The impact of food reformulation on nutrient intakes and health, a systematic review of modelling studies

BMC Nutrition
Carlo FedericiGiovanni Fattore

Abstract

Unhealthy diet is a risk factor for adverse health outcomes. Reformulation of processed foods has the potential to improve population diet, but evidence of its impact is limited. The purpose of this review was to explore the impact of reformulation on nutrient intakes, health outcomes and quality of life; and to evaluate the quality of modelling studies on reformulation interventions. A systematic review of peer-reviewed articles published between January 2000 and December 2017 was performed using MEDLINE, ScienceDirect, Embase, Scopus, Cochrane, and the Centre for Reviews and Dissemination of the University of York. Additional studies were identified through informal searches on Google and specialized websites. Only simulation studies modelling the impact of food reformulation on nutrient intakes and health outcomes were included. Included articles were independently extracted by 2 reviewers using a standardized, pre-piloted data form, including a self-developed tool to assess study quality. A total of 33 studies met the selected inclusion criteria, with 20, 5 and 3 studies addressing sodium, sugar and fats reformulation respectively, and 5 studies addressing multiple nutrients. Evidence on the positive effects of reformulatio...Continue Reading

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Citations

Apr 17, 2020·Nutrients·María José Yusta-BoyoMaría Ángeles Dal-Re Saavedra
Jan 13, 2021·The International Journal of Behavioral Nutrition and Physical Activity·Luke WolfendenSze Lin Yoong
Jul 27, 2021·BMJ Nutrition, Prevention & Health·Daisy CoyleJason Wu

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