International collaborative project to compare and monitor the nutritional composition of processed foods
International collaborative project to compare and monitor the nutritional composition of processed foods
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DOI：
10.1177/1741826711425777
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发表时间：
2012-12-01
影响因子：
8.3
通讯作者：
Neal, Bruce
中科院分区：
文献类型：
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作者：
Dunford, Elizabeth;Webster, Jacqui;Neal, Bruce
背景：慢性疾病是世界上过早死亡和残疾的主要原因，营养过剩是饮食相关疾病的主要原因。来自加工食品的过量能量摄入、饱和脂肪、糖和盐是造成疾病负担的主要原因。我们的目标是比较不同国家、不同食品公司和不同时期加工食品的营养成分。设计：将在每个参与国使用标准化方法对加工食品进行调查。每种产品的营养成分信息可以通过直接化学分析、产品标签或制造商来获取。食物将被分为14组45类进行初步分析，比较基线和长期的平均营养水平。已从21个国家获得了合作的初步承诺。结论：这种数据整理和共享的协作方法将使世界各地加工食品成分的客观和透明跟踪成为可能。收集到的信息将支持政府和食品工业努力改善世界各地加工食品的营养成分。
Background: Chronic diseases are the leading cause of premature death and disability in the world with overnutrition a primary cause of diet-related ill health. Excess energy intake, saturated fat, sugar, and salt derived from processed foods are a major cause of disease burden. Our objective is to compare the nutritional composition of processed foods between countries, between food companies, and over time.Design: Surveys of processed foods will be done in each participating country using a standardized methodology. Information on the nutrient composition for each product will be sought either through direct chemical analysis, from the product label, or from the manufacturer. Foods will be categorized into 14 groups and 45 categories for the primary analyses which will compare mean levels of nutrients at baseline and over time. Initial commitments to collaboration have been obtained from 21 countries.Conclusions: This collaborative approach to the collation and sharing of data will enable objective and transparent tracking of processed food composition around the world. The information collected will support government and food industry efforts to improve the nutrient composition of processed foods around the world.