Food reformulation and nutritional quality of food consumption: an analysis based on households panel data in France

BACKGROUND/OBJECTIVES: We aimed to quantify the contribution of food reformulation to changes in the nutritional quality of consumers’ food purchases, and compare it with the impact of substitutions made by consumers. SUBJECTS/METHODS: Using a brand-specific data set in France, we considered the cha...

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Detalles Bibliográficos
Autores principales: Spiteri, Marine, Soler, Louis-Georges
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5842885/
https://www.ncbi.nlm.nih.gov/pubmed/29269888
http://dx.doi.org/10.1038/s41430-017-0044-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5842885/
https://www.ncbi.nlm.nih.gov/pubmed/29269888
http://dx.doi.org/10.1038/s41430-017-0044-3

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