In the realm of public health and nutrition, a groundbreaking study led by Anna Amberntsson from the Department of Food Safety at the Norwegian Institute of Public Health in Oslo has proposed significant improvements to the Nutri-Score system. This widely used front-of-pack nutrition label, which rates foods from A (high quality) to E (low quality), has long been a cornerstone of nutritional guidance. However, inconsistencies with national dietary guidelines have sparked a need for revision, particularly in the Nordic context.
Amberntsson and her team identified key areas where the Nutri-Score could be enhanced to better align with the Nordic Nutrition Recommendations 2023 (NNR2023) and the Keyhole label, a Nordic nutrition label. “We found that the current Nutri-Score algorithms did not always reflect the nutritional quality as per our national guidelines,” Amberntsson explained. “This discrepancy could lead to misleading consumer choices and hinder public health efforts.”
The researchers focused on several critical aspects of the Nutri-Score algorithm. To address carbohydrate quality, they introduced a penalty for low-fiber content and compressed the sugar scale. This adjustment aimed to penalize foods high in refined sugars and low in fiber, which are often associated with poor nutritional quality. For instance, refined pastas and flour products shifted from an A rating to B or C, while whole grain pastas largely retained their A rating. Sugar-rich breakfast cereals also saw a downgrade, moving from B to C or D.
Another significant change involved the protein cap for fish products, which was removed to reward their nutritional quality. This adjustment resulted in 11% of fish products moving from D or E to C or D, reflecting their higher nutritional value. The study also extended the scale for saturated fat and introduced a fat quality component to reward favorable fat profiles in oils.
The impact of these revisions was substantial. Around 5% of all products were affected by the changes related to fat quality, and the variation in scores for cheese and creams increased. “These revisions make the Nutri-Score more coherent with our national guidelines and the Keyhole label,” Amberntsson stated. “This alignment is crucial for providing consumers with accurate and reliable nutritional information.”
The implications of this research extend beyond Norway. The proposed revisions hold relevance for other European countries and should be considered in the next revision of the Nutri-Score. This study, published in ‘Food & Nutrition Research’ (formerly known as ‘Food & Nutrition Research’), underscores the importance of continuous improvement in nutritional labeling to better serve public health goals.
As the field of nutritional science evolves, so too must the tools used to guide consumer choices. Amberntsson’s work highlights the need for adaptable and accurate nutritional labeling systems that can keep pace with emerging research and dietary guidelines. The proposed revisions to the Nutri-Score represent a significant step forward in this endeavor, offering a more nuanced and accurate reflection of nutritional quality. This research could shape future developments in the field, encouraging other countries to adopt similar improvements and fostering a more informed and health-conscious consumer base.