Caracterização de produtos de base vegetal análogos de lácteos e avaliação da qualidade nutricional a partir das informações dos rótulos
Data
2024-08-23
Autores
Batista, Allyne Oliveira Morrone 
Orientadores
Rosso, Veridiana Vera de
Tipo
Dissertação de mestrado
Título da Revista
ISSN da Revista
Título de Volume
Resumo
Introdução: Os alimentos vegetais análogos de lácteos (AVALs) são uma categoria de alimentos com crescimento de consumo em nível global. Contudo, sua qualidade nutricional em comparação com homólogos de origem animal carece de mais estudos. No Brasil, ainda não existe legislação que faça o regramento dos padrões de identidade e qualidade desses produtos. Objetivo: Caracterizar os AVALs comercializados no Brasil, através das informações presentes nos rótulos e avaliar a qualidade nutricional destes alimentos empregando diferentes Esquemas de Classificação Nutricional (ECN). Métodos: Foram fotografadas as informações de todas as faces dos rótulos dos AVALs e seus respectivos lácteos tradicionais, entre maio de 2022 a setembro de 2023, em redes varejistas do estado de São Paulo. Após a coleta, foram utilizados diferentes quatro ECNs, três baseados em nutrientes, sendo o Nutri-Score, o esquema de Rotulagem Nutricional Frontal (RNF) do Brasil e o Modelo de Perfil de Nutrientes da OPAS) e um baseado em alimentos, a classificação NOVA. Também foram estabelecidos os níveis de concordâncias entre os diferentes ECNs, empregando o coeficiente k-Cohen. Resultados: A composição nutricional e os ingredientes foram obtidos a partir dos rótulos de 263 AVALs e 422 produtos lácteos tradicionais. Entre os AVALs, 28,1% eram análogos de leite, 26,2% análogos de queijo, 16,3% análogos de bebidas lácteas e proteicas, 11% análogos de iogurte, 11,8% análogos de manteiga e creme de leite e 6,5% análogos de requeijão e cream cheese. Em sua maioria, os AVALs utilizavam a castanha-de-caju, amêndoas ou amendoim como principal ingrediente proteico (n=112; 42.1%). Os teores de proteínas dos AVALs foram menores que nos produtos lácteos tradicionais, comportamento também observado nos níveis de sódio. Em contrapartida, o conteúdo de fibras foi maior, porém nenhum produto pode ser caracterizado como fonte de fibras. Mais de 52% dos AVALs foram avaliados como de baixa qualidade nutricional pelo Nutri-Score, enquanto 81,7% foram classificados como ultraprocessados pela classificação Nova. Segundo o perfil de nutrientes da OPAS, 50,2% dos AVALs apresentaram boa qualidade nutricional, resultado semelhante a classificação obtida a partir da Rotulagem Nutricional Frontal (RNF) do Brasil (54,7%). A concordância entre os ECNs Nutri-Score e RNF do Brasil foram substanciais e excelentes em algumas categorias de AVALs (análogos de manteiga creme de leite, requeijão e cream cheese) e para o total de AVALs e produtos lácteos tradicionais. Conclusão: A utilização do RNF do Brasil pode servir de guia para a escolha dos análogos de lácteos, especialmente devido à excelente concordância observada com o Nutri-Score.
Introduction: Plant-based dairy analogs (PBDAs) are a category of foods with the fastest-growing consumption globally. However, their nutritional quality compared to that of their animal-derived counterparts requires further study. In Brazil, there is still no legislation regulating the of identity standards and nutritional quality of these products. Objective: To characterize PBDAs marketed in Brazil using information on labels and to evaluate the nutritional quality of these foods using different nutritional classification schemes (NCSs). Methods: Information was collected from labels between May 2022 and September 2023 using photographic records taken in retail chains in the state of São Paulo. After collection, four different NCSs were used, three based on nutrients (Nutri-Score, Brazil's Nutritional Profile Model, and PAHO) and one based on foods (NOVA classification). The levels of agreement between the different NCSs were also established using the k-Cohen coefficient. Results: Nutritional composition and ingredients were obtained from the labels of 263 plant-based dairy analogs and 422 traditional dairy products. Among the PBDAs, 28.1% were milk analogs, 26.2% cheese analogs, 16.3% dairy and protein beverage analogs, 11% yogurt analogs, 11.8% butter and cream analogs, 6.5% “requeijão” (Brazilian cream cheese), and cream cheese analogs. Most AVALs used cashew nuts, almonds, or peanuts as their main protein ingredients (n=112; 42.1%). The protein content of PBDAs was lower than that of traditional dairy products, a behavior also observed for sodium levels. In contrast, the fiber content was higher, although no product could be characterized as a fiber source. More than 52% of PBDAs were evaluated as having low nutritional quality by the Nutri-Score, while 81.7% were classified as ultra-processed. According to PAHO’s nutrient profile of PAHO, 50.2% of PBDAs had good nutritional quality, a result similar to that obtained from Brazil’s Nutritional Profile Model (54.7%). The agreement between the Nutri-Score and Brazil’s Nutritional Profile Model was substantial and excellent in some PBDA categories (butter cream analogs, requeijão, and cream cheese) and for the total PBDA and traditional dairy products. Conclusion: The use of Brazil’s Nutritional Profile Model can serve as a guide for choosing dairy analogs, especially because of the excellent agreement observed between the Nutri-Score and Brazil’s Nutritional Profile Model.
Introduction: Plant-based dairy analogs (PBDAs) are a category of foods with the fastest-growing consumption globally. However, their nutritional quality compared to that of their animal-derived counterparts requires further study. In Brazil, there is still no legislation regulating the of identity standards and nutritional quality of these products. Objective: To characterize PBDAs marketed in Brazil using information on labels and to evaluate the nutritional quality of these foods using different nutritional classification schemes (NCSs). Methods: Information was collected from labels between May 2022 and September 2023 using photographic records taken in retail chains in the state of São Paulo. After collection, four different NCSs were used, three based on nutrients (Nutri-Score, Brazil's Nutritional Profile Model, and PAHO) and one based on foods (NOVA classification). The levels of agreement between the different NCSs were also established using the k-Cohen coefficient. Results: Nutritional composition and ingredients were obtained from the labels of 263 plant-based dairy analogs and 422 traditional dairy products. Among the PBDAs, 28.1% were milk analogs, 26.2% cheese analogs, 16.3% dairy and protein beverage analogs, 11% yogurt analogs, 11.8% butter and cream analogs, 6.5% “requeijão” (Brazilian cream cheese), and cream cheese analogs. Most AVALs used cashew nuts, almonds, or peanuts as their main protein ingredients (n=112; 42.1%). The protein content of PBDAs was lower than that of traditional dairy products, a behavior also observed for sodium levels. In contrast, the fiber content was higher, although no product could be characterized as a fiber source. More than 52% of PBDAs were evaluated as having low nutritional quality by the Nutri-Score, while 81.7% were classified as ultra-processed. According to PAHO’s nutrient profile of PAHO, 50.2% of PBDAs had good nutritional quality, a result similar to that obtained from Brazil’s Nutritional Profile Model (54.7%). The agreement between the Nutri-Score and Brazil’s Nutritional Profile Model was substantial and excellent in some PBDA categories (butter cream analogs, requeijão, and cream cheese) and for the total PBDA and traditional dairy products. Conclusion: The use of Brazil’s Nutritional Profile Model can serve as a guide for choosing dairy analogs, especially because of the excellent agreement observed between the Nutri-Score and Brazil’s Nutritional Profile Model.
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Citação
BATISTA, Allyne Oliveira Morrone. Caracterização de produtos de base vegetal análogos de lácteos e avaliação da qualidade nutricional a partir das informações dos rótulos. 2024. 101 f. Dissertação (Mestrado em Nutrição) - Escola Paulista de Medicina, Universidade Federal de São Paulo, São Paulo, 2024.