Reformulation of Pastry Products to Improve Effects on Health

Obesity is increasing at an alarming rate and has been described as a global pandemic. This increase has several explanations, including an increase in caloric intake, low levels of physical activity and the nutritional composition of our diets. In addition to public health policies based on healthy...

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Published inNutrients Vol. 12; no. 6; p. 1709
Main Authors Estruch, Ramon, Vendrell, Eulàlia, Ruiz-León, Ana María, Casas, Rosa, Castro-Barquero, Sara, Alvarez, Xavier
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 07.06.2020
MDPI
Subjects
Bakeries
bakery
Bakery products
Cardiovascular disease
Cardiovascular diseases
Cardiovascular Diseases - prevention & control
cardiovascular health
Chronic illnesses
Diabetes
Diabetes mellitus
Diabetes Mellitus - prevention & control
Diet
Diet, Healthy
Disease prevention
dyslipidemia
Energy Intake
Fast Foods - analysis
Fats
Fatty acids
Food Additives
Food Analysis
Food Handling
Food processing
Food products
Health care
Health policy
Health risks
Humans
Hypertension
Meat
Metabolic disorders
Mortality
Neoplasms - prevention & control
Nutrition Policy
Nutritive Value
Obesity
Obesity - prevention & control
Oils & fats
Overweight
Pastries
pastry
Physical activity
Public Health
Review
Salt
Sugar
type 2 diabetes
Spain
pastry
salt
type 2 diabetes
bakery
trans-fats
dyslipidemia
hypertension
sugar
cardiovascular health
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Summary:Obesity is increasing at an alarming rate and has been described as a global pandemic. This increase has several explanations, including an increase in caloric intake, low levels of physical activity and the nutritional composition of our diets. In addition to public health policies based on healthy dietary patterns and recommendations based on the Mediterranean and other healthy diets, food reformulation, especially of commonly consumed processed foods, such as bakery products and pastries, is needed in the fight against obesity. Among nutritional reformulation strategies, reductions in caloric density, salt, added sugar, saturated and trans-fats are important in order to reduce the associated risk of developing chronic diseases, including cardiovascular diseases, diabetes and cancer.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-3
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ObjectType-Review-1
ISSN:2072-6643
2072-6643
DOI:10.3390/nu12061709