How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France

Background Food reformulation is promoted as a tool to improve the nutritional quality of population diets. However, the potential impact of industry-wide reformulation on dietary intake has been investigated minimally.Objectives The aim was to estimate the impact on the French population nutrient intakes of industry-wide reformulation towards healthier products using the updated nutrient profiling system underpinning the front-of-pack nutrition label Nutri-Score (uNS-NPS).Methods Dietary data were retrieved from the Nutrinet-Santé cohort at baseline (N=100 418), providing detailed information regarding participants’ food choices (N>3000 generic food items). Each individual food from 24 hours dietary record was matched with French food market data from OpenFoodFacts database (N=119 073 products). Three scenarios were constructed using nutrient content of currently existing food products: (1) all products available (baseline situation); (2) only existing products of better nutritional quality were available as potential substitutes and (3) only existing products of poorer quality were available. The assessment of the nutritional quality was based on the uNS-NPS score. Finally, dietary intakes were calculated for each scenario after random attribution of healthier/less healthy products as dietary choices. Monte-Carlo iterations (n=300) were conducted to generate uncertainty intervals.Results After simulation of reformulation using scenario 2, reduction in daily intake in comparison with the baseline situation was observed for energy (–55 kcal/day, –2.9%), saturated fat (–2.4g/day, –7.6%), sugar (–4.8g/day, –5.3%) and salt (–0.54g/day, –8.3%) and increase was observed for fibre (+1.0g/day, +4.9%). Improvements in diet quality were observed regardless of the overall quality of diet. The most important contributors to diet improvement were the followings: (1) sugars: sugary products, sweet bakery products and dairy products; (2) saturated fat: sweet bakery products, dairy products and prepared dishes and (3) salt: bread, prepared dishes, vegetable preparations and soups.Conclusion Widespread reformulation of food offer appeared to be an opportunity for improving nutritional status at population level in France. Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Pilar Galan [verfasserIn] Serge Hercberg [verfasserIn] Chantal Julia [verfasserIn] Bernard Srour [verfasserIn] Léopold K Fezeu [verfasserIn] Emmanuelle Kesse-Guyot [verfasserIn] Mathilde Touvier [verfasserIn] Mélanie Deschasaux-Tanguy [verfasserIn] Morgane Fialon [verfasserIn] Barthélémy Sarda [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2024

Übergeordnetes Werk:	In: BMJ Global Health - BMJ Publishing Group, 2018, 9(2024), 3
Übergeordnetes Werk:	volume:9 ; year:2024 ; number:3

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1136/bmjgh-2023-014162

Katalog-ID:	DOAJ098726552

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allfields	10.1136/bmjgh-2023-014162 doi (DE-627)DOAJ098726552 (DE-599)DOAJ2d944e71511e4b2082fa606a13624344 DE-627 ger DE-627 rakwb eng R5-920 RC109-216 Pilar Galan verfasserin aut How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background Food reformulation is promoted as a tool to improve the nutritional quality of population diets. However, the potential impact of industry-wide reformulation on dietary intake has been investigated minimally.Objectives The aim was to estimate the impact on the French population nutrient intakes of industry-wide reformulation towards healthier products using the updated nutrient profiling system underpinning the front-of-pack nutrition label Nutri-Score (uNS-NPS).Methods Dietary data were retrieved from the Nutrinet-Santé cohort at baseline (N=100 418), providing detailed information regarding participants’ food choices (N>3000 generic food items). Each individual food from 24 hours dietary record was matched with French food market data from OpenFoodFacts database (N=119 073 products). Three scenarios were constructed using nutrient content of currently existing food products: (1) all products available (baseline situation); (2) only existing products of better nutritional quality were available as potential substitutes and (3) only existing products of poorer quality were available. The assessment of the nutritional quality was based on the uNS-NPS score. Finally, dietary intakes were calculated for each scenario after random attribution of healthier/less healthy products as dietary choices. Monte-Carlo iterations (n=300) were conducted to generate uncertainty intervals.Results After simulation of reformulation using scenario 2, reduction in daily intake in comparison with the baseline situation was observed for energy (–55 kcal/day, –2.9%), saturated fat (–2.4g/day, –7.6%), sugar (–4.8g/day, –5.3%) and salt (–0.54g/day, –8.3%) and increase was observed for fibre (+1.0g/day, +4.9%). Improvements in diet quality were observed regardless of the overall quality of diet. The most important contributors to diet improvement were the followings: (1) sugars: sugary products, sweet bakery products and dairy products; (2) saturated fat: sweet bakery products, dairy products and prepared dishes and (3) salt: bread, prepared dishes, vegetable preparations and soups.Conclusion Widespread reformulation of food offer appeared to be an opportunity for improving nutritional status at population level in France. Medicine (General) Infectious and parasitic diseases Serge Hercberg verfasserin aut Chantal Julia verfasserin aut Bernard Srour verfasserin aut Léopold K Fezeu verfasserin aut Emmanuelle Kesse-Guyot verfasserin aut Mathilde Touvier verfasserin aut Mélanie Deschasaux-Tanguy verfasserin aut Morgane Fialon verfasserin aut Barthélémy Sarda verfasserin aut In BMJ Global Health BMJ Publishing Group, 2018 9(2024), 3 (DE-627)85645365X (DE-600)2851843-3 20597908 nnns volume:9 year:2024 number:3 https://doi.org/10.1136/bmjgh-2023-014162 kostenfrei https://doaj.org/article/2d944e71511e4b2082fa606a13624344 kostenfrei https://gh.bmj.com/content/9/3/e014162.full kostenfrei https://doaj.org/toc/2059-7908 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2024 3
spelling	10.1136/bmjgh-2023-014162 doi (DE-627)DOAJ098726552 (DE-599)DOAJ2d944e71511e4b2082fa606a13624344 DE-627 ger DE-627 rakwb eng R5-920 RC109-216 Pilar Galan verfasserin aut How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background Food reformulation is promoted as a tool to improve the nutritional quality of population diets. However, the potential impact of industry-wide reformulation on dietary intake has been investigated minimally.Objectives The aim was to estimate the impact on the French population nutrient intakes of industry-wide reformulation towards healthier products using the updated nutrient profiling system underpinning the front-of-pack nutrition label Nutri-Score (uNS-NPS).Methods Dietary data were retrieved from the Nutrinet-Santé cohort at baseline (N=100 418), providing detailed information regarding participants’ food choices (N>3000 generic food items). Each individual food from 24 hours dietary record was matched with French food market data from OpenFoodFacts database (N=119 073 products). Three scenarios were constructed using nutrient content of currently existing food products: (1) all products available (baseline situation); (2) only existing products of better nutritional quality were available as potential substitutes and (3) only existing products of poorer quality were available. The assessment of the nutritional quality was based on the uNS-NPS score. Finally, dietary intakes were calculated for each scenario after random attribution of healthier/less healthy products as dietary choices. Monte-Carlo iterations (n=300) were conducted to generate uncertainty intervals.Results After simulation of reformulation using scenario 2, reduction in daily intake in comparison with the baseline situation was observed for energy (–55 kcal/day, –2.9%), saturated fat (–2.4g/day, –7.6%), sugar (–4.8g/day, –5.3%) and salt (–0.54g/day, –8.3%) and increase was observed for fibre (+1.0g/day, +4.9%). Improvements in diet quality were observed regardless of the overall quality of diet. The most important contributors to diet improvement were the followings: (1) sugars: sugary products, sweet bakery products and dairy products; (2) saturated fat: sweet bakery products, dairy products and prepared dishes and (3) salt: bread, prepared dishes, vegetable preparations and soups.Conclusion Widespread reformulation of food offer appeared to be an opportunity for improving nutritional status at population level in France. Medicine (General) Infectious and parasitic diseases Serge Hercberg verfasserin aut Chantal Julia verfasserin aut Bernard Srour verfasserin aut Léopold K Fezeu verfasserin aut Emmanuelle Kesse-Guyot verfasserin aut Mathilde Touvier verfasserin aut Mélanie Deschasaux-Tanguy verfasserin aut Morgane Fialon verfasserin aut Barthélémy Sarda verfasserin aut In BMJ Global Health BMJ Publishing Group, 2018 9(2024), 3 (DE-627)85645365X (DE-600)2851843-3 20597908 nnns volume:9 year:2024 number:3 https://doi.org/10.1136/bmjgh-2023-014162 kostenfrei https://doaj.org/article/2d944e71511e4b2082fa606a13624344 kostenfrei https://gh.bmj.com/content/9/3/e014162.full kostenfrei https://doaj.org/toc/2059-7908 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2024 3
allfields_unstemmed	10.1136/bmjgh-2023-014162 doi (DE-627)DOAJ098726552 (DE-599)DOAJ2d944e71511e4b2082fa606a13624344 DE-627 ger DE-627 rakwb eng R5-920 RC109-216 Pilar Galan verfasserin aut How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background Food reformulation is promoted as a tool to improve the nutritional quality of population diets. However, the potential impact of industry-wide reformulation on dietary intake has been investigated minimally.Objectives The aim was to estimate the impact on the French population nutrient intakes of industry-wide reformulation towards healthier products using the updated nutrient profiling system underpinning the front-of-pack nutrition label Nutri-Score (uNS-NPS).Methods Dietary data were retrieved from the Nutrinet-Santé cohort at baseline (N=100 418), providing detailed information regarding participants’ food choices (N>3000 generic food items). Each individual food from 24 hours dietary record was matched with French food market data from OpenFoodFacts database (N=119 073 products). Three scenarios were constructed using nutrient content of currently existing food products: (1) all products available (baseline situation); (2) only existing products of better nutritional quality were available as potential substitutes and (3) only existing products of poorer quality were available. The assessment of the nutritional quality was based on the uNS-NPS score. Finally, dietary intakes were calculated for each scenario after random attribution of healthier/less healthy products as dietary choices. Monte-Carlo iterations (n=300) were conducted to generate uncertainty intervals.Results After simulation of reformulation using scenario 2, reduction in daily intake in comparison with the baseline situation was observed for energy (–55 kcal/day, –2.9%), saturated fat (–2.4g/day, –7.6%), sugar (–4.8g/day, –5.3%) and salt (–0.54g/day, –8.3%) and increase was observed for fibre (+1.0g/day, +4.9%). Improvements in diet quality were observed regardless of the overall quality of diet. The most important contributors to diet improvement were the followings: (1) sugars: sugary products, sweet bakery products and dairy products; (2) saturated fat: sweet bakery products, dairy products and prepared dishes and (3) salt: bread, prepared dishes, vegetable preparations and soups.Conclusion Widespread reformulation of food offer appeared to be an opportunity for improving nutritional status at population level in France. Medicine (General) Infectious and parasitic diseases Serge Hercberg verfasserin aut Chantal Julia verfasserin aut Bernard Srour verfasserin aut Léopold K Fezeu verfasserin aut Emmanuelle Kesse-Guyot verfasserin aut Mathilde Touvier verfasserin aut Mélanie Deschasaux-Tanguy verfasserin aut Morgane Fialon verfasserin aut Barthélémy Sarda verfasserin aut In BMJ Global Health BMJ Publishing Group, 2018 9(2024), 3 (DE-627)85645365X (DE-600)2851843-3 20597908 nnns volume:9 year:2024 number:3 https://doi.org/10.1136/bmjgh-2023-014162 kostenfrei https://doaj.org/article/2d944e71511e4b2082fa606a13624344 kostenfrei https://gh.bmj.com/content/9/3/e014162.full kostenfrei https://doaj.org/toc/2059-7908 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2024 3
allfieldsGer	10.1136/bmjgh-2023-014162 doi (DE-627)DOAJ098726552 (DE-599)DOAJ2d944e71511e4b2082fa606a13624344 DE-627 ger DE-627 rakwb eng R5-920 RC109-216 Pilar Galan verfasserin aut How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background Food reformulation is promoted as a tool to improve the nutritional quality of population diets. However, the potential impact of industry-wide reformulation on dietary intake has been investigated minimally.Objectives The aim was to estimate the impact on the French population nutrient intakes of industry-wide reformulation towards healthier products using the updated nutrient profiling system underpinning the front-of-pack nutrition label Nutri-Score (uNS-NPS).Methods Dietary data were retrieved from the Nutrinet-Santé cohort at baseline (N=100 418), providing detailed information regarding participants’ food choices (N>3000 generic food items). Each individual food from 24 hours dietary record was matched with French food market data from OpenFoodFacts database (N=119 073 products). Three scenarios were constructed using nutrient content of currently existing food products: (1) all products available (baseline situation); (2) only existing products of better nutritional quality were available as potential substitutes and (3) only existing products of poorer quality were available. The assessment of the nutritional quality was based on the uNS-NPS score. Finally, dietary intakes were calculated for each scenario after random attribution of healthier/less healthy products as dietary choices. Monte-Carlo iterations (n=300) were conducted to generate uncertainty intervals.Results After simulation of reformulation using scenario 2, reduction in daily intake in comparison with the baseline situation was observed for energy (–55 kcal/day, –2.9%), saturated fat (–2.4g/day, –7.6%), sugar (–4.8g/day, –5.3%) and salt (–0.54g/day, –8.3%) and increase was observed for fibre (+1.0g/day, +4.9%). Improvements in diet quality were observed regardless of the overall quality of diet. The most important contributors to diet improvement were the followings: (1) sugars: sugary products, sweet bakery products and dairy products; (2) saturated fat: sweet bakery products, dairy products and prepared dishes and (3) salt: bread, prepared dishes, vegetable preparations and soups.Conclusion Widespread reformulation of food offer appeared to be an opportunity for improving nutritional status at population level in France. Medicine (General) Infectious and parasitic diseases Serge Hercberg verfasserin aut Chantal Julia verfasserin aut Bernard Srour verfasserin aut Léopold K Fezeu verfasserin aut Emmanuelle Kesse-Guyot verfasserin aut Mathilde Touvier verfasserin aut Mélanie Deschasaux-Tanguy verfasserin aut Morgane Fialon verfasserin aut Barthélémy Sarda verfasserin aut In BMJ Global Health BMJ Publishing Group, 2018 9(2024), 3 (DE-627)85645365X (DE-600)2851843-3 20597908 nnns volume:9 year:2024 number:3 https://doi.org/10.1136/bmjgh-2023-014162 kostenfrei https://doaj.org/article/2d944e71511e4b2082fa606a13624344 kostenfrei https://gh.bmj.com/content/9/3/e014162.full kostenfrei https://doaj.org/toc/2059-7908 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2024 3
allfieldsSound	10.1136/bmjgh-2023-014162 doi (DE-627)DOAJ098726552 (DE-599)DOAJ2d944e71511e4b2082fa606a13624344 DE-627 ger DE-627 rakwb eng R5-920 RC109-216 Pilar Galan verfasserin aut How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background Food reformulation is promoted as a tool to improve the nutritional quality of population diets. However, the potential impact of industry-wide reformulation on dietary intake has been investigated minimally.Objectives The aim was to estimate the impact on the French population nutrient intakes of industry-wide reformulation towards healthier products using the updated nutrient profiling system underpinning the front-of-pack nutrition label Nutri-Score (uNS-NPS).Methods Dietary data were retrieved from the Nutrinet-Santé cohort at baseline (N=100 418), providing detailed information regarding participants’ food choices (N>3000 generic food items). Each individual food from 24 hours dietary record was matched with French food market data from OpenFoodFacts database (N=119 073 products). Three scenarios were constructed using nutrient content of currently existing food products: (1) all products available (baseline situation); (2) only existing products of better nutritional quality were available as potential substitutes and (3) only existing products of poorer quality were available. The assessment of the nutritional quality was based on the uNS-NPS score. Finally, dietary intakes were calculated for each scenario after random attribution of healthier/less healthy products as dietary choices. Monte-Carlo iterations (n=300) were conducted to generate uncertainty intervals.Results After simulation of reformulation using scenario 2, reduction in daily intake in comparison with the baseline situation was observed for energy (–55 kcal/day, –2.9%), saturated fat (–2.4g/day, –7.6%), sugar (–4.8g/day, –5.3%) and salt (–0.54g/day, –8.3%) and increase was observed for fibre (+1.0g/day, +4.9%). Improvements in diet quality were observed regardless of the overall quality of diet. The most important contributors to diet improvement were the followings: (1) sugars: sugary products, sweet bakery products and dairy products; (2) saturated fat: sweet bakery products, dairy products and prepared dishes and (3) salt: bread, prepared dishes, vegetable preparations and soups.Conclusion Widespread reformulation of food offer appeared to be an opportunity for improving nutritional status at population level in France. Medicine (General) Infectious and parasitic diseases Serge Hercberg verfasserin aut Chantal Julia verfasserin aut Bernard Srour verfasserin aut Léopold K Fezeu verfasserin aut Emmanuelle Kesse-Guyot verfasserin aut Mathilde Touvier verfasserin aut Mélanie Deschasaux-Tanguy verfasserin aut Morgane Fialon verfasserin aut Barthélémy Sarda verfasserin aut In BMJ Global Health BMJ Publishing Group, 2018 9(2024), 3 (DE-627)85645365X (DE-600)2851843-3 20597908 nnns volume:9 year:2024 number:3 https://doi.org/10.1136/bmjgh-2023-014162 kostenfrei https://doaj.org/article/2d944e71511e4b2082fa606a13624344 kostenfrei https://gh.bmj.com/content/9/3/e014162.full kostenfrei https://doaj.org/toc/2059-7908 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2024 3
language	English
source	In BMJ Global Health 9(2024), 3 volume:9 year:2024 number:3
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authorswithroles_txt_mv	Pilar Galan @@aut@@ Serge Hercberg @@aut@@ Chantal Julia @@aut@@ Bernard Srour @@aut@@ Léopold K Fezeu @@aut@@ Emmanuelle Kesse-Guyot @@aut@@ Mathilde Touvier @@aut@@ Mélanie Deschasaux-Tanguy @@aut@@ Morgane Fialon @@aut@@ Barthélémy Sarda @@aut@@
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A modelling study using real food market data in France</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2024</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Background Food reformulation is promoted as a tool to improve the nutritional quality of population diets. However, the potential impact of industry-wide reformulation on dietary intake has been investigated minimally.Objectives The aim was to estimate the impact on the French population nutrient intakes of industry-wide reformulation towards healthier products using the updated nutrient profiling system underpinning the front-of-pack nutrition label Nutri-Score (uNS-NPS).Methods Dietary data were retrieved from the Nutrinet-Santé cohort at baseline (N=100 418), providing detailed information regarding participants’ food choices (N&gt;3000 generic food items). Each individual food from 24 hours dietary record was matched with French food market data from OpenFoodFacts database (N=119 073 products). Three scenarios were constructed using nutrient content of currently existing food products: (1) all products available (baseline situation); (2) only existing products of better nutritional quality were available as potential substitutes and (3) only existing products of poorer quality were available. The assessment of the nutritional quality was based on the uNS-NPS score. Finally, dietary intakes were calculated for each scenario after random attribution of healthier/less healthy products as dietary choices. Monte-Carlo iterations (n=300) were conducted to generate uncertainty intervals.Results After simulation of reformulation using scenario 2, reduction in daily intake in comparison with the baseline situation was observed for energy (–55 kcal/day, –2.9%), saturated fat (–2.4g/day, –7.6%), sugar (–4.8g/day, –5.3%) and salt (–0.54g/day, –8.3%) and increase was observed for fibre (+1.0g/day, +4.9%). Improvements in diet quality were observed regardless of the overall quality of diet. 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topic_title	R5-920 RC109-216 How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France
topic	misc R5-920 misc RC109-216 misc Medicine (General) misc Infectious and parasitic diseases
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title	How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France
ctrlnum	(DE-627)DOAJ098726552 (DE-599)DOAJ2d944e71511e4b2082fa606a13624344
title_full	How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France
author_sort	Pilar Galan
journal	BMJ Global Health
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author_browse	Pilar Galan Serge Hercberg Chantal Julia Bernard Srour Léopold K Fezeu Emmanuelle Kesse-Guyot Mathilde Touvier Mélanie Deschasaux-Tanguy Morgane Fialon Barthélémy Sarda
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doi_str_mv	10.1136/bmjgh-2023-014162
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title_sort	how far can reformulation participate in improving the nutritional quality of diets at population level? a modelling study using real food market data in france
callnumber	R5-920
title_auth	How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France
abstract	Background Food reformulation is promoted as a tool to improve the nutritional quality of population diets. However, the potential impact of industry-wide reformulation on dietary intake has been investigated minimally.Objectives The aim was to estimate the impact on the French population nutrient intakes of industry-wide reformulation towards healthier products using the updated nutrient profiling system underpinning the front-of-pack nutrition label Nutri-Score (uNS-NPS).Methods Dietary data were retrieved from the Nutrinet-Santé cohort at baseline (N=100 418), providing detailed information regarding participants’ food choices (N>3000 generic food items). Each individual food from 24 hours dietary record was matched with French food market data from OpenFoodFacts database (N=119 073 products). Three scenarios were constructed using nutrient content of currently existing food products: (1) all products available (baseline situation); (2) only existing products of better nutritional quality were available as potential substitutes and (3) only existing products of poorer quality were available. The assessment of the nutritional quality was based on the uNS-NPS score. Finally, dietary intakes were calculated for each scenario after random attribution of healthier/less healthy products as dietary choices. Monte-Carlo iterations (n=300) were conducted to generate uncertainty intervals.Results After simulation of reformulation using scenario 2, reduction in daily intake in comparison with the baseline situation was observed for energy (–55 kcal/day, –2.9%), saturated fat (–2.4g/day, –7.6%), sugar (–4.8g/day, –5.3%) and salt (–0.54g/day, –8.3%) and increase was observed for fibre (+1.0g/day, +4.9%). Improvements in diet quality were observed regardless of the overall quality of diet. The most important contributors to diet improvement were the followings: (1) sugars: sugary products, sweet bakery products and dairy products; (2) saturated fat: sweet bakery products, dairy products and prepared dishes and (3) salt: bread, prepared dishes, vegetable preparations and soups.Conclusion Widespread reformulation of food offer appeared to be an opportunity for improving nutritional status at population level in France.
abstractGer	Background Food reformulation is promoted as a tool to improve the nutritional quality of population diets. However, the potential impact of industry-wide reformulation on dietary intake has been investigated minimally.Objectives The aim was to estimate the impact on the French population nutrient intakes of industry-wide reformulation towards healthier products using the updated nutrient profiling system underpinning the front-of-pack nutrition label Nutri-Score (uNS-NPS).Methods Dietary data were retrieved from the Nutrinet-Santé cohort at baseline (N=100 418), providing detailed information regarding participants’ food choices (N>3000 generic food items). Each individual food from 24 hours dietary record was matched with French food market data from OpenFoodFacts database (N=119 073 products). Three scenarios were constructed using nutrient content of currently existing food products: (1) all products available (baseline situation); (2) only existing products of better nutritional quality were available as potential substitutes and (3) only existing products of poorer quality were available. The assessment of the nutritional quality was based on the uNS-NPS score. Finally, dietary intakes were calculated for each scenario after random attribution of healthier/less healthy products as dietary choices. Monte-Carlo iterations (n=300) were conducted to generate uncertainty intervals.Results After simulation of reformulation using scenario 2, reduction in daily intake in comparison with the baseline situation was observed for energy (–55 kcal/day, –2.9%), saturated fat (–2.4g/day, –7.6%), sugar (–4.8g/day, –5.3%) and salt (–0.54g/day, –8.3%) and increase was observed for fibre (+1.0g/day, +4.9%). Improvements in diet quality were observed regardless of the overall quality of diet. The most important contributors to diet improvement were the followings: (1) sugars: sugary products, sweet bakery products and dairy products; (2) saturated fat: sweet bakery products, dairy products and prepared dishes and (3) salt: bread, prepared dishes, vegetable preparations and soups.Conclusion Widespread reformulation of food offer appeared to be an opportunity for improving nutritional status at population level in France.
abstract_unstemmed	Background Food reformulation is promoted as a tool to improve the nutritional quality of population diets. However, the potential impact of industry-wide reformulation on dietary intake has been investigated minimally.Objectives The aim was to estimate the impact on the French population nutrient intakes of industry-wide reformulation towards healthier products using the updated nutrient profiling system underpinning the front-of-pack nutrition label Nutri-Score (uNS-NPS).Methods Dietary data were retrieved from the Nutrinet-Santé cohort at baseline (N=100 418), providing detailed information regarding participants’ food choices (N>3000 generic food items). Each individual food from 24 hours dietary record was matched with French food market data from OpenFoodFacts database (N=119 073 products). Three scenarios were constructed using nutrient content of currently existing food products: (1) all products available (baseline situation); (2) only existing products of better nutritional quality were available as potential substitutes and (3) only existing products of poorer quality were available. The assessment of the nutritional quality was based on the uNS-NPS score. Finally, dietary intakes were calculated for each scenario after random attribution of healthier/less healthy products as dietary choices. Monte-Carlo iterations (n=300) were conducted to generate uncertainty intervals.Results After simulation of reformulation using scenario 2, reduction in daily intake in comparison with the baseline situation was observed for energy (–55 kcal/day, –2.9%), saturated fat (–2.4g/day, –7.6%), sugar (–4.8g/day, –5.3%) and salt (–0.54g/day, –8.3%) and increase was observed for fibre (+1.0g/day, +4.9%). Improvements in diet quality were observed regardless of the overall quality of diet. The most important contributors to diet improvement were the followings: (1) sugars: sugary products, sweet bakery products and dairy products; (2) saturated fat: sweet bakery products, dairy products and prepared dishes and (3) salt: bread, prepared dishes, vegetable preparations and soups.Conclusion Widespread reformulation of food offer appeared to be an opportunity for improving nutritional status at population level in France.
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title_short	How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France
url	https://doi.org/10.1136/bmjgh-2023-014162 https://doaj.org/article/2d944e71511e4b2082fa606a13624344 https://gh.bmj.com/content/9/3/e014162.full https://doaj.org/toc/2059-7908
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author2	Serge Hercberg Chantal Julia Bernard Srour Léopold K Fezeu Emmanuelle Kesse-Guyot Mathilde Touvier Mélanie Deschasaux-Tanguy Morgane Fialon Barthélémy Sarda
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up_date	2024-07-03T18:51:40.475Z
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