ArticleNutrients2020
The Nutritional Quality of Organic and Conventional Food Products Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study.
Article in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
21 citing papers in PubMed.
- Trial
- Three-Tier Plate, Triple Win: Health, Sustainability, and Equity in the Slovenian Nutrition Guidelines 2025.Foods (Basel, Switzerland) · 2026Review
- Regenerative Organic Agriculture and Human Health: The Interconnection Between Soil, Food Quality, and Nutrition.Antioxidants (Basel, Switzerland) · 2025Review
- Nutritional Quality of Plant-Based Fish and Seafood Analogs: A Study of the Italian Market.Foods (Basel, Switzerland) · 2025Article
- Nutritional Quality of Breakfast Cereals on the French, Belgian and Luxembourg Markets: Which Cereals for Children?Nutrients · 2024Observational
- Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread.Foods (Basel, Switzerland) · 2024Article
- Nutritional quality of dysphagia-oriented products sold on the Italian market.Frontiers in nutrition · 2024Article
- Nutritional Description of Organic and Conventional Food Products in Spain: The BADALI Project.Nutrients · 2023Article
- Healthy and Sustainable Food: A Cross-Cultural Study among Spanish and Italian Consumers.Foods (Basel, Switzerland) · 2022Article
- The Nutritional Composition of Natural and Organic Branded Food Products: A Cross-Sectional Analysis of the Greek Foodscape.Nutrients · 2022Article
- Nutritional Quality of Wholegrain Cereal-Based Products Sold on the Italian Market: Data from the FLIP Study.Nutrients · 2022Article
- Application of Capital Asset Pricing Model Based on BP Neural Network in E-commerce Financing.Computational intelligence and neuroscience · 2022Article
- Article
- Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis.Foods (Basel, Switzerland) · 2021Review
- Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers.Foods (Basel, Switzerland) · 2021Article
- Article
- Food Labeling: Analysis, Understanding, and Perception.Nutrients · 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
- Evaluation of nutritional quality of biscuits and sweet snacks sold on the Italian market: the Food Labelling of Italian Products (FLIP) study.Public health nutrition · 2020Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The market for organic products is growing rapidly, probably attributable to the general customer perception that they are healthier foods, with a better nutritional profile than conventional ones. Despite this, the available studies show limited differences in the nutrient profile of organically and conventionally primary food products. Apart from this literature, no studies have focused on the nutrition profile of commercially prepacked foods. Thus, the aim of the present survey was to compare the nutritional quality intended as nutrition facts of organic and conventional prepacked foods sold in Italy. A total of 569 pairs of prepacked products (organic and their conventional counterparts) were selected from nine food categories sold by online retailers. By comparing organic and conventional products in the "pasta, rice and other cereals" category, the former were lower in energy, protein, and higher in saturates compared to the latter. Organic "jams, chocolate spreads and honey" products were lower in energy, carbohydrates, sugars and higher in protein than their regular counterparts. No differences were found for energy, macronutrients and salt for other categories. Therefore, based on the mandatory information printed on their packaging, prepacked organic products are not of a superior nutritional quality than conventional ones, with just a few exceptions. Consequently, the present study suggests that organic certification cannot be considered an indication of better overall nutritional quality. Further studies examining the nutritional quality of organic foods, taking into account the ingredients used, might better explain the results obtained.
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Registered trials
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