MS-Nutrition, Marseille, France.
Nestlé Research Center, Lausanne, Switzerland.
Eur J Nutr. 2020 Apr;59(3):1123-1134. doi: 10.1007/s00394-019-01973-y. Epub 2019 Apr 19.
The objective was to assess the capacity of food reformulations to reduce the required dietary changes to reach overall nutritional adequacy in the French adult population.
Reformulation standards, defined using the Nestlé Nutritional Profiling System (NNPS), were applied to the French food composition database (CIQUAL-2013), classifying foods into "PASS" or "FAIL". Baseline nutritional intakes were estimated for 1838 adults of the INCA2 French national survey according to three scenarios based on: (1) the original food composition database (CURRENT), (2) a "reformulated" database in which the nutrient composition of FAIL products was adjusted to the NNPS standards (REFORMULATION), and (3) a "substituted" database in FAIL products were replaced by the most nutritionally similar PASS products from the same NNPS-category (SUBSTITUTION). For each scenario, starting from each baseline diet, a new optimized diet was modeled to fulfill a complete set of nutrient recommendations while remaining closest to the respective baseline diet. To quantify the dietary changes needed to reach nutritional adequacy in the optimized diets, the total dietary deviation (TDD) was calculated as the sum in quantities (grams) of the absolute difference between observed and optimized amount of repertoire foods (i.e., foods already consumed) plus the amount of non-repertoire foods (i.e., new foods added).
TDD was significantly lower in the REFORMULATION and the SUBSTITUTION scenarios compared to CURRENT (1269 g/day, 1191 g/day and 1494 g/day, respectively). This was explained by smaller shifts among repertoire foods and less additions of non-repertoire foods.
Nutritional reformulation of the food supply may reduce the dietary changes required to achieve nutritionally adequate diets, but would not suffice to reach the complete set of nutrient recommendations.
评估食品配方改变以达到法国成年人整体营养充足所需的饮食改变程度。
使用雀巢营养成分分析系统（NNPS）定义的配方改变标准，对法国食品成分数据库（CIQUAL-2013）进行分类，将食品分为“通过”或“失败”。根据以下三种情景，根据 INCA2 法国全国调查中的 1838 名成年人估计基线营养摄入量：（1）原始食品成分数据库（CURRENT），（2）对“失败”产品的营养成分进行调整以符合 NNPS 标准的“重新配方”数据库（REFORMULATION），以及（3）“替代”数据库，用相同 NNPS 类别的最具营养价值的“通过”产品替代“失败”产品（SUBSTITUTION）。对于每种情景，从每个基线饮食开始，为实现一套完整的营养建议同时保持与各自基线饮食最接近的饮食，模拟新的优化饮食。为了量化优化饮食中达到营养充足所需的饮食改变，总膳食偏差（TDD）计算为观察量和优化量之间的绝对差异之和（以克为单位），其中 repertoire 食物（即已消费食物）的绝对差异加上非 repertoire 食物（即添加的新食物）的数量。
与 CURRENT 相比，REFORMULATION 和 SUBSTITUTION 情景中的 TDD 明显更低（分别为 1269 克/天、1191 克/天和 1494 克/天）。这是由于 repertoire 食物的变化较小，非 repertoire 食物的添加量较少。
食品供应的营养配方改变可能会减少达到营养充足饮食所需的饮食改变，但不足以达到完整的营养建议。
