Complementarity between the updated version of the front-of-pack nutrition label Nutri-Score and the food-processing Nova classification

Bibliographic Data

ID15097589
AuthorsBarthélemy Sarda (0009-0008-3587-5794, Conservatoire National des Arts et Métiers, corresponding author), E Kesse-Guyot (0000-0002-9715-3534, Conservatoire National des Arts et Métiers), Valérie Deschamps (0000-0002-9000-0180, Santé Publique France), Pauline Ducrot (0000-0002-5459-5906, Santé Publique France), Pilar Galan (0000-0003-1706-3107, Conservatoire National des Arts et Métiers), Hercberg (0000-0002-3168-1350, Conservatoire National des Arts et Métiers), Serge Hercberg, Mélanie Deschasaux (0000-0002-3359-420X, Conservatoire National des Arts et Métiers), Bernard Srour (0000-0002-1277-3380, Conservatoire National des Arts et Métiers), Léopold Fezeu (0000-0002-7589-3179, Conservatoire National des Arts et Métiers), Léopold K Fezeu, M Touvier (0000-0002-8322-8857, Conservatoire National des Arts et Métiers), C Julia (0000-0003-2006-5269, Conservatoire National des Arts et Métiers)
Year2024
Volume27
Issue1
Pagese63-e63
Publication date2024-01-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenuePublic Health Nutrition (JOURNAL)
Journal identifiersISSN: 1368-9800 • E-ISSN: 1475-2727
PublisherCambridge University Press (CUP) (PUBLISHER)
DOI10.1017/s1368980024000296
PMID38297466
OpenAlexW4391446092
LanguageEN
Citations received3
References cited38

Objective: To compare the initial and the updated versions of the front-of-pack label Nutri-Score (related to the nutritional content) with the NOVA classification (related to the degree of food processing) at the food level. Design: Using the OpenFoodFacts database – 129,950 food products – we assessed the complementarity between the Nutri-Score (initial and updated) with the NOVA classification through a correspondence analysis. Contingency tables between the two classification systems were used. Settings: The food offer in France. Participants: Not applicable. Results: With both versions (i.e. initial and updated) of the Nutri-Score, the majority of ultra-processed products received medium to poor Nutri-Score ratings (between 77·9 % and 87·5 % of ultra-processed products depending on the version of the algorithm). Overall, the update of the Nutri-Score algorithm led to a reduction in the number of products rated A and B and an increase in the number of products rated D or E for all NOVA categories, with unprocessed foods being the least impacted (–3·8 percentage points (–5·2 %) rated A or B and +1·3 percentage points (+12·9 %) rated D or E) and ultra-processed foods the most impacted (–9·8 percentage points (–43·4 %) rated A or B and +7·8 percentage points (+14·1 %) rated D or E). Among ultra-processed foods rated favourably with the initial Nutri-Score, artificially sweetened beverages, sweetened plant-based drinks and bread products were the most penalised categories by the revision of Nutri-Score while low-sugar flavoured waters, fruit and legume preparations were the least affected. Conclusion: These results indicate that the update of the Nutri-Score reinforces its coherence with the NOVA classification, even though both systems measure two distinct health dimensions at the food level

Biology · Complementarity (molecular biology · Environmental health · Nova (rocket · Nutrition facts label · Consumer Attitudes and Food Labeling · Engineering · Medicine · Nutritional Studies and Diet · Obesity, Physical Activity, Diet

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