Dataset Information

Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study.

ABSTRACT: Bread is one of the most common staple foods, despite the increasing consumption of the so-called "bread substitutes". The aim of the present work is to survey the nutritional quality intended as a nutrition declaration of 339 pre-packed bread products and 1020 bread substitutes sold in the major retailers present on the Italian market. Comparisons of energy, macronutrient, and salt content within product types, and between regular and gluten-free (GF) products and products with or without nutrition claim (NC) and health claim (HC) declarations, were performed. A high inter-product variability was detected. The median energy contents were 274 (interquartile range 255-289) and 412 (380-437) kcal/100 for bread products and substitutes, respectively. Irrespective of the category, GF products had lower amounts of energy than their gluten-containing counterpart (p < 0.001), whereas products carrying NC had lower energy, sugar and salt amounts than the products without these declarations on the pack (p < 0.001 for all). A strong positive correlation was observed between energy and carbohydrate in bread (rho = 0.73, p < 0.001), but not in substitutes (rho = 0.033, p = 0.29). The present work highlighted a high variability in the apparent nutritional quality of bread products and substitutes sold on the Italian market, and suggested that bread alternatives should not be considered tout court as substitutes from a nutritional point of view.

SUBMITTER: Angelino D

PROVIDER: S-EPMC7766686 | biostudies-literature | 2020 Dec

REPOSITORIES: biostudies-literature

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Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study.

Angelino Donato D Rosi Alice A Ruggiero Emilia E Nucci Daniele D Paolella Gaetana G Pignone Veronica V Pellegrini Nicoletta N Martini Daniela D On Behalf Of The Sinu Young Working Group

Foods (Basel, Switzerland) 20201220 12

Bread is one of the most common staple foods, despite the increasing consumption of the so-called "bread substitutes". The aim of the present work is to survey the nutritional quality intended as a nutrition declaration of 339 pre-packed bread products and 1020 bread substitutes sold in the major retailers present on the Italian market. Comparisons of energy, macronutrient, and salt content within product types, and between regular and gluten-free (GF) products and products with or without nutri ...[more]

PMID: 33419252

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Project description:Italian Sounding-i. e., the Italian appearance of a product or service brand irrespective of its country of origin-represents a global market phenomenon affecting a wide range of economic sectors, particularly the agro-food sector. Although its economic impact has been repeatedly stressed from different points of view (policy, economy, culture, etc.), systematic scientific knowledge regarding its social-psychological bases is lacking. Three studies carried out in three different countries (Italy, China, and USA) address this literature gap. Different consumer groups (both native and/or non-native) are targeted regarding major product categories pre-selected categories, which are the major Italian food goods within the specific country according to piloting (oil and/or pasta). In each study, the main independent variable (product version) has been manipulated by presenting real product images (previously pre-selected within the tested food category in each country market), whose "Italianness" degree is effectively manipulated by the main study variable (product version) across three or four levels (Protected Designation of Origin Made in Italy, Made in Italy, Italian Sounding, and Generic Foreign). Main hypotheses are tested via a survey with the specific product images administered to samples in Italy (N = 204, 148 Italians and 56 non-Italians), China (N = 191, 100 Chinese and 91 non-Italian expatriates in China), and the USA (N = 237 US citizens). Across the three studies, results show that Made in Italy products, compared to the other ones, are advantaged in terms of the main dependent variables: reputation profile, general reputation, attitude, and willingness to pay (WTP). Moreover, Italian Sounding products are endowed with corresponding significant advantages when compared to the Generic Foreign by non-Italian samples (although to a different degree according to the different sub-samples). Results reveal the specific social-psychological profile of Italian Sounding products in terms of either weaknesses or strengths when compared to both Made in Italy products and Generic Foreign ones, differently in the eyes of Italian and non-Italian consumers across different countries. Finally, consistently across the three studies, the extent to which a food product is perceived to be Italian increases consumers' WTP for that product, and this effect is consistently mediated by the product's reputation.

Dataset Information

Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study.

Publications

Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study.

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