Food Compass 2.0 refines the original nutrient profiling system by incorporating updated health data and ingredient assessments. This system offers more accurate scoring of foods and beverages, promoting healthier dietary choices globally.
By Dr. Priyom Bose, Ph.D.Reviewed by Benedette Cuffari, M.Sc.Oct 13 2024 Food Compass 2.0 redefines how foods and beverages are rated for healthfulness, integrating the latest research on nutrients and diet-health relationships to guide smarter eating choices worldwide.
NPS and Food Compass The increasing incidence of diet-related non-communicable diseases emphasizes the need for effective population-level strategies. NPSs have been developed to evaluate the healthfulness of foods and beverages through quantitative algorithms. In an effort to address these limitations, Food Compass, which was developed in 2021, provided a more universal and balanced assessment of foods and beverages. Food Compass limits subjectivity, scores mixed foods and meals, increases consistency, and is more closely associated with health risk factors. However, to maintain the advantages of Food Compass, it is crucial to revise this system using new and emerging data and scientific feedback from the community.
FCS scales ranged from one to 100 to reflect the least healthy and most nutritious foods, respectively. Foods with FCSs greater than or equal to 70 are highly encouraged for consumption, whereas FCSs between 31 and 69 represent foods that should be consumed in moderation, and foods with FCS less than 31 must be minimally consumed.
Variations in FCSs were also observed within certain food subcategories. For example, a whole fried egg without fat exhibited an increased FCS from 48 to 62, whereas an egg substitute decreased in score from 50 to 45. Most legumes, seafood, nuts, vegetables, and fruits scored 70 or more, whereas minimal scoring items often included those with high added sugars or other additives.
Utilizing a nationally representative dataset comprising 47,099 United States adults, the energy-weighted average FCSs of foods and beverages consumed by each individual was calculated and referred to as i.FCS. The i.FCS estimates are highly correlated with HEI-2015, thereby validating healthy dietary patterns.
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