Improvement of the nutritional quality of foods as a public health tool
Improvement of the nutritional quality of foods as a public health tool
复制标题
DOI：
10.1016/j.puhe.2011.07.004
复制
发表时间：
2011-10-01
期刊：
影响因子：
5.2
通讯作者：
Spiteri, M.
中科院分区：
文献类型：
--
作者：
Combris, P.;Goglia, R.;Spiteri, M.
目的：评估改善加工食品的营养质量对个人营养摄入和食物供应的潜在贡献。本文还讨论了如何鼓励企业实施这些reformations，特别是在公共/私人partnerships.Study设计：法国食品质量观察站是由政府创建的量化和后续的食品行业的食品重新制定。该品牌产品营养成分数据库与两个消费数据库进行了匹配：TNS Kantar Worldpanel，提供购买数量和食品支出的详细信息;以及印加2，由法国食品安全局完成的个人食品消费调查。三个食物组被认为是：早餐谷物（355项在2008年），饼干和糕点（1805项在2008年），面包为基础的产品（620项在2009年）。方法：首先，在食品类别内的营养成分的变化被确定，这使得有可能考虑在每个类别内的几个食品组成的修改方案。营养质量最低的食品的配方被修改为三个不同的水平，以提高特定类别的总体质量水平。其次，计算了每种情况下通过早餐谷物、饼干、糕点和面包类产品进入法国市场的糖、脂肪、纤维和钠的数量。最后，分布的个人的营养消费从三个食物组之间的法国population.Results：这些方案产生了重要的改善1-22%（增加的纤维量或减少的糖，脂肪和钠的量交付到市场），这取决于方案，食物组和考虑的营养素。改善营养品质最低的产品，亦会导致三个组别的成人及儿童平均消费者的营养素消费量出现显著差异（范围4.2- 18.8%，取决于情景、食物类别和所考虑的营养素）。鼓励重新配制食品，特别是每类加工食品中营养质量最低的产品，是卫生政策制定者值得关注的目标。本文提出的方法为决策者和企业之间的谈判提供了信息，以量化承诺对个人营养摄入量的潜在影响，并检查企业的承诺实际上得到了满足。(C)2011年，皇家公共卫生学会。由爱思唯尔有限公司出版。保留所有权利。
Objectives: To assess the potential contribution of improving the nutritional quality of processed foods on individuals' nutritional intake and food supply. This paper also discusses the means to encourage firms to implement these reformulations, particularly in public/private partnerships.Study design: The French Observatory of Food Quality was created by the Government for the quantification and follow-up of food reformulation by the food industry. This nutritional composition database on branded products was matched with two consumption databases: TNS Kantar Worldpanel, which provides details on quantities bought and food expenditures; and INCA 2, an individuals' food consumption survey completed by the French Food Safety Agency. Three food groups were considered: breakfast cereals (355 items in 2008), biscuits and pastries (1805 items in 2008), and bread-based products (620 items in 2009).Methods: First, the variability in nutrient composition within food categories was determined, which made it possible to consider several food composition modification scenarios within each category. The formulation of the food items with the lowest nutritional quality was modified to three different levels to improve the overall level of quality in a given category. Second, the quantities of sugars, fat, fibre and sodium delivered to the French market through breakfast cereals, biscuits, pastries and bread-based products were calculated for each scenario. Finally, the distribution of individuals' nutrient consumption from the three food groups among the French population was assessed.Results: These scenarios generated important improvements of 1-22% (increase in the amount of fibre or decrease in the amounts of sugars, fat and sodium delivered to the market), depending on the scenario, the food group and the nutrient considered. Improvement of the products with the lowest nutritional quality would also lead to significant variation in individuals' nutrient consumption for the average adult and child consumers of the three groups (range 4.2-18.8%, depending on the scenario, the food group and the nutrient considered).Conclusion: Encouraging the reformulation of foods, especially for products with the lowest nutritional quality in each category of processed foods, is a worthy target for health policy makers. The methodology presented in this paper provides information for negotiations between policy makers and firms to quantify commitments in terms of their potential impacts on individuals' nutrient intake, and to check that the firms' commitments are actually met. (C) 2011 The Royal Society for Public Health. Published by Elsevier Ltd. All rights reserved.