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Dr. Antonis Vlassopoulos
Department of Food Science & Human Nutrition, Agricultural University of Athens, Athens, 11855, Greece

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0 Food Processing
0 Obesity
0 food composition
0 food supply
0 Mediterranean diet

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reformulation
glycation
Nutrient profiling
Obesity
food composition
food supply

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Knowledge transfer
Published: 20 April 2021 in Kompass Nutrition & Dietetics
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Obesity is a chronic life-threatening disease, and bariatric surgery is the most effective treatment in those patients. The two main operations are laparoscopic sleeve gastrectomy (LSG) and Roux-en-Y gastric bypass (RYGB). LSG carries a smaller risk for nutritional deficiencies, while gastric bypass procedures are associated with increased nutritional deficiencies because the procedure is more complex and changes the gastrointestinal anatomy. Recent studies comparing LSG and RYGB have proven that these types of operation may lead to a similar weight reduction effect but cause different micronutrient deficiencies. Types of malnutrition after bariatric surgery include protein-energy malnutrition and deficiencies of micronutrients, such as iron, folate, vitamin A, and vitamin B12. Bariatric patients who do not adhere to the recommended diets are at a greater risk of developing relevant malnutrition. Therefore, life-long postoperative clinical and laboratory monitoring is necessary to diagnose deficiencies of vitamins, trace elements, and minerals and to correct them with supplements. Unfortunately, no standardized aftercare regimes exist for these patients, and the costs for nutritional supplements are paid by the patients themselves.

ACS Style

Antonis Vlassopoulos. Bariatric Surgery as the Culprit of Malnutrition. Kompass Nutrition & Dietetics 2021, 1, 56 -58.

AMA Style

Antonis Vlassopoulos. Bariatric Surgery as the Culprit of Malnutrition. Kompass Nutrition & Dietetics. 2021; 1 (2):56-58.

Chicago/Turabian Style

Antonis Vlassopoulos. 2021. "Bariatric Surgery as the Culprit of Malnutrition." Kompass Nutrition & Dietetics 1, no. 2: 56-58.

Journal article
Published: 03 February 2021 in Nutrients
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School Lunch programs are a common strategy to address social inequalities in food access among children, especially food insecurity. The aim of this study was to evaluate the dietary intake and lifestyle habits of children aged 10–12 years enrolled in the School Lunch Program in Greece. A cross-sectional survey of fifth and sixth grade students, School Lunch recipients (n = 609) and control subjects (n = 736), collected data on sociodemographic, nutritional and lifestyle habits via self-reported questionnaires during May–October 2019. Despite enrollment in the School Lunch Program children in this group reported consuming less meals during the day (3.47 ± 1.38 vs. 3.65 ± 1.35, p = 0.002). No differences were seen in intakes of energy and macronutrients, however School Lunch recipients reported lower intakes of cereals/potatoes and legumes but higher fruit intake (2.32 ± 1.59 vs. 1.97 ± 1.72, p < 0.05). School Lunch recipients reported 42min/d and 28min/d higher screen-time during weekdays and weekends, respectively. Linear regression highlighted that dietary quality was not associated with School Lunch enrollment but rather sleep duration and screen time had a stronger influence on dietary habits. Enrollment in a School Lunch Program was linked to sustained differences in sedentary lifestyle habits but less so in dietary habits.

ACS Style

Olga Malisova; Antonis Vlassopoulos; Aikaterini Kandyliari; Evaggelia Panagodimou; Maria Kapsokefalou. Dietary Intake and Lifestyle Habits of Children Aged 10–12 Years Enrolled in the School Lunch Program in Greece: A Cross Sectional Analysis. Nutrients 2021, 13, 493 .

AMA Style

Olga Malisova, Antonis Vlassopoulos, Aikaterini Kandyliari, Evaggelia Panagodimou, Maria Kapsokefalou. Dietary Intake and Lifestyle Habits of Children Aged 10–12 Years Enrolled in the School Lunch Program in Greece: A Cross Sectional Analysis. Nutrients. 2021; 13 (2):493.

Chicago/Turabian Style

Olga Malisova; Antonis Vlassopoulos; Aikaterini Kandyliari; Evaggelia Panagodimou; Maria Kapsokefalou. 2021. "Dietary Intake and Lifestyle Habits of Children Aged 10–12 Years Enrolled in the School Lunch Program in Greece: A Cross Sectional Analysis." Nutrients 13, no. 2: 493.

Journal article
Published: 12 January 2021 in Food Chemistry
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The Hellenic Food Thesaurus (HelTH) is the first systematic attempt to create a Greek Branded Food Composition Database. Data on the nutritional composition of foods for up to 45 nutrients, on-pack claims (health, nutrition, social, environmental), quality indicators, and prices were recorded for more than 4,000 foods as they appear on the photographs of their packages available on retailers’ websites. A group of trained researchers carried out data collection and classification using LanguaL. HelTH highlights the variability in nutritional compositions of packaged foods in Greece and the need for better labelling of key nutrients such as trans fatty acids. According to a preliminary analysis of on-pack communications (n = 2008 products), health claims are used rarely (4.1% of products analyzed) with greater prevalence of nutrition (~32%) and natural claims (~24%). HelTH is a key infrastructure for the implementation of food and nutrition policies, new product development, and nutrition and consumer research.

ACS Style

Alexandra Katidi; Antonis Vlassopoulos; Maria Kapsokefalou. Development of the Hellenic Food Thesaurus (HelTH), a branded food composition database: Aims, design and preliminary findings. Food Chemistry 2021, 347, 129010 .

AMA Style

Alexandra Katidi, Antonis Vlassopoulos, Maria Kapsokefalou. Development of the Hellenic Food Thesaurus (HelTH), a branded food composition database: Aims, design and preliminary findings. Food Chemistry. 2021; 347 ():129010.

Chicago/Turabian Style

Alexandra Katidi; Antonis Vlassopoulos; Maria Kapsokefalou. 2021. "Development of the Hellenic Food Thesaurus (HelTH), a branded food composition database: Aims, design and preliminary findings." Food Chemistry 347, no. : 129010.

Journal article
Published: 24 December 2020 in Sustainability
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In 2016, the European Union set up the Fund for European Aid to the Most Deprived (FEAD) as its first structured food provision program to combat food insecurity. Computational analysis and a cross-sectional survey took place from January 2016 to June 2018 to calculate FEAD’s contribution to its beneficiaries’ diets and to collect beneficiary satisfaction data. Dairy, fresh meat, legumes, sugar, olive oil, and tomato concentrate were the most commonly procured items. The program’s contribution to vegetable, dairy, and grains intake was 3.4%, 6.1%, and 6.0%, respectively, as opposed to discretionary calories (12.2%) and fats/oils (24.5%). The program’s algorithm greatly favors (almost 3-fold) single-person applications, compared with applications with four or more people. Beneficiaries valued each food provision at 21.23 ± 23.4 euros, which, for 64.4% of them, translated to a high positive impact on the household budget. FEAD had a highly positive impact on feelings of anxiety and security, for 50.7% and 41.6% of its beneficiaries. Satisfaction with the foods provided was also high for ~70% of the beneficiaries. The program is met with high beneficiary satisfaction and is perceived as a substantial assistance. Increases in the amounts and variety of foods delivered, with a focus on fruit, vegetables, and fish, should be considered to further improve the program’s dietary impact.

ACS Style

Antonis Vlassopoulos; Konstantina Filippou; Aleks Pepa; Olga Malisova; Dimitra Xenaki; Maria Kapsokefalou. Healthy Diet Assistance for the Most Deprived in Post-Crisis Greece: An Evaluation of the State Food Provision Program. Sustainability 2020, 13, 99 .

AMA Style

Antonis Vlassopoulos, Konstantina Filippou, Aleks Pepa, Olga Malisova, Dimitra Xenaki, Maria Kapsokefalou. Healthy Diet Assistance for the Most Deprived in Post-Crisis Greece: An Evaluation of the State Food Provision Program. Sustainability. 2020; 13 (1):99.

Chicago/Turabian Style

Antonis Vlassopoulos; Konstantina Filippou; Aleks Pepa; Olga Malisova; Dimitra Xenaki; Maria Kapsokefalou. 2020. "Healthy Diet Assistance for the Most Deprived in Post-Crisis Greece: An Evaluation of the State Food Provision Program." Sustainability 13, no. 1: 99.

Preprint
Published: 18 November 2020
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Introduction In 2016 the European Union setup its first structured food provision program to combat food insecurity. We aimed to measure the program’s capacity in assisting its beneficiaries to achieve a healthy diet and measure their satisfaction. Methods A computational study was carried out to calculate daily food provision per person under the program for January 2016-December 2017. A cross sectional survey in 3942 beneficiaries took place in December 2017-June 2018 collecting anthropometric, sociodemographic and program satisfaction data. Descriptive statistics were performed and reported as relatively frequencies, mean ± standard deviation. Results Dairy, fresh meat, legumes, sugar, olive oil and tomato concentrate were the most commonly procured items. The program’s contribution to vegetable, dairy and cereal intake was the lowest (3.4%, 6.1%, 6.0% respectively) as opposed to free sugars (12.2%) and oils (24.5%). The program’s algorithm favors greatly (almost 3-fold) single person applications compared to 4+ persons applications. The monetary value was estimated at 21.23±23.4 euros/food provision, however 64.4% of beneficiaries reported a high positive impact on the household budget. 50.7% and 41.6% reported high positive impact on feelings of anxiety and security, respectively. ~70% of the beneficiaries were highly satisfied with the foods provided, with lower scores for quality and shelf-life (50.7% and 58.8% high respectively). Conclusions The program is met by high beneficiary satisfaction and is perceived as a substantial assistance. Increases in the amounts and variety of foods delivered, with a focus on fruit, vegetables and fish should be considered, to further improve the program’s dietary impact.

ACS Style

Antonis Vlassopoulos; Konstantina Filippou; Aleks Pepa; Olga Malisova; Dimitra Xenaki; Maria Kapsokefalou. Assisting Towards a Healthy Diet for the Most Deprived in Post-Crisis Greece: An Evaluation of the State Food Provision Program. 2020, 1 .

AMA Style

Antonis Vlassopoulos, Konstantina Filippou, Aleks Pepa, Olga Malisova, Dimitra Xenaki, Maria Kapsokefalou. Assisting Towards a Healthy Diet for the Most Deprived in Post-Crisis Greece: An Evaluation of the State Food Provision Program. . 2020; ():1.

Chicago/Turabian Style

Antonis Vlassopoulos; Konstantina Filippou; Aleks Pepa; Olga Malisova; Dimitra Xenaki; Maria Kapsokefalou. 2020. "Assisting Towards a Healthy Diet for the Most Deprived in Post-Crisis Greece: An Evaluation of the State Food Provision Program." , no. : 1.

Journal article
Published: 08 September 2020 in Foods
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The global food system faces a dual challenge for the decades ahead: to (re)formulate foods capable to feed a growing population while reducing their environmental footprint. In this analysis, nutritional composition, recipe, and sourcing data were analyzed alongside five environmental indicators: climate change (CC), freshwater consumption scarcity (FWCS), abiotic resource depletion (ARD), land use impacts on biodiversity (LUIB), and impacts on ecosphere/ecosystems quality (IEEQ) to assess improvement after three reformulation cycles (2003, 2010, 2018) in three extruded breakfast cereals. A life cycle assessment (LCA) was performed using life cycle inventory (LCI) composed by both primary data from the manufacturer and secondary data from usual third-party LCI datasets. Reformulation led to improved nutritional quality for all three products. In terms of environmental impact, improvements were observed for the CC, ARD, and IEEQ indicators, with average reductions of 12%, 14%, and 2% between 2003 and 2018, respectively. Conversely, the FWCS and LUIB indicators were increased by 57% and 70%, respectively. For all indicators but ARD, ingredients contributed most to the environmental impact. This study highlights the need for further focus on the selection of less demanding ingredients and improvements in agricultural practices in order to achieve environmental and nutritional improvements.

ACS Style

Namy Espinoza-Orias; Antonis Vlassopoulos; Gabriel Masset. Nutrition-Oriented Reformulation of Extruded Cereals and Associated Environmental Footprint: A Case Study. Foods 2020, 9, 1260 .

AMA Style

Namy Espinoza-Orias, Antonis Vlassopoulos, Gabriel Masset. Nutrition-Oriented Reformulation of Extruded Cereals and Associated Environmental Footprint: A Case Study. Foods. 2020; 9 (9):1260.

Chicago/Turabian Style

Namy Espinoza-Orias; Antonis Vlassopoulos; Gabriel Masset. 2020. "Nutrition-Oriented Reformulation of Extruded Cereals and Associated Environmental Footprint: A Case Study." Foods 9, no. 9: 1260.

Preprint content
Published: 10 July 2020
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Background The global food system faces a dual challenge for the decades ahead: providing nutritious food to a growing population while reducing its environmental footprint. Reformulation of food has been identified as a strategy to improve the nutritional quality of products; but the environmental consequences of such reformulations have rarely been studied. The objective was to assess the evolution of five environmental impact indicators following reformulations of extruded breakfast cereals. Methods Recipe, nutritional composition and sourcing data for three extruded breakfast cereals were retrieved from the manufacturer, at three distinctive time points of a 15-year reformulation cycle: 2003, 2010, and 2018. Nutritional information was summarized using the Nutri-Score indicator. The environmental impact of all recipes was assessed by Life Cycle Assessment (LCA) using five indicators: climate change (CC), Freshwater consumption scarcity (FWCS), Abiotic resource depletion (ARD), Land use impacts on biodiversity (LUIB), and Impacts on ecosphere/ecosystems quality (IEEQ). Life cycle inventory (LCI) was both primary data from the manufacturer and secondary data from usual third-party LCI datasets. Results Reformulation led to improved nutritional quality for all three products. In terms of environmental impact, improvements were observed for the CC, ARD and IEEQ indicators, with average reductions of 12%, 14% and 2% between 2003 and 208, respectively. Conversely, the FWCS and LUIB indicators were increased by 57% and 70%, respectively. For all indicators but ARD, ingredients contributed most to the environmental impact, while the absolute impacts of other stages of the supply chain (i.e. manufacturing, packaging, transport and end-of-life) reduced. A sensitivity analysis simulating no deforestation agricultural practices suggested that the CC indicator could be further reduced by 21 to 49% for the 2018 recipes. Conclusions This study highlighted the need to better account for the environmental consequences of changing food product recipes. While improvements can be achieved at all stages of products’ life cycles, agricultural commodities need to be the focus for further improvement, in particular in shelf-stable grain-based products such as extruded cereals. This could be achieved through selection of less demanding ingredients and improvements in agricultural practices.

ACS Style

Namy Espinoza-Orias; Antonis Vlassopoulos; Gabriel Masset. Nutrition-oriented reformulation of extruded cereals and associated environmental footprint: a case study. 2020, 1 .

AMA Style

Namy Espinoza-Orias, Antonis Vlassopoulos, Gabriel Masset. Nutrition-oriented reformulation of extruded cereals and associated environmental footprint: a case study. . 2020; ():1.

Chicago/Turabian Style

Namy Espinoza-Orias; Antonis Vlassopoulos; Gabriel Masset. 2020. "Nutrition-oriented reformulation of extruded cereals and associated environmental footprint: a case study." , no. : 1.

Journal article
Published: 02 December 2019 in Nutrients
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Food insecurity has risen by 40% in Europe’s post-economic crisis, linked to the economic turmoil and austerity. Despite the intensification of efforts to fight all forms of poverty, including the implementation of programs targeted to the most deprived, the study of individuals at risk of food insecurity has been largely neglected. This study aimed to map the nutritional habits and needs of the most deprived in Greece, one of the countries most affected by the economic crisis. Individuals classified as most deprived under the Fund for the European Aid to the Most Deprived (FEAD) criteria (n = 499) from across Greece and an age matched control from the general population (n = 500) were interviewed between December 2017 and December 2019. Participants provided information about demographic characteristics, and self-reported anthropometric measures and nutritional intake of the past month via a food frequency questionnaire (FFQ). Protein and energy malnutrition were defined as daily intake 25: 68.4% versus 55.1%; p < 0.001). The diet of FEAD recipients included higher amounts of carbohydrates, lower amounts of monounsaturated fat (MUFA) and polyunsaturated fat (PUFA; p < 0.001 compared to control), larger amounts of plant-based proteins (5.81 ± 1.7 versus 4.94 ± 1.3% E respectively, p < 0.001) and very limited intake of fish (0.07 portions/day). Despite being enrolled in a food assistance program, protein and energy malnutrition is prevalent among Greece’s most deprived who experience not only lower diet quality but also the double burden of malnutrition.

ACS Style

Eleni Chatzivagia; Aleks Pepa; Antonis Vlassopoulos; Olga Malisova; Konstantina Filippou; Maria Kapsokefalou. Nutrition Transition in the Post-Economic Crisis of Greece: Assessing the Nutritional Gap of Food-Insecure Individuals. A Cross-Sectional Study. Nutrients 2019, 11, 2914 .

AMA Style

Eleni Chatzivagia, Aleks Pepa, Antonis Vlassopoulos, Olga Malisova, Konstantina Filippou, Maria Kapsokefalou. Nutrition Transition in the Post-Economic Crisis of Greece: Assessing the Nutritional Gap of Food-Insecure Individuals. A Cross-Sectional Study. Nutrients. 2019; 11 (12):2914.

Chicago/Turabian Style

Eleni Chatzivagia; Aleks Pepa; Antonis Vlassopoulos; Olga Malisova; Konstantina Filippou; Maria Kapsokefalou. 2019. "Nutrition Transition in the Post-Economic Crisis of Greece: Assessing the Nutritional Gap of Food-Insecure Individuals. A Cross-Sectional Study." Nutrients 11, no. 12: 2914.

Journal article
Published: 01 June 2018 in Metabolism
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These findings strengthen the involvement of AGEs-RAGE axis in liver injury and the pathogenesis of NAFLD.

ACS Style

Susana A. Palma-Duran; Meropi Kontogianni; Antonis Vlassopoulos; Shudong Zhao; Aikaterini Margariti; Michael Georgoulis; George Papatheodoridis; Emilie Combet. Serum levels of advanced glycation end-products (AGEs) and the decoy soluble receptor for AGEs (sRAGE) can identify non-alcoholic fatty liver disease in age-, sex- and BMI-matched normo-glycemic adults. Metabolism 2018, 83, 120 -127.

AMA Style

Susana A. Palma-Duran, Meropi Kontogianni, Antonis Vlassopoulos, Shudong Zhao, Aikaterini Margariti, Michael Georgoulis, George Papatheodoridis, Emilie Combet. Serum levels of advanced glycation end-products (AGEs) and the decoy soluble receptor for AGEs (sRAGE) can identify non-alcoholic fatty liver disease in age-, sex- and BMI-matched normo-glycemic adults. Metabolism. 2018; 83 ():120-127.

Chicago/Turabian Style

Susana A. Palma-Duran; Meropi Kontogianni; Antonis Vlassopoulos; Shudong Zhao; Aikaterini Margariti; Michael Georgoulis; George Papatheodoridis; Emilie Combet. 2018. "Serum levels of advanced glycation end-products (AGEs) and the decoy soluble receptor for AGEs (sRAGE) can identify non-alcoholic fatty liver disease in age-, sex- and BMI-matched normo-glycemic adults." Metabolism 83, no. : 120-127.

Review
Published: 01 March 2018 in Advances in Nutrition: An International Review Journal
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Across the globe, dietary habits include the consumption of foods and drinks between main meals. Although often described as “snacks” or “snacking,” there is no scientific consensus of what constitutes a snack, either as an eating occasion or as a snack food. Nonetheless, food-based dietary guidelines, compiled at national or regional levels by governments, learned societies, and health organizations, frequently refer to snacking habits and desirable or undesirable snack food choices. This review aims to provide a comprehensive snapshot of snacking recommendations worldwide. From a search of 207 countries and organizations, 49 countries and 7 regional or global organizations were identified that referred to snacks, snack foods, or snacking. A total of 136 snacking-specific recommendations or examples were identified, which varied in nature whereby some provided advice on the quality of the snack food choice and others focused on the frequency or energy and nutrient composition of such snacks. Guidelines varied in terms of the detail of foods and drinks identified, wherein some recommendations focused only on foods or food categories to include (e.g., fruit or dairy) or to exclude (e.g., processed foods), whereas other recommendations made reference to both. Both individual foods (e.g., apples) and food categories (e.g., fruit) were mentioned. Reasons or rationales to support the snacking choices were less frequently identified and varied across regions. It is hoped that this analysis will stimulate discussion on the need for a consensus in the scientific community and beyond with regard to snacking. An agreed-upon definition of snacks, snacking, and snack foods could be used to inform a number of stakeholders and ultimately help consumers adhere to healthful diets as defined locally.

ACS Style

Monika Potter; Antonis Vlassopoulos; Undine Lehmann. Snacking Recommendations Worldwide: A Scoping Review. Advances in Nutrition: An International Review Journal 2018, 9, 86 -98.

AMA Style

Monika Potter, Antonis Vlassopoulos, Undine Lehmann. Snacking Recommendations Worldwide: A Scoping Review. Advances in Nutrition: An International Review Journal. 2018; 9 (2):86-98.

Chicago/Turabian Style

Monika Potter; Antonis Vlassopoulos; Undine Lehmann. 2018. "Snacking Recommendations Worldwide: A Scoping Review." Advances in Nutrition: An International Review Journal 9, no. 2: 86-98.

Journal article
Published: 07 June 2017 in The American Journal of Clinical Nutrition
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Background: Food reformulation has been identified as a strategy to improve nutritional intakes; however, little is known about the potential impact of industry-wide reformulations.

ACS Style

Mathilde Gressier; Lisa Privet; Kevin Clark Mathias; Antonis Vlassopoulos; Florent Vieux; Gabriel Masset. Modeled dietary impact of industry-wide food and beverage reformulations in the United States and France. The American Journal of Clinical Nutrition 2017, 106, 225 -232.

AMA Style

Mathilde Gressier, Lisa Privet, Kevin Clark Mathias, Antonis Vlassopoulos, Florent Vieux, Gabriel Masset. Modeled dietary impact of industry-wide food and beverage reformulations in the United States and France. The American Journal of Clinical Nutrition. 2017; 106 (1):225-232.

Chicago/Turabian Style

Mathilde Gressier; Lisa Privet; Kevin Clark Mathias; Antonis Vlassopoulos; Florent Vieux; Gabriel Masset. 2017. "Modeled dietary impact of industry-wide food and beverage reformulations in the United States and France." The American Journal of Clinical Nutrition 106, no. 1: 225-232.

Journal article
Published: 21 April 2017 in Nutrients
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Nutrient profiling ranks foods based on their nutrient composition, with applications in multiple aspects of food policy. We tested the capacity of a category-specific model developed for product reformulation to improve the average nutrient content of foods, using five national food composition datasets (UK, US, China, Brazil, France). Products (n = 7183) were split into 35 categories based on the Nestlé Nutritional Profiling Systems (NNPS) and were then classified as NNPS ‘Pass’ if all nutrient targets were met (energy (E), total fat (TF), saturated fat (SFA), sodium (Na), added sugars (AS), protein, calcium). In a modelling scenario, all NNPS Fail products were ‘reformulated’ to meet NNPS standards. Overall, a third (36%) of all products achieved the NNPS standard/pass (inter-country and inter-category range: 32%–40%; 5%–72%, respectively), with most products requiring reformulation in two or more nutrients. The most common nutrients to require reformulation were SFA (22%–44%) and TF (23%–42%). Modelled compliance with NNPS standards could reduce the average content of SFA, Na and AS (10%, 8% and 6%, respectively) at the food supply level. Despite the good potential to stimulate reformulation across the five countries, the study highlights the need for better data quality and granularity of food composition databases.

ACS Style

Emilie Combet; Antonis Vlassopoulos; Famke Mölenberg; Mathilde Gressier; Lisa Privet; Craig Wratten; Sahar Sharif; Florent Vieux; Undine Lehmann; Gabriel Masset. Testing the Capacity of a Multi-Nutrient Profiling System to Guide Food and Beverage Reformulation: Results from Five National Food Composition Databases. Nutrients 2017, 9, 406 .

AMA Style

Emilie Combet, Antonis Vlassopoulos, Famke Mölenberg, Mathilde Gressier, Lisa Privet, Craig Wratten, Sahar Sharif, Florent Vieux, Undine Lehmann, Gabriel Masset. Testing the Capacity of a Multi-Nutrient Profiling System to Guide Food and Beverage Reformulation: Results from Five National Food Composition Databases. Nutrients. 2017; 9 (4):406.

Chicago/Turabian Style

Emilie Combet; Antonis Vlassopoulos; Famke Mölenberg; Mathilde Gressier; Lisa Privet; Craig Wratten; Sahar Sharif; Florent Vieux; Undine Lehmann; Gabriel Masset. 2017. "Testing the Capacity of a Multi-Nutrient Profiling System to Guide Food and Beverage Reformulation: Results from Five National Food Composition Databases." Nutrients 9, no. 4: 406.

Review
Published: 19 April 2017 in Proceedings of the Nutrition Society
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The food industry holds great potential for driving consumers to adopt healthy food choices as (re)formulation of foods can improve the nutritional quality of these foods. Reformulation has been identified as a cost-effective intervention in addressing non-communicable diseases as it does not require significant alterations of consumer behaviour and dietary habits. Nutrient profiling (NP), the science of categorizing foods based on their nutrient composition, has emerged as an essential tool and is implemented through many different profiling systems to guide reformulation and other nutrition policies. NP systems should be adapted to their specific purposes as it is not possible to design one system that can equally address all policies and purposes, e.g. reformulation and labelling. The present paper discusses some of the key principles and specificities that underlie a NP system designed for reformulation with the example of the Nestlé nutritional profiling system. Furthermore, the impact of reformulation at the level of the food product, dietary intakes and public health are reviewed. Several studies showed that food and beverage reformulation, guided by a NP system, may be effective in improving population nutritional intakes and thereby its health status. In order to achieve its maximum potential and modify the food environment in a beneficial manner, reformulation should be implemented by the entire food sector. Multi-stakeholder partnerships including governments, food industry, retailers and consumer associations that will state concrete time-bound objectives accompanied by an independent monitoring system are the potential solution.

ACS Style

Undine Lehmann; Véronique Rheiner Charles; Antonis Vlassopoulos; Gabriel Masset; Jörg Spieldenner. Nutrient profiling for product reformulation: public health impact and benefits for the consumer. Proceedings of the Nutrition Society 2017, 76, 255 -264.

AMA Style

Undine Lehmann, Véronique Rheiner Charles, Antonis Vlassopoulos, Gabriel Masset, Jörg Spieldenner. Nutrient profiling for product reformulation: public health impact and benefits for the consumer. Proceedings of the Nutrition Society. 2017; 76 (3):255-264.

Chicago/Turabian Style

Undine Lehmann; Véronique Rheiner Charles; Antonis Vlassopoulos; Gabriel Masset; Jörg Spieldenner. 2017. "Nutrient profiling for product reformulation: public health impact and benefits for the consumer." Proceedings of the Nutrition Society 76, no. 3: 255-264.

Review
Published: 28 December 2016 in Critical Reviews in Food Science and Nutrition
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Polyphenols have been extensively studied for their antioxidant and anti-inflammatory properties. Recently, their antiglycative actions by oxidative stress modulation have been linked to the prevention of diabetes and associated complications. This article assesses the evidence for polyphenol interventions on glycohemoglobin (HbA1c) in non-diabetic, pre-diabetic, and type 2 diabetes mellitus (T2DM) subjects. A systematic review of polyphenols' clinical trials on HbA1c in humans was performed according to the Preferred Reporting Items for Systematic Review and Meta-Analysis. Thirty-six controlled randomized trials with HbA1c values were included. Polyphenols (extracts, supplements, and foods) were supplemented (28 mg to 1.5 g) for 0.7 to 12 months. Combining all subjects (n = 1954, mean baseline HbA1c = 7.03%, 53 mmol/mol), polyphenol supplementation significantly (P < 0.001) lowered HbA1c% by –0.53 ± 0.12 units (–5.79 ± 0.13 mmol/mol). This reduction was significant (P < 0.001) in T2DM subjects, specifically (n = 1426, mean baseline HbA1c = 7.44%, 58 mmol/mol), with HbA1c% lowered by –0.21 ± 0.04 units (–2.29 ± 0.4 mmol/mol). Polyphenol supplementation had no significant effect (P > 0.21) in the non-diabetic (n = 258, mean baseline HbA1c = 5.47%, 36 mmol/mol) and the pre-diabetic subjects (n = 270, mean baseline HbA1c = 6.06%, 43 mmol/mol) strata: –0.39 ± 0.27 HbA1c% units (–4.3 ± 0.3 mmol/mol), and –0.38 ± 0.31 units (–4.2 ± 0.31 mmol/mol), respectively. In conclusion, polyphenols can successfully reduce HbA1c in T2DM without any intervention at glycemia, and could contribute to the prevention of diabetes complications.

ACS Style

Susana A. Palma-Duran; Antonis Vlassopoulos; Mike Lean; Lindsay Govan; Emilie Combet. Nutritional intervention and impact of polyphenol on glycohemoglobin (HbA1c) in non-diabetic and type 2 diabetic subjects: Systematic review and meta-analysis. Critical Reviews in Food Science and Nutrition 2016, 57, 975 -986.

AMA Style

Susana A. Palma-Duran, Antonis Vlassopoulos, Mike Lean, Lindsay Govan, Emilie Combet. Nutritional intervention and impact of polyphenol on glycohemoglobin (HbA1c) in non-diabetic and type 2 diabetic subjects: Systematic review and meta-analysis. Critical Reviews in Food Science and Nutrition. 2016; 57 (5):975-986.

Chicago/Turabian Style

Susana A. Palma-Duran; Antonis Vlassopoulos; Mike Lean; Lindsay Govan; Emilie Combet. 2016. "Nutritional intervention and impact of polyphenol on glycohemoglobin (HbA1c) in non-diabetic and type 2 diabetic subjects: Systematic review and meta-analysis." Critical Reviews in Food Science and Nutrition 57, no. 5: 975-986.

Research article
Published: 05 October 2016 in PLOS ONE
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Approximately 20% of US children and adolescents consume pizza on any given day; and pizza intake is associated with higher intakes of energy, sodium, and saturated fat. The reformulation of pizza products has yet to be evaluated as a viable option to improve diets of the US youth. This study modeled the effect on nutrient intakes of two potential pizza reformulation strategies based on the standards established by the Nestlé Nutritional Profiling System (NNPS). Dietary intakes were retrieved from the first 24hr-recall of the National Health and Nutrition Examination Survey (NHANES) 2011–12, for 2655 participants aged 4–19 years. The composition of pizzas in the NHANES food database (n = 69) were compared against the NNPS standards for energy, total fat, saturated fat, sodium, added sugars, and protein. In a reformulation scenario, the nutrient content of pizzas was adjusted to the NNPS standards if these were not met. In a substitution scenario, pizzas that did not meet the standards were replaced by the closest pizza, based on nutrient content, that met all of the NNPS standards. Pizzas consistent with all the NNPS standards (29% of all pizzas) were significantly lower in energy, saturated fat and sodium than pizzas that were not. Among pizza consumers, modeled intakes in the reformulation and substitution scenarios were lower in energy (-14 and -45kcal, respectively), saturated fat (-1.2 and -2.7g), and sodium (-143 and -153mg) compared to baseline. Potential industry wide reformulation of a single food category or intra-category food substitutions may positively impact dietary intakes of US children and adolescents. Further promotion and support of these complimentary strategies may facilitate the adoption and implementation of reformulation standards.

ACS Style

Gabriel Masset; Kevin C. Mathias; Antonis Vlassopoulos; Famke Mölenberg; Undine Lehmann; Mike Gibney; Adam Drewnowski. Modeled Dietary Impact of Pizza Reformulations in US Children and Adolescents. PLOS ONE 2016, 11, e0164197 -e0164197.

AMA Style

Gabriel Masset, Kevin C. Mathias, Antonis Vlassopoulos, Famke Mölenberg, Undine Lehmann, Mike Gibney, Adam Drewnowski. Modeled Dietary Impact of Pizza Reformulations in US Children and Adolescents. PLOS ONE. 2016; 11 (10):e0164197-e0164197.

Chicago/Turabian Style

Gabriel Masset; Kevin C. Mathias; Antonis Vlassopoulos; Famke Mölenberg; Undine Lehmann; Mike Gibney; Adam Drewnowski. 2016. "Modeled Dietary Impact of Pizza Reformulations in US Children and Adolescents." PLOS ONE 11, no. 10: e0164197-e0164197.

Published erratum
Published: 12 September 2016 in Obesity
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Antonis Vlassopoulos; Michael Ej Lean. Erratum: Unraveling the effect of adiposity on health: the epidemiology paradoxes. Obesity 2016, 24, 2435 -2435.

AMA Style

Antonis Vlassopoulos, Michael Ej Lean. Erratum: Unraveling the effect of adiposity on health: the epidemiology paradoxes. Obesity. 2016; 24 (11):2435-2435.

Chicago/Turabian Style

Antonis Vlassopoulos; Michael Ej Lean. 2016. "Erratum: Unraveling the effect of adiposity on health: the epidemiology paradoxes." Obesity 24, no. 11: 2435-2435.

Comment
Published: 02 May 2016 in Obesity
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Antonis Vlassopoulos; Michael Ej Lean. Unraveling the effect of adiposity on health: The epidemiology paradoxes. Obesity 2016, 24, 1212 -1212.

AMA Style

Antonis Vlassopoulos, Michael Ej Lean. Unraveling the effect of adiposity on health: The epidemiology paradoxes. Obesity. 2016; 24 (6):1212-1212.

Chicago/Turabian Style

Antonis Vlassopoulos; Michael Ej Lean. 2016. "Unraveling the effect of adiposity on health: The epidemiology paradoxes." Obesity 24, no. 6: 1212-1212.

Original contribution
Published: 15 February 2016 in European Journal of Nutrition
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To describe the Nestlé Nutritional Profiling System (NNPS) developed to guide the reformulation of Nestlé products, and the results of its application in the USA and France. The NNPS is a category-specific system that calculates nutrient targets per serving as consumed, based on age-adjusted dietary guidelines. Products are aggregated into 32 food categories. The NNPS ensures that excessive amounts of nutrients to limit cannot be compensated for by adding nutrients to encourage. A study was conducted to measure changes in nutrient profiles of the most widely purchased Nestlé products from eight food categories (n = 99) in the USA and France. A comparison was made between the 2009–2010 and 2014–2015 products. The application of the NNPS between 2009–2010 and 2014–2015 was associated with an overall downwards trend for all nutrients to limit. Sodium and total sugars contents were reduced by up to 22 and 31 %, respectively. Saturated Fatty Acids and total fat reductions were less homogeneous across categories, with children products having larger reductions. Energy per serving was reduced by <10 % in most categories, while serving sizes remained unchanged. The NNPS sets feasible and yet challenging targets for public health-oriented reformulation of a varied product portfolio; its application was associated with improved nutrient density in eight major food categories in the USA and France. Confirmatory analyses are needed in other countries and food categories; the impact of such a large-scale reformulation on dietary intake and health remains to be investigated.

ACS Style

Antonis Vlassopoulos; Gabriel Masset; Veronique Rheiner Charles; Cassandra Hoover; Caroline Chesneau-Guillemont; Fabienne Leroy; Undine Lehmann; Jörg Spieldenner; E-Siong Tee; Mike Gibney; Adam Drewnowski. A nutrient profiling system for the (re)formulation of a global food and beverage portfolio. European Journal of Nutrition 2016, 56, 1105 -1122.

AMA Style

Antonis Vlassopoulos, Gabriel Masset, Veronique Rheiner Charles, Cassandra Hoover, Caroline Chesneau-Guillemont, Fabienne Leroy, Undine Lehmann, Jörg Spieldenner, E-Siong Tee, Mike Gibney, Adam Drewnowski. A nutrient profiling system for the (re)formulation of a global food and beverage portfolio. European Journal of Nutrition. 2016; 56 (3):1105-1122.

Chicago/Turabian Style

Antonis Vlassopoulos; Gabriel Masset; Veronique Rheiner Charles; Cassandra Hoover; Caroline Chesneau-Guillemont; Fabienne Leroy; Undine Lehmann; Jörg Spieldenner; E-Siong Tee; Mike Gibney; Adam Drewnowski. 2016. "A nutrient profiling system for the (re)formulation of a global food and beverage portfolio." European Journal of Nutrition 56, no. 3: 1105-1122.

Review
Published: 01 November 2015 in QJM: An International Journal of Medicine
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With the obesity epidemic, and the effects of aging populations, human phenotypes have changed over two generations, possibly more dramatically than in other species previously. As obesity is an important and growing hazard for population health, we recommend a systematic evaluation of the optimal measure(s) for population-level excess body fat. Ideal measure(s) for monitoring body composition and obesity should be simple, as accurate and sensitive as possible, and provide good categorization of related health risks. Combinations of anthropometric markers or predictive equations may facilitate better use of anthropometric data than single measures to estimate body composition for populations. Here, we provide new evidence that increasing proportions of aging populations are at high health-risk according to waist circumference, but not body mass index (BMI), so continued use of BMI as the principal population-level measure substantially underestimates the health-burden from excess adiposity.

ACS Style

S.K. Tanamas; M.E.J. Lean; E. Combet; A. Vlassopoulos; P.Z. Zimmet; A. Peeters. Changing guards: time to move beyond body mass index for population monitoring of excess adiposity. QJM: An International Journal of Medicine 2015, 109, 443 -446.

AMA Style

S.K. Tanamas, M.E.J. Lean, E. Combet, A. Vlassopoulos, P.Z. Zimmet, A. Peeters. Changing guards: time to move beyond body mass index for population monitoring of excess adiposity. QJM: An International Journal of Medicine. 2015; 109 (7):443-446.

Chicago/Turabian Style

S.K. Tanamas; M.E.J. Lean; E. Combet; A. Vlassopoulos; P.Z. Zimmet; A. Peeters. 2015. "Changing guards: time to move beyond body mass index for population monitoring of excess adiposity." QJM: An International Journal of Medicine 109, no. 7: 443-446.

Journal article
Published: 01 January 2015 in Journal of Nutritional Science and Vitaminology
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In the recent years there has been a proliferation of initiatives to classify food products according to their nutritional composition (e.g., high in fat/sugar) to better guide consumer choices and regulate the food environment. This global trend, lately introduced in Asia as well, utilizes nutrient profiling (NP) to set compositional criteria for food products. Even though the use of NP to set targets for product reformulation has been proposed for years, to date only two NP systems have been specifically developed for that purpose. The majority of the NP applications, especially in Asia, focus on marketing and/or health claim regulation, as well as front-of-pack labeling. Product reformulation has been identified, by the World Health Organization and other official bodies, as a key tool for the food industry to help address public health nutrition priorities and provide support towards the reduction of excessive dietary sugar, salt and fats. In the United Kingdom, the Responsibility Deal is an excellent example of a public-private collaborative initiative that successfully reduced the salt content of products available in the supermarkets by 20-30%, resulting in an estimated 10% reduction in salt intake at the population level. Validation of NP systems targeted towards reformulation supports the hypothesis that, by adopting them, the industry can actively support existing policies in the direction of lowering consumptions in public health-sensitive nutrients. The symposium presented a discussion on the current NP landscape in Asia, the importance of reformulation for public health and the Nestlé approach to improve the food environment in Asia through NP.

ACS Style

Antonis Vlassopoulos; Gabriel Masset; Fabienne Leroy; Jörg Spieldenner. Industry Approach to Nutrition-Based Product Development and Reformulation in Asia. Journal of Nutritional Science and Vitaminology 2015, 61, 1 .

AMA Style

Antonis Vlassopoulos, Gabriel Masset, Fabienne Leroy, Jörg Spieldenner. Industry Approach to Nutrition-Based Product Development and Reformulation in Asia. Journal of Nutritional Science and Vitaminology. 2015; 61 (Supplement):1.

Chicago/Turabian Style

Antonis Vlassopoulos; Gabriel Masset; Fabienne Leroy; Jörg Spieldenner. 2015. "Industry Approach to Nutrition-Based Product Development and Reformulation in Asia." Journal of Nutritional Science and Vitaminology 61, no. Supplement: 1.