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Contribution of Unilever Reformulation to Changes in Nutrient Intakes: Modeling of Sodium & SAFA
Author(s) -
Roodenburg Annet Johanna Christina,
Dotsch-Klerk Mariska
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.lb302
Subject(s) - nutrient , population , consumption (sociology) , food science , medicine , environmental health , biology , ecology , social science , sociology
Based on the WHO Strategy for Diet Physical Activity and Health (2004), the food industry has been reformulating products into a healthy direction. In 2005, Unilever started as one of the first global food companies with an active programme aimed at food reformulation; now continued under the Unilever Sustainable Living Plan. To estimate the effect of reformulation by Unilever of specific foods in the period 2005–2007, the Monte Carlo Risk Assessment model was used. Inputs for this model were food intakes from surveys and nutrient composition of foods (NEVO) as well as data from Unilever (including market shares). Results Sodium intake from soups was reduced 7%–19%. In absolute numbers this was 10–20 mg sodium: representing <1% of total daily sodium consumption (> 2400 mg/d) for the total population. SAFA intake from spreads and oils was reduced 12–33%. This was 0.6–1.4 g/d per day: 3–4% of total daily SAFA consumption (32g/d) for the total population. The analyses show changes in nutrient intakes due to reformulations within product groups. The public health relevance depends on the relative importance of these product groups in the total food consumption pattern of a population.