文章基本信息

标题：Reformulation of Pastry Products to Improve Effects on Health
本地全文：下载
作者：Ramon Estruch ; Eulàlia Vendrell ; Ana María Ruiz-León 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2020
卷号：12
期号：6
页码：1709-1723
DOI：10.3390/nu12061709
出版社：MDPI Publishing
摘要：Obesity is increasing at an alarming rate and has been described as a global pandemic. This increase has several explanations, including an increase in caloric intake, low levels of physical activity and the nutritional composition of our diets. In addition to public health policies based on healthy dietary patterns and recommendations based on the Mediterranean and other healthy diets, food reformulation, especially of commonly consumed processed foods, such as bakery products and pastries, is needed in the fight against obesity. Among nutritional reformulation strategies, reductions in caloric density, salt, added sugar, saturated and trans-fats are important in order to reduce the associated risk of developing chronic diseases, including cardiovascular diseases, diabetes and cancer.
关键词：pastry; bakery; cardiovascular health; hypertension; dyslipidemia; type 2 diabetes; sugar; trans-fats; salt pastry ; bakery ; cardiovascular health ; hypertension ; dyslipidemia ; type 2 diabetes ; sugar ; trans-fats ; salt