北美考虑,战略和实践,减少加工食品中的含量
Paula R Trumbo1, Kathleen A Glass2, Soo-Yeun Lee3
1School of Health Sciences, Paula R. Trumbo Consulting and Liberty University, Mount Pleasant, South Carolina, USA.
Journal of food science
|September 18, 2024
概括
减少食品中的对公共健康至关重要,但消费者接受低选择仍然是一个挑战. 本综述探讨了食品行业减少和替代以改善心血管健康的策略.
科学领域:
- 食品科学与营养 食品科学与营养
- 公共卫生 公共卫生
- 消费者行为 消费者行为
背景情况:
- 高摄入量是美国人高血压和心血管疾病的重要危险因素.
- 食品行业和政府目前为减少食所做的公共卫生工作由于消费者接受问题而取得有限的成功.
- 消费包装商品 (CPG) 是食的主要来源.
研究的目的:
- 审查美国食品行业使用的减少和替换CPG中的的策略.
- 讨论消费者接受低食品的挑战.
- 探索减少和替代的未来策略.
主要方法:
- 关于减少的行业和政府倡议的文献综述.
- 分析食品中减少和替代的策略.
- 检查与低食品相关的消费者接受因素.
主要成果:
- 美国食品行业已经实施了各种策略,以减少CPG中的含量.
- 消费者接受是成功减少努力的关键障碍.
- 基于的盐替代品为减少提供了一个潜在的途径.
结论:
- 成功降低需要采取多方面的方法,包括食品配方,政府政策和消费者教育.
- 克服消费者接受挑战对于改善与摄入相关的公共卫生结果至关重要.
- 未来的战略重点是减少和替代的食物可以显著影响美国的心血管健康.
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