PAHO Nutrient Profile Model
The PAHO Nutrient Profile Model provides a tool for governments to identify unhealthy products and use public policies to discourage their consumption.
It defines when products are high in sugars, fats, saturated fats, trans fats and sodium and it is based on the WHO Population Nutrient Intake Goals which are adjusted according to the energy requirements, not a fixed amount per day.
Background
Over the past few decades, obesity/overweight and related non-communicable diseases (NCDs) have progressively increased in every age group and have become the major cause of death and disability in the Americas Region.
High blood pressure, high fasting blood sugar levels and overweight and obesity are closely linked to unhealthy diets, and an excessive intake of sugars, total fats, saturated fats, trans fats and sodium. In turn, the excessive intake of these “critical nutrients” of public health concern, is largely driven by the widespread availability, affordability and promotion of processed and ultra-processed food products with unhealthy profiles.
In addition, as ultra-processed food and drink products are also associated with lower intakes of essential nutrients such as vitamins, minerals, protein, and fiber, they promote the growing problem of NCDs in tandem with several nutritional deficits (e.g., low intake of iron, zinc, vitamin A, folate, and other micronutrients) that remain significant in the Andean, Central America, and Caribbean subregions.
The PAHO Nutrient Profile Model is based on the WHO Population Nutrient Intake Goals which are adjusted according to the energy requirements, not a fixed amount per day. It accounts for diets that are balanced for all age groups.
Key Strategies
The PAHO Nutrient Profile Model is intended to
help in the design and implementation of various strategies related to the
prevention and control of obesity/overweight, including the following:
RESTRICTION
in the marketing of unhealthy
food and beverages to children
REGULATION
of school food environments
(feeding programs and food and
beverages sold in schools)
USE OF
front-of-package
warning labels (FOPWL)
DEFINITION
of taxation policies to limit
consumption of unhealthy food
IDENTIFICATION
of foods to be provided by social
programs to vulnerable groups
