+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Discriminating nutritional quality of foods using the 5-Color nutrition label in the French food market: consistency with nutritional recommendations



Discriminating nutritional quality of foods using the 5-Color nutrition label in the French food market: consistency with nutritional recommendations



Nutrition Journal 14: 100



Our objectives were to assess the performance of the 5-Colour nutrition label (5-CNL) front-of-pack nutrition label based on the Food Standards Agency nutrient profiling system to discriminate nutritional quality of foods currently on the market in France and its consistency with French nutritional recommendations. Nutritional composition of 7777 foods available on the French market collected from the web-based collaborative project Open Food Facts were retrieved. Distribution of products across the 5-CNL categories according to food groups, as arranged in supermarket shelves was assessed. Distribution of similar products from different brands in the 5-CNL categories was also assessed. Discriminating performance was considered as the number of color categories present in each food group. In the case of discrepancies between the category allocation and French nutritional recommendations, adaptations of the original score were proposed. Overall, the distribution of foodstuffs in the 5-CNL categories was consistent with French recommendations: 95.4% of 'Fruits and vegetables', 72.5% of 'Cereals and potatoes' were classified as 'Green' or 'Yellow' whereas 86.0% of 'Sugary snacks' were classified as 'Pink' or 'Red'. Adaptations to the original FSA score computation model were necessary for beverages, added fats and cheese in order to be consistent with French official nutritional recommendations. The 5-CNL label displays a high performance in discriminating nutritional quality of foods across food groups, within a food group and for similar products from different brands. Adaptations from the original model were necessary to maintain consistency with French recommendations and high performance of the system.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 057634937

Download citation: RISBibTeXText

PMID: 26416389

DOI: 10.1186/s12937-015-0090-4


Related references

The geography of French nutrition. I. Nutritional levels and customary foods in 6 rural areas. Rec. Trav. Inst. nat. Hyg., Paris. 4: 2, 495-572, 1952

Nutrient patterns, nutritional adequacy, and comparisons with nutrition recommendations among French-Canadian adults in Montreal. Journal of the American College of Nutrition 15(3): 255-263, 1996

A method to improve the nutritional quality of foods and beverages based on dietary recommendations. European journal of clinical nutrition 61(4): 461-471, 2007

The geography of French nutrition. I. Nutritional levels and customary foods in 6 rural areas. Rec. Trav. Inst. nat. Hyg., Paris. 4: 2, 495-572, 1952

Nutrient patterns, nutritional adequacy, and comparisons with nutrition recommendations among French-Canadian adults in Montreal. Journal of the American College of Nutrition 15(3): 255-263, 1996

A method to improve the nutritional quality of foods and beverages based on dietary recommendations. European journal of clinical nutrition 61(4): 461-471, 2007

Nutritional eccentricities Food fads, health foods, nutritional quackery. Human nutrition: current issues and controversies edited by A Neuberger TH Jukes: 232, 1982

Food and nutritional care in hospitals: how to prevent undernutrition. Report and recommendations of the Committee of Experts on Nutrition, Food Safety and Consumer Protection. Food and nutritional care in hospitals: how to prevent undernutrition Report and recommendations of the Committee of Experts on Nutrition, Food Safety and Consumer Protection: 176 pp., 2003

Nutrition and clinical nutrition vol 1 protein nutritional quality of foods and feeds part 1 assay methods biological biochemical and chemical. Nutrition And Clinical Nutrition Vol 1 Protein Nutritional Quality Of Foods And Feeds Part 1 Assay Methods Biological Biochemical And Chemical 626, 1975

The stratification of foods on the basis of overall nutritional quality: the overall nutritional quality index. American Journal of Health Promotion 24(2): 133-143, 2009

Food and nutritional care in hospitals: how to prevent undernutrition. Report and recommendations of the Committee of Experts on Nutrition, Food Safety and Consumer Protection. Food and nutritional care in hospitals: how to prevent undernutrition Report and recommendations of the Committee of Experts on Nutrition, Food Safety and Consumer Protection: 176 pp., 2003

Effects of food structure and nutritional quality and animal nutritional state on intake behaviour and food preferences of sheep. Applied Animal Behaviour Science 63(2): 145-163, 1999

The stratification of foods on the basis of overall nutritional quality: the overall nutritional quality index. American Journal of Health Promotion 24(2): 133-143, 2009

Food microscopy and the nutritional quality of cereal foods. Food structure2(1): 123-133, 1993

Effects of food structure and nutritional quality and animal nutritional state on intake behaviour and food preferences of sheep. Applied Animal Behaviour Science 63(2): 145-163, 1999