Diet and healthy eating: nutriscore and nutrients

WHO research on food nutrients correlation with risk of cancer
WHO research on food nutrients correlation with risk of cancer

It displays the ratio of healthy to unhealthy nutrients, which can positively or negatively affect your body, brain, and mood. This helps you make healthier food choices and increase the number of nutritionally beneficial foods in your diet.

Including a larger proportion of healthy foods in your diet can help reduce the risk of cancer. See research paper of World Health Organisation

How is Nutri-Score computed?

The Nutri-Score is calculated from data in the nutritional declaration table which appears on the back of the packaging and composition data (fiber, fruits and vegetables, dried vegetables).

It is determined by the amount of healthy and unhealthy nutrients:

Negative points: energy, saturated fat, sugars, sodium (high levels are considered unhealthy)

Positive points: the proportion of fruits, vegetables and nuts, of olive, colza and nut oils, of fibers and proteins.

A Nutri-Score for a particular food item is given in one of five classification letters, with 'A' being a preferable score and 'E' being a detrimental score. All scores with examples:

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Example: Fresh broccoli

  • Positive factors: High in fiber, vitamins, and minerals
  • Negative factors: Low in saturated fat, sugars, and salt
  • Result: The high content of beneficial nutrients and the low content of harmful factors likely result in a score of 'A', making it a very healthy choice.
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Example: Whole grain bread

  • Positive factors: Good source of fiber and some essential nutrients
  • Negative factors: Moderate in carbohydrates, low in saturated fat and sugars
  • Result: The balance of good fiber content and moderate carbohydrates might result in a 'B' score, indicating it's a healthy option but not as optimal as fresh vegetables or fruits.
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Example: Light yogurt (with added sugar)

  • Positive factors: Contains calcium and protein
  • Negative factors: Added sugars increase the calorie content
  • Result: The presence of added sugars may downgrade this product to a 'C', suggesting it is a moderate choice.
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Example: Processed cheese

  • Positive factors: Source of calcium and protein
  • Negative factors: High in saturated fats and salt
  • Result: The high content of saturated fats and salt could lead to a 'D' score, indicating it is less healthy and should be consumed in moderation.
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Example: Sugary soft drink

  • Positive factors: None significant
  • Negative factors: High in sugars, contains virtually no beneficial nutrients
  • Result: The high sugar content and lack of nutritional value would likely result in an 'E' score, marking it as a less healthy choice that should be consumed sparingly, if at all.

Formula calculations

On the basis of its calculation algorithm, the system awards 0 to 10 points for energy value and ingredients that should be limited in the diet, i.e.: saturated fatty acids, sugar and salt; and 0 to 5 points for beneficial ingredients whose consumption should be promoted. These are: fiber, protein, fruits, vegetables, legumes, nuts, and rapeseed oil. To determine the value of the label of a given product, i.e. the letter A, B, C, D or E, the sum of points awarded for the beneficial ingredients must be subtracted from the sum of points awarded for the unwelcome ingredients. The product is classified in one of five value classes (A to E) based on the final score, which may vary from -15 to +40. The lower the score, the better the nutritional value of the product

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