题   目：A  Randomized trial to evaluate the impact of Singapore’s forthcoming Nutri-Grade front-of-pack beverage label on food and  beverage purchases

嘉   宾：Soye Shin，Senior  Research Fellow，Duke-NUS  Medical School

主持人：李淑雯，助理教授，上海交通大学安泰经济与管理学院

时   间：2023年4月7日（周五）12:40-14:10

地   点：上海交通大学（徐汇校区）安泰经济与管理学院A507

内容简介：

Background:  The epidemic of non-communicable diseases (NCDs) is a growing concern  worldwide and Singapore is no exception to this global trend. As part of  measures to address this concern, the Singapore government will implement a  mandatory color-coded front-of-package (FOP) nutrition label for beverages,  called Nutri-Grade (NG), which will complement the existing FOP label,  Healthier Choice Symbol (HCS) logos, currently displayed on select food and  beverage items. NG grades beverages on a four-point scale, A (healthiest) to D  (least healthy), in terms of sugar and saturated fat levels. This study aimed  to evaluate the effectiveness of the NG label on nutritional quality of  pre-packaged beverages using a fully functional online grocery store. Methods:  We conducted a 2-arm crossover trial involving actual purchases with 138  participants randomly exposed to: 1) Control with HCS logos displayed on  qualifying items; 2) Similar to Control except that all beverages displayed  the NG label. The effects of the NG label were estimated using a linear  mixed-effects model that addresses correlations between repeated measures and  accommodates missing data. Results: We found that the NG label encouraged  consumers to choose beverages with higher ratings. This led to a reduction in  sugar from beverages purchased by 1.51 g [95% CI: -2.68, -0.34] per serving  but was not effective at reducing saturated fat purchased (-0.009 g [95% CI:  -0.22, 0.20]) per serving or improvements in overall diet quality, measured by  the weighted (by the number of servings) average Nutri-Score value ranging  from 1 to 5 (-0.024 [95% CI: -0.13, 0.08]).   Conclusions: Results suggest that the Nutri-Grade label is likely to  reduce sugar purchased from beverages. However, to improve overall diet  quality in Singapore, additional measures will be needed.

演讲人简介：

Dr. Soye  Shin received her PhD in Agricultural and Applied Economics from the  University of Georgia, US, in 2019. Broadly, she is interested in examining  factors around individuals’ decision-making  and how the resulting knowledge can be used to enhance the welfare of  communities including marginalized groups. She had extensive experience with  conducting fieldwork and applying both economic theory and econometrics  techniques to secondary data in order to answer interesting research questions  such as the effects of risk preferences on insurance demand, welfare effects  of non-alcoholic beverage quality, the role of food preferences in nutrition  intake. At Duke-NUS, she is leveraging these skillsets to better understand  the multifaceted mechanisms underlying individual health-related behavior and  provide scientific evidence for improving population health. Many of her  studies involve randomized trials to test cost-effective interventions aimed  at improving diet quality that include taxes, labels, and behavioral nudges  such as real-time feedback and showing healthier products upfront to shoppers,  using a fully functional online grocery store, NUSMart, that she developed  with her colleagues. These studies have been published in high-impact  journals. Ongoing research is to estimate the sustained effects of a  multicomponent intervention on diet quality and examine the effects of  peer-comparison and loss aversion tendency on promoting healthier food  choices, both of which will provide important policy implications for  Singapore’s food policies.

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