scholarly journals Assessing the Healthy Food Partnership’s Proposed Nutrient Reformulation Targets for Foods and Beverages in Australia

Nutrients ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1346
Author(s):  
Emalie Rosewarne ◽  
Liping Huang ◽  
Clare Farrand ◽  
Daisy Coyle ◽  
Simone Pettigrew ◽  
...  
Keyword(s):  
Food Supply ◽  
Salt Intake ◽  
Saturated Fat ◽  
Health Impact ◽  
Healthy Food ◽  
Behavioral Risk ◽  
Mortality And Morbidity ◽  
Food And Nutrition ◽  
Commonwealth Government ◽  
Stringent Target

Non-communicable diseases (NCDs) are the leading cause of mortality and morbidity worldwide. Unhealthy diets are one of four main behavioral risk factors contributing to the majority of NCDs. To promote healthy eating and reduce dietary risks, the Australian Commonwealth Government established the Healthy Food Partnership (HFP). In 2018, the HFP consulted on proposed nutrient reformulation targets for 36 food categories to improve the overall quality of the food supply. This study assessed whether the proposed targets were feasible and appropriate. The HFP used a five-step approach to inform the proposed targets. We replicated and extended this approach using a different nutrient composition database (FoodSwitch). Products in FoodSwitch were mapped to the proposed HFP targets. The proportion of products meeting each target was calculated and the FoodSwitch data were compared with HFP data to determine whether the proposed target nutrient levels were appropriate or whether a more stringent target was feasible. Products from the FoodSwitch database (10,599) were mapped against the proposed HFP categories: 8434 products across 30 categories for sodium, 2875 products across seven categories for sugar, and 612 products across five categories for saturated fat. The analyses revealed that 14 of 30 proposed HFP targets for sodium, one of seven targets for sugar, and one of five targets for saturated fat were feasible and appropriate. For the remaining 26 reformulation targets, the results indicate that these target levels could be more stringent and alternative targets are proposed. The draft HFP targets are feasible but the majority are too conservative. If Australia is to meet its commitment to a 30 per cent reduction in the average population salt intake by 2025, these targets could be implemented as interim targets to be reached within two years. However, the opportunity exists to improve the food supply and strengthen the HFP’s population health impact by adopting more ambitious and incremental targets. Reformulation programs should be prioritized and closely monitored as part of a coordinated, multi-faceted national food and nutrition strategy.

scholarly journals Small changes in snacking behaviour: the potential impact on CVD mortality

2009 ◽  
Vol 12 (6) ◽  
pp. 871-876 ◽  
Author(s):  
Ffion Lloyd-Williams ◽  
Modi Mwatsama ◽  
Robin Ireland ◽  
Simon Capewell
Keyword(s):  
Salt Intake ◽  
Saturated Fat ◽  
Health Impact ◽  
Blood Cholesterol ◽  
Total Blood ◽  
Dried Fruit ◽  
The Uk ◽  
Meta Analyses ◽  
Snack Products ◽  
Unhealthy Snack

AbstractObjectiveTo examine the potential public health impact on CHD and stroke mortality of replacing one ‘unhealthy’ snack with one ‘healthy’ snack per person, per day, across the UK population.MethodsNutritional information was obtained for different ‘unhealthy’ (such as crisps, chocolate bars, cakes and pastries) and ‘healthy’ snack products (such as fresh fruit, dried fruit, unsalted nuts or seeds). Expected changes in dietary intake were calculated. The mean change in total blood cholesterol levels was estimated using the Keys equation. The effect of changing cholesterol and salt levels on CHD deaths and on stroke deaths was calculated using the appropriate equations from the Law and He meta-analyses. The estimated reductions in cardiovascular deaths were then tested in a sensitivity analysis.ResultsSubstituting one ‘healthy’ snack would reduce saturated fat intake by approximately 4·4 g per person per day, resulting in approximately 2400 fewer CHD deaths and 425 fewer stroke deaths per year. The associated 500 mg decrease in salt intake would result in approximately 1790 fewer CHD deaths and 1330 fewer stroke deaths.ConclusionsSimply replacing one unhealthy snack with one healthy snack per day might prevent approximately 6000 cardiovascular deaths every year in the UK.

scholarly journals Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada): a study from the Food Quality Observatory

2021 ◽  
pp. 1-8
Author(s):  
Julie Perron ◽  
Sonia Pomerleau ◽  
Pierre Gagnon ◽  
Joséane Gilbert-Moreau ◽  
Simone Lemieux ◽  
...  
Keyword(s):  
Food Quality ◽  
Food Supply ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Breakfast Cereal ◽  
Food Category ◽  
Breakfast Cereals ◽  
Sales Data

Abstract Objective: The Food Quality Observatory was created in the province of Quebec (Canada) in 2016. In this study, the Observatory aimed to generate a methodology to (1) test the use of sales data combined with nutrient values to characterise the nutritional composition of ready-to-eat (RTE) breakfast cereals offered and purchased in the province of Quebec (Canada) and (2) verify the extent to which a front-of-pack label based on the percentage of daily value (DV) for total sugar, as a strategy to improve the food supply, would be distributed in this food category. Design: Nutritional information were obtained by purchasing each RTE breakfast cereal available in the Greater Montreal area. Cereals were then classified according to their processing type. Setting: The nutritional values of 331 RTE breakfast cereals available in Quebec were merged with sales data covering the period between May 2016 and May 2017. A total of 306 products were successfully cross-referenced. Results: Granola and sweetened cereals were the most available (36·6 % and 19·6 %, respectively) and purchased (19·8 % and 40·9 % of sales, respectively). When compared with other types of cereals, granola cereals had a higher energy, fat, saturated fat, protein content and a lower Na content. A larger proportion of chocolate (65 %) and sweetened cereals (49 %) were above 15 % of the DV for sugar. Conclusions: This study showed that the methodology developed generates important data to monitor nutritional quality of the food supply and ultimately contribute to improve the nutritional quality of processed foods.

scholarly journals Dietary Intake Assessment of Pre-Packed Graviera Cheese in Greece and Nutritional Characterization Using the Nutri-Score Front of Pack Label Scheme

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 295
Author(s):  
Evangelia Katsouri ◽  
Emmanuella Magriplis ◽  
Antonis Zampelas ◽  
Eleftherios H. Drosinos ◽  
George-John Nychas
Keyword(s):  
Dietary Intake ◽  
Salt Intake ◽  
Saturated Fat ◽  
Nutrient Contents ◽  
Intake Assessment ◽  
Dark Orange ◽  
Nutrients Intake ◽  
Total Fat ◽  
Dark Green ◽  
Dietary Intake Assessment

Gravieras are ‘gruyere’ type hard cheeses with a variety of different products and the second highest consumption in Greece. In this study, we present a dietary intake assessment and a nutritional characterization of pre-packed graviera products sold in the Greek market using Nutri-Score Front of Pack Label (FoPL). The nutrient contents of 92 pre-packed graviera products were combined with daily individual consumption data extracted from the Hellenic National Nutrition Health Survey (n = 93), attempting to evaluate the contribution of graviera’s consumption to the Greek diet. The analysis of nutrients’ intake as a Reference Intake (RI) percentage ranked saturated fat first on the nutrients’ intake list, with RI percentage ranging from 36.1 to 109.2% for the 95th percentile of consumption. The respective % RI for energy, total fat, carbohydrates, sugars, proteins and salt ranged from 12.7–20.7%, 21.6–50.4%, 0–3.1%, 0–6.1%, 37–57.1% and 6.3–42%. Nutri-Score classified 1% of the products to C—light orange class, 62% to D—orange and 37% to E—dark orange, while no products were classified to A—dark green or B—green classes. The comparison between the Nutri-Score classification and the nutrients’ intake assessment, also separately conducted within the classes, showed a higher salt intake after the consumption of products classified as D—orange and E—dark orange.

scholarly journals The Ontario Food and Nutrition Strategy: identifying indicators of food access and food literacy for early monitoring of the food environment

2017 ◽  
Vol 37 (9) ◽  
pp. 313-319 ◽  
Author(s):  
Beatrice A. Boucher ◽  
Elizabeth Manafò ◽  
Meaghan R. Boddy ◽  
Lynn Roblin ◽  
Rebecca Truscott
Keyword(s):  
Food Environment ◽  
Selection Criteria ◽  
Food Access ◽  
Healthy Food ◽  
System Level ◽  
Level Indicator ◽  
Individual Level ◽  
Food Literacy ◽  
Food And Nutrition ◽  
Nutrition Strategy

Introduction To address challenges Canadians face within their food environments, a comprehensive, multistakeholder, intergovernmental approach to policy development is essential. Food environment indicators are needed to assess population status and change. The Ontario Food and Nutrition Strategy (OFNS) integrates the food, agriculture and nutrition sectors, and aims to improve the health of Ontarians through actions that promote healthy food systems and environments. This report describes the process of identifying indicators for 11 OFNS action areas in two strategic directions (SDs): Healthy Food Access, and Food Literacy and Skills. Methods The OFNS Indicators Advisory Group used a five-step process to select indicators: (1) potential indicators from national and provincial data sources were identified; (2) indicators were organized by SD, action area and data type; (3) selection criteria were identified, pilot tested and finalized; (4) final criteria were applied to refine the indicator list; and (5) indicators were prioritized after reapplication of selection criteria. Results Sixty-nine potential indicators were initially identified; however, many were individual-level rather than system-level measures. After final application of the selection criteria, one individual-level indicator and six system-level indicators were prioritized in five action areas; for six of the action areas, no indicators were available. Conclusion Data limitations suggest that available data may not measure important aspects of the food environment, highlighting the need for action and resources to improve system-level indicators and support monitoring of the food environment and health in Ontario and across Canada.

scholarly journals Mis-match Between the Healthy Food and the Ultra-processed Food Classifications in Australia (OR14-03-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Dorothy Mackerras
Keyword(s):  
Saturated Fat ◽  
Food Choices ◽  
Healthy Food ◽  
Classification Systems ◽  
The Other ◽  
Health Claims ◽  
The Public ◽  
Funding Sources ◽  
Starting Point ◽  
Four Levels

Abstract Objectives Many countries produce guides to healthy food choices for their populations. Healthy food choices are typically based on ensuring micronutrient adequacy while limiting components such as saturated fat, sugar and sodium. It has also been proposed that the degree of food processing can be used as the criterion for classification either for advice to the public or for making regulatory decisions around which food should be allowed to be voluntarily fortified or carry health claims. This study examined the concordance between two such systems. Methods The food database used to analyze intakes reported in the 2011–12 Australian National Nutrition and Physical Activity Survey has been classified by others to identify a) which foods are recommended or ‘discretionary’ in the Guide to Healthy Eating and b) by degree of processing according to the four levels in the NOVA system. The NOVA classifications were collapsed to compare ‘ultra-processed’ foods to the other categories. Results There were 5645 foods in the database after excluding codes used to generate recipes for fortified foods (e.g., vitamins and minerals) and foods added for the 2013 Indigenous wave of the survey. Of the 4014 recommended foods, 23.5% were classed as ultra-processed whereas 31.2% of the discretionary foods were classified as not ultra-processed. In this dataset, nearly one-quarter of the foods would be recommended to the public by one classification but not by the other. Some notable discrepancies were the classification of recommended foods such as margarine and mass produced bread and buns and breakfast cereals as ultra-processed whereas butter, cream, sugar, honey, and homemade cakes, biscuits and jams are not classed as ultra-processed. It should also be noted that the descriptions in classification systems are often imprecisely worded and so some decisions in the two dataset could be debated. Conclusions The survey database serves as a useful starting point to screen possible tools even though it contains averages rather than brand-level information. These two specific classifications do not lead to equivalent advice about which foods to choose. Funding Sources None.

scholarly journals Catalysts for Change: Accelerating the Lifestyle Medicine Movement Through Professionals in Training

2019 ◽  
Vol 13 (5) ◽  
pp. 487-494 ◽  
Author(s):  
Melissa M. Mondala ◽  
Deepa Sannidhi
Keyword(s):  
Health Care ◽  
Nutrition Education ◽  
Health Care Professionals ◽  
Primary Care Physicians ◽  
Medical Training ◽  
Salt Intake ◽  
Saturated Fat ◽  
Well Being ◽  
Dietary Counseling ◽  
Lifestyle Medicine

While the Western diet has evolved to become increasingly high in saturated fat, cholesterol, protein, sugar, and salt intake, nutrition education and training of health care professionals to counsel their patients on the hazards of such a diet has trailed behind. Primary care physicians have an opportunity to bridge the gap by providing nutrition and dietary counseling as key components in the delivery of preventive services. Increasing research points to the value of a whole-foods plant-based diet in combating chronic disease, yet the knowledge of health professionals about the topic is comparable to that of the general public. This education crisis is apparent in medical training with restricted time for dedicated lectures on nutrition, physical activity, restorative sleep, emotional well-being, and avoidance of risky substance use. Together, educators and learners are valuable catalysts for culture change in medical education, training, and clinical practice. Barriers to physician ability to counsel about lifestyle are many, but one that stands out is lack of training and comfort with counseling. This has implications for the training of health care professionals. American College of Lifestyle Medicine has a committee, Professionals in Training, composed of interprofessional and multidisciplinary students, residents, and fellows nationally and worldwide who are committed to expanding exposure to lifestyle medicine and implementation of lifestyle medicine in parallel curriculum and personal care.

scholarly journals What Characteristics Define Participants of Michigan’s Healthy Food Incentive Program?

2018 ◽  
Vol 40 (4) ◽  
pp. 372-378 ◽  
Author(s):  
Courtney A. Parks ◽  
Lara J. Jaskiewicz ◽  
Rachael D. Dombrowski ◽  
Hollyanne E. Fricke ◽  
Sarah B. Hortman ◽  
...  
Keyword(s):  
Health Impact ◽  
Healthy Food ◽  
Grocery Store ◽  
Farmers Markets ◽  
Grocery Stores ◽  
Diverse Populations ◽  
Farmers Market ◽  
Market Participants ◽  
Incentive Programs ◽  
Incentive Program

To characterize participants of a statewide healthy food incentive program in terms of shopping behaviors, surveys were collected at farmers markets (N = 436) and grocery stores (N = 131). Farmers market and grocery store respondents were mostly forty-five to fifty-four years old (21 percent to 24 percent) and female (72 to 82 percent). Grocery store respondents were more diverse. Farmers market participants were more likely to be female ( p = .011), not have children ( p = .006), and traveled further compared to grocery store participants. As healthy food incentive programs expand, participant characteristics should inform tailored outreach to expand to diverse populations to have a greater public health impact.

Further insights into why potassium fertility is a paradox

2015 ◽  
Vol 30 (2) ◽  
pp. 120-123 ◽  
Author(s):  
S.A. Khan ◽  
R.L. Mulvaney ◽  
T.R. Ellsworth
Keyword(s):  
Potassium Chloride ◽  
Crop Yield ◽  
Food Supply ◽  
Economic Benefit ◽  
Scientific Basis ◽  
Healthy Food ◽  
Soil Testing ◽  
The Public ◽  
Yield And Quality ◽  
Essential Prerequisite

AbstractFor many years, crop potassium (K) availability has been estimated by soil testing the plow layer for exchangeable K, in conjunction with potassium chloride fertilization widely promoted as an essential prerequisite for ensuring crop yield and quality. As rigorously documented in our paper, both components of chemical-based K management are seriously flawed by the lack of a scientific basis. Under the pretext of providing economic benefit for the producer and a healthy food supply for the public at large, the real purpose is to generate revenue for the fertilizer industry.

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