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Avaliação da composição nutricional de bebidas vegetais disponíveis no mercado português
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| Trabalho complementar_41530 | 494.46 KB | Adobe PDF |
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Abstract(s)
Nos últimos anos, tem havido um aumento na procura por bebidas vegetais como alternativas aos laticínios, impulsionado por preocupações com a saúde, o meio ambiente e questões éticas. O mercado reflete a tendência global de maior adesão a padrões alimentares vegetarianos, com foco em produtos com menor impacto ambiental. Bebidas vegetais, como as de soja, amêndoa e aveia, são frequentemente escolhidas por indivíduos com intolerâncias alimentares ou alergias ao leite de vaca. Contudo, há variação nos perfis nutricionais dessas bebidas, destacando a importância de uma escolha informada pelos consumidores.
Este estudo teve como objetivo avaliar a composição nutricional das bebidas vegetais disponíveis no mercado português, com foco na fortificação com vitaminas e minerais, além da presença de açúcares, óleo vegetal, proteína vegetal, acessulfame K, sucralose, maltodextrina e dextrose.
Foi realizado um estudo transversal com a recolha de dados nutricionais de 340 bebidas vegetais disponíveis em Portugal entre 17 e 26 de junho de 2024. As informações foram recolhidas online e, quando necessário, nas lojas através de fotos. A informação recolhida incluiu a declaração nutricional obrigatória, fortificação com vitaminas e minerais, e adição de açúcares e outros aditivos.
Das 340 bebidas analisadas, 51 eram de soja, 81 de aveia, 32 de arroz, 46 de amêndoa, 10 de coco, 64 de outras bases simples ou mistas, e 56 com sabores adicionados. Foi observado que as bebidas de soja possuem o maior teor de proteína (3,1g/100ml), enquanto as de arroz e as variedades com sabor adicionado apresentaram os maiores valores de hidratos de carbono e açúcares. Em termos de adições, 28,2% continham açúcares adicionados e 38,2% óleo vegetal. A fortificação com cálcio foi encontrada em 50,3% das bebidas, e a vitamina B12 em 40%, especialmente nas de soja.
O estudo também revelou que edulcorantes como acessulfame K e sucralose, embora menores, presentes em cerca de 2-3% das amostras, aparecem principalmente nas variedades com sabor adicionado.
As bebidas vegetais disponíveis no mercado português mostraram-se diversificadas em composição nutricional, aditivos e fortificações, destacando a importância de uma escolha informada.
In recent years, there has been an increase in demand for plant-based drinks as alternatives to dairy, driven by concerns about health, the environment and ethical issues. The market reflects the global trend towards greater adherence to vegetarian eating patterns, with a focus on products with a lower environmental impact. Plant-based drinks such as soy, almond and oat are often chosen by individuals with food intolerances or allergies to cow's milk. However, there is variation in the nutritional profiles of these drinks, highlighting the importance of an informed choice by consumers. This study aimed to evaluate the nutritional composition of vegetable drinks available on the Brazilian market, focusing on fortification with vitamins and minerals, in addition to the presence of sugars, vegetable oil, vegetable protein, acesulfame K, sucralose, maltodextrin and dextrose. A cross-sectional study was carried out collecting nutritional data on 340 plant-based drinks available in Brazil between June 17 and 26, 2024. The information was collected online and, when necessary, in stores using photos. The information collected included the mandatory nutritional declaration, fortification with vitamins and minerals, and added sugars and other additives. Of the 340 drinks analyzed, 51 were soy, 81 oat, 32 rice, 46 almond, 10 coconut, 64 other simple or mixed bases, and 56 with added flavors. It was observed that soy drinks have the highest protein content (3.1g/100ml), while rice drinks and varieties with added flavor had the highest carbohydrate and sugar values. In terms of additions, 28.2% contained added sugars and 38.2% vegetable oil. Calcium fortification was found in 50.3% of the drinks, and vitamin B12 in 40%, especially in soy drinks. The study also revealed that sweeteners such as acesulfame K and sucralose, although minor present in about 2-3% of samples, appear mainly in varieties with added flavor. The vegetable drinks available on the Portuguese market were diverse in nutritional composition, additives and fortifications, highlighting the importance of an informed choice.
In recent years, there has been an increase in demand for plant-based drinks as alternatives to dairy, driven by concerns about health, the environment and ethical issues. The market reflects the global trend towards greater adherence to vegetarian eating patterns, with a focus on products with a lower environmental impact. Plant-based drinks such as soy, almond and oat are often chosen by individuals with food intolerances or allergies to cow's milk. However, there is variation in the nutritional profiles of these drinks, highlighting the importance of an informed choice by consumers. This study aimed to evaluate the nutritional composition of vegetable drinks available on the Brazilian market, focusing on fortification with vitamins and minerals, in addition to the presence of sugars, vegetable oil, vegetable protein, acesulfame K, sucralose, maltodextrin and dextrose. A cross-sectional study was carried out collecting nutritional data on 340 plant-based drinks available in Brazil between June 17 and 26, 2024. The information was collected online and, when necessary, in stores using photos. The information collected included the mandatory nutritional declaration, fortification with vitamins and minerals, and added sugars and other additives. Of the 340 drinks analyzed, 51 were soy, 81 oat, 32 rice, 46 almond, 10 coconut, 64 other simple or mixed bases, and 56 with added flavors. It was observed that soy drinks have the highest protein content (3.1g/100ml), while rice drinks and varieties with added flavor had the highest carbohydrate and sugar values. In terms of additions, 28.2% contained added sugars and 38.2% vegetable oil. Calcium fortification was found in 50.3% of the drinks, and vitamin B12 in 40%, especially in soy drinks. The study also revealed that sweeteners such as acesulfame K and sucralose, although minor present in about 2-3% of samples, appear mainly in varieties with added flavor. The vegetable drinks available on the Portuguese market were diverse in nutritional composition, additives and fortifications, highlighting the importance of an informed choice.
Description
Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Licenciada em Ciências da Nutrição.
Keywords
Bebidas vegetais Composição nutricional Rotulagem alimentar Fortificação Macronutrientes Aditivos Vegetable beverages Nutrition composition Food labeling Fortification Macronutrients Additives