Journal article
Ultra-processed foods and the limits of product reformulation
Gyorgy Scrinis, Carlos Augusto Monteiro
PUBLIC HEALTH NUTRITION | CAMBRIDGE UNIV PRESS | Published : 2018
Abstract
The nutritional reformulation of processed food and beverage products has been promoted as an important means of addressing the nutritional imbalances in contemporary dietary patterns. The focus of most reformulation policies is the reduction in quantities of nutrients-to-limit - Na, free sugars, SFA, trans-fatty acids and total energy. The present commentary examines the limitations of what we refer to as 'nutrients-to-limit reformulation' policies and practices, particularly when applied to ultra-processed foods and drink products. Beyond these nutrients-to-limit, there are a range of other potentially harmful processed and industrially produced ingredients used in the production of ultra-..
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Grants
Awarded by Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP)
Funding Acknowledgements
This work was supported by the Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP; grant number 2015/14900-9). FAPESP had no role in the design, analysis or writing of this article.