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An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain
Bread is a vehicle for a range of nutrients within the Australian diet, but has been the target of negative press. The aim of this study was to examine bread products, particularly white, whole grain and gluten-free loaves, including nutrients, health claims and Health Star Rating (HSR). An audit of...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6115933/ https://www.ncbi.nlm.nih.gov/pubmed/30115880 http://dx.doi.org/10.3390/nu10081106 |
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author | Grafenauer, Sara Curtain, Felicity |
author_facet | Grafenauer, Sara Curtain, Felicity |
author_sort | Grafenauer, Sara |
collection | PubMed |
description | Bread is a vehicle for a range of nutrients within the Australian diet, but has been the target of negative press. The aim of this study was to examine bread products, particularly white, whole grain and gluten-free loaves, including nutrients, health claims and Health Star Rating (HSR). An audit of four supermarkets and a bakery franchise (2017) was compared with 2014 data. Median and range was calculated for whole grain content, dietary fibre, sodium, protein, carbohydrate and sugar. Of all breads (n = 456), 29% were eligible to make a whole grain claim with 27% very high in whole grain (≥24 g/serve), an 18% increase from 2014. Within loaves (n = 243), 40% were at least a source of whole grain (≥8 g/serve), 79% were at least a source of dietary fibre, 54% met the sodium reformulation target (≤400 mg/100 g), 78% were a ‘source’ and 20% were a ‘good source’ of protein (10 g/serve), and 97% were low in sugar. Despite significant differences between loaves for all nutrients assessed, HSR did not differ between white and whole grain varieties. Compared to 2014, there were 20 fewer white loaves and 20 additional whole grain loaves which may assist more Australians achieve the 48 g whole grain daily target intake. |
format | Online Article Text |
id | pubmed-6115933 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-61159332018-09-04 An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain Grafenauer, Sara Curtain, Felicity Nutrients Article Bread is a vehicle for a range of nutrients within the Australian diet, but has been the target of negative press. The aim of this study was to examine bread products, particularly white, whole grain and gluten-free loaves, including nutrients, health claims and Health Star Rating (HSR). An audit of four supermarkets and a bakery franchise (2017) was compared with 2014 data. Median and range was calculated for whole grain content, dietary fibre, sodium, protein, carbohydrate and sugar. Of all breads (n = 456), 29% were eligible to make a whole grain claim with 27% very high in whole grain (≥24 g/serve), an 18% increase from 2014. Within loaves (n = 243), 40% were at least a source of whole grain (≥8 g/serve), 79% were at least a source of dietary fibre, 54% met the sodium reformulation target (≤400 mg/100 g), 78% were a ‘source’ and 20% were a ‘good source’ of protein (10 g/serve), and 97% were low in sugar. Despite significant differences between loaves for all nutrients assessed, HSR did not differ between white and whole grain varieties. Compared to 2014, there were 20 fewer white loaves and 20 additional whole grain loaves which may assist more Australians achieve the 48 g whole grain daily target intake. MDPI 2018-08-16 /pmc/articles/PMC6115933/ /pubmed/30115880 http://dx.doi.org/10.3390/nu10081106 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Grafenauer, Sara Curtain, Felicity An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain |
title | An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain |
title_full | An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain |
title_fullStr | An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain |
title_full_unstemmed | An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain |
title_short | An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain |
title_sort | audit of australian bread with a focus on loaf breads and whole grain |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6115933/ https://www.ncbi.nlm.nih.gov/pubmed/30115880 http://dx.doi.org/10.3390/nu10081106 |
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