Monitoramento do uso de corantes em alimentos empregando o Banco Brasileiro de Rótulos de Alimentos
Data
2023-01-13
Autores
Pinto, Gabriela de Oliveira Teixeira 
Orientadores
Rosso, Veridiana Vera de
Tipo
Trabalho de conclusão de curso
Título da Revista
ISSN da Revista
Título de Volume
Resumo
Múltiplas funções são desempenhadas pelos corantes alimentícios, entre elas, tornar o alimento atrativo ao consumidor, uma vez que sensorialmente, nossa espécie relaciona a cor com a qualidade do alimento tornando a preservação da cor durante o processamento e o armazenamento dos alimentos essencial. Além disso, está demonstrada a associação entre a cor e a percepção do gosto doce, por isso, os corantes são largamente utilizados neste tipo de alimento. Todavia, existem preocupações relativas à saúde no caso do consumo de corantes artificiais, e em casos mais limitados, aos corantes naturais derivados da antraquinona, podendo contribuir para alterações comportamentais, alergias e genotoxicidade. A caracterização de corantes alimentares foi realizada em uma amostra de 3171 rótulos coletados por meio de registro fotográfico de alimentos comercializados nas principais redes de supermercados de abrangência nacional. Eles foram categorizados em grupos e subgrupos conforme o proposto na RDC no429/2020 da ANVISA. Do total de alimentos investigados, 27,3% alegaram uso de corantes na composição, sendo observada maior taxa de uso nos alimentos do grupo 8 (molhos, temperos prontos, caldos, sopas, pratos semiprontos ou prontos para consumo com 49,2%, n = 130). No conjunto analisado, os alimentos voltados para o público infantil tinham maior presença de corantes alimentares (51%) quando em comparação aos alimentos do público não específico (26%), isso ocorreu na amostra total e na amostra do grupo 7 essa questão foi ainda mais evidente (71% para 32% dos alimentos do público não específico). Os corantes mais utilizados foram o urucum, o caramelo IV, o carmim de cochonilha, o amarelo tartrazina e a cúrcuma e os corantes artificiais foram mais presentes, em especial no grupo 7. As análises demonstraram alguma semelhança com a literatura nas quantidades totais de alimentos coloridos artificialmente em relação ao total coletado. Os dados relacionados, levantando mais uma vez a preocupação, colocada pela literatura disponível, quanto a exposição das crianças aos corantes artificiais e a sua segurança. Devido à grande complexidade e lacunas de conhecimento existentes a continuidade do desenvolvimento de estudos de monitoramento e outros relacionados aos corantes alimentícios são fundamentais.
Multiple functions are performed by food dyes, among them, making food attractive to the consumer, since sensorially, our species relates color to food quality, making the preservation of color during processing and storage of food essential. In addition, the association between color and the perception of sweet taste has been demonstrated, which is why dyes are widely used in this type of food. However, there are health concerns in the case of consumption of artificial colorings, and in more limited cases, natural colorings derived from anthraquinone, which may contribute to behavioral changes, allergies and genotoxicity.The quantification and characterization of food dyes was performed on a sample of 3171 labels collected through photographic records of foods sold in the main supermarket chains nationwide. Foods were categorized into groups and subgroups as proposed in ANVISA's RDC 429/2020. Of the total foods investigated, 27.3% alleged the use of dyes in the composition, with a higher rate of use being observed in foods in group 8 (sauces, ready-to-eat seasonings, broths, soups, semi-ready or ready-to-eat meals; 49.2%, n = 130). In the analyzed set, foods aimed at children had a greater presence of food dyes (51%) when compared to foods for the non-specific public (26%), this occurred in the total sample and in the sample of group 7 this issue was even more evidente 71% to 32% of foods from the non-specific public. The most used dyes were annatto, caramel IV, cochineal carmine, tartrazine and turmeric. The analyzes showed some similarity with the literature in the total amounts of artificially colored foods in relation to the total collected. The related data, once again raising the concern, pointed by the available literature, regarding the exposure of children to artificial dyes and their safety. Due to the great complexity and gaps in existing knowledge, the continuity of the development of monitoring studies and others related to food colorings is essential.
Multiple functions are performed by food dyes, among them, making food attractive to the consumer, since sensorially, our species relates color to food quality, making the preservation of color during processing and storage of food essential. In addition, the association between color and the perception of sweet taste has been demonstrated, which is why dyes are widely used in this type of food. However, there are health concerns in the case of consumption of artificial colorings, and in more limited cases, natural colorings derived from anthraquinone, which may contribute to behavioral changes, allergies and genotoxicity.The quantification and characterization of food dyes was performed on a sample of 3171 labels collected through photographic records of foods sold in the main supermarket chains nationwide. Foods were categorized into groups and subgroups as proposed in ANVISA's RDC 429/2020. Of the total foods investigated, 27.3% alleged the use of dyes in the composition, with a higher rate of use being observed in foods in group 8 (sauces, ready-to-eat seasonings, broths, soups, semi-ready or ready-to-eat meals; 49.2%, n = 130). In the analyzed set, foods aimed at children had a greater presence of food dyes (51%) when compared to foods for the non-specific public (26%), this occurred in the total sample and in the sample of group 7 this issue was even more evidente 71% to 32% of foods from the non-specific public. The most used dyes were annatto, caramel IV, cochineal carmine, tartrazine and turmeric. The analyzes showed some similarity with the literature in the total amounts of artificially colored foods in relation to the total collected. The related data, once again raising the concern, pointed by the available literature, regarding the exposure of children to artificial dyes and their safety. Due to the great complexity and gaps in existing knowledge, the continuity of the development of monitoring studies and others related to food colorings is essential.
Descrição
Citação
PINTO, Gabriela de Oliveira Teixeira. Monitoramento do uso de corantes em alimentos empregando o banco brasileiro de rótulos de alimentos. 2023. 28 f. Trabalho de conclusão de curso (Graduação em Nutrição) – Instituto de Saúde e Sociedade, Universidade Federal de São Paulo, Santos, 2023.