International collaborative project to compare and monitor the nutritional composition of processed foods

Dunford, Elizabeth, Webster, Jacqui, Blanco Metzler, Adriana, Czernichow, Sebastien, Ni Mhurchu, Cliona, Wolmarans, Petro, Snowdon, Wendy, L'Abbe, Mary, Li, Nicole, Maulik, Pallab K., Barquera, Simon, Schoj, Veronica, Allemandi, Lorena, Samman, Norma, Wenzel de Menezes, Elizabete, Hassell, Trevor, Ortiz, Johana, Salazar de Ariza, Julieta, Rahman, Rashid A., de Nunez, Leticia, Reyes Garcia, Maria, van Rossum, Caroline, Westenbrink, Susanne, Thiam, Lim Meng, MacGregor, Graham and Neal, Bruce 2011, International collaborative project to compare and monitor the nutritional composition of processed foods, European journal of cardiovascular prevention and rehabilitation, vol. 19, no. 6, pp. 1326-1332, doi: 10.1177/1741826711425777.

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Title International collaborative project to compare and monitor the nutritional composition of processed foods
Author(s) Dunford, Elizabeth
Webster, Jacqui
Blanco Metzler, Adriana
Czernichow, Sebastien
Ni Mhurchu, Cliona
Wolmarans, Petro
Snowdon, Wendy
L'Abbe, Mary
Li, Nicole
Maulik, Pallab K.
Barquera, Simon
Schoj, Veronica
Allemandi, Lorena
Samman, Norma
Wenzel de Menezes, Elizabete
Hassell, Trevor
Ortiz, Johana
Salazar de Ariza, Julieta
Rahman, Rashid A.
de Nunez, Leticia
Reyes Garcia, Maria
van Rossum, Caroline
Westenbrink, Susanne
Thiam, Lim Meng
MacGregor, Graham
Neal, Bruce
Journal name European journal of cardiovascular prevention and rehabilitation
Volume number 19
Issue number 6
Start page 1326
End page 1332
Total pages 7
Publisher Sage Publications
Place of publication London, U. K.
Publication date 2011-10-04
ISSN 1741-8267
Keyword(s) food composition databases
food industry
public health nutrition
Summary Background: Chronic diseases are the leading cause of premature death and disability in the world with overnutrition a primary cause of diet-related ill health. Excess energy intake, saturated fat, sugar, and salt derived from processed foods are a major cause of disease burden. Our objective is to compare the nutritional composition of processed foods between countries, between food companies, and over time.

Design: Surveys of processed foods will be done in each participating country using a standardized methodology. Information on the nutrient composition for each product will be sought either through direct chemical analysis, from the product label, or from the manufacturer. Foods will be categorized into 14 groups and 45 categories for the primary analyses which will compare mean levels of nutrients at baseline and over time. Initial commitments to collaboration have been obtained from 21 countries.

Conclusions: This collaborative approach to the collation and sharing of data will enable objective and transparent tracking of processed food composition around the world. The information collected will support government and food industry efforts to improve the nutrient composition of processed foods around the world.
Language eng
DOI 10.1177/1741826711425777
Field of Research 090899 Food Sciences not elsewhere classified
Socio Economic Objective 920411 Nutrition
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2011, Sage Publications
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Document type: Journal Article
Collection: Population Health
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