Improving the Nutrient Quality of Foods and Beverages Using Product Specific Standards for Nutrients to Limit Will Substantially Reduce Mean Population Intakes of Energy, Sodium, Saturated Fat and Sugars towards WHO Guidelines

Improving the Nutrient Quality of Foods and Beverages Using Product Specific Standards for Nutrients to Limit Will Substantially Reduce Mean Population Intakes of Energy, Sodium, Saturated Fat and Sugars towards WHO Guidelines

Background: International strategies to reduce chronic diseases have called for a reduction in the amounts of saturated fat (SAFA), trans fat (TFA), salt and sugars in the global food supply. This paper describes the development approach and potential impact of a set of standards for these nutrients...

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Bibliographic Details
Main Authors: Mariska Dötsch-Klerk, Eva M. R. Kovacs, Ujwal Hegde, Ans Eilander, Julie I. Willems
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Nutrients
Subjects:
nutrient profiling
food quality
nutritional quality
reformulation
modelling
sugar reduction
Online Access:https://www.mdpi.com/2072-6643/14/20/4289

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https://www.mdpi.com/2072-6643/14/20/4289

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