Potential for improvement of population diet through reformulation of commonly eaten foods
Bibliographic Data
| ID | 15090673 |
|---|---|
| Authors | Joop van Raaij (National Institute for Public Health and the Environment, corresponding author), Marieke Hendriksen (0000-0001-8699-0364, National Institute for Public Health and the Environment), Hans Verhagen (0000-0001-7952-3530, National Institute for Public Health and the Environment) |
| Year | 2009 |
| Volume | 12 |
| Issue | 3 |
| Pages | 325-330 |
| Publication date | 2009-03-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Public Health Nutrition (JOURNAL) |
| Journal identifiers | ISSN: 1368-9800 • E-ISSN: 1475-2727 |
| Publisher | Cambridge University Press (CUP) (PUBLISHER) |
| DOI | 10.1017/s1368980008003376 |
| PMID | 18671891 |
| OpenAlex | W2150965247 |
| Language | EN |
| Citations received | 23 |
| References cited | 8 |
Food reformulation Reformulation of foods is considered one of the key options to achieve population nutrient goals. The compositions of many foods are modified to assist the consumer bring his or her daily diet more in line with dietary recommendations. Initiatives on food reformulation Over the past few years the number of reformulated foods introduced on the European market has increased enormously and it is expected that this trend will continue for the coming years. Limits to food reformulation Limitations to food reformulation in terms of choice of foods appropriate for reformulation and level of feasible reformulation relate mainly to consumer acceptance, safety aspects, technological challenges and food legislation. Impact on key nutrient intake and health The potential impact of reformulated foods on key nutrient intake and health is obvious. Evaluation of the actual impact requires not only regular food consumption surveys, but also regular updates of the food composition table including the compositions of newly launched reformulated foods
Biology · Environmental health · Population · Medicine · Nutrition, Health and Food Behavior · Nutritional Studies and Diet · Sodium Intake and Health · Food Science
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Fries or a fruit bag? Investigating the nutritional composition of fast food children’s meals
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Disclosure of sweeteners on the label of packaged foods and beverages in Uruguay
Sodium content of Packaged foods in Uruguay by country of origin
A survey of the reformulation of Australian child-oriented food products
Simulating the impact of sodium reduction from packaged foods on population sodium intake in US adults and children
Challenges and opportunities for increasing the effectiveness of food reformulation and fortification to improve dietary and nutrition outcomes
The evolution of Coca-Cola Australia’s soft drink reformulation strategy 2003–2017
Color of the Plateware Modulates Taste Expectation and Perception of Chocolates
Recent surge of ready meals in South Korea
Sodium content and labelling of processed and ultra-processed food products marketed in Brazil
Investigating nutrient profiling and Health Star Ratings on core dairy products in Australia
Development of a nutritionally balanced pizza as a functional meal designed to meet published dietary guidelines
Salt as a public health challenge in continental European convenience and ready meals
Sodium in commonly consumed fast foods in New Zealand
Tick front-of-pack label has a positive nutritional impact on foods sold in New Zealand
Impact of foods with health logo on saturated fat, sodium and sugar intake of young Dutch adults
Regulating health claims on food labels using nutrient profiling
Reformulation of sugar contents in Canadian prepackaged foods and beverages between 2013 and 2017 and resultant changes in nutritional composition of products with sugar reductions
Investigating reformulation in the Canadian food supply between 2017 and 2020 and its impact on food prices
Ultra-processed foods and the limits of product reformulation
| Unique citing works | 23 |
|---|---|
| Citations per year | 1,53 |
| Citation span | 2011 - 2026 (16) |
| Citation velocity | current |
| Highly cited | No |
| Citation types | Neutral: 20 |