van Raaij Joop, Hendriksen Marieke, Verhagen Hans
National Institute for Public Health and the Environment (RIVM), PO Box 1, 3720 BA Bilthoven, The Netherlands.
Public Health Nutr. 2009 Mar;12(3):325-30. doi: 10.1017/S1368980008003376. Epub 2008 Aug 1.
Reformulation of foods is considered one of the key options to achieve population nutrient goals. The compositions of many foods are modified to assist the consumer bring his or her daily diet more in line with dietary recommendations. INITIATIVES ON FOOD REFORMULATION: Over the past few years the number of reformulated foods introduced on the European market has increased enormously and it is expected that this trend will continue for the coming years. LIMITS TO FOOD REFORMULATION: Limitations to food reformulation in terms of choice of foods appropriate for reformulation and level of feasible reformulation relate mainly to consumer acceptance, safety aspects, technological challenges and food legislation. IMPACT ON KEY NUTRIENT INTAKE AND HEALTH: The potential impact of reformulated foods on key nutrient intake and health is obvious. Evaluation of the actual impact requires not only regular food consumption surveys, but also regular updates of the food composition table including the compositions of newly launched reformulated foods.
食品配方改良被视为实现人群营养目标的关键选择之一。许多食品的成分被调整，以帮助消费者使其日常饮食更符合膳食建议。食品配方改良举措：在过去几年中，欧洲市场上推出的经过配方改良的食品数量大幅增加，预计这一趋势在未来几年将持续。食品配方改良的限制：在适合进行配方改良的食品选择以及可行的改良程度方面，食品配方改良的限制主要涉及消费者接受度、安全方面、技术挑战和食品法规。对关键营养素摄入和健康的影响：经过配方改良的食品对关键营养素摄入和健康的潜在影响是显而易见的。对实际影响的评估不仅需要定期进行食品消费调查，还需要定期更新食品成分表，包括新推出的经过配方改良的食品的成分。
