Carregant...
Fitxers
Tipus de document
ArticleVersió
Versió publicadaData de publicació
Llicència de publicació
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/176309
Reformulation of Pastry Products to Improve Effects on Health
Títol de la revista
Director/Tutor
ISSN de la revista
Títol del volum
Recurs relacionat
Resum
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.
Matèries (anglès)
Citació
Citació
ESTRUCH RIBA, Ramon, VENDRELL, Eulalia, RUIZ LEÓN, Ana maría, CASAS RODRÍGUEZ, Rosa m., CASTRO-BARQUERO, Sara, ALVAREZ, Xavier. Reformulation of Pastry Products to Improve Effects on Health. _Nutrients_. 2020. Vol. 12, núm. 6. [consulta: 14 de gener de 2026]. ISSN: 2072-6643. [Disponible a: https://hdl.handle.net/2445/176309]