Designing healthier foods: Reducing the content or digestibility of key nutrients

The global obesity epidemic and increasing incidences of metabolic diseases have been correlated to increased consumption of fat, sugar, and salt. In response, many food scientists are developing food products with reduced levels of sugar, fat and/or salt. However, knowledge of composition-structure-property relationships of foods is critical to create high-quality products that are well accepted by consumers. Moreover, food processing may increase the digestion rates of nutrients by breaking down food structures, thereby making them more readily digestible and absorbable. This review provides an overview of the mechanisms and expected effects of using structural design approaches to reduce the levels or retard the digestibility of nutrients associated with negative health impacts (especially fats, carbohydrates and salt) in processed foods. There are a number of design approaches that may be applied to food in order to make them less energy-dense or with reduced digestion rates of key nutrients, while not affecting much their sensory appeal to consumers. •Health problems have resulted from increased consumption of fat, sugar, and salt.•Structural food design depends on knowledge of food composition-structure-properties.•Macronutrients (eg starch and fat) may have their contents or digestibility reduced.•Structurally designed foods may be healthier while still well accepted by consumers.