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Development of Criteria for a Positive Front-of-Package Food Labeling: The Israeli Case
Efforts to shape the food environment are aimed at reducing diet-related co-morbidities. Front-of-package labeling (FOPL) may support the consumers to make an informed decision at the point of purchase and encourage industry to reformulate food products. The Israeli Ministry of Health (MOH) implemen...
Autores principales: | , , , , , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353345/ https://www.ncbi.nlm.nih.gov/pubmed/32585990 http://dx.doi.org/10.3390/nu12061875 |
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author | Gillon-Keren, Michal Kaufman-Shriqui, Vered Goldsmith, Rebecca Safra, Carmit Shai, Iris Fayman, Gila Berry, Elliot Tirosh, Amir Dicker, Dror Froy, Oren Gordon, Eli Chavia Ben-Yosef, Anat Nitsan, Lesley Altman, Hava Blaychfeld-Magnazi, Moran Endevelt, Ronit |
author_facet | Gillon-Keren, Michal Kaufman-Shriqui, Vered Goldsmith, Rebecca Safra, Carmit Shai, Iris Fayman, Gila Berry, Elliot Tirosh, Amir Dicker, Dror Froy, Oren Gordon, Eli Chavia Ben-Yosef, Anat Nitsan, Lesley Altman, Hava Blaychfeld-Magnazi, Moran Endevelt, Ronit |
author_sort | Gillon-Keren, Michal |
collection | PubMed |
description | Efforts to shape the food environment are aimed at reducing diet-related co-morbidities. Front-of-package labeling (FOPL) may support the consumers to make an informed decision at the point of purchase and encourage industry to reformulate food products. The Israeli Ministry of Health (MOH) implemented a unique FOPL system, using two colors: A mandatory warning (red) label alongside a voluntary positive (green) label. An independent Scientific Committee, from academia, the healthcare system, and MOH was appointed to determine the core principles for the positive FOPL. The criteria were based on the Mediterranean diet principles, with adjustments to the Israeli dietary habits, focusing on the health advantages of the food and considering its processing level. The food products eligible for positive FOPL are foods in their natural form or with added spices or herbs, or those that underwent minimal processing, with no food additives. Based on population consumption data, 19.8% of food products were eligible for positive FOPL; of them, 54% were fruits and vegetables, 20% dairy, and 14% grains. An evaluation plan is needed to assess the degree of acceptance of the positive FOPL by the industry, retailers, and the public, and its impact on food consumption and on public health. |
format | Online Article Text |
id | pubmed-7353345 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-73533452020-07-15 Development of Criteria for a Positive Front-of-Package Food Labeling: The Israeli Case Gillon-Keren, Michal Kaufman-Shriqui, Vered Goldsmith, Rebecca Safra, Carmit Shai, Iris Fayman, Gila Berry, Elliot Tirosh, Amir Dicker, Dror Froy, Oren Gordon, Eli Chavia Ben-Yosef, Anat Nitsan, Lesley Altman, Hava Blaychfeld-Magnazi, Moran Endevelt, Ronit Nutrients Article Efforts to shape the food environment are aimed at reducing diet-related co-morbidities. Front-of-package labeling (FOPL) may support the consumers to make an informed decision at the point of purchase and encourage industry to reformulate food products. The Israeli Ministry of Health (MOH) implemented a unique FOPL system, using two colors: A mandatory warning (red) label alongside a voluntary positive (green) label. An independent Scientific Committee, from academia, the healthcare system, and MOH was appointed to determine the core principles for the positive FOPL. The criteria were based on the Mediterranean diet principles, with adjustments to the Israeli dietary habits, focusing on the health advantages of the food and considering its processing level. The food products eligible for positive FOPL are foods in their natural form or with added spices or herbs, or those that underwent minimal processing, with no food additives. Based on population consumption data, 19.8% of food products were eligible for positive FOPL; of them, 54% were fruits and vegetables, 20% dairy, and 14% grains. An evaluation plan is needed to assess the degree of acceptance of the positive FOPL by the industry, retailers, and the public, and its impact on food consumption and on public health. MDPI 2020-06-23 /pmc/articles/PMC7353345/ /pubmed/32585990 http://dx.doi.org/10.3390/nu12061875 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Gillon-Keren, Michal Kaufman-Shriqui, Vered Goldsmith, Rebecca Safra, Carmit Shai, Iris Fayman, Gila Berry, Elliot Tirosh, Amir Dicker, Dror Froy, Oren Gordon, Eli Chavia Ben-Yosef, Anat Nitsan, Lesley Altman, Hava Blaychfeld-Magnazi, Moran Endevelt, Ronit Development of Criteria for a Positive Front-of-Package Food Labeling: The Israeli Case |
title | Development of Criteria for a Positive Front-of-Package Food Labeling: The Israeli Case |
title_full | Development of Criteria for a Positive Front-of-Package Food Labeling: The Israeli Case |
title_fullStr | Development of Criteria for a Positive Front-of-Package Food Labeling: The Israeli Case |
title_full_unstemmed | Development of Criteria for a Positive Front-of-Package Food Labeling: The Israeli Case |
title_short | Development of Criteria for a Positive Front-of-Package Food Labeling: The Israeli Case |
title_sort | development of criteria for a positive front-of-package food labeling: the israeli case |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353345/ https://www.ncbi.nlm.nih.gov/pubmed/32585990 http://dx.doi.org/10.3390/nu12061875 |
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