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Novas tendências na alimentação: produtos alimentares processados à base de proteína de origem vegetal
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Advisor(s)
Abstract(s)
Introdução: A adesão a uma dieta vegetariana tem tido um crescimento exponencial nos últimos anos. A indústria respondeu a esse crescimento.
Objetivo: Analisar a oferta de produtos alimentares plant based em diversas superfícies comerciais e caracterizar nutricionalmente os mesmos.
Metodologia: Foi conduzido um estudo empírico transversal que consistiu na seleção de produtos alimentares plant based em diferentes superfícies comerciais com loja on-line (n=3). Durante 4 meses, foi recolhida a declaração nutricional destes produtos.
Resultados: Foram analisados 537 produtos alimentares processados plant based. Tendo em consideração o semáforo nutricional, dos alimentos recolhidos os que apresentam maior teor de gordura são, bebidas de soja (n=30) e amêndoa (n=17), iogurtes à base de bebida vegetal de coco (n=4), cremes e óleos vegetais (n=12), queijos (n=17), bolachas de chocolate (n=8), chocolates (n=17), todos os gelados excluindo os de fruta (n=25), molhos vegan (n=4), cereais (n=10) e refeições vegan para acompanhar (n=112). Com teor de gordura saturada elevado (mais de 5,00g) destacam-se, iogurtes à base de bebida vegetal de coco (n=4), cremes e óleos vegetais (n=12), queijos (n=17), bolachas de chocolate (n=8), chocolates (n=17) e todos os gelados excluindo os de fruta (n=25). Alimentos como bolachas de chocolate (n=8), sobremesas vegan (n=13), doces (n=9), gelados excluindo os de fruta (n=25), snacks à base de fruta (n=14), molhos vegan (n=4) e cereais (n=10) exprimem maior teor de açúcar. O teor proteico varia de 0,10g a 24,00g, consoante a tipologia de produto. As pastas vegetais (n=3) e as massas e farinhas (n=21) apresentam o maior. Com teor de sal elevado (mais de 1,50g) destacam-se, produtos de charcutaria (n=22), queijos (n=17) e molhos vegan (n=4).
Conclusões: De forma geral, a oferta alimentar de produtos alimentares processados plant based que se encontram disponíveis no retalho alimentar parece ser equilibrada do ponto de vista nutricional, de acordo com o semáforo nutricional. Quem segue uma alimentação vegetariana deve, contudo, fazer uma seleção criteriosa destes alimentos consumindo-os em complemento aos alimentos de origem vegetal em natureza.
Introduction: The adoption of a vegetarian diet has seen exponential growth in recent years. The industry has responded to this growth. Objective: Analyze the supply of plant-based food products in various commercial surfaces and characterize them nutritionally. Methodology: A cross-sectional empirical study was conducted, consisting of the selection of plant-based food products in different commercial surfaces with online stores (n=3). During 4 months, the nutritional declaration of these products was collected. Results: A total of 537 plant-based processed food products were analyzed. The nutritional traffic light of the foods collected was taking in consideration and the ones with the highest fat content are, soy (n=30) and almond (n=17) drinks, coconut vegetable drink based yogurts (n=4), creams and vegetable oils (n=12), cheeses (n=17), chocolate cookies (n=8), chocolates (n=17), all ice cream excluding fruit ice cream (n=25), vegan sauces (n=4), cereals (n=10) and vegan side dishes (n=112). With a high saturated fat content (more than 5,00g), the following stand out: yogurts based on coconut vegetable drink (n=4), vegetable creams and oils (n=12), cheeses (n=17), chocolate cookies (n=8), chocolates (n=17) and all ice creams excluding fruit ice creams (n=25). Foods such as chocolate chip cookies (n=8), vegan desserts (n=13), candy (n=9), ice cream excluding fruit (n=25), fruit-based snacks (n=14), vegan sauces (n=4) and cereals (n=10) express higher sugar content. The protein content varies from 0,10g to 24,00g, depending on the type of product. Vegetable pastes (n=3) and pasta and flour (n=21) had the highest number. With high salt content (more than 1,50g), charcuterie products (n=22), cheeses (n=17) and vegan sauces (n=4) stand out. Conclusions: In general, the supply of plant-based processed foods available in food retail seems to be nutritionally balanced, according to the nutritional traffic light. Those who follow a vegetarian diet should, however, make a careful selection of these foods by consuming them in addition to foods of plant origin in nature.
Introduction: The adoption of a vegetarian diet has seen exponential growth in recent years. The industry has responded to this growth. Objective: Analyze the supply of plant-based food products in various commercial surfaces and characterize them nutritionally. Methodology: A cross-sectional empirical study was conducted, consisting of the selection of plant-based food products in different commercial surfaces with online stores (n=3). During 4 months, the nutritional declaration of these products was collected. Results: A total of 537 plant-based processed food products were analyzed. The nutritional traffic light of the foods collected was taking in consideration and the ones with the highest fat content are, soy (n=30) and almond (n=17) drinks, coconut vegetable drink based yogurts (n=4), creams and vegetable oils (n=12), cheeses (n=17), chocolate cookies (n=8), chocolates (n=17), all ice cream excluding fruit ice cream (n=25), vegan sauces (n=4), cereals (n=10) and vegan side dishes (n=112). With a high saturated fat content (more than 5,00g), the following stand out: yogurts based on coconut vegetable drink (n=4), vegetable creams and oils (n=12), cheeses (n=17), chocolate cookies (n=8), chocolates (n=17) and all ice creams excluding fruit ice creams (n=25). Foods such as chocolate chip cookies (n=8), vegan desserts (n=13), candy (n=9), ice cream excluding fruit (n=25), fruit-based snacks (n=14), vegan sauces (n=4) and cereals (n=10) express higher sugar content. The protein content varies from 0,10g to 24,00g, depending on the type of product. Vegetable pastes (n=3) and pasta and flour (n=21) had the highest number. With high salt content (more than 1,50g), charcuterie products (n=22), cheeses (n=17) and vegan sauces (n=4) stand out. Conclusions: In general, the supply of plant-based processed foods available in food retail seems to be nutritionally balanced, according to the nutritional traffic light. Those who follow a vegetarian diet should, however, make a careful selection of these foods by consuming them in addition to foods of plant origin in nature.
Description
Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de licenciada em Ciências da Nutrição
Keywords
Alimentação Dieta vegetariana Produtos de origem vegetal Declaração nutricional Gordura Gordura saturada Proteína Hidratos de carbono Açúcar Sal Feeding Vegetarian diet Plant-based products Nutrition declaration Fat Saturated fat Protein Carbohydrates Sugar Salt