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Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content

Bread is a highly consumed food and an important source of nutrients in the diet of Canadians, underlining the need to improve its nutritional quality. The Food Quality Observatory (Observatory) aimed to evaluate the nutritional value of the sliced bread products available in Quebec (Canada), accord...

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Autores principales: Le Bouthillier, Marie, Perron, Julie, Pomerleau, Sonia, Gagnon, Pierre, Labonté, Marie-Ève, Plante, Céline, Guével, Marc-Henri, Provencher, Véronique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8704778/
https://www.ncbi.nlm.nih.gov/pubmed/34959748
http://dx.doi.org/10.3390/nu13124196
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author Le Bouthillier, Marie
Perron, Julie
Pomerleau, Sonia
Gagnon, Pierre
Labonté, Marie-Ève
Plante, Céline
Guével, Marc-Henri
Provencher, Véronique
author_facet Le Bouthillier, Marie
Perron, Julie
Pomerleau, Sonia
Gagnon, Pierre
Labonté, Marie-Ève
Plante, Céline
Guével, Marc-Henri
Provencher, Véronique
author_sort Le Bouthillier, Marie
collection PubMed
description Bread is a highly consumed food and an important source of nutrients in the diet of Canadians, underlining the need to improve its nutritional quality. The Food Quality Observatory (Observatory) aimed to evaluate the nutritional value of the sliced bread products available in Quebec (Canada), according to their grain type and main flour. Analyses included comparing the bread’s sodium content to Health Canada’s daily values (DV) and sodium voluntary targets, comparing the bread’s fibre content thresholds with the source of fibre mentioned, and assessing whether the main flour was associated with the nutrient content. The nutritional values of 294 sliced breads available in Quebec were merged with sales data (from October 2016 to October 2017), with 262 products successfully cross-referenced. The results showed that 64% of the breads purchased were ‘low’ in fibre (i.e., below 2 g per two slices), while 47% were ‘high’ in sodium (i.e., above 15% DV per two slices). Attention should be paid to 100% refined grain bread and to bread with refined flour as the main flour, since they are great sellers, while showing a less favourable nutrient content. This study shows that there is room for improvement in the nutritional content of Quebec’s bread offer, particularly regarding sodium and fibre content.
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spelling pubmed-87047782021-12-25 Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content Le Bouthillier, Marie Perron, Julie Pomerleau, Sonia Gagnon, Pierre Labonté, Marie-Ève Plante, Céline Guével, Marc-Henri Provencher, Véronique Nutrients Article Bread is a highly consumed food and an important source of nutrients in the diet of Canadians, underlining the need to improve its nutritional quality. The Food Quality Observatory (Observatory) aimed to evaluate the nutritional value of the sliced bread products available in Quebec (Canada), according to their grain type and main flour. Analyses included comparing the bread’s sodium content to Health Canada’s daily values (DV) and sodium voluntary targets, comparing the bread’s fibre content thresholds with the source of fibre mentioned, and assessing whether the main flour was associated with the nutrient content. The nutritional values of 294 sliced breads available in Quebec were merged with sales data (from October 2016 to October 2017), with 262 products successfully cross-referenced. The results showed that 64% of the breads purchased were ‘low’ in fibre (i.e., below 2 g per two slices), while 47% were ‘high’ in sodium (i.e., above 15% DV per two slices). Attention should be paid to 100% refined grain bread and to bread with refined flour as the main flour, since they are great sellers, while showing a less favourable nutrient content. This study shows that there is room for improvement in the nutritional content of Quebec’s bread offer, particularly regarding sodium and fibre content. MDPI 2021-11-23 /pmc/articles/PMC8704778/ /pubmed/34959748 http://dx.doi.org/10.3390/nu13124196 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Le Bouthillier, Marie
Perron, Julie
Pomerleau, Sonia
Gagnon, Pierre
Labonté, Marie-Ève
Plante, Céline
Guével, Marc-Henri
Provencher, Véronique
Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content
title Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content
title_full Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content
title_fullStr Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content
title_full_unstemmed Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content
title_short Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content
title_sort nutritional content of sliced bread available in quebec, canada: focus on sodium and fibre content
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8704778/
https://www.ncbi.nlm.nih.gov/pubmed/34959748
http://dx.doi.org/10.3390/nu13124196
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