ArticleFoods (Basel, Switzerland)2020
Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Classification and statistical analysis of the nutritional value of commercially available breads in Romania.BMC nutrition · 2026Article
- Celiac Disease as a Model of Intestinal Malnutrition: Mechanisms and Nutritional Management.Nutrients · 2025Review
- Optimization of Nutritional and Sensory Properties of Unleavened Flatbread Developed From Maize-Boiled Rhizome of Water Lily-Fish.Food science & nutrition · 2025Article
- Multidimensional evaluation of nutritional security policies in the Republic of Moldova: gaps, progress, and alignment with international standards.Frontiers in public health · 2025Article
- Can Front-of-Pack Labeling Encourage Food Reformulation? A Cross-Sectional Study on Packaged Bread.Foods (Basel, Switzerland) · 2024Article
- 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
- Adherence to Dietary Recommendations of 7-Year-Old Children from a Birth Cohort in Friuli Venezia Giulia, Italy.Nutrients · 2022Review
- The Level of Processing, Nutritional Composition and Prices of Canadian Packaged Foods and Beverages with and without Gluten-Free Claims.Nutrients · 2021Article
- Food Labeling: Analysis, Understanding, and Perception.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
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Authors and funding
9 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Bread is one of the most common staple foods, despite the increasing consumption of the so-called "bread substitutes". The aim of the present work is to survey the nutritional quality intended as a nutrition declaration of 339 pre-packed bread products and 1020 bread substitutes sold in the major retailers present on the Italian market. Comparisons of energy, macronutrient, and salt content within product types, and between regular and gluten-free (GF) products and products with or without nutrition claim (NC) and health claim (HC) declarations, were performed. A high inter-product variability was detected. The median energy contents were 274 (interquartile range 255-289) and 412 (380-437) kcal/100 for bread products and substitutes, respectively. Irrespective of the category, GF products had lower amounts of energy than their gluten-containing counterpart (
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