Evolution of the overall nutritional quality of food categories consumed at breakfast or as snacks: a repeated cross-sectional analysis of products sold in the province of Québec (Canada)
Year: 2026
Type: article
Abstract: This study aimed to evaluate the evolution of the overall nutritional quality of prepackaged foods sold in Québec (Canada) regularly consumed at breakfast or as snacks. A repeated cross-sectional analysis was conducted for Breakfast cereals ( n 2016 306, n 2021 310), Sliced breads ( n 2017 262, n 2021 261), Granola bars ( n 2018 240, n 2023 234), and Yogurts and dairy desserts ( n 2018–2019 468, n 2023 279), all sourced from the Food Quality Observatory’s databases. Overall nutritional quality was assessed using the score generated by the Nutri-Score updated algorithm (2023). Data were sales-weighted using NielsenIQ data to better represent foods purchased. Overall nutritional quality remained stable over time in all four main food categories (all p ≥ 0.11). Only Yogurts and dairy desserts that specifically underwent reformulation between both data collections showed an improved overall nutritional quality (i.e., lower score; 3.95 ± 3.84 vs. 2.80 ± 2.13, p = 0.03). Moreover, the overall nutritional quality of new products in the Sliced breads, Granola bars, and Yogurts and dairy desserts categories was similar to that of discontinued products (all p ≥ 0.06), while new Breakfast cereals had a lower overall nutritional quality than discontinued cereals (13.45 ± 5.60 vs. 9.75 ± 4.92, respectively, p < 0.001). This study showed that opportunities for product improvement, such as reformulation and the introduction of new products, have not been well integrated yet by food manufacturers in the most commonly purchased products. It highlights the importance for public health authorities to continue to actively develop, implement, evaluate, and support initiatives aimed at improving the overall nutritional quality of prepackaged foods.
Institution: Université Laval
Language: English
Field: Medicine
Domain: Health Sciences
Open Access status: hybrid
OpenAlex ID: W7155609257