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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

Human Nutrition, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G31 2ER, UK
Nutrient Profiling, Public Health Nutrition, Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland
Division of Human Nutrition, Wageningen University, 6700AA Wageningen, The Netherlands
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
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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

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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).

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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.

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