Reduction of sugar, salt and fat content in foods over the period 2016-2021 in Spain: the National Food Reformulation Plan.

Autor: Yusta-Boyo MJ; Spanish Food Safety and Nutrition Agency, Ministry of Consumer's Affairs, Madrid, Spain. mjyusta@aesan.gob.es., González EG; Ministry of Health, Madrid, Spain., García-Solano M; Spanish Food Safety and Nutrition Agency, Ministry of Consumer's Affairs, Madrid, Spain., Rollán Gordo A; Spanish Food Safety and Nutrition Agency, Ministry of Consumer's Affairs, Madrid, Spain., Peña-Rey I; Spanish Food Safety and Nutrition Agency, Ministry of Consumer's Affairs, Madrid, Spain., Rodríguez-Artalejo F; Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid, Madrid, Spain.; CIBERESP, Madrid, Spain.; IMDEA-Food Institute, CEI UAM+CSIC, Madrid, Spain.
Jazyk: angličtina
Zdroj: European journal of clinical nutrition [Eur J Clin Nutr] 2024 Feb; Vol. 78 (2), pp. 149-154. Date of Electronic Publication: 2023 Oct 24.
DOI: 10.1038/s41430-023-01357-w
Abstrakt: Background/objectives: Population´s dietary intake of saturated fat, sodium, and sugars is higher than the current recommendations in Spain and most European countries. Nationwide food reformulation strategies have the potential to improve nutritional quality; however, evaluations are only available in a few countries and are difficult to compare. This study shows the degree of compliance with the nutrient reduction objectives included in a 4-year (2016-2020) Spanish food reformulation initiative.
Methods: In 2016, baseline median nutrient content was established for 57 food subcategories. Agreed reduction (%) expressed as the median content to be reached by 2020 was set as the objective. In 2021, Spanish Food Safety and Nutrition Agency (AESAN) collected mandatory nutritional information from 3118 products belonging to the food subcategories included in the PLAN. Median nutrient content was calculated and compared with baseline data established in 2016 and PLAN objectives.
Results: Median nutrient content reduction was observed in all food subcategories. Relative reductions (%) ranged from 0.6 to 60% for added sugars, 4.8 to 33.3% for salt, 4.5 to 78.3% for saturated fat, and 24.9 to 36% for total fat. PLAN objectives were achieved in all subcategories except for one. The number of products involved, belonging to the highly consumed food categories, shows the potential of national reformulation strategies to improve the nutritional quality of the diet.
Conclusion: Compliance with nutrient reduction agreements was 99%; however, the variability of nutrient content within subcategories shows that there is room for further reduction in selected nutrients and food subcategories.
(© 2023. The Author(s), under exclusive licence to Springer Nature Limited.)
Databáze: MEDLINE
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