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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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Detalles Bibliográficos
Autores principales: Estruch, Ramon, Vendrell, Eulàlia, Ruiz-León, Ana María, Casas, Rosa, Castro-Barquero, Sara, Alvarez, Xavier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7352585/
https://www.ncbi.nlm.nih.gov/pubmed/32517354
http://dx.doi.org/10.3390/nu12061709
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author Estruch, Ramon
Vendrell, Eulàlia
Ruiz-León, Ana María
Casas, Rosa
Castro-Barquero, Sara
Alvarez, Xavier
author_facet Estruch, Ramon
Vendrell, Eulàlia
Ruiz-León, Ana María
Casas, Rosa
Castro-Barquero, Sara
Alvarez, Xavier
author_sort Estruch, Ramon
collection PubMed
description 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.
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spelling pubmed-73525852020-07-15 Reformulation of Pastry Products to Improve Effects on Health Estruch, Ramon Vendrell, Eulàlia Ruiz-León, Ana María Casas, Rosa Castro-Barquero, Sara Alvarez, Xavier Nutrients Review 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. MDPI 2020-06-07 /pmc/articles/PMC7352585/ /pubmed/32517354 http://dx.doi.org/10.3390/nu12061709 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Estruch, Ramon
Vendrell, Eulàlia
Ruiz-León, Ana María
Casas, Rosa
Castro-Barquero, Sara
Alvarez, Xavier
Reformulation of Pastry Products to Improve Effects on Health
title Reformulation of Pastry Products to Improve Effects on Health
title_full Reformulation of Pastry Products to Improve Effects on Health
title_fullStr Reformulation of Pastry Products to Improve Effects on Health
title_full_unstemmed Reformulation of Pastry Products to Improve Effects on Health
title_short Reformulation of Pastry Products to Improve Effects on Health
title_sort reformulation of pastry products to improve effects on health
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7352585/
https://www.ncbi.nlm.nih.gov/pubmed/32517354
http://dx.doi.org/10.3390/nu12061709
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