A nutritional evaluation of various typical Italian breakfast products: a comparison of macronutrient composition and glycaemic index values

M. Cossu, L. Chiavaroli, Margherita Dall'Asta, V. Francinelli, F. Scazzina*, F. Brighenti

*Autore corrispondente per questo lavoro

Risultato della ricerca: Contributo in rivistaArticolo

Abstract

Breakfast foods with lower glycaemic responses are associated with better body weight control. Glycaemic index (GI) values of some commonly consumed breakfast foods in Italy were determined and compared, along with macronutrients. Cakes/pastries were low-medium GI (44–60), with high-sugar and saturated fat and low-fibre. Generally, mueslis and breads were medium GI (62–66 and 59–76, respectively) with higher fibre and lower saturated fat and sugar. The addition of spreads to bread lowered GI (47–66) but increased sugar and saturated fat.
Lingua originaleInglese
pagine (da-a)676-681
Numero di pagine6
RivistaInternational Journal of Food Sciences and Nutrition
Volume69
Numero di pubblicazione6
DOI
Stato di pubblicazionePubblicato - 2018

All Science Journal Classification (ASJC) codes

  • Scienze Alimentari

Keywords

  • Breakfast
  • glycaemic index
  • italian
  • nutrition

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