Publication: Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents.
Loading...
Identifiers
Date
2022-04-07
Authors
Sanchez-Siles, Luisma
Roman, Sergio
Haro-Vicente, Juan F
Bernal, Maria Jose
Klerks, Michelle
Ros, Gaspar
Gil, Angel
Advisors
Journal Title
Journal ISSN
Volume Title
Publisher
Frontiers Research Foundation
Metrics
Export
Abstract
There is an urgent need to reduce sugar intake in early childhood. Commercial infant cereals are among the first solid foods introduced to infants at the beginning of the complementary feeding period in most countries. The aim of this study was to examine infants' overall acceptability of low-sugar complementary cereals. To do so, a between-subjects experimental study with 165 parents and their infants aged 6-24 months was conducted where one group tested a high-sugar refined cereal (21 g/100 g), and the other a low-sugar cereal (
Description
MeSH Terms
Humans
Child, Preschool
Infant
Edible Grain
Taste
Sugars
Odorants
Carbohydrates
Food Industry
Infant Nutritional Physiological Phenomena
Parents
Child, Preschool
Infant
Edible Grain
Taste
Sugars
Odorants
Carbohydrates
Food Industry
Infant Nutritional Physiological Phenomena
Parents
DeCS Terms
Azúcares
Carbohidratos
Fenómenos fisiológicos
Nutricionales del lactante
Grano comestible
Gusto
Industria de alimentos
Lactante
Odorantes
Preescolar
Padres
Carbohidratos
Fenómenos fisiológicos
Nutricionales del lactante
Grano comestible
Gusto
Industria de alimentos
Lactante
Odorantes
Preescolar
Padres
CIE Terms
Keywords
cereals, complementary feeding, public health, sensory acceptability, sugar reduction, whole grains
Citation
Sanchez-Siles L, Román S, Haro-Vicente JF, Bernal MJ, Klerks M, Ros G, et al. Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents. Front Nutr. 2022 May 13;9:855004.