ArticleNutrients2019
Evaluation of the Nutritional Quality of Breakfast Cereals Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study.
Article in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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Who cites it
27 citing papers in PubMed, 52 citations in OpenAlex.
- Trial
- Nutritional quality of dysphagia-oriented products sold on the Italian market.Frontiers in nutrition · 2024Article
- Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study.Nutrients · 2023Article
- A Cross-Sectional Survey of the Nutritional Quality of Quinoa Food Products Available in the Italian Market.Foods (Basel, Switzerland) · 2023Article
- The Update of the Italian Food Composition Database of Gluten-Free Products and Its Application in Food-Based Dietary Guidelines Menus.Nutrients · 2022Article
- Sodium Content in Cereal-Based Products Sold in Italy: How Far Are We from the Global Benchmarks?Nutrients · 2022Article
- Nutritional Quality of Wholegrain Cereal-Based Products Sold on the Italian Market: Data from the FLIP Study.Nutrients · 2022Article
- Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project.Frontiers in nutrition · 2022Article
- Breakfast Cereals Carrying Fibre-Related Claims: Do They Have a Better Nutritional Composition Than Those without Such Claims? Results from the Food Labelling of Italian Products (FLIP) Study.Foods (Basel, Switzerland) · 2021Article
- Risk-Benefit Assessment of Cereal-Based Foods Consumed by Portuguese Children Aged 6 to 36 Months-A Case Study under the RiskBenefit4EU Project.Nutrients · 2021Article
- Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks.Foods (Basel, Switzerland) · 2021Review
- Breakfast Cereals Intended for Children: Opportunities for Reformulation and Potential Impact on Nutrient Intake.Foods (Basel, Switzerland) · 2021Article
- Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada): a study from the Food Quality Observatory.Public health nutrition · 2021Article
- Examining the Relationship between Sugar Content, Packaging Features, and Food Claims of Breakfast Cereals.Nutrients · 2021Article
- The Level of Processing, Nutritional Composition and Prices of Canadian Packaged Foods and Beverages with and without Gluten-Free Claims.Nutrients · 2021Article
- Article
- Food Labeling: Analysis, Understanding, and Perception.Nutrients · 2021Article
- Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain.Foods (Basel, Switzerland) · 2021Article
- Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study.Nutrients · 2021Article
- Comparison of the Nutritional Quality of Branded and Private-Label Food Products Sold in Italy: Focus on the Cereal-Based Products Collected From the Food Labeling of Italian Products Study.Frontiers in nutrition · 2021Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Breakfast cereals are present on the market as different types and, in general, are one of the food categories in which voluntary information, such as nutrition or health claims (NHC) or gluten free (GF) declarations, have the largest distribution. The aims of the present study were to compare (i) the nutritional declaration among different types of breakfast cereals, as well as among products with and without NHC or GF declarations; and (ii) the salt and sugar contents with the "Italian shared objectives for the improvement of the nutritional characteristics of food". To this aim, the nutrition declarations of 371 different breakfast cereal items, available in 13 retailers present on the Italian market, were analysed. Data showed an elevated inter-product variability, with cereal bars and muesli having the highest energy, total fat, and saturate contents per 100 g. Limited differences were found comparing products with and without NHC, as well as those with GF declaration. Most of the breakfast cereals were compliant to the shared objectives, although some items with NHC or GF declaration still have sugar or salt contents higher than these objectives. In conclusion, these data suggest that the different characteristics and the regulated information reported on the food label should not be considered as a marker of the overall nutritional quality. Thus, this study supports the importance of reading and understanding the information made on food label.
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