Nutrient profiles discriminate between foods according to their contribution to nutritionally adequate diets: a validation study using linear programming and the SAIN,LIM system

Darmon, Nicole; Vieux, Florent; Maillot, Matthieu; Volatier, Jean‐Luc; Martin, Ambroise

doi:10.3945/ajcn.2008.26465

Cited by 136 publications

(146 citation statements)

References 24 publications

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“…In addition to technological indexes, nutritional profiling systems could also help classify processed food and discriminate between nutrient-dense and -poor products (58,61). For example, a previous study demonstrated the interest in using a nutritional profiling system to evaluate the processes used for different fruits and meat products; the nutritional SAIN-LIM scores were calculated during processing and very distinctly discriminated between different technologies, including formulation (candying and salting), and other processes (55).…”

Section: Figurementioning

confidence: 99%

Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing

Fardet

Rock

Bassama

et al. 2015

Advances in Nutrition

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To date, observational studies in nutrition have categorized foods into groups such as dairy, cereals, fruits, and vegetables. However, the strength of the association between food groups and chronic diseases is far from convincing. In most international expert surveys, risks are most commonly scored as probable, limited, or insufficient rather than convincing. In this position paper, we hypothesize that current food classifications based on botanical or animal origins can be improved to yield solid recommendations. We propose using a food classification that employs food processes to rank foods in epidemiological studies. Indeed, food health potential results from both nutrient density and food structure (i.e., the matrix effect), both of which can potentially be positively or negatively modified by processing. For example, cereal-based foods may be more or less refined, fractionated, and recombined with added salt, sugars, and fats, yielding a panoply of products with very different nutritional values. The same is true for other food groups. Finally, we propose that from a nutritional perspective, food processing will be an important issue to consider in the coming years, particularly in terms of strengthening the links between food and health and for proposing improved nutritional recommendations or actions. Adv Nutr 2015;6:629-38.

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Section: Figurementioning

confidence: 99%

Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing

Fardet

Rock

Bassama

et al. 2015

Advances in Nutrition

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“…Indeed, Darmon, et al [20], categorized foods based on their nutrient profiles and yogurt was included in the "Class 1" category, referring to the healthiest food choices alongside with fruits and vegetable. As we previously reported [8], yogurt (all types, independently of their fat content) is a contributor to the Prudent dietary pattern altogether with vegetables, fruits, nuts, non-hydrogenated fats, legumes, fish and other seafood.…”

Section: Discussionmentioning

confidence: 99%

Yogurt Consumption: Influence of Body Mass Index and Dietary Restraint? Cross-Sectional Analysis of the INFOGENE Study

Cormier¹

2016

J Food Nutri Diete

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“…Nutritional quality: SAIN,LIM and UK Ofcom nutrient profiling models To assess the nutritional quality of each food, two nutrient profiling models were used: the French SAIN,LIM and the UK Ofcom, both precisely described elsewhere (44,45) .…”

Section: Food Pricesmentioning

confidence: 99%

Which functional unit to identify sustainable foods?

Gabriel

Vieux

Darmon

2015

Public Health Nutr.

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Objective: In life-cycle assessment, the functional unit defines the unit for calculation of environmental indicators. The objective of the present study was to assess the influence of two functional units, 100 g and 100 kcal (420 kJ), on the associations between three dimensions for identifying sustainable foods, namely environmental impact (via greenhouse gas emissions (GHGE)), nutritional quality (using two distinct nutrient profiling systems) and price. Design: GHGE and price data were collected for individual foods, and were each expressed per 100 g and per 100 kcal. Two nutrient profiling models, SAIN,LIM and UK Ofcom, were used to assess foods' nutritional quality. Spearman correlations were used to assess associations between variables. Sustainable foods were identified as those having more favourable values for all three dimensions. Setting: The French Individual and National Dietary Survey (INCA2), 2006-2007. Subjects: Three hundred and seventy-three foods highly consumed in INCA2, covering 65 % of total energy intake of adult participants. Results: When GHGE and price were expressed per 100 g, low-GHGE foods had a lower price and higher SAIN,LIM and Ofcom scores (r = 0·59, −0·34 and −0·43, respectively), suggesting a compatibility between the three dimensions; 101 and 100 sustainable foods were identified with SAIN,LIM and Ofcom, respectively. When GHGE and price were expressed per 100 kcal, low-GHGE foods had a lower price but also lower SAIN,LIM and Ofcom scores (r = 0·67, 0·51 and 0·47, respectively), suggesting that more environment-friendly foods were less expensive but also less healthy; thirty-four sustainable foods were identified with both SAIN,LIM and Ofcom. Conclusions: The choice of functional unit strongly influenced the compatibility between the sustainability dimensions and the identification of sustainable foods.

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Nutrient profiles discriminate between foods according to their contribution to nutritionally adequate diets: a validation study using linear programming and the SAIN,LIM system

Abstract: On the basis of a few key nutrients, it is possible to predict the ability of a given food to facilitate -- or to impair -- the fulfillment of a large number of nutrient recommendations.

Cited by 136 publications

References 24 publications

Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing

Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing

Yogurt Consumption: Influence of Body Mass Index and Dietary Restraint? Cross-Sectional Analysis of the INFOGENE Study

Which functional unit to identify sustainable foods?

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