| Autor: |
Lappi VM; Department of Biosciences and Nutrition, Karolinska Institutet, SE-141 83 Stockholm, Sweden., Mottas A; Department of Biosciences and Nutrition, Karolinska Institutet, SE-141 83 Stockholm, Sweden., Sundström J; Department of Medical Sciences, Uppsala University, SE-741 85 Uppsala, Sweden.; The George Institute for Global Health, University of New South Wales, Sydney 2042, Australia., Neal B; The George Institute for Global Health, University of New South Wales, Sydney 2042, Australia.; Department of Epidemiology and Biostatistics, Imperial College London, London SW7 2AZ, UK., Löf M; Department of Biosciences and Nutrition, Karolinska Institutet, SE-141 83 Stockholm, Sweden.; Department of Health, Medicine and Caring Sciences, Linköping University, SE-581 83 Linköping, Sweden., Rådholm K; The George Institute for Global Health, University of New South Wales, Sydney 2042, Australia.; Department of Health, Medicine and Caring Sciences, Linköping University, SE-581 83 Linköping, Sweden. |
| Abstrakt: |
Processed food is associated with unhealthy qualities such as higher content of harmful fats, sugars and salt. The aim of our study was to compare the nutritional qualities of supermarket's own brands and regular brands of bread sold in Sweden. Additionally, we compared the nutritional qualities of gluten-free and gluten-containing bread. We collected information from the labels of 332 bread products available in the largest grocery store chains. The Australian Health Star Rating (HSR) system was used to quantify the nutritional quality of each bread product. We compared all supermarket's own brand products to regular brand products, and gluten-free to gluten-containing bread. The mean HSR for the supermarket's own brands was lower than the regular brands (3.6 vs. 3.7; p = 0.046). For the regular brand products, the fibre, sugar and total fat content were greater ( p < 0.001, p = 0.002 and p = 0.021, respectively), while less protein ( p = 0.009) compared to regular bread products. Gluten-free bread had a lower HSR than gluten-containing bread (mean 3.5 vs. 3.8, respectively; p < 0.001). The regular brand products were slightly healthier than the supermarket's own brands, primarily as a result of a higher fibre content. Gluten-free bread products were slightly unhealthier due to a lower protein content. |
