Performance and discriminatory capacity of Nutri-Score in branded foods in Greece

Antonis Vlassopoulos; Alexandra Katidi; Maria Kapsokefalou

doi:10.3389/fnut.2022.993238

Performance and discriminatory capacity of Nutri-Score in branded foods in Greece

Front Nutr. 2022 Sep 28:9:993238. doi: 10.3389/fnut.2022.993238. eCollection 2022.

Authors

Antonis Vlassopoulos¹, Alexandra Katidi¹, Maria Kapsokefalou¹

Affiliation

¹ Laboratory of Chemistry and Food Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece.

Abstract

Background: The harmonization of front-of-pack nutritional declaration is in the heart of food and nutrition policy discussions in Europe. The Nutri-Score system has been proposed by many countries as a potential candidate but its suitability for use across Europe is still under consideration. The current study aimed to evaluate the performance and discriminatory capacity of Nutri-Score in Greece and to test its alignment with the national food-based dietary guidelines.

Materials and methods: Data on the energy, saturated fat, total sugars, sodium, protein, and fiber content per 100°g or ml were extracted for all foods available (n = 4,002) in the Greek branded food composition database HelTH. Each food content in fruits, vegetables, pulses, nuts and oils was manually estimated from the ingredients list. The Nutri-Score algorithm was used both as a continuous (FSAm-NPS Score) and a categorical variable [Grades (A)-(E)].

Results: The average FSAm-NPS Score in Greece was 8.52 ± 9.4. More than half of the solid foods (53.8%) were graded from (A) to (C), while most beverages (59.2%) were graded (E). More than 50% of food categories were populated with foods in all Nutri-Score grades, indicative of a good discriminatory capacity. The system scores favorably vegetables, pulses, and low-fat dairy products and unfavourablly sweets and processed meats showing in this way good alignment with the national guidelines. Eggs and seafood scored preferably compared to meat products. Animal fats received less favorable scores and so did cereal products that were highly processed.

Discussion: Nutri-Score showed good capacity to inform consumers toward better food choices in line with the national guidelines. It showed a potential to guide consumers and manufacturers toward less energy dense and more nutrient dense options and highlighted areas of improvement in the food supply.

Keywords: Greece; Nutri-Score; dietary guidelines; food supply; front-of-pack nutritional labelling.