Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI Project
Fibre is one of the most beneficial nutrients for health and is very frequently used in nutrition claims (NCs) to promote foods. These claims may lead consumers to believe that products bearing them are healthy and/or healthier than those without them. The main objective of this work is to address t...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/15/16/3656 |
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| author | Ana B. Ropero Fernando Borrás Marta Rodríguez Marta Beltrá |
| author_facet | Ana B. Ropero Fernando Borrás Marta Rodríguez Marta Beltrá |
| author_sort | Ana B. Ropero |
| collection | DOAJ |
| description | Fibre is one of the most beneficial nutrients for health and is very frequently used in nutrition claims (NCs) to promote foods. These claims may lead consumers to believe that products bearing them are healthy and/or healthier than those without them. The main objective of this work is to address this belief. This is the first exhaustive analysis of seven processed food types with fibre-related NCs (six cereal-based and one plant-based meat analogues) comparing them with those without these claims. The Spanish Food Database, BADALI, was used for this study. Results show that as many as 88.7% of processed foods with fibre-related NCs are classified as ‘less healthy’ according to the Nutrient Profile Model developed by the Pan American Health Organization (PAHO-NPM). When compared to foods without these NCs, similar results were obtained in the whole sample. Most of the observed divergences when analysing individual critical nutrients by food type indicate a deterioration of the nutritional quality. Foods with fibre-related NCs contained more fibre. The more frequent use of whole grain cereals or other fibre-specific ingredients may contribute to this. Some other nutritionally relevant differences were observed and half of them reflected a deterioration of the nutritional quality. In addition, these foods presented a lower prevalence of the organic version, as well as similar rates of mineral and vitamin fortification. Therefore, processed foods with fibre-related NCs are not healthy, nor present a better nutritional profile than those without. |
| first_indexed | 2024-03-10T23:40:16Z |
| format | Article |
| id | doaj.art-1f74a2c67fd34dca8b05bbcaddce626f |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T23:40:16Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-1f74a2c67fd34dca8b05bbcaddce626f2023-11-19T02:31:21ZengMDPI AGNutrients2072-66432023-08-011516365610.3390/nu15163656Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI ProjectAna B. Ropero0Fernando Borrás1Marta Rodríguez2Marta Beltrá3Institute of Bioengineering, Miguel Hernández University, 03202 Elche, SpainDepartment of Statistics, Mathematics and Informatics, Miguel Hernández University, 03202 Elche, SpainPolytechnic School of Orihuela, Miguel Hernández University, 03202 Elche, SpainInstitute of Bioengineering, Miguel Hernández University, 03202 Elche, SpainFibre is one of the most beneficial nutrients for health and is very frequently used in nutrition claims (NCs) to promote foods. These claims may lead consumers to believe that products bearing them are healthy and/or healthier than those without them. The main objective of this work is to address this belief. This is the first exhaustive analysis of seven processed food types with fibre-related NCs (six cereal-based and one plant-based meat analogues) comparing them with those without these claims. The Spanish Food Database, BADALI, was used for this study. Results show that as many as 88.7% of processed foods with fibre-related NCs are classified as ‘less healthy’ according to the Nutrient Profile Model developed by the Pan American Health Organization (PAHO-NPM). When compared to foods without these NCs, similar results were obtained in the whole sample. Most of the observed divergences when analysing individual critical nutrients by food type indicate a deterioration of the nutritional quality. Foods with fibre-related NCs contained more fibre. The more frequent use of whole grain cereals or other fibre-specific ingredients may contribute to this. Some other nutritionally relevant differences were observed and half of them reflected a deterioration of the nutritional quality. In addition, these foods presented a lower prevalence of the organic version, as well as similar rates of mineral and vitamin fortification. Therefore, processed foods with fibre-related NCs are not healthy, nor present a better nutritional profile than those without.https://www.mdpi.com/2072-6643/15/16/3656nutrient compositionnutrition claimsfibrenutrition claimsnutrient profile/profiling modelfortification |
| spellingShingle | Ana B. Ropero Fernando Borrás Marta Rodríguez Marta Beltrá Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI Project Nutrients nutrient composition nutrition claims fibre nutrition claims nutrient profile/profiling model fortification |
| title | Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI Project |
| title_full | Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI Project |
| title_fullStr | Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI Project |
| title_full_unstemmed | Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI Project |
| title_short | Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI Project |
| title_sort | nutritional description of processed foods with fibre related nutrition claims in spain the badali project |
| topic | nutrient composition nutrition claims fibre nutrition claims nutrient profile/profiling model fortification |
| url | https://www.mdpi.com/2072-6643/15/16/3656 |
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