Evaluating the ≤10:1 wholegrain criterion in identifying nutrient quality and health implications of UK breads and breakfast cereals
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DOI: 10.1017/s1368980017003718
Abstract: Abstract Objective To evaluate the nutrient quality of breads and breakfast cereals identified using the wholegrain definition of ≤10:1 carbohydrate:fibre ratio. Design Following a cross-sectional study design, nutritional information was systematically gathered from food labels… read more here.
Keywords: quality; criterion; breakfast cereals; breads breakfast ... See more keywords