文章基本信息

标题：A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden
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作者：Veli-Matti Lappi ; Antoine Mottas ; Johan Sundström 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2020
卷号：12
期号：4
页码：1162-1172
DOI：10.3390/nu12041162
出版社：MDPI Publishing
摘要：Processed food is associated with unhealthy qualities such as higher content of harmful fats, sugars and salt. The aim of our study was to compare the nutritional qualities of supermarket’s own brands and regular brands of bread sold in Sweden. Additionally, we compared the nutritional qualities of gluten-free and gluten-containing bread. We collected information from the labels of 332 bread products available in the largest grocery store chains. The Australian Health Star Rating (HSR) system was used to quantify the nutritional quality of each bread product. We compared all supermarket’s own brand products to regular brand products, and gluten-free to gluten-containing bread. The mean HSR for the supermarket’s own brands was lower than the regular brands (3.6 vs. 3.7; p = 0.046). For the regular brand products, the fibre, sugar and total fat content were greater (p < 0.001, p = 0.002 and p = 0.021, respectively), while less protein (p = 0.009) compared to regular bread products. Gluten-free bread had a lower HSR than gluten-containing bread (mean 3.5 vs. 3.8, respectively; p < 0.001). The regular brand products were slightly healthier than the supermarket’s own brands, primarily as a result of a higher fibre content. Gluten-free bread products were slightly unhealthier due to a lower protein content.
关键词：health star rating; FoodSwitch; supermarket’s own brands; private label; gluten-free; front-of-pack labelling; bread; nutritional quality; packaged food health star rating ; FoodSwitch ; supermarket’s own brands ; private label ; gluten-free ; front-of-pack labelling ; bread ; nutritional quality ; packaged food