{"id":1695,"date":"2017-12-06T09:07:13","date_gmt":"2017-12-06T14:07:13","guid":{"rendered":"https:\/\/globalfoodresearchprogram.web.unc.edu\/?p=1695"},"modified":"2025-02-05T10:46:08","modified_gmt":"2025-02-05T15:46:08","slug":"researchers-ponder-the-saturated-fat-comeback-as-sodium-sugar-decrease-in-processed-foods","status":"publish","type":"post","link":"https:\/\/www.globalfoodresearchprogram.org\/researchers-ponder-the-saturated-fat-comeback-as-sodium-sugar-decrease-in-processed-foods\/","title":{"rendered":"Researchers ponder the saturated fat comeback as sodium, sugar decrease in processed foods"},"content":{"rendered":"

A Washington Post article<\/a> <\/strong>highlights a new government report that shows many packaged food and beverage products enter and exit the marketplace in a short period of time, and from 2009-2012 the nutrients in such products changed. Food manufacturers have created new packaged products with less sodium and sugar, but more saturated fat than the products\u00a0that have left\u00a0the market. The Post article interviews various researchers who present differing possible explanations for the changing nutrient profile, including Dr. Barry Popkin:<\/p>\n

Sodium reduction initiatives\u00a0from industry and government have led companies to\u00a0slash salt, he said, and a\u00a0consumer revolt against sweetened foods and beverages has encouraged sugar cuts.\u00a0As for saturated fats, he said, there is some evidence to suggest that manufacturers\u00a0have used them to replace\u00a0their more dangerous cousin, trans fats.<\/p>\n

Forthcoming research from his team has also found that some foods that typically contain more saturated fats, such as savory snacks, have become more popular with consumers. The report notes that whole-milk yogurt, for instance — which contains more saturated fat — has seen a resurgence.<\/p>\n

\u201cThey are independent trends,\u201d he said \u2014 although he expects them to interact in the real world.<\/p><\/blockquote>\n

Read more from the Washington Post here<\/a>.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

A Washington Post article highlights a new government report that shows many packaged food and beverage products enter and exit the marketplace in a short period of time, and from 2009-2012 the nutrients in such products changed. Food manufacturers have created new packaged products with less sodium and sugar, but more saturated fat than the […]<\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52,36],"tags":[],"class_list":["post-1695","post","type-post","status-publish","format-standard","hentry","category-reformulation","category-ultra-processed-foods"],"acf":[],"yoast_head":"\nResearchers ponder the saturated fat comeback as sodium, sugar decrease in processed foods - Global Food Research Program<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.globalfoodresearchprogram.org\/researchers-ponder-the-saturated-fat-comeback-as-sodium-sugar-decrease-in-processed-foods\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Researchers ponder the saturated fat comeback as sodium, sugar decrease in processed foods - Global Food Research Program\" \/>\n<meta property=\"og:description\" content=\"A Washington Post article highlights a new government report that shows many packaged food and beverage products enter and exit the marketplace in a short period of time, and from 2009-2012 the nutrients in such products changed. 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