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.
Keywords:
Acknowledgements
We gratefully thank all volunteers involving in glycaemic index measurements. We would also like to acknowledge Barilla G. e R. Fratelli S.p.A. (Parma, Italy) and Soremartec Italia S.r.l. (Alba, CN, Italy) for the provision of some food products.
Disclosure statement
We declare no conflict of interest.