Resumen

URRIALDE DE ANDRES, Rafael. Salt, fat and sugar reduction in the food, for getting the goals for Spanish population. Nutr. Hosp. [online]. 2018, vol.35, n.spe4, pp.116-120.  Epub 28-Sep-2020. ISSN 1699-5198.  https://dx.doi.org/10.20960/nh.2136.

For the last 30 years food safety criteria and parameters of food products have been improved. Maximum safety level has been reached in the European Union. Furthermore, since 2006 in European countries the stage is being set for stabilizing similar processes for getting of certain objectives in the improvement of food and beverages nutrition profiles (specifically of sugar, fats and salt).

In this sense, Spain is one of the countries that has advanced the most and culminated in an agreement between the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (Aecosan) and the Spanish Food and Drink Industry Federation (FIAB) for the improvement in the food and beverages composition as a priority objective for 2020. Although since 2010 there have been advances in sugar, saturated fats and salt reduction in certain food and beverages, this situation has been generalized from 2017.

Palabras clave : Food; Beverages; Reduction; Sugar; Fat; Salt.

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