Tetens Inge, Oberdörfer Regina, Madsen Carina, de Vries Jan
The National Food Institute, Technical University of Denmark, Søborg, Denmark.
Eur J Nutr. 2007 Dec;46 Suppl 2:4-14. doi: 10.1007/s00394-007-2003-6.
The background of the workshop was the proposed EU legislation to regulate nutrition and health claims for foods in Europe. This regulation will require the development of a science-based nutrient profiling system in order to determine which foods or categories of foods will be permitted to make nutrition or health claims. Nutrient profiling can also be used to categorize foods, based on an assessment of their nutrient composition according to scientific principles. Today, various nutrient profiling schemes are available to classify foods based on their nutritional characteristics. The aim of the workshop was to discuss the work developed by ILSI Europe's expert group and to explore wider scientific aspects of nutrient profiling, including their relative effectiveness, strengths and weaknesses. In particular, the focus of the workshop was on scientific approaches to the development of nutrient profiles for the purpose of regulating nutrition and health claims. The 76 workshop participants were scientists from European academic institutions, research institutes, food standards agencies, food industry and other interested parties, all of whom contributed their thinking on this topic. The workshop reached a degree of agreement on several central points. Most participants favored a food category approach rather than an 'across the board' system for nutrient profiling. Most also felt that nutrient profiling schemes should focus on disqualifying nutrients, while taking into due account relevant qualifying nutrients. Levels of each nutrient should be clearly defined for all food categories to be profiled. Reference amounts selected for further considerations were: (1) per 100 g/100 ml, (2) legislated reference amounts, and (3) per 100 kcal. The majority of workshop participants agreed that nutrient profiling schemes should allow for a two-step decision process; step (1) identify which nutrients to take into account, and step (2) define the thresholds for these nutrients. All participants agreed that an objective validation should be conducted before implementation of nutrient profiling. This would include determination of sensitivity and specificity using "indicator foods" selected on their potential to affect major health issues. The management of any adopted system needs to allow it to be dynamic over time and revise the system when new scientific knowledge emerges. The majority of participants favored a food category approach rather than an 'across the board' system. Further work is required to identify the final list of qualifying and disqualifying nutrients for any food category that may be identified and for the selection of optimal reference amounts. It is essential that key stakeholders continue to communicate and work together on the complex issues of nutrient profiling.
本次研讨会的背景是欧盟拟议的一项立法，旨在规范欧洲食品的营养与健康声称。该法规将要求建立一个基于科学的营养成分剖析系统，以确定哪些食品或食品类别可以进行营养或健康声称。营养成分剖析还可根据科学原则对食品的营养成分进行评估，从而对食品进行分类。如今，有多种营养成分剖析方案可根据食品的营养特性对其进行分类。本次研讨会的目的是讨论国际生命科学学会欧洲专家组开展的工作，并探讨营养成分剖析更广泛的科学层面，包括其相对有效性、优点和缺点。特别是，研讨会的重点是为规范营养与健康声称而制定营养成分剖析的科学方法。76名参会人员均为来自欧洲学术机构、研究机构、食品标准机构、食品行业及其他相关方的科学家，他们都对这一主题发表了自己的看法。研讨会就几个核心要点达成了一定程度的共识。大多数参会者赞成采用食品类别法进行营养成分剖析，而非“一刀切”的系统。大多数人还认为，营养成分剖析方案应侧重于排除不合格营养素，同时适当考虑相关的合格营养素。对于所有要进行剖析的食品类别，应明确规定每种营养素的含量。可供进一步考虑的参考量有：（1）每100克/100毫升，（2）法定参考量，以及（3）每100千卡。大多数研讨会参会者一致认为，营养成分剖析方案应采用两步决策程序；第一步，确定应考虑哪些营养素；第二步，确定这些营养素的阈值。所有参会者都同意，在实施营养成分剖析之前应进行客观验证。这将包括使用根据影响主要健康问题的可能性挑选出的“指示性食品”来确定敏感性和特异性。任何采用的系统的管理都需要使其随时间动态变化，并在新的科学知识出现时对系统进行修订。大多数参会者赞成采用食品类别法，而非“一刀切”的系统。需要进一步开展工作，以确定可能确定的任何食品类别的合格和不合格营养素的最终清单，以及选择最佳参考量。关键利益相关方必须就营养成分剖析这一复杂问题继续进行沟通与合作，这至关重要。
