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

Margherita Dall'Asta; Marta Cossu; Laura Chiavaroli; Veronica Francinelli; Francesca Scazzina; Furio Brighenti

doi:10.1080/09637486.2017.1408060

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

Margherita Dall'Asta, Marta Cossu, Laura Chiavaroli, Veronica Francinelli, Francesca Scazzina, Furio Brighenti

Risultato della ricerca: Contributo in rivista › Articolo in rivista

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 originale	English
pagine (da-a)	676-681
Numero di pagine	6
Rivista	International Journal of Food Sciences and Nutrition
Volume	69
DOI	https://doi.org/10.1080/09637486.2017.1408060
Stato di pubblicazione	Pubblicato - 2018

Keywords

Breakfast
glycaemic index
italian
nutrition

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10.1080/09637486.2017.1408060

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

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.",

keywords = "Breakfast, glycaemic index, italian, nutrition, Breakfast, glycaemic index, italian, nutrition",

author = "Margherita Dall'Asta and Marta Cossu and Laura Chiavaroli and Veronica Francinelli and Francesca Scazzina and Furio Brighenti",

year = "2018",

doi = "10.1080/09637486.2017.1408060",

language = "English",

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A nutritional evaluation of various typical Italian breakfast products: a comparison of macronutrient composition and glycaemic index values. / Dall'Asta, Margherita; Cossu, Marta; Chiavaroli, Laura; Francinelli, Veronica; Scazzina, Francesca; Brighenti, Furio.

In: International Journal of Food Sciences and Nutrition, Vol. 69, 2018, pag. 676-681.

Risultato della ricerca: Contributo in rivista › Articolo in rivista

TY - JOUR

T1 - A nutritional evaluation of various typical Italian breakfast products: a comparison of macronutrient composition and glycaemic index values

AU - Dall'Asta, Margherita

AU - Cossu, Marta

AU - Chiavaroli, Laura

AU - Francinelli, Veronica

AU - Scazzina, Francesca

AU - Brighenti, Furio

PY - 2018

Y1 - 2018

N2 - 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.

AB - 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.

KW - Breakfast

KW - glycaemic index

KW - italian

KW - nutrition

KW - Breakfast

KW - glycaemic index

KW - italian

KW - nutrition

UR - http://hdl.handle.net/10807/163879

U2 - 10.1080/09637486.2017.1408060

DO - 10.1080/09637486.2017.1408060

M3 - Article

VL - 69

SP - 676

EP - 681

JO - International Journal of Food Sciences and Nutrition

JF - International Journal of Food Sciences and Nutrition

SN - 0963-7486

ER -

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

Abstract

Keywords

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