Improvement of the nutritional quality of foods as a public health tool

Combris, Pierre; Goglia, Raffaella; Henini, M.; Soler, Louis-Georges; Spiteri, Marine

doi:10.1016/j.puhe.2011.07.004

Cited by 44 publications

(27 citation statements)

References 28 publications

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“…Cereal reformulation, and more generally, improvement in food supply can be regarded as a public health initiative, as it can lead to significant improvement in nutrient intake of the population [48]. The French public health nutrition program (Programme National Nutrition Santé, PNNS), aims also at improving quality of the food supply, by signed charters of improvements in nutritional quality with manufacturers.…”

Section: Discussionmentioning

confidence: 99%

Performance of a five category front-of-pack labelling system – the 5-colour nutrition label – to differentiate nutritional quality of breakfast cereals in France

et al. 2015

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BackgroundBreakfast cereals exhibit a wide variability in nutritional quality, and differences are not easily grasped by consumers. A simplified nutritional information system might contribute to help consumers make healthier food choices. A five-category colour label based on the Food Standards Agency Nutrient profiling system (FSA score) has been proposed in France to be implemented on the front-of-pack of foods (the five-colour nutrition label - 5-CNL). Objectives were to evaluate the ability of the 5-CNL to discriminate nutritional quality between types of breakfast cereals, within a category and in equivalent products, as well as its ability to change through product reformulation.MethodsNutritional information was collected through an Internet and supermarket research for N = 433 breakfast cereals (N = 380 complete data included in the analyses). Breakfast cereals were categorized according to common attributes in terms of processing and/or ingredients used. The FSA score and 5-CNL category allocation were computed for each cereal. Nutrient content and FSA score were compared across types of cereals. Distribution within the 5-CNL categories was assessed across types of cereals and for equivalent products. Impact of reformulation (reduction of 5 and 10% in simple sugar, saturated fat and sodium) on the 5-CNL category allocation was compared to original allocation with Bapkhar’s tests of homogeneity of marginal distribution.ResultsVariability in nutritional quality of breakfast cereals was high, as reflected by the FSA score (range −7- 22 for a theoretical range of −15-40) and the 5-CNL (all five categories represented). The 5-CNL allowed for discrimination across types of cereals, within categories of breakfast cereals and for equivalent products (at least 3 categories of the 5-CNL represented). Reformulation scenarios allowed for significant change in 5-CNL allocation: 5% reduction in sugar lead to a modification of the label for 4.21% of products while a reduction of 10% of sugar, saturated fat and sodium lead to a modification of the label for 19.2% of products.ConclusionThe 5-CNL adequately discriminates between breakfast cereals. It would therefore be an adequate tool for consumer information on nutritional quality of foods in the French context.Electronic supplementary materialThe online version of this article (doi:10.1186/s12889-015-1522-y) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Performance of a five category front-of-pack labelling system – the 5-colour nutrition label – to differentiate nutritional quality of breakfast cereals in France

et al. 2015

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“…The informed consumer could reduce their intake of fats, sugars and sodium if they can interpret what is often incomplete labelling. There is clearly considerable scope for producers to reformulate products to improve their nutritional profile [14,15]. …”

Section: Discussionmentioning

confidence: 99%

Processed foods available in the Pacific Islands

Snowdon

Raj

Reeve³

et al. 2013

Global Health

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BackgroundThere is an increasing reliance on processed foods globally, yet food composition tables include minimal information on their nutrient content. The Pacific Islands share common trade links and are heavily reliant on imported foods. The objective was to develop a dataset for the Pacific Islands on nutrient composition of processed foods sold and their sources.MethodsInformation on the food labels, including country of origin, nutrient content and promotional claims were recorded into a standardised dataset. Data were cleaned, converted to per 100 g data as needed and then checked for anomalies and recording errors.Setting: Five representative countries were selected for data collection, based on their trading patterns: Fiji, Guam, Nauru, New Caledonia, and Samoa. Data were collected in the capitals, in larger stores which import their own foods. Subjects: Processed foods in stores.ResultsThe data from 6041 foods and drinks were recorded. Fifty four countries of origin were identified, with the main provider of food for each Pacific Island country being that with which it was most strongly linked politically. Nutrient data were not provided for 6% of the foods, imported from various countries. Inaccurate labels were found on 132 products. Over one-quarter of the foods included some nutrient or health-related claims.ConclusionsThe globalisation of the food supply is having considerable impacts on diets in the Pacific Islands. While nutrient labels can be informative for consumers looking for healthier options, difficulties still exist with poor labelling and interpretation can be challenging.

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“…Improving pizza compositions (inter)nationally could therefore have a valuable impact on ill-health. Indeed, this strategy was earmarked by Combris et al as a potential tool to improve public health (7) and food reformulation is a major feature of the Department of Health's 'Responsibility Deal' (England), engaging the food industry to deliver public health goals (8) . Reformulation of commonly eaten foods is a key approach to achieving the goals set by the WHO/FAO expert consultation (9,10) .…”

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confidence: 99%

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

Combet

Jarlot

Aidoo

et al. 2013

Public Health Nutr.

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Objective: To develop a worked example of product reformulation of a very popular 'junk food' to meet nutritional guidelines for public health in a ready meal. Design: Indicative survey of popular Margherita pizzas, followed by product reformulation, applying dietary guidelines to generate a single-item pizza meal containing 30 % daily amounts of energy and all nutrients. An iterative process was used; first to optimize nutrient balance by adjusting the proportions of bread base, tomato-based sauce and mozzarella topping, then adding ingredients to provide specific nutrients and consumer tasting. Setting: Urban areas of contrasting socio-economic status. Subjects: Untrained unselected adults (n 49) and children (n 63), assessing pizza at tasting stations. Results: Most commercial pizzas provide insufficient information to assess all nutrients and traditional Margherita pizza ingredients provide insufficient Fe, Zn, iodine, and vitamins C and B 12 . Energy content of the portions currently sold as standard range from 837 to 2351 kJ (200 to 562 kcal), and most exceed 30 % Guideline Daily Amounts for saturated fat and Na when a 2510 kJ (600 kcal) notional meal is considered. The 'nutritionally balanced pizza' provides the required energy for a single-item meal (2510 kJ/600 kcal), with all nutrients within recommended ranges: Na (473 mg, ,45 % below recommended level), saturated fat (,11 % energy) and dietary fibre (13?7 g). Most adults (77 %) and children (81 %) rated it 'as good as' or 'better than' their usual choice. Conclusions: Nutritional guidelines to reduce chronic diseases can be applied to reformulate 'junk food' ready meals, to improve public health through a healthby-stealth approach without requiring change in eating habits.

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Improvement of the nutritional quality of foods as a public health tool

Cited by 44 publications

References 28 publications

Performance of a five category front-of-pack labelling system – the 5-colour nutrition label – to differentiate nutritional quality of breakfast cereals in France

Performance of a five category front-of-pack labelling system – the 5-colour nutrition label – to differentiate nutritional quality of breakfast cereals in France

Processed foods available in the Pacific Islands

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

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