Publication
Evaluation of the nutritional characteristics of sweet pastry products available in the Portuguese market in 2023
| dc.contributor.author | Ferreira, J. | |
| dc.contributor.author | Albuquerque, T.G. | |
| dc.contributor.author | Silva, M.A. | |
| dc.contributor.author | Costa, H.S. | |
| dc.date.accessioned | 2024-01-24T12:04:06Z | |
| dc.date.available | 2024-01-24T12:04:06Z | |
| dc.date.issued | 2023-05 | |
| dc.description.abstract | Non-communicable diseases are a public health concern that results in several deaths each year. Diseases like diabetes, hypertension, obesity, among others, continue to increase, being the majority of the cases associated with behavioural factors, such as poor dietary habits. This study aimed to evaluate the nutritional characteristics of sweet pastry products, available in the Portuguese market in 2023, through the comparison of the nutritional information with two front-of-pack schemes (traffic light and Nutri-Score) and with the recommendations from the Integrated Strategy for the Promotion of Healthy Eating (EIPAS). Information for 52 pastry products was collected, between January and February 2023, from the websites of supermarket chains available in Portugal. The data set included information concerning: ingredients list, traffic light, Nutri-Score, and nutrition declaration, among others. Products were grouped into 8 categories and some had subcategories. None of the studied products were in line with EIPAS recommendations in terms of sugar and salt contents. According to Nutri-Score, 98% of the products were classified as C (8%), D (57%) or E (33%). For salt, 96% of the products are classified as amber (medium content) and none of the products as red (high content). However, more than half of the products were classified as red (high content) for fat (56%), saturated fatty acids (63%) and sugars (62%). A considerable number of the studied sweet pastry products still have high amounts of saturated fatty acids and sugars. Therefore, it is of utmost importance to reformulate these products, not only envisaging to decrease its content on the harmful nutrients, but also increasing the content of nutrients linked with health benefits, like dietary fibre and unsaturated fatty acids. | pt_PT |
| dc.description.version | N/A | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.18/8959 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Instituto Nacional de Saúde Doutor Ricardo Jorge, IP | pt_PT |
| dc.subject | Pastry Products | pt_PT |
| dc.subject | Nutriton Declaration | pt_PT |
| dc.subject | Nutri-Score | pt_PT |
| dc.subject | Traffic Light | pt_PT |
| dc.subject | Composição dos Alimentos | pt_PT |
| dc.subject | Portugal | pt_PT |
| dc.title | Evaluation of the nutritional characteristics of sweet pastry products available in the Portuguese market in 2023 | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Porto, Portugal | pt_PT |
| oaire.citation.title | XXII Congress of Food and Nutrition and III International Congress of Food and Nutrition, APN, 11-12 may 2023 | pt_PT |
| rcaap.rights | restrictedAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |