Macro partitioning
Reformulating pastry products by reducing salt, sugar, and saturated fats and increasing dietary fiber reduces the risk of cardiovascular disease, type 2 diabetes, and obesity.
To improve your health, look for bakery and pastry products that have been reformulated to contain less salt, sugar, and saturated fat, and more dietary fiber. These changes are designed to lower your risk of heart disease and diabetes without necessarily sacrificing taste, thanks to modern food science techniques.
The main aim of food reformulation is to develop healthier foods, thus benefiting human health. Reducing ingredients that are perceived of as being 'harmful' to human health provides the chance to substitute 'healthier' ingredients. Thus, food technology science drives effective food reformulation strategies for reducing the incidences of several chronic diseases associated with unhealthy dietary habits and improves food products’ nutritional profiles.
Why this rating
The paper is a review citing observational studies, cohort studies, and some intervention studies, but lacks a single definitive RCT for the specific reformulated product outcomes.
Source
Reformulation of Pastry Products to Improve Effects on Health
Ramón Estruch et al. · Nutrients · 2020
DOI 10.3390/nu12061709
More from this paper
- Positive Allosteric Modulators (PAMs) can significantly reduce sugar content in pastries while maintaining sweetness intensity and avoiding off-tastes.Moderate
- Increasing dietary fiber (e.g., polydextrose, inulin, beta-glucan) in reformulated pastries increases satiety and reduces energy density, aiding in weight management.Moderate
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