Improving The US Food Environment Through Reformulation: A Comparison Of Two Nutrient Profiling Models

Abstract

BackgroundFew nutrient profiling (NP) models have been specifically developed for reformulation purposes.ObjectiveTo compare how the NNPS and Ofcom NP models, respectively designed for reformulation and regulation purposes, classified foods consumed in the US.MethodsThe across‐the‐board Ofcom and the category‐specific NNPS models were applied to all ice creams, pizzas, soups, and yogurts of the USDA SR27 database. Both models have a dichotomous Yes/No outcome. Classification of foods across categories was assessed using chi2 tests. Agreement between the systems was assessed using the kappa statistic, for all foods and by category.ResultsOverall, and in all categories but pizzas, more foods were classified 'Yes' by the Ofcom than by the NNPS (Table). Contrary to the NNPS (p‐chi2=0.59), the Ofcom classified differently the four categories (p<0.01): all yogurts were classified 'Yes' while most pizzas were 'No'. Across all foods, agreement was relatively low between the two systems; it was higher for ice creams and pizzas.Table: Classification of foods according to the NNPS and Ofcom nutrient profiling systems (USDA SR27 data) Food category n % Yes, NNPS % Yes, Ofcom Kappa‐statistic Ice Creams 43 16 28 0.54 Pizzas 75 23 15 0.30 Soups 282 25 72 0.06 Yogurts 25 28 100 N/A Total 425 24 59 0.13 ConclusionIn the assessed food categories, the NNPS model was more inclined to promote reformulation than the Ofcom model. Further research is needed to assess other food categories in which manufactured goods are predominant in the food environment. Confirmatory investigations should focus on food environment from other regions, or for specific target populations.