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Nutritional evaluation of branded bakery and pastry products available in the Portuguese market

2023-10Conference object Restricted access
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dc.contributor.authorAlbuquerque, T.G.
dc.contributor.authorFerreira, J.
dc.contributor.authorSilva, M.A.
dc.contributor.authorCosta, H.S.
dc.date.accessioned2024-01-18T13:33:17Z
dc.date.available2024-01-18T13:33:17Z
dc.date.issued2023-10
dc.description.abstractBranded bakery and pastry products are greatly appreciated by the population, especially by the youngest ones. However, these products are often considered poor from a nutritional quality point of view because they are a source of fat, saturated fat, sugar, and salt. A high intake of these foods is considered a major risk factor for the development of non-communicable chronic diseases, such as obesity, diabetes, hypertension, cancer, among others. This study aimed to develop a branded food database for bakery and pastry products, to assess the current situation on nutritional quality and to define further needs in terms of reformulation. Between January and March of 2023, a branded food database with data for 1062 products was developed by compiling the existing information on the websites of major supermarket chains available in Portugal and websites of manufacturers and retailers. The collected information was analysed regarding: i) evaluation of nutritional adequacy; ii) application of traffic light system; and iii) application of Nutri-score. After data cleaning and checking the absence of nutrition declaration, 966 foods were evaluated. Salt was above 0.3 g/100 g in 88.7% of the products and sugars were higher than 5 g/100 g in 79.1% of the products, which are goals of the Integrated Strategy for the Promotion of Healthy Eating, in Portugal. In the traffic light label analysis, the following percentages of foods are marked with red, meaning a high content: 53.5% for fat, 56.8% for saturated fatty acids, 53.9% for sugars and 9.4% for salt. According to Nutri-Score, 34.6% of the products are classified as “E” and 36.7% as “D”, indicating the poorest nutritional foods. It is of utmost importance to follow up this study and include other categories of foods. Moreover, strategies for the reformulation of bakery and pastry products to promote public health are still needed.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/8927
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Nacional de Saúde Doutor Ricardo Jorge, IPpt_PT
dc.subjectBakery Productspt_PT
dc.subjectPastry Productspt_PT
dc.subjectEIPASpt_PT
dc.subjectNutri-Scorept_PT
dc.subjectSugarspt_PT
dc.subjectSaturated Fatty Acidspt_PT
dc.subjectSaltpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.subjectPortugalpt_PT
dc.titleNutritional evaluation of branded bakery and pastry products available in the Portuguese marketpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceDresden, Alemanhapt_PT
oaire.citation.title3rd Food Chemistry Conference: Shaping a healthy and sustainable food chain through knowledge. 10-12 October 2023pt_PT
rcaap.rightsrestrictedAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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