Investigação da informação nutricional obrigatória, complementar e lista de ingredientes de bebidas lácteas sabor chocolate
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Tipo
TCC
Data de publicação
2019-06
Periódico
Citações (Scopus)
Autores
Souza, Diego Freire
Orientador
Matias, Andrea Guerra
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ISSN da Revista
Título de Volume
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Introdução: A prevalência de obesidade infantil tem se destacado por seu aumento,
sendo e apontada como um fator de risco para o surgimento precoce de doenças
crônicas não transmissíveis. O aumento da produção e consumo de alimentos
processados é uma das principais causas da atual pandemia de obesidade e de
agravos não transmissíveis. Os rótulos são elementos de comunicação entre o
produto e os consumidores, devendo auxiliá-los, aumentando assim a eficiência do
mercado e o bem-estar do consumidor. Objetivo: Avaliar as bebidas lácteas
achocolatadas segundo informação nutricional e ingredientes declarados no rótulo.
Método: Estudo transversal no qual foram analisadas informações disponíveis nos
rótulos de bebidas lácteas achocolatadas comercializadas na cidade de São Paulo. A
coleta de dados foi realizada por meio de visitas em supermercados. São variáveis do
estudo os itens de declaração nutricional obrigatória, segundo a RDC n° 360, de 23
de dezembro de 2003, e informações nutricionais complementares, segundo a RDC
nº 54, de 12 de novembro de 2012. Resultados: Foram avaliados 28 produtos
achocolatados líquidos. No que tange o peso das porções declaradas na rotulagem
obrigatória, 22 declararam 200g (78,6%). O valor energético médio observado foi de
141kcal na porção de 200 ml. O valor médio dos carboidratos, açúcares, proteínas,
gorduras totais, gorduras trans, gorduras saturadas, sódio e fibras foram: 22,8g, 15,4g,
4,9g, 3,1g, 0,1g, 1,7g, 160,0g e 0,7g respectivamente. Com relação a gordura trans,
7,7% declaram presença da mesma. Nenhum produto apresentou gordura
hidrogenada na lista de ingredientes. Em relação a informação nutricional
complementar, 14,3% dos produtos analisados apresentaram informação comparativa
e 85,7% apresentaram informação absoluta. No que diz a respeito da informação
comparativa, 10,7% correspondem a produtos light em energia. Apenas um produto
analisado foi referido como light em gorduras totais (3,6%). Ao avaliar a lista de
ingredientes observou-se uma média de ingredientes de 17,2. Foi observada alta
frequência de estabizantes (82,2%), aromatizantes (75,9%) e espessantes (44,8%).
Apenas um produto declarou uso de aditivo conservante (3,4%). Não foi observada
declaração de aditivos antioxidantes. Em relação ao uso de estabilizante e
espessantes, o citrato de sódio (51,4%) e a carboximetilcelulose (48,7%) foram os
mais utilizados. O edulcorante de maior frequência mencionado na lista de
ingredientes foi a sucrolose (83,3%). Com relação a informação nutricional absoluta,
foi observado fonte de cálcio (14,3%) e fonte de vitamina D (14,3%) com maior
frequência. Conclusão: Em média as bebidas lácteas sabor chocolate não
apresentam gorduras trans. É alta a frequência de declaração nutricional
complementar absoluta particularmente pela presença do mineral cálcio presente no
leite, bem como por suplementação de outros minerais e vitaminas. O aditivo utilizado
com maior frequência foi o estabilizante, para conferir textura homogênea ao produto,
seguido do aromatizante sabor chocolate.
Introduction: The prevalence of childhood obesity has been highlighted by its increase, being pointed out as a risk factor for the early onset of chronic noncommunicable diseases. Increased production and consumption of processed foods is one of the main causes of the current pandemic of obesity and noncommunicable diseases. Labels are elements of communication between the product and consumers and should assist them, thus increasing market efficiency and consumer welfare. Objective: To evaluate the cocoa milk drinks according to nutritional information and ingredients declared on the label. Method: A cross - sectional study was carried out in which the information available on the labels of chocolate milk drinks marketed in the city of. Data collection was done through visits to supermarkets. The variables of the study are the mandatory nutritional declaration items, according to RDC No. 360, dated December 23, 2003, and complementary nutritional information, according to RDC No. 54, dated November 12, 2012. Results: 28 liquid chocolate products were evaluated. Regarding the weight of the portions declared in the mandatory labeling, 22 declared 200g (78.6%). The mean energetic value observed was 141 kcal in the 200 ml portion. The mean value of carbohydrates, sugars, proteins, total fats, trans fats, saturated fats, sodium and fiber were: 22.8g, 15.4g, 4.9g, 3.1g, 0.1g, 1.7g, 0g and 0.7g respectively. Regarding trans fat, 7.7% declare its presence. No product presented hydrogenated fat in the ingredients list. Regarding complementary nutritional information, 14.3% of the products analyzed presented comparative information and 85.7% presented absolute information. Regarding comparative information, 10.7% correspond to light energy products. Only one product analyzed was reported as light in total fat (3.6%). In evaluating the list of ingredients an average of 17.2 ingredients were observed. There was a high frequency of stabilizers (82.2%), flavorings (75.9%) and thickeners (44.8%). Only one product declared use of additive preservative (3.4%). No statement of antioxidant additives was observed. In relation to the use of stabilizers and thickeners, sodium citrate (51.4%) and carboxymethylcellulose (48.7%) were the most used. The most frequent sweetener mentioned in the list of ingredients was sucrose (83.3%). Regarding absolute nutritional information, a source of calcium (14.3%) and source of vitamin D (14.3%) were observed more frequently. Conclusion: On average, chocolate-flavored milk drinks do not have trans fats. The frequency of absolute complementary nutritional declaration is high, particularly because of the presence of the mineral calcium present in milk, as well as supplementation of other minerals and vitamins. The most frequently used additive was the stabilizer, to give homogeneous texture to the product, followed by the chocolate flavoring flavor.
Introduction: The prevalence of childhood obesity has been highlighted by its increase, being pointed out as a risk factor for the early onset of chronic noncommunicable diseases. Increased production and consumption of processed foods is one of the main causes of the current pandemic of obesity and noncommunicable diseases. Labels are elements of communication between the product and consumers and should assist them, thus increasing market efficiency and consumer welfare. Objective: To evaluate the cocoa milk drinks according to nutritional information and ingredients declared on the label. Method: A cross - sectional study was carried out in which the information available on the labels of chocolate milk drinks marketed in the city of. Data collection was done through visits to supermarkets. The variables of the study are the mandatory nutritional declaration items, according to RDC No. 360, dated December 23, 2003, and complementary nutritional information, according to RDC No. 54, dated November 12, 2012. Results: 28 liquid chocolate products were evaluated. Regarding the weight of the portions declared in the mandatory labeling, 22 declared 200g (78.6%). The mean energetic value observed was 141 kcal in the 200 ml portion. The mean value of carbohydrates, sugars, proteins, total fats, trans fats, saturated fats, sodium and fiber were: 22.8g, 15.4g, 4.9g, 3.1g, 0.1g, 1.7g, 0g and 0.7g respectively. Regarding trans fat, 7.7% declare its presence. No product presented hydrogenated fat in the ingredients list. Regarding complementary nutritional information, 14.3% of the products analyzed presented comparative information and 85.7% presented absolute information. Regarding comparative information, 10.7% correspond to light energy products. Only one product analyzed was reported as light in total fat (3.6%). In evaluating the list of ingredients an average of 17.2 ingredients were observed. There was a high frequency of stabilizers (82.2%), flavorings (75.9%) and thickeners (44.8%). Only one product declared use of additive preservative (3.4%). No statement of antioxidant additives was observed. In relation to the use of stabilizers and thickeners, sodium citrate (51.4%) and carboxymethylcellulose (48.7%) were the most used. The most frequent sweetener mentioned in the list of ingredients was sucrose (83.3%). Regarding absolute nutritional information, a source of calcium (14.3%) and source of vitamin D (14.3%) were observed more frequently. Conclusion: On average, chocolate-flavored milk drinks do not have trans fats. The frequency of absolute complementary nutritional declaration is high, particularly because of the presence of the mineral calcium present in milk, as well as supplementation of other minerals and vitamins. The most frequently used additive was the stabilizer, to give homogeneous texture to the product, followed by the chocolate flavoring flavor.
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bebida láctea , informação nutricional , ingredientes , milk drink , nutritional information , ingredients