Which type of breakfast cereals is healthier: evaluating labels in the Portuguese market

Diva Santos, Rui Barros, José A. Lopes da Silva, Manuela Pintado*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

The need for nutritional improvement of Breakfast Cereal Products (BCP) has been pointed out, namely regarding sugar, salt, and fat contents. Fibre has several proven health benefits but has been ignored in previous studies. This study aimed to evaluate the nutritional quality of BCP in the Portuguese market, especially regarding fibre content. A total of 247BCP available in online stores of the leading retailers were evaluated regarding the nutritional profile, using the information given in the products’ label. BCP were divided by types according to texture/appearance and production method. Nutritional differences between branded and white-label BCP were also investigated. The majority of BCP have healthy values of total fat, saturates and salt. BCP marketed for children have the highest sugar content values (p
Original languageEnglish
Pages (from-to)571-579
Number of pages9
JournalNovel Techniques in Nutrition & Food Science
Volume6
Issue number4
DOIs
Publication statusPublished - 30 May 2022

Keywords

  • Breakfast cereals
  • Nutritional quality
  • Food label

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