A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden
| Autor: | Lappi, V-M, Mottas, A, Sundström, J, Neal, B, Löf, M, Rådholm, K |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Dietary Fiber
Glutens education bread lcsh:TX341-641 supermarket's own brands Article packaged food Diet Gluten-Free supermarket’s own brands Food Labeling Food Quality Food Industry health star rating FoodSwitch supermarkets own brands private label gluten-free front-of-pack labelling nutritional quality Supermarkets Sweden Nutrition and Dietetics digestive oral and skin physiology Livsmedelsvetenskap food and beverages Näringslära 1111 Nutrition and Dietetics Dietary Proteins Nutritive Value lcsh:Nutrition. Foods and food supply 0908 Food Sciences Food Analysis Food Science |
| Zdroj: | Nutrients Volume 12 Issue 4 Nutrients, Vol 12, Iss 1162, p 1162 (2020) |
| ISSN: | 2072-6643 |
| DOI: | 10.3390/nu12041162 |
| Popis: | 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&rsquo 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&rsquo s own brand products to regular brand products, and gluten-free to gluten-containing bread. The mean HSR for the supermarket&rsquo 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&rsquo 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. |
| Databáze: | OpenAIRE |
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