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This document is a correction notice for a study published in the journal PLoS ONE. The correction relates to Table 1 in the study, specifically the values in the "reference amount" column. The corrected table provides information on the nutrient thresholds that would determine the display of a front-of-pack symbol according to Canadian front-of-pack labeling regulations. The table includes age groups, reference amounts, thresholds as a percentage of the daily value, and absolute amounts per nutrient for saturated fat, sodium, and sugars. The correction notice does not provide any additional information or analysis beyond the corrected table. [Extracted from the article]

Objective: To evaluate the application of front-of-package (FOP) labelling regulations to menu labelling in the Canadian restaurant sector by assessing the proportion of menu items that would be required to display the 'high-in' FOP symbol if the policy were extended to the restaurant sector., Design: Nutrition information of 18,760 menu items were collected from 141 chain restaurants in Canada. Menu items were evaluated using the mandatory FOP labelling regulations promulgated in Canada Gazette II by Health Canada in July of 2022., Setting: Chain restaurants with ≥20 establishments in Canada., Participants: Canadian chain restaurant menu items including beverages, desserts, entrées, sides, and starters., Results: Overall, 77% of menu items in the Canadian restaurant sector would display a 'high-in' FOP symbol. Among these menu items, 43% would display 'high-in' one nutrient, 54% would display 'high-in' two, and 3% would display 'high-in' all three nutrients-of-concern. By nutrient, 52% were 'high-in' sodium, and 24% and 47% were 'high-in' total sugars and saturated fat, respectively., Conclusions: Given the poor nutritional quality of restaurant foods, the current regulations, if applied to restaurant foods, would result in most menu items displaying a FOP symbol. Therefore, expanding the Canadian FOP labelling regulations to the restaurant sector can be key to ensuring a healthy food environment for Canadians. Furthermore, menu labelling along with other multi-faceted approaches such as reformulation targets are necessary to improve the dietary intake of Canadians from restaurant foods.

Objective: The objective of the study was to compare the potential dietary impact of proposed and final front-of-pack labelling (FOPL) regulations (published in Canada Gazette I (CG1) and Canada Gazette II (CG2) , respectively) by examining the difference in the prevalence of foods that would require a 'High in' front-of-pack nutrition symbol and nutrient intakes from those foods consumed by Canadian adults., Design: Foods in a generic food composition database ( n 3676) were categorised according to the details of FOPL regulations in CGI and CGII , and the differences in the proportion of foods were compared. Using nationally representative dietary survey data, potential intakes of nutrients from foods that would display a 'High in' nutrition symbol according to CGI and CGII were compared., Setting: Canada., Participants: Canadian adults (≥ 19 years; n 13 495)., Results: Compared with CGI , less foods would display a 'High in' nutrition symbol (Δ = -6 %) according to CGII (saturated fat = -4 %, sugars = -1 %, sodium = -3 %). Similarly, potential intakes of nutrients-of-concern from foods that would display a 'High in' nutrition symbol were reduced according to CGII compared with CGI (saturated fat = -21 %, sugars = -2 %, sodium = -6 %). Potential intakes from foods that would display a 'High in' nutrition symbol were also reduced for energy and nutrients-to-encourage, including protein, fibre, calcium and vitamin D., Conclusions: Changes to FOPL regulations may have blunted their potential to limit intakes of nutrients-of-concern; however, they likely averted potential unintended consequences on intakes of nutrients-to-encourage for Canadians (e.g. calcium and vitamin D). To ensure policy objectives are met, FOPL regulations must be monitored regularly and evaluated over time.

Until recently, most dietary guidelines and related food policies in Canada focused on total sugars, but recent evidence suggests that free sugars are of greater public health concern. Starting in 2017, our research group received federal funding to fill critical gaps related to free sugars and health. In this commentary, we describe our work related to tracking free sugars in the Canadian food supply and simulating the diet and health impacts of product reformulation. We then summarize how our work has influenced policymaking in Canada with examples of our knowledge translation efforts, and provide a future research and policy agenda based on our findings. Overall, there is significant room for Canadian food policies to target free sugars reductions in food and diets to address overconsumption of this nutrient of public health concern.