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Percorrer por autor "Conroy, Ana Rita Cardoso Teixeira"

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  • Evaluation of the nutritional composition of high-protein dairy products commercially available in the portuguese market
    Publication . Conroy, Ana Rita Cardoso Teixeira; Simões, Catarina
    This study aimed to assess the nutritional composition and additive content of highprotein dairy products in Portugal, highlighting their potential health implications. A cross-sectional study was conducted on a sample of high-protein dairy products collected from major Portuguese retailers. Nutritional information was extracted from product labels and categorized into ten groups. Median values of protein, fat, saturated fat, sugar, and salt were analyzed and classified according to the DGS food label decoder. In addition, the number of products that contained additives (acesulfame K, sucralose, aspartame and carrageenan) and the food enzyme lactase were determined. Yogurts and puddings represented the largest share of the sample. Cheese, puddings, and yogurts emerged as the main contributors to protein content, while ice cream and cheese were the most energy-dense categories. Most categories fell within the healthiest range of the DGS food label decoder. Nearly half of all products contained at least one artificial sweetener, with sucralose and acesulfame K being the most prevalent. The enzyme lactase was frequently used particularly in mousses, puddings, and shakes. Carrageenan was present in 30% of products, especially in frozen yogurts and mousses. This study provides novel evidence on the nutritional composition of high-protein dairy products in the Portuguese market, a field still scarcely explored. The diversity of formulations highlights the need for ongoing monitoring of nutritional quality and labeling accuracy, particularly in products promoted as health oriented. As market expansion continues, these insights can guide industry reformulation, regulatory action, and consumer education to support more informed dietary choices.
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