Monitoring the levels of important nutrients in the food supply

Obesity Reviews

Volumn 14, Issue S1, 2013, Pages 49-58

  Neal, B ^a   Sacks, G ^b   Swinburn, B ^b,c   Vandevijvere, S ^c   Dunford, E ^a   Snowdon, W ^b,d   Webster, J ^a   Barquera, S ^e   Friel, S ^f   Hawkes, C ^g   Kelly, B ^h   Kumanyika, S ⁱ   L'Abbe M ^j   Lee, A ^k   Lobstein, T ^l,m   Ma, J ⁿ   Macmullan, J ^o   Mohan, S ^p   Monteiro, C ^q   Rayner, M ^r   Sanders, D ^s   Walker, C ^t   more..

^a UNIVERSITY OF SYDNEY   (Australia)

^b DEAKIN UNIVERSITY   (Australia)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

^d Pacific Research Centre for the Prevention of Obesity and Non Communicable Diseases   (Fiji)

^e INSTITUTO NACIONAL DE SALUD PÚBLICA   (Mexico)

^f The Australian National University   (Australia)

^g WORLD CANCER RESEARCH FUND INTERNATIONAL   (United Kingdom)

^h UNIVERSITY OF WOLLONGONG   (Australia)

ⁱ UNIVERSITY OF PENNSYLVANIA   (United States)

^j UNIVERSITY OF TORONTO   (Canada)

^k QUEENSLAND UNIVERSITY OF TECHNOLOGY   (Australia)

^l International Association for the Study of Obesity   (United Kingdom)

^m CURTIN UNIVERSITY   (Australia)

ⁿ CHINESE CENTER FOR DISEASE CONTROL AND PREVENTION   (China)

^o Intl Assoc of Consum Food Org   (United Kingdom)

^p PUBLIC HEALTH FOUNDATION OF INDIA   (India)

^q UNIVERSITY OF SÃO PAULO   (Brazil)

^r UNIVERSITY OF OXFORD   (United Kingdom)

^s UNIVERSITY OF THE WESTERN CAPE   (South Africa)

^t GLOBAL ALLIANCE FOR IMPROVED NUTRITION   (Switzerland)

more..

Author keywords

Food composition; INFORMAS; Monitoring; Processed food

Indexed keywords

SATURATED FATTY ACID; SODIUM CHLORIDE;

CATERING SERVICE; COMMUNITY; CONSUMER; DENSITY; ENERGY; FOOD COMPOSITION; FOOD PROCESSING; GEOGRAPHY; HUMAN; INCOME; INFORMATION PROCESSING; METHODOLOGY; MONITORING; NUTRIENT; PORTION SIZE; REVIEW;

FOOD COMPOSITION; INFORMAS; MONITORING; PROCESSED FOOD;

DATA COLLECTION; FAST FOODS; FEMALE; FOOD ANALYSIS; FOOD INDUSTRY; FOOD LABELING; FOOD SUPPLY; GOVERNMENT REGULATION; HUMANS; MALE; NUTRITION POLICY; NUTRITIVE VALUE; OBESITY; QUALITY IMPROVEMENT; RESTAURANTS;

EID: 84885127564     PISSN: 14677881     EISSN: 1467789X     Source Type: Journal    
DOI: 10.1111/obr.12075     Document Type: Review

References (48)

1. Popkin BM, Adair LS, Ng SW. Global nutrition transition and the pandemic of obesity in developing countries. Nutr Rev 2012; 70: 3-21.
2. Hawkes C. Uneven dietary development: linking the policies and processes of globalization with the nutrition transition, obesity and diet-related chronic diseases. Global Health 2006; 2: 4 online (18 pp.).
3. Popkin BM, Gordon-Larsen P. The nutrition transition: worldwide obesity dynamics and their determinants. Int J Obes Relat Metab Disord 2004; 28(Suppl. 3): S2-S9.
4. Beaglehole R, Yach D. Globalisation and the prevention and control of non-communicable disease: the neglected chronic diseases of adults. Lancet 2003; 362: 903-908.
5. Ng S, Popkin B. Monitoring foods and nutrients sold and consumed in the United States: dynamics and challenges. J Acad Nutr Diet 2012; 112: 41-45.
6. Hu D, Reardon T, Rozelle S, Timmer CP, Wang H. The emergence of supermarkets with Chinese characteristics: challenges and opportunities for China's agricultural developments. Dev Policy Rev 2004; 22: 557-586.
7. Reardon T, Timmer CP, Minton B. Supermarket revolution in Asia and emerging development strategies to include small farmers. Proc Natl Acad Sci USA 2012; 109: 2332-12337.
8. Slining M, Wen S, Popkin B. Food Companies' Calorie-Reduction Pledges to Improve U.S. Diet. Am J Prev Med 2013; 44 (2): 174-184.
9. Lim S, Vos T, Flaxman A etal. The burden of disease and injury attributable to 67 risk factors and risk factor clusters in 21 regions 1990-2010: a systematic analysis for the Global Burden of Disease Study. Lancet 2013; 380: 2224-2226.
10. Moodie R, Stuckler D, Monteiro C etal. Profits and pandemics: preventing the harmful influence of the tobacco, alcohol and ultra processed food and drink industries. Lancet 2013; 381: 670-679.
11. Swinburn B, Sacks G, Hall K etal. The global obesity pandemic: shaped by global drivers and local environments. Lancet 2011; 378: 804-814.
12. World Health Organization. Prevention and Control of Noncommunicable Diseases: Implementation of the Global Strategy. Sixty-First World Health Assembly, Resolution WHA61.14. Geneva: World Health Organization, 2007.
13. World Health Organisation. Global Strategy on Diet, Physical Activity and Health. World Health Organization: Geneva, 2004.
14. Lang T, Rayner G, Kaelin E. The Food Industry, Diet, Physical Activity and Health: a review of reported commitments and practice of 25 of the world's largest food companies. Report to World Health Organisation. Centre for Food Policy, City University, London, 2006.
15. Yach D, Lucio A, Barroso C. Can food and beverage companies help improve population health? Some insights from PepsiCo. Med J Aust 2007; 187: 656-657.
16. Swinburn B, Sacks G, Vandevijvere S etal. International Network for Food and Obesity/non-communicable diseases Research, Monitoring and Action Support (INFORMAS): overview and key principles. Obes Rev 2013; 14 (Suppl. 1): 1-12.
17. Greenfield H, Southgate DAT. Food Composition Data Production, Management and Use. Food and Agriculture Organization of the United Nations: Rome, 2003.
18. Elmadfa I, Meyer AL. Importance of food composition data to nutrition and public health. Eur J Clin Nutr 2010; 64(Suppl. 3): S4-S7.
19. Chopra M, Galbraith S, Darnton-Hill I. A global response to a global problem: the epidemic of overnutrition. Bull World Health Organ 2002; 80: 952-958.
20. The Food Monitoring Group. Progress with a global branded food composition database. Food Chem 2013; 140 (3): 451-457.
21. The Food Monitoring Group. International collaborative project to compare and track the nutritional composition of fast foods. BMC Public Health 2012; 12: 559 online (7 pp.).
22. Dunford E, Webster J, Metzler AB etal. International collaborative project to compare and monitor the nutritional composition of processed foods. Eur J Prev Cardiol 2012; 19: 1326-1332.
23. Webster JL, Dunford EK, Neal BC. A systematic survey of the sodium contents of processed foods. Am J Clin Nutr 2010; 91: 413-420.
24. Food Standards Agency. Processed Food Databank, 2006. [WWW document]. URL http://www.food.gov.uk/science/surveillance/fsisbranch2006/fsis1306 (accessed 12 November 2009).
25. Grimes GA, Nowson CA, Lawrence M. An evaluation of the reported sodium content of Australian food products. Int J Food Sci Technol 2008; 43: 2219-2229.
26. Guest G, MacQueen K, Namey E. Applied Thematic Analysis. Sage publications: Thousand Oaks, CA, 2012.
27. Webster JL, Dunford EK, Hawkes C, Neal BC. Salt reduction initiatives around the world. J Hypertens 2011; 29: 1043-1050.
28. Webster J, Dunford E, Kennington S, Neal B, Chapman S. Drop the Salt! Assessing the impact of a public health advocacy strategy on government policy in Australia. Publ Health Nutr 2012; 22: 1-7.
29. Rayner M, Wood AT, Lawrence M etal. Monitoring the health-related labelling of foods and non-alcoholic beverages in retail settings. Obes Rev 2013; 14 (Suppl. 1): 70-81.
30. Lee A, Ni Mhurchu C, Sacks G etal. Monitoring the price and affordability of foods and diets globally. Obes Rev 2013; 14 (Suppl. 1): 82-95.
31. Food Standards Australia New Zealand. P230: Consideration of Mandatory Fortification with Iodine, 2007. [WWW document]. URL http://www.foodstandards.gov.au/code/proposals/Pages/proposalp230iodinef o2802.aspx (accessed 13 February 2013).
32. The European Food Information Resource E. The EuroFIR Project - A story of success, 2010. [WWW document]. URL http://www.eurofir.net/ (accessed 20 January 2013).
33. Food and Agriculture Organization of the United Nations. Background to INFOODS, 2010. [WWW document]. URL http://www.fao.org/infoods/index_en.stm (accessed 20 January 2013).
34. Food Standards Agency. Processed food databank: Sampling round two: February 2007-September 2007, 2008. [WWW document]. URL http://www.food.gov.uk/multimedia/pdfs/fsis0108.pdf (accessed 20 January 2013).
35. New York City Department of Health and Mental Hygiene. National Salt Reduction Initiative, 2010. [WWW document]. URL http://www.nyc.gov/html/doh/html/cardio/cardio-salt-initiative.shtml (accessed 12 Jan 2011).
36. Codex Alimentarius. Guidelines on Nutrition Labelling, 2011. [WWW document]. URL http://www.codexalimentarius.org/input/download/standards/34/CXG_002e.pd f (accessed 12 July 2012).
37. Webster J, Dunford E, Neal B. A systematic survey of the sodium contents of processed foods. Am J Clin Nutr 2010; 91 (2): 413-420. doi: http://dx.doi.org/10.3945/ajcn.2009.28688.
38. Dunford E, Webster J, Metzler AB etal. International collaborative project to compare and monitor the nutritional composition of processed foods. Eur J Cardiovasc Prev Rehabil 2012; 19: 1326-1332.
39. Dunford EK, Eyles H, Mhurchu CN, Webster JL, Neal BC. Changes in the sodium content of bread in Australia and New Zealand between 2007 and 2010: implications for policy. Med J Aust 2011; 195: 346-349.
40. Dunford E, Webster J, Woodward M etal. The variability of reported salt levels in fast foods across six countries: opportunities for salt reduction. Can Med Assoc J 2012; 184: 1023-1028.
41. Regional Expert Group for Cardiovascular Disease Prevention through Population-wide Dietary Salt Reduction - Sub-group on industry liaison. A Guide for Setting Targets and Timelines to Reduce the Salt Content of Food. Pan American Health Organisation: Washington DC, 2013.
42. Cobiac LJ, Vos T, Veerman JL. Cost-effectiveness of interventions to reduce dietary salt intake. Heart 2010; 96: 1920-1925.
43. Webster J, Dunford E, Huxley R, Li N, Nowson C, Neal B. The development of a national salt reduction strategy for Australia. Asia Pac J Clin Nutr 2009; 18: 303-309.
44. Wyness L, Butriss L, Stanner S. Reducing the population's sodium intake: the UK Food Standards Agency's salt reduction programme. Publ Health Nutr 2012; 15: 254-261.
45. Sandman PM. Hazard versus outrage in the public perception of risk. In: Covello VT, McCallum DB, Pavlova MT (eds). Effective Risk Communication: The Role and Responsibility of Government and Nongovernment Organizations. Plenum Press: New York, 1989, pp. 45-49.
46. Chapman S, Freeman B. Markers of the denormalisation of smoking and the tobacco industry. Tob Control 2008; 17: 25-31.
47. Center for Science in the Public Interest. Transatlantic Cooperation on Food Marketing, Labeling, & Nutrition Urged to Help Curb Obesity Epidemic, 2005. [WWW document]. URL http://www.cspinet.org/new/200511281.html (accessed 1 September 2012).
48. Institute of Medicine. Strategies to reduce sodium intake in the United States. Washington, United States, 2010. [WWW document]. URL http://www.iom.edu/Reports/2010/Strategies-to-Reduce-Sodium-Intake-in-th e-United-states.aspx (accessed 12 January 2013).