Table 2.
Estimated impact of moderating, substituting and reformulating discretionary foods or beverages on mean population intake of target nutrients.
| Moderation of All Discretionary Foods by 50% | Moderation of All Discretionary Beverages by 50% | Replacement of All Discretionary Foods with All Core Foods 2 | Replacement of Discretionary Beverages with Water, or Fruit and Vegetable Juices 3 | Reformulate All Discretionary Foods 4 | Reformulate All Discretionary Beverages 5 | |
|---|---|---|---|---|---|---|
| Grams (g) | 3248.3 | 3080.9 | 3306.9 | 3357.3 | 3331.2 | 3329.5 |
| Energy (kJ) | 7610.8 | 8276 | 7924.3 | 8293.9 | 8592.2 | 8513.9 |
| Saturated fat (g) (% E 1) | 22.0 (10.9%) | 27.6 (12.6%) | 22.9 (10.9%) | 27.6 (12.5%) | 22.0 (9.6%) | 27.7 (12.3) |
| Added sugars (g) (% E) | 38.0 (8.4%) | 41.3 (8.4%) | 38.3 (8.1%) | 41.3 (8.3%) | 44.3 (8.6%) | 46.0 (9.0) |
| Sodium (mg) | 2032.1 | 2399.7 | 2118.7 | 2408.8 | 2271.2 | 2429.8 |
| Alcohol (g) (% E) | 14.4 (5.5%) | 7.2 (2.6%) | 14.4 (5.3%) | 7.2 (2.6%) | 14.4 (4.9%) | 10.8 (3.7) |
1 Modelled nutrient percentage of total energy intake; 2 Replacement of 50% of all discretionary foods with all core foods (including milk) based on a replacement ratio; 3 Replacement of 50% of discretionary beverages with water, or fruit and vegetable juices based on a replacement ratio; 4 Reformulate all discretionary foods by replacing 50% saturated fat with equivalent gram of unsaturated fat, reducing added sugars by 25% and reducing sodium by 20%; 5 Reformulate all discretionary beverages by reducing added sugars by 25% and reducing sodium by 20% and reducing alcohol by 25%.