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Publication
Avaliação dos teores de sal e de gordura em pães de leite e croissants: contributo para o estudo do panorama português em 2020
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Advisor(s)
Abstract(s)
Uma alimentação equilibrada e saudável na infância é determinante para
o desenvolvimento físico e psíquico da criança, e é sobretudo nesta fase
que se desenvolvem os gostos e preferências alimentares, que determinação
as escolhas, e que terão, consequentemente, uma influência notória
na saúde. Em Portugal, de acordo com o Inquérito Alimentar Nacional e
de Atividade Física, em 2017, as crianças (< 10 anos) tinham uma ingestão
média de açúcares livres de 41,8 g/dia, de gordura saturada de 21,9 g/dia
e de sal de 5,3 g/dia. Em 2020, foi determinado o teor de gordura e de
sal de 24 tipos de produtos de pastelaria (pães de leite sem recheio, com
recheio e/ou com pepitas; croissants com e sem recheio). Os teores de
gordura total variaram entre 9,22 e 29,4 g/100 g e os teores de sal variaram
entre 0,537 e 1,17 g/100 g. Todos os produtos analisados encontram-
-se acima da meta fixada pela EIPAS (0,3 g de sal por 100 g). Conclui-se
que é necessário desenvolver estratégias para a reformulação progressiva
destes alimentos e assim possibilitar a oferta de produtos com um perfil
nutricional mais adequado às necessidades em saúde pública.
A balanced and healthy diet in childhood is crucial for the child's physical and mental development, and it is mainly at this stage that food taste and preferences are developed, which will determine choices and will have a notable influence on health. In Portugal, according to the National Food and Physical Activity Survey, in 2017, children (< 10 years) had an average intake of free sugars of 41.8 g/day, of saturated fat of 21.9 g/day and 5.3 g/day of salt. In 2020, the fat and salt content of 24 types of pastry products (non-filled and/or filled sweet breads; croissants with and without filling) were determined. The total fat contents varied between 9.22 and 29.4 g/100 g, and the salt contents varied between 0.537 and 1.17 g/100 g. All the analyzed products are above the target set by EIPAS (0.3 g of salt per 100 g). In summary, it is necessary to develop strategies for the progressive reformulation of these foods and thus enable to offer products with a nutritional profile more suited to public health needs.
A balanced and healthy diet in childhood is crucial for the child's physical and mental development, and it is mainly at this stage that food taste and preferences are developed, which will determine choices and will have a notable influence on health. In Portugal, according to the National Food and Physical Activity Survey, in 2017, children (< 10 years) had an average intake of free sugars of 41.8 g/day, of saturated fat of 21.9 g/day and 5.3 g/day of salt. In 2020, the fat and salt content of 24 types of pastry products (non-filled and/or filled sweet breads; croissants with and without filling) were determined. The total fat contents varied between 9.22 and 29.4 g/100 g, and the salt contents varied between 0.537 and 1.17 g/100 g. All the analyzed products are above the target set by EIPAS (0.3 g of salt per 100 g). In summary, it is necessary to develop strategies for the progressive reformulation of these foods and thus enable to offer products with a nutritional profile more suited to public health needs.
Description
Keywords
Teores de Sal Teores de Gordura Pães de Leite Croissants Composição dos Alimentos Segurança Alimentar Avaliação do Risco Saúde Pública Portugal
Pedagogical Context
Citation
Boletim Epidemiológico Observações. 2021;10(Supl 13):19-22
Publisher
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP