Reduction of sugar, salt and fat content in foods over the period 2016–2021 in Spain: the National Food Reformulation Plan

• Published in: European journal of clinical nutrition Vol. 78; no. 2; pp. 149 - 154
• Main Authors: Yusta-Boyo, María José, González, Enrique Gutiérrez, García-Solano, Marta, Rollán Gordo, Almudena, Peña-Rey, Isabel, Rodríguez-Artalejo, Fernando
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 01.02.2024; Nature Publishing Group
• Subjects: 692/700/1538; 692/700/2814; Clinical Nutrition; Diet; Diet - standards; Dietary intake; Dietary restrictions; Epidemiology; Food; Food intake; Food selection; Humans; Internal Medicine; Medicine; Medicine & Public Health; Metabolic Diseases; Nutrient content; Nutrients; Nutritive Value; Oils & fats; Public Health; Reduction; Salt; Sodium Chloride, Dietary; Spain; Sugar; Sugars; Spain
• ISSN: 0954-3007; 1476-5640
• DOI: 10.1038/s41430-023-01357-w

Background/objectives Population´s dietary intake of saturated fat, sodium, and sugars is higher than the current recommendations in Spain and most European countries. Nationwide food reformulation strategies have the potential to improve nutritional quality; however, evaluations are only available in a few countries and are difficult to compare. This study shows the degree of compliance with the nutrient reduction objectives included in a 4-year (2016–2020) Spanish food reformulation initiative. Methods In 2016, baseline median nutrient content was established for 57 food subcategories. Agreed reduction (%) expressed as the median content to be reached by 2020 was set as the objective. In 2021, Spanish Food Safety and Nutrition Agency (AESAN) collected mandatory nutritional information from 3118 products belonging to the food subcategories included in the PLAN. Median nutrient content was calculated and compared with baseline data established in 2016 and PLAN objectives. Results Median nutrient content reduction was observed in all food subcategories. Relative reductions (%) ranged from 0.6 to 60% for added sugars, 4.8 to 33.3% for salt, 4.5 to 78.3% for saturated fat, and 24.9 to 36% for total fat. PLAN objectives were achieved in all subcategories except for one. The number of products involved, belonging to the highly consumed food categories, shows the potential of national reformulation strategies to improve the nutritional quality of the diet. Conclusion Compliance with nutrient reduction agreements was 99%; however, the variability of nutrient content within subcategories shows that there is room for further reduction in selected nutrients and food subcategories.