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A Comparison of the Nutritional Quality of Organic and Conventional Ready-to-eat Breakfast Cereals Based on NuVal Scores

Overview
Journal Public Health Nutr
Publisher Cambridge University Press
Date 2013 May 30
PMID 23714263
Citations 5
Authors
Nancy J Woodbury
Valerie A George
Affiliations
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Abstract

Objective: To identify whether there were differences in nutritional quality between organic and conventional ready-to-eat breakfast cereals of similar types, based on NuVal scores.

Design: The current descriptive study analysed NuVal scores for 829 ready-to-eat breakfast cereals and eighteen different cereal types. ANOVA was used to compare the mean NuVal scores of 723 conventional cereals with those of 106 organic cereals.

Setting: Ready-to-eat breakfast cereals (n 829) with NuVal scores.

Subjects: Not applicable.

Results: There was no significant difference in NuVal scores between conventional (mean 28·4 (sd 13·4)) and organic (mean 30·6 (sd 13·2)) cereal types.

Conclusions: Consumers who choose the organic version of a ready-to-eat breakfast cereal believing that nutritional quality is superior may not be making a valid assumption. Public health nutrition educators must help consumers understand that organic cereals are not necessarily more nutritious and their consumption could result in excessive intake of undesirable nutrients, such as fat, sugar and sodium.

Citing Articles

Nutritional Quality of Breakfast Cereals on the French, Belgian and Luxembourg Markets: Which Cereals for Children?.

Robert M, Martin F, Xhonneux A, Mosser F, Favre E, Richonnet C Nutrients. 2024; 16(16).

PMID: 39203837 PMC: 11357527. DOI: 10.3390/nu16162701.

Nutritional Description of Organic and Conventional Food Products in Spain: The BADALI Project.

Ropero A, Borras F, Rodriguez M, Beltra M Nutrients. 2023; 15(8).

PMID: 37111095 PMC: 10144859. DOI: 10.3390/nu15081876.

Packaged Foods Labeled as Organic Have a More Healthful Profile Than Their Conventional Counterparts, According to Analysis of Products Sold in the U.S. in 2019-2020.

Meadows A, Swanson S, Galligan T, Naidenko O, OConnell N, Perrone-Gray S Nutrients. 2021; 13(9).

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The Nutritional Quality of Organic and Conventional Food Products Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study.

DallAsta M, Angelino D, Pellegrini N, Martini D Nutrients. 2020; 12(5).

PMID: 32365788 PMC: 7282013. DOI: 10.3390/nu12051273.

Evaluation of breakfast cereals with the current nutrition facts panel (NFP) and the Food and Drug Administration's NFP proposal.

Gonzalez-Vallejo C, Lavins B Public Health Nutr. 2015; 19(6):1047-58.

PMID: 25900202 PMC: 10271114. DOI: 10.1017/S1368980015001287.

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