Many people aim to start the year off with healthier food choices. But how do you choose between seemingly similar foods, snacks or beverages? How does a bagel with cream cheese compare to toast topped with avocado, for instance? Or a protein-based shake compared to a smoothie packed with fruits? Or two chicken dishes, prepared in different ways?
As nutrition scientists who have spent our entire careers studying how different foods influence health, our team at Tufts University has created a new food rating system, the Food Compass, that could help consumers and others make informed choices about these kinds of questions.
Many such systems exist and are widely used around the globe. Each one combines facts about different nutritional aspects of foods to provide an overall measure of healthfulness, which can be communicated to consumers through package labels or shelf tags. They can also be used to help guide product reformulations or socially conscious investment goals for investors.
Examples of common systems include Nutri-Score and Health Star Rating – widely used in Europe, the U.K., Australia and New Zealand – and “black box” warning label systems, which are increasingly used throughout Latin America.
All such food rating systems have strengths and limitations. Most aim to be simple, using data on just a few nutrients or ingredients. While this is practical, it can omit other important determinants of healthfulness – like the degree of food processing and fermentation and the presence of diverse food ingredients or nutrients like omega-3s and flavonoids, plant compounds that offer an array of health benefits.
Some systems also emphasize older nutrition science. For example, nearly all give negative points for total fat, regardless of fat type, and focus on saturated fat alone, rather than overall fat quality. Another common shortcoming is not assessing refined grains and starches, which have similar metabolic harms as added sugars and represent about one-third of calories in the U.S. food supply. And many give negative points for total calories, regardless of their source.
To address each of these gaps, in 2021 our research team created the Food Compass. This system assesses 54 different attributes of foods, selected based on the strength of scientific evidence for their health effects. Food Compass maps and scores these attributes across nine distinct dimensions and then combines them into a single score, ranging from 1 (least healthy) to 100 (most healthy). It incorporates new science on multiple food ingredients and nutrients; does not penalize total fat or focus on saturated fat; and gives negative points for processing and refined carbs.
We have now evaluated 58,000 products using Food Compass and found that it generally performs very well in scoring foods. Minimally processed, bioactive-rich foods like fruits, veggies, beans, whole grains, nuts, yogurt and seafood score at the top. Other animal foods, like eggs, milk, cheese, poultry and meat, typically score in the middle. Processed foods rich in refined grains and sugars, like refined cereals, breads, crackers and energy bars, and processed meats fall at the bottom.
We found Food Compass to be especially useful when comparing seemingly similar food items, like different breads, different desserts or different mixed meals. Food Compass also appears to work better than existing rating systems for certain food groups.
For example, it gives lower scores to processed foods that are rich in refined grains and starch and to low-fat processed foods that are often marketed as healthy, like deli meats and hot dogs, fat-free salad dressings, pre-sweetened fruit drinks, energy drinks and coffees. It also gives higher scores to foods rich in unsaturated oils, like nuts and olive oil. Compared with older rating systems, these improvements are more aligned with the latest science on the health effects of these foods.