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Food additives and PAHO's nutrient profile model as contributors' elements to the identification of ultra-processed food products.
Canella, Daniela Silva; Pereira Montera, Vanessa Dos Santos; Oliveira, Natália; Mais, Laís Amaral; Andrade, Giovanna Calixto; Martins, Ana Paula Bortoletto.
Afiliación
  • Canella DS; Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil. daniela.canella@uerj.br.
  • Pereira Montera VDS; Center for Epidemiological Research in Nutrition and Health (Nupens), University of São Paulo (USP), São Paulo, Brazil. daniela.canella@uerj.br.
  • Oliveira N; Postgraduate Program in Food, Nutrition and Health, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil.
  • Mais LA; Postgraduate Program in Food, Nutrition and Health, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil.
  • Andrade GC; Nutritional Epidemiology Observatory, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil.
  • Martins APB; Brazilian Institute for Consumer Defense (IDEC), São Paulo, Brazil.
Sci Rep ; 13(1): 13698, 2023 08 30.
Article en En | MEDLINE | ID: mdl-37648698
The NOVA classification system categorizes foods according to the extent and purpose of industrial processing. Ultra-processed food products (UPF) are frequently composed of excessive amounts of sugars, salt, oils, and fats, and cosmetic additives designed to make them palatable and/or appealing. We aimed to describe the presence of critical nutrients in excess and cosmetic additives in packaged foods and beverages and to evaluate the proportion of UPF that can be correctly identified through the presence of critical nutrients in excess or the presence of cosmetic additives in food products. A total of 9851 items available in Brazilian supermarkets containing lists of ingredients and nutrition facts panels were analyzed. Cosmetic additives and critical nutrients in excess, according to Pan American Health Organization (PAHO)'s nutrient profile model, were assessed. All food items were categorized into the four NOVA classification groups. Relative frequencies of items with at least one critical nutrient in excess and one type of cosmetic additive were estimated. For UPF, 82.1% had some cosmetic additive, and 98.8% had some cosmetic additive or a nutrient in excess. This combined criterion allowed the identification of 100.0% of sweet cookies, salted biscuits, margarine, cakes and sweet pies, chocolate, dairy beverages, and ice cream. Combining the presence of cosmetic additives and the PAHO's nutrient profile model contributes to the identification of UPF.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aditivos Alimentarios / Alimentos Procesados Tipo de estudio: Diagnostic_studies / Prognostic_studies Idioma: En Revista: Sci Rep Año: 2023 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aditivos Alimentarios / Alimentos Procesados Tipo de estudio: Diagnostic_studies / Prognostic_studies Idioma: En Revista: Sci Rep Año: 2023 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido