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Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content.
Le Bouthillier, Marie; Perron, Julie; Pomerleau, Sonia; Gagnon, Pierre; Labonté, Marie-Ève; Plante, Céline; Guével, Marc-Henri; Provencher, Véronique.
Afiliación
  • Le Bouthillier M; Centre NUTRISS-Nutrition, Santé et Société, Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
  • Perron J; École de Nutrition, Université Laval, Quebec, QC G1V 0A6, Canada.
  • Pomerleau S; Centre NUTRISS-Nutrition, Santé et Société, Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
  • Gagnon P; Centre NUTRISS-Nutrition, Santé et Société, Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
  • Labonté MÈ; Centre NUTRISS-Nutrition, Santé et Société, Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
  • Plante C; Centre NUTRISS-Nutrition, Santé et Société, Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
  • Guével MH; École de Nutrition, Université Laval, Quebec, QC G1V 0A6, Canada.
  • Provencher V; Institut National de Santé Publique du Québec, Quebec, QC G1V 5B3, Canada.
Nutrients ; 13(12)2021 Nov 23.
Article en En | MEDLINE | ID: mdl-34959748
Bread is a highly consumed food and an important source of nutrients in the diet of Canadians, underlining the need to improve its nutritional quality. The Food Quality Observatory (Observatory) aimed to evaluate the nutritional value of the sliced bread products available in Quebec (Canada), according to their grain type and main flour. Analyses included comparing the bread's sodium content to Health Canada's daily values (DV) and sodium voluntary targets, comparing the bread's fibre content thresholds with the source of fibre mentioned, and assessing whether the main flour was associated with the nutrient content. The nutritional values of 294 sliced breads available in Quebec were merged with sales data (from October 2016 to October 2017), with 262 products successfully cross-referenced. The results showed that 64% of the breads purchased were 'low' in fibre (i.e., below 2 g per two slices), while 47% were 'high' in sodium (i.e., above 15% DV per two slices). Attention should be paid to 100% refined grain bread and to bread with refined flour as the main flour, since they are great sellers, while showing a less favourable nutrient content. This study shows that there is room for improvement in the nutritional content of Quebec's bread offer, particularly regarding sodium and fibre content.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pan / Sodio en la Dieta / Fibras de la Dieta / Grano Comestible / Valor Nutritivo Límite: Humans País/Región como asunto: America do norte Idioma: En Revista: Nutrients Año: 2021 Tipo del documento: Article País de afiliación: Canadá Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pan / Sodio en la Dieta / Fibras de la Dieta / Grano Comestible / Valor Nutritivo Límite: Humans País/Región como asunto: America do norte Idioma: En Revista: Nutrients Año: 2021 Tipo del documento: Article País de afiliación: Canadá Pais de publicación: Suiza