Year of publication
Age group of participant
n=147 (food samples)
Labeling and classification of breads, biscuits and toasts sold as wholegrain in Brazil/Research, Society and Development
Evaluate the labeling of breads, biscuits and whole toasts available in the Brazilian market and to classify them according to the NOVA food classification system, according to the Pan American Health Organization (PAHO) Nutritional Profile Model, identifying products with excessive levels of critical nutrients and according to the integral criterion, recommended by the American Heart Association (AHA).
The average number of ingredients in the formulations was 17.3±5.4, so that 100% of the products were classified as ultra-processed. The majority, 64.6%, did not present wholegrain flour as the first ingredient. The declaration of supplementary nutritional information on dietary fiber was present in 49% of the products and 100% complied with the mandatory requirements. Despite that, 53.7% presented excessive levels of sodium and 22.4% and 56.5% had excessive levels of total and saturated fat, respectively. For the criterion of carbohydrate:fiber ratio, 38.7% had a ratio of ≥10:1, mainly biscuits, which is undesirable. All biscuits, breads and toasts sold as "wholegrain" were ultra-processed, with excessive sodium content (breads and toast in general) and fats (most biscuits). Wholegrain flours only accounted for 35.4% of the products and half of the toasts, and most of the biscuits (66.7%) could not be considered a source of fiber.
Prates SMS, Sabion NA, Nespolo JS, Alves L, Anastácio LR.