How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France

Barthélémy Sarda; Emmanuelle Kesse‐Guyot; Bernard Srour; Mélanie Deschasaux; Morgane Fialon; Léopold Fezeu; Pilar Galán; Serge Hercberg; Mathilde Touvier; Chantal Julia

doi:10.1136/bmjgh-2023-014162

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Serge Hercberg

How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France

Article 2024 en

Authors

BS
Barthélémy Sarda
EK
Emmanuelle Kesse‐Guyot
BS
Bernard Srour

Abstract

1 min read

Widespread reformulation of food offer appeared to be an opportunity for improving nutritional status at population level in France.

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How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France

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