Next Article in Journal
Response to Comments by Vuksan V. et al., Nutrients 2017, 9, 398, Regarding an Article by Solah V.A. et al., Nutrients 2017, 9, 149
Previous Article in Journal
Fructose Consumption in the Development of Obesity and the Effects of Different Protocols of Physical Exercise on the Hepatic Metabolism
Article Menu

Export Article

Open AccessArticle
Nutrients 2017, 9(4), 406; doi:10.3390/nu9040406

Testing the Capacity of a Multi-Nutrient Profiling System to Guide Food and Beverage Reformulation: Results from Five National Food Composition Databases

1
Human Nutrition, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G31 2ER, UK
2
Nutrient Profiling, Public Health Nutrition, Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland
3
Division of Human Nutrition, Wageningen University, 6700AA Wageningen, The Netherlands
4
MS-Nutrition, 13005 Marseille, France
*
Author to whom correspondence should be addressed.
Received: 13 December 2016 / Revised: 28 March 2017 / Accepted: 17 April 2017 / Published: 21 April 2017
View Full-Text   |   Download PDF [886 KB, uploaded 21 April 2017]   |  

Abstract

Nutrient profiling ranks foods based on their nutrient composition, with applications in multiple aspects of food policy. We tested the capacity of a category-specific model developed for product reformulation to improve the average nutrient content of foods, using five national food composition datasets (UK, US, China, Brazil, France). Products (n = 7183) were split into 35 categories based on the Nestlé Nutritional Profiling Systems (NNPS) and were then classified as NNPS ‘Pass’ if all nutrient targets were met (energy (E), total fat (TF), saturated fat (SFA), sodium (Na), added sugars (AS), protein, calcium). In a modelling scenario, all NNPS Fail products were ‘reformulated’ to meet NNPS standards. Overall, a third (36%) of all products achieved the NNPS standard/pass (inter-country and inter-category range: 32%–40%; 5%–72%, respectively), with most products requiring reformulation in two or more nutrients. The most common nutrients to require reformulation were SFA (22%–44%) and TF (23%–42%). Modelled compliance with NNPS standards could reduce the average content of SFA, Na and AS (10%, 8% and 6%, respectively) at the food supply level. Despite the good potential to stimulate reformulation across the five countries, the study highlights the need for better data quality and granularity of food composition databases. View Full-Text
Keywords: nutrient profiling; food supply; reformulation; food composition database nutrient profiling; food supply; reformulation; food composition database
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Supplementary material

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Combet, E.; Vlassopoulos, A.; Mölenberg, F.; Gressier, M.; Privet, L.; Wratten, C.; Sharif, S.; Vieux, F.; Lehmann, U.; Masset, G. Testing the Capacity of a Multi-Nutrient Profiling System to Guide Food and Beverage Reformulation: Results from Five National Food Composition Databases. Nutrients 2017, 9, 406.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top