Reformulation of Food and Drink in Spain Reduces Saturated Fat, Sugar and Salt Levels in Most Products

This is one of the main conclusions of the updated photo study of foods marketed in Spain using the database of food composition TABULA®, which has recently been published by the scientific journal Journal of Food Composition and Analysis. This work, carried out by the Group of Excellence ‘Nutrition for Life’ and the University Institute CEU Alimentación y Sociedad (IUAyS) of the University CEU San Pablo, represents one of the first comprehensiv…