ArticleNutrients2021
Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content.
Article in Nutrients, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 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.
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Who cites it
7 citing papers in PubMed, 15 citations in OpenAlex.
- Foods of concern, cardiopreventive medication use and risk of cardiovascular diseases: a prospective study in the CARTaGENE cohort.The American journal of clinical nutrition · 2026Article
- Bread Composition and Dietary Fibre Intake: Modelling Consumption Patterns and Substitution of White with Wholegrain Bread.Nutrients · 2025Article
- Association between the nutritional quality of Canadian packaged foods and their prices: an analysis across five food categories.Public health nutrition · 2025Article
- Assessing the extent to which front-of-pack labelling regulations could support healthy eating among Canadians.PloS one · 2025Article
- Knowledge mobilization between the food industry and public health nutrition scientists: findings from a case study.BMC nutrition · 2024Article
- Physical-Chemical and Nutritional Characterization of SomaliFoods (Basel, Switzerland) · 2023Article
- The Impact of Innovative Plant Sources (Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
Abstract
Bread is a highly consumed food and an important source of nutrients in the diet of Canadians, underlining the need to improve its nutritional quality. The Food Quality Observatory (Observatory) aimed to evaluate the nutritional value of the sliced bread products available in Quebec (Canada), according to their grain type and main flour. Analyses included comparing the bread's sodium content to Health Canada's daily values (DV) and sodium voluntary targets, comparing the bread's fibre content thresholds with the source of fibre mentioned, and assessing whether the main flour was associated with the nutrient content. The nutritional values of 294 sliced breads available in Quebec were merged with sales data (from October 2016 to October 2017), with 262 products successfully cross-referenced. The results showed that 64% of the breads purchased were 'low' in fibre (i.e., below 2 g per two slices), while 47% were 'high' in sodium (i.e., above 15% DV per two slices). Attention should be paid to 100% refined grain bread and to bread with refined flour as the main flour, since they are great sellers, while showing a less favourable nutrient content. This study shows that there is room for improvement in the nutritional content of Quebec's bread offer, particularly regarding sodium and fibre content.
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Registered trials
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