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Avaliação da composição nutricional de iogurtes do mercado português
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Objetivos: Este trabalho teve como objetivos: (i) avaliar a efetiva composição nutricional dos iogurtes disponíveis no mercado português em 2022 através da recolha da informação disponível nos rótulos; (ii) identificar os iogurtes do mercado atual que contêm aspartame na sua composição; (iii) comparar a composição nutricional dos iogurtes comercialmente disponíveis em 2012 e 2022.
Metodologia: Foram analisados os dados da declaração nutricional dos iogurtes comercialmente disponíveis em novembro e dezembro de 2022, em supermercados físicos e online. A partir da lista de ingredientes foi registada a presença ou ausência de aspartame. A informação relativa à composição nutricional dos iogurtes em 2012 foi obtida a partir das tabelas “Peso, Uma Questão de Peso”, para comparação com os dados de 2022.
Resultados: Em 2022 foi recolhida informação de 773 iogurtes disponíveis em 10 supermercados, distribuídos por 26 marcas. A categoria de iogurtes que apresentou o maior teor de açúcar foi a dos aromatizados com pedaços (13,00g/100g), seguida da dos naturais açucarados (11,20g/100g). Além disso, o tipo batido sobressai com valores mais elevados deste teor. Apenas 36,97% da amostra pode ser considerada com baixo teor em açúcar. Da amostra recolhida em 2022 apenas 3,8% contém aspartame, sendo 69% em iogurtes magros. Comparando o valor médio dos açúcares dos iogurtes de 2012 (11,05g/100g) com os de 2022 (9,45g/100g), é percetível que a diminuição não foi muito acentuada. Identificaram-se diferenças estatisticamente significativas no teor de açúcares entre 2012 e 2022 dos iogurtes gregos, líquidos e sólidos aromatizados e líquidos magros aromatizados, que demonstram tendência para redução.
Conclusões: Embora haja evidências benéficas do iogurte para a saúde, este alimento pode não ser assim tão saudável quanto o consumidor perceba, pois existe no mercado uma elevada variação entre marcas quanto à sua composição nutricional. É importante a realização de estudos como este para perceber se realmente existe evolução na composição nutricional com o passar dos anos, e refletir sobre a necessidade de melhoramento destes produtos. Neste caso não se manifestaram diferenças estatisticamente significativas para todas as categorias/tipos de iogurte, mas é percetível uma tendência para redução de açúcares.
Objectives: This paper aimed to: (i) evaluate the effective nutritional composition of yoghurts available on the Portuguese market in 2022 through the collection of information available on the labels; (ii) identify which yoghurts on the current market contain aspartame in their composition; (iii) compare the nutritional composition of commercially available yoghurts in 2012 and in 2022. Methodology: Data from the nutritional declaration of yoghurts commercially available in November and December 2022, in both physical and online supermarkets, weres analysed. The presence or absence of aspartame was recorded from the list of ingredients. Information regarding the nutritional composition of yoghurts in 2012 was obtained from the “Weight, A Question of Weight” tables, for comparison with the data from 2022. Results: In 2022, information was collected from 773 yoghurts available in 10 supermarkets, distributed across 26 brands. The yoghurt category which had the highest sugar content was ‘flavored with chunks’ (13.00g/100g), followed by ‘naturally sweetened’ (11.20g/100g). Furthermore, the smooth type stands out with higher values for this content. Only 36.97% of the sample can be considered low in sugar. Of the sample collected in 2022, only 3.8% contains aspartame, 69% of which are low-fat yoghurts. Comparing the average value of sugar in yoghurts from 2012 (11.05g/100g) with those from 2022 (9.45g/100g), it is noticeable that the decrease was not very pronounced. Statistically significant differences were identified in the sugar content between 2012 and 2022 in Greek, solid and flavored liquid, and flavored lean liquid yoghurts, which show a tendency for reduction. Conclusions: Although there is evidence of the health benefits of yoghurt, this nourishment may not be as healthy as the consumer perceives it to be, as there is a high variation in terms of its nutritional composition between brands on the market. It is important to carry out studies like this to understand whether there really is an evolution in nutritional composition over the years, and reflect on the need to improve these products. In this case, there were no statistically significant differences in all categories/types of yoghurt, but a tendency towards sugar reduction is noticeable.
Objectives: This paper aimed to: (i) evaluate the effective nutritional composition of yoghurts available on the Portuguese market in 2022 through the collection of information available on the labels; (ii) identify which yoghurts on the current market contain aspartame in their composition; (iii) compare the nutritional composition of commercially available yoghurts in 2012 and in 2022. Methodology: Data from the nutritional declaration of yoghurts commercially available in November and December 2022, in both physical and online supermarkets, weres analysed. The presence or absence of aspartame was recorded from the list of ingredients. Information regarding the nutritional composition of yoghurts in 2012 was obtained from the “Weight, A Question of Weight” tables, for comparison with the data from 2022. Results: In 2022, information was collected from 773 yoghurts available in 10 supermarkets, distributed across 26 brands. The yoghurt category which had the highest sugar content was ‘flavored with chunks’ (13.00g/100g), followed by ‘naturally sweetened’ (11.20g/100g). Furthermore, the smooth type stands out with higher values for this content. Only 36.97% of the sample can be considered low in sugar. Of the sample collected in 2022, only 3.8% contains aspartame, 69% of which are low-fat yoghurts. Comparing the average value of sugar in yoghurts from 2012 (11.05g/100g) with those from 2022 (9.45g/100g), it is noticeable that the decrease was not very pronounced. Statistically significant differences were identified in the sugar content between 2012 and 2022 in Greek, solid and flavored liquid, and flavored lean liquid yoghurts, which show a tendency for reduction. Conclusions: Although there is evidence of the health benefits of yoghurt, this nourishment may not be as healthy as the consumer perceives it to be, as there is a high variation in terms of its nutritional composition between brands on the market. It is important to carry out studies like this to understand whether there really is an evolution in nutritional composition over the years, and reflect on the need to improve these products. In this case, there were no statistically significant differences in all categories/types of yoghurt, but a tendency towards sugar reduction is noticeable.
Descrição
Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Licenciada em Ciências da Nutrição
Palavras-chave
Iogurte Declaração nutricional Rotulagem alimentar Açúcar Aspartame Composição nutricional Mercado português Yoghurt Nutritional declaration Food labelling Sugar Nutritional composition Portuguese market