Cargando…

Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study

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 th...

Descripción completa

Detalles Bibliográficos
Autores principales:	Angelino, Donato, Dinu, Monica, Gandossi, Barbara, Pellegrini, Nicoletta, Martini, Daniela
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10145012/ https://www.ncbi.nlm.nih.gov/pubmed/37111232 http://dx.doi.org/10.3390/nu15082013

Ejemplares similares

Evaluation of the Nutritional Quality of Breakfast Cereals Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study
por: Angelino, Donato, et al.
Publicado: (2019)

Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study
por: Angelino, Donato, et al.
Publicado: (2020)

The Nutritional Quality of Organic and Conventional Food Products Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study
por: Dall’Asta, Margherita, et al.
Publicado: (2020)

Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study
por: Dello Russo, Marika, et al.
Publicado: (2021)

Nutritional Quality of Wholegrain Cereal-Based Products Sold on the Italian Market: Data from the FLIP Study
por: Dall’Asta, Margherita, et al.
Publicado: (2022)

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
por: Angelino, Donato, et al.
Publicado: (2021)

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
por: Angelino, Donato, et al.
Publicado: (2020)

Breakfast Cereals Carrying Fibre-Related Claims: Do They Have a Better Nutritional Composition Than Those without Such Claims? Results from the Food Labelling of Italian Products (FLIP) Study
por: Martini, Daniela, et al.
Publicado: (2021)

Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project
por: Cutroneo, Sara, et al.
Publicado: (2022)

Sodium Content in Cereal-Based Products Sold in Italy: How Far Are We from the Global Benchmarks?
por: Martini, Daniela, et al.
Publicado: (2022)

Occurrence of Acrylamide in breakfast cereals and biscuits available in Italy
por: CAPEI, R., et al.
Publicado: (2015)

Editorial: Global excellence in nutritional epidemiology
por: Angelino, Donato, et al.
Publicado: (2023)

Evaluating the Nutritional Content of Children’s Breakfast Cereals in Australia
por: Tong, Terence, et al.
Publicado: (2018)

Performance of a five category front-of-pack labelling system – the 5-colour nutrition label – to differentiate nutritional quality of breakfast cereals in France
por: Julia, Chantal, et al.
Publicado: (2015)

Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle
por: Croisier, Emilie, et al.
Publicado: (2021)

Nutritional Content, Labelling and Marketing of Breakfast Cereals on the Belgian Market and Their Reformulation in Anticipation of the Implementation of the Nutri-Score Front-Of-Pack Labelling System
por: Vermote, Marie, et al.
Publicado: (2020)

An Audit of the Nutrition and Health Claims on Breakfast Cereals in Supermarkets in the Illawarra Region of Australia
por: Sussman, Romi L., et al.
Publicado: (2019)

The association of food ingredients in breakfast cereal products and fumonisins production: risks identification and predictions
por: Purchase, Jan, et al.
Publicado: (2023)

Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts
por: Morreale, Federico, et al.
Publicado: (2018)

Comparing the Performance of Bread and Breakfast Cereals, Dairy, and Meat in Nutritionally Balanced and Sustainable Diets
por: Kramer, Gerard F. H., et al.
Publicado: (2018)

Development and Sensory Assessment of Ready-to-Eat Breakfast Cereal
por: Frimpong, Theresa Gyamfuwah, et al.
Publicado: (2022)

New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters
por: Lima, Cristiane Teles, et al.
Publicado: (2023)

Mislabelling of Döner Kebab Sold in Italy
por: Liuzzo, Gaetano, et al.
Publicado: (2016)

Determination of Multimycotoxin in Cereal-Based Products Sold in Open-Air Markets
por: Yilmaz Eker, Funda, et al.
Publicado: (2023)

The effect of breakfast cereal consumption on adolescents' cognitive performance and mood
por: Defeyter, Margaret A., et al.
Publicado: (2013)

Mycotoxin Exposure in Children through Breakfast Cereal Consumption in Chile
por: Foerster, Claudia, et al.
Publicado: (2022)

Child-directed marketing on packaged breakfast cereals in South Africa
por: Khan, Alice S, et al.
Publicado: (2023)

Occurrence of Types A and B Trichothecenes in Cereal Products Sold in Romanian Markets
por: Macri, Adrian Maximilian, et al.
Publicado: (2023)

Examining the Relationship between Sugar Content, Packaging Features, and Food Claims of Breakfast Cereals
por: Prada, Marília, et al.
Publicado: (2021)

Microbial Characterization of Retail Cocoa Powders and Chocolate Bars of Five Brands Sold in Italian Supermarkets
por: Iacumin, Lucilla, et al.
Publicado: (2022)

Nutritional Quality of Preparations Based on Döner Kebab Sold in Two Towns of Veneto Region, Italy: Preliminary Results
por: Panozzo, Monica, et al.
Publicado: (2015)

Breakfast in Human Nutrition: The International Breakfast Research Initiative
por: Gibney, Michael J., et al.
Publicado: (2018)

Characterization of Breakfast Cereals Available in the Mexican Market: Sodium and Sugar Content
por: Nieto, Claudia, et al.
Publicado: (2017)

Importance of Health Claims in the Adoption of New Breakfast Cereal Products in the UK
por: Costa-Font, Montserrat, et al.
Publicado: (2019)

No Difference in Weight Loss, Glucose, Lipids and Vitamin D of Eggs for Breakfast Compared with Cereal for Breakfast during Energy Restriction
por: Keogh, Jennifer B., et al.
Publicado: (2020)

Plant Food, Nutrition, and Human Health
por: Mena, Pedro, et al.
Publicado: (2020)

An Experimental Comparison of the Impact of ‘Warning’ and ‘Health Star Rating’ FoP Labels on Adolescents’ Choice of Breakfast Cereals in New Zealand
por: Hamlin, Robert, et al.
Publicado: (2020)

Relationship between front-of-pack labeling and nutritional characteristics of food products: An attempt of an analytical approach
por: Martini, Daniela, et al.
Publicado: (2022)

Hydration kinetics of direct expanded tef flour breakfast cereals in water and milk
por: Solomon, W K
Publicado: (2014)

Breakfast Cereals Intended for Children: Opportunities for Reformulation and Potential Impact on Nutrient Intake
por: Santos, Mariana, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_l8edbpce3ku2nlmci5o3nh38aj