The Nutri-Score Scale—A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish Market
Although meat and meat products are important sources of protein in the human diet, consumption appears to be a predisposing factor in the onset of several civilisation diseases, particularly red meat and its products. One way to reduce diet-related diseases is to guide consumers towards consciously...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-03-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/16/6/827 |
| _version_ | 1797239798526640128 |
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| author | Katarzyna Czech-Załubska Anna Didkowska Daniel Klich Agnieszka Jackowska-Tracz Joanna Zarzyńska Krzysztof Anusz |
| author_facet | Katarzyna Czech-Załubska Anna Didkowska Daniel Klich Agnieszka Jackowska-Tracz Joanna Zarzyńska Krzysztof Anusz |
| author_sort | Katarzyna Czech-Załubska |
| collection | DOAJ |
| description | Although meat and meat products are important sources of protein in the human diet, consumption appears to be a predisposing factor in the onset of several civilisation diseases, particularly red meat and its products. One way to reduce diet-related diseases is to guide consumers towards consciously purchasing healthier foods by including a nutrition declaration on product labels, such as by using a “front-of-pack” (FOP) labelling system. This study aimed to determine the Nutri-Score classes for processed meat products, distinguish products that are potentially better for consumers, and determine whether the refined algorithm significantly contributed to a change in product classification. An analysis of the labels of 1700 products available on the Polish market indicated that most processed meat products qualified as class D and E. Comparing the refined Nutri-Score calculation algorithm with the original algorithm resulted in a slight change in product allocation. Poultry products were ranked more favourably than red meat products. The most significant change in product allocation (by 35.2%) was achieved by reducing salt content by 30% and fat content by 10%. Among the processed meat products, some are more highly ranked and are hence considered better from a nutritional perspective than others in that group. |
| first_indexed | 2024-04-24T17:57:16Z |
| format | Article |
| id | doaj.art-76e8debfb6e747b0a694879ba2f836e2 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-04-24T17:57:16Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-76e8debfb6e747b0a694879ba2f836e22024-03-27T13:58:12ZengMDPI AGNutrients2072-66432024-03-0116682710.3390/nu16060827The Nutri-Score Scale—A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish MarketKatarzyna Czech-Załubska0Anna Didkowska1Daniel Klich2Agnieszka Jackowska-Tracz3Joanna Zarzyńska4Krzysztof Anusz5Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences (SGGW), Nowoursynowska 166, 02-787 Warsaw, PolandDepartment of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences (SGGW), Nowoursynowska 166, 02-787 Warsaw, PolandInstitute of Animal Sciences, Warsaw University of Life Sciences (SGGW), Ciszewskiego 8, 02-786 Warsaw, PolandDepartment of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences (SGGW), Nowoursynowska 166, 02-787 Warsaw, PolandDepartment of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences (SGGW), Nowoursynowska 166, 02-787 Warsaw, PolandDepartment of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences (SGGW), Nowoursynowska 166, 02-787 Warsaw, PolandAlthough meat and meat products are important sources of protein in the human diet, consumption appears to be a predisposing factor in the onset of several civilisation diseases, particularly red meat and its products. One way to reduce diet-related diseases is to guide consumers towards consciously purchasing healthier foods by including a nutrition declaration on product labels, such as by using a “front-of-pack” (FOP) labelling system. This study aimed to determine the Nutri-Score classes for processed meat products, distinguish products that are potentially better for consumers, and determine whether the refined algorithm significantly contributed to a change in product classification. An analysis of the labels of 1700 products available on the Polish market indicated that most processed meat products qualified as class D and E. Comparing the refined Nutri-Score calculation algorithm with the original algorithm resulted in a slight change in product allocation. Poultry products were ranked more favourably than red meat products. The most significant change in product allocation (by 35.2%) was achieved by reducing salt content by 30% and fat content by 10%. Among the processed meat products, some are more highly ranked and are hence considered better from a nutritional perspective than others in that group.https://www.mdpi.com/2072-6643/16/6/827front-of-pack labelling systemNutri-Scoreprocessed meat productsPolish market |
| spellingShingle | Katarzyna Czech-Załubska Anna Didkowska Daniel Klich Agnieszka Jackowska-Tracz Joanna Zarzyńska Krzysztof Anusz The Nutri-Score Scale—A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish Market Nutrients front-of-pack labelling system Nutri-Score processed meat products Polish market |
| title | The Nutri-Score Scale—A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish Market |
| title_full | The Nutri-Score Scale—A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish Market |
| title_fullStr | The Nutri-Score Scale—A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish Market |
| title_full_unstemmed | The Nutri-Score Scale—A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish Market |
| title_short | The Nutri-Score Scale—A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish Market |
| title_sort | nutri score scale a tool for assessing the nutritional quality of processed meat products available on the polish market |
| topic | front-of-pack labelling system Nutri-Score processed meat products Polish market |
| url | https://www.mdpi.com/2072-6643/16/6/827 |
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