ArticleNutrients2023
Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study.
Article in Nutrients, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 35 citations in OpenAlex.
- Nutritional quality indicators as complementary functional units for the sustainability assessment of grain-based foods in Sweden.Current research in food science · 2026Article
- Article
- How to evaluate ultra-processed food intake in pediatrics? UPF score: an easy alternative.BMC nutrition · 2025Article
- Fifteen Years of NOVA Food-Processing Classification: "Friend or Foe" Among Sustainable Diet Indicators? A Scoping Review.Nutrition reviews · 2025Article
- Adolescents' ultra-processed food consumption status and its association with food literacy: a cross-sectional study in Chongqing, China.Frontiers in nutrition · 2025Article
- Nutrients or processing? An analysis of food and drink items from the UK National Diet and Nutrition Survey based on nutrient content, the NOVA classification and front of package traffic light labelling.The British journal of nutrition · 2024Article
- Complementarity between the updated version of the front-of-pack nutrition label Nutri-Score and the food-processing NOVA classification.Public health nutrition · 2024Article
- Ultra-Processed Foods, Diet Quality and Human Health.Nutrients · 2023Article
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Authors and funding
6 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to compare the level of processing (as assessed by the NOVA classification) and the nutritional quality (as assessed by nutrition values, Nutri-Score and NutrInform battery) of breakfast cereals currently on the Italian market. A total of 349 items were found, mostly belonging to the NOVA 4 group (66.5%) and to Nutri-Score C and A (40% and 30%, respectively). The NOVA 4 products showed the highest energy, total fat, saturates, and sugar content per 100 g and had the highest number of items with Nutri-Score C (49%) and D (22%). Conversely, NOVA 1 products had the highest content of fibre and protein, the lowest amounts of sugars and salt, and 82% of them were Nutri-Score A, while few Nutri-Score B and C were found. Differences were attenuated when products were compared for their NutrInform battery, with NOVA 4 items showing only slightly fuller batteries for saturated fats, sugar, and salt than NOVA 1 and NOVA 3 products. Overall, these results suggest that the NOVA classification partially overlaps with systems based on the nutritional quality of foods. The lower nutritional quality of NOVA 4 foods may at least partially explain the association found between the consumption of ultra-processed foods and the risk of chronic diseases.
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