An exploration of progress made in the reformulation of food staples in the Republic of Ireland
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View abstract on PubMed
Summary
This summary is machine-generated.Food reformulation efforts show continued, but slower, reductions in salt and sugar between 2017 and 2021. While sugar declined across all food groups, manufacturers must intensify reformulation to match previous progress.
Area Of Science
- Public Health Nutrition
- Food Science
- Dietary Policy
Background
- National policies for food reformulation are implemented in 111 countries to passively improve consumer diets.
- Previous research (2014-2017) indicated significant reductions in salt (12%) and sugar (7%) in staple foods.
- A need exists to assess ongoing reformulation progress beyond 2017.
Purpose Of The Study
- To evaluate the progress of food reformulation in the Republic of Ireland between 2017 and 2021.
- To compare nutrient changes in staple foods during this period with previous findings.
Main Methods
- An audit of nutrition labels of 270 food staple products was conducted in the Republic of Ireland.
- Data from 2021 was compared with data previously collected in 2017.
- Major supermarkets with leading market share were included in the audit.
Main Results
- Salt content decreased by 1.9%, and sugar levels decreased by 4.9% overall between 2017 and 2021.
- Saturated fat showed a minimal decrease of 0.1%, while total fat increased by 1.2%.
- Protein, energy, fiber, and carbohydrates showed slight increases, with sugar declining across all food groups.
Conclusions
- Encouraging declines in sugar and salt were observed, though at a slower rate than the 2014-2017 period.
- The study highlights the need for intensified food reformulation efforts by manufacturers.
- Continued monitoring of food composition is crucial for public health initiatives.
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