In a recent paper, Barthélémy Sarda, from the Sorbonne Paris Nord University, et al. have modelled the changes in energy and macronutrient intakes of food and beverage reformulation. Food and beverages were identified based on 24-hour dietary records of 100,418 participants in the Nutrinet-Santé cohort and matched to food products found on the French market, allowing for more realistic projections. Three different scenarios were considered in which the food offer was either unchanged or consisted only of products of better or lower nutritional quality.

Results suggest that reformulating food products to achieve a better nutritional quality would significantly reduce energy intake, sugar, saturated fat and salt consumption while also increasing fibre consumption. The opposite effect would be observed if only products of lower nutritional quality were offered. Participants less compliant with dietary guidelines would benefit the most from food and beverage reformulations towards healthier products. This study shows that public health benefits could be achieved by reformulating the food offer without changing individual food choices, but changes in dietary patterns can’t be excluded to reach compliance with some dietary guidelines at the population level. In fact, in the most favourable scenario, fibre intake was improved by only 1 g per day, whereas a much higher amount of fibre would be needed to meet the WHO nutritional recommendations of at least 25 g per day in adults.

巴黎北部索邦大学的 Barthélémy Sarda 等人在最近的一篇论文中。模拟了食品和饮料重新配方的能量和常量营养素摄入量的变化。食品和饮料是根据 Nutrinet-Santé 队列中 100,418 名参与者的 24 小时饮食记录确定的，并与法国市场上的食品相匹配，从而可以进行更现实的预测。考虑了三种不同的情况，其中食品供应不变或仅包含更好或更低营养质量的产品。

结果表明，重新配制食品以实现更好的营养质量将显着减少能量摄入、糖、饱和脂肪和盐的消耗，同时增加纤维的消耗。如果只提供营养质量较低的产品，就会观察到相反的效果。不太遵守饮食指南的参与者将从食品和饮料重新配方转向更健康的产品中受益最多。这项研究表明，在不改变个人食物选择的情况下，通过重新制定食物供应可以实现公共健康效益，但不能排除饮食模式的变化，以达到人口层面的某些饮食指南的合规性。事实上，在最有利的情况下，纤维摄入量每天仅增加 1 克，而需要更高量的纤维才能满足世界卫生组织成人每天至少 25 克的营养建议。