Evidence mapPaperPMID 42437693Full record

ArticleAsia Pacific journal of clinical nutrition2026

Development of a nutrient profiling scoring system for Thai meals: a prototype for healthier meal choices in Thailand.

Pakpadsorn Sarachantapong, Pimnapanut Sridonpai, Orada Chansa, Pornnutcha Sopawong, Wantanee Kriengsinyos

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Article in Asia Pacific journal of clinical nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

5 authors.

Pakpadsorn SarachantapongHealth and Nutrition Promotion Section, Ajinomoto Co., (Thailand) Ltd., Bangkok, Thailand.
Pimnapanut SridonpaiHuman Nutrition Unit, Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand.
Orada ChansaHealth and Nutrition Promotion Section, Ajinomoto Co., (Thailand) Ltd., Bangkok, Thailand.
Pornnutcha SopawongBioinformatics and Computational Biology Program, Chulalongkorn University, Bangkok, Thailand.
Wantanee KriengsinyosHuman Nutrition Unit, Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand. Email: wantanee.krieng@mahidol.ac.th.

Funding

Ajinomoto Co., Inc.
6 · The paper itself

Abstract

BACKGROUND AND

objectivesIn Thailand, meals are commonly consumed as combinations of multiple dishes, yet no established nutritional criteria exist to evaluate the healthfulness of meals. This study aimed to develop healthy meal criteria for Thai diets using a nutrient profile model. METHODS AND STUDY

designThe Nutrient Profiling System for Meals (NPS-M) was developed with six nutritional components: energy, protein, vegetables, total fat, added sugar, and sodium. A scoring algorithm was created. Meal combinations were considered healthier if they achieved scores ≥70%, with no zero score in any one component. A total of 72,149 meals were constructed and evaluated. Criterion validity was assessed by comparing NPS-M with the Nutrient-Rich Foods Index 6.3 (NRF6.3), Health Star Rating (HSR), and Thailand's Healthier Choice logo for ready-to-eat foods (HCL-RTE) using Spearman's rank correlation.

resultsThe median NPS-M score of all meal combinations was 58 (interquartile range: 45.0-72.0). After excluding meals with zero scores in any component, 10,148 meals (14.1% of total) remained. Among these, 7,252 meals (10.1% of total) achieved scores ≥70%. Sodium was a predominant limiting factor, disqualifying 80% of meals. Criterion validity test-ing showed moderate correlation with NRF6.3 (ρ = 0.566, p <0.001), moderate reverse correlation with HSR (ρ = -0.527, p <0.001), and strong correlation with HCL-RTE (ρ = 0.796, p <0.001).

conclusionsThe NPS-M provides a practical framework for evaluating meal healthfulness in the Thai context. The model has potential for use in restaurants, canteens, and public health programs to improve meal quality and support healthier diets in Thailand.

Indexed as

Diet, HealthyFood PreferencesMealsNutritive ValueHumansThailandhealthy environmenthealthy meal criterianutrient profilenutrition labellingThai food

Identifiers

PMID42437693
PMCPMC13357020

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.