Where are the low-calorie sweeteners? An analysis of the presence and types of low-calorie sweeteners in packaged foods sold in Brazil from food labelling

Public Health Nutrition
Luiza Dos Santos FigueiredoRossana Pacheco da Costa Proença

Abstract

Studies have shown that consumption of low-calorie sweeteners (LCS) may be associated with harmful health effects. The current study investigated the presence and types of LCS added to packaged foods. Cross-sectional study analysing the presence and types of LCS in the ingredients lists of packaged foods sold at a major Brazilian supermarket. To identify types of LCS allowed for use in foods in Brazil, current legislation was consulted. Data were organised and analysed through descriptive statistics, presenting simple and relative frequencies of LCS presence categorised by food group. Supermarket in Florianópolis, southern Brazil. Packaged food products (n 4539) from eight food groups. One or more LCS were found in 602 (13·3 %) of the packaged foods analysed. There were 1329 citations of LCS among these foods, with a mean of 2·2 sweeteners per food. Groups with the highest frequency of foods containing LCS were: products with energy derived from carbohydrates and fats (25·0 %); milk and dairy products (11·7 %); bakery products, cereals, legumes, roots and tubers (11·2 %); and fruits, juices, nectars and fruit drinks (8·3 %). There was high prevalence of packaged foods with LCS, especially in food groups that form the basis of t...Continue Reading

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Citations

Aug 31, 2018·Public Health Nutrition·Tailane ScapinRossana Pacheco da Costa Proença
Jun 10, 2020·Public Health Nutrition·Ana Clara DuranAna Paula Bortoletto Martins
Jul 7, 2020·Frontiers in Nutrition·Verónica SambraMartin Gotteland
Dec 19, 2020·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Leila BarrajNga Tran
Jun 22, 2021·Obesity Reviews : an Official Journal of the International Association for the Study of Obesity·Ana Clara DuranLindsey Smith Taillie
Jan 13, 2022·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Danika MartynShafagh Fallah
Dec 27, 2021·Journal of the Academy of Nutrition and Dietetics·Mariana Fagundes GriloAna Clara Duran

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