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Nutritional quality of foods consumed by the Portuguese population according to the Nutri-Score and consistency with nutritional recommendations

2023-04-13Journal article Open access
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dc.contributor.authorSantos, Mariana
dc.contributor.authorMatias, Filipa
dc.contributor.authorFontes, Tânia
dc.contributor.authorBento, Ana Cristina
dc.contributor.authorPires, Maria João
dc.contributor.authorNascimento, Ana
dc.contributor.authorSantiago, Susana
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorRito, Ana Isabel
dc.contributor.authorLoureiro, Isabel
dc.contributor.authorAssunção, Ricardo
dc.date.accessioned2024-02-01T15:47:33Z
dc.date.available2024-02-01T15:47:33Z
dc.date.issued2023-04-13
dc.description.abstractIn the last few years, public health authorities have shown interest in introducing front-of-pack labelling (FOPL), as one of the main policies to combat diet-related non-communicable diseases (NCDs). Nutri-Score is a FOPL that categorizes a food product into five categories according to its nutritional value. This study aimed to investigate the ability of Nutri-Score to discriminate the nutritional quality of foods consumed by the Portuguese population and the consistency with the food-based dietary guidelines. The applicability of Nutri-Score was assessed by applying it to 165 food products that were considered under the PT-Total Diet Study (PT-TDS). At least three categories (colours/letters) of the Nutri-Score were observed for most of the food groups and for sub-groups a minimum of two categories were identified. The Nutri-Score showed moderate agreement with the Portuguese Nutrient Profile Model (PT-NPM) (k = 0.416). The food classification according to the Nutri-Score was consistent with the nutritional recommendations. Food groups in which consumption is encouraged were more favourably classified than those in which consumption should be limited (i.e., Vegetables and Pastries were classified as A (93.0%) and E (57.1%), respectively). Appropriate food labelling with a system such as Nutri-Score can be relevant to health-promoting purchasing choices, improving diet quality and consequently public health.pt_PT
dc.description.sponsorshipThis work has been funded by the National Health Institute Doutor Ricardo Jorge, I.P., under the project ‘Incentivo aos Estudos de Dieta Total’ (Reference number 2016DAN1260). Elsa Vasco and M. Graça Dias previous work (unpublished) contributed to this study, and they were responsible for the sampling plan, collection and treatment of food products, which we thank. This manuscript was developed under the scope of WHO Collaborating Centre on Nutrition and Childhood Obesity—National Health Institute Dr. Ricardo Jorge. Ricardo Assunçao ˜ thanks FCT/MCTES for the financial support to CESAM (UIDP/50017/2020 + UIDB/50017/2020), through national funds.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJ Food Compos Anal. 2023 Jul;120:105338. Epub 2023 Apr 13. doi: 10.1016/j.jfca.2023.105338pt_PT
dc.identifier.doi10.1016/j.jfca.2023.105338pt_PT
dc.identifier.issn1660-4601
dc.identifier.urihttp://hdl.handle.net/10400.18/9021
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationCentre for Environmental and Marine Studies
dc.relationCentre for Environmental and Marine Studies
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0889157523002120pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFood-based Dietary Guidelinespt_PT
dc.subjectNutri-Scorept_PT
dc.subjectFront-of-package Labelling (FOPL)pt_PT
dc.subjectComposição dos Alimentospt_PT
dc.subjectPortugalpt_PT
dc.titleNutritional quality of foods consumed by the Portuguese population according to the Nutri-Score and consistency with nutritional recommendationspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Environmental and Marine Studies
oaire.awardTitleCentre for Environmental and Marine Studies
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50017%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50017%2F2020/PT
oaire.citation.startPage105338pt_PT
oaire.citation.titleJournal of Food Composition and Analysispt_PT
oaire.citation.volume120pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com a política editorial da revista.pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication4e22de31-8fc5-4b15-b980-3fd0edf5515d
relation.isProjectOfPublication0e72e6c8-b610-43e0-931c-8ad275ad6093
relation.isProjectOfPublication.latestForDiscovery0e72e6c8-b610-43e0-931c-8ad275ad6093

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