探讨爱尔兰共和国在主食配方改革方面取得的进展。

IF 3.5 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Sciences and Nutrition Pub Date : 2024-11-03 DOI:10.1080/09637486.2024.2420271
Daragh McMenemy, Mary Rose Sweeney
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引用次数: 0

摘要

目前有 111 个国家制定了实施食品配方改革的国家政策、战略或计划,这是一种被动改善消费者饮食的机制。我们小组此前在 2014 年至 2017 年期间进行的研究表明,谷物、面包、涂抹酱和牛奶中的盐和糖含量分别下降了 12% 和 7%。本研究的目的是探讨 2017 年至 2021 年期间在配方改革方面是否取得了进一步进展。我们对主食的营养标签进行了拍照,并将提取的数据与之前在 2017 年获取的数据进行了比较。我们将当时在爱尔兰共和国市场份额领先的超市包括在内,其中包括 Dunnes Stores、Supervalu、Tesco、Aldi、Lidl、Marks & Spencer (M&S) 和 Centra。在两个时间点(2017 年和 2021 年)直接比较了二百七十种产品。总体而言,在所有食品类别中,这项研究显示盐分减少了 1.9%,糖分减少了 4.9%,饱和脂肪减少了 0.1%。总脂肪增加了 1.2%,蛋白质增加了 1.1%,能量水平增加了 0.6%,纤维增加了 0.2%,碳水化合物增加了 0.1%。令人鼓舞的是,在本次研究中,所有食品类别中的糖分都有所下降,大多数食品类别中的盐分也有所下降,但降幅低于上一报告期(2014-2017 年)。食品制造商需要加倍努力,重新制定配方。
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An exploration of progress made in the reformulation of food staples in the Republic of Ireland.

One hundred and eleven countries currently have national policies, strategies or plans to implement food reformulation, a mechanism to passively improve the diets of consumers. Previous research by our group conducted between 2014 and 2017, showed that salt and sugar in - cereals, breads, spreads and milk had declined by 12% and 7%, respectively. The aim of this study was to explore if there has been further progress in reformulation during the period between 2017 and 2021.We conducted an audit of food staples in the Republic of Ireland. Nutrition labels of food staples were photographed and the extracted data was compared with data previously captured in 2017. We included Supermarkets with the leading market share in the Republic of Ireland at that time including - Dunnes Stores, Supervalu, Tesco, Aldi, Lidl, Marks & Spencer (M&S) and Centra. Two hundred and seventy products were directly compared across the two-time points (2017 & 2021). Overall across all food groups combined, this study shows that salt decreased by 1.9%, sugar levels decreased by 4.9% and saturated fat decreased by 0.1%. Total fat increased by 1.2%, protein increased by 1.1%, energy levels increased by 0.6%, fibre increased by 0.2% and carbohydrates increased by 0.1%. While it is encouraging to see that sugar has declined across all food groups and that salt has declined across most food groups in this study, the magnitude in reduction is lower than during the previous reporting period (2014-2017). Food manufacturers need to double down on their reformulation efforts.

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来源期刊
CiteScore
7.50
自引率
2.60%
发文量
60
审稿时长
1 months
期刊介绍: The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.
期刊最新文献
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