ArticleEuropean journal of clinical nutrition2018
Food reformulation and nutritional quality of food consumption: an analysis based on households panel data in France.
Article in European journal of clinical nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers, 3 of them syntheses that pooled it.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
24 citing papers in PubMed, 3 syntheses or guidelines pooled it.
- Pooled it
- Sugar Reduction Initiatives in the Eastern Mediterranean Region: A Systematic Review.Nutrients · 2022Pooled it
- The use of commercial food purchase data for public health nutrition research: A systematic review.PloS one · 2019Pooled it
- The effectiveness of mandatoryThe British journal of nutrition · 2025Review
- Supply- and demand-side drivers of the change in the sugar density of food purchased between 2015 and 2018 in Great Britain.The British journal of nutrition · 2025Article
- Nutritional Quality of Breakfast Cereals on the French, Belgian and Luxembourg Markets: Which Cereals for Children?Nutrients · 2024Observational
- Modelling the public health benefits of fibre fortification in the Chinese population through food reformulation.BMJ open · 2024Article
- Consumers' Preferences towards Bread Characteristics Based on Food-Related Lifestyles: Insights from Slovenia.Foods (Basel, Switzerland) · 2023Article
- Decomposing consumer and producer effects on sugar from beverage purchases after a sugar-based tax on beverages in South Africa.Economics and human biology · 2022Article
- The relationship between voluntary product (re) formulation commitments and changes in the nutritional quality of products offered by the top packaged food and beverage companies in Canada from 2013 to 2017.BMC public health · 2022Article
- Ten-year changes in diet quality among adolescents and young adults (Food Consumption Survey 2004 and 2014, Belgium).European journal of nutrition · 2021Article
- Sugars, Salt, Saturated Fat and Fibre Purchased through Packaged Food and Soft Drinks in Europe 2015-2018: Are We Making Progress?Nutrients · 2021Article
- Taxed and untaxed beverage intake by South African young adults after a national sugar-sweetened beverage tax: A before-and-after study.PLoS medicine · 2021Article
- "How to Select a Representative Product Set From Market Inventory?" A Multicriteria Approach as a Base for Future Reformulation of Cookies.Frontiers in nutrition · 2021Article
- Categorising ultra-processed foods in large-scale cohort studies: evidence from the Nurses' Health Studies, the Health Professionals Follow-up Study, and the Growing Up Today Study.Journal of nutritional science · 2021Article
- Influence of Intrinsic and Extrinsic Food Attributes on Consumers' Acceptance of Reformulated Food Products: a Systematic Review.Zdravstveno varstvo · 2020Article
- Article
- Nutrition-Oriented Reformulation of Extruded Cereals and Associated Environmental Footprint: A Case Study.Foods (Basel, Switzerland) · 2020Article
- A modelling approach to investigate the impact of consumption of three different beef compositions on human dietary fat intakes.Public health nutrition · 2020Article
- Healthy Foods and Healthy Diets. How Government Policies Can Steer Food Reformulation.Nutrients · 2020Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
BACKGROUND/
objectivesWe aimed to quantify the contribution of food reformulation to changes in the nutritional quality of consumers' food purchases, and compare it with the impact of substitutions made by consumers. SUBJECTS/
methodsUsing a brand-specific data set in France, we considered the changes in the nutrient content of food products in four food sectors over a 3-year period. These data were matched with data on consumers' purchases to estimate the change in the nutritional quality of consumers' purchases. This change was divided into three components: the reformulation of food products, the launching of new products and the consumers' substitutions between products. Key nutrients were selected for each food group: breakfast cereals (sugar, fats, SFA, fiber, and sodium), biscuits and cakes (sugar, fats, SFA, and fiber), potato chips (fats, SFA, and sodium) and soft drinks (sugar).
resultsProduct reformulation initiatives have improved existing products for most food group-nutrient pairs. In particular, the contribution of food reformulation to the change in nutritional quality of food purchases was strong in potato chips (the sales-weighted mean SFA and sodium contents decreased by 31.4% to 52.1% and 6.7% to 11.1%, respectively), and breakfast cereals (the sales-weighted mean sodium content decreased by 7.3% to 9.7%). Regarding the launching of new products, the results were ambiguous. Consumers' substitutions between food items were not generally associated to an improvement in the nutritional quality of the food purchases.
conclusionsPolicies aiming to promote food reformulation may have greater impact than those promoting changes in consumer behavior.
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