Figure 2.

Estimated impact of simulations to moderate, substitute and reformulate on discretionary foods or beverages on mean population intake of target nutrients. Results are expressed as a percentage change in total energy intake. Food moderation: Reduction of discretionary foods by 50% with no energy compensation. Beverage moderation: Reduction of discretionary beverages by 50% with no energy compensation. Food substitution: Replacement of 50% of all discretionary foods with all core foods. Beverage substitution: Replacement of 50% of discretionary beverages with water, fruit/vegetable juices. Food reformulation: Reformulation of all discretionary foods by replacing 50% SFA with equivalent gram of unsaturated fat, reducing added sugars by 25%, reducing sodium by 20%. Beverage reformulation: Reformulation of all discretionary beverages by reducing added sugars by 25%, reducing sodium by 20%, reducing alcohol by 25%.