EVALUATION OF LABELING AND NUTRITIONAL INFORMATION OF WHOLEMEAL BREADS: FIBER, SODIUM AND ADEQUACY WITH CURRENT LEGISLATION
DOI:
https://doi.org/10.12957/demetra.2014.11979Keywords:
Rotulagem dos alimentos. Fibras. Sódio. Legislação sobre pães integraisAbstract
Ensuring useful and reliable information on food labels is a right secured by the Code of Consumer Protection that helps choose the best products. This study aimed to evaluate the labeling and nutritional information of wholemeal breads concerning composition of fiber and sodium, according to the adequacy of existing laws and the Substitute of Law 5.081/2013, pending in Congress. This is an observational and descriptive study conducted in Caxias do Sul-RS, with data collected from April to May 2014. We analyzed 30 labels of breads and applied a form based on the proposed objectives: amount of fiber and 50g sodium, fitness for RDC 90, RDC 54, and Substitute, the first ingredient is whole wheat flour, price and availability of the quality seal that certifies wholegrain products. It was found that, of all labels evaluated, half is inappropriate to RDC No. 54; 73.3% are irregular with regard to RDC No. 90; and 73.3% are not suitable to the Substitute in process; 60% of the marks did not have whole wheat flour as first ingredient; and 86.7% of those seen brands do not have the seal of accreditation. The average sodium found on the labels was 185 mg, which represents more than double the "low" attribute referred to the RDC 54. We concluded that most labels in this study showed various irregularities in relation to the proposed objectives.
DOI: http://dx.doi.org/10.12957/demetra.2014.11979
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