ArticlePublic health nutrition2021
Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada): a study from the Food Quality Observatory.
Article in Public health nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers, 1 of them a synthesis that pooled it.
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Who cites it
6 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Food environment research in Canada: a rapid review of methodologies and measures deployed between 2010 and 2021.The international journal of behavioral nutrition and physical activity · 2024Pooled it
- A Methodological Framework for Aggregating Branded Food Composition Data in mHealth Nutrition Databases: A Case Presentation.Nutrients · 2026Article
- Association between the nutritional quality of Canadian packaged foods and their prices: an analysis across five food categories.Public health nutrition · 2025Article
- Knowledge mobilization between the food industry and public health nutrition scientists: findings from a case study.BMC nutrition · 2024Article
- Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content.Nutrients · 2021Article
- Claims on Ready-to-Eat Cereals: Are Those With Claims Healthier?Frontiers in nutrition · 2021Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveThe Food Quality Observatory was created in the province of Quebec (Canada) in 2016. In this study, the Observatory aimed to generate a methodology to (1) test the use of sales data combined with nutrient values to characterise the nutritional composition of ready-to-eat (RTE) breakfast cereals offered and purchased in the province of Quebec (Canada) and (2) verify the extent to which a front-of-pack label based on the percentage of daily value (DV) for total sugar, as a strategy to improve the food supply, would be distributed in this food category.
designNutritional information were obtained by purchasing each RTE breakfast cereal available in the Greater Montreal area. Cereals were then classified according to their processing type.
settingThe nutritional values of 331 RTE breakfast cereals available in Quebec were merged with sales data covering the period between May 2016 and May 2017. A total of 306 products were successfully cross-referenced.
resultsGranola and sweetened cereals were the most available (36·6 % and 19·6 %, respectively) and purchased (19·8 % and 40·9 % of sales, respectively). When compared with other types of cereals, granola cereals had a higher energy, fat, saturated fat, protein content and a lower Na content. A larger proportion of chocolate (65 %) and sweetened cereals (49 %) were above 15 % of the DV for sugar.
conclusionsThis study showed that the methodology developed generates important data to monitor nutritional quality of the food supply and ultimately contribute to improve the nutritional quality of processed foods.
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