Wageningen University and Research Centre, RIKILT-Institute of Food Safety, PO Box 230, 6700 AE Wageningen, The Netherlands.
Public Health Nutr. 2011 Apr;14(4):635-44. doi: 10.1017/S1368980010002089. Epub 2010 Sep 15.
Health logos are introduced to distinguish foods with 'healthier' nutrient composition from regular foods. In the present study, we evaluated the effects of changed food compositions according to health logo criteria on the intake of saturated fat, sugar and sodium in a Dutch population of young adults.
Foods in the Dutch food composition table were evaluated against nutrient criteria for logo eligibility. Three replacement scenarios were compared with the nutrient intake 'as measured' in the Dutch consumption survey. The foods not complying with health logo criteria were replaced either by 'virtual' foods exactly complying with the health logo criteria, with real 2007 market shares (scenario I) and 100% market shares (scenario II), or by existing similar foods with a composition that already complied with the health logo criteria (scenario III).
The percentage reduction in nutrient intake with the current 2007 market shares of 'health logo foods' was -2.5% for SFA, 0% for sodium and -1% for sugar. With a 100% market share these reductions would be -10% for SFA, -4% for sodium and -6% for sugar. This may lead to a reduction of -40% for SFA, -23% for sodium and -36% for sugar in the most optimal replacement scenario.
With 'health logo foods', available in 2007 and current consumption patterns, small reductions can be achieved for SFA and sugar. For additional reductions, lowering the fat/sodium content of meat (products) towards health logo criteria and drinks without sugar towards limits far below health logo criteria would be the most effective reformulation strategy.
健康标识旨在将营养成分更“健康”的食品与普通食品区分开来。本研究评估了根据健康标识标准改变食品成分对荷兰年轻成年人饱和脂肪、糖和钠摄入量的影响。
根据营养标准评估荷兰食物成分表中的食物是否符合标识标准。将三种替代方案与荷兰消费调查中“实际测量”的营养摄入进行比较。不符合健康标识标准的食品要么用完全符合健康标识标准的“虚拟”食品替代，要么用 2007 年实际市场份额（方案 I）和 100%市场份额（方案 II）替代，要么用已有的成分已符合健康标识标准的类似食品替代（方案 III）。
当前 2007 年市场份额的“健康标识食品”可使营养素摄入减少：SFA 减少 2.5%，钠减少 0%，糖减少 1%。如果市场份额为 100%，则 SFA 减少 10%，钠减少 4%，糖减少 6%。在最优化替代方案中，SFA、钠和糖的摄入量可能分别减少 40%、23%和 36%。
在目前的消费模式下，使用“健康标识食品”可使 SFA 和糖的摄入量略有减少。若要进一步减少，最有效的配方策略是降低肉类（制品）的脂肪/钠含量以符合健康标识标准，以及将不含糖的饮料含糖量降低至远低于健康标识标准的限值。
