Development of a nutritionally balanced pizza as a functional meal designed to meet published dietary guidelines

Combet, Emilie; Jarlot, Amandine; Aidoo, Kofi E.; Lean, Michael E. J.

doi:10.1017/s1368980013002814

Cited by 33 publications

(23 citation statements)

References 20 publications

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“…Although this is a caveat of this study, it would be an inherent caveat of any food policy decision based on similar, national data. Previous reports have identified larger numbers of products by direct sampling of the UK market, compared to the sample described herein [50,51,52], and such an issue would be better addressed through comprehensive branded food databases, as mentioned earlier. …”

Section: Discussionmentioning

confidence: 95%

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

et al. 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.

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Section: Discussionmentioning

confidence: 95%

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

et al. 2017

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“…To this end, stealth reformulation can be used successfully, as evidenced by the gradual reductions in salt consumption, which was achieved in part due to product reformulation (51)(52)(53) . Combet et al (54) redesigned the typical Margherita pizza in order to meet all the target nutrient recommendations, while maintaining a reasonable portion size. The authors achieved this through essentially undetectable modifications to the traditional recipe and the use of small amounts of functional ingredients (red pepper and seaweed), which enabled them to augment the amount of vitamins A, C and iron.…”

Section: How Can Consumers Be Reached Through Reformulationmentioning

confidence: 99%

“…The authors achieved this through essentially undetectable modifications to the traditional recipe and the use of small amounts of functional ingredients (red pepper and seaweed), which enabled them to augment the amount of vitamins A, C and iron. Importantly, the nutritionallybalanced pizza was acceptable to a panel of consumers that included adults and children (54) . This is an encouraging example of a successful innovation but the question remains how to guide the consumer.…”

Section: How Can Consumers Be Reached Through Reformulationmentioning

confidence: 99%

Nutrient profiling for product reformulation: public health impact and benefits for the consumer

et al. 2017

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The food industry holds great potential for driving consumers to adopt healthy food choices as (re)formulation of foods can improve the nutritional quality of these foods. Reformulation has been identified as a cost-effective intervention in addressing non-communicable diseases as it does not require significant alterations of consumer behaviour and dietary habits. Nutrient profiling (NP), the science of categorizing foods based on their nutrient composition, has emerged as an essential tool and is implemented through many different profiling systems to guide reformulation and other nutrition policies. NP systems should be adapted to their specific purposes as it is not possible to design one system that can equally address all policies and purposes, e.g. reformulation and labelling. The present paper discusses some of the key principles and specificities that underlie a NP system designed for reformulation with the example of the Nestlé nutritional profiling system. Furthermore, the impact of reformulation at the level of the food product, dietary intakes and public health are reviewed. Several studies showed that food and beverage reformulation, guided by a NP system, may be effective in improving population nutritional intakes and thereby its health status. In order to achieve its maximum potential and modify the food environment in a beneficial manner, reformulation should be implemented by the entire food sector. Multi-stakeholder partnerships including governments, food industry, retailers and consumer associations that will state concrete time-bound objectives accompanied by an independent monitoring system are the potential solution.

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“…Avoidance of ambiguous, contradictory and negative messages will support positive outcomes from public health campaigns, but the barriers that prevent individuals putting desired changes into practice, even if they want to, will remain substantial (41) . Reformulation of the food supply focusing on processed food may be a viable option to support reductions in overall energy intake throughout the population, whether through voluntary product selection or a 'health by stealth' approach (42) . The potential to develop foods that work with the body's natural regulatory mechanisms is an appealing concept.…”

Section: Health Claims and The Consumermentioning

confidence: 99%

Approaches to influencing food choice across the age groups: from children to the elderly

2015

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Nutrition across the lifespan encompasses both preventative and treatment options to maintain health and vitality. This review will focus on the challenge of overconsumption of energy relative to energy expenditure and the consequent development of overweight and obesity, since they are responsible for much of the burden of chronic disease in the developed world. Understanding the mechanisms of hunger and satiety and how particular foodstuffs and nutrients affect appetite and motivation to eat is important for evidence-based interventions to achieve weight control and design of community-wide dietary strategies that reach across the lifespan. Food reformulation for appetite control and weight management requires a knowledge of the mechanisms of hunger and satiety, how food interacts with peripheral and central regulatory systems, and how these interactions change across the lifecourse, allied to the technical capability to generate, evaluate and develop new ingredients and foods with enhanced biological potency based on these mechanisms. Two European Union-funded research projects, Full4Health and SATIN, are adopting these complementary approaches. These research projects straddle the sometimes conflicted ground between justifiable public health concerns on the one hand and the food and drink industry on the other. These multi-disciplinary projects pull together expertise in nutrition, neuroimaging, psychology and food technology that combines with food industry partners to maximise expected impact of the research. Better knowledge of mechanisms regulating hunger/satiety will lead to evidence base for preventive strategies for the European population, to reduction of chronic disease burden and to increased competitiveness of European food industry through the development of new food products.Food choice: Satiety: Obesity: Reformulation: Appetite: Full4Health: SATIN Obesity and overweight are more than ever one of the most compelling nutrition issues worldwide. The world is facing an epidemic of non-communicable disease (NCD), which kills more than 36 million people per year (63 % of all-cause mortality). The WHO Global action plan for the prevention and control of NCD 2013-2020 identifies four main types of NCD: CVD (heart attacks and stroke); cancers; chronic respiratory diseases (such as chronic obstructed pulmonary disease and asthma); diabetes. Modifiable behavioural risk factors include unhealthy diet, physical inactivity and harmful use of tobacco and alcohol. For three out of four of these major health issues, obesity is also a major risk factor, further emphasising the role of diet, both composition and quantity, in global ill-health. Overconsumption of energy is the root cause of the increasing prevalence of global obesity, with dietary habits perpetuating health inequalities. Food choices, especially in an environment of ready availability and plentiful supply of cheap ready to eat foods, should be a primary focus of preventative measures. A successful strategy to guide dietary choice towards healthier...

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Development of a nutritionally balanced pizza as a functional meal designed to meet published dietary guidelines

Cited by 33 publications

References 20 publications

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

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

Nutrient profiling for product reformulation: public health impact and benefits for the consumer

Approaches to influencing food choice across the age groups: from children to the elderly

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