Comparative study of the nutritional quality of ultra-processed products according to three nutrient profile models

Yarleque Veliz J.E.; Palomino Quispe L.P.; Antón Huiman J.C.; Rojas Apolinario E.M. · Nutricion Clinica y Dietetica Hospitalaria (2026) · DOI: 10.12873/461yarleque

Resumen

Introduction: Introduction: Nutrient profiling is a methodological tool designed to identify and inform the public about the content of critical nutrients in processed or industrialized foods, with the aim of promoting healthier food choices and reducing consumption. Objective: To compare the nutritional quality of ultraprocessed products sold in public educational institutions in the El Agustino district of Lima, Peru, between October and December 2024, using three nutrient profiling models. Methods: This quantitative, non-experimental, cross-sectional, descriptive-comparative study included a sample of 145 ultra-processed products. Data was collected using a data collection form with photographic documentation of the products’ nutrition labels. The nutritional quality of ultra-processed products was assessed for critical nutrients using the Peruvian MAP model, the PAHO model, and the WHO Regional Office for Europe’s Nutritional Profile Model. To compare the three nutrient profile models, Kendall’s W test was performed, with a significance level of p < 0.05. Results: Of the products analyzed, 36.2% did not comply with the MAP model; 38.9% with the PAHO model; and 61.1% with the European model. Regarding the critical nutrient sodium, 19.3% of the sample did not comply with the MAP model; 21.4% with the PAHO model; and 82.1% with the European model. Regarding the critical nutrient sugar, 64.8% did not comply with the MAP model; 72.4% with the PAHO model; and 90.3% with the European model. Regarding the critical nutrient of saturated fats, 57.2% did not meet the MAP model, 60% the PAHO model, and 71.7% the European model. When analyzing the critical nutrient of trans fats, 3.5% did not meet the MAP model, 2.1% the PAHO model, and 0% the European model. Comparing the nutritional quality results of the three nutrient profile models yielded a p-value <0.05. Conclusions: The comparative analysis identified the WHO model for Europe as the system with the greatest sensitivity for detecting excess sodium, sugars, and saturated fats in ultra-processed foods, compared to the more permissive Peruvian MAP model. These findings highlight the need to review the parameters used in the Peruvian nutritional profile model, with the aim of strengthening its capacity to protect public health and optimizing its usefulness as a tool to facilitate informed decision-making by consumers.

Instituciones: Universidad Nacional Mayor de San Marcos