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
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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/14/20/4289 |
| _version_ | 1797470599830831104 |
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| author | Mariska Dötsch-Klerk Eva M. R. Kovacs Ujwal Hegde Ans Eilander Julie I. Willems |
| author_facet | Mariska Dötsch-Klerk Eva M. R. Kovacs Ujwal Hegde Ans Eilander Julie I. Willems |
| author_sort | Mariska Dötsch-Klerk |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T19:39:21Z |
| format | Article |
| id | doaj.art-4bb3baefed6849d493491233d7f0ceb6 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-09T19:39:21Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-4bb3baefed6849d493491233d7f0ceb62023-11-24T01:43:54ZengMDPI AGNutrients2072-66432022-10-011420428910.3390/nu14204289Improving 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 GuidelinesMariska Dötsch-Klerk0Eva M. R. Kovacs1Ujwal Hegde2Ans Eilander3Julie I. Willems4Unilever Foods Innovation Centre, 6708 WH Wageningen, The NetherlandsUnilever R&D, Colworth Science Park, Sharnbrook MK44 1LQ, UKUnilever Foods Innovation Centre, 6708 WH Wageningen, The NetherlandsUnilever Foods Innovation Centre, 6708 WH Wageningen, The NetherlandsUnilever Foods Innovation Centre, 6708 WH Wageningen, The NetherlandsBackground: 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.https://www.mdpi.com/2072-6643/14/20/4289nutrient profilingfood qualitynutritional qualityreformulationmodellingsugar reduction |
| spellingShingle | Mariska Dötsch-Klerk Eva M. R. Kovacs Ujwal Hegde Ans Eilander Julie I. Willems 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 nutrient profiling food quality nutritional quality reformulation modelling sugar reduction |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | nutrient profiling food quality nutritional quality reformulation modelling sugar reduction |
| url | https://www.mdpi.com/2072-6643/14/20/4289 |
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