A new tool has been developed by scientists at the Friedman School of Nutrition Science and Policy at Tufts to help consumers, food companies, restaurants, and cafeterias choose and produce healthier foods and officials to make sound public nutrition policy.
The findings of the study were published in the journal ‘Nature Food’. Food Compass is a new nutrient profiling system, developed over three years, that incorporates cutting-edge science on how different characteristics of foods positively or negatively impact health. Important novel features of the system include:
1. Equally considering healthful vs. harmful factors in foods (many existing systems focus on harmful factors);
2. Incorporating cutting-edge science on nutrients, food ingredients, processing characteristics, phytochemicals, and additives (existing systems focus largely on just a few nutrients); and
3. Objectively scoring all foods, beverages, and even mixed dishes and meals using one consistent score (existing systems subjectively group and score foods differently).
“Once you get beyond ‘eat your veggies, avoid soda,’ the public is pretty confused about how to identify healthier choices in the grocery store, cafeteria, and restaurant,” said the study’s lead and corresponding author, Dariush Mozaffarian, dean of the Friedman School.
The new Food Compass system was developed and then tested using a detailed national database of 8,032 foods and beverages consumed by Americans. It scores 54 different characteristics across nine domains representing different health-relevant aspects of foods, drinks, and mixed meals, providing for one of the most comprehensive nutrient profiling systems in the world.
The characteristics and domains were selected based on nutritional attributes linked to major chronic diseases such as obesity, diabetes, cardiovascular problems, and cancer, as well as the risk of undernutrition, especially for mothers, young children, and the elderly.
Food Compass was designed so that additional attributes and scoring could evolve based on future evidence in such areas as gastrointestinal health, immune function, brain health, bone health, and physical and mental performance; as well as considerations of sustainability.
Potential uses of Food Compass include encouraging the food industry food purchasing incentives for employees through worksite wellness, health care, and nutrition assistance programs; supplying the science for local and national policies such as package labelling, taxation, warning labels, and restrictions on marketing to children and enabling restaurants and school, business, and hospital cafeterias to present healthier food options.
Each food, beverage, or mixed dish receives a final Food Compass score ranging from 1 (least healthy) to 100 (most healthy). The researchers identified 70 or more as a reasonable score for foods or beverages that should be encouraged. Foods and beverages scoring 31-69 should be consumed in moderation. Anything scoring 30 or lower should be consumed minimally.
Across major food categories, the average Food Compass score was 43.2. The lowest-scoring category was snacks and sweet desserts (average score 16.4).The highest scoring categories were vegetables (average score 69.1), fruits (average score 73.9, with nearly all raw fruits receiving a score of 100), and legumes, nuts, and seeds (average score 78.6). Among beverages, the average score ranged from 27.6 for sugar-sweetened sodas and energy drinks to 67 for 100per cent fruit or vegetable juices.
