Premium
Is the consumption of foods passing reformulation standards associated with the HEI‐2010?
Author(s) -
Masset Gabriel,
Mainardi Fabio,
Gressier Mathilde
Publication year - 2017
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.31.1_supplement.437.2
Subject(s) - environmental health , scope (computer science) , consumption (sociology) , medicine , population , serving size , food science , computer science , social science , sociology , chemistry , programming language
Background Reformulation of foods and beverages may help to improve the US population dietary intakes. Food nutrient profiling can be used to define reformulation standards for manufacturers. Objective This study assessed the association between the consumption of foods passing the Nestlé reformulation standards and the HEI‐2010 and its components. Methods Dietary intakes of 5076 participants aged 18+ years were derived from the first 24hr‐recall of the NHANES 2011–12 survey. All foods declared to be consumed were tested against the criteria of the Nestlé Nutritional Profiling System (NNPS) using the RACC serving size, with three outcomes: Pass (i.e. all criteria were met), Fail, and ‘Out‐of‐scope’ for reformulation (e.g. pure frozen fruit). The consumption of Pass, Fail, and Out‐of‐scope foods and beverages was assessed as percentage of total energy, excluding alcoholic drinks. The HEI‐2010 and its components was calculated using the USDA FPED 2011–12 files, and associations with the consumption of NNPS Pass/Fail/Out‐of‐scope products were estimated. Results The adult population of the NHANES 2011–12 derived 34.0% (95% CI 33.0;35.0) of its energy from NNPS Pass products, 53.9% (52.6;55.2) from NNPS Fail products, and 12.1% (11.3;12.8) from out‐of‐scope products. The average HEI‐2010 was 51.5 (50.5;52.5). Consumption of both NNPS Pass and Out‐of‐scope products was positively associated with the HEI‐2010; consumption of NNPS Fail products was negatively associated with the HEI‐2010 ( Figure). In all cases, trends were highly significant. Consumption of NNPS Pass products was positively associated with the total fruit, whole grains, and empty calories components of the HEI‐2010; and negatively with the dairy, fatty acids, seafood and plant proteins, and whole fruit components. Associations were reversed for the consumption of NNPS Fail foods, which was also negatively associated with the sodium, refined grains, and total vegetables components. Conclusion In US adults, the consumption of manufactured foods accounted for the majority of energy intake. Greater consumptions of non‐processed or minimally processed foods was positively associated with the HEI‐2010. Nonetheless, setting manufacturing standards could be a strategy to increase diet quality as highlighted by the positive association between NNPS Pass products and the HEI‐2010. Further research ought to explore whether higher consumption of foods meeting specific reformulation guidelines would encourage a higher nutritional adequacy beyond compliance with food based dietary guidelines. Support or Funding Information This study was funded by Nestec SA.