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Portugal’s voluntary food reformulation agreement and the WHO reformulation targets

2019-12-09Journal article Restricted access
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dc.contributor.authorGoiana-da-Silva, Francisco
dc.contributor.authorCruz-e-Silva, David
dc.contributor.authorAllen, Luke
dc.contributor.authorNunes, Alexandre Morais
dc.contributor.authorCalhau, Conceição
dc.contributor.authorRito, Ana
dc.contributor.authorBento, Alexandra
dc.contributor.authorMiraldo, Marisa
dc.contributor.authorDarzi, Ara
dc.date.accessioned2020-04-29T05:05:03Z
dc.date.available2020-04-29T05:05:03Z
dc.date.issued2019-12-09
dc.descriptionFree PMC article: https://www.ncbi.nlm.nih.gov/pmc/articles/pmid/31656602/pt_PT
dc.description.abstractIn response to stalling progress in NCD related premature mortality, the Portuguese government declared the ‘Promotion of Healthy Eating’ a national priority and convened a multisectoral task force with representatives from several ministries in order to tackle unhealthy diets. With the inputs from civil society, non-governmental organisations and health authorities, this task force developed the Integrated Strategy for the Promotion of Healthy Eating (Estratégia Integrada para a Promoção da Alimentação Saudável – “EIPAS”). The strategy – endorsed by the Portuguese Ministers Council in December 2017 – included fiscal measures, co-regulation agreements with the food industry, enhanced cooperation with municipalities, and measures to change the food environments in public settings among many other initiatives. In December 2016, the Portuguese Parliament approved a special consumption tax on sweetened beverages which has been associated with product reformulation and a fall in sales. Inspired by the success of the tax on sweetened beverages, in December 2018, the government proposed a tax on salty processed foods; as salt is the leading dietary risk factor for NCDs in Portugal. Even though the average consumption is 10.7g/d far above of the WHO recommended threshold of <5g/d, the majority of the Portuguese Parliament Members voted against this proposal, recommending instead a co-regulation agreement with the food industry to achieve similar changes in consumption of salt. After one year of negotiations, the Portuguese Ministry of Health (MoH) and the food industry representatives signed a broad ‘Food Industry Co-regulation Agreement’ on the 2nd of May 2019. The agreement covers the main food products high in salt, sugar, and trans fatty acids as well as the main dietary sources of these nutrients for the Portuguese population.(...)pt_PT
dc.description.sponsorshipInfrastructure support for this research was provided by the NIHR Imperial Biomedical Research Centre (BRC). FGdS holds an Imperial College London PhD Scholarship.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJ Glob Health. 2019 Dec;9(2):020315. doi: 10.7189/jogh.09.020315. Reviewpt_PT
dc.identifier.doi10.7189/jogh.09.020315pt_PT
dc.identifier.issn2047-2978
dc.identifier.urihttp://hdl.handle.net/10400.18/6549
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherEdinburgh University Global Health Societypt_PT
dc.relation.publisherversionhttp://jogh.org/documents/issue201902/jogh-09-020315.pdf
dc.subjectNoncommunicable Diseasespt_PT
dc.subjectPromotion of Healthy Eatingpt_PT
dc.subjectFoodpt_PT
dc.subjectSweetened Beveragespt_PT
dc.subjectSalty Processed Foodspt_PT
dc.subjectWHOpt_PT
dc.subjectPortugalpt_PT
dc.subjectEIPASpt_PT
dc.subjectEstilos de Vida e Impacto na Saúdept_PT
dc.titlePortugal’s voluntary food reformulation agreement and the WHO reformulation targetspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue2pt_PT
oaire.citation.startPage020315pt_PT
oaire.citation.titleJournal of Global Healthpt_PT
oaire.citation.volume9pt_PT
rcaap.embargofctDe acordo com política editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT

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