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Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents.

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dc.contributor.authorSanchez-Siles, Luisma
dc.contributor.authorRoman, Sergio
dc.contributor.authorHaro-Vicente, Juan F
dc.contributor.authorBernal, Maria Jose
dc.contributor.authorKlerks, Michelle
dc.contributor.authorRos, Gaspar
dc.contributor.authorGil, Angel
dc.contributor.funderHero ÁG (Switzerland).
dc.date.accessioned2023-05-03T13:42:58Z
dc.date.available2023-05-03T13:42:58Z
dc.date.issued2022-04-07
dc.description.abstractThere 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 (
dc.description.versionSi
dc.identifier.citationSanchez-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.
dc.identifier.doi10.3389/fnut.2022.855004
dc.identifier.issn2296-861X
dc.identifier.pmcPMC9137414
dc.identifier.pmid35634381
dc.identifier.pubmedURLhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9137414/pdf
dc.identifier.unpaywallURLhttps://www.frontiersin.org/articles/10.3389/fnut.2022.855004/pdf
dc.identifier.urihttp://hdl.handle.net/10668/20660
dc.journal.titleFrontiers in nutrition
dc.journal.titleabbreviationFront Nutr
dc.language.isoen
dc.organizationHospital Universitario San Cecilio
dc.organizationHospital Universitario San Cecilio
dc.organizationHospital Universitario Virgen de las Nieves
dc.organizationInstituto de Investigación Biosanitaria de Granada (ibs.GRANADA)
dc.page.number12
dc.publisherFrontiers Research Foundation
dc.pubmedtypeJournal Article
dc.relation.publisherversionhttps://doi.org/10.3389/fnut.2022.855004
dc.rightsAttribution 4.0 International
dc.rights.accessRightsopen access
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectcereals
dc.subjectcomplementary feeding
dc.subjectpublic health
dc.subjectsensory acceptability
dc.subjectsugar reduction
dc.subjectwhole grains
dc.subject.decsAzúcares
dc.subject.decsCarbohidratos
dc.subject.decsFenómenos fisiológicos
dc.subject.decsNutricionales del lactante
dc.subject.decsGrano comestible
dc.subject.decsGusto
dc.subject.decsIndustria de alimentos
dc.subject.decsLactante
dc.subject.decsOdorantes
dc.subject.decsPreescolar
dc.subject.decsPadres
dc.subject.meshHumans
dc.subject.meshChild, Preschool
dc.subject.meshInfant
dc.subject.meshEdible Grain
dc.subject.meshTaste
dc.subject.meshSugars
dc.subject.meshOdorants
dc.subject.meshCarbohydrates
dc.subject.meshFood Industry
dc.subject.meshInfant Nutritional Physiological Phenomena
dc.subject.meshParents
dc.titleLess Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents.
dc.typeresearch article
dc.type.hasVersionVoR
dc.volume.number9
dspace.entity.typePublication

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