Sodium content and food additives in major brands of Brazilian children’s foods

Teixeira, Antônio Zenon Antunes

doi:10.1590/1413-812320182312.21812016

Cited by 16 publications

(10 citation statements)

References 27 publications

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“…From the results it appeared that the sodium levels of two-thirds of the foods covered had already satisfied the target that had been set (Peters et al, 2017). However, a study done in Brazil on the sodium content in industrialized foods for children reports that above 30% of the categories (corn snacks, stuffed cookies, fresh bread and cereals) failed to comply with the 2014 target of sodium reduction (Teixeira, 2018).…”

Section: Resultsmentioning

confidence: 97%

Sodium content in meat products: suitability to labeling and the voluntary agreements

Furlan

Mello

Ugalde

et al. 2021

Semina: Ciênc. Agrár.

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This study was undertaken to evaluate the sodium concentration in meat products, to ascertain their appropriateness for labels and agreements set up between the Health Ministry and the Brazilian Association of Food Industries. A total of 96 meat derivative samples (italian salami, chicken pate, cooked ham, ham, sausage, bologna, tuscan sausage and smoked mixed sausage) were collected from different brands and batches. Using flame emission spectroscopy, the samples were analyzed for sodium levels based on the official methodology. It was observed that 46.9% of the companies showed values in nutritional labeling to be noncompliant with the Brazilian legislation. In fact, 31.2% of the brands assessed failed to satisfy the sodium reduction target decided upon for 2017. The italian salami was the product with the higher sodium content present a average value among the brands of 1716.11 mg 100 g-1. It became evident that merely implementing voluntary agreements had failed to provide total adequacy in the sodium content of the meat products. There is also great need for the industries to be more engaged in finding substitutes to minimize the sodium levels in the foods, without inducing significant alterations in the physicochemical, microbiological and technological features of the products, apart from the higher inspection by the government agencies in terms of agreement compliance and population awareness.

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Section: Resultsmentioning

confidence: 97%

Sodium content in meat products: suitability to labeling and the voluntary agreements

Furlan

Mello

Ugalde

et al. 2021

Semina: Ciênc. Agrár.

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“…el estudio realizado en (18) nuestro país por Aguilar y cols , demostró que niños y adolescentes con exceso de peso, beben mayor volumen de jugos artificiales y bebidas carbonatadas (gaseosas) que sus pares con índice de masa corporal normal. Este volumen mayor implicaría mayor cantidad de azúcares y de sodio acorde a lo hallado en nuestro estudio, lo cual es (19) similar a estudios realizados en la región y a lo (20) estudiado por Imamura y cols. .…”

Section: Discussionunclassified

Contenido de grasas, sodio, azúcares y edulcorantes declarados en etiquetado nutricional de golosinas, snacks salados y en bebidas dulces no alcohólicas seleccionadas

Soria

Bernal

Burgos

2020

Pediatr (Asunción).

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Introducción: La obesidad en niños se asocia también a ingesta de alimentos ricos en grasas, azúcares y sodio, por ello es importante conocer sus niveles en golosinas y las bebidas dulces. Objetivos: Evaluar contenido de nutrientes críticos acorde al Perfil de Nutrientes de OPS en golosinas dulces, snacks salados y bebidas dulces no alcohólicas envasadas, según información del etiquetado nutricional. Materiales y Métodos: Estudio transversal, descriptivo, exploratorios. Se evaluó contenido por porción de grasas totales(GT), saturadas(GS) y trans(GTr), sodio, azúcares libres(AL) y edulcorantes artificiales(EA) en golosinas dulces, saladas, y bebidas dulces no alcohólicas (BDNA) según etiquetado nutricional. Niveles excesivos fueron considerados según "Perfil de nutrientes de OPS". Muestra fue por conveniencia obtenida en 2 bocas de expendio. Se excluyeron postres envasados y golosinas con información poco visible. Resultados: Fueron evaluados 104 alimentos agrupados en: confitería (alfajor, magdalenas), chocolates, snacks salados (queso, maíz, galletitas saladas, papas fritas), galletitas dulces, bebidas dulces (jugos/gaseosas/bebidadeportistas). En confitería, 8/13 tenían exceso de GT, 10/13 de GS, 4/13 de GTr, 11/13, de AL, ninguno exceso de sodio, 11/13 tenían EA. Entre chocolates, todos tenían exceso de GT y GS, 2/10 en GTr, ninguno sodio, 9/10 altos en AL, 2/10 contenían EA. Snacks:, 14/17 eran altos en GT, 7/17 en GS, 1/17 en GTr, 15/17 en sodio, 4/17 en AL, 6/17 contenían EA. Galletitas dulces tenían exceso de GT 14/20, de GS 17/20, 6/20 de GTr, de sodio 1/20, todos con AL,17/20 contenían EA. En BDH (n=44), todas tenían exceso de sodio, 36/44 exceso de AL, 21/44 tenían EA. Conclusión: Alimentos de confitería son altos en grasas, azúcares libres y edulcorantes.. Los chocolates son altos en grasas y azucares. Los snacks son altos en sodio y grasas. Las galletitas tienen exceso de azúcares y grasas saturadas, 2/3 contienen edulcorantes artificiales. Las bebidas dulces son altas en sodio y azucares, la mitad tiene edulcorantes artificiales. Conflicto de interés: Los autores declaran no poseer conflicto de interés Recibido: 08/02/2019 Aceptado: 20/02/2020

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“…At the same time, as the society pays more and more attention to the special group of children, the packaging of children's products has followed that people's attention to the packaging of children's products has also increased. Children's physical and mental development is very important; they have their own unique ability to perceive things and ways of communication [14,15]. Therefore, compared to other types of product packages, designers need to make specific plans for packaging designs for children's products.…”

Section: Preference Design Methods For Children'smentioning

confidence: 99%

Design of Children’s Product Packaging Preference Based on Big Data Machine Learning

Gao¹

2021

Wireless Communications and Mobile Computing

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Children’s product packaging is also gaining more and more attention from the society as the hope of the future of the homeland and the most interested groups of the society. However, the current packaging design for children’s products is uneven and lacks a good user experience. Therefore, the packaging design of children’s products needs to be improved urgently. Therefore, this article uses big data and machine learning technology to first investigate the packaging preferences of children’s products, and on this basis, designs a product packaging style that is more in line with the current children’s preferences and needs, which provides a reference for subsequent related research. In order to find out the preference of children’s product packaging under big data machine learning, this article uses the literature method, questionnaire survey method, interview method, experimental method, and other research methods to conduct research on the basis of previous research. The results of the study show that the packaging preferences of children and parents for children’s products are mainly affected by the color, type, and material. Children’s products of different colors have different attractiveness to children of different ages, and the difference can reach more than 20%. Parents’ children’s products are mainly affected by the materials and uses of the products, and products that are useful for children’s education and growth are more favored by parents. This shows that if companies want to increase the sales of children’s products, they need to consider the ideas of children and parents at the same time to achieve their goals.

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Sodium content and food additives in major brands of Brazilian children’s foods

Cited by 16 publications

References 27 publications

Sodium content in meat products: suitability to labeling and the voluntary agreements

Sodium content in meat products: suitability to labeling and the voluntary agreements

Contenido de grasas, sodio, azúcares y edulcorantes declarados en etiquetado nutricional de golosinas, snacks salados y en bebidas dulces no alcohólicas seleccionadas

Design of Children’s Product Packaging Preference Based on Big Data Machine Learning

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