Post on 25-Jun-2020
The Promotion of Healthier Choice In China
Yang YuexinPresident , Chinese Nutrition Society(CNS)
Professor, National Institute of Nutrition for Health
IUNS Fellow
Chinese Nutrition Society
Background of FOP in China
➢ Specific dietary habits related to high chronic maladies
– Increasing consumption of pre-packaged foods
– over land on Intakes for cooking oil, table salt and sugar, exceed the recommended.
– Chinese Resident's Nutrition and Chronic Disease Status Report (2015) results
➢ FOP study began in August 2013, Review of nutrient content in pre-packaged foods
➢ "Front-of-pack Labelling and Nutrition Profiling” special meeting with the Choices International
Foundation in Apr. 2014, followed by setting up of FOP working group in CNS.
➢ Adjusted to the local situation in China and launch at Q4 2017
➢ FOP criteria and promotion plan
About FOP
FOP are Tools, not Aims. They are implemented because they appear as the best answer to tackle a public health issue.
That’s why we have to be clear on the objectives before starting to work on a specific scheme.
FOP are not standalone solutions
They have to be implemented as a part of a
national policy with identified goals
A FOP Schemeis the combination of
& Form of ExpressionNutrient Profile model
Technical Considerations
General Considerations
Food product evaluation in China
➢ Analysis of Choices Criteria under Chinese dietary patterns for most
products available on the Chinese market.
data collected from food packaging or from laboratory tests,
Thorough analysis of the food content, consumption patterns, technological
production, compatibility to Choices and other nutritional labeling programs.
- Examination of the need for adjusting Choices criteria to consumption patterns in
China.
- Suggested solutions for the adjustment of the criteria, according to the choices
methodology
➢ Review and analysis of choices food groups according to Standards of
Using Food Additives (National Standard GB2760-2014) and “Chinese food
ingredients list”(edited by Yang Yuexin).
Components and nutrients index■ Basic: WHO Global Strategy on Diet, Physical Activity and Health(2004)Included: minimization of
--Trans fatty acids-- unhealthy saturated fatty acids-- sodium-- Added sugar
■ According to consumption patterns and national policysince 2016, National Health Commission PRC Action : “Three Reduction , Three improvement”The State council of China promulgated “National Nutrition Plan(2017-2030)” in July 2017
■ Components Index (Restrictive index)
Food products Coverage and Food category
◼ Food products CoverageDo not apply to all prepackaged food products: Special dietary food products excluded, such as food supplements, foods for infants and for use under
medical supervisionFood types of low intake are excluded, such as seasoning, sweets or ice creamssome raw materials,including water, edible oil, fats, sugar and salt
◼ Food category
Grains and cereal products (part)
Processed Beans and legumes(fermentation
products excluded)
Dairy products
Nuts and seeds
Meat and meat products
Aquatic processed product
Egg products
Fruits and vegetables products (part)
Baked products:biscuit, all types of cakes
andpastries
Beverage: liquid beverage, solid beverage
Snacks: puffed food, Jelly
Fruit and vegetable juices
Specific Criteria for different food categories
Product groups (10 groups)• Grains and cereal products (including 8 subgroups)
• Processed Beans and legumes(except for fermentation products) (2 subgroups)
• Dairy products (4 sungroups)
• Nuts and seeds ( 1 subgroup)
• Meat and meat products (3 subgroups)
• Processed fish or fish products ( 2 subgroups)
• Egg products ( 2 subgroups)
• Fruit and vegetables products (3 subgroups)
• Beverage (4subgroups)
• Other snacks (2 subgroups)
Applying different criteria for different food catagories
-- specific thresholds have been developed.
-- Basic products groups( aim for compliance of 25%)
non-basic products groups (aim for compliance of 10%)
Criteria for product groupsFood category Subgroup Criteria
Grains and cereal products
Noodles Sodium ≤ 300mg/100g
Instant noodles
Total fat ≤ 12g/100g
Saturated fat ≤ 9g/100g
Total sugar ≤ 5g/100g
Sodium ≤ 500mg/100g
Ready-to-eat cereals
Total fat ≤ 10g/100g
Saturated fat ≤ 3g/100g
Total sugar ≤ 25g/100g
Sodium ≤ 400mg/100g
Frozen cereal products
Total fat ≤ 10g/100g
Saturated fat ≤ 3g/100g
Total sugar ≤ 5g/100g
Total sugar ≤ 10g/100g ( tangyuan and yuanxiao or other sweet products only)
Sodium ≤ 300mg/100g
Bread
Total fat ≤ 5g/100g
Saturated fat ≤ 3g/100g
Total sugar ≤ 10g/100g
Sodium ≤ 400mg/100g
All types of cakes and pastries
Total fat ≤ 25g/100g
Saturated fat ≤ 10g/100g
Total sugar ≤ 20g/100g
Sodium ≤ 300mg/100g
Biscuits
Total fat ≤ 25g/100g
Saturated fat ≤ 10g/100g
Total sugar ≤ 20g/100g
Sodium ≤ 400mg/100g
Others
Saturated fat ≤ 3g/100g
Total sugar ≤ 5g/100g
Sodium ≤ 250mg/100g
Trans fatty acid ≤ 0.3g/100 g or 0.3g/100ml
Food category Subgroup Criteria
Beverage
Protein beverageTotal sugar ≤ 6g/100mLSodium ≤ 120mg/100ml
Drinks for special uses Total sugar ≤ 8g/100g
Other liquid drinksNo added sugar
orTotal sugar ≤ 8g/100g
Drink-powderTotal fat ≤ 10g/100g
Total sugar ≤ 30g/100g Sodium ≤ 120mg/100g
Snacks
Puffed food
Total fat ≤25g/100g
Saturated fat ≤10g/100g
Total sugars ≤20g/100g
Sodium ≤500mg/100g
Jelly food and instant paste
products(Eg.: jelly, herbal jelly)Total sugars ≤15g/100g
Sodium ≤120mg/100g
Positive FOP Symbol and FOP Association Standard in China
• Implement and launch as a guideline in Oct. 2017— Consumer health communication and education activities
— Retailer education
• Release as association Standard by CNS in Oct.2018
---technical training for food manufacture during 2018-2019
What’s next
• Supported by the government, set a national FOP standard in 2019
• Product compliance survey
• cut-off points adjustment
• Relevant stakeholders’ evaluation
• Combine with other positive or mixed FOP labels?
• seek a way to shift toward a truly healthy food culture
Thanks for your listening!
http://cnsc2019.medmeeting.org/6522?lang=en