Labeling and classification of breads, biscuits and toasts sold as wholegrain in Brazil
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFMG |
Texto Completo: | http://hdl.handle.net/1843/40937 |
Resumo: | The objective of this study was to evaluate the labeling and classification of breads, biscuits and toasts declared as wholegrain and to compare them. The cross-sectional and descriptive study was carried in Uberaba, in 2016. Products sold in five supermarkets were classified as processed or ultra-processed according to the NOVA system, which considers the industrial processing employed. The Pan American Health Organization Nutritional Profile Model was used to classify products with excessive amounts of critical nutrients. The products were evaluated for the carbohydrate:fiber ratio recommended by the American Heart Association. A total of 147 products were analyzed: 99 biscuits, 36 breads and 12 toasts. The average number of ingredients in the formulations was 17.3±5.4, so that 100% of the products were classified as ultra-processed. The majority, 64.6%, did not present wholegrain flour as the first ingredient. The declaration of supplementary nutritional information on dietary fiber was present in 49% of the products and 100% complied with the mandatory requirements. Despite that, 53.7% presented excessive levels of sodium and 22.4% and 56.5% had excessive levels of total and saturated fat, respectively. For the criterion of carbohydrate:fiber ratio, 38.7% had a ratio of ≥10:1, mainly biscuits, which is undesirable. All biscuits, breads and toasts sold as "wholegrain" were ultra-processed, with excessive sodium content (breads and toast in general) and fats (most biscuits). Wholegrain flours only accounted for 35.4% of the products and half of the toasts, and most of the biscuits (66.7%) could not be considered a source of fiber. |
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2022-04-08T21:02:13Z2022-04-08T21:02:13Z202091011910.33448/rsd-v9i10.73502525-3409http://hdl.handle.net/1843/40937The objective of this study was to evaluate the labeling and classification of breads, biscuits and toasts declared as wholegrain and to compare them. The cross-sectional and descriptive study was carried in Uberaba, in 2016. Products sold in five supermarkets were classified as processed or ultra-processed according to the NOVA system, which considers the industrial processing employed. The Pan American Health Organization Nutritional Profile Model was used to classify products with excessive amounts of critical nutrients. The products were evaluated for the carbohydrate:fiber ratio recommended by the American Heart Association. A total of 147 products were analyzed: 99 biscuits, 36 breads and 12 toasts. The average number of ingredients in the formulations was 17.3±5.4, so that 100% of the products were classified as ultra-processed. The majority, 64.6%, did not present wholegrain flour as the first ingredient. The declaration of supplementary nutritional information on dietary fiber was present in 49% of the products and 100% complied with the mandatory requirements. Despite that, 53.7% presented excessive levels of sodium and 22.4% and 56.5% had excessive levels of total and saturated fat, respectively. For the criterion of carbohydrate:fiber ratio, 38.7% had a ratio of ≥10:1, mainly biscuits, which is undesirable. All biscuits, breads and toasts sold as "wholegrain" were ultra-processed, with excessive sodium content (breads and toast in general) and fats (most biscuits). Wholegrain flours only accounted for 35.4% of the products and half of the toasts, and most of the biscuits (66.7%) could not be considered a source of fiber.O objetivo deste estudo foi avaliar a rotulagem e classificação de pães, biscoitos e torradas declaradas como integrais e compará-las. O estudo transversal e descritivo foi realizado em Uberaba, em 2016. Os produtos vendidosem cinco supermercados foram classificados como processados ou ultraprocessados pelo sistema NOVA, que considera o processamento industrial empregado. O Modelo de Perfil Nutricional da Organização Pan-Americana da Saúde foi utilizado para classificar produtos com quantidades excessivas de nutrientes críticos. Os produtos foram avaliados quanto à proporção de carboidratos:fibras recomendada pela American Heart Association. Foram analisados 147 produtos, incluindo 99 biscoitos, 36 pães e 12 torradas. Onúmero médio de ingredientes nas formulações foi de 17,3±5,4, de modo que 100% dos produtos foram classificados como ultraprocessados. A maioria, 64,6%, não apresentou farinha integral como o primeiro ingrediente. A declaração de informações nutricionais complementares sobre fibras alimentares estava presente em 49% dos produtos e 100% cumpriam os requisitos obrigatórios. Apesar disso, 53,7% apresentaram níveis excessivos de sódio e 22,4% e 56,5% dos produtos apresentaram níveis excessivos de gordura totale saturada, respectivamente. Ao analisar o critério da razão carboidrato:fibra, 38,7% apresentaram relação ≥10:1, principalmente os biscoitos, o que é indesejável. Todos os biscoitos, pães e torradas vendidos como "integrais" eram, de fato, produtos ultraprocessados, com teores excessivos de sódio (pães e torradas em geral) e gorduras (maioria dos biscoitos). As farinhas integrais constavam em maior proporção em apenas 35,4% dos produtos e metade das torradas, e a maioria dos biscoitos (66,7%) não podia ser considerada fonte de fibras.engUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSResearch, Society and DevelopmentRótulos de alimentosPãoBiscoitoTorradaAlimentos integraisWhole grainsFood labelingDietary fiberLabeling and classification of breads, biscuits and toasts sold as wholegrain in BrazilRotulagem e classificação de pães, biscoitos e torradas vendidos como integrais no BrasilEtiquetado y clasificación de panes, galletas y tostadas que se venden como granos integrales en Brasilinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://rsdjournal.org/index.php/rsd/article/view/7350Sarah Morais Senna PratesNatália Adan SabionJuliana Sampaio NespoloLuciene AlvesLucilene Rezende Anastácioapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/40937/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALLabeling and classification of breads, biscuits and toasts sold as wholegrain in Brazil.pdfLabeling and classification of breads, biscuits and toasts sold as wholegrain in Brazil.pdfapplication/pdf205922https://repositorio.ufmg.br/bitstream/1843/40937/2/Labeling%20and%20classification%20of%20breads%2c%20biscuits%20and%20toasts%20sold%20as%20wholegrain%20in%20Brazil.pdf0dc489b239cd7457cc3455475764e4aaMD521843/409372022-04-08 18:02:13.791oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-04-08T21:02:13Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
dc.title.pt_BR.fl_str_mv |
Labeling and classification of breads, biscuits and toasts sold as wholegrain in Brazil |
dc.title.alternative.pt_BR.fl_str_mv |
Rotulagem e classificação de pães, biscoitos e torradas vendidos como integrais no Brasil Etiquetado y clasificación de panes, galletas y tostadas que se venden como granos integrales en Brasil |
title |
Labeling and classification of breads, biscuits and toasts sold as wholegrain in Brazil |
spellingShingle |
Labeling and classification of breads, biscuits and toasts sold as wholegrain in Brazil Sarah Morais Senna Prates Whole grains Food labeling Dietary fiber Rótulos de alimentos Pão Biscoito Torrada Alimentos integrais |
title_short |
Labeling and classification of breads, biscuits and toasts sold as wholegrain in Brazil |
title_full |
Labeling and classification of breads, biscuits and toasts sold as wholegrain in Brazil |
title_fullStr |
Labeling and classification of breads, biscuits and toasts sold as wholegrain in Brazil |
title_full_unstemmed |
Labeling and classification of breads, biscuits and toasts sold as wholegrain in Brazil |
title_sort |
Labeling and classification of breads, biscuits and toasts sold as wholegrain in Brazil |
author |
Sarah Morais Senna Prates |
author_facet |
Sarah Morais Senna Prates Natália Adan Sabion Juliana Sampaio Nespolo Luciene Alves Lucilene Rezende Anastácio |
author_role |
author |
author2 |
Natália Adan Sabion Juliana Sampaio Nespolo Luciene Alves Lucilene Rezende Anastácio |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Sarah Morais Senna Prates Natália Adan Sabion Juliana Sampaio Nespolo Luciene Alves Lucilene Rezende Anastácio |
dc.subject.por.fl_str_mv |
Whole grains Food labeling Dietary fiber |
topic |
Whole grains Food labeling Dietary fiber Rótulos de alimentos Pão Biscoito Torrada Alimentos integrais |
dc.subject.other.pt_BR.fl_str_mv |
Rótulos de alimentos Pão Biscoito Torrada Alimentos integrais |
description |
The objective of this study was to evaluate the labeling and classification of breads, biscuits and toasts declared as wholegrain and to compare them. The cross-sectional and descriptive study was carried in Uberaba, in 2016. Products sold in five supermarkets were classified as processed or ultra-processed according to the NOVA system, which considers the industrial processing employed. The Pan American Health Organization Nutritional Profile Model was used to classify products with excessive amounts of critical nutrients. The products were evaluated for the carbohydrate:fiber ratio recommended by the American Heart Association. A total of 147 products were analyzed: 99 biscuits, 36 breads and 12 toasts. The average number of ingredients in the formulations was 17.3±5.4, so that 100% of the products were classified as ultra-processed. The majority, 64.6%, did not present wholegrain flour as the first ingredient. The declaration of supplementary nutritional information on dietary fiber was present in 49% of the products and 100% complied with the mandatory requirements. Despite that, 53.7% presented excessive levels of sodium and 22.4% and 56.5% had excessive levels of total and saturated fat, respectively. For the criterion of carbohydrate:fiber ratio, 38.7% had a ratio of ≥10:1, mainly biscuits, which is undesirable. All biscuits, breads and toasts sold as "wholegrain" were ultra-processed, with excessive sodium content (breads and toast in general) and fats (most biscuits). Wholegrain flours only accounted for 35.4% of the products and half of the toasts, and most of the biscuits (66.7%) could not be considered a source of fiber. |
publishDate |
2020 |
dc.date.issued.fl_str_mv |
2020 |
dc.date.accessioned.fl_str_mv |
2022-04-08T21:02:13Z |
dc.date.available.fl_str_mv |
2022-04-08T21:02:13Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1843/40937 |
dc.identifier.doi.pt_BR.fl_str_mv |
10.33448/rsd-v9i10.7350 |
dc.identifier.issn.pt_BR.fl_str_mv |
2525-3409 |
identifier_str_mv |
10.33448/rsd-v9i10.7350 2525-3409 |
url |
http://hdl.handle.net/1843/40937 |
dc.language.iso.fl_str_mv |
eng |
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eng |
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Research, Society and Development |
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openAccess |
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application/pdf |
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Universidade Federal de Minas Gerais |
dc.publisher.initials.fl_str_mv |
UFMG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
FAR - DEPARTAMENTO DE ALIMENTOS |
publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
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UFMG |
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