scholarly journals Evaluation of Alignment between the Health Claims Nutrient Profiling Scoring Criterion (NPSC) and the Health Star Rating (HSR) Nutrient Profiling Models

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 1065 ◽  
Author(s):  
Elizabeth Dunford ◽  
Liping Huang ◽  
Sanne Peters ◽  
Michelle Crino ◽  
Bruce Neal ◽  
...  
Keyword(s):  
Edible Oils ◽  
Food Group ◽  
Food Composition ◽  
Health Claims ◽  
Food Groups ◽  
Health Claim ◽  
Star Rating ◽  
Nutrition Labelling ◽  
Nutrient Profiling ◽  
Scoring Algorithms

In Australia, manufacturers can use two government-endorsed approaches to advertise product healthiness: the Health Star Rating (HSR) front-of-pack nutrition labelling system, and health claims. Related, but different, algorithms determine the star rating of a product (the HSR algorithm) and eligibility to display claims (the Nutrient Profiling Scoring Criterion (NPSC) algorithm). The objective of this study was to examine the agreement between the HSR and NPSC algorithms. Food composition information for 41,297 packaged products was extracted from The George Institute’s FoodSwitch database. HSR and the NPSC scores were calculated, and the proportion of products in each HSR category that were eligible to display a health claim under the NPSC was examined. The highest agreement between the HSR scoring algorithm and the NPSC threshold to determine eligibility to display a health claim was at the HSR cut-off of 3.5 stars (k = 0.83). Overall, 97.3% (n = 40,167) of products with star ratings of 3.5 or higher were also eligible to display a health claim, and 94.3% (n = 38,939) of products with star ratings less than 3.5 were ineligible to display a health claim. The food group with greatest divergence was “edible oils”, with 45% products (n = 342) with HSR >3.5, but 64% (n = 495) eligible to display a claim. Categories with large absolute numbers of products with HSR <3.5, but eligible to display a claim, were “yoghurts and yoghurt drinks” (335 products, 25.4%) and “soft drinks” (299 products, 29.7%). Categories with a large number of products with HSR ≥3.5, but ineligible to display a claim, were “milk” (260 products, 21.2%) and “nuts and seeds” (173 products, 19.7%). We conclude that there is good agreement between the HSR and the NPSC systems overall, but divergence in some food groups is likely to result in confusion for consumers, particularly where foods with low HSRs are eligible to display a health claim. The alignment of the NPSC and HSR scoring algorithms should be improved.

scholarly journals Application of the British Food Standards Agency nutrient profiling system in a French food composition database

2014 ◽  
Vol 112 (10) ◽  
pp. 1699-1705 ◽  
Author(s):  
Chantal Julia ◽  
Emmanuelle Kesse-Guyot ◽  
Mathilde Touvier ◽  
Caroline Méjean ◽  
Léopold Fezeu ◽  
...  
Keyword(s):  
Public Health ◽  
Food Group ◽  
Food Composition ◽  
Food Groups ◽  
Nutrition Labelling ◽  
Nutrient Profiling ◽  
Food Standards ◽  
Health Initiatives ◽  
Multiple Category ◽  
Composition Table

Nutrient profiling systems are powerful tools for public health initiatives, as they aim at categorising foods according to their nutritional quality. The British Food Standards Agency (FSA) nutrient profiling system (FSA score) has been validated in a British food database, but the application of the model in other contexts has not yet been evaluated. The objective of the present study was to assess the application of the British FSA score in a French food composition database. Foods from the French NutriNet-Santé study food composition table were categorised according to their FSA score using the Office of Communication (OfCom) cut-off value (‘healthier’ ≤ 4 for foods and ≤ 1 for beverages; ‘less healthy’ >4 for foods and >1 for beverages) and distribution cut-offs (quintiles for foods, quartiles for beverages). Foods were also categorised according to the food groups used for the French Programme National Nutrition Santé (PNNS) recommendations. Foods were weighted according to their relative consumption in a sample drawn from the NutriNet-Santé study (n 4225), representative of the French population. Classification of foods according to the OfCom cut-offs was consistent with food groups described in the PNNS: 97·8 % of fruit and vegetables, 90·4 % of cereals and potatoes and only 3·8 % of sugary snacks were considered as ‘healthier’. Moreover, variability in the FSA score allowed for a discrimination between subcategories in the same food group, confirming the possibility of using the FSA score as a multiple category system, for example as a basis for front-of-pack nutrition labelling. Application of the FSA score in the French context would adequately complement current public health recommendations.

scholarly journals The Relative Caloric Prices of Healthy and Unhealthy Foods Differ Systematically across Income Levels and Continents

2019 ◽  
Vol 149 (11) ◽  
pp. 2020-2033 ◽  
Author(s):  
Derek D Headey ◽  
Harold H Alderman
Keyword(s):  
Soft Drink ◽  
Food Group ◽  
Food Composition ◽  
Food Prices ◽  
Future Research ◽  
Food Groups ◽  
Relative Prices ◽  
Income Levels ◽  
Food Composition Tables ◽  
Overweight Prevalence

ABSTRACT Background Relative prices of healthy/unhealthy foods have been implicated in the obesity epidemic, but never extensively quantified across countries or empirically linked to undernutrition. Objectives This study compared relative caloric prices (RCPs) for different food categories across 176 countries and ascertained their associations with dietary indicators and nutrition outcomes. Methods We converted prices for 657 standardized food products from the 2011 International Comparison Program into caloric prices using USDA Food Composition tables. We classified products into 21 specific food groups. We constructed RCPs as the ratio of the 3 cheapest products in each food group, relative to the weighted cost of a basket of starchy staples. We analyzed RCP differences across World Bank income levels and regions and used cross-country regressions to explore associations with Demographic Health Survey dietary indicators for women 15–49 y old and children 12–23 mo old and with WHO indicators of the under-5 stunting prevalence and adult overweight prevalence. Results Most noncereal foods were relatively cheap in high-income countries, including sugar- and fat-rich foods. In lower-income countries, healthy foods were generally expensive, especially most animal-sourced foods and fortified infant cereals (FICs). Higher RCPs for a food predict lower consumption among children for 7 of 9 food groups. Higher milk and FIC prices were positively associated with international child stunting patterns: a 1-SD increase in milk prices was associated with a 2.8 percentage point increase in the stunting prevalence. Similarly, a 1-SD increase in soft drink prices was associated with a reduction in the overweight prevalence of ∼3.6 percentage points. Conclusions Relative food prices vary systematically across countries and partially explain international differences in the prevalences of undernutrition and overweight adults. Future research should focus on how to alter relative prices to achieve better dietary and nutrition outcomes.

scholarly journals Nutritional Content According to the Presence of Front of Package Marketing Strategies: The Case of Ultra-Processed Snack Food Products Purchased in Costa Rica

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2738 ◽  
Author(s):  
Tatiana Gamboa-Gamboa ◽  
Adriana Blanco-Metzler ◽  
Stefanie Vandevijvere ◽  
Manuel Ramirez-Zea ◽  
Maria F. Kroker-Lobos
Keyword(s):  
Costa Rica ◽  
Food Products ◽  
Marketing Strategies ◽  
Health Claims ◽  
Purchase Behavior ◽  
Snack Food ◽  
Processed Food ◽  
Food Groups ◽  
Health Claim ◽  
Critical Nutrients

The industry uses nutrition and health claims, premium offers, and promotional characters as marketing strategies (MS). The inclusion of these MS on ultra-processed products may influence child and adolescent purchase behavior. This study determined the proportion of foods carrying claims and marketing strategies, also the proportion of products with critical nutrients declaration, and nutritional profile differences between products that carry or not claims and MS on the front-of-package (FoP) of ultra-processed food products sold in Costa Rica. Data were obtained from 2423 photographs of seven food groups consumed as snacks that were sold in one of the most widespread and popular hypermarket chains in Costa Rica in 2015. Ten percent of products lacked a nutrition facts panel. Sodium was the least reported critical nutrient. Energy and critical nutrients were significantly highest in products that did not include any nutrition or health claim and in products that included at least one MS. Forty-four percent and 10% of all products displayed at least one nutrition or at least one health claim, respectively, and 23% displayed at least one MS. In conclusion, regulations are needed to restrict claims and marketing on ultra-processed food packages to generate healthier food environments and contribute to the prevention of childhood and adolescent obesity in Costa Rica.

scholarly journals Percentage contribution of reference recipes to Food Groups for Irish and UK Food Based Dietary Guidelines.

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Sali Abouhajar ◽  
Michael Dolan ◽  
Damian O'Kelly ◽  
Aileen Kennedy ◽  
Katherine Younger ◽  
...  
Keyword(s):  
Healthcare Professionals ◽  
Food Group ◽  
Food Composition ◽  
Dietary Guidelines ◽  
Food Groups ◽  
High Fat ◽  
Median Percentage ◽  
Percentage Contribution ◽  
Protein Sources ◽  
Alternative Protein

AbstractFood Based Dietary Guidelines (FBDG) are a set of recommendations that describe the quantity and types of foods to consume to promote healthy eating and prevent diseases such as obesity. However, when assessing compliance with FBDG, calculating contributions from composite dishes is challenging, since the specific recipe ingredients are often unknown. This project aims to establish proportional contribution of composite dishes to food groups defined by the Irish and UK FBDG. This will facilitate automated assessment of compliance with FBDG for users of novel technology such as Nutritics, a suite of integrated nutrition analysis software tools for healthcare professionals, educators and industries. Territory specific food composition data (n = 3291) for Ireland and the UK were downloaded from the 2015 McCance & Widdowson Composition of Foods Integrated Dataset (CoFIDs). Recipes were identified and classified into groups broadly aligned with the food groups defined in the Healthy Food for Life Ireland and the Eatwell Guide UK. Supplementary recipe details were accessed from McCance & Widdowson 7th Edition book and online resources. Recipes were categorised by recipe type and ingredients were categorised into food groups. Percentage contribution of each food group to the total recipe was calculated. Of the 3,291 foods, 1,108 were classified as recipes, details were available for 138 of these. Of the 138 recipes, there were fruit & vegetable dishes (n = 20), breads, potatoes, pasta and rice dishes (n = 12), meat, fish and alternative protein sources dishes (n = 40), dairy dishes (n = 23), high fat/oil, sugar, salt dishes (n = 43). For fruit & vegetable dishes, the median percentage contribution to the fruit & vegetable food group was 67% (15% min/ 100% max). For breads, potatoes, pasta and rice dishes the median percentage contribution to the breads, potatoes, pasta and rice food group was 53% (17% min/ 89% max). For meat, fish and alternative protein sources dishes, the median percentage contribution to meat, fish and alternative protein sources food group was 55% (16% min/ 85% max), for dairy dishes, the median percentage contribution to the dairy food group was 90% (53% min/ 96% max). For high fat/oil, sugar, salt dishes the median percentage contribution to the high fat/oil, sugar, salt food group was 22% (3% min/ 97% max). The calculation of recipes into percentage contribution to food groups can support assessment of adherence to FBDG when using reference recipes. This is a useful tool to support healthcare professionals when assessing dietary intake where specific recipe components are unknown.

scholarly journals Estimation of sodium availability in food in Slovenia: results from household food purchase data from 2000 to 2009

2014 ◽  
Vol 53 (2) ◽  
pp. 209-219 ◽  
Author(s):  
Cirila Hlastan Ribič ◽  
Jožica Maučec Zakotnik ◽  
Barbara Koroušić Seljak ◽  
Rok Poličnik ◽  
Urška Blaznik ◽  
...  
Keyword(s):  
Meat Products ◽  
Food Group ◽  
Food Composition ◽  
Specific Reference ◽  
Food Groups ◽  
Food Purchase ◽  
The Mean ◽  
Brown Bread ◽  
Total Sodium ◽  
Country Specific

Abstract Introduction: The main aim of the study was to estimate average daily sodium availability of Slovenian consumers based on the food purchase data for the period 2000-2009. The secondary aim was to look for food group contributors to sodium availability. Methods: Food purchase records (Household Budget Survey) as well as country-specific reference values and food composition information were used to estimate mean sodium availability of purchased foods (grams of sodium/person/ day - g Na/p/day) as well as food groups and foods with the largest contribution to the total sodium availability. Discussion and results: The mean sodium availability of purchased foods decreased in the period 2000-2009 and was on average 2,104±132 mg Na/p/day, not accounting for ready-made meals, most semi-prepared foods and adding salt during cooking and at the table. The key food group contributors of sodium in Slovenia were breads and bakery products (35.0%), meat products (27.9%), processed vegetables (6.6%) and cheeses (5.3%). Conclusions: Notwithstanding the smaller purchased quantities of higher-sodium foods (e.g. sausages, prosciutto, dry meat, pickled cucumbers) in comparison to larger purchased quantities of the medium-sodium foods (e.g. white bread, mixed bread, brown bread, milk, rolls), both food groups contribute significant amounts of sodium in the diets of Slovenians.

Development and simulated validation of a dish composition database for estimating food group and nutrient intakes in Japan

2019 ◽  
Vol 22 (13) ◽  
pp. 2367-2380 ◽  
Author(s):  
Nana Shinozaki ◽  
Kentaro Murakami ◽  
Shizuko Masayasu ◽  
Satoshi Sasaki
Keyword(s):  
Dietary Intake ◽  
Correlation Coefficients ◽  
Food Group ◽  
Food Composition ◽  
Alcoholic Beverages ◽  
Food Groups ◽  
Nutrient Intakes ◽  
Nutrient Contents ◽  
Animal Fats ◽  
Dietary Records

AbstractObjective:To develop a dish composition database (DCD) and assess its ability to estimate dietary intake.Design:The DCD was developed based on 16 d dietary records (DR). We aggregated all reported dishes into 128 dish codes and calculated mean food group and nutrient contents for each code. These data were used to calculate dietary intake in a different population that completed a 4 d DR. The estimated values were compared with those estimated using the standard food composition database (FCD) of Japan.Setting:Japan.Participants:A total 252 adults aged 31–81 years for the 16 d DR (3941 d in total) and 392 adults aged 20–69 years for the 4 d DR (1568 d in total) participated.Results:There were significant differences in median intakes between the DCD and the FCD for eighteen and twenty (of twenty-six) food groups and for twenty-nine and twenty-two (of forty-three) nutrients (including energy) in men and women, respectively. For food group intakes, Spearman correlation coefficients between the DCD and FCD ranged from 0·19 (animal fats) to 0·90 (fruits and alcoholic beverages) in men (median: 0·61) and from 0·25 (oils) to 0·89 (noodles) in women (median: 0·58). For nutrient intakes, the corresponding values ranged from 0·25 (retinol) to 0·90 (alcohol) in men (median: 0·60) and from 0·15 (retinol) to 0·74 (alcohol) in women (median: 0·53).Conclusions:Whereas it is difficult to accurately estimate absolute dietary intake values using the present DCD, it has acceptable ability to rank the intakes of many food groups and nutrients.

scholarly journals A nutrient profiling assessment of packaged foods using two star-based front-of-pack labels

2015 ◽  
Vol 19 (12) ◽  
pp. 2165-2174 ◽  
Author(s):  
Amy M Carrad ◽  
Jimmy Chun Yu Louie ◽  
Heather R Yeatman ◽  
Elizabeth K Dunford ◽  
Bruce C Neal ◽  
...  
Keyword(s):  
Edible Oils ◽  
Dietary Guidelines ◽  
Institute Of Medicine ◽  
Star System ◽  
Cross Sectional ◽  
Nutrition Labelling ◽  
Australian Health ◽  
Nutrient Profiling ◽  
Packaged Foods ◽  
Food And Drink

AbstractObjectiveTo compare two front-of-pack nutrition labelling systems for the assessment of packaged foods and drinks with Australian Dietary Guidelines.DesignA cross-sectional nutrient profiling assessment. Food and drink products (n 20 225) were categorised into scoring levels using criteria for the Institute of Medicine (IOM) three-star system and the five-star Australian Health Star Rating (HSR). The effectiveness of these systems to categorise foods in accordance with Australian Dietary Guidelines was explored.SettingThe study was conducted in Australia, using a comprehensive food database.SubjectsPackaged food and drink products (n 20 225) available in Australia.ResultsUsing the IOM three-star system, the majority (55 %) of products scored the minimum 0 points and 25·5 % scored the maximum 3 points. Using HSR criteria, the greatest proportion of products (15·2 %) scored three-and-a-half stars from a possible five and 12·5 % received the lowest rating of a half-star. Very few products (4·1 %) scored five stars. Products considered core foods and drinks in Australian Dietary Guidelines received higher scores than discretionary foods in all food categories for both labelling systems (all P<0·05; Mann–Whitney U test), with the exception of fish products using IOM three-star criteria (P=0·603). The largest discrepancies in median score between the two systems were for the food categories edible oils, convenience foods and dairy.ConclusionsBoth the IOM three-star and Australian HSR front-of-pack labelling systems rated packaged foods and drinks broadly in line with Australian Dietary Guidelines by assigning core foods higher ratings and discretionary foods lower ratings.

scholarly journals A randomized trial assessing the effects of health claims on choice of foods in the presence of front-of-pack labels

2018 ◽  
Vol 108 (6) ◽  
pp. 1275-1282 ◽  
Author(s):  
Zenobia Talati ◽  
Richard Norman ◽  
Bridget Kelly ◽  
Helen Dixon ◽  
Bruce Neal ◽  
...  
Keyword(s):  
Daily Intake ◽  
Food Choices ◽  
Health Claims ◽  
Food Type ◽  
General Level ◽  
Healthy Foods ◽  
Health Claim ◽  
Star Rating ◽  
Traffic Lights ◽  
Choice Sets

ABSTRACT Background As a public health intervention, front-of-pack labels (FoPLs) have the potential to reach large numbers of consumers and promote healthier food choices. Of the different FoPLs, those that summarize a product's overall nutritional profile tend to be most effective in guiding healthier choices. However, information is lacking as to whether FoPLs are as effective when nutrient or health claims also appear on-pack. Objective The aim of this study was to examine how the choice of foods of varying levels of healthfulness (less healthy, moderately healthy, and healthier) is affected by the appearance of various FoPLs (Daily Intake Guide, Multiple Traffic Lights, Health Star Rating) when shown in combination with different claim conditions (no claim, nutrient claim, general-level health claim, and higher-level health claim). Design Adults and children (n = 2069) completed a discrete-choice experiment online. Respondents were shown 8 choice sets, each containing 4 alternatives of the same food type (cookies, cornflakes, pizza, or yogurt) of varying levels of healthfulness and were asked which product they would likely purchase (or they could select none). Respondents were randomly assigned to view 1 of the 3 FoPLs across all choice sets. Claim type and healthfulness varied within choice sets in accordance with a D-efficient design. Results The probability of choosing a healthy product and avoiding an unhealthy product was greatest when only an FoPL (especially the Health Star Rating) appeared on-pack. The addition of a nutrient or health claim did not affect the likelihood of picking healthier products but did increase the likelihood of selecting less healthy foods across all FoPL conditions. Conclusions FoPLs are most effective in helping consumers make better food choices when nutrient and health claims are not present. Policies are required to control how nutrient and health claims are applied to less healthy foods. This trial was registered as ACTRN12617000015347 (www.anzctr.org.au/Trial/Resgistration/TrialReview.aspx?id=372055&isReview=true).

scholarly journals Regulating health claims on food labels using nutrient profiling: what will the proposed standard mean in the Australian supermarket?

2013 ◽  
Vol 16 (12) ◽  
pp. 2154-2161 ◽  
Author(s):  
Clare Hughes ◽  
Lyndal Wellard ◽  
Jing Lin ◽  
Ka Lun Suen ◽  
Kathy Chapman
Keyword(s):  
Health Claims ◽  
Alcoholic Beverages ◽  
Food Labels ◽  
Health Claim ◽  
Nutrient Profiling ◽  
Food Packages ◽  
Proposed Regulation ◽  
Cereal Bars ◽  
The Impact ◽  
Sydney Australia

AbstractObjectiveProposed Australian regulation of claims on food labels includes requirements for products carrying a health claim to meet nutrient profiling criteria. This would not apply to nutrition content claims. The present study investigated the number and healthiness of products carrying claims and the impact of the proposed regulation.DesignObservational survey of claims on food packages across three categories: non-alcoholic beverages, breakfast cereals and cereal bars. Nutrient profiling was applied to products carrying claims to determine their eligibility to carry health claims under the proposed regulation.SettingThree large metropolitan stores from the three major supermarket chains in Sydney, Australia were surveyed in August 2011.SubjectsAll claims on 1028 products were recorded. Nutrition composition and ingredients were collected from the packaging, enabling nutrient profiling. The proportion of products in each category carrying claims and the proportion of these that did not meet the nutrient profiling criteria were calculated.ResultsTwo-thirds of products in the three categories (ranging from 18 to 78 %) carried at least one claim. Of those carrying health claims, 31 % did not meet the nutrient profiling criteria. These would be ineligible to carry these claims under the proposed regulation. Additionally, 29 % of products carrying nutrition content claims did not meet the nutrient profiling criteria.ConclusionsThe number of products carrying nutrition content claims that did not meet the nutrient profiling criteria suggests that comprehensive regulation is warranted. Promotion of unhealthy foods using claims is potentially misleading for consumers and hinders their ability to select healthier foods. Implementation of the proposed regulation represents an improvement to current practice.

scholarly journals The impact of voluntary front-of-pack nutrition labelling on packaged food reformulation: A difference-in-differences analysis of the Australasian Health Star Rating scheme

PLoS Medicine ◽  
2020 ◽  
Vol 17 (11) ◽  
pp. e1003427
Author(s):  
Laxman Bablani ◽  
Cliona Ni Mhurchu ◽  
Bruce Neal ◽  
Christopher L. Skeels ◽  
Kevin E. Staub ◽  
...  
Keyword(s):  
Sugar Content ◽  
Saturated Fat ◽  
Sodium Content ◽  
Food Groups ◽  
Difference In Differences ◽  
Star Rating ◽  
Nutrition Labelling ◽  
Packaged Foods ◽  
The Impact ◽  
Mandatory Labelling

Background Front-of-pack nutrition labelling (FoPL) of packaged foods can promote healthier diets. Australia and New Zealand (NZ) adopted the voluntary Health Star Rating (HSR) scheme in 2014. We studied the impact of voluntary adoption of HSR on food reformulation relative to unlabelled foods and examined differential impacts for more-versus-less healthy foods. Methods and findings Annual nutrition information panel data were collected for nonseasonal packaged foods sold in major supermarkets in Auckland from 2013 to 2019 and in Sydney from 2014 to 2018. The analysis sample covered 58,905 unique products over 14 major food groups. We used a difference-in-differences design to estimate reformulation associated with HSR adoption. Healthier products adopted HSR more than unhealthy products: >35% of products that achieved 4 or more stars displayed the label compared to <15% of products that achieved 2 stars or less. Products that adopted HSR were 6.5% and 10.7% more likely to increase their rating by ≥0.5 stars in Australia and NZ, respectively. Labelled products showed a −4.0% [95% confidence interval (CI): −6.4% to −1.7%, p = 0.001] relative decline in sodium content in NZ, and there was a −1.4% [95% CI: −2.7% to −0.0%, p = 0.045] sodium change in Australia. HSR adoption was associated with a −2.3% [−3.7% to −0.9%, p = 0.001] change in sugar content in NZ and a statistically insignificant −1.1% [−2.3% to 0.1%, p = 0.061] difference in Australia. Initially unhealthy products showed larger reformulation effects when adopting HSR than healthier products. No evidence of a change in protein or saturated fat content was observed. A limitation of our study is that results are not sales weighted. Thus, it is not able to assess changes in overall nutrient consumption that occur because of HSR-caused reformulation. Also, participation into labelling and reformulation is jointly determined by producers in this observational study, impacting its generalisability to settings with mandatory labelling. Conclusions In this study, we observed that reformulation changes following voluntary HSR labelling are small, but greater for initially unhealthy products. Initially unhealthy foods were, however, less likely to adopt HSR. Our results, therefore, suggest that mandatory labelling has the greatest potential for improving the healthiness of packaged foods.

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