Impact of the Pick the Tick food information programme on the salt content of food in New Zealand
Impact of the Pick the Tick food information programme on the salt content of food in New Zealand
复制标题
DOI：
10.1093/heapro/17.1.13
复制
发表时间：
2002-03-01
影响因子：
2.7
通讯作者：
Swinburn, B
中科院分区：
文献类型：
--
作者：
Young, L;Swinburn, B
新西兰国家心脏基金会的“剔蜱”方案旨在提供一个与食品工业合作的框架，以改进营养标签和发展健康的食品供应。食品制造商，其产品符合规定的营养标准，可以在食品标签上显示Pick the Tick标志。59%的购物者使用蜱虫来帮助他们做出健康的食品选择。如果食品公司不符合标准，则鼓励他们重新制定产品成分，并开发新产品以专门满足“挑选蜱”标准。这项研究的目的是评价该方案对食品配方的影响。主要的结果测量是未添加到食品中的盐的量。钠含量的变化乘以销售量，然后转换成以吨为单位的盐，为该计划的影响提供切实的衡量标准。在1998年7月至1999年6月的一年时间里，“剔蜱”影响了食品公司，通过对23种面包、早餐谷物和人造黄油的重新配方和配方，减少了近33吨盐的使用。早餐谷类食品的钠含量减少幅度最大，平均每100克产品减少378毫克钠（61%）。面包每100克产品平均减少123毫克（26%），人造黄油每100克减少53毫克（11%）。“剔蜱”作为一种营销食品的工具吸引了食品行业，并为提高食品的营养价值提供了一种激励。批准产品上的标记不仅是消费者的“营养标志”，而且可以在不牺牲味道或质量的情况下显著影响产品的配方。
The Pick the Tick programme of the National Heart Foundation of New Zealand aims to provide a framework for cooperation with the food industry to improve nutrition labelling and to develop a healthy food supply. Food manufacturers, whose products meet defined nutritional criteria, are able to display the Pick the Tick logo on food labels. The tick is used by 59% of shoppers in assisting them make healthy food choices. Food companies are encouraged to reformulate product composition if they fail to meet criteria and develop new products to specifically meet the Pick the Tick criteria. The objective of this study, was to evaluate the impact of the programme on food formulation. The main outcome measure was the amount of salt not added to food products. Changes to sodium levels were multiplied by the volume of sales and then converted to salt in tonnes to provide a tangible measure of the impact of the programme. In a 1-year period, July 1998 to June 1999, Pick the Tick influenced food companies to exclude similar to33 tonnes of salt through the reformulation and formulation of 23 breads, break-fast cereals and margarine. Break-fast cereals showed the largest reduction in sodium content by an average of 378 mg sodium per 100 g product (61%). Bread was reduced by an average of 123 mg per 100 g product (26%) and margarine by 53 mg per 100 g (11%). Pick the Tick appeals to the food industry as a tool for marketing food products and has provided an incentive to improve the nutritional value of foods. The tick on approved products not only acts as a 'nutrition signpost' for consumers but can also significantly influence the formulation of products without sacrificing taste or quality.