Data
Year of publication
2020
Kind
Mixed-Method
Design
Cross-sectional
Classification
NOVA
Country studied
Brazil
Data
Primary
Data collected
Food samples
Study setting
Retail
Age group of participants
N/A
Participant sex
N/A
Target population
N/A
Sample size
n=147 (food samples)
Labeling and classification of breads, biscuits and toasts sold as wholegrain in Brazil
goal
Evaluate the labeling of breads, biscuits and whole toasts available in the Brazilian market and to classify them according to the NOVA food classification system, according to the Pan American Health Organization (PAHO) Nutritional Profile Model, identifying products with excessive levels of critical nutrients and according to the integral criterion, recommended by the American Heart Association (AHA).
Results
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.
Authors
Prates SMS, Sabion NA, Nespolo JS, Alves L, Anastácio LR.
Log
Research, Society and Development
DOIs