Periodic revisions of the international choices criteria: Process and results
Authorvan den Assum, Sylvie
Lissner, Lauren En
Madhavan Nair, Krishnapillai Pillay
Nnam, Ngozi M.
Uauy, Ricardo D.
Pekcan, Ayla Gülden
Roodenburg, Annet J.C.
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Citationvan, . A. S., Schilpzand, R., Lissner, L., Don, R., Madhavan, N. K., Nnam, N., Uauy, R., ... Roodenburg, A. J. C. (September 01, 2020). Periodic revisions of the international choices criteria: Process and results. Nutrients, 12, 9, 1-20.
Unhealthy diets contribute to an increased risk of non-communicable diseases, which are the leading causes of deaths worldwide. Nutrition policies such as front-of-pack labeling have been developed and implemented globally in different countries to stimulate healthier diets. The Choices Programme, including the International Choices criteria, is an established tool to support the implementation of such policies. The Choices criteria were developed to define the healthier choices per product group, taking saturated fatty acids, trans fatty acids, sodium, sugars, energy, and fiber into account. To keep these criteria updated, they are periodically revised by an independent international scientific committee. This paper explains the most important changes resulting from revisions between 2010 and 2016 and describes the process of the latest revision, resulting in the International Choices criteria version 2019. Revisions were based on national and international nutrition and dietary recommendations, large food composition databases, and stakeholders’ feedback. Other nutrient profiling systems served as benchmarks. The product group classification was adapted and new criteria were determined in order to enhance global applicability and form a credible, intuitively logical system for users. These newly developed criteria will serve as an international standard for healthier products and provide a guiding framework for food and nutrition policies. © 2020 by the authors. Licensee MDPI, Basel, Switzerland.