Cent Eur J Public Health 2015, 23(2):155-160 | DOI: 10.21101/cejph.a3992

Testing Two Nutrient Profiling Models of Labelled Foods and Beverages Marketed in Turkey

Derya Dikmen, Mevlüde Kızıl, Muhemmet Fatih Uyar, Gülden Pekcan
Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey

Aim: The objective of this study was to evaluate the nutrient profile of labelled foods and also understand the application of two international nutrient profiling models of labelled foods and beverages.

Methods: WXYfm and NRF 9.3 nutrient profiling models were used to evaluate 3,171 labelled foods and beverages of 38 food categories and 500 different brands.

Results: According to the WXYfm model, pasta, grains and legumes and frozen foods had the best scores whereas oils had the worst scores. According to the NRF 9.3 model per 100 kcal, the best scores were obtained for frozen foods, grains and legumes and milk products whereas the confectionery foods had the worst scores. According to NRF 9.3 per serving size, grains and legumes had the best scores and flavoured milks had the worst scores. A comparison of WXYfm and NRF 9.3 nutrient profiling models ranked scores showed a high positive correlation (p=0.01).

Conclusions: The two nutrient models evaluated yielded similar results. Further studies are needed to test other category specific nutrient profiling models in order to understand how different models behave.

Keywords: nutrient profiles, labelled foods, nutritional quality

Received: November 25, 2013; Revised: January 1, 2015; Accepted: January 1, 2015; Published: June 1, 2015  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Dikmen D, Kızıl M, Uyar MF, Pekcan G. Testing Two Nutrient Profiling Models of Labelled Foods and Beverages Marketed in Turkey. Cent Eur J Public Health. 2015;23(2):155-160. doi: 10.21101/cejph.a3992. PubMed PMID: 26851427.
Download citation

References

  1. AlwanA, editor. Global status report on noncommunicable diseases 2010. Geneva: World Health Organization; 2010.
  2. Diet, nutrition and the prevention of chronic diseases: Report of a Joint WHO/FAO Expert Consultation. WHO technical report series 916. Geneva: WHO; 2003.
  3. Azaïs-Braesco V, Goffi C, Labouze E. Nutrient profiling: comparison and critical analysis of existing systems. Public Health Nutr. 2006 Aug;9(5):613-22. Go to original source... Go to PubMed...
  4. European Food SafetyAuthority. The setting of nutrient profiles for foods bearing nutrition and health claims pursuant toArticle 4 of the Regulation (EC) No 1924/2006 - Scientific Opinion of the Panel on Dietetic Products, Nutrition and Allergies. EFSA J. 2008;644:1-44. Go to original source...
  5. World Health Organization. Nutrient profiling: Report of a WHO/IASO technical meeting, London, United Kingdom 4-6 October 2010. Geneva: WHO; 2011.
  6. Quinio C, Biltoft-Jensen A, De Henauw S, Gibney MJ, Huybrechts I, McCarthy SN, et al. Comparison of different nutrient profiling schemes to a new reference method using dietary surveys. Eur J Nutr. 2007 Dec;46 Suppl 2:37-46. Go to original source... Go to PubMed...
  7. Drewnowski A. What's next for nutrition labeling and health claims? An update on nutrient profiling in the European Union and the United States. Nutr Today. 2007 Sep-Oct;42(5):206-14. Go to original source...
  8. Scarborough P, Boxer A, Rayner M, Stockley L. Testing nutrient profile models using data from a survey of nutrition professionals. Public Health Nutr. 2007 Apr;10(4):337-45. Go to original source... Go to PubMed...
  9. Drewnowski A. Concept of a nutritious food: toward a nutrient density score. Am J Clin Nutr. 2005 Oct;82(4):721-32. Go to original source... Go to PubMed...
  10. Drewnowski A, Fulgoni V 3rd. Nutrient profiling of foods: creating a nutrient-rich food index. Nutr Rev. 2008 Jan;66(1):23-39. Go to original source... Go to PubMed...
  11. DrewnowskiA. The Nutrient Rich Foods index helps to identify healthy, affordable foods. Am J Clin Nutr. 2010 Apr;91(4):1095S-1101S. Go to original source... Go to PubMed...
  12. Drewnowski A. Defining nutrient density: development and validation of the nutrient rich foods index. J Am Coll Nutr. 2009 Aug;28(4):421S426S. Go to original source... Go to PubMed...
  13. European Commission Health and Consumers Directorate-General. Working document on setting of nutrient profiles: preliminary draft legal proposal [Internet]. Brussels: European Commision; 2009 [cited 2010 Oct 10]. Available from: http://www.senat.fr/europe/textes_europeens/a0006.pdf.
  14. Baysal A, Keçecioğlu S, Arslan P, Yücecan S, Pekcan G, Güneyli U, et al. 3rd ed. Composition of foods.Ankara: Türkiye Diyetisyenler Derneği; 1991. (In Turkish.)
  15. Schmid, M. BeBiS 6.1 Ebispro for Windows, Stuttgart, Germany; Turkish version BeBiS; Data Bases: Bundeslebenmittelschlüssell, 11.3 and USDA 15. Istanbul: 2004.
  16. Rayner M, Scarborough P, Stockley L, BoxerA. Nutrient profiles: further refinement and testing of Model SSCg3d. Final report [Internet]. Oxford: University of Oxford; 2005 [cited 2010 Jul 10]. Available from: http://www.food.gov.uk/multimedia/pdfs/npreportsept05.pdf.
  17. Department of Health. Nutrient profiling technical guidance January 2011 [Internet]. London: Department of Health; 2011 [cited 2013 Feb 10]. Available from: https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/216094/dh_123492.pdf.
  18. Arambepola C, Scarborough P, Rayner M. Validating a nutrient profile model. Public Health Nutr. 2008 Apr;11(4):371-8. Go to original source... Go to PubMed...
  19. Fulgoni V 3rd, Keast DR, Drewnowski A. Development and validation of the nutrient-rich foods index: a tool to measure nutritional quality of foods. J Nutr. 2009 Aug;139(8):1549-54. Go to original source... Go to PubMed...
  20. Republic of Turkey Ministry of Food. Agriculture and livestock Turkish food codex food labeling regulation. Off Gaz Rep Turkey [Internet]. 2011 Dec 29 [cited 2012 Aug 20]; No. 28157. Available from: http://mevzuat.basbakanlik.gov.tr/Metin.Aspx?MevzuatKod=7.5.15691&MevzuatIliski=0&sourceXmlSearch=gida. (In Turkish.)
  21. Arambepola C, Scarborough P, Boxer A, Rayner M. Defining 'low in fat' and 'high in fat' when applied to a food. Public Health Nutr. 2009 Mar;12(3):341-50. Go to original source... Go to PubMed...