Evaluation of foods by using nutrient profile model

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  • Kashino Ikuko
    Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine
  • Mizoue Tetsuya
    Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine
  • Yoshita Katsushi
    Department of Food and Human Health Science, Graduate School of Human Life Science, Osaka City University
  • Uenishi Kazuhiro
    Laboratory of Physiological Nutrition, Kagawa Nutrition University
  • Hasegawa Yuko
    Eat Smart Corporation Faculty of Sports and Health Studies, Hosei University
  • Saito Hiroko
    Dome Corporation
  • Aoyagi Seiji
    Dome Corporation
  • Kuranuki Sachi
    Kanagawa University of Human Services
  • Nakamura Teiji
    Kanagawa University of Human Services

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Other Title
  • 栄養プロファイリングを用いた食品の評価

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<p>It is challenging for individuals to decide and select healthy foods. Recently, some countries in the world have developed nutrient profiling models, which are ranking and/or classifying foods based on their nutrient composition. However, evaluation on foods by using this concept has not been well investigated and applied in Japan to date. Therefore, by utilizing a model, we ranked foods in Standard Tables of Food Composition in Japan 2015 edition. The Nutrient Rich Food Index 9.3 (NRF9.3) for listed foods in Japanese Standard Table was calculated based on 9 nutrients to encourage and 3 nutrient to limit (per 100 kcal). Among the food groups, NRF9.3 indexes decreased in the order of seaweeds, vegetables, mushrooms, beans. Furthermore, in the same food groups, NRF9.3 indexes could clarify nutrient rich foods versus nutrient poor foods. In conclusion, NRF9.3 index would be useful in selecting alternative, more nutrient-rich foods from similar food groups when purchasing foods.</p>

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