eprintid: 19194 rev_number: 23 eprint_status: archive userid: 1482 importid: 105 dir: disk0/00/01/91/94 datestamp: 2016-04-27 08:58:57 lastmod: 2021-04-02 15:50:48 status_changed: 2020-04-16 08:21:08 type: article metadata_visibility: show creators_name: Enderli, G. creators_name: Leroy, Pascal creators_name: Réquillart, Vincent creators_name: Soler, Louis-Georges creators_idrefppn: 035826886 creators_idrefppn: 084254041 creators_affiliation: Toulouse School of Economics (GREMAQ-INRA), Toulouse, France title: An assessment of the potential health impacts of food reformulation ispublished: pub subjects: subjects_ECO abstract: Background/Objectives: Policies focused on food quality are intended to facilitate healthy choices by consumers, even those who are not fully informed about the links between food consumption and health. The goal of this paper is to evaluate the potential impact of such a food reformulation scenario on health outcomes. Subjects/Methods: We first created reformulation scenarios adapted to the French characteristics of foods. After computing the changes in the nutrient intakes of representative consumers, we determined the health effects of these changes. To do so, we used the DIETRON health assessment model, which calculates the number of deaths avoided by changes in food and nutrient intakes. Results: Depending on the reformulation scenario, the total impact of reformulation varies between 2408 and 3597 avoided deaths per year, which amounts to a 3.7–5.5% reduction in mortality linked to diseases considered in the DIETRON model. The impacts are much higher for men than for women and much higher for low-income categories than for high-income categories. These differences result from the differences in consumption patterns and initial disease prevalence among the various income categories. Conclusions: Even without any changes in consumers’ behaviors, realistic food reformulation may have significant health outcomes. date: 2016 date_type: published publisher: Nature Publishing Group id_number: 10.1038/ejcn.2015.201 official_url: http://tse-fr.eu/pub/29981 faculty: tse divisions: tse language: en has_fulltext: TRUE doi: 10.1038/ejcn.2015.201 view_date_year: 2016 full_text_status: public publication: European Journal of Clinical Nutrition volume: vol. 70 number: n° 6 pagerange: 694-699 refereed: TRUE issn: 0954-3007 oai_identifier: oai:tse-fr.eu:29981 harvester_local_overwrite: oai_set harvester_local_overwrite: volume harvester_local_overwrite: number harvester_local_overwrite: issn harvester_local_overwrite: faculty harvester_local_overwrite: publisher harvester_local_overwrite: creators_affiliation harvester_local_overwrite: pending harvester_local_overwrite: doi harvester_local_overwrite: id_number harvester_local_overwrite: creators_idrefppn oai_lastmod: 2019-12-10T10:36:28Z oai_set: tse oai_set: ut1c site: ut1 citation: Enderli, G., Leroy, Pascal, Réquillart, Vincent and Soler, Louis-Georges (2016) An assessment of the potential health impacts of food reformulation. European Journal of Clinical Nutrition, vol. 70 (n° 6). pp. 694-699. document_url: https://publications.ut-capitole.fr/id/eprint/19194/1/ejcn-reformulation2016.pdf