Publicação
Characterization And Comparison of the Nutrient Profiles of Plant-Based Burgers and Yoghurts with Animal Origin Equivalents Available in the Portuguese Market
| dc.contributor.author | Brazão, Roberto | |
| dc.contributor.author | Fernandes, Paulo | |
| dc.contributor.author | Lopes, Andreia | |
| dc.contributor.author | Dias, Maria da Graça | |
| dc.date.accessioned | 2023-11-03T10:16:24Z | |
| dc.date.available | 2023-11-03T10:16:24Z | |
| dc.date.issued | 2023-05-12 | |
| dc.description.abstract | Introduction: Plant-based foods have been gaining popularity due to growing concerns regarding health, environment and animal welfare. However, the rapid consumption growth of these products has raised questions about their overall healthiness, mainly because of their predominant ultra-processed nature and limited perception about their nutritional quality and potential health effects. To the nutritional characterization of plant-based foods, it is crucial to assess their nutrient profiles and compare them with the animal-origin equivalents and nutrient reference values established. Objectives: To characterize and compare the nutrient profiles of plant-based burgers and yoghurts with their animal-origin equivalents available in the Portuguese market. Methods: Collection of the nutritional information of plant-based burgers and yoghurts and of the animal-origin equivalents, and their comparison based on the nutrient reference values defined in the Integrated Strategy for the Promotion of Healthy Eating (EIPAS) and in the Directorate-General of Health Label Decoder. Results: Nutrient data were collected from 234 plant-based products and 503 animal-origin equivalents. When compared, plant-based items had a higher energy density. Plant-based burgers had considerably lower levels of saturates and protein and higher levels of carbohydrate, sugars and salt than animal counterparts. Plant-based yoghurts had higher levels of fat and saturates but lower levels of protein, carbohydrate and sugars compared to animal-origin products. When jointly evaluated sugars and salt, 88.5% of all plant-based products did not comply with EIPAS reference values, compared to 76.7% of the animal-origin equivalents. Conclusion: There is a wide variation in the energy density and nutrient content in all products. Plant-based burgers had lower levels of fat and saturates but higher salt content, while plant-based yoghurts had higher levels of fat and saturates but lower levels of sugar. In this context, regarding plant-based foods it is important for consumers to make informed purchasing decisions and for manufacturers to improve their nutritional quality. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.18/8733 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | no | pt_PT |
| dc.publisher | Instituto Nacional de Saúde Doutor Ricardo Jorge, IP | pt_PT |
| dc.subject | Nutrient Profiles | pt_PT |
| dc.subject | Plant-Based Burgers and Yoghurts | pt_PT |
| dc.subject | Animal Origin Equivalents | pt_PT |
| dc.subject | Comparison | pt_PT |
| dc.subject | Alternativas Vegetais aos Hambúrgueres e iogurtes | pt_PT |
| dc.subject | Composição dos Alimentos | pt_PT |
| dc.title | Characterization And Comparison of the Nutrient Profiles of Plant-Based Burgers and Yoghurts with Animal Origin Equivalents Available in the Portuguese Market | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Porto, Portugal | pt_PT |
| oaire.citation.title | XXII Congresso de Nutrição e Alimentação/ III Congresso Internacional de Nutrição e Alimentação, 11-12 maio 2023 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |