Next Article in Journal
Dietary Patterns Associated with Sebum Content, Skin Hydration and pH, and Their Sex-Dependent Differences in Healthy Korean Adults
Next Article in Special Issue
Brazilian Food Truck Consumers’ Profile, Choices, Preferences, and Food Safety Importance Perception
Previous Article in Journal
A Scientific Perspective of Personalised Gene-Based Dietary Recommendations for Weight Management
Previous Article in Special Issue
Health Innovation in Patty Products. The Role of Food Neophobia in Consumers’ Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation
Article Menu
Issue 3 (March) cover image

Export Article

Open AccessArticle

How Much Can Product Reformulation Improve Diet Quality in Households with Children and Adolescents?

1
RTI International, Research Triangle Park, NC 27709, USA
2
Economic Research Service, U.S. Department of Agriculture, Washington, DC 20024, USA
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(3), 618; https://doi.org/10.3390/nu11030618
Received: 20 February 2019 / Revised: 8 March 2019 / Accepted: 9 March 2019 / Published: 14 March 2019
(This article belongs to the Special Issue Food Choice and Nutrition)
  |  
PDF [1087 KB, uploaded 19 March 2019]
  |  

Abstract

Improvements in the healthfulness of packaged foods and beverages through reformulation could help reduce the prevalence of obesity among children and adolescents through improved diet quality. This study assessed changes in calories and four nutrients (saturated fat, total sugars, sodium, and dietary fiber) from 2012 through 2014 for packaged products frequently consumed by children and adolescents, simulated effects of potential improvements in 12 frequently consumed product categories based on actual purchasing patterns, and compared differences in prices of healthier versus less healthy products. Analysis of trends showed limited evidence that healthfulness of foods improved over the years examined. Simulation results showed minimal changes for calories and sodium, but daily intake of saturated fat could decrease by 4%, sugar consumption could decrease by 5%, and dietary fiber consumption could increase by 11% if products were reformulated to meet an existing healthfulness standard. Using a higher standard, caloric intake could decline by 4%, saturated fat by 6%, sugar by 9%, and sodium by 4%, and dietary fiber could increase by 14%. Healthier versions of most products ranged from an average of 3 to 12 cents more per serving, but not all healthier versions were more costly. Overall, reformulation is a potential avenue for improving diet quality in households with children and adolescents, but price could be a barrier to purchasing healthier products for some households. View Full-Text
Keywords: food reformulation; scanner data; diet quality; children; adolescents food reformulation; scanner data; diet quality; children; adolescents
Figures

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Supplementary material

SciFeed

Share & Cite This Article

MDPI and ACS Style

Muth, M.K.; Karns, S.A.; Mancino, L.; Todd, J.E. How Much Can Product Reformulation Improve Diet Quality in Households with Children and Adolescents? Nutrients 2019, 11, 618.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top