Nutrient profiling as a tool to improve diet quality: Impact on energy and nutrient intakes and diet quality using an NHANES‐based segmentation model

Abstract

Nutrient profiling is a scientific approach aimed at helping to identify better food choices. A recent example is the Smart Choices Program (SCP). SCP was developed by a coalition of academics, industry partners and NGO's facilitated by the Keystone Group. This study evaluated nutrient intakes and diet quality in the U.S. based on the fraction of the diet obtained from foods meeting SCP category‐specific criteria. The Healthy Eating Index (HEI) provided a measure of diet quality. Using dietary recall data in NHANES 2005–06 (2+ y), all SCP eligible foods were classified as SCP‐non compliant or SCP‐compliant. Low and High consumers of SCP foods were identified based on the lower and upper quartile distributions of g of SCP‐compliant foods per total 1000 kcal. The mean % of energy from SCP‐compliant foods by Low and High SCP consumers was 8 and 25%, respectively. Mean energy intake was lower in the High vs. Low SCP group (1720 vs. 2355 kcal). Mean intakes of nutrients to limit (total fat, saturated fat, trans fat, cholesterol, added sugar, sodium) were lower in the High SCP group, while the reverse was true for nutrients to encourage (fiber, magnesium, potassium, vitamins A, E & C) other than calcium. The total HEI score was 66.0 in the High SCP group and 49.8 in the Low SCP group. These findings support the hypothesis that nutrient profiling can be an effective tool for helping to improve diet quality.Research supported by Unilever.