Advertisement

Reformulating Foods for Health-Concepts, Trends and Considerations

  • Vassilios RaikosEmail author
  • Viren Ranawana
Chapter
  • 284 Downloads

Abstract

Obesity and diet-related chronic disease incidence is steadily rising and is now a global issue affecting all countries across the income spectrum. The rise of non-communicable diseases (NCDs) places significant socio-economic strains on countries, governments and communities, and the public health importance of reversing trends is a global priority that is also enshrined within the sustainable development goals. However, despite concerted efforts over the past 40 years, there has been little success in reversing trends, and current estimates show that if present trends continue, then the likelihood of meeting global targets of halting the rise could be as low as 1%. This highlights the importance of identifying innovative approaches for curtailing NCDs.

Notes

Acknowledgements

The authors are grateful to the Rural and Environment Science and Analytical Services Division of the Scottish government (RESAS) for supporting this work.

References

  1. Albuquerque, T., Santos, J., Silva, M., Beatriz, M., Oliveira, P., & Costa, H. (2018). An update on processed foods: Relationship between salt, saturated and trans fatty acid contents. Food Chemistry, 267, 75–82.CrossRefGoogle Scholar
  2. Branca, F., Lartey, A., Oenema, S., Aguayo, V., Stordalen, G., Richardson, R., Arvelo, M., & Afshin, A. (2019). Transforming the food system to fight non-communicable diseases. British Medical Journal, 364, I296.CrossRefGoogle Scholar
  3. Brazil, Ministry of Health. (2013). The Multi-year plan of action for 2011–2015: results and perspectives. Brasilia. http://bvsms.saude.gov.br/bvs/publicacoes/planejamento_estrategico_ministerio_saude_resultados.pdf. Accessed 21 Mar 2019.
  4. Butriss, J. L. (2013). Food reformulation: the challenges to the food industry. Proceedings of the Nutrition Society, 72, 61–69.CrossRefGoogle Scholar
  5. EUNL. (2016). Roadmap for action on food product improvement. Dutch Presidency EU conference on food product development. Amsterdam: Ministry of Health, Welfare and Sport.Google Scholar
  6. European Commission. (2009). Reformulating food products for health: Context and key issues for moving forward in Europe. Belgium: Brussels. https://ec.europa.eu/health/sites/health/files/nutrition_physical_activity/docs/ev20090714_wp_en.pdf
  7. Gibney, M., Forde, C., Mullally, D., & Gibney, E. (2017). Ultra-processed foods in human health: A critical appraisal. The American Journal of Clinical Nutrition, 106(3), 717–724.PubMedGoogle Scholar
  8. Global Panel on Agriculture and Food Systems for Nutrition (Glopan). (2016). Food systems and diets: Facing the challenges of the 21st century. London, UK.Google Scholar
  9. Government Office for Science. (2011). The future of food and farming: challenges and choices for global sustainability report. https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/288329/11-546-future-of-food-and-farming-report.pdf
  10. Grasso, S., Brunton, N. P., Lyng, J. G., Lalor, F., & Monahan, F. J. (2014). Health processed meat products – Regulatory, reformulation and consumer challenges. Trends in Food Science & Technology, 39(1), 4–17.CrossRefGoogle Scholar
  11. Grunert, K. G., Shepherd, R., Trail, W. B., & Wold, B. (2012). Food choice, energy balance and its determinants: Views of human behaviour in economics and psychology. Trends in Food Science & Technology, 28(2), 132–142.CrossRefGoogle Scholar
  12. Jiménez-Colmenero, F. (2000). Relevant factors in strategies for fat reduction in meat products. Trends in Food Science & Technology, 11, 56–66.CrossRefGoogle Scholar
  13. Kloss, L., Meyer, J. D., Graeve, L., & Vetter, W. (2015). Sodium intake and its reduction by food reformulation in the European Union – A review. NFS Journal, 1, 9–19.CrossRefGoogle Scholar
  14. Louzada, M., Baraldi, L., Steele, E., Martins, A., et al. (2015). Consumption of ultra-processed foods and obesity in Brazilian adolescents and adults. Preventive Medicine, 81, 9.CrossRefGoogle Scholar
  15. Macdiarmid, J. I., Clark, H., Whybrow, S., de Ruiter, H., & McNeill, G. (2018). Assessing national nutrition security: The UK reliance on imports to meet population energy and nutrient recommendations. PLoS One, 13(2), e0192649.CrossRefGoogle Scholar
  16. Monteiro, C., Levy, G., Moubarac, J.-C., Jaime, P., et al. (2016). NOVA, the star shines bright. World Nutrition, 7(1–3), 28–38.Google Scholar
  17. Monteiro, C., Moubarac, J.-C., Levy, R., Canella, D., Louzada, M., & Cannon, G. (2018). Household availability of ultra-processed foods and obesity in nineteen European countries. Public Health Nutrition, 21(1), 18–26.CrossRefGoogle Scholar
  18. Moubarac, J.-C., Batal, M., Louzada, M., Steele, E., & Monteiro, C. (2017). Consumption of ultra-processed foods predicts diet quality in Canada. Appetite, 108, 512–520.CrossRefGoogle Scholar
  19. Munday, H., & Bagley, L. (2017). The history of food reformulation. Food Science & Technology, 31(3), 32–39.Google Scholar
  20. National Heart Foundation of Australia. (2012). Effectiveness of food reformulation as a strategy to improve population health. https://www.heartfoundation.org.au/images/uploads/publications/RapidReview_FoodReformulation.pdf
  21. Steele, E., Popkin, B., Swinburn, B., & Monteiro, C. (2017). The share of ultra-processed foods and the overall nutritional quality of diets in the US: Evidence from a nationally representative cross-sectional study. Population Health Metrics, 15, 6.CrossRefGoogle Scholar
  22. Talbot, G. (2011). Reducing saturated fats in foods. Woodhead Publishing Series in Food Science, Technology and Nutrition. Oxford, England.Google Scholar
  23. van Gunst, A., Roodenburg, A. J. C., & Steenhuis, I. H. M. (2018). Reformulation as an integrated approach of four disciplines: A qualitative study with food companies. Food, 7, 64.CrossRefGoogle Scholar
  24. World Health Organisation. (2014). Policy brief: Producing and promoting more food products consistent with a healthy diet. Rome: WHO. Accessed from http://www.who.int/nmh/ncd-coordination-mechanism/en/

Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.Rowett InstituteUniversity of AberdeenAberdeenUK

Personalised recommendations