The nutritional quality of New Zealand breakfast cereals: an update
To compare the nutritional quality of New Zealand breakfast cereals in 2013 and 2017. Nutrition Information Panel data were collected from all cereals available from two large supermarket chains in 2017 and compared with earlier published data collected in 2013. Urban New Zealand supermarkets. The n...
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| Veröffentlicht in: | Public health nutrition 2017-12, Vol.20 (18), p.3234-3237 |
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| creator | Chepulis, Lynne Hill, Shaunie Mearns, Gael |
| description | To compare the nutritional quality of New Zealand breakfast cereals in 2013 and 2017.
Nutrition Information Panel data were collected from all cereals available from two large supermarket chains in 2017 and compared with earlier published data collected in 2013.
Urban New Zealand supermarkets.
The nutritional content of breakfast cereals ('biscuits and bites', 'brans', 'bubbles, flakes and puffs', 'children's cereals', 'muesli' and 'oats') was analysed for total energy, protein, fat (total and saturated), carbohydrate, sugar, fibre and Na. The Nutrient Profile Scoring Criterion (NPSC) for each cereal was calculated to determine the proportion of 'less healthy' cereals (NPSC≥4) in each product category.
The energy and fat content of bubbles, flakes and puffs, muesli and oats were significantly higher in 2017 compared with 2013 (all P≤0·01). However, there was a small reduction in Na overall in 2017 (P |
| doi_str_mv | 10.1017/S1368980017002397 |
| format | Article |
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Nutrition Information Panel data were collected from all cereals available from two large supermarket chains in 2017 and compared with earlier published data collected in 2013.
Urban New Zealand supermarkets.
The nutritional content of breakfast cereals ('biscuits and bites', 'brans', 'bubbles, flakes and puffs', 'children's cereals', 'muesli' and 'oats') was analysed for total energy, protein, fat (total and saturated), carbohydrate, sugar, fibre and Na. The Nutrient Profile Scoring Criterion (NPSC) for each cereal was calculated to determine the proportion of 'less healthy' cereals (NPSC≥4) in each product category.
The energy and fat content of bubbles, flakes and puffs, muesli and oats were significantly higher in 2017 compared with 2013 (all P≤0·01). However, there was a small reduction in Na overall in 2017 (P<0·05). There was no change between 2013 and 2017 in the proportion of 'healthy' or 'less healthy' breakfast cereals available.
The nutrient profile of breakfast cereals has not improved since 2013, suggesting that industry self-regulation of the nutritional composition of cereals in New Zealand is not working and needs urgent reconsideration.</description><identifier>ISSN: 1368-9800</identifier><identifier>EISSN: 1475-2727</identifier><identifier>DOI: 10.1017/S1368980017002397</identifier><identifier>PMID: 28879835</identifier><language>eng</language><publisher>Cambridge, UK: Cambridge University Press</publisher><subject>Breakfast ; Diet ; Dietary Carbohydrates - analysis ; Dietary Fats - analysis ; Dietary Fiber - analysis ; Dietary Proteins - analysis ; Dietary Sugars - analysis ; Edible Grain - chemistry ; Food Labeling ; Monitoring and Surveillance ; New Zealand ; Nutritive Value ; Serving Size ; Short Communications ; Sodium, Dietary - analysis</subject><ispartof>Public health nutrition, 2017-12, Vol.20 (18), p.3234-3237</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-c444t-d32de2b6232b438d8ac617ecbe5f7762096cc2e29dec4368e2c5facc678a48c33</citedby><cites>FETCH-LOGICAL-c444t-d32de2b6232b438d8ac617ecbe5f7762096cc2e29dec4368e2c5facc678a48c33</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/PMC10261574/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261574/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28879835$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Chepulis, Lynne</creatorcontrib><creatorcontrib>Hill, Shaunie</creatorcontrib><creatorcontrib>Mearns, Gael</creatorcontrib><title>The nutritional quality of New Zealand breakfast cereals: an update</title><title>Public health nutrition</title><addtitle>Public Health Nutr</addtitle><description>To compare the nutritional quality of New Zealand breakfast cereals in 2013 and 2017.
Nutrition Information Panel data were collected from all cereals available from two large supermarket chains in 2017 and compared with earlier published data collected in 2013.
Urban New Zealand supermarkets.
The nutritional content of breakfast cereals ('biscuits and bites', 'brans', 'bubbles, flakes and puffs', 'children's cereals', 'muesli' and 'oats') was analysed for total energy, protein, fat (total and saturated), carbohydrate, sugar, fibre and Na. The Nutrient Profile Scoring Criterion (NPSC) for each cereal was calculated to determine the proportion of 'less healthy' cereals (NPSC≥4) in each product category.
The energy and fat content of bubbles, flakes and puffs, muesli and oats were significantly higher in 2017 compared with 2013 (all P≤0·01). However, there was a small reduction in Na overall in 2017 (P<0·05). There was no change between 2013 and 2017 in the proportion of 'healthy' or 'less healthy' breakfast cereals available.
The nutrient profile of breakfast cereals has not improved since 2013, suggesting that industry self-regulation of the nutritional composition of cereals in New Zealand is not working and needs urgent reconsideration.</description><subject>Breakfast</subject><subject>Diet</subject><subject>Dietary Carbohydrates - analysis</subject><subject>Dietary Fats - analysis</subject><subject>Dietary Fiber - analysis</subject><subject>Dietary Proteins - analysis</subject><subject>Dietary Sugars - analysis</subject><subject>Edible Grain - chemistry</subject><subject>Food Labeling</subject><subject>Monitoring and Surveillance</subject><subject>New Zealand</subject><subject>Nutritive Value</subject><subject>Serving Size</subject><subject>Short Communications</subject><subject>Sodium, Dietary - analysis</subject><issn>1368-9800</issn><issn>1475-2727</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kDtPwzAUhS0EoqXwA1iQR5aAX7EdFoQqXlIFA2VhsRznBlLSpLUTUP89rigIhMTkI59zP18fhA4pOaGEqtMHyqXONImaEMYztYWGVKg0YYqp7aijnaz9AdoLYUYISZVSu2jAtFaZ5ukQjacvgJu-81VXtY2t8bK3ddWtcFviO3jHT2Br2xQ492BfSxs67CDKOpxh2-B-UdgO9tFOGW_gYHOO0OPV5XR8k0zur2_HF5PECSG6pOCsAJZLxlkuuC60dZIqcDmkpVKSkUw6x4BlBTgRNwfm0tI6J5W2QjvOR-j8k7vo8zkUDprO29osfDW3fmVaW5nfTlO9mOf2zVDCJE2ViITjDcG3yx5CZ-ZVcFDHL0LbB0MzLiWjWqyj9DPqfBuCh_L7HUrMun3zp_04c_Rzwe-Jr7pjgG-gdp77qngGM2t7H3sP_2A_AM1ikAI</recordid><startdate>20171201</startdate><enddate>20171201</enddate><creator>Chepulis, Lynne</creator><creator>Hill, Shaunie</creator><creator>Mearns, Gael</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>7X8</scope><scope>5PM</scope></search><sort><creationdate>20171201</creationdate><title>The nutritional quality of New Zealand breakfast cereals: an update</title><author>Chepulis, Lynne ; Hill, Shaunie ; Mearns, Gael</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c444t-d32de2b6232b438d8ac617ecbe5f7762096cc2e29dec4368e2c5facc678a48c33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Breakfast</topic><topic>Diet</topic><topic>Dietary Carbohydrates - analysis</topic><topic>Dietary Fats - analysis</topic><topic>Dietary Fiber - analysis</topic><topic>Dietary Proteins - analysis</topic><topic>Dietary Sugars - analysis</topic><topic>Edible Grain - chemistry</topic><topic>Food Labeling</topic><topic>Monitoring and Surveillance</topic><topic>New Zealand</topic><topic>Nutritive Value</topic><topic>Serving Size</topic><topic>Short Communications</topic><topic>Sodium, Dietary - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chepulis, Lynne</creatorcontrib><creatorcontrib>Hill, Shaunie</creatorcontrib><creatorcontrib>Mearns, Gael</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</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>Chepulis, Lynne</au><au>Hill, Shaunie</au><au>Mearns, Gael</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The nutritional quality of New Zealand breakfast cereals: an update</atitle><jtitle>Public health nutrition</jtitle><addtitle>Public Health Nutr</addtitle><date>2017-12-01</date><risdate>2017</risdate><volume>20</volume><issue>18</issue><spage>3234</spage><epage>3237</epage><pages>3234-3237</pages><issn>1368-9800</issn><eissn>1475-2727</eissn><abstract>To compare the nutritional quality of New Zealand breakfast cereals in 2013 and 2017.
Nutrition Information Panel data were collected from all cereals available from two large supermarket chains in 2017 and compared with earlier published data collected in 2013.
Urban New Zealand supermarkets.
The nutritional content of breakfast cereals ('biscuits and bites', 'brans', 'bubbles, flakes and puffs', 'children's cereals', 'muesli' and 'oats') was analysed for total energy, protein, fat (total and saturated), carbohydrate, sugar, fibre and Na. The Nutrient Profile Scoring Criterion (NPSC) for each cereal was calculated to determine the proportion of 'less healthy' cereals (NPSC≥4) in each product category.
The energy and fat content of bubbles, flakes and puffs, muesli and oats were significantly higher in 2017 compared with 2013 (all P≤0·01). However, there was a small reduction in Na overall in 2017 (P<0·05). There was no change between 2013 and 2017 in the proportion of 'healthy' or 'less healthy' breakfast cereals available.
The nutrient profile of breakfast cereals has not improved since 2013, suggesting that industry self-regulation of the nutritional composition of cereals in New Zealand is not working and needs urgent reconsideration.</abstract><cop>Cambridge, UK</cop><pub>Cambridge University Press</pub><pmid>28879835</pmid><doi>10.1017/S1368980017002397</doi><tpages>4</tpages><oa>free_for_read</oa></addata></record> |
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| language | eng |
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| source | MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central |
| subjects | Breakfast Diet Dietary Carbohydrates - analysis Dietary Fats - analysis Dietary Fiber - analysis Dietary Proteins - analysis Dietary Sugars - analysis Edible Grain - chemistry Food Labeling Monitoring and Surveillance New Zealand Nutritive Value Serving Size Short Communications Sodium, Dietary - analysis |
| title | The nutritional quality of New Zealand breakfast cereals: an update |
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