背景:饮食危险因素是全球和新西兰(NZ)的主要死亡原因。加工包装食品在食品供应中普遍存在,并提供过量的钠,饱和脂肪,和饮食中的糖。改善这些食物的营养质量有可能降低人群慢性病风险。我们的目标是使用澳大利亚健康之星评级(HSR,从0.5到5星,5是最健康的)和营养成分(钠,饱和脂肪,和总糖)由新西兰最大的食品饮料公司在2015-2019年新西兰生产的包装产品。这项分析涉及一项更大的研究,评估与食品公司的结构化参与,以改善与营养相关的政策和行动。
方法:数据来自Nutritrack,新西兰品牌超市采购的食品成分数据库。使用2019年Euromonitor数据确定了年度零售销售收入中最大的新西兰公司(n=35)。提取选定公司的所有相关产品进行分析。产品包括总计17,795种,年度产品范围为3462-3672种。主要结果是使用HSR估计的营养概况评分。健康定义为≥3.5星。次要结果是钠,总糖,和饱和脂肪每100克/100毫升。对所有结果进行了总体评估,食品公司,和食品类别。使用线性混合模型测试了随时间的变化,调整主要食品类别和食品公司控制多重比较的集群效应。用95%置信区间估计模型调整后的年份间平均差。
结果:2015年至2019年之间,平均HSR在统计学上略有显着增加(0.08[0.15,0.01],p=0.024)。同期平均总糖含量下降(0.78克/100克[0.08,1.47],p=0.020),但平均钠或饱和脂肪含量没有显著变化。13个类别中的7个显示平均HSR(0.1-0.2)略有增加。大多数类别(9/13)显示平均总糖含量降低。
结论:在2015年至2019年之间,新西兰某些包装食品和饮料的营养质量略有改善。需要更多的实质性变化来解决不健康饮食的健康相关负担,得到更强有力的政府行动和更少的对自愿行业倡议的依赖的支持。
BACKGROUND: Dietary risk factors are the leading cause of death globally and in New Zealand (NZ). Processed packaged foods are prevalent in the food supply and contribute excess amounts of sodium, saturated fat, and sugar in diets. Improving the nutritional quality of these foods has the potential to reduce population chronic disease risk. We aimed to evaluate the healthiness using the Australasian Health Star Rating (HSR, from 0.5 to 5 stars, with 5 being the healthiest) and nutrient composition (sodium, saturated fat, and total sugar) of packaged products manufactured by the largest NZ-based food and beverage companies in NZ 2015-2019. This analysis relates to a larger study evaluating structured engagement with food companies to improve nutrition-related policies and actions.
METHODS: Data was sourced from Nutritrack, a NZ-branded supermarket-sourced food composition database. The largest NZ-based companies from annual retail sales revenue (n = 35) were identified using 2019 Euromonitor data. All relevant products of the selected companies were extracted for analysis. Products included totalled 17,795 with a yearly range of 3462-3672 products. The primary outcome was a nutrient profile score estimated using HSR. Healthiness was defined as ≥ 3.5 stars. Secondary outcomes were sodium, total sugar, and saturated fat per 100 g/100 mL. All outcomes were assessed overall, by food company, and food category. Change over time was tested using linear mixed models, adjusting for major food categories and cluster effects of food companies controlling for multiple comparisons. Model-adjusted mean differences between years were estimated with 95% confidence intervals.
RESULTS: There was a small statistically significant increase in mean HSR between 2015 and 2019 (0.08 [0.15,0.01], p = 0.024). Mean total sugar content decreased over the same period (0.78 g/100 g [0.08,1.47], p = 0.020), but there were no significant changes in mean sodium or saturated fat contents. Seven of the 13 categories showed small increases in mean HSR (0.1-0.2). Most categories (9/13) exhibited a reduction in mean total sugar content.
CONCLUSIONS: Between 2015 and 2019, there were slight improvements in the nutritional quality of selected packaged foods and drinks in NZ. Much more substantive changes are needed to address the health-related burden of unhealthy diets, supported by stronger government action and less reliance on voluntary industry initiatives.