is to decrease the intake of the total fat and especially hard fat, but also to increase the proportional intake of the soft fat.

Product groups Criteria relating to product groups
Milk, sour milk and similar products

Fat ≤0.5g/100gor
if fat content is 0.51–1.0 g/100 g,
hard fat ≤33% of the total fat
No added sugars

Cultured milk

Fat ≤1.0 g/100 g
Sugars <12 g/100 g

Yoghurt, quark and similar products
(non-drinkable products)

Fat ≤0.5g/100g or
if fat content is 0.51–2.0 g/100 g,
hard fat ≤0.4 g/100 g
Sugars <12 g/100 g

Cream, cremes and other similar products used in cooking

Fat ≤10 g/100 g or if fat content 10.1–15 g/100 g, hardfat ≤33% of the total fat.
Sodium ≤300 mg/100 g

Non-ripened cheese and similar products

Fat ≤15 g/100 g or if fat content 15.1–30 g/100 g, hard fat ≤33% of the total fat.
Sodium ≤480 mg/100 g

Cheese spreads and similar products

Fat ≤10 g/100 g if fat content 10.1–15 g/100 g, hard fat ≤33% of the total fat.
Sodium ≤ 700 mg/100 g

Cottage cheese

Fat ≤2.0 g/100g
Sodium ≤300 mg/100g

Ripened cheese and similar products

Fat ≤17 g/100 g or if fat 17.1-30 g/100g,
hard fat ≤33% of fat
Sodium ≤480 mg/100g

Ice-cream, sherbet Hard fat ≤4 g/100g
Edible fats

Food fats are an important source of soft fat. The purpose of granting the Heart Symbol is to influence the quality of fat, not the quantity. The national nutrition guidelines have been the starting point for hard fat. For sodium the criteria correspond to low-sodium limits set by food laws (maximum 1.0%)

Product groups Criteria relating to product groups
Fat spreads

Hard fat ≤33% of fat
Sodium ≤400 mg/100g

Vegetable oils Hard fat ≤20% of fat
Liquid fats

Hard fat ≤20% of fat
Sodium ≤400 mg/100g

Salad dressings

Hard fat ≤20% of fat
Sodium ≤400 mg/100g

Mayonnaise, hamburger and sandwich dressings

Fat <40 g/100g
Hard fat <20% of the total fat
Sodium <400 mg/100 g
Cholesterol <20 mg/100 g

Meat products

The purpose is to decrease the intake of total fat i.e. the intake of invisible fat. At the same time the intake of hard fat decreases as well. Some meat products may contain high amount of cholesterol; therefore a cholesterol limit has been set. It is based on the recommended maximum intake of cholesterol.

Product groups Criteria relating to product groups