Nutritional characterisation of foods: Science-based approach to nutrient profiling

Abstract

Background

The background of the workshop was the proposed EU legislation to regulate nutrition and health claims for foods in Europe. This regulation will require the development of a science-based nutrient profiling system in order to determine which foods or categories of foods will be permitted to make nutrition or health claims. Nutrient profiling can also be used to categorize foods, based on an assessment of their nutrient composition according to scientific principles. Today, various nutrient profiling schemes are available to classify foods based on their nutritional characteristics.

Aim

The aim of the workshop was to discuss the work developed by ILSI Europe’s expert group and to explore wider scientific aspects of nutrient profiling, including their relative effectiveness, strengths and weaknesses. In particular, the focus of the workshop was on scientific approaches to the development of nutrient profiles for the purpose of regulating nutrition and health claims. The 76 workshop participants were scientists from European academic institutions, research institutes, food standards agencies, food industry and other interested parties, all of whom contributed their thinking on this topic.

Results

The workshop reached a degree of agreement on several central points. Most participants favored a food category approach rather than an ‘across the board’ system for nutrient profiling. Most also felt that nutrient profiling schemes should focus on disqualifying nutrients, while taking into due account relevant qualifying nutrients. Levels of each nutrient should be clearly defined for all food categories to be profiled. Reference amounts selected for further considerations were: (1) per 100 g/100 ml, (2) legislated reference amounts, and (3) per 100 kcal. The majority of workshop participants agreed that nutrient profiling schemes should allow for a two-step decision process; step (1) identify which nutrients to take into account, and step (2) define the thresholds for these nutrients. All participants agreed that an objective validation should be conducted before implementation of nutrient profiling. This would include determination of sensitivity and specificity using “indicator foods” selected on their potential to affect major health issues. The management of any adopted system needs to allow it to be dynamic over time and revise the system when new scientific knowledge emerges.

Conclusions

The majority of participants favored a food category approach rather than an ‘across the board’ system. Further work is required to identify the final list of qualifying and disqualifying nutrients for any food category that may be identified and for the selection of optimal reference amounts. It is essential that key stakeholders continue to communicate and work together on the complex issues of nutrient profiling.

Annex A – Workshop Participants

• Mr. O. Andrault Union Fédérale des Consommateurs – Que Choisir FR

• Dr. J-M. Antoine Danone Group FR

• Dr. I. Bell Kellogg UK

• Dr. V. Benetou University of Athens, Medical School GR

• Ms. A. Biltoft-Jensen National Food Institute, Technical University of Denmark DK

• Mr. I. Blair OFCOM UK

• Dr. M.L. Bonet Piňa University of the Balearic Islands ES

• Ms. I. Borg Malta Standards Authority MT

• Dr. V. Braesco CRNH - Human Nutrition Research Centre FR

• Ms. B. Briem Environment & Food Agency of Iceland IS

• Prof. F. Brighenti University of Parma IT

• Ms. F.L. Büchner RIVM – National Institute for Public Health and the Environment NL

• Dr. W. Caers ORAFTI – Raffinerie Tirlemontoise BE

• Dr. K. Cunningham Coca-Cola UK

• Dr. S. De Henauw Ghent University BE

• Dr. J. de Vries Friesland Foods NL

• Mr. C. Didion European Commission – DG SANCO BE

• Mr. G. Dondain Colloïdes Naturels International FR

• Dr. M. Dötsch-Klerk Unilever NL

• Mr. R. Fletcher Kellogg IE

• Prof. A. Flynn University College Cork, Ireland IE

• Dr. K. Gedrich Technical University Munich DE

• Prof. M. Gibney Institute of European Food Studies IE

• Ms. C. Guittard Consultant for the European Parliament FR

• Dr. G. Harzer Kraft Foods DE

• Dr. O. Hasselwander Danisco Sweeteners UK

• Dr. L. Heng EFSA – European Food Safety Authority IT

• Ms. R. Hignett Food Standards Agency UK

• Ms. I. Huybrechts Ghent University BE

• Dr. M. Jansen TNO – Quality of Life NL

• Mr. A. Kadi CIAA - The Confederation of the Food and Drink Industries of the EU BE

• Dr. J. Keijer RIKILT – Institute of Food Safety NL

• Dr. G. Kozianowski Südzucker DE

• Dr. J. Lambert Consultant for Masterfoods UK

• Dr. A. Laser Reuterswärd National Food Administration, Sweden SE

• Ms. A. Loc’h Groupe Danone FR

• Ms. D. Løvoll Warming The Danish Veterinary and Food Administration DK

• Ms. C. Madsen ILSI Europe BE

• Dr. A. Malnoë Nestlé CH

• Prof. A. Martin Faculté de Médecine Grange Blanche FR

• Ms. J. Martinez Sanchez CIAA – The Confederation of the Food and Drinks Industries of the EU BE

• Ms. V. McConkey RHM Technology UK

• Dr. H. Mejborn National Food Institute, Technical University of Denmark DK

• Ms. D. Muchna Red Bull DE

• Dr. D. Müller Procter & Gamble DE

• Dr. R. Oberdörfer Bayer CropScience DE

• Ms. J. O’Neill University of Dublin, Trinity College IE

• Prof. U. Oltersdorf BFEL - Federal Research Centre for Nutrition and Food DE

• Prof. A. Palou University of the Balearic Islands ES

• Dr. C. Picó University of the Balearic Islands ES

• Ms. S. Pradelle Union Fédérale des Consommateurs – Que Choisir FR

• Prof. H. Przyrembel Federal Institute for Risk Assessment (BfR), Berlin DE

• Ms. C. Quinio AFSSA – French Food Safety Agency FR

• Dr. M. Rayner University of Oxford UK

• Prof. G. Rechkemmer Technical University Munich DE

• Dr. P. Rodriguez Iglesias EFSA – European Food Safety Authority IT

• Ms. N. Rolf-Pedersen Danone Group FR

• Ms. A. Salamini Monsanto Europe BE

• Prof. T. Sanders King’s College London UK

• Dr. S. Sarlio-Lähteenkorva National Food Agency FI

• Mr. M. Sass Wild Flavors DE

• Prof. L. Serra-Majem University of Las Palmas ES

• Dr. N. Shapira Tel Aviv University, Medical School IL

• Ms. L. Stockley Food and Nutrition Consultant UK

• Ms. B. Suffolk Dow Europe CH

• Dr. I. Tetens National Food Institute, Technical University of Denmark DK

• Dr. J. Trichterborn Kraft Foods DE

• Dr. A. Turrini National Institute for Food and Nutrition Research IT

• Dr. H. van Amelsvoort Unilever NL

• Dr. N. van Belzen ILSI Europe BE

• Prof. J. Van Camp Ghent University BE

• Dr. H. van den Berg Netherlands Nutrition Centre NL

• Dr. H. Verhagen RIVM – National Institute for Public Health and the Environment NL

• Dr. J-L. Volatier AFSSA – French Food Safety Agency FR

• Dr. J. Wills EUFIC - European Food Information Council BE

• Ms. I. Zijp Unilever NL