Evaluating the ≤10:1 wholegrain criterion in identifying nutrient quality and health implications of UK breads and breakfast cereals
To evaluate the nutrient quality of breads and breakfast cereals identified using the wholegrain definition of ≤10:1 carbohydrate:fibre ratio. Following a cross-sectional study design, nutritional information was systematically gathered from food labels of breads and breakfast cereals that met the ≤...
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| Veröffentlicht in: | Public health nutrition 2018-04, Vol.21 (6), p.1186-1193 |
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| creator | Ghodsian, Bahar Madden, Angela M |
| description | To evaluate the nutrient quality of breads and breakfast cereals identified using the wholegrain definition of ≤10:1 carbohydrate:fibre ratio.
Following a cross-sectional study design, nutritional information was systematically gathered from food labels of breads and breakfast cereals that met the ≤10:1 carbohydrate:fibre criterion. The median nutrient content was compared with the UK Food Standards Agency's nutrient profiling standards and the associations between carbohydrate:fibre ratio and other nutrients were analysed. Subgroup analyses were undertaken for products with and without fruit, nuts and/or seeds.
Products from four major supermarket stores in the UK.
Breads (n 162) and breakfast cereals (n 266).
Breads which met the ≤10:1 criterion typically contained medium fat, low saturated fat, low sugar and medium Na. Breakfast cereals typically contained medium fat, low saturated fat, high sugar and low Na. In both groups, as the carbohydrate:fibre ratio decreased, fat content increased (bread: P=0·029, r=-0·171; breakfast cereal: P=0·033, r=-0·131) and, in breakfast cereals, as the ratio increased, sugar content increased (P |
| doi_str_mv | 10.1017/S1368980017003718 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_10260979</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><cupid>10_1017_S1368980017003718</cupid><sourcerecordid>1980552556</sourcerecordid><originalsourceid>FETCH-LOGICAL-c472t-8d45a8cf770126b2ef10b7e37ddc400c5310183bbec5a3e7dff65a6ba29a814a3</originalsourceid><addsrcrecordid>eNp1kctu1TAQhiMEoqXwAGyQJTZsQn2J44QNqqoCVSuxgK6tie2cuDj2qe0UnRdA4j14Mp4En_ZQbmI1vzXf_J5LVT0l-CXBRBx-IKzt-g4XjTETpLtX7ZNG8JoKKu4XXdL1Nr9XPUrpEmPMhRAPqz3aUyFI2-9XX06uwS2QrV-hPBn0_es3gl8R9HkKzqwiWI9UtNlEGzwqD6uNz3bcbHm_5GjLE10t4GzeIPAaTQZcnpCd186q4ht8QmFEF2doiAZ0uoG28tMIKSNlinTpcfVgLME82cWD6uLNycfjd_X5-7enx0fntWoEzXWnGw6dGoXAhLYDNSPBgzBMaK0ajBVnZS8dGwajODAj9Di2HNoBaA8daYAdVK9vfdfLMButSvcRnFxHO0PcyABW_pnxdpKrcC0Jpi3uRV8cXuwcYrhaTMpytkkZ58CbsCRJyr45p5y3BX3-F3oZlujLfJJiwhrRNZwXitxSKoaUohnvuiFYbs8s_zlzqXn2-xh3FT_vWgC2M4V5iFavzK-__2_7A8vgtYg</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2013478455</pqid></control><display><type>article</type><title>Evaluating the ≤10:1 wholegrain criterion in identifying nutrient quality and health implications of UK breads and breakfast cereals</title><source>MEDLINE</source><source>EZB-FREE-00999 freely available EZB journals</source><source>PubMed Central</source><creator>Ghodsian, Bahar ; Madden, Angela M</creator><creatorcontrib>Ghodsian, Bahar ; Madden, Angela M</creatorcontrib><description>To evaluate the nutrient quality of breads and breakfast cereals identified using the wholegrain definition of ≤10:1 carbohydrate:fibre ratio.
Following a cross-sectional study design, nutritional information was systematically gathered from food labels of breads and breakfast cereals that met the ≤10:1 carbohydrate:fibre criterion. The median nutrient content was compared with the UK Food Standards Agency's nutrient profiling standards and the associations between carbohydrate:fibre ratio and other nutrients were analysed. Subgroup analyses were undertaken for products with and without fruit, nuts and/or seeds.
Products from four major supermarket stores in the UK.
Breads (n 162) and breakfast cereals (n 266).
Breads which met the ≤10:1 criterion typically contained medium fat, low saturated fat, low sugar and medium Na. Breakfast cereals typically contained medium fat, low saturated fat, high sugar and low Na. In both groups, as the carbohydrate:fibre ratio decreased, fat content increased (bread: P=0·029, r=-0·171; breakfast cereal: P=0·033, r=-0·131) and, in breakfast cereals, as the ratio increased, sugar content increased (P<0·0005, r=0·381). Breakfast cereals with fruit, nuts and/or seeds contained, per 100 g, more energy (P=0·002), fat, saturated fat and sugar (all P<0·0005), while seeded breads had more energy, fat and saturated fat (all P<0·0005).
Overall, breads and breakfast cereals meeting the ≤10:1 criterion have good nutritional quality, suggesting that the criterion could be useful in public health and/or food labelling. The utility of applying the ≤10:1 criterion to products containing fruit, nuts and/or seeds is less clear and requires further research.</description><identifier>ISSN: 1368-9800</identifier><identifier>EISSN: 1475-2727</identifier><identifier>DOI: 10.1017/S1368980017003718</identifier><identifier>PMID: 29277169</identifier><language>eng</language><publisher>Cambridge, UK: Cambridge University Press</publisher><subject>Bread ; Bread - standards ; Bread - statistics & numerical data ; Breakfast ; Breakfast cereals ; Breakfast foods ; Carbohydrates ; Cardiovascular disease ; Cereals ; Criteria ; Diabetes ; Diet ; Edible Grain ; Food ; Food labeling ; Food Labeling - standards ; Fruits ; Grain ; Health care ; Information systems ; Labeling ; Labels ; Lactose ; Mortality ; Nutrient content ; Nutrients ; Nutrition research ; Nutritive Value ; Nuts ; Public health ; Public Policies ; Research Papers ; Seeds ; Studies ; Subgroups ; Sugar ; Systematic review ; United Kingdom</subject><ispartof>Public health nutrition, 2018-04, Vol.21 (6), p.1186-1193</ispartof><rights>Copyright © The Authors 2017</rights><rights>The Authors 2017 2017 The Authors</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c472t-8d45a8cf770126b2ef10b7e37ddc400c5310183bbec5a3e7dff65a6ba29a814a3</citedby><cites>FETCH-LOGICAL-c472t-8d45a8cf770126b2ef10b7e37ddc400c5310183bbec5a3e7dff65a6ba29a814a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10260979/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10260979/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27903,27904,53770,53772</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29277169$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ghodsian, Bahar</creatorcontrib><creatorcontrib>Madden, Angela M</creatorcontrib><title>Evaluating the ≤10:1 wholegrain criterion in identifying nutrient quality and health implications of UK breads and breakfast cereals</title><title>Public health nutrition</title><addtitle>Public Health Nutr</addtitle><description>To evaluate the nutrient quality of breads and breakfast cereals identified using the wholegrain definition of ≤10:1 carbohydrate:fibre ratio.
Following a cross-sectional study design, nutritional information was systematically gathered from food labels of breads and breakfast cereals that met the ≤10:1 carbohydrate:fibre criterion. The median nutrient content was compared with the UK Food Standards Agency's nutrient profiling standards and the associations between carbohydrate:fibre ratio and other nutrients were analysed. Subgroup analyses were undertaken for products with and without fruit, nuts and/or seeds.
Products from four major supermarket stores in the UK.
Breads (n 162) and breakfast cereals (n 266).
Breads which met the ≤10:1 criterion typically contained medium fat, low saturated fat, low sugar and medium Na. Breakfast cereals typically contained medium fat, low saturated fat, high sugar and low Na. In both groups, as the carbohydrate:fibre ratio decreased, fat content increased (bread: P=0·029, r=-0·171; breakfast cereal: P=0·033, r=-0·131) and, in breakfast cereals, as the ratio increased, sugar content increased (P<0·0005, r=0·381). Breakfast cereals with fruit, nuts and/or seeds contained, per 100 g, more energy (P=0·002), fat, saturated fat and sugar (all P<0·0005), while seeded breads had more energy, fat and saturated fat (all P<0·0005).
Overall, breads and breakfast cereals meeting the ≤10:1 criterion have good nutritional quality, suggesting that the criterion could be useful in public health and/or food labelling. The utility of applying the ≤10:1 criterion to products containing fruit, nuts and/or seeds is less clear and requires further research.</description><subject>Bread</subject><subject>Bread - standards</subject><subject>Bread - statistics & numerical data</subject><subject>Breakfast</subject><subject>Breakfast cereals</subject><subject>Breakfast foods</subject><subject>Carbohydrates</subject><subject>Cardiovascular disease</subject><subject>Cereals</subject><subject>Criteria</subject><subject>Diabetes</subject><subject>Diet</subject><subject>Edible Grain</subject><subject>Food</subject><subject>Food labeling</subject><subject>Food Labeling - standards</subject><subject>Fruits</subject><subject>Grain</subject><subject>Health care</subject><subject>Information systems</subject><subject>Labeling</subject><subject>Labels</subject><subject>Lactose</subject><subject>Mortality</subject><subject>Nutrient content</subject><subject>Nutrients</subject><subject>Nutrition research</subject><subject>Nutritive Value</subject><subject>Nuts</subject><subject>Public health</subject><subject>Public Policies</subject><subject>Research Papers</subject><subject>Seeds</subject><subject>Studies</subject><subject>Subgroups</subject><subject>Sugar</subject><subject>Systematic review</subject><subject>United Kingdom</subject><issn>1368-9800</issn><issn>1475-2727</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kctu1TAQhiMEoqXwAGyQJTZsQn2J44QNqqoCVSuxgK6tie2cuDj2qe0UnRdA4j14Mp4En_ZQbmI1vzXf_J5LVT0l-CXBRBx-IKzt-g4XjTETpLtX7ZNG8JoKKu4XXdL1Nr9XPUrpEmPMhRAPqz3aUyFI2-9XX06uwS2QrV-hPBn0_es3gl8R9HkKzqwiWI9UtNlEGzwqD6uNz3bcbHm_5GjLE10t4GzeIPAaTQZcnpCd186q4ht8QmFEF2doiAZ0uoG28tMIKSNlinTpcfVgLME82cWD6uLNycfjd_X5-7enx0fntWoEzXWnGw6dGoXAhLYDNSPBgzBMaK0ajBVnZS8dGwajODAj9Di2HNoBaA8daYAdVK9vfdfLMButSvcRnFxHO0PcyABW_pnxdpKrcC0Jpi3uRV8cXuwcYrhaTMpytkkZ58CbsCRJyr45p5y3BX3-F3oZlujLfJJiwhrRNZwXitxSKoaUohnvuiFYbs8s_zlzqXn2-xh3FT_vWgC2M4V5iFavzK-__2_7A8vgtYg</recordid><startdate>20180401</startdate><enddate>20180401</enddate><creator>Ghodsian, Bahar</creator><creator>Madden, Angela M</creator><general>Cambridge University Press</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QP</scope><scope>7RQ</scope><scope>7RV</scope><scope>7T2</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>NAPCQ</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope></search><sort><creationdate>20180401</creationdate><title>Evaluating the ≤10:1 wholegrain criterion in identifying nutrient quality and health implications of UK breads and breakfast cereals</title><author>Ghodsian, Bahar ; Madden, Angela M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c472t-8d45a8cf770126b2ef10b7e37ddc400c5310183bbec5a3e7dff65a6ba29a814a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Bread</topic><topic>Bread - standards</topic><topic>Bread - statistics & numerical data</topic><topic>Breakfast</topic><topic>Breakfast cereals</topic><topic>Breakfast foods</topic><topic>Carbohydrates</topic><topic>Cardiovascular disease</topic><topic>Cereals</topic><topic>Criteria</topic><topic>Diabetes</topic><topic>Diet</topic><topic>Edible Grain</topic><topic>Food</topic><topic>Food labeling</topic><topic>Food Labeling - standards</topic><topic>Fruits</topic><topic>Grain</topic><topic>Health care</topic><topic>Information systems</topic><topic>Labeling</topic><topic>Labels</topic><topic>Lactose</topic><topic>Mortality</topic><topic>Nutrient content</topic><topic>Nutrients</topic><topic>Nutrition research</topic><topic>Nutritive Value</topic><topic>Nuts</topic><topic>Public health</topic><topic>Public Policies</topic><topic>Research Papers</topic><topic>Seeds</topic><topic>Studies</topic><topic>Subgroups</topic><topic>Sugar</topic><topic>Systematic review</topic><topic>United Kingdom</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ghodsian, Bahar</creatorcontrib><creatorcontrib>Madden, Angela M</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Nursing & Allied Health Database</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Nursing & Allied Health Premium</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Public health nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ghodsian, Bahar</au><au>Madden, Angela M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluating the ≤10:1 wholegrain criterion in identifying nutrient quality and health implications of UK breads and breakfast cereals</atitle><jtitle>Public health nutrition</jtitle><addtitle>Public Health Nutr</addtitle><date>2018-04-01</date><risdate>2018</risdate><volume>21</volume><issue>6</issue><spage>1186</spage><epage>1193</epage><pages>1186-1193</pages><issn>1368-9800</issn><eissn>1475-2727</eissn><abstract>To evaluate the nutrient quality of breads and breakfast cereals identified using the wholegrain definition of ≤10:1 carbohydrate:fibre ratio.
Following a cross-sectional study design, nutritional information was systematically gathered from food labels of breads and breakfast cereals that met the ≤10:1 carbohydrate:fibre criterion. The median nutrient content was compared with the UK Food Standards Agency's nutrient profiling standards and the associations between carbohydrate:fibre ratio and other nutrients were analysed. Subgroup analyses were undertaken for products with and without fruit, nuts and/or seeds.
Products from four major supermarket stores in the UK.
Breads (n 162) and breakfast cereals (n 266).
Breads which met the ≤10:1 criterion typically contained medium fat, low saturated fat, low sugar and medium Na. Breakfast cereals typically contained medium fat, low saturated fat, high sugar and low Na. In both groups, as the carbohydrate:fibre ratio decreased, fat content increased (bread: P=0·029, r=-0·171; breakfast cereal: P=0·033, r=-0·131) and, in breakfast cereals, as the ratio increased, sugar content increased (P<0·0005, r=0·381). Breakfast cereals with fruit, nuts and/or seeds contained, per 100 g, more energy (P=0·002), fat, saturated fat and sugar (all P<0·0005), while seeded breads had more energy, fat and saturated fat (all P<0·0005).
Overall, breads and breakfast cereals meeting the ≤10:1 criterion have good nutritional quality, suggesting that the criterion could be useful in public health and/or food labelling. The utility of applying the ≤10:1 criterion to products containing fruit, nuts and/or seeds is less clear and requires further research.</abstract><cop>Cambridge, UK</cop><pub>Cambridge University Press</pub><pmid>29277169</pmid><doi>10.1017/S1368980017003718</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Public health nutrition, 2018-04, Vol.21 (6), p.1186-1193 |
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| source | MEDLINE; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Bread Bread - standards Bread - statistics & numerical data Breakfast Breakfast cereals Breakfast foods Carbohydrates Cardiovascular disease Cereals Criteria Diabetes Diet Edible Grain Food Food labeling Food Labeling - standards Fruits Grain Health care Information systems Labeling Labels Lactose Mortality Nutrient content Nutrients Nutrition research Nutritive Value Nuts Public health Public Policies Research Papers Seeds Studies Subgroups Sugar Systematic review United Kingdom |
| title | Evaluating the ≤10:1 wholegrain criterion in identifying nutrient quality and health implications of UK breads and breakfast cereals |
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