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Publication
Monitorização da energia e dos teores de açúcar e sal em cereais de pequeno-almoço e bolachas disponíveis no mercado português, 2019
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Advisor(s)
Abstract(s)
Tendo em conta a associação universalmente estabelecida entre o consumo
excessivo de açúcar e de sal com o desenvolvimento de doenças
crónicas, foi aprovada em Portugal a Estratégia Integrada para a Promoção
da Alimentação Saudável (EIPAS), assente na promoção de um padrão
de alimentação saudável que, entre outros objetivos, pretende uma redução
progressiva do consumo diário de açúcar e de sal por parte da população
em geral. O Instituto Nacional de Saúde Doutor Ricardo Jorge tendo
como missão contribuir para os ganhos em saúde pública, através do seu
Departamento de Alimentação e Nutrição, monitoriza dados relativos aos
géneros alimentícios presentes no mercado português, nomeadamente os
referentes à composição nutricional. Os dados utilizados neste trabalho
foram recolhidos durante o ano de 2019 nas lojas online de hipermercados
presentes em Portugal, e referem-se à energia e aos teores de açúcar e
de sal de bolachas e cereais de pequeno-almoço. As medianas de valores
encontrados para as bolachas foram de 470 kcal/100 g para a energia, de
25,0 g/100 g para o açúcar e de 0,7 g/100 g para o sal. Para os cereais
de pequeno-almoço as medianas foram de 391 kcal/100 g para a energia,
de 21,0 g/100 g para o açúcar e de 0,5 g/100 g para o sal. Comparando
os valores obtidos com os valores preconizados na EIPAS, 98,3% das
bolachas e 89,2% dos cereais de pequeno-almoço estavam rotulados com
teores de sal e/ou açúcar superiores aos desejáveis.
Taking into account the universally established association between the excessive consumption of sugar and salt with the development of chronic diseases, the Integrated Strategy for the Promotion of Healthy Eating (EIPAS) was approved in Por tugal, based on the promotion of a healthy eating pattern that, among other objectives, aims at a progressive reduction in the daily intake of sugar and salt by the general population. The National Institute of Health Dr Ricardo Jorge with a mission to contribute to the gains in public health, through its Depar tment of Food and Nutrition, it monitors data related to foodstuf fs present in the Por tuguese market, namely those related to nutritional composition. The data used in this work was collected during the year 2019 in the hypermarket online stores present in Por tugal, and refer to the energy and the sugar and salt content of biscuits and breakfast cereals. The median values found for biscuits were 470 kcal/100 g for energy, 25.0 g/100 g for sugar and 0.7g / 100 g for salt. For break fast cereals the medians were 391 kcal /100g for energy, 21.0 g/100 g for sugar and 0.5 g/100 g for salt. Comparing the values obtained with the values recommended in EIPAS, 98.3% of the biscuits and 89.2% of the breakfast cereals were labeled with higher than desirable levels of salt and/or sugar.
Taking into account the universally established association between the excessive consumption of sugar and salt with the development of chronic diseases, the Integrated Strategy for the Promotion of Healthy Eating (EIPAS) was approved in Por tugal, based on the promotion of a healthy eating pattern that, among other objectives, aims at a progressive reduction in the daily intake of sugar and salt by the general population. The National Institute of Health Dr Ricardo Jorge with a mission to contribute to the gains in public health, through its Depar tment of Food and Nutrition, it monitors data related to foodstuf fs present in the Por tuguese market, namely those related to nutritional composition. The data used in this work was collected during the year 2019 in the hypermarket online stores present in Por tugal, and refer to the energy and the sugar and salt content of biscuits and breakfast cereals. The median values found for biscuits were 470 kcal/100 g for energy, 25.0 g/100 g for sugar and 0.7g / 100 g for salt. For break fast cereals the medians were 391 kcal /100g for energy, 21.0 g/100 g for sugar and 0.5 g/100 g for salt. Comparing the values obtained with the values recommended in EIPAS, 98.3% of the biscuits and 89.2% of the breakfast cereals were labeled with higher than desirable levels of salt and/or sugar.
Description
Keywords
Alimentação Saudável Composição dos Alimentos Energia Teor de Açucar Teor de Sal Cereais de Pequeno-almoço Bolachas Consumo Políticas de Saúde Saúde Pública Portugal
Pedagogical Context
Citation
Boletim Epidemiológico Observações. 2020 maio-agosto;9(27):8-11
Publisher
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP