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 SardaEmmanuelle Kesse-GuyotBernard SrourMélanie Deschasaux-TanguyMorgane FialonLéopold K FezeuPilar GalanSerge HercbergMathilde TouvierChantal Julia

Published in: BMJ global health (2024)

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

Keyphrases

human health
electronic health record
weight loss
health insurance
big data
risk assessment
machine learning
quality improvement