Article

Drewnowski A, Fulgoni V. Nutrient profiling of foods: creating a nutrient-rich food index. Nutr Rev 66, 23-39

Center for Public Health Nutrition at the University of Washington, Seattle, WA 98195-3410, USA.
Nutrition Reviews (Impact Factor: 5.54). 02/2008; 66(1):23-39. DOI: 10.1111/j.1753-4887.2007.00003.x
Source: PubMed

ABSTRACT Nutrient profiling of foods, described as the science of ranking foods based on their nutrient content, is fast becoming the basis for regulating nutrition labels, health claims, and marketing and advertising to children. A number of nutrient profile models have now been developed by research scientists, regulatory agencies, and by the food industry. Whereas some of these models have focused on nutrients to limit, others have emphasized nutrients known to be beneficial to health, or some combination of both. Although nutrient profile models are often tailored to specific goals, the development process ought to follow the same science-driven rules. These include the selection of index nutrients and reference amounts, the development of an appropriate algorithm for calculating nutrient density, and the validation of the chosen nutrient profile model against healthy diets. It is extremely important that nutrient profiles be validated rather than merely compared to prevailing public opinion. Regulatory agencies should act only when they are satisfied that the scientific process has been followed, that the algorithms are transparent, and that the profile model has been validated with respect to objective measures of a healthy diet.

Download full-text

Full-text

Available from: Victor L Fulgoni, Apr 15, 2015
5 Followers
 · 
215 Views
  • Source
    • "Undoubtedly, telomere maintenance and telomerase activation are highly regulated and largely genetically determined. Of several factors that modulate telomere length and telomerase activity, ROS, hormones, growth factors , smoking status, diet, socioeconomic status, stress level, and lifestyle influence telomere dynamics [4] [5] [6]. The sex hormones directly increase telomerase reverse transcriptase (TERT) transcription and telomerase activity in human cells [7] [8]. "
    Nutrition 10/2014; 30(10). DOI:10.1016/j.nut.2014.04.001 · 3.05 Impact Factor
  • Source
    • "Milk plays a fundamental role in modern western diets. It is an easily accessible matrix rich in a wide variety of essential nutrients such as minerals, vitamins and easily digestible proteins with balanced amino acid profiles, which are important in supporting most body functions (Drewnowski and Fulgoni, 2008; Silanikove et al., 2010). High-quality raw milk constituents are required to obtain high yields and good-quality dairy products such as yogurt and cheese (Oliveira et al., 2002; Leitner et al., 2008). "
    [Show abstract] [Hide abstract]
    ABSTRACT: The aim of this work was to study the effects of mastitis induced by intramammary lipopolysaccharide (LPS) challenge on milk oxidative stability, as well as to understand the underlying biochemical processes that cause such changes. LPS challenge was associated with nitric oxide burst from the surrounding mammary epithelial cells and consequently induced nitrosative stress that was induced by the formation of NO2• from nitrite by lactoperoxidase. This response was associated with an ∼3-fold increased formation of hazardous compounds: nitrotyrosines, carbonyls and lipid peroxides. We sustained the involvement of xanthine oxidase as a major source of hydrogen peroxide. In consistent with previous findings, catalase has been shown to play a major role in modulating the nitrosative stress by oxidizing nitrite to nitrate. The current hygienic quality criteria cannot detect mixing of low-quality milk, such as milk with high somatic cells, and nitrite with high-quality milk. Thus, development of an improved quality control methodology may be important for the production of high-quality milk.
    animal 08/2012; 6(09):1451 - 1459. DOI:10.1017/S1751731112000201 · 1.78 Impact Factor
  • Source
    • "juice, and milk. Nutritional Quality Scores for the snacks and beverages vended on each campus were determined by calculating the ratio of recommended to restricted food components (Drewnowski & Fulgoni, 2008; Guthrie & Scheer, 1981; Scheidt & Daniel, 2004). As shown in Fig. 1, the first step in calculating the ratio was to create Nutrient Adequacy Ratios (NARs) for each nutrient by dividing the amount in the portion of a food or beverage vended by its Daily Value (DV) (Guthrie & Scheer, 1981). "
    [Show abstract] [Hide abstract]
    ABSTRACT: This study assessed the nutritional quality of snacks and beverages sold in vending machines. The contents of snack and beverage vending machines in 78 buildings on 11 US post-secondary education campuses were surveyed. Of the 2607 snack machine slots surveyed, the most common snacks vended were salty snacks (e.g., chips, pretzels) and sweets (i.e., candy and candy bars). The 1650 beverage machine slots assessed contained twice as many sugar-sweetened beverages as non-calorie-containing beverages. Only two institutions sold both milk and 100% juice in vending machines. The portion of snacks and beverages sold averaged more than 200 cal. Neither snacks nor beverages were nutrient dense. The majority of snacks were low in fiber and high in calories and fat and almost half were high in sugar. Most beverages were high in calories and sugar. This study's findings suggest that vending machines provide limited healthful choices. Findings from benchmark assessments of components of the food environment, like the vending options reported here, can provide valuable input to campus administrators, health services, food service, and students who want to establish campus policies to promote healthful eating.
    Appetite 03/2012; 58(3):1143-51. DOI:10.1016/j.appet.2012.02.055 · 2.69 Impact Factor
Show more