Sugar Content and Nutritional Quality of Child Orientated Ready to Eat Cereals and Yoghurts in the UK and Latin America; Does Food Policy Matter?


Journal

Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595

Informations de publication

Date de publication:
23 Mar 2020
Historique:
received: 06 01 2020
revised: 06 03 2020
accepted: 18 03 2020
entrez: 27 3 2020
pubmed: 27 3 2020
medline: 29 12 2020
Statut: epublish

Résumé

Ready to eat breakfast cereals (REBCs) and yoghurts provide important nutrients to children's diets, but concerns about their high sugar content exist. Food reformulation could contribute to sugar reduction, but policies across countries are not uniform. We aimed to compare the sugar content and nutritional quality of child-orientated REBCs and yoghurts in Latin American countries with the UK. In a cross-sectional study, nutritional information, marketing strategies, and claims were collected from the food labels and packaging of products available in Guatemala, Mexico, Ecuador and the UK. Nutritional quality was assessed using the UK Ofcom Nutrient Profiling System. In total, 262 products were analysed (59% REBCs/41% yoghurts). REBCs in the UK had a lower sugar content (mean ± SD) (24.6 ± 6.4) than products in Ecuador (34.6 ± 10.8;

Identifiants

pubmed: 32210128
pii: nu12030856
doi: 10.3390/nu12030856
pmc: PMC7146401
pii:
doi:

Substances chimiques

Sugars 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

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Auteurs

Ada L Garcia (AL)

Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical, Veterinary and Life Sciences, University of Glasgow, New Lister Building, 10-16 Alexandra Parade, Glasgow G31 2ER, UK.

José D Ronquillo (JD)

Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical, Veterinary and Life Sciences, University of Glasgow, New Lister Building, 10-16 Alexandra Parade, Glasgow G31 2ER, UK.

Gabriela Morillo-Santander (G)

Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical, Veterinary and Life Sciences, University of Glasgow, New Lister Building, 10-16 Alexandra Parade, Glasgow G31 2ER, UK.

Claudia V Mazariegos (CV)

School of Nutrition, Faculty of Medicine and Health Sciences, Mariano Galvez University, 3a. Avenida 9-00 zona 2, 01002 Interior Finca El Zapote, Guatemala 01002, Guatemala.

Lorena Lopez-Donado (L)

School of Nutrition, Faculty of Medicine and Health Sciences, Mariano Galvez University, 3a. Avenida 9-00 zona 2, 01002 Interior Finca El Zapote, Guatemala 01002, Guatemala.

Elisa J Vargas-Garcia (EJ)

School of Food Science and Nutrition, Department of Health Sciences, Universidad Iberoamericana León, Blvd. Jorge Vértiz Campero 1640, Colonia Cañada de Alfaro, 37238 León, Gto., Mexico.

Louise Curtin (L)

Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical, Veterinary and Life Sciences, University of Glasgow, New Lister Building, 10-16 Alexandra Parade, Glasgow G31 2ER, UK.

Alison Parrett (A)

Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical, Veterinary and Life Sciences, University of Glasgow, New Lister Building, 10-16 Alexandra Parade, Glasgow G31 2ER, UK.

Antonina N Mutoro (AN)

Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical, Veterinary and Life Sciences, University of Glasgow, New Lister Building, 10-16 Alexandra Parade, Glasgow G31 2ER, UK.

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Classifications MeSH