Monday , May 10 2021

Hidden Danger in Yoghurt – The Work Season



Yogurt (Photo: Getty Images)

yogurt It is considered a healthy food by many people, but a study made United Kingdom He showed that many of these products may not be as good for health as they thought.

A team led by researchers University of LeedsHe examined the nutrient scheme of more than 900 products in the UK and concluded that it was made with a large amount of sugar. This includes even those classified as organic.

In some cases, yogurts outweigh the amount of sugar used in manufacturing. Only natural and Greek-style yogurts were considered low-content products.

The disclosure of the study also appears at the same time as the Brazilian Ministry of Health in the food industry, negotiating an agreement between yoghurts to reduce sugar in industrialized products.

The excessive consumption of sugar among the Brazilians is common, and the risk of chronic non-communicable diseases such as diabetes is higher.

Lar The result of this study is very worrying, because yogurts are sold as healthy products and are consumed by children, sağlıklı says Ana Clara Duran, a nutritionist from the Unicamp Food Research and Research Nucleus.

"When she is natural, she's actually healthy, but once she gets her paints, sugar and other additives, she's turned into an ultra-processed product. The parent thinks that she's doing something cold, but not to the child, by giving her yogurt. And that's because she's concerned for adults, because 54% are overweight and almost 20% are obese.%

Brazilian consumers, however, hardly know how much yogurt is sold in the country.

Producers do not need to declare their contents on the food tables – and only a small number of them do so voluntarily.

However, there is a suggestion to discuss this in the Ministry of Health's Oversight Agency (Anvisa).

Sugared as a cooler
The British survey was examined by five of the 921 products sold on the internet, the largest supermarket chain in the country, which accounted for 75% of the market.

They were divided into eight categories, most commonly used by supermarkets: children, desserts, alternatives to dairy products, flavored, fruit (natura or puree), natural / Greek and organic.

In the study, it was found that the most sugar containing category was desserts and the average was 16.4 grams per 100g product. However, products containing yoghurt or cream cheese, such as chocolate mousse and caramel creams, which affect this result, are included.

The second most sugary category was organic yogurt and 13.1 g per 100 g. Infants contain 10.8 g per 100 grams.

The most popular cola-based soda contains 10.6 g per 100 ml.

How much sugar is in yogurt?

desserts – 16.4g per 100g

organic – 13.1 g per 100g

saborizados – 12g per 100g

With fruit – 11.9 g per 100g

children – Each 100g 10.8g

Alternatives for dairy products – Each 100g 9.2g

Milk drinks – 9.1g per 100g

Natural and Greek – 5g per 100g

To be classified as low sugar products, yogurts should be a maximum of 5g per 100g. Only 9% of the products researched by researchers at Leeds University comply with this.

The World Health Organization (WHO) recommends that free sugars, including those added to industrial food, should not exceed 50% of their daily calorie intake. Greater health benefits can be achieved if this index is 5% or 25g.

The 5% threshold is recommended by the American Heart Association, a non-profit organization dedicated to combating cardiovascular diseases for children aged 2 to 12 years. Under 2 years of age should not consume without sugar.

The majority of Brazilian products do not report sugar
In Brazil, consumers do not know how much sugar is present in the vast majority of industrialized products.

The rules of the food labels are determined by Anvisa, and the standard for food tables valid since 2003 does not require producers to report the sugar content of foods.

Sağlıklı At the time of the establishment of these rules, there was a lot of evidence linking sugar consumption to over-processed foods and as a cause of chronic illnesses such as diabetes, overweight and tooth decay, olu said Ana Paula Bortoletto, nutritionist at the Institute for the Consumer Protection of Brazil. Food program (Idec).

"Companies say they don't report it because it's a secret of production and they don't have to do it. They think it's a market strategy or want to hide it.

Duran, from Unicamp, says that most of the products sold in Brazilian supermarkets, though not mandatory, do not carry this information.

"When this happens, the company is interested in reporting this, because it wants to emphasize that this is a product with low sugar content, or that it has already informed it internationally and that it does the same in Brazil," Duran said.

The only sign that a Brazilian product contains too much sugar today is the list of components on the label. In production, the more used in the production. But an obstacle, manufacturers often use various types of sugar, explains Bortoletto.

"Syrup can be used as maltose, fructose. So instead of being grouped, sugar appears in this list diluted, and even if you want to know how much it is used in the product, the consumer will not know if there is enough sugar.

At the same time, most Brazilians usually consume too much sugar. The latest 2008/2009 Family Budgets Survey, which addresses this issue, defined this habit in 61.3% of the population.

On average, free sugar intake was 14% of daily calorie intake, recommended by the WHO over 10% – over consumption is considered excessive.

"Sugar consumption is increasing in Brazil, but this is not the table, but one is added to the unprocessed food, because it is cheap and the industry takes advantage of it and puts a high amount of consumer to taste. Bortoletto says it's sweeter.

Duran points out that this habit can be harmful especially in childhood. ”You can take your child's pleasures for a lifetime and choose more sweet foods.“

Shelf with yogurt (Photo: Getty Images)

Nutritionists heard by BBC News Brazil acknowledge that the lack of sugar content in the nutrient table harms the consumer.

"It's not easy to know how much sugar you have in a stuffed cookie, for example. It's bad not to have access to these data, taking into account the increased consumption of processed products." Bortoletto says.

"People cannot make a conscious choice about what they eat. They rely on information on the label, which is always positive, that a product is rich in fiber or integral."

Duran argues that it is urgent to better inform the consumer to try to reduce the incidence of diseases related to excessive consumption of this substance.

"Sugar, obesity, diabetes, hypertension and cardiovascular disease is one of the nutrients that have a stronger relationship with chronic non-communicable diseases. Informing the content contributes to malnourished and the higher prevalence of these problems."

Change discussed by Anvisa
A change in this direction is discussed by Anvisa to require manufacturers to report total and additional nutrients in the tables.

The agency approved a preliminary report in May this year and was in the public consultation stage for drafting the new standard, and the agency reported to BBC News Brazil.

The changes will include standardization of nutritional information in the diet table in 100g or 100ml – today, the amount of the reported section varies.

Anvisa discusses which of the changes to the label is better (Photo: Reproduction)

Products will still be an indicator of high content content that may be harmful to health, such as sugar, sodium and fat when consumed in front of the label.

One of the offers offered by Idec is that there is a warning sign on the front of the product. However, the industry adopts another model, inspired by a traffic light in which green, yellow and red colors indicate whether the quantities are within the recommended.

In the defense of this model, Brazil's Non-Alcoholic Beverages and Non-Alcoholic Beverages Association (Abir) issued a survey last year, according to a survey by Ibope, 67% of respondents warned the semaphore of the diet.

Idic's Bortoletto says the color system can promote the consumption of unhealthy products. "A soda can be a green light, for example, sodium and oil."

Duran, from Unicamp, says the current scientific literature shows that the food industry's proposal is not the most effective. "The Idec offer is clearer and more objective, making it easier for the consumer to make a decision at the time of purchase."

After the completion of the public consultation phase, Bortoletto said it was expected to adopt a new standard early next year. "Producers will take a year later. If everything goes well in 2020, we'll get better labels."


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