Açúcares, aditivos alimentares e teor proteico declarados nos rótulos de produtos lácteos comercializados em uma rede de supermercados do Brasil

Abstract

Dairy products such as yogurts, cheeses and dairy drinks are popular for their sensory characteristics, but also because they contain proteins, fats, carbohydrates and, often, added sugars and additives due to the dairy base. Excessive consumption of sugar and additives can affect health, causing allergic reactions and changes in behavior, especially in children. Additionally, they can impact gut health, potentially increasing the risk of inflammatory bowel diseases and metabolic syndrome. Reducing sugar consumption is a global concern, leading many countries to consider regulations to address this issue. The dairy industry has reformulated and developed products with reduced sugar and the creation of healthier alternatives. Lactose free dairy products are becoming popular and can be nutritionally equivalent to conventional products. Adequate food labeling plays a fundamental role in informing consumers about the composition and nutritional characteristics of food products. In this context, the present study aimed to evaluate the presence of sugars and food additives, as well as the protein content of conventional and lactose-free dairy products. This is an observational, cross-sectional study with a quantitative and descriptive analytical approach, collecting data from dairy product labels available in one of the largest wholesale supermarket chains in Brazil. The information was obtained from a database collected from November to December 2021, containing labels for 321 dairy products. The data was recorded in a spreadsheet developed for each purpose, and then all sugars and food additives declared in the list of ingredients were identified and separated, in addition to recording the protein content per 100g of food, using the Microsoft® Excel program. Regarding the comparison of the frequency of sugars, additives and protein content of products with and without lactose, the Student's t-test was used, and differences were considered significant when p < 0.05. Most dairy products contain a large number of ingredients and often have sugar and food additives in their ingredient list. Sugar was in the average third ingredient position on the list of 58% of products and 96% of dairy product subcategories contained some type of food additive. The cream cheese and infant formula subcategory presented more products with the ingredient sugar in the first position on the list of ingredients; The subcategories that presented products with the most additives were: petit cheese, dairy drinks, creamy topping and cream cheese, with the most common additive functions being stabilizer and preservative. Regarding protein content, there is a large variation between the different subcategories and between the products within the same subcategory, with all powdered milk products, cottage cheese, grated cheese and cut and sliced cheeses being considered a source of protein. There was no significant difference between products with and without lactose, with the exception of the yogurt subcategory, where the conventional product had more sugars and fewer additives, and the subcategory of chunked and sliced cheeses, where the conventional products had a higher protein content. Considering the different options available on the market, it is recommended that consumers pay attention to the product label, especially the list of ingredients, to make healthier choices. Furthermore, the need to improve current labeling standards is highlighted to reduce the amount of sugar and additives in these products.