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Healthy Foods and Healthy Diets. How Government Policies Can Steer Food Reformulation

1
Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, London W12 ONN, UK
2
Center for Health Economics & Policy Innovation, Department of Economics & Public Policy, Imperial College Business School, Imperial College London, London SW7 2AZ, UK
*
Author to whom correspondence should be addressed.
Nutrients 2020, 12(7), 1992; https://doi.org/10.3390/nu12071992
Received: 19 May 2020 / Revised: 14 June 2020 / Accepted: 3 July 2020 / Published: 4 July 2020
(This article belongs to the Section Nutrition and Public Health)
Food reformulation policies aimed at reducing the risk of diet-related non-communicable diseases have been implemented in many countries. The degree of success of reformulation policies in changing the range of food options available to consumers has been a function of the design of these policies. Our objective was to review the different factors making the design and implementation of a food reformulation policy effective at improving populations’ diets and health. In this narrative review, we present a logic model of the action of reformulation policies on consumer behaviour, dietary intake and population health. We set out how policy design could drive outcomes, and highlight the role for governments and public health agencies in promoting food reformulation that is effective in improving diet and health. The key drivers of success for reformulation policies include strong incentives, a tight implementation strategy, a focus on the overall nutritional quality of food products, rather than on individual nutrients, and effective monitoring and evaluation. Additionally, policies should mark the distinction between product reformulation and product differentiation, which have different nutrition and health outcomes. View Full-Text
Keywords: public health policy; food reformulation; food policy; policy design public health policy; food reformulation; food policy; policy design
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Gressier, M.; Sassi, F.; Frost, G. Healthy Foods and Healthy Diets. How Government Policies Can Steer Food Reformulation. Nutrients 2020, 12, 1992.

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