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.
Cossu, M., Chiavaroli, L., Dall'Asta, M., Francinelli, V., Scazzina, F., Brighenti, F., A nutritional evaluation of various typical Italian breakfast products: a comparison of macronutrient composition and glycaemic index values, <<INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION>>, 2018; 69 (6): 676-681. [doi:10.1080/09637486.2017.1408060] [http://hdl.handle.net/10807/163879]
A nutritional evaluation of various typical Italian breakfast products: a comparison of macronutrient composition and glycaemic index values
Dall'Asta, Margherita;
2018
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.
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