Nutrient Density and Health: How to Develop Global Nutrient Density Metrics

Abstract

Nutrient density of foods is a key element of preventive nutrition. Whereas nutrient-dense foods contain more nutrients than calories, energy-dense foods contain more calories than nutrients. Nutrient density of foods is normally calculated in terms of index nutrients per reference amount (100 g, 100 kcal, or per serving). The concept of nutrient density can be applied equally to individual foods, composite meals, and the total diet. The concept was recently extended to food affordability metrics, defined as nutrient density in relation to monetary cost, and to the environmental impact of foods, defined as nutrient density in relation to greenhouse gas emissions (GHGEs). The science of ranking foods by nutritional value has become known as nutrient profiling. For greatest efficacy, nutrient profile models need to be simple and transparent; preferably based on publicly available nutrient composition data, and should be validated against independent measures of a healthy diet. These rigorous scientific standards were applied in developing the nutrient-rich foods (NRF) family of profiles and the French SAIN,LIM system. Both profiling models balanced multiple nutrients to encourage: protein, fiber, and vitamins and minerals, against three nutrients to limit: saturated fat, added sugar, and sodium. Already used as the scientific basis for product reformulation and front-of-pack labels, nutrient profile models can inform dietary recommendations and guidelines.