TY - JOUR
T1 - Which type of breakfast cereals is healthier
T2 - evaluating labels in the Portuguese market
AU - Santos, Diva
AU - Barros, Rui
AU - Silva, José A. Lopes da
AU - Pintado, Manuela
PY - 2022/5/30
Y1 - 2022/5/30
N2 - 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
AB - 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
KW - Breakfast cereals
KW - Nutritional quality
KW - Food label
U2 - 10.31031/ntnf.2022.06.000641
DO - 10.31031/ntnf.2022.06.000641
M3 - Article
SN - 2640-9208
VL - 6
SP - 571
EP - 579
JO - Novel Techniques in Nutrition & Food Science
JF - Novel Techniques in Nutrition & Food Science
IS - 4
ER -