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Publication
Avaliação das características nutricionais de hambúrgueres e iogurtes de base vegetal disponíveis no mercado português em 2022
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Advisor(s)
Abstract(s)
A procura por alternativas aos alimentos de origem animal tem contribuído para a crescente popularidade e disponibilidade de produtos processados de base vegetal em Portugal, à semelhança do resto do mundo.
Apesar dos benefícios de uma dieta à base de plantas, as características nutricionais dos alimentos processados de base vegetal poderão
não corresponder à aura saudável que lhes está associada, eventualmente existindo alguns destes novos produtos com teores elevados de
ácidos gordos saturados, açúcares e sal. Neste âmbito, procurou-se
avaliar as características nutricionais de hambúrgueres e de iogurtes à
base de plantas disponíveis no mercado português, através da comparação da respetiva informação nutricional com os valores de referência da
Estratégia Integrada para Promoção da Alimentação Saudável (EIPAS) e
do descodificador de rótulos da Direção-Geral da Saúde. Foram monitorizados 234 produtos processados de base vegetal, tendo-se verificado que 88,5% não estavam de acordo com as metas de referência da
EIPAS, quando avaliados conjuntamente os teores de açúcares e de sal.
De acordo com o descodificador de rótulos, a maioria dos hambúrgueres
de base vegetal apresentava baixos teores de ácidos gordos saturados
(67,9%) e de açúcares (97,8%), no entanto, a percentagem destes produtos com teores médios ou altos de sal era consideravelmente elevada
(99,3%). Relativamente às alternativas vegetais aos iogurtes, nenhum
apresentava teores altos de açúcares e a maioria apresentava baixos teores de lípidos (62,0%), ácidos gordos saturados (64,0%) e de sal (97,8%),
tendo-se verificado, ainda, que 19,0% apresentavam teores altos de ácidos gordos saturados. Neste contexto, para manutenção de um padrão
alimentar saudável, as decisões de compra de alimentos processados
de base vegetal devem ser muito bem ponderadas. Simultaneamente, a
amplitude de valores encontrada para os vários parâmetros nutricionais
analisados, na mesma categoria de produtos, revela a possibilidade de
uma reformulação destes alimentos pelos seus produtores.
The search for alternatives to food products of animal origin has contributed to the growing popularity and availability of plant-based processed products in Portugal, as in worldwide. Despite the benefits of a plant-based diet, the nutritional characteristics of plant-based processed foods may not correspond to the healthy aura associated to them, and there may be some of these new products with high levels of saturates, sugars and salt. In this context, we sought to evaluate the nutritional characteristics of plant-based hamburgers and yogurts available in the Portuguese market, by comparing the respective nutritional information with the reference values of the Integrated Strategy for Healthy Eating Promotion (EIPAS) and of the Label Decoder of the Directorate-General of Health of Portugal. A total of 234 plant-based processed products were monitored, and it was found that 88.5% did not comply with the EIPAS reference values, when jointly evaluated the sugars and salt contents. According to the Label Decoder, the majority of the hamburgers had low levels of saturates (67.9%) and sugars (97.8%), however, the percentage of these products with medium or high levels of salt was considerably high (99.3%). Regarding yogurts, none had high levels of sugars and the majority had low levels of fat (62.0%), saturates (64.0%) and salt (97.8%) and it was also verified that 19.0% had high levels of saturates. In this context, in order to maintain a healthy eating pattern, decisions to purchase plant-based processed foods must be carefully weighted. Simultaneously, the range of values found for the various nutritional parameters analyzed, in the same category of products, reveal the possibility of a reformulation of these foods by their producers.
The search for alternatives to food products of animal origin has contributed to the growing popularity and availability of plant-based processed products in Portugal, as in worldwide. Despite the benefits of a plant-based diet, the nutritional characteristics of plant-based processed foods may not correspond to the healthy aura associated to them, and there may be some of these new products with high levels of saturates, sugars and salt. In this context, we sought to evaluate the nutritional characteristics of plant-based hamburgers and yogurts available in the Portuguese market, by comparing the respective nutritional information with the reference values of the Integrated Strategy for Healthy Eating Promotion (EIPAS) and of the Label Decoder of the Directorate-General of Health of Portugal. A total of 234 plant-based processed products were monitored, and it was found that 88.5% did not comply with the EIPAS reference values, when jointly evaluated the sugars and salt contents. According to the Label Decoder, the majority of the hamburgers had low levels of saturates (67.9%) and sugars (97.8%), however, the percentage of these products with medium or high levels of salt was considerably high (99.3%). Regarding yogurts, none had high levels of sugars and the majority had low levels of fat (62.0%), saturates (64.0%) and salt (97.8%) and it was also verified that 19.0% had high levels of saturates. In this context, in order to maintain a healthy eating pattern, decisions to purchase plant-based processed foods must be carefully weighted. Simultaneously, the range of values found for the various nutritional parameters analyzed, in the same category of products, reveal the possibility of a reformulation of these foods by their producers.
Description
Keywords
Hambúrgueres de Base Vegetal Iogurtes de Base Vegetal Características Nutricionais Composição dos Alimentos Alimentação e Nutrição Teores de Açúcar Teores de Sal Estratégia Integrada para a Promoção da Alimentação Saudável ( EIPAS) para os açúcares e sal, Estratégia Integrada para a Promoção da Alimentação Saudável EIPAS Alimentação Saudável Saúde Pública Portugal
Pedagogical Context
Citation
Boletim Epidemiológico Observações. 2022 mai-ago;11(32):42-46
Publisher
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP