Dietary Risk Reduction Projects in Industrial Foods in Iran

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AMINI MARYAM; DOUSTMOHAMMADIAN AAZAM; RANJBAR MANSOUR

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Journal: SRPH JOURNAL OF FUNDAMENTAL SCIENCES AND TECHNOLOGY Year:2021 | Volume:3 | Issue:1 Page(s): 1-4

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Title

Dietary Risk Reduction Projects in Industrial Foods in Iran

Author(s)

AMINI MARYAM | DOUSTMOHAMMADIAN AAZAM | RANJBAR MANSOUR | Issue Writer Certificate

Keywords

NCD

Dietary risk reduction

Initiative

Surveillance

Monitoring

Evaluation

Abstract

Non-communicable diseases (NCD) are the major cause of death worldwide. High intake of salt, sugar and fat are known as main risk factors for NCD. To address the issue some projects have been implemented in the country. This study aimed to seek for the Initiatives targeting salt, sugar, and fat reduction in industrial foods and the status of implementation of food labeling. Meanwhile, we searched for studies which evaluated the above mentioned projects. Methods: We conducted an extensive review in domestic sources namely reports of national plans, protocols, dissertations, and progress reports of ongoing and terminated projects as well as rules and standards of Iran Food and Drug Administration (IFDA) and Institute of Standards and Industrial Research of Iran (ISIRI). Findings: There were several main projects in the country regarding reduction of dietary risk factors in industrial foods. Traffic light food labeling scheme and restrictions on imports of palm oil or food containing it, with support from food producers and revision of food standards were main interventions which were implemented by IFDA and ISIRI, respectively. In another project implemented by National Nutrition & Food Technology Research Institute (NNFTRI) the previously mentioned projects were evaluated. Results of other related projects are presented, as well. Conclusion: Some important steps have taken to reduce the rate of NCDs in the country. However, to achieve the goal of 25% reduction in NCDs by 2025, having a Surveillance, Monitoring and Evaluation (SME) plan is highly suggested to supports policymakers to take decision timely and correctly towards the enhancement of the effectiveness of the program.

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APA: Copy

AMINI, MARYAM, DOUSTMOHAMMADIAN, AAZAM, & RANJBAR, MANSOUR. (2021). Dietary Risk Reduction Projects in Industrial Foods in Iran. SRPH JOURNAL OF FUNDAMENTAL SCIENCES AND TECHNOLOGY, 3(1 ), 1-4. SID. https://sid.ir/paper/381783/en

Vancouver: Copy

AMINI MARYAM, DOUSTMOHAMMADIAN AAZAM, RANJBAR MANSOUR. Dietary Risk Reduction Projects in Industrial Foods in Iran. SRPH JOURNAL OF FUNDAMENTAL SCIENCES AND TECHNOLOGY[Internet]. 2021;3(1 ):1-4. Available from: https://sid.ir/paper/381783/en

IEEE: Copy

MARYAM AMINI, AAZAM DOUSTMOHAMMADIAN, and MANSOUR RANJBAR, “Dietary Risk Reduction Projects in Industrial Foods in Iran,” SRPH JOURNAL OF FUNDAMENTAL SCIENCES AND TECHNOLOGY, vol. 3, no. 1 , pp. 1–4, 2021, [Online]. Available: https://sid.ir/paper/381783/en

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