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Paquette, Marie-Claude

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Paquette

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Marie-Claude

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Université Laval. Faculté des sciences sociales

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ncf12080153

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  • PublicationAccès libre
    Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada) : a study from the Food Quality Observatory
    (CABI Pub. on behalf of the Nutrition Society, 2021-04-12) Perron, Julie; Pomerleau, Sonia; Gagnon, Pierre; Gilbert-Moreau, Joséane; Lemieux, Simone; Plante, Céline; Paquette, Marie-Claude; Labonté, Marie-Ève; Provencher, Véronique
    Objective: The Food Quality Observatory was created in the province of Quebec (Canada) in 2016. In this study, the Observatory aimed to generate a methodology to (1) test the use of sales data combined with nutrient values to characterise the nutritional composition of ready-to-eat (RTE) breakfast cereals offered and purchased in the province of Quebec (Canada) and (2) verify the extent to which a front-of-pack label based on the percentage of daily value (DV) for total sugar, as a strategy to improve the food supply, would be distributed in this food category. Design: Nutritional information were obtained by purchasing each RTE breakfast cereal available in the Greater Montreal area. Cereals were then classified according to their processing type. Setting: The nutritional values of 331 RTE breakfast cereals available in Quebec were merged with sales data covering the period between May 2016 and May 2017. A total of 306 products were successfully cross-referenced. Results: Granola and sweetened cereals were the most available (36·6 % and 19·6 %, respectively) and purchased (19·8 % and 40·9 % of sales, respectively). When compared with other types of cereals, granola cereals had a higher energy, fat, saturated fat, protein content and a lower Na content. A larger proportion of chocolate (65 %) and sweetened cereals (49 %) were above 15 % of the DV for sugar. Conclusions: This study showed that the methodology developed generates important data to monitor nutritional quality of the food supply and ultimately contribute to improve the nutritional quality of processed foods.