气候变化领域集成服务门户(CCPortal): Consideration of nutrition and sustainability in public definitions of 'healthy' food: an analysis of submissions to the US FDA

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DOI	10.1017/S1368980024000636
	Consideration of nutrition and sustainability in public definitions of 'healthy' food: an analysis of submissions to the US FDA
	Belarmino, Emily H.; Carfagno, Michelle; Kam, Lauren; Ifeagwu, Kene-Chukwu; Nelson, Miriam E.; Seguin-Fowler, Rebecca A.
发表日期	2024
ISSN	1368-9800
EISSN	1475-2727
起始页码	27
结束页码	1
卷号	27 期号:1
英文摘要	Objective: To better understand how the public defines 'healthy' foods and to determine whether the public considers sustainability, implicitly and explicitly, in the context of healthy eating.Design: We conducted a content analysis of public comments submitted to the US FDA in 2016 and 2017 in response to an invitation for feedback on use of the term 'healthy' on food labels. The analysis explored the ways in which commenters' definitions of 'healthy' aligned with the 2015-2020 Dietary Guidelines for Americans and whether their definitions considered sustainability.Setting: The US Government's Regulations.gov website.Participants: All 1125 unique comments from individuals and organisations.Results: Commenters' definitions of 'healthy' generally mirrored the recommendations that the Dietary Guidelines for Americans put forth to promote a 'healthy eating pattern'. Commenters emphasised the healthfulness of fruit, vegetables, whole grains, fish and other minimally processed foods and the need to limit added sugars, sodium, saturated and trans fats and other ingredients sometimes added during processing. One-third of comments (n 374) incorporated at least one dimension of sustainability, mainly the environmental dimension. Commenters who mentioned environmental considerations primarily expressed concerns about synthetic chemicals and genetic modification. Less than 20 % of comments discussed social or economic dimensions of sustainability, and less than 3 % of comments (n 30) used the word 'sustainability' explicitly.Conclusions: This novel analysis provides new information about the public's perceptions of 'healthy' foods relative to nutrition and sustainability considerations. The findings can be used to advance policy discussions regarding nutrition labelling and guidance.
英文关键词	Health; Nutrition; Sustainability; Food policy; Federal rulemaking
语种	英语
WOS研究方向	Public, Environmental & Occupational Health ; Nutrition & Dietetics
WOS类目	Public, Environmental & Occupational Health ; Nutrition & Dietetics
WOS记录号	WOS:001206194800001
来源期刊	PUBLIC HEALTH NUTRITION
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/301084
作者单位	University of Vermont; University of Vermont; Cornell University; Tufts University; Texas A&M University System; Texas A&M University College Station; Texas A&M AgriLife Research
推荐引用方式 GB/T 7714	Belarmino, Emily H.,Carfagno, Michelle,Kam, Lauren,et al. Consideration of nutrition and sustainability in public definitions of 'healthy' food: an analysis of submissions to the US FDA[J],2024,27(1).
APA	Belarmino, Emily H.,Carfagno, Michelle,Kam, Lauren,Ifeagwu, Kene-Chukwu,Nelson, Miriam E.,&Seguin-Fowler, Rebecca A..(2024).Consideration of nutrition and sustainability in public definitions of 'healthy' food: an analysis of submissions to the US FDA.PUBLIC HEALTH NUTRITION,27(1).
MLA	Belarmino, Emily H.,et al."Consideration of nutrition and sustainability in public definitions of 'healthy' food: an analysis of submissions to the US FDA".PUBLIC HEALTH NUTRITION 27.1(2024).