ARTÍCULO
International collaborative project to compare and monitor the nutritional composition of processed foods
Fecha
2012Registro en:
2047-4873, e 2047-4881
10.1177/1741826711425777
Autor
Dunford, Elizabeth Kalpiaka
Ortiz Ulloa, Silvia Johana
Graham, Macgregor
Institución
Resumen
Background: Chronic diseases are the leading cause of premature death and disability in the world with overnutrition a primary cause of diet-related ill health. Excess energy intake, saturated fat, sugar, and salt derived from processed foods
are a major cause of disease burden. Our objective is to compare the nutritional composition of processed foods
between countries, between food companies, and over time.
Design: Surveys of processed foods will be done in each participating country using a standardized methodology.
Information on the nutrient composition for each product will be sought either through direct chemical analysis,
from the product label, or from the manufacturer. Foods will be categorized into 14 groups and 45 categories for
the primary analyses which will compare mean levels of nutrients at baseline and over time. Initial commitments to
collaboration have been obtained from 21 countries.
Conclusions: This collaborative approach to the collation and sharing of data will enable objective and transparent
tracking of processed food composition around the world. The information collected will support government and food
industry efforts to improve the nutrient composition of processed foods around the world.