Reformulation of Processed Yogurt and Breakfast Cereals over Time: A Scoping Review.

ABSTRACT: Poor diet is responsible for a quarter of European non-communicable disease (NCD)-related deaths. The reformulation of sugar, salt, and saturated fat in processed packaged foods offers an opportunity to reduce consumption of nutrients of concern and also support a reduction in energy intake. To date, there have been no publications measuring progress in food reformulation by compiling published evidence for a food category. The aim of this scoping review was to identify, characterize and summarise the findings of studies analysing the reformulation of processed yogurt and breakfast cereals. The review answered the research question: "What is the impact of food reformulation on the nutrient quality of yogurt and breakfast cereals available in the retail environment?" The research protocol w

SUBMITTER: O'Mahony S 

PROVIDER: S-EPMC9964677 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature