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Nutrients
Volume 14
Issue 20
10.3390/nu14204289
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Article

Improving the Nutrient Quality of Foods and Beverages Using Product Specific Standards for Nutrients to Limit Will Substantially Reduce Mean Population Intakes of Energy, Sodium, Saturated Fat and Sugars towards WHO Guidelines

by
Mariska Dötsch-Klerk
1,*,
Eva M. R. Kovacs
2,
Ujwal Hegde
1,
Ans Eilander
1 and
Julie I. Willems
1
1
Unilever Foods Innovation Centre, 6708 WH Wageningen, The Netherlands
2
Unilever R&D, Colworth Science Park, Sharnbrook MK44 1LQ, UK
*
Author to whom correspondence should be addressed.
Nutrients 2022, 14(20), 4289; https://doi.org/10.3390/nu14204289
Submission received: 15 September 2022 / Revised: 4 October 2022 / Accepted: 8 October 2022 / Published: 14 October 2022
(This article belongs to the Section Nutrition and Public Health)
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Abstract

Background: International strategies to reduce chronic diseases have called for a reduction in the amounts of saturated fat (SAFA), trans fat (TFA), salt and sugars in the global food supply. This paper describes the development approach and potential impact of a set of standards for these nutrients to drive food (re)formulation. Methods: To set the standards, WHO nutrient guidelines for daily intake were translated into product group specific standards. The impact of reformulation towards these standards on population nutrient intakes was modelled using the food consumption data of five countries: UK, France, US, Brazil and China. The impact of the TFA standards could not be modelled due to lack of data. Results: (Re)formulation of foods and beverages towards these standards would substantially decrease mean population intakes of energy, sodium, SAFA and sugars, with reductions up to 30%. Conclusions: These science-based standards for nutrients to limit could drive impactful reductions in energy, sodium, SAFA and sugars in food and beverage products, enabling mean population intakes to move closer to WHO nutrient guidelines.
Keywords: nutrient profiling; food quality; nutritional quality; reformulation; modelling; sugar reduction; salt reduction nutrient profiling; food quality; nutritional quality; reformulation; modelling; sugar reduction; salt reduction

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MDPI and ACS Style

Dötsch-Klerk, M.; Kovacs, E.M.R.; Hegde, U.; Eilander, A.; Willems, J.I. Improving the Nutrient Quality of Foods and Beverages Using Product Specific Standards for Nutrients to Limit Will Substantially Reduce Mean Population Intakes of Energy, Sodium, Saturated Fat and Sugars towards WHO Guidelines. Nutrients 2022, 14, 4289. https://doi.org/10.3390/nu14204289

AMA Style

Dötsch-Klerk M, Kovacs EMR, Hegde U, Eilander A, Willems JI. Improving the Nutrient Quality of Foods and Beverages Using Product Specific Standards for Nutrients to Limit Will Substantially Reduce Mean Population Intakes of Energy, Sodium, Saturated Fat and Sugars towards WHO Guidelines. Nutrients. 2022; 14(20):4289. https://doi.org/10.3390/nu14204289

Chicago/Turabian Style

Dötsch-Klerk, Mariska, Eva M. R. Kovacs, Ujwal Hegde, Ans Eilander, and Julie I. Willems. 2022. "Improving the Nutrient Quality of Foods and Beverages Using Product Specific Standards for Nutrients to Limit Will Substantially Reduce Mean Population Intakes of Energy, Sodium, Saturated Fat and Sugars towards WHO Guidelines" Nutrients 14, no. 20: 4289. https://doi.org/10.3390/nu14204289

APA Style

Dötsch-Klerk, M., Kovacs, E. M. R., Hegde, U., Eilander, A., & Willems, J. I. (2022). Improving the Nutrient Quality of Foods and Beverages Using Product Specific Standards for Nutrients to Limit Will Substantially Reduce Mean Population Intakes of Energy, Sodium, Saturated Fat and Sugars towards WHO Guidelines. Nutrients, 14(20), 4289. https://doi.org/10.3390/nu14204289

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