کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4202375 1609089 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Not as bad as you think: a comparison of the nutrient content of best price and brand name food products in Switzerland
ترجمه فارسی عنوان
من به بدی شما فکر نمی کنم: یک مقایسه از مواد مغذی موجود محصولات غذایی با بهترین قیمت و نام تجاری در سوئیس
کلمات کلیدی
دسته های محصولات غذایی؛ بهترین قیمت مواد غذایی؛ پایگاه داده ترکیب مواد غذایی؛ هزینه مواد غذایی؛ انرژی
موضوعات مرتبط
علوم پزشکی و سلامت پزشکی و دندانپزشکی سیاست های بهداشت و سلامت عمومی
چکیده انگلیسی


• We compared the nutrient content of “best price” and brand name foods in Switzerland.
• Over 4000 processed food items from 26 food categories were compared.
• In most categories, no differences were found.
• In some cases, “best price” foods had a healthier nutrient content.
• “Best price” foods could be an interesting alternative for the economically deprived.

Several studies have shown that low-cost foods have an equivalent nutrient composition compared to high-cost foods, but such information is lacking in Switzerland. Thus, we compared the caloric and nutrient content of “best price” (BPF) and brand name foods (BNF) in Switzerland using the version 5.0 (April 2015) of the Swiss Food and Nutrient composition database.Over 4000 processed food items were included and 26 food categories were compared regarding total energy, protein, fat and carbohydrates, saturated fatty acids, sugar, fiber and sodium.BPF, namely core food categories like Bread, Red meat, White meat and Fish products, were 42%, 39%, 42% and 46% less expensive than their BNF equivalents, respectively. No differences were found between BPF and BNF regarding total energy and protein, fat and carbohydrates for most food categories. In the Cheese category, BPF had a lower caloric content than BNF [Median (interquartile range, IQR): 307 (249–355) vs. 365 (308–395) kcal/100 g, respectively, p < 0.001]; BPF also had lower fat and saturated fatty acid content but higher carbohydrate content than BNF (both p < 0.01). In the Creams and puddings group, BPF had lower fat 1.3 (0.9–1.7) vs. 6.0 (3.5–11.0) g/100 g and saturated fatty acid 0.6 (0.6–0.8) vs. 2.9 (2.3–6.0) g/100 g content than BNF (both p < 0.005). In the Tinned fruits and vegetables group, BPF had lower sodium content than BNF: 175 (0–330) vs. 370 (150–600) mg/100 g, p = 0.006.BPF might be a reasonable and eventually healthier alternative of BNF for economically deprived people in Switzerland.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Preventive Medicine Reports - Volume 3, June 2016, Pages 222–228
نویسندگان
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