ArticleBMJ global health2024
How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France.
Article in BMJ global health, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 13 citations in OpenAlex.
- The potential of Nutri-Score to differentiate foods in regulating food marketing to children.European journal of nutrition · 2026Article
- Research Progress in Multi-Omics Analysis of Dairy Products: Nutritional Quality, Safety Evaluation, and Health Functions.Foods (Basel, Switzerland) · 2026Review
- Sensory Acceptance and Physicochemical Properties of Beef Meatballs Fortified With Apple (Food science & nutrition · 2025Article
- Nutri-Score in the European Food Retail Supply: A Potential Incentive for Food Reformulation?Nutrients · 2024Article
- Can Front-of-Pack Labeling Encourage Food Reformulation? A Cross-Sectional Study on Packaged Bread.Foods (Basel, Switzerland) · 2024Article
- Knowledge mobilization between the food industry and public health nutrition scientists: findings from a case study.BMC nutrition · 2024Article
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Authors and funding
10 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundFood reformulation is promoted as a tool to improve the nutritional quality of population diets. However, the potential impact of industry-wide reformulation on dietary intake has been investigated minimally.
objectivesThe aim was to estimate the impact on the French population nutrient intakes of industry-wide reformulation towards healthier products using the updated nutrient profiling system underpinning the front-of-pack nutrition label Nutri-Score (uNS-NPS).
methodsDietary data were retrieved from the Nutrinet-Santé cohort at baseline (N=100 418), providing detailed information regarding participants' food choices (N>3000 generic food items). Each individual food from 24 hours dietary record was matched with French food market data from OpenFoodFacts database (N=119 073 products). Three scenarios were constructed using nutrient content of currently existing food products: (1) all products available (baseline situation); (2) only existing products of better nutritional quality were available as potential substitutes and (3) only existing products of poorer quality were available. The assessment of the nutritional quality was based on the uNS-NPS score. Finally, dietary intakes were calculated for each scenario after random attribution of healthier/less healthy products as dietary choices. Monte-Carlo iterations (n=300) were conducted to generate uncertainty intervals.
resultsAfter simulation of reformulation using scenario 2, reduction in daily intake in comparison with the baseline situation was observed for energy (-55 kcal/day, -2.9%), saturated fat (-2.4g/day, -7.6%), sugar (-4.8g/day, -5.3%) and salt (-0.54g/day, -8.3%) and increase was observed for fibre (+1.0g/day, +4.9%). Improvements in diet quality were observed regardless of the overall quality of diet. The most important contributors to diet improvement were the followings: (1) sugars: sugary products, sweet bakery products and dairy products; (2) saturated fat: sweet bakery products, dairy products and prepared dishes and (3) salt: bread, prepared dishes, vegetable preparations and soups.
conclusionWidespread reformulation of food offer appeared to be an opportunity for improving nutritional status at population level in France.
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