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1 results

  • A comparison of the nutritional quality of organic and conventional ready-to-eat breakfast cereals based on NuVal scores

  • Nancy J Woodbury, Valerie A George
  • Journal:
    Public Health Nutrition / Volume 17 / Issue 7 / July 2014
    Published online by Cambridge University Press:
    29 May 2013, pp. 1454-1458
    • Article
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  • 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.