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Breakfast Cereals Intended for Children: Opportunities for Reformulation and Potential Impact on Nutrient Intake

2021-07-30Journal article Open access
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dc.contributor.authorSantos, Mariana
dc.contributor.authorMatias, Filipa
dc.contributor.authorRito, Ana Isabel
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorTorres, Duarte
dc.contributor.authorLoureiro, Isabel
dc.contributor.authorAssunção, Ricardo
dc.date.accessioned2022-02-15T16:51:20Z
dc.date.available2022-02-15T16:51:20Z
dc.date.issued2021-07-30
dc.descriptionThis article belongs to the Section Food Nutritionpt_PT
dc.description.abstractReady-to-eat cereals (RTECs) have become a popular breakfast option claiming to provide important nutrients to children’s diets, despite being a source of excess sugar and, therefore, a health concern. Thus, food reformulation constitutes an important public health strategy that could benefit from inputs provided by nutrient profiling. This study aimed to assess the adequacy of the RTECs for children available in Portuguese supermarkets, applying three nutrient profile models (NPMs)—the nutrient profile model of the World Health Organization’s Regional Office for Europe (WHO-EURO), the profile of the private-sector EU Pledge (EU-Pledge), and the national model developed by the Directorate-General of Health (NPM-PT)—in order to explore the potential for reformulation of the RTECs identified as not adequate and evaluate the impact of RTECs’ reformulation on the nutritional quality of Portuguese children’s diets. In total, 78 RTECs intended for children were assessed and two scenarios—current (not considering reformulation) and alternative (considering reformulation to accomplish the nutrient profile requirements)—were considered to assess the impact of reformulation on nutritional quality. Across all RTECs, only 5.1% could be promoted to children according to the considered NPMs. The most common nutrients requiring reformulation were sugar, saturated fatty acids (SFA), salt, and dietary fiber. The scenarios of reformulation considered could reduce the RTECs average content of total sugars, SFA, and salt by 43%, 8.7%, and 1.1%, respectively, and dietary fiber intake could be increased by 34%. Thus, these results support policies to implement reformulation strategies for developing healthier food products to be promoted to children.pt_PT
dc.description.sponsorshipThe authors appreciate the financial support of AHFES project (EAPA_1071_2018AHFES). This project was co-funded by the European Regional Development Fund through the Atlantic Area Program. Ricardo Assunção thanks FCT/MCTES for the financial support to CESAM (UIDP/50017/2020+UIDB/50017/2020) through national funds, and the FCT Individual CEEC 2018 Assistant Researcher Grant CEECIND/01570/2018. The IAN-AF 2015–2016 was supported by funding received from the EEA Grants Program, Public Health Initiatives (PT06-000088SI3).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFoods. 2021 Jul 30;10(8):1772. doi: 10.3390/foods10081772pt_PT
dc.identifier.doi10.3390/foods10081772pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/7949
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationCentre for Environmental and Marine Studies
dc.relationCentre for Environmental and Marine Studies
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/10/8/1772pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBreakfast Cerealspt_PT
dc.subjectNutrient Profilept_PT
dc.subjectReformulationpt_PT
dc.subjectFood Selectionpt_PT
dc.subjectChildrenpt_PT
dc.subjectHealth Impactpt_PT
dc.subjectEstilos de Vida e Impacto na Saúdept_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleBreakfast Cereals Intended for Children: Opportunities for Reformulation and Potential Impact on Nutrient Intakept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Environmental and Marine Studies
oaire.awardTitleCentre for Environmental and Marine Studies
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50017%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50017%2F2020/PT
oaire.citation.issue8pt_PT
oaire.citation.startPage1772pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication4e22de31-8fc5-4b15-b980-3fd0edf5515d
relation.isProjectOfPublication0e72e6c8-b610-43e0-931c-8ad275ad6093
relation.isProjectOfPublication.latestForDiscovery0e72e6c8-b610-43e0-931c-8ad275ad6093

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