Reformulation Project · Table 4: Description of intake statistics used in the present...

The FDII/Creme GlobalReformulation Project

Estimating the impact ofreformulation by 14 FDIImembers on the Irish population

Food and Drink Industry Ireland, 2016 84/86 Lower Baggot Street, Dublin 2www.ibec.ie Tel: (01) 605 1500Fax: (01) 638 1500

The FDII/C

reme G

lobal Reformulation Project

1The FDII/Creme Global Reformulation Project

ContentsGlossary of Terms 2

Foreword 7

Participating Companies 8

1. Executive Summary 9

2. Methodology 13

2.1. Food Consumption Surveys 15

2.2. Development of Food Categories 16

2.3. Product Reformulation Data 17

2.4. Market Share Data 18

2.5. Levels of Nutrients Sold (in Tonnes and Kilocalories) 18

2.6. Average Daily Intakes of Five Nutrients for Irish Adults, Teenagers, Children & Pre-Schoolers 19

2.6.1. Calculating Daily Nutrient Intakes 19

2.6.2. Calculating Levels of Significance for Nutrient Mean Intakes, 22 Baseline and Post-Reformulation

3. Levels of Nutrients Sold 23

3.1. Summary Results 24

3.2. Results: Levels of Nutrients Sold (in Tonnes and Kilocalories) 24

4. Average Daily Intakes of Nutrients for Irish Adults, Teenagers, Children & Pre-Schoolers 31

4.1. Scenario A (Optimistic): Summary of Results - Average Daily Intakes of 35 Nutrients for Irish Adults, Teenagers, Children & Pre-Schoolers

4.1.1. Scenario A: Adult Results (18 – 90 Years) 36

4.1.2. Scenario A: Teenager Results (13 – 17 years) 43

4.1.3. Scenario A: Children Results (5 – 12 years) 50

4.1.4. Scenario A: Pre-Schoolers Results (1 – 4 years) 57

4.2. Scenario B (Conservative): Summary of Results: Average Daily Intakes of 64 Nutrients for Irish Adults, Teenagers, Children & Pre-Schoolers

4.2.1. Scenario B: Adult Results (18 – 90 years) 65

4.2.2. Scenario B: Teenager Results (13 – 17 years) 72

4.2.3. Scenario B: Children Results (5 – 12 years) 79

4.2.4. Scenario B: Pre-Schoolers Results (1 – 4 years) 86

References 93

The FDII/Creme Global Reformulation Project2

Glossary of Terms

Mean The average of all intake values calculated for individuals within thetarget population

Mean Error Standard deviation of the distribution of mean intake values. The distributions of mean intake values are calculated using bootstrapping

P97.5 The value of intake below which 97.5% of the analysed populationfalls. In this analysis, P97.5 represents high consumers of products

P97.5 Error Standard deviation of the distribution of P97.5 intake values. Thedistributions of P97.5 intake values are calculated using bootstrapping

Reformulation In this analysis, reformulation refers to foods that have alterednutrition composition between two time points to reduce levels of energy, total fat, saturated fat, sodium and/or sugar

StatisticalSignificance

Statistical significance refers to the probability (p-value) that theobserved result is due to natural variability. The lowp-value for this analysis (<0.001) corresponds to a high probability (99.9%) that the result is not due to chance (i.e. it is “statistically significant”)

DiscreteDistribution

A statistical input into the dietary model. It allows for multiple nutrientconcentrations to be applied according to multiple market share values (i.e. it recognises that certain branded products have a greater market share over other similar products and applies the nutrient values accordingly)

Scenario A Impact of reformulation if all companies matched the 14 Food and Drink Industry Ireland member companies (optimistic)

Scenario B Impact of reformulation if reformulation was conducted by only the 14 Food and Drink Industry Ireland member companies (conservative)


List of Figures

Figure 1: Calculation utilised to calculate the difference in tonnes/kilocalories sold of the five nutrients between baseline and post-reformulation time points

18

Figure 2: Application of FDII reformulating data to IUNA food codes (Scenario A) 20

Figure 3: Application of FDII reformulating data to IUNA food codes (Scenario B) 20

Figure 4: Differences between Nutrient Intakes of Consumers of FDII Reformulated Products (and equivalent foods) and Nutrient Intakes from Total Diet

32

Figure 5: The positioning of daily nutrient intakes for consumers of the five nutrients (all categories combined) within the results sections

33

Figure 6: Example of individual nutrient intakes per category 33

Figure 7: The positioning of daily nutrient intakes for total diet for the five nutrients (all categories combined) within the results sections

34

List of Tables

Table 1: Irish national food consumption surveys utilised to investigate dietary intakes with the four Irish sub-populations

15

Table 2: List of food categories developed and utilised for ‘The FDII/Creme Global Reformulation Project’

16

Table 3: Data required for reformulated products from the 14 FDII members 17

Table 4: Description of intake statistics used in the present investigation 21

Table 5: Total nutrients sold from all FDII reformulated products at baseline (2005) and post- reformulation (2012), with absolute and relative changes

24

Table 6: Total fat sold (tonnes) per food category based on FDII reformulated products on the Irish market at baseline and post-reformulation time points, with absolute and % changes

25

Table 7: Saturated fat sold (tonnes) per food category based on FDII reformulated products on the Irish market at baseline and post-reformulation, with absolute and % changes

26

Table 8: Energy sold (106 kilocalories) per food category based on FDII reformulated products on the Irish market at baseline and post-reformulation, with absolute and % changes

27

Table 9: Sodium sold (tonnes) per food category based on FDII reformulated products on the Irish market at baseline and post-reformulation, with absolute and % changes

28

Table 10: Sugar sold (tonnes) per food category based on FDII reformulated products on the Irish market at baseline and post-reformulation, with absolute and % changes

29

Table 11: Daily nutrient intakes of Irish adult consumers of reformulated products (n = 1495) at baseline and post-reformulation for Scenario A (optimistic)

37

Table 12: Daily nutrient intakes of Irish adults from the total diet (including reformulated products) (n = 1500) at baseline and post-reformulation for Scenario A (optimistic)

37


Table 13: Daily mean and P97.5 intakes of Energy (kcal/d) of adults per food category, at baseline and post-reformulation for Scenario A (optimistic)

38

Table 14: Daily mean and P97.5 intakes of Saturated Fat (g/d) of adults per food category, at baseline and post-reformulation for Scenario A (optimistic)

39

Table 15: Daily mean and P97.5 intakes of Sodium (g/d) of adults per food category, at baseline and post-reformulation for Scenario A (optimistic)

40

Table 16: Daily mean and P97.5 intakes of Sugar (g/d) of adults per food category, at baseline and post-reformulation for Scenario A (optimistic)

41

Table 17: Daily mean and P97.5 intakes of Total Fat (g/d) of adults per food category, at baseline and post-reformulation for Scenario A (optimistic)

42

Table 18: Daily nutrient intakes of Irish teenage consumers of reformulated products (n = 440) at baseline and post-reformulation for Scenario A (optimistic)

44

Table 19: Daily nutrient intakes of Irish teenagers from the total diet (including reformulated products) (n = 441) at baseline and post-reformulation for Scenario A (optimistic)

44

Table 20: Daily mean and P97.5 intakes of Energy (kcal/d) of teenagers per food category, at baseline and post-reformulation for Scenario A (optimistic)

45

Table 21: Daily mean and P97.5 intakes of Saturated Fat (g/d) of teenagers per food category, at baseline and post-reformulation for Scenario A (optimistic)

46

Table 22: Daily mean and P97.5 intakes of Sodium (g/d) of teenagers per food category, at baseline and post-reformulation for Scenario A (optimistic)

47

Table 23: Daily mean and P97.5 intakes of Sugar (g/d) of teenagers per food category, at baseline and post-reformulation for Scenario A (optimistic)

48

Table 24: Daily mean and P97.5 intakes of Total Fat (g/d) of teenagers per food category, at baseline and post-reformulation for Scenario A (optimistic)

49

Table 25: Daily nutrient intakes of Irish child consumers of reformulated products (n = 594) at baseline and post-reformulation for Scenario A (optimistic)

51

Table 26: Daily nutrient intakes of Irish children from the total diet (including reformulated products) (n = 594) at baseline and post-reformulation for Scenario A (optimistic)

52

Table 27: Daily mean and P97.5 intakes of Energy (kcal/d) of children per food category, at baseline and post-reformulation for Scenario A (optimistic)

52

Table 28: Daily mean and P97.5 intakes of Saturated Fat (g/d) of children per food category, at baseline and post-reformulation for Scenario A (optimistic)

53

Table 29: Daily mean and P97.5 intakes of Sodium (g/d) of children per food category, at baseline and post-reformulation for Scenario A (optimistic)

54

Table 30: Daily mean and P97.5 intakes of Sugar (g/d) of children per food category, at baseline and post-reformulation for Scenario A (optimistic)

55

Table 31: Daily mean and P97.5 intakes of Total Fat (g/d) of children per food category, at baseline and post-reformulation for Scenario A (optimistic)

56

Table 32: Daily nutrient intakes of Irish pre-school consumers of reformulated products (n = 498) at baseline and post-reformulation for Scenario A (optimistic)

58


Table 33: Daily nutrient intakes of Irish pre-schoolers from the total diet (including reformulated products) (n = 500) at baseline and post-reformulation for Scenario A (optimistic)

58

Table 34: Daily mean and P97.5 intakes of Energy (kcal/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario A (optimistic)

59

Table 35: Daily mean and P97.5 intakes of Saturated Fat (g/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario A (optimistic)

60

Table 36: Daily mean and P97.5 intakes of Sodium (g/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario A (optimistic)

61

Table 37: Daily mean and P97.5 intakes of Sugar (g/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario A (optimistic)

62

Table 38: Daily mean and P97.5 intakes of Total Fat (g/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario A (optimistic)

63

Table 39: Daily nutrient intakes of Irish adult consumers of reformulated products (n = 1500) at baseline and post-reformulation for Scenario B (conservative)

66

Table 40: Daily nutrient intakes of Irish adults from the total diet (including reformulated products) (n = 1500) at baseline and post-reformulation for Scenario B (conservative)

66

Table 41: Daily mean and P97.5 intakes of Energy (kcal/d) of adults per food category, at baseline and post-reformulation for Scenario B (conservative)

67

Table 42: Daily mean and P97.5 intakes of Saturated Fat (g/d) of adults per food category, at baseline and post-reformulation for Scenario B (conservative)

68

Table 43: Daily mean and P97.5 intakes of Sodium (g/d) of adults per food category, at baseline and post-reformulation for Scenario B (conservative)

69

Table 44: Daily mean and P97.5 intakes of Sugar (g/d) of adults per food category, at baseline and post-reformulation for Scenario B (conservative)

70

Table 45: Daily mean and P97.5 intakes of Total Fat (g/d) of adults per food category, at baseline and post-reformulation for Scenario B (conservative)

71

Table 46: Daily nutrient intakes of Irish teenage consumers of reformulated products (n = 441) at baseline and post-reformulation for Scenario B (conservative)

73

Table 47: Daily nutrient intakes of Irish teenagers from the total diet (including reformulated products) (n = 441) at baseline and post-reformulation for Scenario B (conservative)

73

Table 48: Daily mean and P97.5 intakes of Energy (kcal/d) of teenagers per food category, at baseline and post-reformulation for Scenario B (conservative)

74

Table 49: Daily mean and P97.5 intakes of Saturated Fat (g/d) of teenagers per food category, at baseline and post-reformulation for Scenario B (conservative)

75

Table 50: Daily mean and P97.5 intakes of Sodium (g/d) of teenagers per food category, at baseline and post-reformulation for Scenario B (conservative)

76

Table 51: Daily mean and P97.5 intakes of Sugar (g/d) of teenagers per food category, at baseline and post-reformulation for Scenario B (conservative)

77

Table 52: Daily mean and P97.5 intakes of Total Fat (g/d) of teenagers per food category, at baseline and post-reformulation for Scenario B (conservative)

78


Table 53: Daily nutrient intakes of Irish child consumers of reformulated products (n = 594) at baseline and post-reformulation for Scenario B (conservative)

80

Table 54: Daily nutrient intakes of Irish children from the total diet (including reformulated products) (n = 441) at baseline and post-reformulation for Scenario B (conservative)

80

Table 55: Daily mean and P97.5 intakes of Energy (kcal/d) of children per food category, at baseline and post-reformulation for Scenario B (conservative)

81

Table 56: Daily mean and P97.5 intakes of Saturated Fat (g/d) of children per food category, at baseline and post-reformulation for Scenario B (conservative)

82

Table 57: Daily mean and P97.5 intakes of Sodium (g/d) of children per food category, at baseline and post-reformulation for Scenario B (conservative)

83

Table 58: Daily mean and P97.5 intakes of Sugar (g/d) of children per food category, at baseline and post-reformulation for Scenario B (conservative)

84

Table 59: Daily mean and P97.5 intakes of Total Fat (g/d) of children per food category, at baseline and post-reformulation for Scenario B (conservative)

85

Table 60: Daily nutrient intakes of Irish pre-school consumers of reformulated products (n = 500) at baseline and post-reformulation for Scenario B (conservative)

87

Table 61: Daily nutrient intakes of Irish pre-schoolers from the total diet (including reformulated products) (n = 500) at baseline and post-reformulation for Scenario B (conservative)

87

Table 62: Daily mean and P97.5 intakes of Energy (kcal/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario B (conservative)

88

Table 63: Daily mean and P97.5 intakes of Saturated Fat (g/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario B (conservative)

89

Table 64: Daily mean and P97.5 intakes of Sodium (g/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario B (conservative)

90

Table 65: Daily mean and P97.5 intakes of Sugar (g/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario B (conservative)

91

Table 66: Daily mean and P97.5 intakes of Total Fat (g/d) of pre-schoolers per food category, at baseline and post-reformulation for Scenario B (conservative)

92


ForewordFood and Drink companies have always modified the nutrients in their products in response to changing consumer lifestyles, tastes and demands. This ongoing process to reduce nutrients without compromising food product safety, integrity and taste is known as reformulation.

Health authorities have agreed that reformulation is an important area for the food and drink industry to deliver progress in our societal effort to tackle obesity. This report shows that food companies have made significant progress and that it has an impact on people’s everyday diets.

Food and Drink Industry Ireland (FDII) companies have been at the forefront of reformulation efforts and will continue to be so in the coming decade where it is technically possible, safe and in line with consumer trends. Independent predictive consumption modelling experts, Creme Global using the Irish Universities Nutrition Alliance (IUNA) food categories have projected the impact of the product reformulations of 14 FDII member companies on the daily nutrition intake of Irish pre-schoolers, children, teenagers and adults in Ireland at two time points in time.

For the first time in any market across the globe, the impact of reformulation initiatives undertaken by a segment of the food industry on dietary consumption has been documented. This has been possible through the co-operation and support of the 14 participating member companies at national and international level. FDII also acknowledges the support and advice that it has received from the Food Safety Authority of Ireland (FSAI) throughout this process.

This report is just the beginning. It provides, for the first time, a scientifically robust platform to measure the impact of reformulation efforts of the wider food industry in the future. A separate supplementary report has also been published on the beverage category which estimates the impact of reformulation and the introduction of low and no cal products by FDII members on the Irish population.

Creme Global carried out two dietary analyses. Scenario A estimates the impact on the population if all companies across the food sector with similar products matched the reformulations of the 14 FDII member companies. Scenario B provides a robust estimate of the impact of the 14 FDII companies’ product reformulations on these sub-populations. Combining the two sets of results provides a range of the impact of the total reformulation by food companies on these important population sub groups.

FDII is now launching a ‘National Reformulation Programme’, with the Food Safety Authority of Ireland providing oversight, to continue their reformulation efforts in meeting consumers’ changing requirements. FDII aims to expand the initiative and recruit more companies across the food industry to document the impact of their reformulation efforts on the population. The FSAI will continue to monitor reformulation efforts over the coming years and we thank them for their support in this programme.


Participating CompaniesBritvic Ireland

Coca Cola Ireland

Glanbia Consumer Foods

Kelloggs Company Ireland

Kepak Convenience Foods

Kerry Foods

Largo Foods

Lucozade Ribena Suntory Ireland

Mars Ireland

Mondelez International

Nestlé

PepsiCo

Unilever

Valeo Foods

Executive Summary1


1. Executive SummaryThe food & beverage industries in Ireland have made concerted efforts to reduce levels of energy, total fat, saturated fat, sugar and/or sodium in their products. This report investigates the impact of the reformulation efforts by 14 key Food and Drink Industry Ireland members. The reformulation efforts by these members are a response to growing concerns over the health implications associated with the over-consumption of calories and other specific nutrients.

Methodology

The current project is divided into two parts: (1) calculating the levels of nutrients sold via reformulated products, at baseline and post-reformulation, and (2) calculating daily nutrient intakes of Irish sub-populations, at baseline and post-reformulation.

Part 1: Levels of Nutrients Sold

Levels of nutrients sold on the Irish market via the 14 FDII members’ reformulated products were investigated to quantify the impact of reformulation. The 14 FDII members provided sales data for reformulated products from across the grocery market at two time points (2005 and 2012). The nutrient content of these products at the two time points were also provided. This allowed for a comparison between levels of nutrients sold on the market in 2005 (pre-reformulation) and then again in 2012 (post- reformulation).

Part 2: Daily Dietary Intakes

The impact of the 14 FDII members’ companies reformulation on daily nutrient intakes of four specific population groups was investigated. These population groups were:

• Adults (18-90 years)

• Teenagers (13-17 years)

• Children (5-12 years)

• Pre-Schoolers (1-4 years)

The nutrient composition levels for energy, total fat, saturated fat, sugar and/or sodium were submitted for nearly 600 products from the 14 FDII members. These products were assigned to the food categories established in the Irish national consumption surveys by Irish Universities Nutritional Alliance (IUNA). These surveys provide robust consumption patterns for Irish adults, teenagers, children and pre-schoolers. By inserting the nutrient information for reformulated products into these consumption trends, the nutrient intakes for the four sub-populations for the two time points were calculated.

1. E

xecu

tive

Sum

mar

y


The Reformulation RangeThis analysis generated two scenarios estimating the impact of reformulation on the four sub- populations.

Scenario A assumes all companies across the food and beverage sector with similar products reformulated in a similar way to the 14 FDII member companies involved (optimistic).

Scenario B assumes only the 14 FDII members conducted their reported reformulation thereby estimating the minimum impact of reformulation in Ireland (conservative).

The two sets of results from scenarios A and B provide a range of the potential impact of reformulation on these Irish sub-populations (optimistic to conservative).

ResultsA summary of the primary findings is outlined below:

(1) % Reduction in Levels of Nutrients Sold:

Nutrient % Reduction

Energy 11.58

Total Fat 9.86

Saturated Fat 12.01

Sodium 36.66

Sugar 13.83

(2) % Reduction in Mean Daily Nutrient Intakes for Consumers of Reformulated Products (ranging from conservative – optimistic):

Nutrient Adults Teenagers Children Pre-Schoolers

Energy 1.32 - 3.74 0.33 - 3.76 0.46 - 4.97 0.55 - 4.24

Total Fat 2.95 - 7.09 1.98 - 7.77 1.87 - 6.47 2.03 - 6.37

Saturated Fat 5.38 - 18.22 6.36 - 23.94 6.06 - 22.77 4.81 - 19.27

Sodium 8.31 - 45.10 10.27 - 38.69 9.37 - 29.90 8.07 - 38.68

Sugar 2.06 - 7.70 1.36 - 7.44 1.21 - 13.56 1.07 - 9.84

1. E

xecu

tive

Sum

mar

y

Methodology2


2. MethodologyThis project is divided into two distinct parts: Part 1 measures the impact of the 14 FDII members’ reformulated products on quantities of nutrients sold between 2005 and 2012, and Part 2 measures the impact of the 14 members’ reformulation efforts on the population.

The 14 FDII members provided nutrition composition and sales data for their reformulated products for two time points: Baseline and Post Reformulation. Data from the 14 member companies (composition and sales) was not confined to specific years, as reformulation did not occur for every member during the same period.

The time points loosely relate to 2005 and 2012, respectively. A product was only considered reformulated and included in the present analysis if a reduction was made in at least one of the five nutrients. For these foods, nutrient information for all five nutrients was included in the analysis, not only those nutrients that had been reduced.

Part 1: Levels of Nutrients SoldCreme Global calculated the quantities sold of energy, sugar, sodium, saturated fat and total fat in the baseline year and post reformulation. The difference between the two time points accounted for the change in levels of the five nutrients sold via the 14 members’ reformulated products. The absolute and percentage change between the two times periods are presented.

Part 2: Daily Nutrient IntakesThis was an analysis of the estimated impact of the 14 FDII members’ reformulation efforts on amounts of nutrients consumed on a daily basis by specific groups in the population.

The analysis focused on the nutrient intakes of energy, sugar, sodium, saturated fat and total fat and the changes in daily intakes in response to the reformulation efforts of the 14 FDII members.

Creme Global used dietary surveys to identify robust consumption patterns of four population groups – pre-schoolers, children, teenagers and adults. By inserting the nutritional information for reformulated products into these consumption trends, the reductions in nutrient intakes were quantified.

Example: Breakfast Cereal A has reduced sodium levels by 20% between 2005 and 2012. Irish national dietary surveys provide a consumption pattern representing how children consume this product and the resulting levels of sodium consumed. By applying the new reformulated nutrient profile (i.e. 20% sodium reduction) to the consumption patterns for children, the reduced amount of sodium consumed by Irish children as a result of the reformulated breakfast cereal is estimated.

2. M

etho

dolo

gy


2.1 Food Consumption SurveysThe Irish Universities Nutrition Alliance (IUNA) conducts the national dietary surveys in Ireland. This organisation comprises four academic nutrition units (University College Dublin (UCD), University College Cork (UCC), Trinity College Dublin (TCD) and University of Ulster (UU)). Over the past decade, IUNA have recorded the habitual consumption patterns of various Irish populations, including pre-schoolers, children, teenagers and adults. Four such surveys were included in the present analyses to investigate the effects of reformulated food products on the dietary intakes of total fat, saturated fat, energy, sodium and sugar. Details of the four surveys included in the present analyses are highlighted in Table 1.

Table 1: Irish national food consumption surveys utilised to investigate dietary intakes with the four Irish sub-populations

Survey Year of Survey Age Group Number ofParticipants

Methodology

National Pre-School NutritionSurvey (NPNS)

2010 - 2011 1 – 4 Years N = 500 4-day weighedfood record

National Children’sFood Survey(NCFS)

2003 - 2004 5 – 12 Years N = 594 7-day weighed food diary

National Teens’Food Survey (NTFS) 2005 - 2006 13 – 17 Years N = 441 7-day semi-

weighed food diary

National AdultNutrition Survey(NANS)

2008 - 2010 18 – 90 Years N = 1500 4-day weighedfood diary

All four surveys recorded amounts and types of all foods and beverages consumed during the survey period, with nutrient composition data obtained from the 5th and 6th editions of McCance & Widdowson’s The Composition of Foods (Food Standards Agency, UK)4,5. Detailed descriptions of all four surveys can be found at www.iuna.net6.

IUNA data is very appropriate when analysing Irish consumption patterns - the surveys are nationally representative and use 4- and 7-day, weighed and semi-weighed food diaries, that record all consumption events in great detail. The representative nature of the surveys with the detailed level of data recorded for each consumption event is ideal for an analysis of this kind.

2. M

etho

dolo

gy


2.2 Development of Food CategoriesAll national food surveys conducted by IUNA allocated each food consumed by survey participants to a specific food category. 77 food categories were developed for the NPNS, 68 were developed for NANS and 62 were developed for the NCFS and the NTFS. A list of these food categories is available on the IUNA website6. Based on these IUNA food categories, 10 unique food categories were developed for ‘The FDII/Creme Global Reformulation Project’. These 10 food categories were an amalgamation of a number of the original IUNA categories. Table 2 outlines the food categories utilised in this investigation and the sub-categories included in each.

It’s important to note that the composition of the IUNA categories do not mirror exactly categories within the domestic grocery sector. As such the designed categories in this report capture the impact of the products of participating FDII members within IUNA’s categories rather than reflective of the efforts of industry categories. Table 2: List of food categories developed and utilised for ‘The FDII/Creme Global Reformulation Project’

1. Milk & Dairy Products 5. Breakfast CerealsWhole milk Ready-To-Eat breakfast cerealsLow fat, skimmed and fortified milks Other breakfast cereals (e.g. porridge)Other milks (e.g. processed milks)Creams 6. Rice, Pasta & SavouriesYoghurts Rice & pasta, flour, grains & starchesCheeses Savouries (e.g. pizza)Ice-Creams

7. Biscuits, Cakes & Confectionery2. Spreading Fats Biscuits

Butter Cakes, pastries & bunsLow fat spreads Puddings & chilled dessertsOther spreading fats Sugars, syrups, preserves & sweeteners

Chocolate confectionery3. Meat, Fish & Egg Dishes Non-chocolate confectionery

Eggs & egg dishesFish dishes 8. Savoury Snacks (including crisps)Offal & offal dishes Chipped, fried & roasted potatoesBeef & veal dishes Nuts & seeds, herbs & spicesLamb, pork & bacon dishes Savoury snacksPoultry & game dishesBurgers (beef & pork) 9. Beverages (excluding milk)Sausages Carbonated beveragesMeat pies & pastries Diet carbonated beveragesMeat products (e.g. processed meats) Squashes, cordials & fruit juice drinks

Other beverages (e.g. latte)4. Vegetables

Vegetable & pulse dishes 10. Soups, Sauces & Miscellaneous FoodsPeas, beans & lentils Soups, sauces & miscellaneous foodsGreen vegetablesCarrots Other All other IUNA food categories that did

not fit in to the 10 above (e.g. infant meals, citrus fruits, lamb)

Salad vegetables (e.g. lettuce)Other vegetables (e.g. onions)Tinned or jarred vegetables)

2. M

etho

dolo

gy


Furthermore, while the sub-categories indicate how the main food categories were populated, it must be noted that the 14 FDII members did not have reformulated products for each sub-category within a category. For example, they did not have reformulated data for the ‘Milk Puddings’ sub-category within ‘Milk & Dairy Products’ category. Therefore, their reformulated products are a proportion of the overall foods consumed in the IUNA surveys.

Every food consumed in the IUNA food surveys was recorded with unique food codes. A number of these food codes were generic (e.g. ‘Ham’), but some describe considerable details about the foods, such as actual brand name, specific flavour of food, processing history of food (fresh, dried, frozen, etc.). For example, instead of a generic code for ‘Biscuits’, IUNA records foods such as ‘Sandwich Biscuits, Cream Filled’, ‘Chocolate Chip Cookie with Nuts’, ‘Wafer Biscuits, Filled’, ‘Brand X Chocolate Digestive’. Or instead of a generic code for ‘Soup’, IUNA records ‘Cream of Chicken Soup, Canned’, ‘Tomato Soup, Dried’ and ‘Brand X Fresh Vegetable Soup’. Such detail in the coding system allowed exact foods to be identified as those reformulated by the 14 FDII members’ companies and to which reformulation data was applied. These foods were then utilised in the present investigation.

2.3 Product Reformulation DataIn order to investigate the true effects of reformulated products being introduced to the Irish food market, accurate reformulation data was required. This data was forwarded by the Food and Drink Industry Ireland’s (FDII) members (n = 14). These companies include some of the largest food manufacturers currently in the Irish food market. Each FDII member involved in the current project was requested to complete a template which would provide the required data. Data was obtained on approximately 600 reformulated foods manufactured by Irish companies and available on the Irish market. Table 3 provides a list of the data provided by the 14 FDII members:

Table 3: Data required for reformulated products from the 14 FDII members

List of data supplied by the FDII members

• Company and product name

• Description of product (i.e. descriptive name)

• Unit size

• Sales data in units for 2005 and 2012

• Total fat content (g) per 100g/mls for 2005 and 2012

• Saturated fat content (g) per 100g/mls for 2005 and 2012

• Energy content (kcal) per 100g/mls for 2005 and 2012

• Sodium content (g) per 100g/mls for 2005 and 2012

• Sugar content (g) per 100g/mls for 2005 and 2012

2. M

etho

dolo

gy


2.4 Market Share DataDue to data gaps in relation to market shares held by the FDII members and the reformulated products within these markets, this data was obtained from Kantar Worldpanel (http://www.kantarworldpanel.com/ie), an independent company that calculate market share data of individual companies and products within a larger, pre-defined food grouping system.

Based on the reformulation data provided by the FDII members, a list of all reformulated brands was compiled. This resulted in 80 and 90 unique brands in 2005 and 2012 respectively, from the 14 companies involved in this project. Kantar provided total sales data for each unique brand and also a total sales figure for each of the 10 food categories. This allowed a market share for each brand (as part of the overall food category) to be calculated. For example, total sales for ‘Milk & Dairy Products’ category in 2005 was €7 M. The sales for brand ‘Y’ within this food category are €2 M. Therefore, the market share value calculated for brand ‘Y’ as part of the ‘Milk & Dairy Products’ category is ~29%.

This market share value was then applied to the appropriate food codes recorded in the IUNA dietary surveys. For example, if a reformulated ham is consumed, the probability of the ham being Brand X, Brand Y or Brand Z is applied based on market shares. This, in turn, allows the analyses to recognise the probability of consuming a specific nutrient level connected to a specific branded food.

Therefore, foods with a higher market share will have a higher probability to be selected in the analyses than foods with a lower market share. The market share data is year specific thereby capturing the proportion of the market held by individual brands at baseline (2005) and post- reformulation (2012).

2.5 Levels of Nutrients Sold (in Tonnes and Kilocalories)The first stage of this project investigated the reduction of nutrients between baseline and post- reformulation time points, based on tonnes/kilocalories reduced in all products within a specific food category, between the two time periods.

Figure 1 depicts the formula utilised to calculate the difference in volume of nutrients sold once reformulation had occurred.

Figure 1: Calculation utilised to calculate the difference in tonnes/kilocalories sold of the five nutrients between baseline and post- reformulation time points

Nutrient levelBaseline (per 100g) Unit salesx = Nutrient level in tonnes/kcal (1)

Nutrient levelPost-reformulation (per 100g) x =Unit sales Nutrient level in tonnes/kcal (2)

Nutrient level intonnes/kcal (1) – =Nutrient level

in tonnes/kcal (2)Nutrient reduction in tonnes/kcal (% of original nutrient level)

Firstly, the level of the nutrient (per 100g) in a specific branded food pre-reformulation was multiplied by the units sold in the baseline year for that particular food (in terms of 100g/100mls), resulting in the actual level of nutrient sold from that food at baseline. This formula was followed again for the nutrient levels and units sold post-reformulation and the two outcomes were compared to one another. This highlighted the difference in levels of nutrient sold in tonnes/kcals between the two time points (in absolute and percentage terms). This was repeated for each product within the category to calculate nutrient levels sold at a category level.

2. M

etho

dolo

gy


2.6 Average Daily Intakes of Five Nutrients for Irish Adults, Teenagers, Children & Pre-SchoolersThe second part of ‘The FDII/Creme Global Reformulation Project’ investigated the effect of reformulation on average daily nutrient intakes of energy, fat (total & saturated), sugar and sodium among Irish adults, teenagers, children and pre-schoolers.

2.6.1 Calculating Daily Nutrient IntakesTotal dietary intakes of the five nutrients were calculated using data from the four Irish national dietary surveys saved within the Creme Nutrition® model. The intake assessments calculate daily intakes based on distributions of intakes for each individual in the survey. The concentration levels of reformulated products supplied by the FDII members (at both baseline and post-reformulation) were applied to the correct food codes within the four dietary surveys.

Applying Nutrient Values with Market SharesThis data was applied by constructing discrete distributions, allowing the model to incorporate both the nutrient concentration level(s) of each food product with the corresponding market share value of the brand(s) attached to the food codes within that category. By applying the discrete distribution, the analyses recognise the likelihood of a person consuming one branded product over another. In other words, the model recognises that a product with a higher market share has a greater chance of being consumed.

The project wanted to investigate a range of intake results due to the introduction of the 14 members’ reformulated products – this was possible by investigating two scenarios. Scenario A assumes all food and beverage companies reformulated in a similar way to the 14 members (optimistic), while Scenario B assumes reformulations were conducted by the 14 members only (conservative).

Nutrient data from the 14 FDII members was applied to the appropriate IUNA food codes using different approaches. Firstly, if a food code described a food with a specific brand name (e.g. ‘Twix’) and this brand was a FDII reformulated product, the reformulated data was applied directly to that food code; there is no ambiguity around this procedure as it is 100% correct to say every time a person consumed this food code, it is always reformulated. However, if a food code was generic (e.g. ‘Ham’) and was not brand specific, reformulated data was applied in two different ways. This resulted in Scenario A and Scenario B.

A number of food codes in IUNA do not specify brand names. Therefore, FDII reformulation data was applied to ‘generic’ codes (e.g. ‘Ham’). In Scenario A, the food code ‘Ham’ has FDII reformulated data only applied to it, thereby assuming that every time a person consumed ham in an IUNA survey, it was always reformulated ham from one of the 14 FDII members. This is the optimistic scenario, as it assumes all similar products on the market reformulate to the same extent as the 14 FDII members. The market share value applied was calculated accordingly. For example, if one FDII product was matched to the IUNA code, 100% market share was applied; if two products were matched to the one food code, the ratio of the individual market shares were applied, etc. This is illustrated in Figure 2.

2. M

etho

dolo

gy


Figure 2: Application of FDII reformulating data to IUNA food codes (Scenario A)

NoYes

Yes No

Product with reformulated data from FDII?

Apply FDII directly(no ambiguity)

Is there an IUNA brandspecific food code?

Apply FDII data with marketshare data to ‘generic’ food code

All IUNA originalvalues retained

In Scenario B, FDII reformulated data is still applied to the same generic IUNA food codes as in Scenario A. However, the original IUNA nutrient values are also applied with the reformulated data to these food codes that do not specify the brand, thereby accounting for the ‘unknown’ (i.e. non-reformulated foods, foods that may have been reformulated but for which we do not have reformulation data for). This is the conservative scenario, as it assumes that the 14 FDII members are the only companies reformulating on the Irish market. This is illustrated in Figure 3 below:

Figure 3: Application of FDII reformulating data to IUNA food codes (Scenario B)

NoYes

Yes No

Product with reformulated data from FDII?

Apply FDII directly(no ambiguity)

Is there an IUNA brandspecific food code?

Apply FDII data with marketshare data to ‘generic’ food code

+IUNA data

All IUNA originalvalues retained

2. M

etho

dolo

gy


The original IUNA nutrient value is applied with the remainder of the market share after considering the FDII members market share(s) for that food. For example, if FDII Brand 1 = 10% market share for ‘ham’, Brand 2 = 17% market share for ‘ham’, then ‘hams’ in ‘rest of market’ with the original IUNA nutrient values will have a 73% market share value applied.

Intake results generated from Scenario B may be viewed as a conservative estimate of reformulation’s impact, as nutrient levels from the original IUNA data were added back into the analysis. This means that only one mean value from the IUNA surveys is applied for all brands other than those of the 14 FDII members brands in the category (when nutrients levels are likely to vary across products).

ModelCreme Nutrition® is a scientific, cloud based software service used to estimate dietary intakes of foods, chemicals and nutrients in populations of consumers. Creme Nutrition® achieves this by linking food consumption data to the appropriate food composition and chemical concentration data using a number of validated and published models. The system supports both deterministic and probabilistic input data. Probabilistic data can be represented by parametric or empirical data; these data sets are then combined in the Creme Nutrition® model using Monte Carlo simulation.

Output calculation types include daily average intakes, acute exposures, as well any required population statistics, standard errors and confidence intervals7.

For the present nutrient intake assessments, Creme Nutrition® considered all eating events in order to determine the daily intake levels in each individual survey. Results are presented for daily intakes baseline and post-reformulation and per food categories specifically designed for the purposes of this project.

Model Intake StatisticsIntake statistics analysed for this project are described in Table 4.

Table 4: Description of intake statistics used in the present investigation

Mean: The average of all intake values calculated for individualswithin the target population

Mean Error: Standard deviation of the distribution of mean intake values.The distributions of mean intake values are calculated usingbootstrapping.

The 97.5th Percentile (P97.5): The value of intake below which 97.5% of the analysedpopulation falls

P97.5 Error: Standard deviation of the distribution of P97.5 intake values.The distributions of P97.5 intake values are calculated usingbootstrapping.

In Creme Nutrition®, standard errors of statistics are calculated using a resampling technique called bootstrapping. For example, a mean value can be estimated from the collected sample data which is assumed to be representative of the total population. Using the bootstrap method allows a distribution of the mean values to be generated and used to assess the accuracy of the estimated statistic (in this case, the mean value). This is performed by sampling with replacement from the data set in question a number of times, generating a number of different estimates of each statistic. The standard error of the mean is then the standard deviation of the mean values obtained from the large number of bootstrap samples.

2. M

etho

dolo

gy

Mathematically, the true standard error of a statistic can be estimated as:

with

with

where

N is the number of bootstrap samples (usually large, N=1000 by default in Creme Nutrition®)

is the parameter estimate based on the bootstrap sample

is the mean of all parameters estimated on N bootstrap samples

2.6.2 Calculating Levels of Significance for Nutrient Mean Intakes, Baseline and Post-ReformulationNutrient intakes generated for pre-reformulation and post-reformulation time periods were compared and the difference assessed by means of statistical tests. In the present investigation, the difference in intakes between the two time points was assessed with a paired Wilcoxon test, a non-parametric test used to assess if the difference in intakes between pairs of subjects is statistically significant. This test is used in place of a Student’s test when the condition of normality of the data is not met.

The p-value returned by a statistical test is evaluated in relation to a specified significance level; the lower the significance level, the more stringent is the criteria to conclude that the observed difference between intake values is statistically significant. In this analysis the significance level that was chosen is 0.001, which corresponds to a 99.9% confidence level. A p-value that is less than the significance level of 0.001 was regarded as providing evidence against the null hypothesis, which states that there is no difference between the two sets of values.

If a less stringent significance level of 0.05 was chosen, a p-value lower than 0.05 would indicate that the observed difference between paired values is significant with 95% confidence. The more stringent significance level of 0.001 used in this investigation requires p-values to be smaller than 0.001 to conclude that the observed difference is significant with 99.9% confidence.

The tables included in the following sections report the p-values of the paired Wilcoxon tests performed over the observed intakes for pre-reformulation and post-reformulation nutrients. The p-values <0.001 indicate that the product reformulation led to a significant difference in the nutrient intake for the population under analysis with 99.9% confidence.


2. M

etho

dolo

gy

Levels of Nutrients Sold

3


3. Levels of Nutrients Sold

3.1 Summary Results

• Reformulation efforts of the 14 members led to reductions in absolute and percentage terms for all nutrients. The largest decrease in percentage terms was for Sodium

• The greatest reduction in absolute terms was for Sugar, with a decrease of 3,486 tonnes

• 36,060 million fewer kilocalories of Energy have been sold between 2005 and 2012

• Reformulation by the 14 FDII members meant that all food categories achieved a reduction in Saturated Fat sold between the two time points

% Reduction in Levels of Nutrients Sold between Baseline and Post-Reformulation:

Nutrient % Reduction

Energy 11.58

Total Fat 9.86

Saturated Fat 12.01

Sodium 36.66

Sugar 13.83

3. L

evel

s of N

utrie

nts S

old


3.2 Results: Levels of Nutrients Sold (in Tonnes and Kilocalories)Table 5 shows the total reductions of nutrients placed on the market via FDII reformulated products (i.e. all food categories combined). Tables 6 – 10 show the changes in levels sold of the individual nutrients per food categories.

Table 5: Total nutrients sold from all FDII reformulated products at baseline (2005) and post-reformulation (2012), with absolute and relative changes

Total Levels of Nutrients Sold For All Food Categories Combined, Baseline and Post-Reformulation

All Food CategoriesCombined

Baseline(tonnes; 109 kcal)

Post-Reformulation(tonnes; 109 kcal)

Absolute Change(tonnes; 109 kcal)

% Change

Total Fat 12196.58 10994.09 1202.49 9.86 % Reduction

Saturated Fat 5167.84 4547.07 620.77 12.01 % Reduction

Energy 311.30 275.24 36.06 11.58 % Reduction

Sodium 785.41 497.47 287.95 36.66 % Reduction

Sugar 25202.60 21716.81 3485.79 13.83 % Reduction

3. L

evel

s of N

utrie

nts S

old


Total FatChanges in tonnes of Total Fat sold between Baseline and Post-reformulation via the 14 members’ reformulated products.

Table 6: Total Fat sold (tonnes) per food category based on FDII reformulated products on the Irish market at baseline and post-reformulation time points, with absolute and % changes

Total Fat

Food Category Tonnes sold (Baseline)

Tonnes sold(Post-

Reformulation)

Absolute Change (Tonnes)

% Change

Beverages (excl. Milk)

0.73 0.721 0.004 Reduction 0.55 % Reduction

Biscuits, Cakes & Confectionery


Breakfast Cereals 917.99 654.07 263.92 Reduction 28.75 % Reduction

Meat, Fish & Egg Dishes


Milk & Dairy Products

1714.47 1728.83 14.36 Increase 0.84 % Increase

Rice, Pasta & Savouries


Savoury Snacks (incl. Crisps)

514.02 469.02 45 Reduction 8.75 % Reduction

Soups, Sauces & Misc. Foods


Spreading Fats 2768.26 2325.44 442.82 Reduction 16.00 % Reduction

Total: 12,196.58 Tonnes

10,994.09 Tonnes

1,202.49 Reduction 9.86% Reduction

3. L

evel

s of N

utrie

nts S

old


Saturated FatChanges in tonnes of Saturated Fat sold between Baseline and Post-reformulation via the 14 members’ reformulated products.

Table 7: Saturated Fat sold (tonnes) per food category based on FDII reformulated products on the Irish market at baseline and post-reformulation, with absolute and % changes

Saturated Fat

Food Category Tonnes sold (Baseline)

Tonnes sold (Post-Reformulation)


% Change









1099.78 970.27 129.51 Reduction 11.78 % Increase








Total: 5167.84 Tonnes 4547.07 Tonnes 620.77 Reduction 12.01% Reduction

3. L

evel

s of N

utrie

nts S

old


EnergyChanges in kilocalories (kcal) of Energy sold between Baseline and Post-reformulation via the 14 members’ reformulated products

Table 8: Energy sold (106 kilocalories) per food category based on FDII reformulated products on the Irish market at baseline and post-reformulation, with absolute and % changes

Energy

Food Category 106 Kcal sold (Baseline)

106 Kcal sold (Post-

Reformulation)

Absolute Change (106 Kcal) % Change


29,644 25,470 4,173 Reduction 14.08 % Reduction



Breakfast Cereals 85,189 67,549 17,640 Reduction 20.71 % Reduction








3,372 2,615 757 Reduction 22.45 % Reduction


10,484 9,640 844 Reduction 8.05 % Reduction

Spreading Fats 25,313 21,288 4,025 Reduction 15.9 % Reduction

Total: 311,301 Kcal x 106

275,241x 106 36,060 x 106 Reduction 11.58% Reduction

3. L

evel

s of N

utrie

nts S

old


SodiumChanges in tonnes of Sodium sold between Baseline and Post-reformulation via the 14 members’ reformulated products

Table 9: Sodium sold (tonnes) per food category based on FDII reformulated products on the Irish market at baseline and post-reformulation, with absolute and % changes

Sodium

Food Category

Tonnes sold(Baseline)

Tonnes sold (Post-

Reformulation)


% Change

Beverages (excl. Milk) 0.03 0.02 0.01 Reduction 33.33 % Reduction






Milk & Dairy Products*

15.77 32.33 16.56 Increase 105.01 % Increase*


0.02 0.005 0.015 Reduction 75 % Reduction

Savoury Snacks (Incl. Crisps)


Soups, Sauces & Miscellaneous Foods



Vegetables 7.49 6.79 0.70 Reduction 9.35 % Reduction

Total: 785.41 Tonnes 497.465 Tonnes 287.95 Reduction 36.66% Reduction

*Increases in sodium reflects a significant shift in consumer spending towards lo-fat and reformulated (reduced salt) products which companies have reformulated and promoted heavily.

3. L

evel

s of N

utrie

nts S

old


SugarChanges in tonnes of Sugar sold between Baseline and Post-reformulation via the 14 members’ reformulated products

Table 10: Sugar sold (tonnes) per food category based on FDII reformulated products on the Irish market at baseline and post-reformulation, with absolute and % changes

Sugar

Food Category

Tonnes sold(Baseline)

Tonnes sold (Post-

Reformulation)


% Change





Breakfast Cereals

5299.68 4027.50 1272.18 Reduction 24 % Reduction


20.61 29.97 9.36 Increase 45.41 % Increase





Soups, Sauces & Miscellaneous Foods


Savoury Snacks (Incl. Crisps)


Spreading Fats 16.25 17.19 0.94 Increase 5.78 % Increase

Total: 25202.6 Tonnes

21716.81 Tonnes

3485.79 Reduction 13.83% Reduction

3. L

evel

s of N

utrie

nts S

old

Average Daily Intakes of Nutrients for Irish Adults, Teenagers, Children & Pre-Schoolers

4


4. Average Daily Intakes of Nutrients for Irish Adults, Teenagers, Children & Pre-Schoolers

This section investigates the impact of reformulation on dietary intakes of the four sub-populations. The results are divided into two sections:

Scenario A (optimistic): where all companies match the 14 members’ reformulation efforts (Page 32-62)

Scenario B (conservative): where only the 14 FDII members carried out reformulation efforts (Page 63-93)

For both scenarios, two sets of results are provided for each sub-population:

• Intakes for consumers of reformulated products only (and equivalent foods)

• Intakes for the wider population for total diet

Furthermore, these impacts are then broken down by the categories created for this project.

Figure 4 below describes the difference between these two sets of results:

Figure 4: Differences between Nutrient Intakes of Consumers of FDII Reformulated Products (and equivalent foods) and Nutrient Intakes from Total Diet

Nutrient Intakes from FDII Reformulated Products (and equivalent foods) These mean and P97.5 intake values only relate to consumers of FDII reformulated products. Results are presented for:FDII reformulated foods (and equivalent foods) (across all categories combined)FDII reformulated foods (and equivalent foods) per food category

Nutrient Intakes from the Total DietThese mean and P97.5 nutrient intakes relate to all individuals’ total diets (including reformulated products) per sub-population. These intakes include FDII reformulated foods and foods not related to reformulation (e.g. fruit, fresh meat) for which IUNA nutrient levels were used.

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


These nutrient intake results described above (Figure 4) are presented in different parts of the report. The overall nutrient intake results for consumers of FDII Reformulated Products (and equivalent foods) are presented as the first set of results per population. An example of this is depicted in Figure 5 below:

Figure 5: The positioning of daily nutrient intakes for consumers of the five nutrients (all categories combined) within the results sections

These intake calculations were also used to present a breakdown of intakes per food category, at baseline and post-reformulation. An example of intakes per category is depicted in Figure 6 below:

Figure 6: Example of individual nutrient intakes per category

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Nutrient Intakes from the Total Diet are the second set of results presented for each population (as depicted in Figure 7 below):

Figure 7: The positioning of daily nutrient intakes for total diet for the five nutrients (all categories combined) within the results sections

Dietary intakes for the five nutrients were calculated for the following Irish sub-populations and will be presented as such:

Adults (18 – 90 years)

Teenagers (13 – 17 years)

Children (5 – 12 years)

Pre-School Children (1 – 4 years)

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


4.1 Scenario A: Optimistic estimate of reformulation in the Irish market

Summary of Results Scenario A - Average Daily Intakes of Nutrients for Irish Adults, Teenagers, Children & Pre-Schoolers

Scenario A assumes that FDII companies’ reformulation efforts have been matched by other companies providing the same products and shows the impact on population groups.

• Sodium reduced most frequently among all of the sub-populations and food categories

• In ‘Beverages (excluding milk)’ Sugar and Energy mean intakes for all sub-populations reduced by up to ~54% and ~51% in pre-schoolers, respectively

• ‘Biscuits, Cakes & Confectionery’ made reductions in Total Fat, Saturated Fat, Energy and Sodium mean intakes for all sub-populations. The most notable reduction occurred for Sodium, which was reduced by up to ~16% for adults

• ‘Meat Fish & Egg Dishes’ statistically significantly reduced intakes of Sodium for all sub-populations (mean intakes reduced by ~17% in teenagers and adults). Saturated Fat mean intakes were also reduced by ~5-6% for adults, teenagers and children

• ‘Milk & Dairy Products’ category recorded statistically significant reductions in the mean intakes of most nutrients. There were reductions of 57% for Saturated Fat were recorded for teenagers

• ‘Breakfast Cereals’ showed reduced mean intakes in Sugar and Sodium for all population groups. Additionally, statistically significant reductions in Saturated Fat mean intakes were achieved for children, pre-schoolers and teenagers (up to 10% for teenagers). Sodium reduced by ~35% for adults

• ‘Rice, Pasta & Savouries’ recorded a statistically significant reduction in Total Fat, Saturated Fat and Sodium. Sodium intakes reduced by up ~69% (adults). Significant increases were observed in the mean intakes of Sugar for all sub-populations

• ‘Savoury Snacks Incl. Crisps’ recorded statistically significant reductions in Sugar and Sodium mean intakes across all sub-populations (with the exception of Sugar intakes in pre-schoolers). Sodium reductions ranged from ~27% (adults) to ~34% (pre-schoolers). Saturated Fat mean intakes were also significantly reduced among adults, teenagers and pre-schoolers reducing by up to ~30% (adults).

• Reductions for all nutrients were observed among all of the sub-populations from Soups, Sauces & Miscellaneous Foods – Energy reduced by up to ~25% (adults), Saturated Fat reduced by up to ~60% (children), Sodium by up to (~29% (adults and teenagers), Sugar by up to ~44% (adults) and Total Fat by up to ~62% (children)

• ‘Spreading Fats’ significantly reduced Saturated Fat and Sodium mean intakes for all sub-populations, with Saturated Fat reduced by ~21% for all sub-populations. Statically significant reductions were also observed for mean intakes of Total Fat among adults and children, of Energy among adults, teenagers and children, and of Sugar intakes among children and teenagers

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


4.1.1. Scenario A: Adult Results (18 – 90 Years)

An overall decrease was recorded for all 5 nutrients, with the most marked decrease for sodium, followed by saturated fat.

• Energy mean intakes experienced the greatest % decrease in ‘Beverages Excl. Milk’, followed by ‘Soups, Sauces & Miscellaneous Foods’

• Saturated Fat recorded the greatest decrease (in terms of a % and absolute decreases) in ‘Soups, Sauces & Miscellaneous Foods’

• ‘Rice, Pasta & Savouries’ recorded an almost 69% decrease in Sodium intakes

• Sugar mean intakes decreased by over 44% in ‘Soups, Sauces & Miscellaneous Foods’ and 33% in ‘Beverages Excl. Milk’. A similar trend was noted for P97.5 intakes

• Total Fat intakes decreased by over 56% in ‘Soups, Sauces & Miscellaneous Foods’

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Adu

lts -

All

Nut

rient

s

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 11

: Dai

ly n

utrie

nt in

take

s of

Iris

h ad

ult c

onsu

mer

s of

refo

rmul

ated

pro

duct

s (n

= 1

495)

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio A

(opt

imis

tic)

M

ean

(Mea

n Er

ror)

P97.

5 (P

97.5

Err

or)

Ba

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Tota

l Fat

(g)

18.2

1(0

.33)

16.9

2(0

.31)

1.29

7.09

Dec

reas

e<0

.001

49.19

(1.9

1)47

.23

(2.4

7)1.

963.

98D

ecre

ase

Satu

rate

d Fa

t (g)

8.93

(0.1

8)7.

31(0

.13)

1.63

18.2

2D

ecre

ase

<0.0

0124

.30

(1.0

1)19

.83

(0.9

3)4.

4718

.39

Dec

reas

e

Ener

gy (k

cal)

339.

55(5

.41)

326.

86(5

.25)

12.6

93.

74D

ecre

ase

<0.0

0182

4.24

(23.

88)

805.

43(2

5.75

)18

.80

2.28

Dec

reas

e

Suga

r (g)

12.5

0(0

.35)

11.5

4(0

.32)

0.96

7.70

Dec

reas

e<0

.001

50.3

7(2

.15)

45.8

7(1

.89)

4.50

8.94

Dec

reas

e

Sodi

um (g

)1.

34(0

.23)

0.74

(0.0

2)0.

6145

.10

Dec

reas

e<0

.001

3.78

(0.19

)2.

48(0

.15)

1.30

34.3

7D

ecre

ase

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

Tabl

e 12

: Dai

ly n

utrie

nt in

take

s of

Iris

h ad

ults

from

the

tota

l die

t (in

clud

ing

refo

rmul

ated

pro

duct

s) (n

= 1

500)

at b

asel

ine

and

post

-ref

orm

ulat

ion

for

Scen

ario

A (o

ptim

istic

)

M

ean

(Mea

n Er

ror)

P97.

5 (P

97.5

Err

or)

Ba

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Tota

l Fat

(g)

75.8

7(0

.74)

74.5

3(0

.73)

1.34

1.77

Dec

reas

e <

0.00

114

2.89

(2.4

8)14

2.14

(2.5

8)0.

750.

52D

ecre

ase

Satu

rate

d Fa

t (g)

30.3

5(0

.36)

28.6

8(0

.32)

1.67

5.50

Dec

reas

e<0

.001

62.6

8(1

.61)

58.7

0(1

.79)

3.98

6.35

Dec

reas

e

Ener

gy (k

cal)

2022

.96

(16.

38)

2011

.15(1

6.31

)11

.81

0.58

Dec

reas

e<0

.001

3494

.59

(67.

39)

3470

.29

(71.

04)

24.3

00.

70D

ecre

ase

Suga

r (g)

90.6

7(1

.10)

89.6

5(1

.08)

1.02

1.12

Dec

reas

e<0

.001

193.

63(4

.21)

190.

25(4

.05)

3.38

1.75

Dec

reas

e

Sodi

um (g

)3.

21(0

.25)

2.64

(0.0

2)0.

5717

.76

Dec

reas

e<0

.001

5.

94(0

.17)

4.98

(0.13

)0.

9616

.16

Dec

reas

e

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Adu

lts -

Ener

gy

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 13

: Dai

ly m

ean

and

P97.

5 in

take

s of

Ene

rgy

(kca

l/d) o

f adu

lts p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio A

(opt

imis

tic)

Dai

ly In

take

s of

Ene

rgy

per f

ood

cate

gory

M

ean

Inta

kes

(kca

l/d)

P97.

5 In

take

s (k

cal/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)37

.35

26.5

210

.82

28.9

8D

ecre

ase

<0.0

01

151.

0512

5.97

25.0

816

.61

Dec

reas

e

Bisc

uits

, Cak

es &

Co

nf.

105.

0510

4.09

0.96

0.91

Dec

reas

e<0

.001

349.

4733

7.72

11.7

53.

36D

ecre

ase

Mea

t, Fi

sh &

Egg

D

ishe

s 70

.1969

.78

0.41

0.58

Dec

reas

e<0

.001

274.

4028

0.97

6.57

2.39

Incr

ease

Milk

& D

airy

Pr

oduc

ts

90.5

084

.93

5.57

6.16

Dec

reas

e<0

.001

297.

8428

4.59

13.2

54.

45D

ecre

ase

Brea

kfas

t Cer

eals

109.

3711

1.98

2.61

2.39

Incr

ease

<0.0

0132

0.85

344.

7223

.87

7.44

Incr

ease

Rice

, Pas

ta &

Sa

vour

ies

98.0

598

.05

0.00

0.00

No

Cha

nge

0.01

726

0.48

255.

425.

061.

94D

ecre

ase

Savo

ury

Snac

ks

(Incl

. Cris

ps)

47.3

948

.83

1.44

3.03

Incr

ease

0.00

118

0.24

183.

513.

271.

81In

crea

se

Soup

s, S

auce

s &

M

isc.

Foo

ds

84.8

463

.73

21.11

24.8

8D

ecre

ase

<0.0

0127

3.89

259.

4014

.49

5.29

Dec

reas

e

Spre

adin

g Fa

ts

68.0

965

.99

2.10

3.08

Dec

reas

e<0

.001

263.

5624

4.25

19.3

17.

33D

ecre

ase

Vege

tabl

es

00

0n/

aN

o C

hang

en/

a0

00

n/a

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Adu

lts -

Satu

rate

d Fa

t

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 14

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sat

urat

ed F

at (g

/d) o

f adu

lts p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio A

(opt

imis

tic)

Dai

ly In

take

s of

Sat

urat

ed F

at p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)0.

060.

050.

0117

.34

Dec

reas

e<0

.001

0.60

0.45

0.15

25.0

0D

ecre

ase

Bisc

uits

, Cak

es &

Co

nf.

3.21

3.01

0.21

6.42

Dec

reas

e<0

.001

11.6

010

.67

0.93

8.05

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 1.

771.

670.

095.

32D

ecre

ase

<0.0

017.

236.

980.

253.

41D

ecre

ase

Milk

& D

airy

Pr

oduc

ts

4.29

3.70

0.59

13.8

5D

ecre

ase

<0.0

0115

.35

12.5

52.

8018

.23

Dec

reas

e

Brea

kfas

t Cer

eals

0.19

90.

200

0.00

10.

61In

crea

se<0

.001

1.10

1.13

0.03

2.66

Incr

ease

Rice

, Pas

ta &

Sa

vour

ies

0.14

0.12

0.01

10.8

7D

ecre

ase

<0.0

011.

821.

650.

179.

34D

ecre

ase

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.36

0.25

0.11

30.0

0D

ecre

ase

<0.0

012.

171.

011.

1653

.29

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

2.26

1.02

1.24

54.8

7D

ecre

ase

<0.0

018.

114.

084.

0349

.73

Dec

reas

e

Spre

adin

g Fa

ts

2.50

1.96

0.54

21.5

1D

ecre

ase

<0.0

0110

.29

7.93

2.36

22.9

4D

ecre

ase

Vege

tabl

es

00

00

No

Cha

nge

n/a

00

n/a

0N

o C

hang

e

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Adu

lts -

Sodi

um

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 15

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sod

ium

(g/d

) of a

dults

per

food

cat

egor

y, a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sce

nario

A (o

ptim

istic

)

Dai

ly In

take

s of

Sod

ium

per

food

cat

egor

y

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)0.

0015

0.00

190.

0004

24.8

7In

crea

se0.

002

0.01

70.

024

0.01

42.9

4In

crea

se

Bisc

uits

, Cak

es &

Co

nf.

0.04

0.03

0.01

15.8

7D

ecre

ase

<0.0

010.

150.

110.

0322

.28

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

310.

260.

0517

.25

Dec

reas

e<0

.001

1.08

0.88

0.19

18.0

0D

ecre

ase

Milk

& D

airy

Pr

oduc

ts

0.18

0.15

0.03

15.4

8D

ecre

ase

<0.0

010.

630.

570.

0610

.14D

ecre

ase

Brea

kfas

t Cer

eals

0.19

0.12

0.07

35.0

6D

ecre

ase

<0.0

010.

610.

350.

2642

.93

Dec

reas

e

Rice

, Pas

ta &

Sa

vour

ies

0.42

0.13

0.29

69.0

3D

ecre

ase

<0.0

011.

120.

440.

6860

.73

Dec

reas

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.13

0.09

0.03

27.3

0D

ecre

ase

<0.0

010.

420.

290.

1330

.86

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.82

0.58

0.24

29.4

9D

ecre

ase

<0.0

013.

242.

510.

7322

.43

Dec

reas

e

Spre

adin

g Fa

ts

0.09

0.08

0.00

33.

13D

ecre

ase

<0.0

010.

333

0.33

60.

012.

10D

ecre

ase

Vege

tabl

es

0.07

40.

068

0.01

7.41

Dec

reas

e <

0.00

10.

190.

170.

0210

.99

Dec

reas

e

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Adu

lts -

Sodi

um

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 15

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sod

ium

(g/d

) of a

dults

per

food

cat

egor

y, a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sce

nario

A (o

ptim

istic

)

Dai

ly In

take

s of

Sod

ium

per

food

cat

egor

y

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)0.

0015

0.00

190.

0004

24.8

7In

crea

se0.

002

0.01

70.

024

0.01

42.9

4In

crea

se

Bisc

uits

, Cak

es &

Co

nf.

0.04

0.03

0.01

15.8

7D

ecre

ase

<0.0

010.

150.

110.

0322

.28

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

310.

260.

0517

.25

Dec

reas

e<0

.001

1.08

0.88

0.19

18.0

0D

ecre

ase

Milk

& D

airy

Pr

oduc

ts

0.18

0.15

0.03

15.4

8D

ecre

ase

<0.0

010.

630.

570.

0610

.14D

ecre

ase

Brea

kfas

t Cer

eals

0.19

0.12

0.07

35.0

6D

ecre

ase

<0.0

010.

610.

350.

2642

.93

Dec

reas

e

Rice

, Pas

ta &

Sa

vour

ies

0.42

0.13

0.29

69.0

3D

ecre

ase

<0.0

011.

120.

440.

6860

.73

Dec

reas

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.13

0.09

0.03

27.3

0D

ecre

ase

<0.0

010.

420.

290.

1330

.86

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.82

0.58

0.24

29.4

9D

ecre

ase

<0.0

013.

242.

510.

7322

.43

Dec

reas

e

Spre

adin

g Fa

ts

0.09

0.08

0.00

33.

13D

ecre

ase

<0.0

010.

333

0.33

60.

012.

10D

ecre

ase

Vege

tabl

es

0.07

40.

068

0.01

7.41

Dec

reas

e <

0.00

10.

190.

170.

0210

.99

Dec

reas

e

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

Adu

lts -

Suga

r

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 16

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sug

ar (g

/d) o

f adu

lts p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio A

(opt

imis

tic)

Dai

ly In

take

s of

Sug

ar p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)10

.136.

783.

3533

.07

Dec

reas

e<0

.001

49.2

033

.00

16.2

032

.92

Dec

reas

e

Bisc

uits

, Cak

es &

Co

nf.

9.13

9.19

0.07

0.74

Incr

ease

<0.0

0133

.27

33.7

50.

491.

46In

crea

se

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

230.

620.

3916

6.24

Incr

ease

<0.0

010.

962.

771.

8118

8.36

Incr

ease

Milk

& D

airy

Pr

oduc

ts

2.68

2.59

0.09

3.45

Dec

reas

e<0

.001

20.0

119

.190.

824.

09D

ecre

ase

Brea

kfas

t Cer

eals

5.60

5.46

0.14

2.51

Dec

reas

e<0

.001

21.1

819

.10

2.08

9.80

Dec

reas

e

Rice

, Pas

ta &

Sa

vour

ies

0.20

70.

212

0.00

52.

34In

crea

se<0

.001

1.06

1.15

0.09

8.38

Incr

ease

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.83

0.70

0.13

15.3

9D

ecre

ase

<0.0

012.

962.

320.

6421

.62

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

1.66

0.93

0.73

43.9

6D

ecre

ase

<0.0

018.

675.

583.

0935

.60

Dec

reas

e

Spre

adin

g Fa

ts

0.08

680.

0866

0.00

020.

23D

ecre

ase

0.09

10.

380.

370.

013.

13D

ecre

ase

Vege

tabl

es

00

n/a

0N

o C

hang

en/

a0

0n/

a0

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Adu

lts -

Tota

l Fat

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 17

: D

aily

mea

n an

d P9

7.5

inta

kes

of T

otal

Fat

(g/d

) of a

dults

per

food

cat

egor

y, a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sce

nario

A (o

ptim

istic

)

Dai

ly In

take

s of

Tot

al F

at p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (Ex

cl.

Milk

)0.

062

0.05

70.

005

8.03

Dec

reas

e0.

001

0.70

0.60

0.10

14.7

1D

ecre

ase

Bisc

uits

, Cak

es &

C

onf.

5.46

5.27

0.19

3.47

Dec

reas

e<0

.001

19.0

518

.40

0.66

3.45

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishes

4.

704.

760.

071.

45In

crea

se0.

199

19.8

219

.65

0.17

0.84

Dec

reas

e

Milk

& D

airy

Pr

oduc

ts

5.98

5.64

0.34

5.64

Dec

reas

e<0

.001

20.3

719

.86

0.52

2.53

Dec

reas

e

Brea

kfas

t Cer

eals

0.65

0.73

0.07

11.2

2In

crea

se<0

.001

3.12

3.58

0.46

14.6

3In

crea

se

Rice

, Pas

ta &

Sa

vour

ies

0.59

0.58

0.01

1.92

Dec

reas

e<0

.001

3.87

3.78

0.09

2.30

Incr

ease

Savo

ury

Snac

ks

(Incl

. Cris

ps)

2.54

2.63

0.09

3.37

Incr

ease

0.02

110

.139.

660.

474.

65D

ecre

ase

Soup

s, Sa

uces

&

Misc

. Foo

ds

4.43

1.94

2.49

56.15

Dec

reas

e<0

.001

16.0

46.

949.1

156

.76

Dec

reas

e

Spre

adin

g Fa

ts

7.42

7.20

0.23

3.05

Dec

reas

e<0

.001

28.3

226

.58

1.74

6.14

Dec

reas

e

Vege

tabl

es

00

n/a

0N

o C

hang

en/

a0

0n/

a0

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


4.1.2. Scenario A: Teenager Results (13 - 17 years)

An overall decrease between the two time points was recorded for all 5 nutrients, with the greatest decrease in mean and P97.5 intakes recorded for sodium, followed by saturated fat.

• The greatest decrease in Energy intakes was recorded in the ‘Beverages Excl. Milk’ group for both mean & P97.5 intakes

• All food categories recorded a decrease/no change for saturated fat in terms of mean intakes. ‘Milk & Dairy’ and ‘Soups, Sauces & Miscellaneous Foods’ both experienced marked reductions (~57% and ~58%, respectively)

• Sodium recorded a decrease for mean intakes in almost all food categories. ‘Rice, Pasta & Savouries’ recorded a ~56% decrease

• Sugar recorded a ~36% decrease in mean intakes of ‘Soups, Sauces & Miscellaneous Foods’

• A ~61% decrease in Total Fat was recorded for ‘Soups, Sauces & Miscellaneous Foods’, with a similar decrease noted for P97.5 intakes (~61%)

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Teen

ager

s - A

ll N

utrie

nts

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 18

: Dai

ly n

utrie

nt in

take

s of

Iris

h te

enag

e co

nsum

ers

of re

form

ulat

ed p

rodu

cts

(n =

440

) at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio A

(opt

imis

tic)

M

ean

(Mea

n Er

ror)

P97.

5 (P

97.5

Err

or)

Ba

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Tota

l Fat

(g)

18.5

5(0

.51)

17.11

(0.4

6)1.

447.

77D

ecre

ase

<0.

001

48.4

0(4

.77)

43.0

4(2

.79)

5.35

11.0

6D

ecre

ase

Satu

rate

d Fa

t (g)

9.50

(0.3

3)7.

23(0

.21)

2.27

23.9

4D

ecre

ase

<0.0

0125

.70

(2.0

8)18

.87

(1.12

)6.

8326

.57

Dec

reas

e

Ener

gy (k

cal)

429.

25(9

.74)

413.

10(9

.57)

16.15

3.76

Dec

reas

e<0

.001

940.

61(5

6.48

)91

0.88

(48.

95)

29.7

33.

16D

ecre

ase

Suga

r (g)

26.11

(0.8

4)24

.17(0

.79)

1.94

7.44

Dec

reas

e<0

.001

71.8

7(3

.06)

63.9

3(2

.73)

7.94

11.0

5D

ecre

ase

Sodi

um (g

)1.

24(0

.11)

0.76

(0.0

3)0.

4838

.69

Dec

reas

e<0

.001

4.

06(0

.63)

2.68

(0.3

2)1.

3733

.87

Dec

reas

e

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

Tabl

e 19

: Dai

ly n

utrie

nt in

take

s of I

rish

teen

ager

s fro

m th

e to

tal d

iet (

incl

udin

g re

form

ulat

ed p

rodu

cts)

(n =

441

) at b

asel

ine

and

post

-refo

rmul

atio

n fo

r Sce

nario

A (o

ptim

istic

)

M

ean

(Mea

n Er

ror)

P97.

5 (P

97.5

Err

or)

Ba

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Tota

l Fat

(g)

77.3

7(1

.29)

76.0

3(1

.26)

1.34

1.73

Dec

reas

e <

0.00

114

1.39

(6.2

9)13

4.61

(6.5

9)6.

784.

80D

ecre

ase

Satu

rate

d Fa

t (g)

32.9

6(0

.64)

30.6

9(0

.58)

2.27

6.89

Dec

reas

e<0

.001

63.3

72.

43)

58.5

1(1

.75)

4.86

7.67

Dec

reas

e

Ener

gy (k

cal)

1992

.39

(27.

88)

1977

.87

(27.

72)

14.5

20.

73D

ecre

ase

<0.0

0133

03.9

7(8

7.38

)33

03.5

6(8

6.36

)0.

410.

01D

ecre

ase

Suga

r (g)

108.

20(1

.97)

106.

16(1

.94)

2.04

1.89

Dec

reas

e<0

.001

208.

64(1

0.65

)20

0.76

(10.

33)

7.88

3.78

Dec

reas

e

Sodi

um (g

)3.

05(0

.15)

2.57

(0.0

5)0.

4815

.74

Dec

reas

e<0

.001

6.

07(0

.63)

4.91

(0.3

3)1.

1619

.11D

ecre

ase

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Teen

ager

s - E

nerg

y

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 20

: Dai

ly m

ean

and

P97.

5 in

take

s of

Ene

rgy

(kca

l/d) o

f tee

nage

rs p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio A

(opt

imis

tic)

Dai

ly In

take

s of

Ene

rgy

per f

ood

cate

gory

M

ean

Inta

kes

(kca

l/d)

P97.

5 In

take

s (k

cal/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)38

.28

25.6

512

.63

32.9

9D

ecre

ase

<0.0

01

125.

0292

.86

32.16

25.7

2D

ecre

ase

Bisc

uits

, Cak

es &

Con

f. 14

5.15

144.

021.

130.

78D

ecre

ase

<0.0

0141

4.02

409.

514.

511.

09D

ecre

ase

Mea

t, Fi

sh &

Egg

D

ishe

s 54

.03

53.3

60.

671.

25D

ecre

ase

<0.0

0118

7.54

187.

640.

100.

05In

crea

se

Milk

& D

airy

Pro

duct

s 46

.93

42.3

14.

629.

84D

ecre

ase

<0.0

0120

0.13

180.

6319

.50

9.74

Dec

reas

e

Brea

kfas

t Cer

eals

114.

5511

6.31

1.76

1.54

Incr

ease

<0.0

0136

1.02

362.

311.

300.

36In

crea

se

Rice

, Pas

ta &

Sav

ourie

s 78

.21

78.2

30.

030.

04In

crea

se0.

617

247.

8125

0.15

2.34

0.95

Incr

ease

Savo

ury

Snac

ks (I

ncl.

Cris

ps)

46.2

147

.46

1.25

2.70

Incr

ease

0.01

315

5.54

158.

362.

811.

81In

crea

se

Soup

s, S

auce

s &

Mis

c.

Food

s 66

.98

52.5

414

.44

21.5

6D

ecre

ase

<0.0

0128

8.64

309.1

520

.51

7.11

Incr

ease

Spre

adin

g Fa

ts

51.1

050

.42

0.68

1.34

Dec

reas

e0.

018

216.

7820

7.55

9.24

4.26

Dec

reas

e

Vege

tabl

es

00

n/a

0N

o C

hang

en/

a0

0n/

a0

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Teen

ager

s - S

atur

ated

Fat

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 21

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sat

urat

ed F

at (g

/d) o

f tee

nage

rs p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio A

(opt

imis

tic)

Dai

ly In

take

s of

Sat

urat

ed F

at p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)

P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)0.

040.

030.

001

2.54

Dec

reas

e0.

197

0.23

0.21

0.01

6.13

Dec

reas

e

Bisc

uits

, Cak

es &

Co

nf.

4.32

4.12

0.20

4.59

Dec

reas

e<0

.001

13.3

212

.67

0.64

4.81

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 1.

351.

270.

085.

92D

ecre

ase

<0.0

015.

264.

940.

326.

10D

ecre

ase

Milk

& D

airy

Pr

oduc

ts

2.82

1.21

1.61

57.13

Dec

reas

e<0

.001

12.8

15.

147.

6859

.90

Dec

reas

e

Brea

kfas

t Cer

eals

0.24

0.22

0.02

9.85

Dec

reas

e<0

.001

1.13

0.98

0.15

12.9

0D

ecre

ase

Rice

, Pas

ta &

Sa

vour

ies

0.46

0.41

0.05

11.2

3D

ecre

ase

<0.0

013.

152.

810.

3410

.65

Dec

reas

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.32

0.23

0.09

28.3

9D

ecre

ase

<0.0

011.

560.

810.

7548

.08

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

1.85

0.77

1.08

58.4

3D

ecre

ase

<0.0

018.

553.

704.

8556

.77

Dec

reas

e

Spre

adin

g Fa

ts

1.95

1.55

0.40

20.5

9D

ecre

ase

<0.0

018.

206.

172.

0424

.83

Dec

reas

e

Vege

tabl

es

00

n/a

0N

o C

hang

en/

a0

0n/

a0

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Teen

ager

s - S

odiu

m

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 22

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sod

ium

(g/d

) of t

eena

gers

per

food

cat

egor

y, a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sce

nario

A (o

ptim

istic

)

Dai

ly In

take

s of

Sod

ium

per

food

cat

egor

y

M

ean

Inta

kes

(g/d

)

P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)0.

002

0.00

30.

001

23.9

0In

crea

se<0

.001

0.

020.

030.

0150

.00

Incr

ease

Bisc

uits

, Cak

es &

Co

nf.

0.05

0.04

0.01

11.5

5D

ecre

ase

<0.0

010.

160.

140.

0212

.29

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

230.

190.

0416

.78

Dec

reas

e<0

.001

0.81

0.65

0.16

19.4

5D

ecre

ase

Milk

& D

airy

Pr

oduc

ts

0.06

30.

057

0.01

9.52

Dec

reas

e<0

.001

0.41

0.41

00

No

Cha

nge

Brea

kfas

t Cer

eals

0.16

0.12

0.05

29.3

5D

ecre

ase

<0.0

010.

480.

350.

1326

.70

Dec

reas

e

Rice

, Pas

ta &

Sa

vour

ies

0.33

0.15

0.19

56.3

8D

ecre

ase

<0.0

011.

030.

650.

3836

.97

Dec

reas

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.12

0.08

0.04

31.3

1D

ecre

ase

<0.0

010.

370.

260.

1129

.26

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.73

0.52

0.22

29.5

0D

ecre

ase

<0.0

013.

472.

700.

7722

.22

Dec

reas

e

Spre

adin

g Fa

ts

0.06

50.

063

0.00

22.

33D

ecre

ase

<0.0

010.

280.

280.

003

1.04

Dec

reas

e

Vege

tabl

es

0.04

40.

040

0.00

48.

48D

ecre

ase

<0.

001

0.09

00.

087

0.00

33.

33D

ecre

ase

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Teen

ager

s- S

ugar

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 23

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sug

ar (g

/d) o

f tee

nage

rs p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio A

(opt

imis

tic)

Dai

ly In

take

s of

Sug

ar p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)

P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)11

.58

8.60

2.98

25.7

2D

ecre

ase

<0.0

01

39.8

433

.02

6.82

17.12

Dec

reas

e

Bisc

uits

, Cak

es &

Co

nf.

13.4

613

.59

0.13

0.94

Incr

ease

<0.0

0140

.76

41.3

30.

571.

40In

crea

se

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

180.

480.

3016

8.27

Incr

ease

<0.0

010.

701.

831.

1416

3.23

Incr

ease

Milk

& D

airy

Pr

oduc

ts

2.13

2.08

0.05

2.30

Dec

reas

e0.

002

17.8

615

.87

1.99

11.12

Dec

reas

e

Brea

kfas

t Cer

eals

7.10

6.89

0.21

3.03

Dec

reas

e<0

.001

29.9

728

.54

1.43

4.76

Dec

reas

e

Rice

, Pas

ta &

Sa

vour

ies

0.32

0.34

0.02

5.02

Incr

ease

<0.0

011.

791.

840.

052.

56In

crea

se

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.74

0.62

0.12

16.5

2D

ecre

ase

<0.0

012.

792.

360.

4215

.18

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.86

0.55

0.31

35.9

9D

ecre

ase

<0.0

014.

452.

112.

3352

.49

Dec

reas

e

Spre

adin

g Fa

ts

0.06

80.

065

0.00

33.

96D

ecre

ase

<0.0

010.

291

0.29

10

0N

o C

hang

e

Vege

tabl

es

00

n/a

0N

o C

hang

en/

a0

0n/

a0

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Teen

ager

s- S

ugar

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 23

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sug

ar (g

/d) o

f tee

nage

rs p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio A

(opt

imis

tic)

Dai

ly In

take

s of

Sug

ar p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)

P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)11

.58

8.60

2.98

25.7

2D

ecre

ase

<0.0

01

39.8

433

.02

6.82

17.12

Dec

reas

e

Bisc

uits

, Cak

es &

Co

nf.

13.4

613

.59

0.13

0.94

Incr

ease

<0.0

0140

.76

41.3

30.

571.

40In

crea

se

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

180.

480.

3016

8.27

Incr

ease

<0.0

010.

701.

831.

1416

3.23

Incr

ease

Milk

& D

airy

Pr

oduc

ts

2.13

2.08

0.05

2.30

Dec

reas

e0.

002

17.8

615

.87

1.99

11.12

Dec

reas

e

Brea

kfas

t Cer

eals

7.10

6.89

0.21

3.03

Dec

reas

e<0

.001

29.9

728

.54

1.43

4.76

Dec

reas

e

Rice

, Pas

ta &

Sa

vour

ies

0.32

0.34

0.02

5.02

Incr

ease

<0.0

011.

791.

840.

052.

56In

crea

se

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.74

0.62

0.12

16.5

2D

ecre

ase

<0.0

012.

792.

360.

4215

.18

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.86

0.55

0.31

35.9

9D

ecre

ase

<0.0

014.

452.

112.

3352

.49

Dec

reas

e

Spre

adin

g Fa

ts

0.06

80.

065

0.00

33.

96D

ecre

ase

<0.0

010.

291

0.29

10

0N

o C

hang

e

Vege

tabl

es

00

n/a

0N

o C

hang

en/

a0

0n/

a0

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

Teen

ager

s - T

otal

Fat

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 24

: Dai

ly m

ean

and

P97.

5 in

take

s of

Tot

al F

at (g

/d) o

f tee

nage

rs p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio A

(opt

imis

tic)

Dai

ly In

take

s of

Tot

al F

at p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)

P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)0.

0279

0.02

800.

0001

0.32

Incr

ease

0.06

90.

210.

210

0N

o C

hang

e

Bisc

uits

, Cak

es &

Co

nf.

7.33

7.15

0.18

2.46

Dec

reas

e<0

.001

22.17

21.2

90.

883.

98D

ecre

ase

Mea

t, Fi

sh &

Egg

D

ishe

s 3.

603.

650.

051.

50In

crea

se0.

020

13.7

314

.150.

413.

01In

crea

se

Milk

& D

airy

Pr

oduc

ts

1.67

1.41

0.26

15.6

3D

ecre

ase

<0.0

019.

008.

190.

818.

96D

ecre

ase

Brea

kfas

t Ce

real

s0.

760.

780.

022.

38In

crea

se0.

240

3.47

3.26

0.21

6.14

Dec

reas

e

Rice

, Pas

ta &

Sa

vour

ies

1.08

1.05

0.04

3.25

Dec

reas

e<0

.001

6.24

6.03

0.20

3.26

Dec

reas

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

2.33

2.46

0.12

5.20

Incr

ease

0.03

38.

088.

550.

475.

76In

crea

se

Soup

s, S

auce

s &

M

isc.

Foo

ds

3.61

1.40

2.21

61.3

2D

ecre

ase

<0.0

0116

.91

6.52

10.3

961

.44

Dec

reas

e

Spre

adin

g Fa

ts

5.64

5.48

0.15

2.74

Dec

reas

e<0

.001

22.9

522

.30

0.65

2.83

Dec

reas

e

Vege

tabl

es

00

n/a

0N

o C

hang

en/

a0

0n/

a0

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


4.1.3. Scenario A: Children Results (5 - 12 years)

An overall decrease in all nutrients was observed between the two time points, most evident being the decrease in sodium intakes, followed by saturated fat.

• Energy recorded the greatest % and absolute decrease in ‘Beverages excl. Milk’, followed by ‘Soups, Sauces & Miscellaneous Foods’

• Saturated Fat recorded the greatest % decrease in ‘Soups, Sauces & Miscellaneous Foods’, with the greatest absolute decrease in ‘Milk and Dairy Products’

• ‘Rice, Pasta & Savouries’ had the greatest % decrease in Sodium, followed by ‘Savoury Snacks Incl. Crisps’, ‘Soups, Sauces & Miscellaneous Foods’ and ‘Breakfast Cereals’. However, an increase in ‘Beverages Excl. Milk’ was observed (this increase is extremely minor and could be due to variability)

• Sugar intakes decreased notably in ‘Soups, Sauces & Miscellaneous Foods’ and ‘Beverages Excl. Milk’ (by ~ 41% and ~36%)

• The most notable decrease in Total Fat (in terms of both % and absolute decreases) was found in ‘Soups, Sauces & Miscellaneous Foods’ (1.54 g/day and ~62%, respectively)

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Child

ren

- All

Nut

rient

s

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 25

: Dai

ly n

utrie

nt in

take

s of

Iris

h ch

ild c

onsu

mer

s of

refo

rmul

ated

pro

duct

s (n

= 5

94) a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sce

nario

A (o

ptim

istic

)

M

ean

(Mea

n Er

ror)

P9

7.5

(P97

.5

erro

r)

Ba

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Tota

l Fat

(g)

15.2

6(0

.34)

14.2

7(0

.31)

0.99

6.47

Dec

reas

e<0

.001

34.1

8(1

.76)

31.8

0(1

.11)

2.38

6.95

Dec

reas

e

Satu

rate

d Fa

t (g)

8.01

(0.2

0)6.

18(0

.14)

1.82

22.7

7D

ecre

ase

<0.0

0119

.27

(1.4

6)13

.86

(0.5

5)5.

4128

.07

Dec

reas

e

Ener

gy (k

cal)

379.

32(6

.63)

360.

47(6

.23)

18.8

54.

97D

ecre

ase

<0.0

0174

0.31

(29.

55)

711.

56(2

9.72

)28

.75

3.88

Dec

reas

e

Suga

r (g)

25.7

3(0

.73)

22.2

4(0

.60)

3.49

13.5

6D

ecre

ase

<0.0

0174

.05

(4.3

4)60

.11(3

.45)

13.9

418

.83

Dec

reas

e

Sodi

um (g

)0.

88(0

.04)

0.61

(0.0

2)0.

2629

.90

Dec

reas

e<0

.001

2.54

(0.2

9)1.

81(0

.25)

0.73

28.8

4D

ecre

ase

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

Tabl

e 26

: Dai

ly n

utrie

nt in

take

s of

Iris

h ch

ildre

n fr

om th

e to

tal d

iet (

incl

udin

g re

form

ulat

ed p

rodu

cts)

(n =

594

) at b

asel

ine

and

post

-ref

orm

ulat

ion

for

Scen

ario

A (o

ptim

istic

)

M

ean

(Mea

n Er

ror)

P97.

5 (P

97.5

err

or)

Ba

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-

Valu

eBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

Tota

l Fat

(g)

61.8

1(0

.67)

60.8

8(0

.66)

0.93

1.50

Dec

reas

e<0

.001

98.1

0(2

.31)

96.12

(2.0

9)1.

982.

02D

ecre

ase

Satu

rate

d Fa

t (g)

27.9

7(0

.35)

26.14

(0.3

2)1.

836.

54D

ecre

ase

<0.0

0148

.59

(1.4

7)45

.47

(2.0

5)3.

126.

42D

ecre

ase

Ener

gy (k

cal)

1672

.5(1

4.83

)16

53.5

(14.

67)

19.0

01.

14D

ecre

ase

<0.0

0124

44.3

2(3

4.03

)24

24.7

8(3

5.97

)19

.54

0.80

Dec

reas

e

Suga

r (g)

104.

69(1

.38)

101.

19(1

.33)

3.50

3.34

Dec

reas

e<0

.001

182.

26(6

.91)

177.

66(5

.39)

4.60

2.52

Dec

reas

e

Sodi

um (g

)2.

30(0

.03)

2.06

(0.0

3)0.

2410

.43

Dec

reas

e<0

.001

4.47

(0.2

6)3.

71(0

.21)

0.76

17.0

0D

ecre

ase

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Child

ren

- Ene

rgy

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 27

: Dai

ly m

ean

and

P97.

5 in

take

s of

Ene

rgy

(kca

l/d) o

f chi

ldre

n pe

r foo

d ca

tego

ry, a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sce

nario

A (o

ptim

istic

)

Dai

ly In

take

s of

Ene

rgy

(kca

l/d) p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)

P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)43

.38

26.8

316

.55

38.14

Dec

reas

e<0

.001

149.

5010

2.43

47.0

731

.48

Dec

reas

e

Bisc

uits

, Cak

es &

Co

nf.

117.

8811

6.76

1.12

0.95

Dec

reas

e<0

.001

348.

3034

4.86

3.44

0.99

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 49

.62

49.0

00.

621.

25D

ecre

ase

<0.0

0118

5.55

184.

950.

600.

32D

ecre

ase

Milk

& D

airy

Pr

oduc

ts

44.11

40.8

53.

267.

39D

ecre

ase

<0.0

0115

4.10

150.

843.

262.

12D

ecre

ase

Brea

kfas

t Ce

real

s96

.1497

.48

1.33

1.39

Incr

ease

<0.0

0130

5.81

304.

551.

260.

41D

ecre

ase

Rice

, Pas

ta &

Sa

vour

ies

49.7

1949

.715

0.00

40.

01D

ecre

ase

0.12

416

6.59

166.

590

0N

o C

hang

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

36.7

638

.20

1.44

3.92

Incr

ease

<0.0

0111

7.92

121.

463.

543.

00D

ecre

ase

Soup

s, S

auce

s &

M

isc.

Foo

ds

45.7

336

.23

9.50

20.7

7D

ecre

ase

<0.0

0119

8.84

169.

6129

.23

14.7

0D

ecre

ase

Spre

adin

g Fa

ts

38.4

738

.30

0.16

0.43

Dec

reas

e0.

001

119.

9311

8.43

1.50

1.25

Dec

reas

e

Vege

tabl

es

00

n/a

0D

ecre

ase

n/a

00

n/a

0D

ecre

ase

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Child

ren

- Sat

urat

ed F

at

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 28

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sat

urat

ed F

at (g

/d) o

f chi

ldre

n pe

r foo

d ca

tego

ry, a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sce

nario

A (o

ptim

istic

)

Dai

ly In

take

s of

Sat

urat

ed F

at (g

) per

food

cat

egor

y

M

ean

Inta

kes

(g/d

)

P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)0.

036

0.03

50.

0004

1.08

Dec

reas

e0.

303

0.25

0.23

0.02

8.57

Dec

reas

e

Bisc

uits

, Cak

es &

Co

nf.

3.56

3.36

0.20

5.68

Dec

reas

e<0

.001

10.6

410

.18

0.46

4.32

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 1.

291.

230.

064.

63D

ecre

ase

<0.0

015.

024.

940.

081.

63D

ecre

ase

Milk

& D

airy

Pr

oduc

ts

2.90

1.32

1.58

54.4

1D

ecre

ase

<0.0

0110

.90

3.88

7.02

64.4

1D

ecre

ase

Brea

kfas

t Ce

real

s0.

190.

180.

016.

36D

ecre

ase

<0.0

010.

980.

960.

021.

78D

ecre

ase

Rice

, Pas

ta &

Sa

vour

ies

0.24

0.21

0.03

11.0

4D

ecre

ase

<0.0

011.

961.

760.

2010

.24

Dec

reas

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.24

0.18

0.05

23.2

7D

ecre

ase

0.00

11.

220.

670.

5645

.57

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

1.27

0.51

0.75

59.6

4D

ecre

ase

<0.0

015.

802.

263.

5461

.08

Dec

reas

e

Spre

adin

g Fa

ts

1.51

1.19

0.32

21.4

9D

ecre

ase

<0.0

015.

283.

901.

3725

.99

Dec

reas

e

Vege

tabl

es

00

n/a

0N

o C

hang

en/

a0

0n/

a0

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Child

ren

- Sod

ium

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 29

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sod

ium

(g/d

) of c

hild

ren

per f

ood

cate

gory

, at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio A

(opt

imis

tic)

Dai

ly In

take

s of

Sod

ium

(g) p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)

P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)0.

003

0.00

40.

001

29.3

9In

crea

se<0

.001

0.02

0.03

0.00

937

.50

Incr

ease

Bisc

uits

, Cak

es &

Co

nf.

0.04

0.03

0.00

410

.40

Dec

reas

e<0

.001

0.14

0.12

0.01

8.35

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

200.

170.

0313

.66

Dec

reas

e<0

.001

0.67

0.58

0.09

13.9

8D

ecre

ase

Milk

& D

airy

Pr

oduc

ts

0.06

20.

056

0.01

9.27

Dec

reas

e<0

.001

0.30

0.27

0.03

10.4

8D

ecre

ase

Brea

kfas

t Ce

real

s0.

130.

100.

0426

.25

Dec

reas

e<0

.001

0.45

0.32

0.13

28.9

8D

ecre

ase

Rice

, Pas

ta &

Sa

vour

ies

0.21

0.09

0.13

59.2

4D

ecre

ase

<0.0

010.

720.

370.

3548

.94

Dec

reas

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.10

0.07

0.04

33.4

9D

ecre

ase

<0.0

010.

320.

210.

1134

.80

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.52

0.37

0.14

27.5

2D

ecre

ase

<0.0

012.

351.

830.

5222

.22

Dec

reas

e

Spre

adin

g Fa

ts

0.04

80.

047

0.00

12.

16D

ecre

ase

<0.0

010.

140

0.14

30.

003

2.47

Incr

ease

Vege

tabl

es

0.03

00.

028

0.00

39.1

9D

ecre

ase

<0.

001

0.13

00.

126

0.00

43.

33D

ecre

ase

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Child

ren

- Sug

ar

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 30

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sug

ar (g

/d) o

f chi

ldre

n pe

r foo

d ca

tego

ry, a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sce

nario

A (o

ptim

istic

)

Dai

ly In

take

s of

Sug

ar (g

) per

food

cat

egor

y

M

ean

Inta

kes

(g/d

)

P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)12

.177.

784.

4036

.11D

ecre

ase

<0.0

0143

.27

32.11

11.17

25.8

0D

ecre

ase

Bisc

uits

, Cak

es &

Co

nf.

10.7

610

.82

0.05

0.50

Incr

ease

<0.0

0132

.84

32.8

50.

010.

02In

crea

se

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

140.

490.

3524

5.22

Incr

ease

<0.0

010.

532.

001.

4827

9.92

Incr

ease

Milk

& D

airy

Pr

oduc

ts

1.27

61.

278

0.00

20.

14In

crea

se<0

.001

14.15

14.3

50.

191.

35In

crea

se

Brea

kfas

t Ce

real

s6.

165.

960.

203.

25D

ecre

ase

<0.0

0124

.46

23.7

80.

682.

78D

ecre

ase

Rice

, Pas

ta &

Sa

vour

ies

0.18

0.19

0.01

5.27

Incr

ease

<0.0

011.

011.

120.

1111

.13In

crea

se

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.60

0.51

0.09

15.4

8D

ecre

ase

<0.0

012.

031.

700.

3215

.97

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.38

0.23

0.16

40.5

1D

ecre

ase

<0.0

012.

681.

241.

4453

.79

Dec

reas

e

Spre

adin

g Fa

ts

0.05

40.

053

0.00

11.

97D

ecre

ase

<0.0

010.

190.

180.

015.

76D

ecre

ase

Vege

tabl

es

00

n/a

0N

o C

hang

en/

a0

0n/

a0

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Child

ren

- Tot

al F

at

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 31

: Dai

ly m

ean

and

P97.

5 in

take

s of

Tot

al F

at (g

/d) o

f chi

ldre

n pe

r foo

d ca

tego

ry, a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sce

nario

A (o

ptim

istic

)

Dai

ly In

take

s of

Tot

al F

at (g

) per

food

cat

egor

y

M

ean

Inta

kes

(g/d

)

P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-

Valu

eBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

Beve

rage

s (E

xcl.

Milk

)0.

0341

0.03

390.

0002

0.65

Dec

reas

e0.

571

0.23

0.23

00

No

Cha

nge

Bisc

uits

, Cak

es &

Co

nf.

5.92

5.75

0.17

2.84

Dec

reas

e<0

.001

18.16

17.6

30.

522.

89D

ecre

ase

Mea

t, Fi

sh &

Egg

D

ishe

s 3.

463.

500.

041.

16In

crea

se0.

035

13.7

614

.41

0.65

4.71

Incr

ease

Milk

& D

airy

Pr

oduc

ts

1.66

1.49

0.17

10.3

4D

ecre

ase

<0.0

016.

175.

630.

548.

73D

ecre

ase

Brea

kfas

t Cer

eals

0.62

20.

617

0.01

0.92

Dec

reas

e0.

002

2.46

2.43

0.04

1.45

Dec

reas

e

Rice

, Pas

ta &

Sa

vour

ies

0.60

0.58

0.02

3.07

Dec

reas

e<0

.001

3.80

3.68

0.12

3.06

Dec

reas

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

1.83

1.93

0.11

5.88

Incr

ease

<0.0

016.

356.

490.

142.

20In

crea

se

Soup

s, S

auce

s &

M

isc.

Foo

ds

2.49

0.94

1.54

62.0

6D

ecre

ase

<0.0

0111

.46

4.05

7.41

64.6

7D

ecre

ase

Spre

adin

g Fa

ts

4.22

4.16

0.06

1.34

Dec

reas

e<0

.001

13.0

913

.02

0.07

0.50

Dec

reas

e

Vege

tabl

es

00

n/a

0N

o C

hang

en/

a0

0n/

a0

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

/mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


4.1.4. Scenario A: Pre-Schoolers Results (1 - 4 years)

An overall decrease in all 5 nutrients was experienced between the two points, with the greatest decrease evident in sodium intakes, followed by saturated fat.

• Energy intakes decreased most evidently in ‘Beverages Excl. Milk’ and ‘Soups, Sauces & Miscellaneous Foods’ (by ~51% and ~ 21%, respectively). However, an increase was recorded in ‘Meat Fish, Eggs Dishes’, ‘Breakfast Cereals’, ‘Rice, Pasta and Savouries’

• Saturated Fat recorded the greatest absolute decrease in ‘Milk & Dairy products’ (0.66 g/d), while ‘Soups, Sauces & Miscellaneous Foods’ recorded the greatest relative decrease (~57%)

• Sodium recorded the greatest absolute and % decrease in ‘Rice, Pasta and Savouries’ (reducing by ~60%), followed by ‘Savoury Snacks Incl. Crisps (~34%)’. However, ‘Beverages Excl. Milk’ recorded an increase in Sodium intakes (these increases are minor and may be due to variability)

• Sugar intakes decreased most notably in ‘Beverages Excl. Milk’ (~54%), followed by ‘Soups, Sauces & Miscellaneous Foods’ (~42%). However, a marked increase was observed in ‘Meat Fish, Eggs Dishes’. A major contributory factor is due to certain burgers and hams, increasing levels of sugar between the two points and being consumed in high quantities

• Total Fat intakes decreased most evidently in ‘Soups, Sauces & Miscellaneous Foods’ (by ~59%). However, ‘Meat Fish, Eggs Dishes’ experienced increased intakes of approximately 10%

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Pre

Scho

oler

s - A

ll N

utrie

nts

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 32

: Dai

ly n

utrie

nt in

take

s of

Iris

h pr

e-sc

hool

con

sum

ers

of re

form

ulat

ed p

rodu

cts

(n =

498

) at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio A

(o

ptim

istic

)

M

ean

(Mea

n Er

ror)

P97.

5 (P

97.5

err

or

Ba

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-

Valu

eBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

Tota

l Fat

(g)

9.28

(0.2

7)8.

69(0

.24)

0.59

6.37

Dec

reas

e <

0.00

123

.52

(0.8

8)21

.78

(0.8

4)1.

737.

37D

ecre

ase

Satu

rate

d Fa

t (g)

5.02

(0.17

)4.

05(0

.12)

0.97

19.2

7D

ecre

ase

<0.0

0113

.77

(0.5

8)10

.23

(0.4

0)3.

5425

.74

Dec

reas

e

Ener

gy (k

cal)

197.

22(5

.54)

188.

85(4

.99)

8.37

4.24

Dec

reas

e<0

.001

484.

05(2

8.79

)46

9.88

(19.

58)

14.17

2.93

Dec

reas

e

Suga

r (g)

8.71

(0.4

2)7.

86(0

.33)

0.86

9.84

Dec

reas

e<0

.001

29.4

0(2

.85)

25.3

3(1

.74)

4.07

13.8

6D

ecre

ase

Sodi

um (g

)0.

62(0

.08)

0.38

(0.0

2)0.

2438

.68

Dec

reas

e <

0.00

11.

69(0

.21)

1.13

(0.1

0)0.

5633

.01

Dec

reas

e

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

Tabl

e 33

: Dai

ly n

utrie

nt in

take

s of

Iris

h pr

e-sc

hool

con

sum

ers

from

the

tota

l die

t (in

clud

ing

refo

rmul

ated

pro

duct

s) (n

= 5

00) a

t bas

elin

e an

d po

st-

refo

rmul

atio

n fo

r Sce

nario

A (o

ptim

istic

)

M

ean

(Mea

n Er

ror)

P97.

5 (P

97.5

err

or

Ba

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-

Valu

eBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

Tota

l Fat

(g)

41.6

5(0

.54)

41.0

3(0

.54)

0.62

1.49

Dec

reas

e<0

.001

71.15

(2.11

)69

.90

(2.2

3)1.

251.

76D

ecre

ase

Satu

rate

d Fa

t (g)

19.3

9(0

.29)

18.4

4(0

.28)

0.95

4.90

Dec

reas

e<0

.001

35.4

4(0

.96)

34.14

(1.0

2)1.

303.

67D

ecre

ase

Ener

gy

(kca

l)11

38.0

8(1

1.43

)11

29.6

5(1

1.26

)8.

430.

74D

ecre

ase

<0.0

0117

37.3

7(4

9.30

)17

16.6

5(4

9.82

)20

.72

1.19

Dec

reas

e

Suga

r (g)

75.4

3(1

.04)

74.4

3(1

.01)

1.00

1.33

Dec

reas

e0.

0912

7.79

(5.9

9)12

4.47

(5.8

8)0.

670.

51D

ecre

ase

Sodi

um (g

)1.

56(0

.08)

1.31

0.02

0.25

16.0

3D

ecre

ase

<0.

001

2.96

(0.12

)2.

44(0

.09)

0.52

17.5

7D

ecre

ase

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Pre

Scho

oler

s - A

ll N

utrie

nts

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 32

: Dai

ly n

utrie

nt in

take

s of

Iris

h pr

e-sc

hool

con

sum

ers

of re

form

ulat

ed p

rodu

cts

(n =

498

) at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio A

(o

ptim

istic

)

M

ean

(Mea

n Er

ror)

P97.

5 (P

97.5

err

or

Ba

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-

Valu

eBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

Tota

l Fat

(g)

9.28

(0.2

7)8.

69(0

.24)

0.59

6.37

Dec

reas

e <

0.00

123

.52

(0.8

8)21

.78

(0.8

4)1.

737.

37D

ecre

ase

Satu

rate

d Fa

t (g)

5.02

(0.17

)4.

05(0

.12)

0.97

19.2

7D

ecre

ase

<0.0

0113

.77

(0.5

8)10

.23

(0.4

0)3.

5425

.74

Dec

reas

e

Ener

gy (k

cal)

197.

22(5

.54)

188.

85(4

.99)

8.37

4.24

Dec

reas

e<0

.001

484.

05(2

8.79

)46

9.88

(19.

58)

14.17

2.93

Dec

reas

e

Suga

r (g)

8.71

(0.4

2)7.

86(0

.33)

0.86

9.84

Dec

reas

e<0

.001

29.4

0(2

.85)

25.3

3(1

.74)

4.07

13.8

6D

ecre

ase

Sodi

um (g

)0.

62(0

.08)

0.38

(0.0

2)0.

2438

.68

Dec

reas

e <

0.00

11.

69(0

.21)

1.13

(0.1

0)0.

5633

.01

Dec

reas

e

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

Tabl

e 33

: Dai

ly n

utrie

nt in

take

s of

Iris

h pr

e-sc

hool

con

sum

ers

from

the

tota

l die

t (in

clud

ing

refo

rmul

ated

pro

duct

s) (n

= 5

00) a

t bas

elin

e an

d po

st-

refo

rmul

atio

n fo

r Sce

nario

A (o

ptim

istic

)

M

ean

(Mea

n Er

ror)

P97.

5 (P

97.5

err

or

Ba

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-

Valu

eBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

Tota

l Fat

(g)

41.6

5(0

.54)

41.0

3(0

.54)

0.62

1.49

Dec

reas

e<0

.001

71.15

(2.11

)69

.90

(2.2

3)1.

251.

76D

ecre

ase

Satu

rate

d Fa

t (g)

19.3

9(0

.29)

18.4

4(0

.28)

0.95

4.90

Dec

reas

e<0

.001

35.4

4(0

.96)

34.14

(1.0

2)1.

303.

67D

ecre

ase

Ener

gy

(kca

l)11

38.0

8(1

1.43

)11

29.6

5(1

1.26

)8.

430.

74D

ecre

ase

<0.0

0117

37.3

7(4

9.30

)17

16.6

5(4

9.82

)20

.72

1.19

Dec

reas

e

Suga

r (g)

75.4

3(1

.04)

74.4

3(1

.01)

1.00

1.33

Dec

reas

e0.

0912

7.79

(5.9

9)12

4.47

(5.8

8)0.

670.

51D

ecre

ase

Sodi

um (g

)1.

56(0

.08)

1.31

0.02

0.25

16.0

3D

ecre

ase

<0.

001

2.96

(0.12

)2.

44(0

.09)

0.52

17.5

7D

ecre

ase

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

Pre

Scho

oler

s - E

nerg

y

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 34

: Dai

ly m

ean

and

P97.

5 in

take

s of

Ene

rgy

(kca

l/d) o

f pre

-sch

oole

rs p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio A

(opt

imis

tic)

Dai

ly In

take

s of

Ene

rgy

(kca

l/d) p

er fo

od c

ateg

ory

M

ean

Inta

kes

(kca

l/d)

P97.

5 In

take

s (k

cal/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)25

.75

12.5

313

.23

51.3

6D

ecre

ase

<0.

001

100.

2751

.63

48.6

448

.51

Dec

reas

e

Bisc

uits

, Cak

es &

Co

nf.

61.9

660

.74

1.22

1.97

Dec

reas

e<0

.001

198.

7518

4.71

14.0

47.

07D

ecre

ase

Mea

t, Fi

sh &

Egg

D

ishe

s 40

.60

44.0

73.

475.

86In

crea

se<0

.001

130.

8513

7.59

6.74

5.15

Incr

ease

Milk

& D

airy

Pr

oduc

ts

59.9

755

.53

4.44

7.41

Dec

reas

e<0

.001

177.9

415

9.91

18.0

310

.13D

ecre

ase

Brea

kfas

t Cer

eals

56.16

56.7

50.

601.

06In

crea

se<0

.001

171.

5117

2.63

1.11

0.65

Incr

ease

Rice

, Pas

ta &

Sa

vour

ies

46.11

46.3

10.

200.

44In

crea

se0.

461

224.

3221

5.23

9.09

4.05

Dec

reas

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

25.2

225

.140.

080.

32D

ecre

ase

0.27

777

.73

70.0

87.

659.

84D

ecre

ase

Soup

s, S

auce

s &

M

isc.

Foo

ds

36.8

229

.02

7.79

21.16

Dec

reas

e<0

.001

125.

7988

.08

37.7

129

.98

Dec

reas

e

Spre

adin

g Fa

ts

22.5

422

.50

0.04

0.20

Dec

reas

e0.

028

70.3

869

.85

0.54

0.76

Dec

reas

e

Vege

tabl

es

00

n/a

0N

o C

hang

en/

a0

0n/

a0

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Pre

Scho

oler

s - S

atur

ated

Fat

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 35

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sat

urat

ed F

at (g

/d) o

f pre

-sch

oole

rs p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio A

(o

ptim

istic

)

Dai

ly In

take

s of

Sat

urat

ed F

at (g

) per

food

cat

egor

y

M

ean

Inta

kes

(g/d

)

P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)0.

050.

040.

002

4.63

Dec

reas

e0.

371

0.20

00.

199

0.00

10.

28D

ecre

ase

Bisc

uits

, Cak

es &

Co

nf.

1.93

1.74

0.19

9.92

Dec

reas

e<0

.001

6.37

5.79

0.58

9.08

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 1.

051.

030.

022.

18D

ecre

ase

<0.0

013.

673.

440.

236.

23D

ecre

ase

Milk

& D

airy

Pr

oduc

ts

2.83

2.17

0.66

23.2

2D

ecre

ase

<0.0

0110

.136.

323.

8037

.56

Dec

reas

e

Brea

kfas

t Cer

eals

0.13

0.12

0.01

8.66

Dec

reas

e<0

.001

0.59

0.52

0.07

11.7

4D

ecre

ase

Rice

, Pas

ta &

Sa

vour

ies

0.21

0.18

0.02

10.7

2D

ecre

ase

<0.0

011.

621.

340.

2817

.06

Dec

reas

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.13

0.11

0.02

12.7

3D

ecre

ase

<0.0

010.

640.

430.

2133

.23

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.96

0.42

0.55

56.7

4D

ecre

ase

<0.0

013.

441.

641.

8052

.43

Dec

reas

e

Spre

adin

g Fa

ts

0.88

0.69

0.19

21.4

7D

ecre

ase

<0.0

012.

952.

140.

8027

.28

Dec

reas

e

Vege

tabl

es

00

n/a

0N

o C

hang

en/

a0

0n/

a0

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Pre

Scho

oler

s - S

odiu

m

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 36

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sod

ium

(g/d

) of p

re-s

choo

lers

per

food

cat

egor

y, a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sce

nario

A (o

ptim

istic

)

Dai

ly In

take

s of

Sod

ium

(g) p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)

P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)0.

004

0.00

50.

001

19.9

1In

crea

se <

0.00

10.

035

0.03

60.

001

3.59

Incr

ease

Bisc

uits

, Cak

es &

Co

nf.

0.03

0.02

0.00

28.

94D

ecre

ase

<0.0

010.

110.

100.

019.

94D

ecre

ase

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

170.

180.

029.

59In

crea

se<0

.001

0.50

0.71

0.22

43.6

0In

crea

se

Milk

& D

airy

Pr

oduc

ts

0.10

0.09

0.02

15.0

3D

ecre

ase

<0.0

010.

310.

270.

0411

.81

Dec

reas

e

Brea

kfas

t Cer

eals

0.07

0.06

0.02

24.5

0D

ecre

ase

<0.0

010.

240.

180.

0728

.39

Dec

reas

e

Rice

, Pas

ta &

Sa

vour

ies

0.20

0.08

0.12

59.6

9D

ecre

ase

<0.0

010.

920.

380.

5458

.90

Dec

reas

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.07

0.05

0.02

34.4

0D

ecre

ase

<0.0

010.

200.

120.

0837

.94

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.37

0.26

0.10

28.5

5D

ecre

ase

<0.0

011.

210.

860.

3528

.62

Dec

reas

e

Spre

adin

g Fa

ts

0.02

80.

027

0.00

12.

05D

ecre

ase

<0.0

010.

082

0.08

10.

001

1.46

Dec

reas

e

Vege

tabl

es

0.03

20.

030

0.00

26.

19D

ecre

ase

<0.0

01

0.10

0.08

0.02

18.7

5D

ecre

ase

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Pre

Scho

oler

s - S

ugar

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 37

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sug

ar (g

/d) o

f pre

-sch

oole

rs p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio A

(opt

imis

tic)

Dai

ly In

take

s of

Sug

ar (g

) per

food

cat

egor

y

M

ean

Inta

kes

(g/d

)

P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)6.

122.

813.

3154

.04

Dec

reas

e<0

.001

24.7

213

.25

11.4

746

.39

Dec

reas

e

Bisc

uits

, Cak

es &

Co

nf.

5.00

4.96

0.04

0.81

Dec

reas

e<0

.001

16.3

816

.18

0.21

1.26

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

120.

530.

4134

2.82

Incr

ease

<0.0

010.

462.

011.

5533

8.34

Incr

ease

Milk

& D

airy

Pr

oduc

ts

1.86

2.00

0.14

7.55

Incr

ease

<0.0

0110

.41

11.4

41.

039.

88In

crea

se

Brea

kfas

t Cer

eals

3.24

3.16

0.08

2.51

Dec

reas

e<0

.001

10.0

4610

.050

0.00

50.

04In

crea

se

Rice

, Pas

ta &

Sa

vour

ies

0.17

0.21

0.04

25.16

Incr

ease

<0.0

011.

082.

121.

0496

.85

Incr

ease

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.36

0.33

0.03

8.73

Dec

reas

e0.

001

1.54

1.04

0.50

32.3

2D

ecre

ase

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.53

0.31

0.23

42.2

8D

ecre

ase

<0.0

013.

171.

911.

2539

.58

Dec

reas

e

Spre

adin

g Fa

ts

0.03

20.

031

0.00

051.

42D

ecre

ase

0.00

40.

101

0.10

00.

0004

0.36

Dec

reas

e

Vege

tabl

es

00

n/a

0N

o C

hang

en/

a0

0n/

a0

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Pre

Scho

oler

s - T

otal

Fat

Scen

ario

A: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

all c

ompa

nies

mat

ched

eff

orts

by

14 F

DII

mem

bers

(opt

imis

tic)

Tabl

e 38

: Dai

ly m

ean

and

P97.

5 in

take

s of

Tot

al F

at (g

/d) o

f pre

-sch

oole

rs p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio A

(opt

imis

tic)

Dai

ly In

take

s of

Tot

al F

at (g

) per

food

cat

egor

y

M

ean

Inta

kes

(g/d

)

P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)0.

050.

040.

002

4.16

Dec

reas

e0.

408

0.20

00.

199

0.00

10.

28D

ecre

ase

Bisc

uits

, Cak

es &

Co

nf.

3.11

2.96

0.15

4.77

Dec

reas

e<0

.001

10.4

79.

940.

525.

00D

ecre

ase

Mea

t, Fi

sh &

Egg

D

ishe

s 2.

803.

080.

289.

98In

crea

se0.

067

9.81

10.8

71.

0610

.82

Incr

ease

Milk

& D

airy

Pr

oduc

ts

3.64

3.25

0.38

10.5

7D

ecre

ase

<0.0

0110

.09

9.57

0.51

5.08

Dec

reas

e

Brea

kfas

t Ce

real

s0.

460.

460.

0002

0.04

Dec

reas

e0.

560

1.75

1.69

0.07

3.73

Dec

reas

e

Rice

, Pas

ta &

Sa

vour

ies

0.53

0.51

0.02

3.07

Dec

reas

e<0

.001

3.06

2.95

0.10

3.35

Dec

reas

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

1.22

1.15

0.07

5.90

Dec

reas

e 0

.008

4.21

3.71

0.50

11.8

1D

ecre

ase

Soup

s, S

auce

s &

M

isc.

Foo

ds

1.92

0.79

1.13

58.6

6D

ecre

ase

<0.0

016.

453.

103.

3551

.97

Dec

reas

e

Spre

adin

g Fa

ts

2.45

2.43

0.02

0.96

Dec

reas

e0.

115

7.75

7.29

0.46

5.89

Dec

reas

e

Vege

tabl

es

00

n/a

0N

o C

hang

en/

a0

0n/

a0

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


4.2 Scenario B: Conservative estimate of reformulation in the Irish market

Summary of Results: – Average Daily Intakes of Nutrients for Irish Adults, Teenagers, Children & Pre-Schoolers

Scenario B analysis represents a conservative estimate of the impact of FDII reformulation efforts on the Irish population.

• ‘Beverages Excl. Milk’ recorded reductions in Energy and Sugar for all four sub-populations (all significant with 99.9% confidence), with Energy reducing by ~2-3% and Sugar by ~3-4% for all sub-populations

• Sodium was statistically significantly reduced across the greatest number of food categories, reducing by up to ~10% for teenagers (for all food categories combined)

• ‘Spreading Fats’ significantly decreased intakes for all five nutrients for all sub-populations. Adult’s intakes of Energy, Total Fat, Saturated Fat and Sodium were reduced by ~4%. This category recorded statistically significant nutrient reductions more often than any other food category

• ‘Soups, Sauces & Miscellaneous Foods’ also made statistically significant reductions in all nutrients for all sub-populations studied apart from the reduction of sodium intakes for pre-schoolers which was not significant. A ~34% reduction in Saturated Fat intakes for teenagers and a ~34% reduction in Total Fat for children were recorded

• ‘Rice, Pasta & Savouries’ and ‘Breakfast Cereals’ recorded the greatest % reduction for Sodium for all four sub-populations, with ‘Rice, Pasta & Savouries’ recording a ~47% decrease in mean intakes and a ~53% decrease in P97.5 intakes for adults. ‘Soups, Sauces & Miscellaneous Foods’ also recorded marked Sodium reductions

• ‘Biscuits, Cakes & Confectionery’ recorded statistically significant reductions in Total Fat and Saturated Fat mean intakes among all four sub-populations. Additionally, Sodium mean intakes from this subcategory were significantly reduced among children and teenagers and Energy mean intakes were significantly reduced among adults

• ‘Meat Fish & Eggs Dishes’ reduced mean intakes of Sodium for all sub-populations. Additionally, Saturated Fat intakes were reduced from this food category among children and teenagers

• ‘Milk & Dairy Products’ recorded statistically significant reductions for all nutrients for almost all sub-populations. The largest % reductions in mean intakes from this food category were a ~22% (0.52g/d) and a ~28% (0.68g/d) reduction in Saturated Fat among children and teenagers respectively

• ‘Breakfast Cereals’ made statistically significant reductions to intakes of Sugar (~2-3%) and Sodium (up to ~35%) across all sub-populations. Significant decreases in Saturated Fat mean intakes were also observed for teenagers, children and pre-schoolers

• ‘Rice, Pasta & Savouries’ producers made a statistically significant reduction in mean intakes of Sodium, in teenagers, children and a noteworthy ~47% reduction for adults

• ‘Savoury Snacks Incl. Crisps’ recorded statistically significant reductions in Sugar and Sodium for varying sub-populations Sugar mean intakes for teenagers were reduced by >14% and Sodium mean intakes reduced by >5% for pre-schoolers

• As mentioned above, products in the ‘Soups, Sauces & Miscellaneous Foods’ succeeded in reducing all five nutrients. Energy intakes were reduced by >15% (children), Total Fat by up to 34% (children), Saturated Fat up to ~34% (children), Sodium up to ~23% (pre-schoolers) and Sugar by 21% (adults). The only reduction not deemed to be significant with 99.9% confidence was Sodium among pre-schoolers

• The reformulation efforts of ‘Spreading Fats’ also resulted in statistically significant reductions for all five nutrients for all sub-populations. The most marked reductions were observed for adults (i.e. ~4% reductions for Energy, Total Fat and Saturated Fat)

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


4.2.1. Scenario B: Adult Results (18 – 90 years)

Overall, both mean and P97.5 intakes decreased for all five nutrients, with the exception of P97.5 total fat intakes from total diet.

• Energy intakes experienced the greatest absolute decrease in ‘Soups, Sauces & Miscellaneous Foods’, for mean intakes. ‘Breakfast Cereals’ substantially reduced P97.5 intakes

• Saturated Fat recorded the greatest decrease (in terms of a % decrease) in ‘Soups, Sauces & Miscellaneous Foods’ for both mean and P97.5 intakes. ‘Milk & Dairy Products’ recorded the greatest absolute reduction for mean intakes (0.34 g/d). ‘Breakfast Cereals’ and ‘Rice, Pasta & Savouries’ increases in mean intakes

• All food categories recorded a decrease/no change for mean and P97.5 Sodium intakes, with the exception of mean intakes of ‘Beverages excl. Milk’. ‘Rice, Pasta & Savouries’ recorded the most marked decrease, with a ~53% decrease recorded for P97.5 intakes. ‘Breakfast Cereals’ reduced absolute intakes by 0.07g/d

• ‘Soups, Sauces & Miscellaneous Foods’ recorded a ~21% and ~29% reductions in mean and P97.5 Sugar intakes, respectively. However, a number of food categories recorded increases, with ‘Rice, Pasta & Savouries’ recording a ~6% increase in mean intakes

• Total Fat mean intakes decreased by over ~25% in ‘Soups, Sauces & Miscellaneous Foods’, with a similar decrease noted for P97.5 intakes (~28% decrease)

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


All

Nut

rient

s - A

dults

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 39

: Dai

ly n

utrie

nt in

take

s of

Iris

h ad

ult c

onsu

mer

s of

refo

rmul

ated

pro

duct

s (n

= 1

500)

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio B

(con

serv

ativ

e)

M

ean

(Mea

n Er

ror)

P97.

5 (P

97.5

Err

or)

Ba

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Tota

l Fat

(g

/d)

18.3

4(0

.34)

17.8

0(0

.33)

0.54

2.95

Dec

reas

e<0

.001

50.16

(1.7

7)48

.99

(2.2

7)1.

172.

34D

ecre

ase

Satu

rate

d Fa

t (g)

8.60

(0.16

)8.

14(0

.16)

0.46

5.38

Dec

reas

e<0

.001

24.6

2(1

.63)

22.7

2(1

.45)

1.90

7.72

Dec

reas

e

Ener

gy

(kca

l)33

0.22

(5.3

0)32

5.87

(5.3

4)4.

351.

32D

ecre

ase

<0.0

0182

1.18

(27.9

3)81

6.33

(29.

83)

4.85

0.59

Dec

reas

e

Suga

r (g)

12.2

5(0

.34)

12.0

0(0

.34)

0.25

2.06

Dec

reas

e<0

.001

47.2

0(2

.47)

45.4

8(2

.29)

1.72

3.64

Dec

reas

e

Sodi

um (g

)0.

70(0

.01)

0.64

(0.0

1)0.

068.

31D

ecre

ase

<0.0

012.

04(1

.87)

1.87

(0.0

7)0.

178.

16D

ecre

ase

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

Tabl

e 40

: Dai

ly n

utrie

nt in

take

s of

Iris

h ad

ults

from

the

tota

l die

t (in

clud

ing

refo

rmul

ated

pro

duct

s) (n

= 1

500)

at b

asel

ine

and

post

-ref

orm

ulat

ion

for

Scen

ario

B (c

onse

rvat

ive)

M

ean

(Mea

n Er

ror)

P97.

5 (P

97.5

Err

or)

Ba

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Tota

l Fat

(g

)75

.97

(0.7

4)75

.46

(0.7

4)0.

510.

67D

ecre

ase

<0.0

0114

1.75

(2.2

6)14

1.80

(2.0

4)0.

050.

04In

crea

se

Satu

rate

d Fa

t (g)

29.9

9(0

.33)

29.5

2(0

.33)

0.47

1.57

Dec

reas

e<0

.001

60.6

9(1

.85)

60.0

0(1

.65)

0.69

1.14

Dec

reas

e

Ener

gy

(kca

l)20

14.6

3(1

6.32

)20

10.6

0(1

6.33

)4.

030.

20D

ecre

ase

<0.0

0134

70.5

6(6

9.37

)34

63.7

3(7

2.28

)6.

830.

20D

ecre

ase

Suga

r (g)

90.4

1(1

.09)

90.14

(1.0

8)0.

270.

30D

ecre

ase

<0.0

0119

1.72

(3.8

6)19

1.28

(3.9

0)0.

440.

23D

ecre

ase

Sodi

um (g

)2.

60(0

.02)

2.54

(0.0

2)0.

062.

31D

ecre

ase

<0.0

014.

91(0

.10)

4.74

(0.0

9)0.

173.

46D

ecre

ase

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Adu

lts –

Ene

rgy

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 41

: Dai

ly m

ean

and

P97.

5 in

take

s of

Ene

rgy

(kca

l/d) o

f adu

lts p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio B

(con

serv

ativ

e)

Dai

ly In

take

s of

Ene

rgy

per f

ood

cate

gory

M

ean

Inta

kes

(kca

l/d)

P97.

5 In

take

s (k

cal/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)36

.27

35.3

40.

942.

58D

ecre

ase

<0.0

0118

3.35

175.

587.

774.

24D

ecre

ase

Bisc

uits

, Cak

es &

Co

nf.

101.

4610

1.56

0.10

0.09

Dec

reas

e<0

.001

340.

1034

0.88

0.79

0.23

Incr

ease

Mea

t, Fi

sh &

Egg

D

ishe

s 73

.58

73.6

20.

040.

06In

crea

se0.

017

279.

0728

1.57

2.49

0.89

Incr

ease

Milk

& D

airy

Pr

oduc

ts

90.2

987

.28

3.01

3.34

Dec

reas

e<0

.001

294.

3829

1.45

2.92

0.99

Dec

reas

e

Brea

kfas

t Cer

eals

109.

3511

1.97

2.62

2.39

Incr

ease

<0.0

0132

0.85

344.

7223

.87

7.44

Incr

ease

Rice

, Pas

ta &

Sa

vour

ies

83.0

083

.05

0.04

0.05

Incr

ease

0.83

524

7.10

241.

825.

292.

14D

ecre

ase

Savo

ury

Snac

ks

(Incl

. Cris

ps)

64.5

365

.32

0.79

1.22

Incr

ease

0.00

220

4.41

217.

2212

.81

6.27

Incr

ease

Soup

s, S

auce

s &

M

isc.

Foo

ds

36.8

331

.96

4.87

13.2

1D

ecre

ase

<0.0

0115

5.08

132.

9422

.1414

.28

Dec

reas

e

Spre

adin

g Fa

ts

76.9

073

.55

3.35

4.36

Dec

reas

e<0

.001

292.

8028

0.54

12.2

64.

19D

ecre

ase

Vege

tabl

es

24.0

824

.08

00

No

Cha

nge

n/a

72.2

572

.25

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Adu

lts –

Sat

urat

ed F

at

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 42

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sat

urat

ed F

at (g

/d) o

f adu

lts p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio B

(con

serv

ativ

e)

Dai

ly In

take

s of

Sat

urat

ed F

at p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s(E

xcl.

Milk

)0.

0035

0.00

310.

0004

11.4

2D

ecre

ase

0.80

70

00

0N

o C

hang

e

Bisc

uits

, Cak

es &

Co

nf.

2.97

2.92

0.05

1.68

Dec

reas

e<0

.001

10.3

410

.20

0.14

1.37

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 1.

545

1.53

60.

010.

58D

ecre

ase

0.00

36.

296.

290

0N

o C

hang

e

Milk

& D

airy

Pr

oduc

ts

4.39

4.05

0.34

7.65

Dec

reas

e<0

.001

15.7

514

.46

1.29

8.20

Dec

reas

e

Brea

kfas

t Cer

eals

0.19

80.

199

0.00

10.

58In

crea

se<0

.001

1.09

1.12

0.02

2.20

Incr

ease

Rice

, Pas

ta &

Sa

vour

ies

0.35

30.

354

0.00

040.

11In

crea

se0.

554

2.75

2.75

00

No

Cha

nge

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.42

0.40

0.02

3.86

Dec

reas

e0.

016

1.45

1.26

0.19

13.3

4D

ecre

ase

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.97

0.73

0.24

24.5

7D

ecre

ase

<0.0

014.

893.

601.

2926

.34

Dec

reas

e

Spre

adin

g Fa

ts

3.23

3.09

0.14

4.31

Dec

reas

e<0

.001

13.16

13.14

0.01

0.11

Dec

reas

e

Vege

tabl

es

0.03

0.03

00

No

Cha

nge

n/a

0.07

0.07

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Adu

lts -

Sodi

um

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 43

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sod

ium

(g/d

) of a

dults

per

food

cat

egor

y, a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sce

nario

B (c

onse

rvat

ive)

Dai

ly In

take

s of

Sod

ium

per

food

cat

egor

y

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)0.

013

0.01

30.

0000

30.

23In

crea

se0.

182

0.06

0.06

00

No

Cha

nge

Bisc

uits

, Cak

es &

Co

nf.

0.03

60.

035

0.00

13.

45D

ecre

ase

<0.0

010.

140.

130.

017.

86D

ecre

ase

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

354

0.35

30.

002

0.49

Dec

reas

e<0

.001

1.17

71.

175

0.00

20.

17D

ecre

ase

Milk

& D

airy

Pr

oduc

ts

0.16

00.

158

0.00

21.

38D

ecre

ase

<0.0

010.

550.

540.

011.

32D

ecre

ase

Brea

kfas

t Cer

eals

0.19

0.12

0.07

35.12

Dec

reas

e<0

.001

0.61

0.35

0.26

42.9

3D

ecre

ase

Rice

, Pas

ta &

Sa

vour

ies

0.04

0.02

0.02

47.3

0D

ecre

ase

<0.0

010.

430.

210.

2352

.50

Dec

reas

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.08

00.

081

0.00

004

0.06

Incr

ease

<0.0

010.

280.

260.

026.

59D

ecre

ase

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.27

0.23

0.04

14.8

7D

ecre

ase

<0.0

011.

331.

050.

2821

.32

Dec

reas

e

Spre

adin

g Fa

ts

0.09

00.

087

0.00

33.

29D

ecre

ase

<0.0

010.

350.

340.

013.

53D

ecre

ase

Vege

tabl

es

0.10

0.10

0.00

020.

17D

ecre

ase

0.78

90.

300.

300

n/a

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Adu

lts -

Suga

r

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 44

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sug

ar (g

/d) o

f adu

lts p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio B

(con

serv

ativ

e)

Dai

ly In

take

s of

Sug

ar p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)8.

978.

640.

343.

76D

ecre

ase

<0.0

0144

.71

43.8

50.

861.

93D

ecre

ase

Bisc

uits

, Cak

es &

Co

nf.

9.64

9.72

0.08

0.86

Incr

ease

<0.0

0133

.54

32.5

11.

033.

06D

ecre

ase

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

300.

310.

013.

94In

crea

se<0

.001

1.52

1.61

0.09

6.05

Incr

ease

Milk

& D

airy

Pr

oduc

ts

2.77

2.70

0.07

2.44

Dec

reas

e<0

.001

19.9

019

.18

0.72

3.61

Dec

reas

e

Brea

kfas

t Cer

eals

5.61

5.46

0.15

2.62

Dec

reas

e<0

.001

21.11

19.1

02.

019.

53D

ecre

ase

Rice

, Pas

ta &

Sa

vour

ies

0.07

0.08

0.00

56.

36In

crea

se0.

002

0.56

0.56

00

No

Cha

nge

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.30

0.26

0.03

11.7

5D

ecre

ase

0.00

11.

311.

250.

064.

58D

ecre

ase

Soup

s, S

auce

s &

M

isc.

Foo

ds

1.28

1.02

0.27

20.7

9D

ecre

ase

<0.0

016.

874.

911.

9628

.52

Dec

reas

e

Spre

adin

g Fa

ts

0.10

70.

105

0.00

21.

62D

ecre

ase

<0.0

010.

430.

430

0N

o C

hang

e

Vege

tabl

es

0.49

0.49

00

No

Cha

nge

n/a

1.45

1.45

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99.

9% c

onfid

ence

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Adu

lts -

Tota

l Fat

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 45

: Dai

ly m

ean

and

P97.

5 in

take

s of

Tot

al F

at (g

/d) o

f adu

lts p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio B

(con

serv

ativ

e)

Dai

ly In

take

s of

Tot

al F

at p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)0.

006

0.00

60.

0002

2.86

Incr

ease

0.63

80

0.00

60.

010

0N

o C

hang

e

Bisc

uits

, Cak

es &

Co

nf.

5.12

5.08

0.04

0.85

Dec

reas

e<0

.001

17.9

117

.80

0.11

0.63

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 4.

234.

220.

010.

17D

ecre

ase

0.50

817

.36

17.5

30.

171.

01In

crea

se

Milk

& D

airy

Pr

oduc

ts

6.58

6.41

0.17

2.66

Dec

reas

e<0

.001

22.11

22.11

00

No

Cha

nge

Brea

kfas

t Ce

real

s0.

650.

720.

0710

.42

Incr

ease

<0.0

013.

123.

480.

3611

.54

Incr

ease

Rice

, Pas

ta &

Sa

vour

ies

0.94

50.

942

0.00

20.

25D

ecre

ase

0.14

95.

565.

560

0N

o C

hang

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

3.80

3.77

0.03

0.89

Dec

reas

e0.

269

13.5

012

.97

0.53

3.93

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

1.92

1.44

0.48

25.0

2D

ecre

ase

<0.0

019.

226.

642.

5727

.92

Dec

reas

e

Spre

adin

g Fa

ts

8.44

8.10

0.34

4.01

Dec

reas

e<0

.001

32.12

30.9

31.

193.

71D

ecre

ase

Vege

tabl

es

0.20

0.20

00

No

Cha

nge

n/a

0.58

0.58

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99%

con

fiden

ce

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


4.2.2. Scenario B: Teenager Results (13 - 17 years)

Overall, both mean and P97.5 intakes decreased for all five nutrients.

• The greatest decrease in Energy intakes was recorded in ‘Soups, Sauces & Miscellaneous Foods’, in terms of % decreases and for both mean & P97.5 intakes (absolute decreases up to 10.46/d and ~11% decrease for high consumers). ‘Spreading Fats’ recorded the greatest absolute reduction (2.09 g/d)

• All food categories recorded a decrease/no change for Saturated Fat, with the exception of mean intakes for ‘Rice, Pasta & Savouries’ (however, this increase was negligible). ‘Soups, Sauces & Miscellaneous Foods’ recorded ~34% and ~43% reduction for both mean and P97.5 intakes, respectively

• Sodium recorded the greatest % decrease for mean and P97.5 intakes in ‘Breakfast Cereals’ (a ~30% and ~26% decrease, respectively). ‘Soups, Sauces & Miscellaneous’ also recorded a substantial % decrease in terms of mean intakes (~18%) and P97.5 intakes (~25%)

• Sugar recorded a ~16% and ~34% decrease in both mean and P97.5 intakes of ‘Soups, Sauces & Miscellaneous Foods’, respectively. ‘Savoury Snacks incl. Crisps’ also recorded notable decreases for both mean and P97.5 intakes (~14% decrease for both)

• A ~31% decrease in mean intakes of Total Fat was recorded for ‘Soups, Sauces & Miscellaneous Foods’, with a similar decrease noted for P97.5 intakes (~38%)

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Teen

ager

s - A

ll N

utrie

nts

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 46

: Dai

ly n

utrie

nt in

take

s of

Iris

h te

enag

e co

nsum

ers

of re

form

ulat

ed p

rodu

cts

(n =

441

) at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio B

(c

onse

rvat

ive)

M

ean

(Mea

n Er

ror)

P97.

5 (P

97.5

Err

or)

Ba

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Tota

l Fat

(g)

18.7

4(0

.51)

18.3

6(0

.50)

0.37

1.98

Dec

reas

e<0

.001

47.9

8(3

.12)

47.2

8(2

.48)

0.70

1.47

Dec

reas

e

Satu

rate

d Fa

t (g)

8.51

(0.2

5)7.9

7(0

.24)

0.54

6.36

Dec

reas

e<0

.001

22.8

4(1

.65)

21.0

1(1

.31)

1.83

8.02

Dec

reas

e

Ener

gy

(kca

l)42

1.23

(9.3

2)41

9.83

(9.3

9)1.

400.

33D

ecre

ase

0.00

287

7.08

(47.

50)

861.

42(4

4.06

)15

.67

1.79

Dec

reas

e

Suga

r (g)

26.3

3(0

.84)

25.9

8(0

.83)

0.36

1.36

Dec

reas

e<0

.001

70.0

8(3

.00)

69.4

7(3

.41)

0.61

0.88

Dec

reas

e

Sodi

um (g

)0.

67(0

.02)

0.60

(0.0

2)0.

0710

.27

Dec

reas

e<0

.001

1.76

(0.15

)1.

60(0

.08)

0.16

9.17

Dec

reas

eP-

Valu

e <0

.001

den

otes

sig

nific

ant d

iffer

ence

in m

ean

inta

kes w

ith 9

9% c

onfid

ence

Tabl

e 47

: Dai

ly n

utrie

nt in

take

s of

Iris

h te

enag

ers

from

the

tota

l die

t (in

clud

ing

refo

rmul

ated

pro

duct

s) (n

= 4

41) a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sc

enar

io B

(con

serv

ativ

e)

M

ean

(Mea

n Er

ror)

P97.

5 (P

97.5

Err

or)

Ba

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Tota

l Fat

(g)

77.6

7(1

.28)

77.2

4(1

.27)

0.43

0.55

Dec

reas

e<0

.001

136.

52(7

.06)

132.

83(7

.40)

3.69

2.70

Dec

reas

e

Satu

rate

d Fa

t (g)

31.9

1(0

.59)

31.4

2(0

.59)

0.49

1.54

Dec

reas

e<0

.001

59.7

0(1

.28)

59.1

0(1

.36)

0.60

1.01

Dec

reas

e

Ener

gy (k

cal)

1986

.40

(27.

36)

1983

.64

(37.

34)

2.76

0.14

Dec

reas

e<0

.001

3297

.23

(111

.55)

3300

.00

(105

.73)

2.77

0.08

Incr

ease

Suga

r (g)

108.

49(1

.98)

108.

02(1

.89

0.47

0.43

Dec

reas

e<0

.001

206.

48(9

.79)

208.

86(9

.73)

2.38

1.15

Incr

ease

Sodi

um (g

)2.

49(0

.04)

2.41

(0.0

3)0.

083.

21D

ecre

ase

<0.0

014.

32(0

.22)

4.16

(0.16

)0.

163.

70D

ecre

ase

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99%

con

fiden

ce

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Teen

ager

s - E

nerg

y

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 48

: Dai

ly m

ean

and

P97.

5 in

take

s of

Ene

rgy

(kca

l/d) o

f tee

nage

rs p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio B

(con

serv

ativ

e)

D

aily

Inta

kes

of E

nerg

y pe

r foo

d ca

tego

ry

M

ean

Inta

kes

(kca

l/d)

P97.

5 In

take

s (k

cal/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

) 42

.51

41.5

50.

962.

26D

ecre

ase

<0.0

0115

1.61

160.

849.

236.

09In

crea

se

Bisc

uits

, Cak

es &

C

onf.

140.

3814

0.59

0.20

0.15

Incr

ease

<0.0

0140

5.43

404.

171.

260.

31D

ecre

ase

Mea

t, Fi

sh &

Egg

D

ishes

56

.82

57.12

0.30

0.53

Incr

ease

<0.0

0119

6.93

200.

974.

042.

05In

crea

se

Milk

& D

airy

Pr

oduc

ts

48.6

546

.72

1.94

3.98

Dec

reas

e<0

.001

212.

5119

4.07

18.4

48.

68D

ecre

ase

Brea

kfas

t Cer

eals

114.

5811

6.25

1.66

1.45

Incr

ease

<0.0

0136

1.02

362.

311.

300.

36In

crea

se

Rice

, Pas

ta &

Sa

vour

ies

72.4

672

.47

0.02

0.02

Incr

ease

0.87

126

3.20

263.

200

0N

o C

hang

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

61.0

061

.48

0.47

0.78

Incr

ease

0.06

718

9.29

200.

1810

.90

5.76

Incr

ease

Soup

s, Sa

uces

&

Misc

. Foo

ds

23.1

021

.27

1.84

7.95

Dec

reas

e<0

.001

98.9

288

.46

10.4

610

.58

Dec

reas

e

Spre

adin

g Fa

ts

58.8

056

.71

2.09

3.56

Dec

reas

e<0

.001

240.

2823

1.24

9.03

3.76

Dec

reas

e

Vege

tabl

es

14.9

314

.93

00

No

Cha

nge

n/a

30.0

030

.00

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99%

con

fiden

ce

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Teen

ager

s - S

atur

ated

Fat

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 49

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sat

urat

ed F

at (g

/d) o

f tee

nage

rs p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio B

(c

onse

rvat

ive)

Dai

ly In

take

s of

Sat

urat

ed F

at p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

) 0.

001

0.00

10.

0003

33.7

4D

ecre

ase

0.78

20

00

0N

o C

hang

e

Bisc

uits

, Cak

es &

C

onf.

3.99

3.94

0.05

1.27

Dec

reas

e<0

.001

12.6

212

.55

0.07

0.56

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishes

1.

221.

210.

010.

80D

ecre

ase

0.00

14.

754.

630.

112.

42D

ecre

ase

Milk

& D

airy

Pr

oduc

ts

2.46

1.78

0.68

27.5

3D

ecre

ase

<0.0

0111

.06

6.22

4.84

43.7

4D

ecre

ase

Brea

kfas

t Cer

eals

0.25

0.23

0.02

7.35

Dec

reas

e<0

.001

1.25

1.04

0.21

16.7

9D

ecre

ase

Rice

, Pas

ta &

Sa

vour

ies

0.74

10.

742

0.00

10.

12In

crea

se0.

813

4.55

4.55

00

No

Cha

nge

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.39

0.38

0.01

1.87

Dec

reas

e0.

571

1.36

1.27

0.09

6.96

Dec

reas

e

Soup

s, Sa

uces

&

Misc

. Foo

ds

0.63

0.42

0.22

34.3

5D

ecre

ase

<0.0

012.

941.

671.

2643

.02

Dec

reas

e

Spre

adin

g Fa

ts

2.59

2.50

0.08

3.19

Dec

reas

e<0

.001

11.4

211

.42

00

No

Cha

nge

Vege

tabl

es

0.02

0.02

00

No

Cha

nge

n/a

0.03

0.03

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99%

con

fiden

ce

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Teen

ager

s - S

odiu

m

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 50

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sod

ium

(g/d

) of t

eena

gers

per

food

cat

egor

y, a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sce

nario

B (c

onse

rvat

ive)

Dai

ly In

take

s of

Sod

ium

per

food

cat

egor

y

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

) 0.

009

0.00

90.

0000

10.

09In

crea

se0.

945

0.03

998

0.03

995

0.00

003

0.07

Dec

reas

e

Bisc

uits

, Cak

es &

Co

nf.

0.04

60.

045

0.00

12.

41D

ecre

ase

<0.0

010.

165

0.16

00.

005

3.17

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

273

0.27

20.

001

0.52

Dec

reas

e<0

.001

0.89

0.90

0.01

0.63

Incr

ease

Milk

& D

airy

Pr

oduc

ts

0.05

70.

056

0.00

11.

29D

ecre

ase

<0.0

010.

430.

430

0N

o C

hang

e

Brea

kfas

t Cer

eals

0.16

0.12

0.05

29.8

6D

ecre

ase

<0.0

010.

470.

350.

1225

.51

Dec

reas

e

Rice

, Pas

ta &

Sa

vour

ies

0.06

0.05

0.01

16.4

2D

ecre

ase

<0.0

010.

330.

320.

013.

91D

ecre

ase

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.08

40.

080

0.00

44.

85D

ecre

ase

<0.0

010.

270.

250.

027.

21D

ecre

ase

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.20

0.17

0.04

18.4

3D

ecre

ase

<0.0

010.

910.

680.

2224

.71

Dec

reas

e

Spre

adin

g Fa

ts

0.07

0.06

0.00

22.

49D

ecre

ase

<0.0

010.

282

0.27

70.

005

1.62

Dec

reas

e

Vege

tabl

es

0.06

0.06

00

No

Cha

nge

0.99

0.13

0.13

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99%

con

fiden

ce

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Teen

ager

s - S

ugar

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 51

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sug

ar (g

/d) o

f tee

nage

rs p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio B

(con

serv

ativ

e)

Dai

ly In

take

s of

Sug

ar p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s(E

xcl.

Milk

) 10

.93

10.4

80.

444.

06D

ecre

ase

<0.0

0142

.67

40.3

92.

285.

34D

ecre

ase

Bisc

uits

, Cak

es &

Co

nf.

14.1

014

.24

0.14

1.03

Incr

ease

<0.0

0141

.38

41.9

20.

531.

29In

crea

se

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

230.

250.

016.

41In

crea

se<0

.001

0.95

1.08

0.13

13.5

0In

crea

se

Milk

& D

airy

Pr

oduc

ts

3.44

3.41

0.03

0.97

Dec

reas

e<0

.001

19.7

119

.24

0.47

2.41

Dec

reas

e

Brea

kfas

t Cer

eals

7.09

6.89

0.20

2.83

Dec

reas

e<0

.001

29.9

728

.54

1.43

4.76

Dec

reas

e

Rice

, Pas

ta &

Sa

vour

ies

0.11

50.

113

0.00

21.

80D

ecre

ase

0.22

0.64

0.64

0.00

30.

50D

ecre

ase

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.31

0.27

0.04

14.2

9D

ecre

ase

<0.0

011.

301.

120.

1813

.56

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.58

0.49

0.09

16.0

2D

ecre

ase

<0.0

012.

951.

931.

0134

.36

Dec

reas

e

Spre

adin

g Fa

ts

0.09

0.08

0.00

33.

18D

ecre

ase

<0.0

010.

470.

470

0N

o C

hang

e

Vege

tabl

es

0.30

0.30

00

No

Cha

nge

n/a

0.60

0.60

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99%

con

fiden

ce

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Teen

ager

s - T

otal

Fat

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 52

: Dai

ly m

ean

and

P97.

5 in

take

s of

Tot

al F

at (g

/d) o

f tee

nage

rs p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio B

(con

serv

ativ

e)

Dai

ly In

take

s of

Tot

al F

at p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

) 0.

0010

30.

0010

20.

0000

11.

24D

ecre

ase

0.65

30.

000.

000

0N

o C

hang

e

Bisc

uits

, Cak

es &

Co

nf.

6.94

6.89

0.05

0.71

Dec

reas

e<0

.001

21.0

120

.95

0.05

0.26

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 3.

363.

380.

020.

55In

crea

se0.

356

12.5

912

.44

0.15

1.21

Dec

reas

e

Milk

& D

airy

Pr

oduc

ts

2.76

2.65

0.11

3.90

Dec

reas

e<0

.001

10.8

69.

721.

1410

.47

Dec

reas

e

Brea

kfas

t Cer

eals

0.75

0.78

0.02

3.09

Incr

ease

0.00

13.

453.

590.

143.

92In

crea

se

Rice

, Pas

ta &

Sa

vour

ies

1.60

1.59

0.00

20.

13D

ecre

ase

0.30

18.

748.

920.

182.

02In

crea

se

Savo

ury

Snac

ks

(Incl

. Cris

ps)

3.49

3.57

0.09

2.45

Incr

ease

0.01

011

.74

12.17

0.42

3.62

Incr

ease

Soup

s, S

auce

s &

M

isc.

Foo

ds

1.19

0.82

0.37

31.13

Dec

reas

e<0

.001

4.92

3.06

1.86

37.7

7D

ecre

ase

Spre

adin

g Fa

ts

6.49

6.25

0.24

3.70

Dec

reas

e<0

.001

26.8

025

.76

1.04

3.89

Dec

reas

e

Vege

tabl

es

0.12

0.12

00

No

Cha

nge

n/a

0.24

0.24

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


4.2.3. Scenario B: Children Results (5 - 12 years)

Both mean and P97.5 intakes decreased for all 5 nutrients, based on intakes of consumers only of reformulated products and from total diet.

• Energy recorded the greatest % and absolute decrease in ‘Soups, Sauces & Miscellaneous Foods’, for both mean and P97.5 intakes, with decreases of up to 25%

• The majority of food categories recorded decreases/no changes for Saturated Fat mean and P97.5 intakes, with the exception of ‘Rice, Pasta & Savouries’ mean intakes and P97.5 intakes for ‘Spreading Fats’. ‘Soups, Sauces & Miscellaneous Foods’ recorded the greatest % decrease (~34% for P97.5 intakes), while ‘Milk & Dairy Products’ recorded the greatest absolute reduction (0.5 g/d and 1.58 g/d for mean and P97.5 intakes, respectively)

• ‘Breakfast Cereals’ recorded the most marked decrease in Sodium intakes, with a ~27-29% decrease recorded for both mean and P97.5 intakes. ‘Soups, Sauces & Miscellaneous Foods’ also recorded marked reductions

• Sugar mean and P97.5 intakes decreased most notably in ‘Soups, Sauces & Miscellaneous Foods’ (by ~ 13% and 24%, respectively). However, ‘Meat, Fish & Egg Dishes’ recorded up to a ~6% increase (for P97.5 intakes)

• A ~34% decrease in Total Fat intakes was recorded for the ‘Soups, Sauces & Miscellaneous Foods’ category, with even greater decreases noted for P97.5 intakes (~42%). ‘Breakfast Cereals’ recorded an increase in mean intakes, but a decrease in P97.5 intakes

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Child

ren

- All

Nut

rient

s

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 53

: Dai

ly n

utrie

nt in

take

s of

Iris

h ch

ild c

onsu

mer

s of

refo

rmul

ated

pro

duct

s (n

= 5

94) a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sce

nario

B (c

onse

rvat

ive)

M

ean

(Mea

n Er

ror)

P97.

5 (P

97.5

Err

or)

Ba

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Tota

l Fat

(g)

15.6

0(0

.33)

15.3

1(0

.33)

0.29

1.87

Dec

reas

e<0

.001

33.5

80(1

.46)

33.5

75(1

.40)

0.00

50.

01D

ecre

ase

Satu

rate

d Fa

t (g)

7.28

(0.17

)6.

84(0

.16)

0.44

6.06

Dec

reas

e<0

.001

16.4

5(0

.82)

15.6

1(0

.91)

0.85

5.14

Dec

reas

e

Ener

gy (k

cal)

375.

58(6

.47)

373.

85(6

.43)

1.73

0.46

Dec

reas

e<0

.001

718.

68(3

9.64

)71

6.90

(42.

16)

1.78

0.25

Dec

reas

e

Suga

r (g)

26.5

1(0

.74)

26.1

8(0

.73)

0.32

1.21

Dec

reas

e<0

.001

77.3

6(5

.68)

76.2

6(5

.72)

1.11

1.43

Dec

reas

e

Sodi

um (g

)0.

56(0

.01)

0.51

(0.0

1)0.

059.

37D

ecre

ase

<0.0

011.

35(0

.08)

1.29

(0.11

)0.

064.

69D

ecre

ase

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99%

con

fiden

ce

Tabl

e 54

: Dai

ly n

utrie

nt in

take

s of

Iris

h ch

ildre

n fr

om th

e to

tal d

iet (

incl

udin

g re

form

ulat

ed p

rodu

cts)

(n =

441

) at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio

B (c

onse

rvat

ive)

M

ean

(Mea

n Er

ror)

P97.

5 (P

97.5

Err

or)

Ba

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Tota

l Fat

(g)

62.2

0(0

.67)

61.8

9(0

.67)

0.31

0.50

Dec

reas

e<0

.001

98.2

9(1

.61)

97.4

1(1

.72)

0.88

0.90

Dec

reas

e

Satu

rate

d Fa

t (g)

27.2

3(0

.33)

26.7

9(0

.33)

0.44

1.62

Dec

reas

e<0

.001

46.3

1(1

.82)

45.4

8(1

.96)

0.83

1.79

Dec

reas

e

Ener

gy (k

cal)

1669

.42

(14.

73)

1666

.97

(14.

70)

2.45

0.15

Dec

reas

e<0

.001

2443

.51

(39.

60)

2443

.23

(43.

26)

0.28

0.01

Dec

reas

e

Suga

r (g)

105.

56(1

.41)

105.

11(1

.40)

0.45

0.43

Dec

reas

e<0

.001

187.

74(7

.43)

186.

16(7

.98)

1.58

0.84

Dec

reas

e

Sodi

um (g

)2.

02(0

.02)

1.96

(0.0

2)0.

062.

97D

ecre

ase

<0.0

013.

42(0

.12)

3.31

(0.12

)0.

113.

22D

ecre

ase

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99%

con

fiden

ce

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Child

ren

- Ene

rgy

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 55

: Dai

ly m

ean

and

P97.

5 in

take

s of

Ene

rgy

(kca

l/d) o

f chi

ldre

n pe

r foo

d ca

tego

ry, a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sce

nario

B (c

onse

rvat

ive)

Dai

ly In

take

s of

Ene

rgy

per f

ood

cate

gory

M

ean

Inta

kes

(kca

l/d)

P97.

5 In

take

s (k

cal/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)45

.58

44.6

60.

922.

03D

ecre

ase

<0.0

0117

4.36

174.

790.

430.

25In

crea

se

Bisc

uits

, Cak

es &

Co

nf.

114.

3011

4.43

0.10

0.09

Incr

ease

<0.0

0133

7.78

337.

620.

790.

23D

ecre

ase

Mea

t, Fi

sh &

Egg

D

ishe

s 49

.85

49.8

30.

040.

06D

ecre

ase

0.21

419

5.54

195.

452.

490.

89D

ecre

ase

Milk

& D

airy

Pr

oduc

ts

48.0

546

.191.

863.

87D

ecre

ase

<0.0

0118

9.71

175.

0514

.66

7.73

Dec

reas

e

Brea

kfas

t Cer

eals

96.16

97.3

72.

622.

39In

crea

se<0

.001

305.

8130

4.55

23.8

77.

44D

ecre

ase

Rice

, Pas

ta &

Sa

vour

ies

44.8

744

.98

0.04

0.05

Incr

ease

0.13

116

0.67

160.

670

0N

o C

hang

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

50.0

350

.60

0.79

1.22

Incr

ease

0.00

214

5.29

150.

5112

.81

6.27

Incr

ease

Soup

s, S

auce

s &

M

isc.

Foo

ds

13.5

811

.51

2.07

15.2

2D

ecre

ase

<0.0

0161

.95

46.5

715

.38

24.8

3D

ecre

ase

Spre

adin

g Fa

ts

44.5

643

.57

0.99

2.23

Dec

reas

e<0

.001

139.

9713

5.47

4.50

3.21

Dec

reas

e

Vege

tabl

es

10.7

010

.70

00

No

Cha

nge

n/a

35.0

635

.06

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99%

con

fiden

ce

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Child

ren

- Sat

urat

ed F

at

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 56

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sat

urat

ed F

at (g

/d) o

f chi

ldre

n pe

r foo

d ca

tego

ry, a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sce

nario

B (c

onse

rvat

ive)

Dai

ly In

take

s of

Sat

urat

ed F

at p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)0.

0008

730.

0008

720.

0000

010.

16D

ecre

ase

0.82

80.

020

0.02

0N

o C

hang

e

Bisc

uits

, Cak

es &

Co

nf.

3.36

3.32

0.04

1.20

Dec

reas

e<0

.001

10.2

810

.120.

161.

53D

ecre

ase

Mea

t, Fi

sh &

Egg

D

ishe

s 1.

071.

060.

010.

84D

ecre

ase

<0.0

014.

334.

320.

010.

34D

ecre

ase

Milk

& D

airy

Pr

oduc

ts

2.38

1.86

0.52

21.8

9D

ecre

ase

<0.0

018.

176.

591.

5819

.32

Dec

reas

e

Brea

kfas

t Cer

eals

0.20

0.19

0.00

0.58

Dec

reas

e<0

.001

1.05

0.97

0.02

2.20

Dec

reas

e

Rice

, Pas

ta &

Sa

vour

ies

0.40

107

0.40

113

0.00

040.

11In

crea

se0.

990

2.78

2.78

00

No

Cha

nge

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.31

0.30

0.01

3.02

Dec

reas

e0.

047

1.02

0.95

0.07

6.80

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.38

0.26

0.12

31.8

1D

ecre

ase

<0.0

012.

091.

370.

7134

.21

Dec

reas

e

Spre

adin

g Fa

ts

2.05

2.00

0.06

2.72

Dec

reas

e<0

.001

6.92

7.14

0.21

3.07

Incr

ease

Vege

tabl

es

0.01

0.01

00

No

Cha

nge

n/a

0.04

0.04

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99%

con

fiden

ce

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Child

ren

- Sod

ium

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 57

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sod

ium

(g/d

) of c

hild

ren

per f

ood

cate

gory

, at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio B

(con

serv

ativ

e)

Dai

ly In

take

s of

Sod

ium

per

food

cat

egor

y

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)0.

0117

60.

0118

00.

0000

30.

23In

crea

se0.

117

0.05

250.

0525

00

No

Cha

nge

Bisc

uits

, Cak

es &

Co

nf.

0.03

70.

036

0.00

11.

96D

ecre

ase

<0.0

010.

118

0.11

70.

0001

0.10

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

233

0.23

20.

001

0.40

Dec

reas

e<0

.001

0.77

0.76

0.01

0.85

Dec

reas

e

Milk

& D

airy

Pr

oduc

ts

0.06

70.

066

0.00

11.

16D

ecre

ase

<0.0

010.

320.

310.

013.

06D

ecre

ase

Brea

kfas

t Cer

eals

0.13

0.10

0.04

26.8

4D

ecre

ase

<0.0

010.

450.

320.

1328

.98

Dec

reas

e

Rice

, Pas

ta &

Sa

vour

ies

0.04

0.03

0.01

22.3

0D

ecre

ase

<0.0

010.

240.

200.

0416

.86

Dec

reas

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.08

0.07

0.00

004

0.06

Dec

reas

e<0

.001

0.24

0.22

0.01

5.74

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.13

0.11

0.03

20.7

9D

ecre

ase

<0.0

010.

650.

520.

1320

.37

Dec

reas

e

Spre

adin

g Fa

ts

0.04

90.

048

0.00

12.

36D

ecre

ase

<0.0

010.

151

0.15

30.

002

1.15

Incr

ease

Vege

tabl

es

0.04

490.

0447

0.00

020.

55D

ecre

ase

n/a

0.15

0.15

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99%

con

fiden

ce

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Child

ren

- Sug

ar

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 58

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sug

ar (g

/d) o

f chi

ldre

n pe

r foo

d ca

tego

ry, a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sce

nario

B (c

onse

rvat

ive)

Dai

ly In

take

s of

Sug

ar p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)11

.62

11.2

90.

342.

92D

ecre

ase

<0.0

0144

.08

44.3

60.

280.

64In

crea

se

Bisc

uits

, Cak

es &

Co

nf.

11.4

511

.56

0.08

0.86

Incr

ease

<0.0

0133

.43

34.9

41.

524.

53In

crea

se

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

230.

240.

013.

94In

crea

se<0

.001

0.85

0.87

0.09

6.05

Dec

reas

e

Milk

& D

airy

Pr

oduc

ts

2.99

2.98

0.01

0.18

Dec

reas

e<0

.001

18.0

817

.62

0.46

2.54

Dec

reas

e

Brea

kfas

t Cer

eals

6.14

5.99

0.15

2.42

Dec

reas

e<0

.001

24.6

824

.190.

492.

00D

ecre

ase

Rice

, Pas

ta &

Sa

vour

ies

0.05

80.

059

0.00

016.

36In

crea

se0.

497

0.40

0.40

00

No

Cha

nge

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.28

0.26

0.02

8.66

Dec

reas

e<0

.001

1.08

0.97

0.11

10.19

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.31

0.27

0.04

13.4

9D

ecre

ase

<0.0

011.

711.

300.

4123

.84

Dec

reas

e

Spre

adin

g Fa

ts

0.06

10.

060

0.00

11.

73D

ecre

ase

<0.0

010.

194

0.19

10.

003

1.76

Dec

reas

e

Vege

tabl

es

0.22

0.22

00

No

Cha

nge

n/a

0.74

0.74

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Child

ren

- Tot

al F

at

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 59

: Dai

ly m

ean

and

P97.

5 in

take

s of

Tot

al F

at (g

/d) o

f chi

ldre

n pe

r foo

d ca

tego

ry, a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sce

nario

B (c

onse

rvat

ive)

Dai

ly In

take

s of

Tot

al F

at p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

)0.

0010

0.00

080.

0002

2.86

Dec

reas

e0.

750

00

0N

o C

hang

e

Bisc

uits

, Cak

es &

Co

nf.

5.69

5.66

0.03

0.57

Dec

reas

e<0

.001

17.2

917

.20

0.09

0.55

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 2.

972.

960.

010.

18D

ecre

ase

0.03

12.4

212

.41

0.17

1.01

Dec

reas

e

Milk

& D

airy

Pr

oduc

ts

2.78

2.67

0.11

4.08

Dec

reas

e<0

.001

8.42

8.42

00

No

Cha

nge

Brea

kfas

t Ce

real

s0.

620.

630.

0710

.42

Incr

ease

0.67

2.64

2.43

0.36

11.5

4D

ecre

ase

Rice

, Pas

ta &

Sa

vour

ies

0.88

50.

884

0.00

10.

06D

ecre

ase

0.15

5.44

5.44

00

No

Cha

nge

Savo

ury

Snac

ks

(Incl

. Cris

ps)

2.75

2.77

0.02

0.82

Dec

reas

e0.

128.

538.

640.

111.

32D

ecre

ase

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.78

0.51

0.27

34.13

Dec

reas

e<0

.001

4.16

2.39

1.76

42.3

8D

ecre

ase

Spre

adin

g Fa

ts

4.90

4.79

0.11

2.25

Dec

reas

e<0

.001

15.4

214

.72

0.71

4.58

Dec

reas

e

Vege

tabl

es

0.09

0.09

00

No

Cha

nge

n/a

0.30

0.30

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


4.2.4. Scenario B: Pre-schoolers Results (1 - 4 years)

Both mean and P97.5 intakes decreased for all 5 nutrients, based on intakes of consumers only of reformulated products and from total diet.

• ‘Soups, Sauces & Miscellaneous Foods’ recorded the greatest absolute and % Energy reduction. Absolute decreases of 1.74g/d and 15.44 g/d and ~12% and a ~21% were recorded for mean and P97.5 intakes, respectively

• Saturated Fat recorded a ~31% decrease in ‘Soups, Sauces & Miscellaneous Foods’ for both mean and P97.5 intakes. ‘Milk & Dairy Products’ recorded a 8.53% mean decrease at P97.5 intake level (0.62g/d decrease)

• Sodium recorded the greatest % decrease in ‘Breakfast Cereals’ (reducing by ~24% for mean intakes). ‘Rice, Pasta & Savouries’ decreased P97.5 intakes by ~41%, followed by ‘Soups, Sauces & Miscellaneous Foods’ (~36%). ‘Beverages Excl. Milk’ recorded a small increase in mean sodium intakes (these increases are minor and may be due to variability)

• Sugar intakes decreased most in ‘Soups, Sauces & Miscellaneous Foods’ (~24% for mean intakes). ‘Savoury Snacks’ recorded a ~6% decrease in mean intakes

• Total Fat intakes decreased most evidently in ‘Soups, Sauces & Miscellaneous Foods’ (by ~28% and ~36% for mean and P97.5 intakes, respectively)

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Pre

Scho

oler

s - A

ll N

utrie

nts

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 60

: Dai

ly n

utrie

nt in

take

s of

Iris

h pr

e-sc

hool

con

sum

ers

of re

form

ulat

ed p

rodu

cts

(n =

500

) at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio B

(c

onse

rvat

ive)

M

ean

(Mea

n Er

ror)

P97.

5 (P

97.5

Err

or)

Ba

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Tota

l Fat

(g)

9.15

(0.2

6)8.

97(0

.26)

0.19

2.03

Dec

reas

e<0

.001

23.0

8(1

.07)

22.6

7(1

.18)

0.41

1.77

Dec

reas

e

Satu

rate

d Fa

t (g)

4.60

(0.15

)4.

38(0

.13)

0.22

4.81

Dec

reas

e<0

.001

12.5

5(0

.85)

11.4

4(0

.72)

1.11

8.82

Dec

reas

e

Ener

gy

(kca

l)19

1.54

(5.17

)19

0.50

(5.16

)1.

050.

55D

ecre

ase

<0.0

0146

6.86

(27.

84)

484.

63(3

0.72

)17

.76

3.80

Incr

ease

Suga

r (g)

9.62

(0.4

3)9.

52(0

.42)

0.10

1.07

Dec

reas

e<0

.001

30.2

0(1

.92)

29.8

5(1

.88)

0.36

1.18

Dec

reas

e

Sodi

um (g

)0.

37(0

.01)

0.34

(0.0

1)0.

038.

07D

ecre

ase

<0.0

011.

02(0

.08)

0.90

(0.0

7)0.

1110

.99

Dec

reas

eP-

Valu

e <0

.001

den

otes

sig

nific

ant d

iffer

ence

in m

ean

inta

kes w

ith 9

9% c

onfid

ence

Tabl

e 61

: Dai

ly n

utrie

nt in

take

s of

Iris

h pr

e-sc

hool

ers

from

the

tota

l die

t (in

clud

ing

refo

rmul

ated

pro

duct

s) (n

= 5

00) a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sc

enar

io B

(con

serv

ativ

e)

M

ean

(Mea

n Er

ror)

P97.

5 (P

97.5

Err

or)

Ba

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Tota

l Fat

(g)

41.5

0(0

.54)

41.3

0(0

.54)

0.20

0.48

Dec

reas

e<0

.001

70.4

1(2

.05)

70.3

2(2

.33)

0.09

0.13

Dec

reas

e

Satu

rate

d Fa

t (g)

19.0

0(0

.28)

18.7

8(0

.28)

0.22

1.16

Dec

reas

e<0

.001

35.2

6(1

.21)

34.3

8(1

.27)

0.88

2.50

Dec

reas

e

Ener

gy (k

cal)

1133

.18

(11.

27)

1131

.69

(11.

25)

1.49

0.13

Dec

reas

e<0

.001

1732

.65

(43.

67)

1730

.07

(44.

37)

2.58

0.15

Dec

reas

e

Suga

r (g)

76.3

0(1

.06)

76.16

(1.0

6)0.

140.

18D

ecre

ase

<0.0

0113

2.65

(6.4

2)13

0.97

(6.3

8)1.

681.

27D

ecre

ase

Sodi

um (g

)1.

30(0

.02)

1.27

(0.0

2)0.

032.

31D

ecre

ase

<0.0

012.

32(0

.09)

2.26

(0.0

8)0.

062.

59D

ecre

ase

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99%

con

fiden

ce

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Pre

Scho

oler

s - E

nerg

y

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 62

: Dai

ly m

ean

and

P97.

5 in

take

s of

Ene

rgy

(kca

l/d) o

f pre

-sch

oole

rs p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio B

(c

onse

rvat

ive)

Dai

ly In

take

s of

Ene

rgy

per f

ood

cate

gory

M

ean

Inta

kes

(kca

l/d)

P97.

5 In

take

s (k

cal/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

) 22

.36

21.8

10.

552.

46D

ecre

ase

<0.0

0190

.76

85.5

05.

265.

79D

ecre

ase

Bisc

uits

, Cak

es &

Co

nf.

59.4

559

.37

0.08

0.14

Dec

reas

e0.

5619

5.11

195.

110

0N

o C

hang

e

Mea

t, Fi

sh &

Egg

D

ishe

s 39

.70

39.6

80.

020.

05D

ecre

ase

0.77

122.

0612

2.06

00

No

Cha

nge

Milk

& D

airy

Pr

oduc

ts

59.8

358

.75

1.09

1.81

Dec

reas

e<0

.001

175.

4817

0.06

5.41

3.08

Dec

reas

e

Brea

kfas

t Cer

eals

56.1

856

.74

0.56

1.00

Incr

ease

<0.0

0117

1.54

173.

061.

530.

89In

crea

se

Rice

, Pas

ta &

Sa

vour

ies

41.6

541

.53

0.12

0.28

Dec

reas

e0.

2519

7.08

200.

213.

131.

59In

crea

se

Savo

ury

Snac

ks(In

cl. C

risps

) 32

.32

32.5

30.

200.

63In

crea

se0.

7598

.69

98.6

90

0N

o C

hang

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

14.7

513

.02

1.74

11.7

6D

ecre

ase

<0.0

0173

.09

57.6

515

.44

21.13

Dec

reas

e

Spre

adin

g Fa

ts

25.9

925

.43

0.56

2.15

Dec

reas

e<0

.001

79.4

478

.44

1.00

1.26

Dec

reas

e

Vege

tabl

es

9.79

9.79

00

No

Cha

nge

n/a

27.7

427

.74

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99%

con

fiden

ce

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Pre

Scho

oler

s - S

atur

ated

Fat

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 63

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sat

urat

ed F

at (g

/d) o

f pre

-sch

oole

rs p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio B

(c

onse

rvat

ive)

Dai

ly In

take

s of

Sat

urat

ed F

at p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

) 0.

0011

0.00

130.

0002

13.5

9In

crea

se0.

541

0.00

0.00

00

No

Cha

nge

Bisc

uits

, Cak

es &

Co

nf.

1.80

1.78

0.03

1.54

Dec

reas

e<0

.001

6.29

6.09

0.20

3.17

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

840.

830.

011.

39D

ecre

ase

0.02

92.

882.

760.

134.

36D

ecre

ase

Milk

& D

airy

Pr

oduc

ts

2.51

2.33

0.17

6.84

Dec

reas

e<0

.001

7.27

6.65

0.62

8.53

Dec

reas

e

Brea

kfas

t Cer

eals

0.13

0.12

0.01

4.65

Dec

reas

e<0

.001

0.62

0.59

0.03

5.30

Dec

reas

e

Rice

, Pas

ta &

Sa

vour

ies

0.35

30.

354

0.00

10.

19In

crea

se0.

990

2.19

2.19

00

No

Cha

nge

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.17

0.18

0.00

31.

57In

crea

se0.

677

0.63

0.61

0.02

3.29

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.42

0.29

0.13

30.7

5D

ecre

ase

<0.0

012.

141.

470.

6731

.32

Dec

reas

e

Spre

adin

g Fa

ts

1.18

1.15

0.03

2.45

Dec

reas

e<0

.001

3.97

3.96

0.01

0.28

Dec

reas

e

Vege

tabl

es

0.01

0.01

00

No

Cha

nge

n/a

0.03

0.03

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99%

con

fiden

ce

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Pre

Scho

oler

s - S

odiu

m

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 64

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sod

ium

(g/d

) of p

re-s

choo

lers

per

food

cat

egor

y, a

t bas

elin

e an

d po

st-r

efor

mul

atio

n fo

r Sce

nario

B (c

onse

rvat

ive)

Dai

ly In

take

s of

Sod

ium

per

food

cat

egor

y

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

) 0.

005

0.00

50.

0001

1.73

Incr

ease

0.31

20.

0260

0.02

600

0N

o C

hang

e

Bisc

uits

, Cak

es &

Co

nf.

0.02

230.

0217

0.00

12.

64D

ecre

ase

0.00

20.

0847

0.08

480.

0002

0.19

Incr

ease

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

184

0.18

30.

001

0.62

Dec

reas

e0.

001

0.56

00.

565

0.00

40.

75In

crea

se

Milk

& D

airy

Pr

oduc

ts

0.09

50.

093

0.00

11.

33D

ecre

ase

<0.0

010.

297

0.29

70

0N

o C

hang

e

Brea

kfas

t Cer

eals

0.07

0.06

0.02

23.8

2D

ecre

ase

<0.0

010.

250.

180.

0624

.65

Dec

reas

e

Rice

, Pas

ta &

Sa

vour

ies

0.03

0.02

0.01

23.3

6D

ecre

ase

0.00

20.

270.

160.

1141

.05

Dec

reas

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.06

0.05

0.00

35.

13D

ecre

ase

<0.0

010.

160.

150.

016.

37D

ecre

ase

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.13

0.10

0.03

22.7

1D

ecre

ase

0.00

20.

720.

460.

2636

.27

Dec

reas

e

Spre

adin

g Fa

ts

0.02

90.

028

0.00

12.

63D

ecre

ase

<0.0

010.

090.

080.

001

1.31

Dec

reas

e

Vege

tabl

es

0.04

0.04

00

Incr

ease

n/a

0.12

0.12

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99%

con

fiden

ce

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Pre

Scho

oler

s - S

ugar

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 65

: Dai

ly m

ean

and

P97.

5 in

take

s of

Sug

ar (g

/d) o

f pre

-sch

oole

rs p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio B

(con

serv

ativ

e)

Dai

ly In

take

s of

Sug

ar p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

) 5.

775.

620.

162.

70D

ecre

ase

<0.0

0122

.44

19.9

72.

4710

.99

Dec

reas

e

Bisc

uits

, Cak

es &

Co

nf.

5.73

5.75

0.02

0.38

Incr

ease

0.02

318

.1418

.10

0.04

0.20

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 0.

180.

190.

005

2.52

incr

ease

0.00

30.

600.

640.

047.

01In

crea

se

Milk

& D

airy

Pr

oduc

ts

2.75

2.78

0.02

0.76

Incr

ease

<0.0

0114

.95

14.9

60.

002

0.01

Incr

ease

Brea

kfas

t Cer

eals

3.23

3.15

0.08

2.49

Dec

reas

e<0

.001

10.4

310

.80

0.37

3.58

Incr

ease

Rice

, Pas

ta &

Sa

vour

ies

0.06

00.

063

0.00

35.

14In

crea

se0.

111

0.35

0.39

0.04

12.5

0In

crea

se

Savo

ury

Snac

ks

(Incl

. Cris

ps)

0.20

0.19

0.01

6.20

Dec

reas

e0.

444

0.92

0.84

0.09

9.24

Dec

reas

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.45

0.34

0.11

23.9

1D

ecre

ase

<0.0

012.

742.

000.

7427

.06

Dec

reas

e

Spre

adin

g Fa

ts

0.03

60.

035

0.00

11.

66D

ecre

ase

<0.0

010.

100.

100

0N

o C

hang

e

Vege

tabl

es

0.20

0.20

00

No

Cha

nge

n/a

0.58

0.58

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99%

con

fiden

ce

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


Pre

Scho

oler

s - T

otal

Fat

Scen

ario

B: I

mpa

ct o

n Co

nsum

ers

of R

efor

mul

ated

Pro

duct

s if

refo

rmul

atio

n w

as c

ondu

cted

by

14 F

DII

mem

bers

onl

y (c

onse

rvat

ive)

Tabl

e 66

: Dai

ly m

ean

and

P97.

5 in

take

s of

Tot

al F

at (g

/d) o

f pre

-sch

oole

rs p

er fo

od c

ateg

ory,

at b

asel

ine

and

post

-ref

orm

ulat

ion

for S

cena

rio B

(con

serv

ativ

e)

Dai

ly In

take

s of

Tot

al F

at p

er fo

od c

ateg

ory

M

ean

Inta

kes

(g/d

)P9

7.5

Inta

kes

(g/d

)

Food

Cat

egor

yBa

selin

ePo

st-

Refo

rmul

atio

nA

bsol

ute

Chan

ge%

Cha

nge

P-Va

lue

Base

line

Post

-Re

form

ulat

ion

Abs

olut

e Ch

ange

% C

hang

e

Beve

rage

s (E

xcl.

Milk

) 0.

001

0.00

20.

0004

25.6

1In

crea

se0.

490

0.02

0.05

0.03

102.

07In

crea

se

Bisc

uits

, Cak

es &

Co

nf.

2.97

2.94

0.02

0.83

Dec

reas

e<0

.001

10.4

110

.10

0.31

3.02

Dec

reas

e

Mea

t, Fi

sh &

Egg

D

ishe

s 2.

352.

360.

010.

25In

crea

se0.

514

8.08

8.40

0.32

3.94

Incr

ease

Milk

& D

airy

Pr

oduc

ts

3.77

3.68

0.09

2.32

Dec

reas

e<0

.001

10.8

610

.51

0.35

3.23

Dec

reas

e

Brea

kfas

t Cer

eals

0.47

0.46

0.00

20.

49D

ecre

ase

0.41

91.

781.

770.

002

0.13

Dec

reas

e

Rice

, Pas

ta &

Sa

vour

ies

0.79

00.

786

0.00

40.

48D

ecre

ase

0.22

04.

534.

530

0N

o C

hang

e

Savo

ury

Snac

ks

(Incl

. Cris

ps)

1.60

1.62

0.02

1.52

Incr

ease

0.56

45.

595.

590

0N

o C

hang

e

Soup

s, S

auce

s &

M

isc.

Foo

ds

0.78

0.56

0.22

27.9

8D

ecre

ase

<0.0

014.

112.

631.

4836

.08

Dec

reas

e

Spre

adin

g Fa

ts

2.86

2.80

0.06

2.21

Dec

reas

e<0

.001

8.88

8.76

0.12

1.39

Dec

reas

e

Vege

tabl

es

0.08

0.08

00

No

Cha

nge

n/a

0.24

0.24

00

No

Cha

nge

P-Va

lue

<0.0

01 d

enot

es s

igni

fican

t diff

eren

ce in

mea

n in

take

s with

99%

con

fiden

ce

4. A

vera

ge D

aily

Inta

kes o

f Nut

rient

s for

Irish

A

dults

, Tee

nage

rs, C

hild

ren

& P

re-S

choo

lers


References

1. World Health Organisation (WHO) (2014). Mapping salt reduction initiatives in the WHO European Region. Available at: http://www.euro.who.int/__data/assets/pdf_file/0009/186462/Mapping-salt-reduction-initiatives-in-the-WHO-European-Region.pdf

2. World Health Organisation (WHO) (2014). Draft Guideline: Sugars intake for adults and children. Available at: http://www.who.int/nutrition/sugars_public_consultation/en/

3. The Food Safety Authority of Ireland (FSAI). Salt and Health. Available at: https://www.fsai.ie/science_and_health/salt_and_health.html

4. Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, 6th Summary Edition. Cambridge: Royal Society of Chemistry.

5. Holland B, Welch AA, Unwin I, Buss DH, Paul AA and Southgate DAT (1995). McCance and Widdowson’s The Composition of Foods, 5th Summary Edition. Cambridge: Royal Society of Chemistry.

6. Irish Universities Nutrition Alliance (IUNA). Available at: www.iuna.net

7. McNamara, C; Naddy, B; Rohan D. and Sexton, J. (2003). Design, development and validation of software for modelling dietary exposure to food chemicals and nutrients. Food Additives and Contaminants: Part A, 20(1), S8 – S26.

The FDII/Creme GlobalReformulation Project

Estimating the impact ofreformulation by 14 FDIImembers on the Irish population

Food and Drink Industry Ireland, 2016 84/86 Lower Baggot Street, Dublin 2www.ibec.ie Tel: (01) 605 1500Fax: (01) 638 1500

The FDII/C

reme G

lobal Reformulation Project

Reformulation Project · Table 4: Description of intake statistics used in the present...

Documents

Transcript of Reformulation Project · Table 4: Description of intake statistics used in the present...