Deconstructing the Supermarket: Systematic Ingredient Disaggregation and the Association between Ingredient Usage and Product Health Indicators for 24,229 Australian Foods and Beverages.

Unhealthy diets are underpinned by the over-consumption of packaged products. Data describing the ingredient composition of these products is limited. We sought to define the ingredients used in Australian packaged foods and beverages and assess associations between the number of ingredients and existing health indicators. Statements of ingredients were disaggregated, creating separate fields for each ingredient and sub-ingredient. Ingredients were categorised and the average number of ingredients per product was calculated. Associations between number of ingredients and both the nutrient-based Health Star Rating (HSR) and the NOVA level-of-processing classification were assessed. A total of 24,229 products, listing 233,113 ingredients, were included. Products had between 1 and 62 ingredients (median (Interquartile range (IQR)): 8 (3-14)). We identified 915 unique ingredients, which we organised into 17 major and 138 minor categories. 'Additives' were contained in the largest proportion of products (64.6%, (15,652/24,229)). The median number of ingredients per product was significantly lower in products with the optimum 5-star HSR (when compared to all other HSR score groups, p-value < 0.001) and significantly higher in products classified as ultra-processed (when compared to all other NOVA classification groups, p-value < 0.001). There is a strong relationship between the number of ingredients in a product and indicators of nutritional quality and level of processing.

Australian Consumers Are Willing to Pay for the Health Star Rating Front-of-Pack Nutrition Label.

The Australia and New Zealand Ministerial Forum on Food Regulation has supported the recommendations set out in the 2019 Health Star Rating System Five Year Review Report. Specifically, the forum supported, in principle, Recommendation 9, to mandate the Health Star Rating if clear uptake targets were not achieved while the system is voluntary. Given that mandatory labelling is being considered, it is important to investigate how much consumers value the Health Star Rating in order to understand potential consumer uptake and inform industry. The aim of this study was to assess consumers' valuation of the Health Star Rating system by analysing their willingness to pay for a packaged food product with the Health Star Rating label, utilising a double-bounded dichotomous choice contingent valuation approach. The results indicate that almost two-thirds of Australian household grocery shoppers were willing to pay more for a product with the Health Star Rating, on average up to an additional 3.7% of the price of the product. However, public health nutrition benefits associated with consumers' willingness to pay more for products with the Health Star Rating is currently limited by the lack of guarantee of the systems' accuracy. Given consumer support, a well validated and comprehensive Health Star Rating labelling system can potentially improve health outcomes, cost effectiveness and reduce environmental impacts.

[Impact of different front-of-pack nutrition labels on foods according to their nutritional quality: a comparative study in Mexico]. / Impacto de diferentes etiquetados frontales de alimentos según su calidad nutricional: estudio comparativo en México.

OBJECTIVE: This study aimed to compare consumers' objec- tive understanding of five FoPLs [Health Star Rating system (HSR), Multiple Traffic Lights (MTL), Nutri-Score, Reference Intakes (RIs), Warning Symbol] in Mexico. MATERIALS AND METHODS: 1 001 Mexican consumers were recruited and asked to rank three sets of label-free products according to their nutritional quality, via a survey. Upon completion of this task, participants were randomized to one of five FoPL condi- tions and were again asked to rank the same sets of products, this time with a FoPL displayed on pack. Change in ability to correctly rank products across the two tasks was assessed by FoPL using ordinal logistic regression. RESULTS: Nutri-Score and MTL performed best, followed Warning Symbol, HSR and RIs. CONCLUSIONS: Nutri-Score and MTL appear as efficient schemes to inform consumers on the nutritional quality of foods, in particular in Mexico, where it would be a helpful tool for consumers in purchasing situations.

OBJETIVO: Evaluar la comprensión objetiva de cinco tipos de etiquetados frontales de paquetes (EFP) (Sistema de Clasifi- cación de Estrellas de Salud, Semáforo Múltiple, Nutri-Score, Ingestas de Referencia y Símbolo de Advertencia) en México. MATERIAL Y MÉTODOS: Se reclutaron 1 001 consumidores mexicanos para clasificar tres productos de tres categorías de alimentos sin EFP, según su calidad nutricional. Se les asignó al azar uno de los cinco EFP para clasificar los mismos productos, esta vez con un EFP en el empaque. El cambio en la capacidad para clasificar correctamente los productos en las dos tareas fue evaluado por EFP, utilizando un modelo de regresión logística ordinal. RESULTADOS: Nutri-Score y Semáforo Múltiple obtuvieron un mejor desempeño, seguidos del Símbolo de Advertencia, Sistema de Clasificación de Estrellas de Salud e Ingestas de Referencia. CONCLUSIONES: Nutri-Score y el Semáforo Múltiple surgen como esquemas eficientes para informar a los consumidores sobre la calidad nutricional de los alimentos en México, donde podrían ser una herramienta útil para los consumidores en situación de compra.

Impacto de diferentes etiquetados frontales de alimentos según su calidad nutricional: estudio comparativo en México / Impact of different front-of-pack nutrition labels on foods according to their nutritional quality: a comparative study in Mexico

Resumen: Objetivo: Evaluar la comprensión objetiva de cinco tipos de etiquetados frontales de paquetes (EFP) (Sistema de Clasificación de Estrellas de Salud, Semáforo Múltiple, Nutri-Score, Ingestas de Referencia y Símbolo de Advertencia) en México. Material y métodos: Se reclutaron 1 001 consumidores mexicanos para clasificar tres productos de tres categorías de alimentos sin EFP, según su calidad nutricional. Se les asignó al azar uno de los cinco EFP para clasificar los mismos productos, esta vez con un EFP en el empaque. El cambio en la capacidad para clasificar correctamente los productos en las dos tareas fue evaluado por EFP, utilizando un modelo de regresión logística ordinal. Resultados: Nutri-Score y Semáforo Múltiple obtuvieron un mejor desempeño, seguidos del Símbolo de Advertencia, Sistema de Clasificación de Estrellas de Salud e Ingestas de Referencia. Conclusión: Nutri-Score y el Semáforo Múltiple surgen como esquemas eficientes para informar a los consumidores sobre la calidad nutricional de los alimentos en México, donde podrían ser una herramienta útil para los consumidores en situación de compra.

Abstract: Objective: This study aimed to compare consumers' objective understanding of five FoPLs [Health Star Rating system (HSR), Multiple Traffic Lights (MTL), Nutri-Score, Reference Intakes (RIs), Warning Symbol] in Mexico. Materials and methods: 1 001 Mexican consumers were recruited and asked to rank three sets of label-free products according to their nutritional quality, via a survey. Upon completion of this task, participants were randomized to one of five FoPL conditions and were again asked to rank the same sets of products, this time with a FoPL displayed on pack. Change in ability to correctly rank products across the two tasks was assessed by FoPL using ordinal logistic regression. Results: Nutri-Score and MTL performed best, followed Warning Symbol, HSR and RIs. Conclusion: Nutri-Score and MTL appear as efficient schemes to inform consumers on the nutritional quality of foods, in particular in Mexico, where it would be a helpful tool for consumers in purchasing situations.

Comparative Analysis of the Classification of Food Products in the Mexican Market According to Seven Different Nutrient Profiling Systems.

Nutrient profiling systems (NPS) are used around the world. In some countries, the food industry participates in the design of these systems. We aimed to compare the ability of various NPS to identify processed and ultra-processed Mexican products containing excessive amounts of critical nutrients. A sample of 2544 foods and beverages available in the Mexican market were classified as compliant and non-compliant according to seven NPS: the Pan American Health Organization (PAHO) model, which served as our reference, the Nutrient Profiling Scoring Criterion (NPSC), the Mexican Committee of Nutrition Experts (MCNE), the Health Star Rating (HSR), the Mexican Nutritional Seal (MNS), the Chilean Warning Octagons (CWO) 2016, 2018 and 2019 criteria, and Ecuador's Multiple Traffic Light (MTL). Overall, the proportion of foods classified as compliant by the HSR, MTL and MCNE models was similar to the PAHO model. In contrast, the NPSC, the MNS and the CWO-2016 classified a higher amount of foods as compliant. Larger differences between NPS classification were observed across food categories. Results support the notion that models developed with the involvement of food manufacturers are more permissive than those based on scientific evidence. Results highlight the importance of thoroughly evaluating the underlying criteria of a model.

In search of a consumer-focused food classification system. An experimental heuristic approach to differentiate degrees of quality.

The present paper focuses on the problems that arise in food classification systems (FCSs), especially when the food product type has different levels or grades of quality. Despite the principal function of these systems being to assist the consumer (to inform, clarify and facilitate choice and purchase), they frequently have the opposite effect. Thus, the main aim of the present research involves providing orientations for the design of effective food classification systems. To address this objective, considering the context of food product consumption (related to heuristic processing), we conducted an experimental study with 720 participants. We analysed the usefulness of heuristic elements by a factorial 2 (category length: short and long) × 3 (visual signs: colours, numbers and images) design in relation to recall and recognition activities. The results showed that the elements used to make the classification more effective for consumers vary depending on whether the user seeks to prioritize the recall or the recognition of product categories. Thus, long categories with images significantly improve recognition, and short categories with colours improve recall. A series of recommendations are provided that can help to enhance FCSs and to make them more intuitive and easier to understand for consumers. Implications with regard to theory and practice are discussed.

Food allergen labelling: "May contain" evidence from Malaysia.

Food allergen labelling is mandatory and regulated whilst precautionary allergen labelling (PAL) remains voluntary in most countries. It is the aim of this study to identify the food allergens declared in food products sold in a developing country and to what extent food allergens and PAL are emphasised in the products. A total of 505 food and beverages (snacks, baked goods, confectionary, baby food, condiments & jams, beverages, powder & paste, instant food, chilled & frozen food and canned food) were evaluated in Malaysia. Soybean represents the largest group of food allergen declared in labels, followed by wheat and milk products. Thirteen variations of contains statement were found with "Contains [allergen(s)]" being the most common (55.02%). There were 22 different types of "may contain" statements with 'May contain traces of [allergen(s)]' being the most common advice labelling used (55.41%). Different font type or emphasis such as brackets (51.57%) and bold font (33.86%) were used to inform consumers about presence of allergens. The national regulations on food allergen labelling are then critically contrasted with other Asian countries and the EU Regulation No. 1169/2011, which represents one of the most stringent food regulations in the world. Improving current allergen labelling limitations and practices would be of great benefit to consumers to prevent risk of food hypersensitivity.

Added sugars: Definitions, classifications, metabolism and health implications / Açúcares de adição: definições, classificações,metabolismo e implicações à saúde

ABSTRACT The sugars added to foods have been featured in recent scientific research, including the publication of the World Health Organization recommendation to limit consumption of added sugars, based on studies on weight gain and dental caries. However, it is possible that there is evidence of an association between excessive consumption and other pathologies, but scientific studies have yet to investigate these associations. Moreover, there is no consensus on the descriptions and definitions of these sugars, with several terms and components used to designate them. In Brazil, there are few studies investigating added sugars, identifying a lack of discussion on this subject. This paper presents a literature review of sugars added to foods, from their definitions and classifications to the metabolism and health effects. The search was performed without limiting dates in the following databases: Web of Science, Scopus, PubMed and SciELO, as well as in national and international official sites. Keywords in Portuguese and English related to sugars added to foods were used, in combination with terms related to systematic review and meta-analysis studies, in order to find research linking added sugars consumption with health damage. The literature indicates that there is a relationship between excessive consumption of added sugars and various health outcomes, including weight gain, type 2 diabetes Mellitus, cancer, and cardiovascular diseases. The different descriptions of sugars in foods may confuse both food consumers and researchers, since each term includes different components. Thus, it is suggested to use the standardized term "added sugar" as the most suitable term for the broader population to understand, because it indicates that those sugars are not natural food components.

RESUMO Os açúcares adicionados aos alimentos estão em destaque em pesquisas científicas recentes, inclusive em decorrência da publicação da Organização Mundial da Saúde com recomendações de limitação do seu consumo, baseando-se em estudos sobre ganho de peso e cárie dental. Entretanto, é possível que haja evidências de associação do consumo excessivo com outras patologias, mas não foram encontrados estudos que as reúnam. Além disso, ainda não há consenso científico quanto às denominações e definições desses açúcares. No Brasil, há poucos estudos que investigaram os açúcares de adição, identificando-se escassez de discussão a respeito. Diante disso, este artigo apresenta uma revisão de literatura sobre os açúcares adicionados aos alimentos, desde suas definições e classificações até o metabolismo e efeitos à saúde. A busca de informações foi realizada nos bancos de dados: Web of Science, Scopus, PubMed e SciELO, bem como em sites de órgãos oficiais nacionais e internacionais. Foram utilizados unitermos em português e inglês relacionados aos açúcares de adição e a estudos de revisão sistemática e metanálise, para identificação de pesquisas que associam seu consumo a prejuízos à saúde. A literatura aponta relação do consumo excessivo desses açúcares a diversos desfechos em saúde, incluindo ganho de peso, diabetes mellitus tipo 2, câncer e doenças cardiovasculares. As diferentes denominações dos açúcares nos alimentos podem confundir tanto os consumidores quanto os pesquisadores, uma vez que cada termo traz a inserção de componentes distintos. Assim, sugere-se padronização no uso do termo açúcares de adição, que parece ser o mais adequado para o entendimento da população, uma vez que indica que aquele açúcar não é natural do alimento.

Proposal for a new practicable categorization system for food for special medical purposes - Enteral nutritional products.

BACKGROUND & AIMS: Changes in the EU regulation on food for specific groups (FSG) [1] and within the German social law [2] combined with various definitions in the legal and the scientific background led to the need for development of a categorization system for "Food for special medical purposes" (FSMP) for enteral use [3]. METHODS: The system was developed by an interdisciplinary working group of two German industry associations, which represent the leading manufacturers and distributors of FSMP in Europe. It aims to minimize the misunderstandings surrounding the different definitions used in relation to enteral nutritional products and incorporate the latest scientific knowledge and medical guidelines [4]. RESULTS: The new proposal consists of a table which shows the product categories and briefly the definitions of the used terms. The text contains the relevant definitions of terms often used within the field of enteral nutrition. CONCLUSION: This provides health care professionals with support and the decision making process for the prescription and use of such products. Additionally it also benefits the responsible authorities to formulate new directives, which are user-friendly and reflect the latest knowledge in medical nutrition.

A informação nutricional na rotulagem obrigatória dos alimentos no Brasil: percepções sobre fatores motivadores e dificultadores de sua leitura ecompreensão. Resultados de um estudo exploratório com grupos focais. / Mandatory nutrition labeling of foods in Brazil: perceptions on motivating factors and difficulties in the reading and understanding of labels. Results of an exploratory study with focal groups.

Objectives: To investigate the habit of reading the nutrition labeling of foods and to identify the perceptions that can make the understanding of its information more difficult. Method: A qualitative, exploratory research was carried out with focal groups of discussion: consumers, health professionals, and government and food industry technicians. Two open questions motivated the discussions. The content was recorded,transcribed, analyzed, categorized and, when possible, treated with the Collective Subject Discourse technique. Results: The habit of reading the labels was present in all groups. However, the non-reading habit was also identified in the discourse of the groups of consumers and health professionals. Factors that can cause difficulty in understanding the labels, according to the participants, are graphic presentation, content complexity, lack of general education on nutrition, and socioeconomic factors.Conclusion: The primary hypothesis of this study was confirmed: information on food labels is not understood by consumers. The study indicated that the use of this information can be hindered due to its content complexity, as well as to the lack of visual attraction and easiness of reading. The content was considered complex and difficult even by health professionals and government and industry technicians. All groups show the perception that the population lacks basic education in nutrition.

Objetivos: Investigar o hábito de leitura e a compreensão da rotulagem nutricional obrigatória dos alimentos, assim como identificar as percepções sobre o que dificulta o uso das informações. Métodos: Realizou-se uma pesquisa qualitativa, exploratória, com os seguintes grupos focais de discussão: consumidores, profissionais da saúde e técnicos do governo e da indústria alimentícia. Aplicaram-se duas questões abertas e o conteúdo das declarações foi gravado, transcrito, analisado, categorizado e tratado, quando possível, com a técnica do Discurso do Sujeito Coletivo. Resultados: Identificou-se hábito de leitura da tabela nutricional em todos os grupos. A não leitura foi capturada nos discursos de participantes dos grupos de consumidores e de profissionais de saúde. Os fatores identificados pelos participantes como dificultadores da compreensão dos rótulos são: a forma de apresentação, a complexidade do conteúdo, a falta de educação geral sobre nutrição e alguns fatores socioeconômicos.Conclusões: A presente pesquisa confirmou a hipótese inicial de que as informações nutricionais obrigatórias veiculadas nos rótulos dos alimentos não são bem compreendidas pelos consumidores. O estudo revelou que os principais fatores dificultadores da utilização das informações nutricionais são a forma inadequada de apresentação dos rótulos, com visual pouco atrativo e difícil de ler, e o conteúdo, considerado complexo e de difícil compreensão por todos os participantes, inclusive pelos profissionais de saúde e técnicos do governo e da indústria. Todos os grupos percebem que há falta de educação em geral da população sobre nutrição.

Conhecimento e consumo dos produtos diet e light e a compreensão dos rótulos alimentares por consumidores de um supermercado do municípiode Caxias do Sul, RS - Brasil / Knowledge and consumption of diet and light products and understanding of food labels for consumers in a supermarket in Caxias do Sul, RS - Brasil

In this study, we aimed to evaluate the consumption of diet and lightproducts, check whether consumers are consuming these products correctly, and if there is understanding in relation to food labels. A sectional study was carried out at a supermarket in the municipality of Caxias do Sul, Rio Grande do Sul state. Data were collected between March and April 2011 from a sample size of 150 consumers. We applied a questionnaire to identify the objective knowledge and understanding of diet and light products and food labels. Consumers responded to the questionnaire in the same supermarket where they were invited to participate in the survey with an average time of 15 minutes. We observed that the population consumes more light products (40.7%) than diet products (24.7%), and that 38.7% responded correctly to the light concept and 56% responded wrongly to the diet concept. There is also a lack of understanding regarding the knowledge of these products. Concerning theunderstanding of food labels, the population showed partial knowledgeand considered that the nutritional information provided is not clear.

El objetivo de este estudio fue evaluar el consumo de productos diet y light, comprobar si se consumen esos productos correctamente, y si los rótulosalimentarios son adecuadamente comprendidos. El estudio transversal se llevó a cabo en un supermercado en Caxias do Sul, Rio Grande do Sul, Brasil. Los datos fueron recolectados entre marzo y abril de 2011, y el tamaño de la muestra fue de 150 consumidores. Se aplicó un cuestionario con preguntas objetivas destinadas a identificar el conocimiento y la comprensión de los productos diet y light y de los rótulos de los envases. Los consumidores respondieron al cuestionario en el mismo supermercado donde fueron invitados a participar en la encuesta, con un tiempo promedio de 15 minutos. Se observó que la población consume más productos light(40,7%) que diet (24,7%), y que el 38,7% de los encuestados respondió correctamente al concepto ?light?; con respecto al concepto ?diet?, 56%respondió inadecuadamente. Se constató también una falta de conocimiento sobre la naturaleza de esos productos. En relación a la comprensión de las etiquetas de los alimentos, la población mostrótener un conocimiento parcial, y consideró que la información nutricional proporcionada no es clara.

O objetivo deste trabalho foi avaliar o consumo dos produtos diet e light, além de verificar se os consumidores estão consumindo de forma corretaesses produtos e se há entendimento em relação aos rótulos alimentares. Foi realizado estudo transversal em um supermercado de Caxias do Sul-RS. Os dados foram coletados entre março e abril de 2011, e o tamanho da amostra foi de 150 consumidores. Aplicou-se um questionário com questões objetivas para identificar o conhecimento e o entendimento dos produtos diet e light, e dos rótulos alimentares. Os consumidores responderam ao questionário no próprio supermercado, onde foram convidados a participar da pesquisa, com tempo médio de 15 minutos. Foi possível observar que a população consome mais produtos light (40,7%) do que diet (24,7%), e que 38,7% dos pesquisados responderamcorretamente o conceito light; quanto ao conceito diet, 56% responderam de forma errada. Observou-se também a falta de entendimento em relação ao conhecimento desses produtos. Quanto à compreensão dos rótulos alimentares, a população mostrou ter conhecimento parcial e os entrevistados consideram que as informações nutricionais apresentadas não são claras.

Understanding how consumers categorise nutritional labels: a consumer derived typology for front-of-pack nutrition labelling.

Significant ongoing debate exists amongst stakeholders as to the best front-of-pack labelling approach and emerging evidence suggests that the plethora of schemes may cause confusion for the consumer. To gain a better understanding of the relevant psychological phenomena and consumer perspectives surrounding FoP labelling schemes and their optimal development a Multiple Sort Procedure study involving free sorting of a range of nutritional labels presented on cards was performed in four countries (n=60). The underlying structure of the qualitative data generated was explored using Multiple Scalogram Analysis. Elicitation of categorisations from consumers has the potential to provide a very important perspective in this arena and results demonstrated that the amount of information contained within a nutrition label has high salience for consumers, as does the health utility of the label although a dichotomy exists in the affective evaluation of the labels containing varying degrees of information aggregation. Classification of exiting front-of-pack labelling systems on a proposed dimension of 'directiveness' leads to a better understanding of why some schemes may be more effective than others in particular situations or for particular consumers. Based on this research an enhanced hypothetical front-of-pack labelling scheme which combines both directive and non-directive elements is proposed.

Sorting food labels and describing properties of categories: stability of results between and within subjects.

The purpose of this research is to improve understanding of the consistency of the categorization process in cognitive psychology. To investigate the temporal stability of the categorization process between and within subjects, 100 participants (M = 22.1 yr., SD = 2.1) were required to sort 65 food labels into groups and to explain their grouping. The sorting and property generation of food labels were compared by conducting two sessions (with a 15-day interval) to assess within-subject variability. Two groups of participants were compared to assess between-subjects variability. The results from the sorting task showed excellent stability between and within subjects. Conversely, the property generation task showed high variability. It is concluded that the tasks involved different types of knowledge. The sorting task appeared to generate good agreement and to involve more stable knowledge. The task of producing properties may involve other mechanisms. This paper discusses the results in light of cognitive and pragmatic theories.

The extent and nature of food promotion directed to children in Australian supermarkets.

The aim of this study was to describe the nature and amount of sales promotion use on food packaging in selected Australian supermarkets, specifically those directed at children through the use of premium offers, such as giveaways and competitions, and cartoon and movie character promotions. The study also examined the promotion of healthy versus unhealthy foods. Nine supermarkets located across the metropolitan area of Sydney, Australia were surveyed to assess the extent and nature of food promotion directed at children. The number and types of promotions were measured within seven food categories: sweet biscuits, snack foods, confectionery, chips/savoury snacks, cereals, dairy snacks and ice cream. Any foods that utilized promotional tactics were categorized as either healthy or unhealthy, according to set criteria. The study found that within the seven food categories between 9 and 35% of food products used promotional tactics. The use of television, movie celebrities and cartoon characters for promotion was most common, making up 75% of all promotions. Giveaways accounted for 13% of all promotions. When used, giveaways were commonly used in conjunction with another promotional method. Data from this study also confirmed that 82% of all food promotions were for unhealthy foods and only 18% were used to promote healthy foods. However, for dairy snacks and ice cream the majority of promotions, 99 and 65%, respectively, were healthier choices. This was the first study to describe the extent and nature of food promotions used in supermarkets. The promotion of unhealthy foods in supermarkets is common and is one of the many factors contributing to today's obesity promoting environment. Further research is required to determine the impact of food promotions on children's dietary intake, and to determine the most effective ways to restrict the promotion of unhealthy foods.

Pudins dietéticos e convencionais: avaliaçäo das informaçöes nutricionais contidas em suas rotulagens / Dietetic and conventional puddings: evaluation

Neste trabalho foram analisadas 7 amostras de pudins, sendo 5 produtos dietéticos e 2 produtos convencionais, de cinco marcas diferentes. Adquiridas em supermecados da Cidade de Säo Paulo, visando avaliar as informações nutricionais contidas em sua rotulagens. Os pudins foram preparados de acordo com a indicaçäo dos fabricantes e padronizou-se para os dietéticos, o leite desnatado e, para os convencionais, o leite integral. A análise constou da determinaçäo de lipídios, carboidratos, proteínas e do cálculo do valor calórico total. Utilizando-se metodologias descritas nas Normas Analíticas do Instituto Adolfo Lutz. Nos alimentos dietéticos, duas amostras apresentaram valores calóricos bem diferentes dos declarados nos rótulos, onde as calorias se apresentaram, uma substimada em 63,80(por cento) e outras superestimada em 35,93(por cento). Nas demais amostras, inclusive dos produtos convencionais, os valores se encontraram com diferenças menores do que 10,00(por cento). Com relaçäo aos teores de lipídios, somente uma amostra (marcaa B - convencional) apresentou no rótulo teor concordante com o resultado experimental. Quanto aos teores de glicídios, exceto a amostra (marca B - dietético) que substimou este valor em 27(por cento) no rótulo, todas as outras amostras indicavam nos rótulos, teores deste componente com diferença abaixo de 10 (por cento) dos resultados obtidos experimentalmente. Os produtos dietéticos analisados näo atenderam aos padrões exigidos pela legislaçäo em vigor. As informações nutricionais apresentadas nos rótulos e embalagens säo deficientes e algumas vezes incorretas