1Faculty of Veterinary and Agricultural Sciences,University of Melbourne,Building 142,Parkville,Melbourne,VIC 3010,Australia.
2Department of Nutrition,School of Public Health,University of São Paulo,São Paulo,Brazil.
Public Health Nutr. 2018 Jan;21(1):247-252. doi: 10.1017/S1368980017001392. Epub 2017 Jul 13.
The nutritional reformulation of processed food and beverage products has been promoted as an important means of addressing the nutritional imbalances in contemporary dietary patterns. The focus of most reformulation policies is the reduction in quantities of nutrients-to-limit - Na, free sugars, SFA, trans-fatty acids and total energy. The present commentary examines the limitations of what we refer to as 'nutrients-to-limit reformulation' policies and practices, particularly when applied to ultra-processed foods and drink products. Beyond these nutrients-to-limit, there are a range of other potentially harmful processed and industrially produced ingredients used in the production of ultra-processed products that are not usually removed during reformulation. The sources of nutrients-to-limit in these products may be replaced with other highly processed ingredients and additives, rather than with whole or minimally processed foods. Reformulation policies may also legitimise current levels of consumption of ultra-processed products in high-income countries and increased levels of consumption in emerging markets in the global South.
加工食品和饮料产品的营养配方改革已被推广为解决当代饮食模式中营养失衡的重要手段。大多数配方改革政策的重点是减少营养素限制量——钠、游离糖、饱和脂肪酸、反式脂肪酸和总能量。本评论审视了我们所谓的“限制营养素配方改革”政策和实践的局限性，特别是将其应用于超加工食品和饮料产品时。除了这些限制营养素之外，在生产超加工产品时还使用了一系列其他潜在有害的加工和工业生产成分，这些成分在配方改革中通常不会被去除。这些产品中限制营养素的来源可能会被其他高度加工的成分和添加剂所取代，而不是全食物或最低限度加工的食物。配方改革政策也可能使高收入国家目前对超加工产品的消费水平合理化，并使全球南方新兴市场的消费水平提高。
