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A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden

Processed food is associated with unhealthy qualities such as higher content of harmful fats, sugars and salt. The aim of our study was to compare the nutritional qualities of supermarket’s own brands and regular brands of bread sold in Sweden. Additionally, we compared the nutritional qualities of...

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Autores principales: Lappi, Veli-Matti, Mottas, Antoine, Sundström, Johan, Neal, Bruce, Löf, Marie, Rådholm, Karin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230986/
https://www.ncbi.nlm.nih.gov/pubmed/32331290
http://dx.doi.org/10.3390/nu12041162
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author Lappi, Veli-Matti
Mottas, Antoine
Sundström, Johan
Neal, Bruce
Löf, Marie
Rådholm, Karin
author_facet Lappi, Veli-Matti
Mottas, Antoine
Sundström, Johan
Neal, Bruce
Löf, Marie
Rådholm, Karin
author_sort Lappi, Veli-Matti
collection PubMed
description Processed food is associated with unhealthy qualities such as higher content of harmful fats, sugars and salt. The aim of our study was to compare the nutritional qualities of supermarket’s own brands and regular brands of bread sold in Sweden. Additionally, we compared the nutritional qualities of gluten-free and gluten-containing bread. We collected information from the labels of 332 bread products available in the largest grocery store chains. The Australian Health Star Rating (HSR) system was used to quantify the nutritional quality of each bread product. We compared all supermarket’s own brand products to regular brand products, and gluten-free to gluten-containing bread. The mean HSR for the supermarket’s own brands was lower than the regular brands (3.6 vs. 3.7; p = 0.046). For the regular brand products, the fibre, sugar and total fat content were greater (p < 0.001, p = 0.002 and p = 0.021, respectively), while less protein (p = 0.009) compared to regular bread products. Gluten-free bread had a lower HSR than gluten-containing bread (mean 3.5 vs. 3.8, respectively; p < 0.001). The regular brand products were slightly healthier than the supermarket’s own brands, primarily as a result of a higher fibre content. Gluten-free bread products were slightly unhealthier due to a lower protein content.
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spelling pubmed-72309862020-05-22 A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden Lappi, Veli-Matti Mottas, Antoine Sundström, Johan Neal, Bruce Löf, Marie Rådholm, Karin Nutrients Article Processed food is associated with unhealthy qualities such as higher content of harmful fats, sugars and salt. The aim of our study was to compare the nutritional qualities of supermarket’s own brands and regular brands of bread sold in Sweden. Additionally, we compared the nutritional qualities of gluten-free and gluten-containing bread. We collected information from the labels of 332 bread products available in the largest grocery store chains. The Australian Health Star Rating (HSR) system was used to quantify the nutritional quality of each bread product. We compared all supermarket’s own brand products to regular brand products, and gluten-free to gluten-containing bread. The mean HSR for the supermarket’s own brands was lower than the regular brands (3.6 vs. 3.7; p = 0.046). For the regular brand products, the fibre, sugar and total fat content were greater (p < 0.001, p = 0.002 and p = 0.021, respectively), while less protein (p = 0.009) compared to regular bread products. Gluten-free bread had a lower HSR than gluten-containing bread (mean 3.5 vs. 3.8, respectively; p < 0.001). The regular brand products were slightly healthier than the supermarket’s own brands, primarily as a result of a higher fibre content. Gluten-free bread products were slightly unhealthier due to a lower protein content. MDPI 2020-04-22 /pmc/articles/PMC7230986/ /pubmed/32331290 http://dx.doi.org/10.3390/nu12041162 Text en © 2020 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
Lappi, Veli-Matti
Mottas, Antoine
Sundström, Johan
Neal, Bruce
Löf, Marie
Rådholm, Karin
A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden
title A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden
title_full A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden
title_fullStr A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden
title_full_unstemmed A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden
title_short A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden
title_sort comparison of the nutritional qualities of supermarket’s own and regular brands of bread in sweden
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230986/
https://www.ncbi.nlm.nih.gov/pubmed/32331290
http://dx.doi.org/10.3390/nu12041162
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