Overview of publications on food reformulation

General information, associations with health 

  1. Collaborators GBDRF, Forouzanfar MH, Alexander L, Anderson HR, Bachman VF, Biryukov S, et al. Global, regional, and national comparative risk assessment of 79 behavioural, environmental and occupational, and metabolic risks or clusters of risks in 188 countries, 1990-2013: a systematic analysis for the Global Burden of Disease Study 2013. Lancet. 2015.
  2. Micha R, Khatibzadeh S, Shi P, Fahimi S, Lim S, Andrews KG, et al. Global, regional, and national consumption levels of dietary fats and oils in 1990 and 2010: a systematic analysis including 266 country-specific nutrition surveys. Bmj. 2014;348:g2272.
  3. Powles J, Fahimi S, Micha R, Khatibzadeh S, Shi P, Ezzati M, et al. Global, regional and national sodium intakes in 1990 and 2010: a systematic analysis of 24 h urinary sodium excretion and dietary surveys worldwide. BMJ open. 2013;3(12):e003733.
  4. Hendriksen MA, Hoogenveen RT, Hoekstra J, Geleijnse JM, Boshuizen HC, van Raaij JM. Potential effect of salt reduction in processed foods on health. The American journal of clinical nutrition. 2014;99(3):446-53.

Major foods for reformulation

  1. Auestad N, Hurley JS, Fulgoni VL, 3rd, Schweitzer CM. Contribution of Food Groups to Energy and Nutrient Intakes in Five Developed Countries. Nutrients. 2015;7(6):4593-618.
  2. Huth PJ, Fulgoni VL, Keast DR, Park K, Auestad N. Major food sources of calories, added sugars, and saturated fat and their contribution to essential nutrient intakes in the U.S. diet: data from the National Health and Nutrition Examination Survey (2003-2006). Nutrition journal. 2013;12:116.
  3. Milder IEJ, Toxopeus IB, Westenbrink S, van den Bogaard CHM, Van Raaij JMA, Temme EHM. Mono- en disacharidengehalten van voedingsmiddelen. Uitgangssituatie voor het bepalen van veranderingen in productsamenstelling. RIVM Briefrapport 2015-0035. Bilthoven: 2015.
  4. EC. White paper on A Strategy for Europe on Nutrition, Overweight and Obesity related health issues. Brussels: COMMISSION OF THE EUROPEAN COMMUNITIES 2007.
  5. Temme EH, Millenaar IL, Van Donkersgoed G, Westenbrink S. Impact of fatty acid food reformulations on intake of Dutch young adultsActa Cardiol. 2011 Dec;66(6):721-8.

NVWA and RIVM monitoring studies

  1. Monitoring van het gehalte aan keukenzout in diverse levensmiddelen 2013 [Monitoring the content of salt in several foods 2013], NVWA.
  2. Monitoring van het gehalte aan keukenzout in diverse levensmiddelen 2014 [Monitoring the content of salt in several foods 2014], NVWA.
  3. Temme EHM, Westenbrink S, Toxopeus IB, Hendriksen MAH, Werkman AM, Klostermann VLC. Natrium en verzadigd vet in beeld [Sodium and saturated fat content of foods]. RIVM briefrapport 350022002. Bilthoven: 2013.
  4. Temme EHM, Milder IEJ, Westenbrink S, Toxopeus IB, Van den Bogaard CHM, Van Raaij JMA. Monitoring productsamenstelling voor zout, verzadigd vet en suiker. RIVM Herformuleringsmonitor 2014. RIVM Briefrapport 2015-0034 [Monitoring product composition for salt, saturated fatty acid and sugar. RIVM Reformulation monitor 2014, RIVM letter report 2015-0034]. Bilthoven: 2015.
  5. Hendriksen MA, van Raaij JM, Geleijnse JM, Wilson-van den Hooven C, Ocke MC, van der AD. Monitoring salt and iodine intakes in Dutch adults between 2006 and 2010 using 24 h urinary sodium and iodine excretions. Public health nutrition. 2014;17(7):1431-8.

Effectiveness of food reformulation

  1. Bolhuis DP, Temme EH, Koeman FT, Noort MW, Kremer S, Janssen AM. A salt reduction of 50% in bread does not decrease bread consumption or increase sodium intake by the choice of sandwich fillings. J Nutr. 2011 Dec;141(12):2249-55.
  2. Janssen AM, Kremer S, van Stipriaan WL, Noort MW, de Vries JH, Temme EH. Reduced-Sodium Lunches Are Well-Accepted by Uninformed Consumers Over a 3-Week Period and Result in Decreased Daily Dietary Sodium Intakes: A Randomized Controlled Trial. J Acad Nutr Diet. 2015 Oct;115(10):1614-25. doi: 10.1016/j.jand.2015.01.008. Epub 2015 Mar 11.

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