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.
Highlights
Obesity is a serious public health concern that has reached epidemic proportions in most or almost all regions of the world [1]
Others aspects included in reformulation are increasing the content of science drives effective food reformulation strategies for reducing the incidences of several chronic health-promoting ingredients, such as whole grain flour, dietary fibre, fruits, vegetables and diseases associated with unhealthy dietary habits and improves food products’ nutritional profiles
Others aspects included in reformulation are increasing the of content ingredients, micro-nutrient compositions in terms of, for example, vitamins, minerals and phytochemicals such as whole grain flour, dietary fibre, fruits, vegetables and unsaturated fatty acids, that increase the Reformulation will of only be by successful if reformulated foods fit into a healthy diet and in have high nutritional quality foods improving their macro- and micro-nutrient compositions terms of, nutritional quality, are of good texture, safe, palatable and low in price
Summary
Obesity is a serious public health concern that has reached epidemic proportions in most or almost all regions of the world [1]. Others aspects included in reformulation are increasing the content of science drives effective food reformulation strategies for reducing the incidences of several chronic health-promoting ingredients, such as whole grain flour, dietary fibre, fruits, vegetables and diseases associated with unhealthy dietary habits and improves food products’ nutritional profiles. Others aspects included in reformulation are increasing the of content ingredients, micro-nutrient compositions in terms of, for example, vitamins, minerals and phytochemicals [25] Such as whole grain flour, dietary fibre, fruits, vegetables and unsaturated fatty acids, that increase the Reformulation will of only be by successful if reformulated foods fit into a healthy diet and in have high nutritional quality foods improving their macro- and micro-nutrient compositions terms of, nutritional quality, are of good texture, safe, palatable and low in price [26]. This review analyses the possible effects of the reformulation of pastry products on health according to different reformulation targets
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