Members of the writing group for this manuscript are listed in order of their contribution to the writing of the manuscript.
Monitoring the levels of important nutrients in the food supply
Article first published online: 17 SEP 2013
© 2013 The Authors. Obesity Reviews published by John Wiley & Sons Ltd on behalf of the International Association for the Study of Obesity.
This is an open access article under the terms of the Creative Commons Attribution-NonCommercial License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes.
Special Issue: INFORMAS (International Network for Food and Obesity/non-communicable diseases, Research, Monitoring and Action Support): rationale, framework and approach
Volume 14, Issue Supplement S1, pages 49–58, October 2013
How to Cite
Neal, B., Sacks, G., Swinburn, B., Vandevijvere, S., Dunford, E., Snowdon, W., Webster, J., Barquera, S., Friel, S., Hawkes, C., Kelly, B., Kumanyika, S., L'Abbé, M., Lee, A., Lobstein, T., Ma, J., Macmullan, J., Mohan, S., Monteiro, C., Rayner, M., Sanders, D., Walker, C. and INFORMAS (2013), Monitoring the levels of important nutrients in the food supply. Obesity Reviews, 14: 49–58. doi: 10.1111/obr.12075
- Issue published online: 17 SEP 2013
- Article first published online: 17 SEP 2013
- Rockefeller Foundation
- International Obesity Taskforce (IOTF)
- University of Auckland
- Deakin University
- George Institute
- University of Sydney
- Queensland University of Technology
- University of Oxford
- University of Pennsylvania Perelman School of Medicine
- World Cancer Research Fund International
- University of Toronto
- Australian National University
- Faculty of Health at Deakin University
- Food composition;
- processed food
A food supply that delivers energy-dense products with high levels of salt, saturated fats and trans fats, in large portion sizes, is a major cause of non-communicable diseases (NCDs). The highly processed foods produced by large food corporations are primary drivers of increases in consumption of these adverse nutrients. The objective of this paper is to present an approach to monitoring food composition that can both document the extent of the problem and underpin novel actions to address it. The monitoring approach seeks to systematically collect information on high-level contextual factors influencing food composition and assess the energy density, salt, saturated fat, trans fats and portion sizes of highly processed foods for sale in retail outlets (with a focus on supermarkets and quick-service restaurants). Regular surveys of food composition are proposed across geographies and over time using a pragmatic, standardized methodology. Surveys have already been undertaken in several high- and middle-income countries, and the trends have been valuable in informing policy approaches. The purpose of collecting data is not to exhaustively document the composition of all foods in the food supply in each country, but rather to provide information to support governments, industry and communities to develop and enact strategies to curb food-related NCDs.