Department of Dietetics and Nutrition,Stempel School of Public Health,Florida International University,University Park HLS I 445,Miami,FL 33199,USA.
Public Health Nutr. 2014 Jul;17(7):1454-8. doi: 10.1017/S1368980013001456. Epub 2013 May 29.
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.
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.
Ready-to-eat breakfast cereals (n 829) with NuVal scores.
Not applicable.
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.
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.
根据 NuVal 评分，确定在类似类型的有机和传统即食早餐谷物中，其营养质量是否存在差异。
本描述性研究分析了 829 种即食早餐谷物和 18 种不同谷物类型的 NuVal 评分。使用方差分析比较了 723 种传统谷物和 106 种有机谷物的平均 NuVal 评分。
具有 NuVal 评分的即食早餐谷物（n 829）。
不适用。
传统（平均值 28.4（标准差 13.4））和有机（平均值 30.6（标准差 13.2））谷物类型的 NuVal 评分无显著差异。
选择有机即食早餐谷物的消费者可能认为其营养价值更高，但这种假设不一定成立。公共卫生营养教育者必须帮助消费者了解，有机谷物不一定更有营养，其消费可能会导致摄入过多不良营养素，如脂肪、糖和钠。
