Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study
This study aimed to compare the level of processing (as assessed by the NOVA classification) and the nutritional quality (as assessed by nutrition values, Nutri-Score and NutrInform battery) of breakfast cereals currently on the Italian market. A total of 349 items were found, mostly belonging to th...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/15/8/2013 |
| _version_ | 1797603993521750016 |
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| author | Donato Angelino Monica Dinu Barbara Gandossi Nicoletta Pellegrini Daniela Martini |
| author_facet | Donato Angelino Monica Dinu Barbara Gandossi Nicoletta Pellegrini Daniela Martini |
| author_sort | Donato Angelino |
| collection | DOAJ |
| description | This study aimed to compare the level of processing (as assessed by the NOVA classification) and the nutritional quality (as assessed by nutrition values, Nutri-Score and NutrInform battery) of breakfast cereals currently on the Italian market. A total of 349 items were found, mostly belonging to the NOVA 4 group (66.5%) and to Nutri-Score C and A (40% and 30%, respectively). The NOVA 4 products showed the highest energy, total fat, saturates, and sugar content per 100 g and had the highest number of items with Nutri-Score C (49%) and D (22%). Conversely, NOVA 1 products had the highest content of fibre and protein, the lowest amounts of sugars and salt, and 82% of them were Nutri-Score A, while few Nutri-Score B and C were found. Differences were attenuated when products were compared for their NutrInform battery, with NOVA 4 items showing only slightly fuller batteries for saturated fats, sugar, and salt than NOVA 1 and NOVA 3 products. Overall, these results suggest that the NOVA classification partially overlaps with systems based on the nutritional quality of foods. The lower nutritional quality of NOVA 4 foods may at least partially explain the association found between the consumption of ultra-processed foods and the risk of chronic diseases. |
| first_indexed | 2024-03-11T04:39:54Z |
| format | Article |
| id | doaj.art-f6484112bcff435a9d31d388961ed2a5 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-11T04:39:54Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-f6484112bcff435a9d31d388961ed2a52023-11-17T20:47:41ZengMDPI AGNutrients2072-66432023-04-01158201310.3390/nu15082013Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) StudyDonato Angelino0Monica Dinu1Barbara Gandossi2Nicoletta Pellegrini3Daniela Martini4Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, ItalyDepartment of Experimental and Clinical Medicine, University of Florence, 50134 Florence, ItalyDepartment of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, ItalyDepartment of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, ItalyDepartment of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, ItalyThis study aimed to compare the level of processing (as assessed by the NOVA classification) and the nutritional quality (as assessed by nutrition values, Nutri-Score and NutrInform battery) of breakfast cereals currently on the Italian market. A total of 349 items were found, mostly belonging to the NOVA 4 group (66.5%) and to Nutri-Score C and A (40% and 30%, respectively). The NOVA 4 products showed the highest energy, total fat, saturates, and sugar content per 100 g and had the highest number of items with Nutri-Score C (49%) and D (22%). Conversely, NOVA 1 products had the highest content of fibre and protein, the lowest amounts of sugars and salt, and 82% of them were Nutri-Score A, while few Nutri-Score B and C were found. Differences were attenuated when products were compared for their NutrInform battery, with NOVA 4 items showing only slightly fuller batteries for saturated fats, sugar, and salt than NOVA 1 and NOVA 3 products. Overall, these results suggest that the NOVA classification partially overlaps with systems based on the nutritional quality of foods. The lower nutritional quality of NOVA 4 foods may at least partially explain the association found between the consumption of ultra-processed foods and the risk of chronic diseases.https://www.mdpi.com/2072-6643/15/8/2013food labelNOVA systemultra-processed foodsfront-of-pack labelling |
| spellingShingle | Donato Angelino Monica Dinu Barbara Gandossi Nicoletta Pellegrini Daniela Martini Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study Nutrients food label NOVA system ultra-processed foods front-of-pack labelling |
| title | Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study |
| title_full | Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study |
| title_fullStr | Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study |
| title_full_unstemmed | Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study |
| title_short | Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study |
| title_sort | processing and nutritional quality of breakfast cereals sold in italy results from the food labelling of italian products flip study |
| topic | food label NOVA system ultra-processed foods front-of-pack labelling |
| url | https://www.mdpi.com/2072-6643/15/8/2013 |
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