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Amini M, Doustmohammadian A, Ranjbar M. Dietary Risk Reduction Projects in Industrial Foods in Iran. sjfst 2021; 3 (1) :1-4
URL: http://sjfst.srpub.org/article-6-94-en.html
URL: http://sjfst.srpub.org/article-6-94-en.html
Department of Nutrition Research, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Abstract: (2480 Views)
Non-communicable diseases (NCD) are the major cause of death worldwide. High intake of salt, sugar and fat are known as main risk factors for NCD. To address the issue some projects have been implemented in the country. This study aimed to seek for the initiatives targeting salt, sugar, and fat reduction in industrial foods and the status of implementation of food labeling. Meanwhile, we searched for studies which evaluated the above mentioned projects. We conducted an extensive review in domestic sources namely reports of national plans, protocols, dissertations, and progress reports of ongoing and terminated projects as well as rules and standards of Iran Food and Drug Administration (IFDA) and Institute of Standards and Industrial Research of Iran (ISIRI). There were several main projects in the country regarding reduction of dietary risk factors in industrial foods. Traffic light food labeling scheme and restrictions on imports of palm oil or food containing it, with support from food producers and revision of food standards were main interventions which were implemented by IFDA and ISIRI, respectively. In another project implemented by National Nutrition & Food Technology Research Institute (NNFTRI) the previously mentioned projects were evaluated. Results of other related projects are presented, as well. Some important steps have taken to reduce the rate of NCDs in the country. However, to achieve the goal of 25% reduction in NCDs by 2025, having a Surveillance, Monitoring and Evaluation (SME) plan is highly suggested to supports policymakers to take decision timely and correctly towards the enhancement of the effectiveness of the program
Type of Study: Research |
Subject:
Food Engineering
Received: 2020/11/25 | Revised: 2021/01/10 | Accepted: 2021/01/15 | Published: 2021/01/30
Received: 2020/11/25 | Revised: 2021/01/10 | Accepted: 2021/01/15 | Published: 2021/01/30
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