IJERPH, Vol. 20, Pages 3322: Reformulation of Processed Yogurt and Breakfast Cereals over Time: A Scoping Review

IJERPH, Vol. 20, Pages 3322: Reformulation of Processed Yogurt and Breakfast Cereals over Time: A Scoping Review International Journal of Environmental Research and Public Health doi: 10.3390/ijerph20043322 Authors: Sinead O’Mahony Clare B. O’Donovan Nuala Collins Kevin Burke Gerardine Doyle Eileen R. Gibney 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 was defined based on PRISMA-ScR guidelines. Five databases were searched in May 2022. Thirteen studies, published between 2010 and 2021 and completed across seven countries were eligible for inclusion. There were sufficient eligible studies to identify trends in sodium, salt, and sugar reduction in breakfast cereals. However, there was min...
Source: International Journal of Environmental Research and Public Health - Category: Environmental Health Authors: Tags: Review Source Type: research