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2020-06-01

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cc-by (c) Estruch Riba, Ramon et al., 2020
Please use this identifier to cite or link to this item: https://hdl.handle.net/2445/176309

Reformulation of Pastry Products to Improve Effects on Health

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https://doi.org/10.3390/nu12061709

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.

Subject

Malalties cardiovasculars, Productes de forn i pastisseria, Hipertensió, Diabetis no-insulinodependent

Subject (English)

Cardiovascular diseases, Baked products, Hypertension, Non-insulin-dependent diabetes

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Articles publicats en revistes (Medicina)
Articles publicats en revistes (IDIBAPS: Institut d'investigacions Biomèdiques August Pi i Sunyer)

Citation

ESTRUCH RIBA, Ramon, et al. Reformulation of Pastry Products to Improve Effects on Health. Nutrients. 2020. Vol. 12, num. 6. ISSN 2072-6643. [consulted: 6 of June of 2026]. Available at: https://hdl.handle.net/2445/176309

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