The SENS algorithm-a new nutrient profiling system for food labelling in Europe

• Published in: European journal of clinical nutrition Vol. 72; no. 2; pp. 236 - 248
• Main Authors: Darmon, Nicole, Sondey, Juliette, Azaïs-Braesco, Véronique, Maillot, Matthieu
• Format: Journal Article
• Language: English
• Published: England Nature Publishing Group UK 01.02.2018
• Subjects: Algorithms; Beverages; Cheese; Dairy Products; Dietary Fats; Edible Grain; Europe; European Union; Food - classification; Food Labeling - legislation & jurisprudence; Food Labeling - methods; Food Labeling - standards; Health Promotion - legislation & jurisprudence; Health Promotion - methods; Humans; Nutrition Policy; Nutritive Value; Europe
• ISSN: 0954-3007; 1476-5640
• DOI: 10.1038/s41430-017-0017-6

In response to the European regulation on nutrition and health claims, France proposed in 2008 the SAIN,LIM profiling system that classifies foods into four classes based on a nutrient density score called 'SAIN', a score of nutrients to limit called 'LIM', and one primary threshold on each score. We present here the SENS algorithm, a new nutrient profiling system adapted from the SAIN,LIM to be operational for simplified nutrition labelling in line with the European regulation on food information to consumers. The main changes made to SAIN,LIM to get SENS were to introduce food categories and sub-categories ('Beverages', 'Added Fats' and 'Other Solid Foods' sub-categorised into 'cereals', 'cheese', 'other dairy products', 'eggs', 'fish' and 'others'), reduce the number of nutrients, introduce category-specific nutrients and category-specific weighting for some nutrients, replace French recommendations with European reference intakes, and add secondary thresholds. Each food and non-alcoholic beverage from the 2013-CIQUAL French composition database (n = 1065) was assigned one SENS class. Distribution of foods according to the four SENS classes was described by food groups (n = 26). The SENS classification was consistent with the recommendations to consume large amounts of whole grains, vegetables and fruits, and moderate intake of fats, sugars, meats, caloric beverages and salt. For most groups (19/26), foods were distributed across at least three SENS classes. The SENS is a nutrition-sensitive system that discriminates foods between and within food categories. It preserves the strengths of the initial SAIN,LIM while making it operational for simplified nutrition labelling in Europe.