ArticleNutrients2020
Evaluating Nutrient-Based Indices against Food- and Diet-Based Indices to Assess the Health Potential of Foods: How Does the Australian Health Star Rating System Perform after Five Years?
Article in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Article
- An investigation of the change in alignment between the Health Star Rating Scheme and the Nova Food Processing Classification System and the Australian Dietary Guidelines.Public health nutrition · 2026Article
- Research roadmap for ultra-processed foods in the context of the Australian food system.Nutrition & dietetics : the journal of the Dietitians Association of Australia · 2025Article
- Modifying the Health Star Rating nutrient profiling algorithm to account for ultra-processing.Nutrition & dietetics : the journal of the Dietitians Association of Australia · 2025Article
- Extent of alignment between the Australian Dietary Guidelines and the NOVA classification system across the Australian packaged food supply.Nutrition & dietetics : the journal of the Dietitians Association of Australia · 2025Article
- Article
- Sustainable diets: where from and where to?Journal of nutritional science · 2025Review
- Assessing the Validity of Front-of-Pack Nutrition Labels for Evaluating the Healthiness of Mediterranean Food Choices: A Global Comparison.Nutrients · 2024Article
- An ecological reorientation of the Codex Alimentarius Commission could help transform food systems.Nature food · 2024Review
- Switches in food and beverage product purchases can reduce greenhouse gas emissions in Australia.Nature food · 2024Article
- Understanding the Politics of Food Regulation and Public Health: An Analysis of Codex Standard-Setting Processes on Food Labelling.International journal of health policy and management · 2024Article
- Monitoring health and nutrition claims on food labels in Brazil.Frontiers in nutrition · 2024Article
- Food additives and PAHO's nutrient profile model as contributors' elements to the identification of ultra-processed food products.Scientific reports · 2023Article
- Validation of the Thumbs food classification system as a tool to accurately identify the healthiness of foods.The British journal of nutrition · 2023Article
- A novel food processing-based nutrition classification scheme for guiding policy actions applied to the Australian food supply.Frontiers in nutrition · 2023Article
- Review
- Nutrition Classification Schemes for Informing Nutrition Policy in Australia: Nutrient-Based, Food-Based, or Dietary-Based?Current developments in nutrition · 2022Article
- Evaluating intake levels of nutrients linked to non-communicable diseases in Australia using the novel combination of food processing and nutrient profiling metrics of the PAHO Nutrient Profile Model.European journal of nutrition · 2022Article
- Does the Australian Health Star Rating System Encourage Added Sugar Reformulation? Trends in Sweetener Use in Australia.Nutrients · 2021Article
- Plant-based dietary quality and depressive symptoms in Australian vegans and vegetarians: a cross-sectional study.BMJ nutrition, prevention & health · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nutrient-based indices are commonly used to assess the health potential of individual foods for nutrition policy actions. This study aimed to evaluate the nutrient profile-informed Australian Health Star Rating (HSR), against NOVA and an index informed by the Australian Dietary Guidelines (ADGs), to determine the extent of alignment. All products displaying an HSR label in the Australian marketplace between June 2014 and June 2019 were extracted from the Mintel Global New Product Database, and classified into one of four NOVA categories, and either as an ADG five food group (FFG) food or discretionary food. Of 4451 products analysed, 76.5% were ultra-processed (UP) and 43% were discretionary. The median HSR of non-UP foods (4) was significantly higher than UP foods (3.5) (
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