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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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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. |
format | Online Article Text |
id | pubmed-7352585 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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