{"id":1807,"date":"2025-09-25T10:32:01","date_gmt":"2025-09-25T14:32:01","guid":{"rendered":"https:\/\/observatoire.inaf.ulaval.ca\/les-aliments-riches-en-sel-ou-en-sucre-coutent-moins-cher-que-leurs-equivalents-plus-sains\/"},"modified":"2026-07-21T10:39:32","modified_gmt":"2026-07-21T14:39:32","slug":"les-aliments-riches-en-sel-ou-en-sucre-coutent-moins-cher-que-leurs-equivalents-plus-sains","status":"publish","type":"post","link":"https:\/\/observatoire.inaf.ulaval.ca\/en\/les-aliments-riches-en-sel-ou-en-sucre-coutent-moins-cher-que-leurs-equivalents-plus-sains\/","title":{"rendered":"Foods high in salt or sugar are cheaper than their healthier alternatives"},"content":{"rendered":"
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Is there a link between the price of foods within the same category and their nutritional quality?<\/h4>\n \n

The Observatory team looked into the matter in a study recently published in the journal Public Health Nutrition.<\/p>\n

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The conclusion is that, for five categories of processed foods (sliced bread, breakfast cereals, salty snacks, cheese products, and cookies), foods high in salt or sugar are less expensive than their healthier alternatives.<\/p>\n

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\u201cProcessed foods aren\u2019t necessarily of poor nutritional quality,\u201d explains doctoral student Isabelle Petitclerc, the study\u2019s first author. \u201cFor example, products such as whole-grain cereals or sliced bread that are low in sugar and sodium are of good nutritional quality.\u201d<\/p>\n

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The authors of the study published in Public Health Nutrition are Isabelle Petitclerc, Sonia Pomerleau, Laure Saulais, Genevi\u00e8ve Mercille, Marie-\u00c8ve Labont\u00e9, and V\u00e9ronique Provencher.<\/p>\n

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To read to article in\u00a0Public Health Nutrition<\/a><\/p>\n

To read the press release<\/a>\u00a0(French only)<\/strong><\/p>\n<\/div>\n \n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n