Furuta Chie, Jinzu Hiroko, Cao Lili, Drewnowski Adam, Okabe Yuki
Institute of Food Sciences and Technologies, Ajinomoto Co., Inc., Kawasaki, Japan.
Center for Public Health Nutrition, School of Public Health, University of Washington, Seattle, WA, United States.
Front Nutr. 2022 Jul 29;9:912148. doi: 10.3389/fnut.2022.912148. eCollection 2022.
Government agencies and private companies have supported the development of nutrient profiling (NP) systems to facilitate the selection of nutrient-dense foods by consumers, promote nutritious food development, and limit excessive advertising of products with low nutritional value. While most NP models were developed to assess individual foods, the Ajinomoto Group Nutrient Profiling System (ANPS) was developed to assess the overall nutritional value of cooked dishes that are culturally specific to Japan. Based on the national dietary recommendations and nutritional surveys, target values were created for 13 dish categories, while considering the combinations of meal units. For the ANPS, the four evaluating elements were protein and vegetables, which should be encouraged, and sodium and saturated fatty acids, which should be limited. The ANPS algorithm for dishes was the sum of the scores of individual elements, with a maximum of 10 points per serving. The sum of scores was then multiplied by 2.5 to convert to the 100-point scale. Convergent validity was tested using the nutrient-rich food index (NRF) score of 6.3. In total, 1,089 popular Japanese dishes were evaluated using the ANPS, and the median score of ANPS was 70.0 points (interquartile range, 55-78.8), and the average score was 67.7 (standard deviation, 16.5) points. Since salt intake is a major health risk in Japan, this tool was designed to evaluate sodium content with high sensitivity, and low-salt dishes significantly improved sodium and ANPS scores compared with regular dishes. The Pearson's correlation coefficient between the total score of NRF 6.3 and ANPS in 1,089 dishes was = 0.452 ( < 0.0001). This newly developed ANPS could be used to evaluate culture-specific cooked dishes per serving size. It can determine the nutritional values of dishes, with a high sensitivity to sodium content, a major Japanese nutritional issue. Further research is needed to determine the accuracy and usefulness of the ANPS as a system that would lead to changes in eating behavior nationwide.
政府机构和私营公司支持营养成分剖析（NP）系统的开发，以方便消费者选择营养丰富的食品，促进营养食品的开发，并限制对低营养价值产品的过度宣传。虽然大多数NP模型是为评估单一食品而开发的，但味之素集团营养成分剖析系统（ANPS）是为评估具有日本文化特色的熟食的整体营养价值而开发的。根据国家饮食建议和营养调查，在考虑餐食组合的情况下，为13种菜肴类别设定了目标值。对于ANPS，四个评估要素是应鼓励摄入的蛋白质和蔬菜，以及应限制摄入的钠和饱和脂肪酸。菜肴的ANPS算法是各个要素得分的总和，每份最高10分。然后将得分总和乘以2.5转换为百分制。使用6.3的营养丰富食品指数（NRF）得分测试了收敛效度。总共使用ANPS对1089种受欢迎的日本菜肴进行了评估，ANPS的中位数得分为70.0分（四分位间距，55 - 78.8），平均得分为67.7（标准差，16.5）分。由于盐摄入是日本的主要健康风险，该工具旨在高灵敏度地评估钠含量，与普通菜肴相比，低盐菜肴的钠含量和ANPS得分显著提高。1089种菜肴中NRF 6.3总分与ANPS之间的皮尔逊相关系数为 = 0.452（< 0.0001）。这种新开发的ANPS可用于按每份大小评估具有文化特色的熟食。它可以确定菜肴的营养价值，对钠含量（日本主要的营养问题）具有高灵敏度。需要进一步研究以确定ANPS作为一种可能导致全国饮食行为改变的系统的准确性和实用性。
