Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content

Centre NUTRISS—Nutrition, Santé et Société, Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Quebec, QC G1V 0A6, Canada

École de Nutrition, Université Laval, Quebec, QC G1V 0A6, Canada

Institut National de Santé Publique du Québec, Quebec, QC G1V 5B3, Canada

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Faculté des Sciences de l’agriculture et de l’alimentation, Université Laval, Quebec, QC G1V 0A6, Canada

Author to whom correspondence should be addressed.

Academic Editor: Valerie B. Duffy

Nutrients 2021, 13(12), 4196; https://doi.org/10.3390/nu13124196

Received: 19 October 2021 / Revised: 15 November 2021 / Accepted: 19 November 2021 / Published: 23 November 2021

(This article belongs to the Section Nutrition and Public Health)

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Abstract

Bread is a highly consumed food and an important source of nutrients in the diet of Canadians, underlining the need to improve its nutritional quality. The Food Quality Observatory (Observatory) aimed to evaluate the nutritional value of the sliced bread products available in Quebec (Canada), according to their grain type and main flour. Analyses included comparing the bread’s sodium content to Health Canada’s daily values (DV) and sodium voluntary targets, comparing the bread’s fibre content thresholds with the source of fibre mentioned, and assessing whether the main flour was associated with the nutrient content. The nutritional values of 294 sliced breads available in Quebec were merged with sales data (from October 2016 to October 2017), with 262 products successfully cross-referenced. The results showed that 64% of the breads purchased were ‘low’ in fibre (i.e., below 2 g per two slices), while 47% were ‘high’ in sodium (i.e., above 15% DV per two slices). Attention should be paid to 100% refined grain bread and to bread with refined flour as the main flour, since they are great sellers, while showing a less favourable nutrient content. This study shows that there is room for improvement in the nutritional content of Quebec’s bread offer, particularly regarding sodium and fibre content. View Full-Text

Keywords: bread; nutritional content; monitoring; sodium; fibre; front-of-pack (FOP); observatory; food offer; food purchases

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MDPI and ACS Style

Le Bouthillier, M.; Perron, J.; Pomerleau, S.; Gagnon, P.; Labonté, M.-È.; Plante, C.; Guével, M.-H.; Provencher, V. Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content. Nutrients 2021, 13, 4196. https://doi.org/10.3390/nu13124196

AMA Style

Le Bouthillier M, Perron J, Pomerleau S, Gagnon P, Labonté M-È, Plante C, Guével M-H, Provencher V. Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content. Nutrients. 2021; 13(12):4196. https://doi.org/10.3390/nu13124196

Chicago/Turabian Style

Le Bouthillier, Marie, Julie Perron, Sonia Pomerleau, Pierre Gagnon, Marie-Ève Labonté, Céline Plante, Marc-Henri Guével, and Véronique Provencher. 2021. "Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content" Nutrients 13, no. 12: 4196. https://doi.org/10.3390/nu13124196

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