Fibra Alimentar e Rotulagem em alimentos embalados: análise descritiva e aplicações conforme os grupos da Pirâmide Alimentar Brasileira
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2023-02-17
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Universidade Estadual Paulista (Unesp)
Resumo
Introdução. Fibra Alimentar (FA) é componente fundamental em uma alimentação saudável. Mudanças nos hábitos alimentares e estilo de vida afetaram a ingestão de FA, e no comportamento do consumidor. Adição de FA, em alimentos embalados é frequente. Assim, a análise descritiva destes produtos, mediante análise da rotulagem nutricional, deve garantir informação de qualidade ao consumidor. Objetivo. Avaliar a Qualidade e a Quantidade de FA descrita nos rótulos de alimentos embalados, subdivididos segundo os grupos da Pirâmide Alimentar Brasileira (PAB). Métodos. Estudo observacional, descritivo de rótulos de alimentos embalados disponíveis em supermercados, avaliando a qualificação do rótulo obtida em dez quesitos. Quanto à concentração de FA, os alimentos foram classificados segundo os grupos da PAB e a concentração de FA/100gramas e FA/porção do alimento, subdividindo em Fonte de FA e Alto teor de FA. Resultados. 1045 alimentos foram elegíveis para o estudo e 574 sorteados para análise. A rotulagem é apresentada com qualidade, e de acordo com os critérios estabelecidos pela RDC 26/2015. Na classificação dos alimentos com Alto teor de FA, observou-se maior número de alimentos nos Grupos Cereais e Leguminosas (especialmente os feijões). Os grupos Frutas e Legumes, Leite e Derivados e Carnes e ovos, apresentaram baixas concentrações de FA. Nos grupos Açucares e Doces e Óleos e Gorduras destaca-se o alto teor de FA para o cacau em pó e amendoim. Houve correlação positiva entre a quantidade de FA em g FA/porção e o valor calórico/porção (r=0,52 e p<0,01). Conclusão. Este estudo evidencia a prática atual da indústria alimentícia em descrever a concentração de FA presente nos alimentos embalados, o que torna a rotulagem um excelente modo de estreitar a comunicação da indústria alimentícia e o consumidor.
Introduction. Dietary Fibre (FA) is a crucial component of a healthy diet. Changes in eating habits and lifestyle affected FA intake and consumer behavior. The addition of FA in packaged foods is frequent. Thus, the descriptive analysis of these products, through analysis of the nutritional label, must guarantee quality information to the consumer. Aim. Evaluate the quality and quantity of FA described on the labels of packaged foods, subdivided according to the groups of the Brazilian Food Pyramid (BFP). Methods. An observational, descriptive study of packaged food labels available in supermarkets, evaluating the qualification of the label in ten questions. As for the concentration of FA, the foods were classified according to the BFP groups and the concentration of FA/100 grams and FA/portion of food, subdivided into Source of FA and High FA content. Results. One thousand forty-five foods were eligible for the study, and 574 were drawn for analysis. The Labeling is presented with quality and follows the criteria established by RDC 26/2015. In classifying foods with a high FA content, there was a more significant number of foods in the Cereal and Leguminous Groups (especially beans). The Fruits and Vegetables, Milk and Dairy Products, and Meat and Eggs groups showed low concentrations of FA. In the Sugars and Sweets and Oils and Fats groups, the high FA content for cocoa powder and peanuts stands out. There was a positive correlation between the amount of FA in g FA/portion and the caloric value/portion (r=0.52 and p<0.01). Conclusion. This study highlights the current practice of the food industry in describing the concentration of FA present in packaged foods, which makes labeling an excellent way to strengthen communication between the food industry and the consumer.
Introduction. Dietary Fibre (FA) is a crucial component of a healthy diet. Changes in eating habits and lifestyle affected FA intake and consumer behavior. The addition of FA in packaged foods is frequent. Thus, the descriptive analysis of these products, through analysis of the nutritional label, must guarantee quality information to the consumer. Aim. Evaluate the quality and quantity of FA described on the labels of packaged foods, subdivided according to the groups of the Brazilian Food Pyramid (BFP). Methods. An observational, descriptive study of packaged food labels available in supermarkets, evaluating the qualification of the label in ten questions. As for the concentration of FA, the foods were classified according to the BFP groups and the concentration of FA/100 grams and FA/portion of food, subdivided into Source of FA and High FA content. Results. One thousand forty-five foods were eligible for the study, and 574 were drawn for analysis. The Labeling is presented with quality and follows the criteria established by RDC 26/2015. In classifying foods with a high FA content, there was a more significant number of foods in the Cereal and Leguminous Groups (especially beans). The Fruits and Vegetables, Milk and Dairy Products, and Meat and Eggs groups showed low concentrations of FA. In the Sugars and Sweets and Oils and Fats groups, the high FA content for cocoa powder and peanuts stands out. There was a positive correlation between the amount of FA in g FA/portion and the caloric value/portion (r=0.52 and p<0.01). Conclusion. This study highlights the current practice of the food industry in describing the concentration of FA present in packaged foods, which makes labeling an excellent way to strengthen communication between the food industry and the consumer.
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Palavras-chave
Fibra alimentar, Rotulagem, Alimentos embalados, Dietary fiber, Labeling