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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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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. |
format | Online Article Text |
id | pubmed-7230986 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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