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Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle

机译:返回早餐的时间:改变早餐麦片过道的分析

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摘要

Breakfast cereal improves overall diet quality yet is under constant scrutiny with assertions that the category has not improved over time. This study aimed to comprehensively analyse the category of breakfast cereals, the nutritional values, and health claims across eight distinct sub-categories at four time points (2013, 2015, 2018, and 2020). An audit of products from four major supermarkets in metropolitan Sydney (Aldi, Coles, IGA, and Woolworths) collected ingredient lists, nutrition information, claims and Health Star Rating (HSR) for biscuits and bites; brans; bubbles, puffs, and flakes; granola and clusters; hot cereal flavoured; hot cereal plain; muesli; breakfast biscuits. The median (IQR) were calculated for energy, protein, fat, saturated fat, carbohydrate, sugars, dietary fibre, and sodium for comparisons over time points by nutrient. Data from 2013 was compared with 2020 (by sub-category and then for a sub-section of common products available at each time point). Product numbers between 2013 (n = 283) and 2020 (n = 543) almost doubled, led by granola and clusters. Whole grain cereals ≥ 8 g/serve made up 67% of products (↑114%). While there were positive changes in nutrient composition over time within the full data set, the most notable changes were in the nutrition composition of cereals marketed as the same product in both years (n = 134); with decreases in mean carbohydrate (2%), sugar (10%) and sodium (16%) (p < 0.000), while protein and total fat increased significantly (p = 0.036; p = 0.021). Claims regarding Dietary Fibre and Whole Grain doubled since 2013. Analysis of sub-categories of breakfast cereal assisted in identifying some changes over time, but products common to both timeframes provided a clearer analysis of change within the breakfast category, following introduction of HSR. Whole grain products were lower in the two target nutrients, sodium and sugars, and well-chosen products represent a better choice within this category.
机译:早餐谷物提高了整体饮食质量,尚不妥善审查,断言随着时间的推移没有得到改善。本研究旨在在四个时间点(2013年,2015,2010)的八个不同子类别中全面分析早餐谷物,营养价值观和健康索赔的类别。悉尼四大超市的产品审计(Aldi,Coles,Iga和Woolworths)收集了饼干和叮咬的成分列表,营养信息,索赔和健康星级(HSR);麸皮;泡泡,吹和薄片;格兰诺拉麦片和簇;热谷物调味;热谷物平原;梅斯利;早餐饼干。中位数(IQR)用于能量,蛋白质,脂肪,饱和脂肪,碳水化合物,糖,膳食纤维和营养营养素的比较。 2013年的数据与2020(通过子类别,然后用于每个时间点的常用产品的子部分)进行比较。 2013(n = 283)和2020(n = 543)之间的产品编号几乎加倍,由格兰多拉和集群引导。全谷物谷物≥8克/发作均为67%的产品(↑114%)。虽然在完整数据集中随着时间的推移存在营养成分的阳性变化,但最值得注意的变化是在营销的谷物营养成分中,在两年内与同一产品(n = 134);随着平均碳水化合物(2%),糖(10%)和钠(16%)(P <0.000)的降低,而蛋白质和总脂肪显着增加(P = 0.036; P = 0.021)。自2013年以来,关于膳食纤维和全粒的索赔增加了一倍。分析早餐谷物的分类辅助随着时间的推移识别一些变化,但在介绍HSR后,两次时间框架的产品普遍分析了早餐类别内的变化。两种靶营养素,钠和糖的全谷物产物较低,选择良好的产品在此类别中代表更好的选择。

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