Drewnowski A, Maillot M, Darmon N
Center for Public Health Nutrition and the Nutritional Sciences Program, School of Public Health and Community Medicine, University of Washington, Seattle, WA 98195-3410, USA.
Eur J Clin Nutr. 2009 May;63(5):674-83. doi: 10.1038/ejcn.2008.16. Epub 2008 Feb 20.
Nutrient profiling of foods is defined as the science of classifying foods based on their nutrient content. Food rankings generated by nutrient profile models need to be tested against objective reality as opposed to public opinion.
To test the performance of selected nutrient profile models in relation to the foods' energy density (kcal g(-1)) and energy cost (Dollar per 1000 kcal).
SUBJECTS/METHODS: Analyses were based on 378 component foods of a food frequency instrument. The models tested were the French nutrient adequacy models NAS23 and NAS16 and nutrient density models NDS23 and NDS16; and a family of nutrient-rich models (NR(n), where n=5-7; 10-12, and 15). Also tested were LIM scores and a modified British Food Standards Agency model WXYfm. Profiles were calculated based on 100 g, 100 kcal and on Reference Amounts Customarily Consumed. Food rankings generated by different models were correlated with each other and with the foods' energy density and energy cost.
Nutrient profile models based on protein, fiber, vitamins and minerals showed an inverse correlation with energy density that diminished as more micronutrients were introduced into the model. Models based on fat, sugar and sodium were highly correlated with energy density. Foods classified as healthier were generally associated with higher energy costs.
Not all models accurately reflected the foods' content of nutrients known to be beneficial to health. High correlations with energy density meant that some models classified foods based on their energy density as opposed to nutrient content.
食物营养成分分析被定义为基于食物营养成分对食物进行分类的科学。营养成分模型生成的食物排名需要对照客观现实而非公众意见进行检验。
检验所选营养成分模型在食物能量密度（千卡/克）和能量成本（每1000千卡美元）方面的表现。
对象/方法：分析基于一份食物频率问卷中的378种组成食物。所检验的模型包括法国营养充足模型NAS23和NAS16以及营养密度模型NDS23和NDS16；还有一系列营养丰富模型（NR(n)，其中n = 5 - 7；10 - 12，以及15）。还检验了LIM分数和一个修改后的英国食品标准局模型WXYfm。根据100克、100千卡以及常规食用参考量计算营养成分概况。不同模型生成的食物排名相互之间以及与食物的能量密度和能量成本进行了相关性分析。
基于蛋白质、纤维、维生素和矿物质的营养成分模型与能量密度呈负相关，随着更多微量营养素被纳入模型，这种相关性减弱。基于脂肪、糖和钠的模型与能量密度高度相关。被归类为更健康的食物通常与更高的能量成本相关。
并非所有模型都能准确反映已知对健康有益的食物营养成分。与能量密度的高度相关性意味着一些模型是基于食物的能量密度而非营养成分对食物进行分类的。
