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Monitorização dos teores de energia, lípidos, ácidos gordos saturados e sal numa seleção de alimentos prontos para consumo disponíveis no mercado português, 2021
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Advisor(s)
Abstract(s)
Considerando que é reconhecida a associação 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. Uma das missões do Instituto Nacional de Saúde Doutor
Ricardo Jorge, desenvolvida pelo Departamento de Alimentação e Nutrição, é a monitorização de dados relativos aos géneros alimentícios presentes no mercado português, nomeadamente a informação nutricional.
Os dados utilizados neste trabalho foram recolhidos durante o ano de
2021 na loja online de uma cadeia de hipermercados presente em Portugal, e referem-se ao valor energético e teores de lípidos, de ácidos
gordos saturados e de sal em alimentos prontos para consumo, nomeadamente sopas, pratos confecionados e conservas. As medianas de
valores encontrados para as sopas foram de 133 kcal/100 g para a energia, de 9,1 g/100 g para os lípidos, de 0,9 g/100 g para os ácidos gordos saturados e de 1,3 g/100 g para o sal. Para os pratos confecionados
foram de 137 kcal/100 g para a energia, de 4,5 g/100 g para os lípidos, de
1 g/100 g para os ácidos gordos saturados e de 0,9 g/100 g para o sal.
Para as conservas foram de 178 kcal/100 g para a energia, de 10,5 g/100 g
para os lípidos, de 2,2 g/100 g para os ácidos gordos saturados e de
1,4 g/100 g para o sal. Comparando os valores obtidos com os valores
preconizados na EIPAS, no que respeita aos teores de sal, verificou-se
que 100% das sopas e pratos confecionados e 99% das conservas não
seguiam as recomendações.
Considering the well-known association between excessive sugar and salt intake and the development of chronic diseases, the Integrated Strategy for the Promotion of Healthy Eating (EIPAS) was approved in Portugal. It is based on the promotion of a healthy eating pattern aiming to decrease the daily consumption of sugar and salt among the general population. One of the missions of the National Institute of Health carried by the Food and Nutrition Department is the monitoring of nutritional information of food available on the Portuguese market. The data used in this article were collected during 2021 at the online store of a supermarket chain in Portugal and they refer to energy value, fat, saturated fat and salt content in ready to eat food, namely soups, main dishes and preserves. The median values for soups were 133 kcal/100 g for energy, 9.1 g/100 g for fats, 0.9 g/100 g for saturated fatty acids and 1.3 g/100 g for salt. For main dishes the median values were 137 kcal/100 g for energy, 4.5 g/100 g for fats, 1.0 g/100 g for saturated fatty acids and 0.9 g/100 g for salt. For the preserves, the median values were 178 kcal/100 g for energy, 10.5 g/100 g for fats, 2.2 g/100 g for saturated fatty acids and 1.4 g/100 g for salt. The collected data was compared with the recommended values of EIPAS, regarding salt content and 100% soups and main dishes and 99% of preserves didn't follow the recommendations.
Considering the well-known association between excessive sugar and salt intake and the development of chronic diseases, the Integrated Strategy for the Promotion of Healthy Eating (EIPAS) was approved in Portugal. It is based on the promotion of a healthy eating pattern aiming to decrease the daily consumption of sugar and salt among the general population. One of the missions of the National Institute of Health carried by the Food and Nutrition Department is the monitoring of nutritional information of food available on the Portuguese market. The data used in this article were collected during 2021 at the online store of a supermarket chain in Portugal and they refer to energy value, fat, saturated fat and salt content in ready to eat food, namely soups, main dishes and preserves. The median values for soups were 133 kcal/100 g for energy, 9.1 g/100 g for fats, 0.9 g/100 g for saturated fatty acids and 1.3 g/100 g for salt. For main dishes the median values were 137 kcal/100 g for energy, 4.5 g/100 g for fats, 1.0 g/100 g for saturated fatty acids and 0.9 g/100 g for salt. For the preserves, the median values were 178 kcal/100 g for energy, 10.5 g/100 g for fats, 2.2 g/100 g for saturated fatty acids and 1.4 g/100 g for salt. The collected data was compared with the recommended values of EIPAS, regarding salt content and 100% soups and main dishes and 99% of preserves didn't follow the recommendations.
Description
Keywords
Pedagogical Context
Citation
Boletim Epidemiológico Observações. 2022 janeiro-abril;11(31):29-33
Publisher
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP