Sugar Content and Sources in Commercial Infant Cereals in Spain
Instant infant cereals reconstituted with infant formula are the first complementary food for most Spanish infants. The main aim is to provide information on sugars in the formulation of infant cereals. Product information was collected from department stores, supermarkets, and pharmacies and comple...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-01-01
|
| Series: | Children |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2227-9067/9/1/115 |
| _version_ | 1797495010562670592 |
|---|---|
| author | Liliana Garro-Mellado Eduardo Guerra-Hernández Belén García-Villanova |
| author_facet | Liliana Garro-Mellado Eduardo Guerra-Hernández Belén García-Villanova |
| author_sort | Liliana Garro-Mellado |
| collection | DOAJ |
| description | Instant infant cereals reconstituted with infant formula are the first complementary food for most Spanish infants. The main aim is to provide information on sugars in the formulation of infant cereals. Product information was collected from department stores, supermarkets, and pharmacies and completed with data from brand websites. A portion of the samples was selected for total sugars determination using the HPLC and Luff-Schoorl methods. The information regarding a total of 120 milk-free instant infant cereals marketed in Spain from 12 companies was summarized. The mean of total sugars was 23 ± 9 g/100 g (25–42%), providing 24% of the calories. Most of porridges are prepared with partially hydrolyzed flours providing free sugars (glucose and maltose). The most commonly added sugar is sucrose. A total of 43.3% of products contain added sucrose, and 16.7% contain fruits. Infant cereals analyzed with added sugars can have a sugar content similar to that found in products without added sugars. Consistent differences were found in sugars content between assayed methods and this label information. Although the European legislation of infant cereals establishes values for added sugars, the labeling reflects the content of total sugars, but not that of added sugars. |
| first_indexed | 2024-03-10T01:42:24Z |
| format | Article |
| id | doaj.art-8946327241124f01b0e7bd59c56c948c |
| institution | Directory Open Access Journal |
| issn | 2227-9067 |
| language | English |
| last_indexed | 2024-03-10T01:42:24Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Children |
| spelling | doaj.art-8946327241124f01b0e7bd59c56c948c2023-11-23T13:22:11ZengMDPI AGChildren2227-90672022-01-019111510.3390/children9010115Sugar Content and Sources in Commercial Infant Cereals in SpainLiliana Garro-Mellado0Eduardo Guerra-Hernández1Belén García-Villanova2Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, 18071 Granada, SpainDepartment of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, 18071 Granada, SpainDepartment of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, 18071 Granada, SpainInstant infant cereals reconstituted with infant formula are the first complementary food for most Spanish infants. The main aim is to provide information on sugars in the formulation of infant cereals. Product information was collected from department stores, supermarkets, and pharmacies and completed with data from brand websites. A portion of the samples was selected for total sugars determination using the HPLC and Luff-Schoorl methods. The information regarding a total of 120 milk-free instant infant cereals marketed in Spain from 12 companies was summarized. The mean of total sugars was 23 ± 9 g/100 g (25–42%), providing 24% of the calories. Most of porridges are prepared with partially hydrolyzed flours providing free sugars (glucose and maltose). The most commonly added sugar is sucrose. A total of 43.3% of products contain added sucrose, and 16.7% contain fruits. Infant cereals analyzed with added sugars can have a sugar content similar to that found in products without added sugars. Consistent differences were found in sugars content between assayed methods and this label information. Although the European legislation of infant cereals establishes values for added sugars, the labeling reflects the content of total sugars, but not that of added sugars.https://www.mdpi.com/2227-9067/9/1/115complementary feedingporridge ingredientssugars determination |
| spellingShingle | Liliana Garro-Mellado Eduardo Guerra-Hernández Belén García-Villanova Sugar Content and Sources in Commercial Infant Cereals in Spain Children complementary feeding porridge ingredients sugars determination |
| title | Sugar Content and Sources in Commercial Infant Cereals in Spain |
| title_full | Sugar Content and Sources in Commercial Infant Cereals in Spain |
| title_fullStr | Sugar Content and Sources in Commercial Infant Cereals in Spain |
| title_full_unstemmed | Sugar Content and Sources in Commercial Infant Cereals in Spain |
| title_short | Sugar Content and Sources in Commercial Infant Cereals in Spain |
| title_sort | sugar content and sources in commercial infant cereals in spain |
| topic | complementary feeding porridge ingredients sugars determination |
| url | https://www.mdpi.com/2227-9067/9/1/115 |
| work_keys_str_mv | AT lilianagarromellado sugarcontentandsourcesincommercialinfantcerealsinspain AT eduardoguerrahernandez sugarcontentandsourcesincommercialinfantcerealsinspain AT belengarciavillanova sugarcontentandsourcesincommercialinfantcerealsinspain |