Ability of a dietary index based on the updated algorithm underpinning the Nutri-Score to discriminate food consumption and nutrient intake in a French population of children and adolescents

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2024-11-08 DOI:10.1016/j.foodres.2024.115287

Nadine Khoury , Barthélémy Sarda , Mathilde Touvier , Emmanuelle Kesse-Guyot , Jordi Salas-Salvadó , Nancy Babio , María Ángeles Martínez , Serge Hercberg , Pilar Galan , Pauline Ducrot , Valérie Deschamps , Chantal Julia

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引用次数: 0

Abstract

Introduction

Preventing chronic diseases among children and adolescents requires a comprehensive approach. The Nutri-Score, a front-of-pack nutrition labeling system, may play an important role in public health by enhancing overall nutritional quality of dietary intake, a key modifiable risk factor. The aim of this study was to investigate the ability of the 2015 and 2023 NS-NPM to discriminate food consumption and nutrient intake in a population of French children and adolescents.

Methods

Children and adolescents (6–17 years old) participating in the cross-sectional representative ESTEBAN survey conducted in mainland France were included. Food consumption was assessed with three repeated 24 h dietary recalls. To obtain a dietary score at the individual level, the Nutri-Score nutrient profiling model dietary index (NS-NPM DI) was computed as an energy-weighted mean using the 2015 and the 2023 NS-NPMs and categorized into quartiles. Linear contrasts were used to assess the linearity of the association between the indexes and the intakes.

Results

1279 participants (50.2 % boys and 49.8 % girls, mean age 11 years) were included in this study. Using the 2023 NS-NPM DI, participants with more favorable DI (lower NS-NPM DI) consumed higher amounts of fruits, vegetables, whole grain cereals, milk, poultry, fish and seafood and vegetable oils and lower amounts of, processed meat and sweetened foods. In addition, using the NS-NPM DI 2023, participants with more favorable DI (thus more favorable Nutri-Score) had higher intakes of proteins, fiber, vitamins and minerals, and lower intakes of lipids, SFA, MUFA and simple sugars. Compared to the NS-NPM DI 2015, with the updated algorithm, higher differences between quartiles were observed for tubers, fish and seafood, poultry, red meat, processed meat, vegetable oils and vitamin D and E, all in the expected direction (better discrimination).

Conclusion

The results of the present study suggest that the NS-NPM algorithm underlying Nutri-Score is a useful tool for characterizing the diet quality of children and adolescents. The updated version of this algorithm showed a more discriminatory ability when assessing some animal food groups and vitamin D and E, indicating that the revision of the Nutri-Score represents an improvement for public health purposes.

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基于营养成分最新算法的膳食指数在法国儿童和青少年中区分食物消耗量和营养摄入量的能力

导言预防儿童和青少年慢性病需要采取综合措施。Nutri-Score是一种包装前营养标签系统，可通过提高膳食摄入的整体营养质量这一关键的可改变风险因素，在公共卫生方面发挥重要作用。本研究旨在调查2015年和2023年NS-NPM在法国儿童和青少年人群中区分食物消耗量和营养素摄入量的能力。方法纳入参加在法国本土进行的具有代表性的ESTEBAN横断面调查的儿童和青少年（6-17岁）。食物消耗量通过三次重复的 24 小时膳食回顾进行评估。为获得个人层面的膳食得分，使用2015年和2023年NS-NPM计算能量加权平均值Nutri-Score营养素分析模型膳食指数（NS-NPM DI），并将其分为四等分。结果1279名参与者（50.2%为男孩，49.8%为女孩，平均年龄11岁）被纳入本研究。使用 2023 NS-NPM DI，DI 较高（NS-NPM DI 较低）的参与者摄入较多的水果、蔬菜、全麦谷物、牛奶、家禽、鱼类和海鲜以及植物油，而摄入较少的加工肉类和甜味食品。此外，使用《2023 年国家营养与健康计划营养指数》（NS-NPM DI 2023），营养指数较高（因此营养评分较高）的参与者蛋白质、纤维素、维生素和矿物质的摄入量较高，而脂类、SFA、MUFA 和单糖的摄入量较低。与 2015 年 NS-NPM DI 相比，采用更新算法后，在块茎类食物、鱼类和海鲜、家禽、红肉、加工肉类、植物油以及维生素 D 和 E 的四分位数之间观察到更大的差异，所有这些差异都朝着预期的方向发展（更好的区分度）。该算法的更新版在评估某些动物性食物类别以及维生素 D 和 E 时显示出更强的鉴别能力，表明营养素评分的修订代表了公共卫生目的的改进。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.