Table 2 Parameters used to model the impact of health-related claims (hrcs) on uk mortality from non-communicable diseases (95% confidence intervals)
Food group | Impact of HRCs on dietary choices (ORs) [11] | HRCs prevalence | ||
|---|---|---|---|---|
‘HRCs restricted’ models | ‘HRCs restricted & reformulated’ models | |||
1a FSANZ NPSC | 2a EU model | 1b FSANZ NPSC 2b EU model (Baseline HRC prevalence [10] | ||
Potatoes, bread, rice, pasta or other starchy carbohydrates | 1.17 (1.60–1.91) | 19% (14–25%) | 19% (14–25%) | 29% (23–36%) |
Composite foods | 1.06 (0.91–1.24) | 12% (8–17%) | 14% (10–20%) | 16% (12–22%) |
Foods and drinks high in fat and/or sugar | 1.35 (1.09–1.66) | 11% (9–13%) | 11% (9–14%) | 23% (20–26%) |
Fruit and vegetables | 1.92 (1.56–2.35) | 31% (25–39%) | 30% (23–37%) | 33% (26–41%) |
Beans, pulses, fish, eggs, meat and other protein | 2.42 (1.87–3.12) | 9% (6–13%) | 12% (8–16%) | 18% (14–22%) |
Dairy or dairy alternatives | 1.25 (1.22–1.27) | 37% (30–45%) | 40% (32–47%) | 46% (39–54%) |
Miscellaneous | 1 | 18% (14–23%) | 25% (21–31%) | 31% (26–37%) |