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Title: Reformulation of Pastry Products to Improve Effects on Health
Author: Estruch Riba, Ramon
Vendrell, Eulalia
Ruiz León, Ana María
Casas Rodríguez, Rosa M.
Castro Barquero, Sara
Alvarez, Xavier
Keywords: Malalties cardiovasculars
Productes de forn i pastisseria
Diabetis no-insulinodependent
Cardiovascular diseases
Baked products
Non-insulin-dependent diabetes
Issue Date: 1-Jun-2020
Publisher: MDPI
Abstract: 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.
Note: Reproducció del document publicat a:
It is part of: Nutrients, 2020, vol. 12, num. 6
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ISSN: 2072-6643
Appears in Collections:Articles publicats en revistes (Medicina)
Articles publicats en revistes (IDIBAPS: Institut d'investigacions Biomèdiques August Pi i Sunyer)

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