A Comparison of the Energy, Fat, and Salt Content of Chips Consumed in Ten Different Countries Based on Nutrition Label Information

Year 2026, Volume: 10 Issue: 1, 79 - 92, 02.01.2026

Fatmanur Hümeyra Zengin , Tuğba Tatar , Emine Ahmetoğlu

Abstract

Chips are among mostly consumed snacks worldwide. Their nutritional composition may vary significantly between countries. This study aimed to compare the energy, total fat, saturated fat, and salt contents of chips consumed in ten countries. The nutrition labels of 554 chips available in online markets were examined. The highest energy content was in the United States of America (USA), and the lowest was in Germany. Regarding total fat, the highest value was also observed in the USA, whereas Türkiye had the lowest. Potato chips contained the highest energy and total fat levels. Reduced-salt chips had the highest energy and total fat content. Regarding salt content, the highest salt value was in reduced fat chips. These findings indicate that the nutrient content of chips varies significantly depending on the country, raw materials, and processing methods. Reformulating commonly consumed chips can enhance compliance with daily macronutrient intake, reduce nutritional problems, and support global health goals by promoting equitable access to healthier food options

Keywords

Snack foods , nutrition labeling , dietary fats , dietary sodium

On Farklı Ülkede Tüketilen Cipslerin Enerji, Yağ ve Tuz İçeriklerinin Besin Etiketi Bilgilerine Göre Karşılaştırılması

Abstract

Cipsler dünya çapında en çok tüketilen atıştırmalıklar arasındadır. Besin içerikleri ülkeler arasında önemli ölçüde farklılık gösterebilir. Bu çalışmada, on ülkede tüketilen cipslerin başına enerji, toplam yağ, doymuş yağ ve tuz içerikleri karşılaştırıldı. Online pazarlarda bulunan 554 cipsin besin etiketleri incelendi. En yüksek enerji içeriği Amerika Birleşik Devletleri'nde (ABD), en düşük ise Almanya'daydı. Toplam yağ açısından da en yüksek değer ABD'de gözlenirken, Türkiye en düşük değere sahipti. Patates cipsleri en yüksek enerji ve toplam yağ seviyelerine sahipti. Az tuzlu cipsler en yüksek enerji ve toplam yağ içeriğine sahipti. Tuz içeriği açısından en yüksek tuz değeri az yağlı cipslerdeydi. Bu bulgular, cipslerin besin içeriğinin ülkeye, hammaddelere ve işleme yöntemlerine bağlı olarak önemli ölçüde değiştiğini göstermektedir. Sık tüketilen cipslerin yeniden formüle edilmesi, günlük makro besin alımına uyumu artırabilir, beslenme sorunlarını azaltabilir ve daha sağlıklı gıda seçeneklerine eşit erişimi teşvik ederek küresel sağlık hedeflerini destekleyebilir.

Keywords

Atıştırmalık yiyecekler , besin etiketleme , diyet yağları , diyet sodyumu

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