EVALUATION OF NUTRITIONAL INFORMATION AND INGREDIENTS DECLARED ON LABELS OF WHOLE GRAIN BREAD MARKETED IN SUPERMARKETS IN BELÉM, PARÁ, BRAZIL
DOI:
https://doi.org/10.12957/demetra.2018.31873Keywords:
Food Labeling. Bread. Nutritional Facts. Legislation, Food.Abstract
Whole wheat bread emerges as one of the fastest growing food options in the country, attracting consumers who are looking for healthier products. However, the quantity of whole-wheat flour used in the production of these breads is questioned, since a minimum quantity for the addition of it is not fixed in the national legislation. Thus, the objective of the study was to analyze the nutritional information table and the list of whole-grain ingredients commercialized in Belém, PA, Brazil, by reading their labels. An observational and descriptive study was carried out on 21 products collected in 3 supermarket chains in the city of Belém, which presented the "whole grain" information, ingredient list and "Nutrition Information" table for 50g portion. It was also observed whether there were insertions regarding the content of gluten, allergens, lactose, preservatives of the National Association of Diabetic Assistance and the Whole Grains Council. Data analysis was done with the BioEstat 5.3 program. It was observed that in 71.4% of the breads, whole wheat flour ranked first in the list of ingredients. On average, these breads presented higher levels of protein and dietary fiber. 76.2% presented some type of sugar as an ingredient and 81% met the requirements of Anvisa Resolution 54/2012 as a source of fiber, with a positive correlation with the quantity of ingredients; 14.3% contained mandatory information on the amount of cholesterol, according to Resolution 360/2003. There was substantial use of additives, which put such products in the ultraprocessed category and, the non-presence of whole wheat flour as the first ingredient, in 28.6% of the analyzed samples. It is concluded that the "whole grain" terminology associated with the whole wheat bread commercialized in Belém is capable of inducing the consumer to deceive, indicating that, nutritionally, the product may not be the best option.
DOI: 10.12957/demetra.2018.31873
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