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Application of nutrient profile models to compare products offered in 'healthy' vs 'conventional' vending machines in a Spanish hospital environment.

Authors
  • Carrillo-Álvarez, E1
  • Caro-García, E2
  • Cayssials, V3
  • Jakszyn, P4
  • 1 Blanquerna School of Health Sciences, Ramon Llull University, C. Padilla, 326-332, 08025 Barcelona, Spain; Global Research on Wellbeing (GRoW) Research Group, Blanquerna School of Health Sciences, Ramon Llull University, C. Padilla, 326-332, 08025 Barcelona, Spain. Electronic address: [email protected] , (Spain)
  • 2 Unit of Nutrition and Cancer, Catalan Institute of Oncology - ICO, Nutrition and Cancer Group, Bellvitge Biomedical Research Institute - IDIBELL, L'Hospitalet de Llobregat, Barcelona 08908, Spain; Blanquerna School of Health Sciences, Ramon Llull University, C. Padilla, 326-332, 08025 Barcelona, Spain. Electronic address: [email protected] , (Spain)
  • 3 Unit of Nutrition and Cancer, Catalan Institute of Oncology - ICO, Nutrition and Cancer Group, Bellvitge Biomedical Research Institute - IDIBELL, L'Hospitalet de Llobregat, Barcelona 08908, Spain. Electronic address: [email protected] , (Spain)
  • 4 Unit of Nutrition and Cancer, Catalan Institute of Oncology - ICO, Nutrition and Cancer Group, Bellvitge Biomedical Research Institute - IDIBELL, L'Hospitalet de Llobregat, Barcelona 08908, Spain; Blanquerna School of Health Sciences, Ramon Llull University, C. Padilla, 326-332, 08025 Barcelona, Spain. Electronic address: [email protected] , (Spain)
Type
Published Article
Journal
Public health
Publication Date
Dec 04, 2019
Volume
179
Pages
135–146
Identifiers
DOI: 10.1016/j.puhe.2019.10.007
PMID: 31812091
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Vending machines promote easy access to food with low nutritional value. 'Healthy' vending machines (HVM) have been introduced as a means to improve the availability and accessibility of healthy food options, and the healthiness of the foods, however, has not been evaluated. Our aim was to assess the healthiness of the products offered in HVM and 'conventional' vending machines (CVM), located in the Catalan Institute of Oncology. All products available in vending machines (HVM (n = 33) and CVM (n = 62) were evaluate during three nutrient profile models (NPMs): the World Health Organization's European Regional Office model (WHO), Nutrient Profile Model UK (NPM-UK), and Australian Health Star Rating system (HSR). Regardless of the NPM used, significant differences found in the proportion of healthy products among HVM and CVM (WHO: P-value = 0.005, NPM-UK: P value < 0.001, HSR: P-value < 0.001). The healthy products offered in HVM accounted for 30%, 73%, and 52% of the total content, while CVM offered 6%, 32%, and 15% of the content, as assessed by WHO, NPM-UK, and HSR, respectively. The WHO model was the most restrictive model, and the NPM-UK was the most permissible one. Although not all products in HVM are rated as healthy by the different NPMs, the percentage of healthy products was significantly higher than those in CVM. Copyright © 2019 The Royal Society for Public Health. Published by Elsevier Ltd. All rights reserved.

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