Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study.

ABSTRACT: Bread is one of the most common staple foods, despite the increasing consumption of the so-called "bread substitutes". The aim of the present work is to survey the nutritional quality intended as a nutrition declaration of 339 pre-packed bread products and 1020 bread substitutes sold in the major retailers present on the Italian market. Comparisons of energy, macronutrient, and salt content within product types, and between regular and gluten-free (GF) products and products with or without nutrition claim (NC) and health claim (HC) declarations, were performed. A high inter-product variability was detected. The median energy contents were 274 (interquartile range 255-289) and 412 (380-437) kcal/100 for bread products and substitutes, respectively. Irrespective of the category, GF products

SUBMITTER: Angelino D 

PROVIDER: S-EPMC7766686 | biostudies-literature | 2020 Dec

REPOSITORIES: biostudies-literature