Comparison of the nutritional composition and calculated Nutri-score classifications of the Dutch food retail supply in 2018 and 2020.

Autor:	Steenbergen E; Department of Prevention, Lifestyle and Health, National Institute for Public Health and the Environment, Bilthoven, The Netherlands., Temme EH; Department of Prevention, Lifestyle and Health, National Institute for Public Health and the Environment, Bilthoven, The Netherlands.
Jazyk:	angličtina
Zdroj:	Public health nutrition [Public Health Nutr] 2024 Oct 10; Vol. 27 (1), pp. e204. Date of Electronic Publication: 2024 Oct 10.
DOI:	10.1017/S136898002400154X
Abstrakt:	Objective: In the Netherlands, reformulation strategies have been established for several years, whereas Nutri-Score was implemented in 2024. Besides being a helpful tool for consumers to make healthier food choices, Nutri-Score also aims to stimulate food reformulation by food manufacturers. The present study investigates whether changes in food composition could have led to different calculated Nutri-Score classifications. Design: Food compositions and Nutri-Score classifications were calculated using the updated Nutri-Score algorithm. Food groups with the largest change in the distribution of Nutri-Score classifications were analysed in-depth by plotting frequency distributions and calculating median contents for nutrient contents that relatively changed the most in 2020. Setting: Food composition data were available from the Dutch Branded Food database in 2018 ( n 38 295) and 2020 ( n 48 091). Participants: Not applicable. Results: In general, median nutrient contents and calculated Nutri-Score classifications were similar for 2018 and 2020. The median sugar and SFA contents were lower for some food groups (e.g. breakfast cereals, meat preserves, sweets and sweet goods) in 2020 compared to 2018. The median SFA content for meat preserves and sweets and sweet goods was relatively low in Nutri-Score classification A ascending towards higher median content in Nutri-Score classification E. Conclusions: Although food reformulation was not substantial in the Dutch food retail supply in 2018 and 2020, some differences in Nutri-Score classifications were observed. When implemented, Nutri-Score may encourage food manufacturers to increase their reformulation efforts. Repeated monitoring of food compositions and Nutri-Score classifications is recommended to establish reformulation efforts by food manufacturers.
Databáze:	MEDLINE
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