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

dc.contributor.authorSantos, Diva
dc.contributor.authorBarros, Rui
dc.contributor.authorSilva, José A. Lopes da
dc.contributor.authorPintado, Manuela
dc.date.accessioned2023-01-23T17:53:07Z
dc.date.available2023-01-23T17:53:07Z
dc.date.issued2022-05-30
dc.description.abstractThe 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<0.05). Extruded rich in fibre and Flakes have the lowest sugar content and the highest fibre content (p<0.05). Few BCP enriched in fibre were found (3.8%), with 10 to 29g of fibre/100g of product. The healthiest products are in the groups of Extruded rich in fibre, flakes, Extruded for adults, granolas, and muesli. However, there are also unhealthy products in flakes and extruded groups. There were few differences between branded and white-label BCP. In case of difference (p<0.05), the branded cereals were healthier. Many BCP in the Portuguese market needs improvement regarding sugar content, namely all BCP marketed for children. Generally, a low percentage of the recommended daily dietary fibre intake is obtained from one BCP serving. Brands are rarely healthier than white-label products.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.31031/ntnf.2022.06.000641pt_PT
dc.identifier.issn2640-9208
dc.identifier.urihttp://hdl.handle.net/10400.14/39978
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBreakfast cerealspt_PT
dc.subjectNutritional qualitypt_PT
dc.subjectFood labelpt_PT
dc.titleWhich type of breakfast cereals is healthier: evaluating labels in the Portuguese marketpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage579pt_PT
oaire.citation.issue4pt_PT
oaire.citation.startPage571pt_PT
oaire.citation.titleNovel Techniques in Nutrition & Food Sciencept_PT
oaire.citation.volume6pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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