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 rivistaArticolo 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 originaleEnglish
pagine (da-a)676-681
Numero di pagine6
RivistaInternational Journal of Food Sciences and Nutrition
Volume69
DOI
Stato di pubblicazionePubblicato - 2018

Keywords

  • Breakfast
  • glycaemic index
  • italian
  • nutrition

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