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Examining the relationship between sugar content, packaging features, and food claims of breakfast cereals

2021-05Journal article Open access
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dc.contributor.authorPrada, Marília
dc.contributor.authorSaraiva, Magda
dc.contributor.authorViegas, Cláudia
dc.contributor.authorCavalheiro, Bernardo
dc.contributor.authorGarrido, Margarida
dc.date.accessioned2021-07-30T17:41:44Z
dc.date.available2021-07-30T17:41:44Z
dc.date.issued2021-05
dc.descriptionProject LISBOA-01-0145-FEDER-028008pt_PT
dc.description.abstractExcessive free-sugar intake has become highly prevalent in numerous countries, and Portugal is not the exception. One product category that contributes to the daily intake of free sugars is breakfast cereals. In the current work, we identified 289 exemplars from two major retailers in Portugal and collected information on their nutritional profile (e.g., sugar, salt, fiber per 100 g), price, packaging features, type of food claims present (e.g., statements about the composition, sensory features, the origin of the product), and ingredients list. Overall, the sugar content of breakfast cereals was high (Mean = 19.9 g), and less than 10% of the products complied with the current national guidelines (i.e., 5 g of sugar per 100 g of product). Sugar (or other sugar sources) was listed in the top three ingredients for over 85% of the products. On average, each product included about four claims (Mean = 3.9), and sugar content was lower when the claims were related to the product composition. Critically, the sugar content was particularly high for children-oriented products (Mean = 26.4 g). Correlation analysis showed that breakfast cereals with higher sugar content also were cheaper and had lower quantities of fiber, proteins, and salt. Our findings suggest the need to implement strategies to reduce sugar in this product category (e.g., incentivize manufacturers to reformulate products). Also, our results may inform strategies aimed at promoting consumers' awareness about the sugar content in breakfast cereals and other processed foods, facilitating healthier decision-making.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPrada M, Saraiva M, Viegas C, Cavalheiro BP, Garrido MV. Examining the relationship between sugar content, packaging features, and food claims of breakfast cereals. Nutrients. 2021;13(6):1841.pt_PT
dc.identifier.doi10.3390/nu13061841pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.21/13602
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationProject LISBOA-01-0145-FEDER-028008pt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2072-6643/13/6/1841pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectNutritionpt_PT
dc.subjectSugarpt_PT
dc.subjectClaimspt_PT
dc.subjectLabellingpt_PT
dc.subjectNutritional profilept_PT
dc.subjectBreakfast cerealspt_PT
dc.titleExamining the relationship between sugar content, packaging features, and food claims of breakfast cerealspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue6pt_PT
oaire.citation.startPage1841pt_PT
oaire.citation.titleNutrientspt_PT
oaire.citation.volume13pt_PT
person.familyNameCOLAÇO LOURENÇO VIEGAS
person.givenNameCLÁUDIA ALEXANDRA
person.identifier.ciencia-id1E1E-A95A-5A71
person.identifier.orcid0000-0001-6051-7317
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication2539f10d-3879-4cc7-b781-9d03f8a68db2
relation.isAuthorOfPublication.latestForDiscovery2539f10d-3879-4cc7-b781-9d03f8a68db2

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